Joelle Lynn Fitness

I made these on a whim to use up the last of the spinach we had.. They are hitting the spot this week, so easy. I just take 2 out and heat them up for a few minutes... and voila!  Breakfast, Lunch or Dinner!  Here's how I did it: 1. I took 6 eggs and beat them in a bowl (set aside) 2. PreHeat Oven to 350 degrees  3. Next I cut up about 2 cups of spinach, half a yellow onion diced, and about 1 cup of chopped ham 4. Add some oil to a nonstick skillet and add in the ham, onion and spinach.. Cook until the spinach is wilted, and onions have softened a bit  5. Spray a cupcake pan generously with cooking spray of your choice. 6. Add equal amounts of the mixture until youre all out!  6. Lastly - Pour the beaten eggs over the filled cups... not just to the top, they will puff up a little..  7. Bake for 20-30 minutes or until the center is cooked.  8. Store in freezer or fridge  Portion Fix Conta...

Yes this is healthy ... So healthy that you could eat it for breakfast! I adapted the recipe from @sarahlynnfitness’ healthy cake cookbook - I love all her recipes! Brownie: 3 tbsp vegan chocolate Shakeology 2 tbsp coconut flour 2 tbsp arrowroot starch  2 tbsp Hershey’s Special Dark Cocoa Powder  1/2 tsp flax meal  1/4 tsp baking soda  1/8 tsp pink salt  2 tsp swerve or other natural sugar sub (truvia, stevia)  1 tbsp oil 4 tbsp applesauce  4 tbsp Greek yogurt plain 2 tbsp unsweetened almond milk Directions: Preheat oven 325 Spray small baking dish or ramekin with spray  Add all dry ingredients in bowl and mix .... then add all wet to separate bowl. Pour dry into wet and mix slightly ... Bake 15 min or until middle has set - it’s okay if it’s underdone in the middle .. Frosting: 2 tbsp Hershey’s Dark Cocoa  2 tbsp coconut flour  2 tbsp vegan chocolate Shakeology  2 tsp swerve or alternate  2 tbsp or so of almond milk — add a li...