I enjoy trying my best to live a balanced life, with a focus on fitness and health as well as motivating others, working hard, creating new recipes, trying to make familiar recipes healthier, and motivating others to get up and be active! I am hoping to have people join me on my ALWAYS evolving journey to being more fit, finishing ChaLEAN Extreme (CLX) on 8/20/12, and starting P90X on September 1st.

I post recipes, home spa treatments, motivational pictures, recaps of daily life, anything that appeals to me and that I feel others might enjoy or benefit from! I love this new journey I’ve begun with blogging and I’ve met so many great people already! I cannot wait to see what the future holds. Nice to “meet” you! Here’s a quick recipe for those gals on the go like myself!

Eggs are a great source of protein and part of a healthy breakfast and these are easy to take with you wherever you’re going. Egg Muffins (Revisited Again) (Makes 12 muffins, recipe created by Kalyn with inspiration from The South Beach Diet book. 15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins. You can use less egg yolks and more egg white if you prefer.) 1-2 tsp. Spike Seasoning (optional, if you have food allergies or don’t have Spike, use any type of seasoning blend that’s good with eggs.) 1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat) Optional, but highly recommended, 3 green onions diced small. Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content) Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage Preheat oven to 375 F.

Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray. In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set. Muffins will keep more than a week in the refrigerator without freezing. Egg muffins can be frozen and reheated, but I like them best when they’re just refrigerated.

For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat. This printable recipe from KalynsKitchen.com.

I hope you all enjoy Jennifer’s blog as much as I do!  Thanks for sharing your info with us Jennifer and tips on living a healthy lifestyle! – Becky