I couldn’t stop eating this when I transitioned from my first goal to my second goal! It was just the right amount of food I needed in the middle of the day and it tasted so so good!

Ingredients

• Pepperidge Farm Whole Grain bread
• Homemade Guacamole
• 1 Egg (or 2 if you’re feeling hungry!)
• paprika

Instructions

1. Toast a slice of bread.
2. While the bread is toasting, poach or fry an egg or two (I preferred poached)
3. When toast is done, spread guac over the slice
4. When the egg is done, place the egg on top of the bread and sprinkle some paprika! Enjoy!

• 

This is my mom’s recipe and it’s always an instant hit wherever she takes it!

Ingredients

• 2 Avocados
• 2 tablespoons of Dannon Light & Fit Greek Vanilla yogurt
• 1/2 of a Lemon or Lime (I prefer Lime)
• 1/2 teaspoon Kosher Salt
• Cilantro (optional)

Instructions

1. Mash the two avocados with a fork/masher, then add/mix in the yogurt
2. Squeeze the lemon/lime to add the juice to the mix, add/mix in the salt, add cilantro if desired.

Serve the Guac with your choice of veggies!

This meal was inspired by the go-to lunch I would have in France whenever my host family wasn’t able to cook. I would use whatever I could find in their kitchen and make a sandwich! When I came back, I modified it slightly and it became my go-to lunch meal when I was aiming for my first goal. I loved it! It was just enough food and tasted so good that my cravings backed off!

Ingredients

• Sandwich bread (I preferred Honey Wheat)
• Cream Cheese
• Cheese (I preferred either provolone or Italian blend)
• Sliced Honey Roasted Turkey breast
• Mustard

I always used spread cream cheese on one slice of bread. I tried not to do too much, but covered the whole slice! I used about 2 or 3 slices of turkey, put either one slice of provolone cheese or sprinkled Italian blend cheese over the turkey (provolone was definitely less messy!), then I put just a little bit of mustard on top and viola!

I preferred having a set bag of chips so I wouldn’t give myself too many or too little. These were some of the packs I bought and loved:

• 

• 

• 

So simple but so good and filling! This is my go to lunch lately! Simply changing the granola brand/flavor makes this meal one that never gets old for me!

• 

• 

• 

I prefer to use Dannon’s Light & Fit Greek yogurt packs because they are easy to carry around and contain just the right amount of yogurt.

I change up my granola often so this meal does not get boring, but try adding whatever you feel like works for you! Lately, I’ve crumbled up a Clif bar or Protein bar instead of using granola. Fruit is a great option, too!

---

Be notified when new recipes are posted!

I’m not vegan, but these muffins are so good! They taste great and give me a great start to my day! Recipe can be modified to not be vegan, but vegan food is so good for the body AND the muffins taste great as is–I’d recommend trying the vegan version:)

Ingredients

Muffins:

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup vegan sour cream or vegan yogurt (these are always available in the plant-based section of grocery stores)
• 2/3 cup granulated sugar
• 1/4 cup freshly squeezed lemon juice (about 1 lemon)
• 1 tablespoon of grated lemon zest (about 1 lemon)
• 2 tablespoons of egg replacement
• 1/2 cup unsalted vegan butter (melted)
• 3/4 cup of fresh blueberries

Toppings (optional)

1. Granulated Sugar
2. Brown Sugar
3. Vegan Icing
   1. 1/4 cup vegan butter
   2. 1 1/2 cup powdered sugar
   3. 4 oz vegan cream cheese (optional)
   4. 1 tablespoon freshly squeezed lemon juice (optional)

Instructions

1. Preheat oven to 375 degrees.
2. In large mixing bowl, combine the flour, baking power, baking soda & salt.
3. In a separate mixing bowl, whisk the sour cream, sugar, lemon juice, lemon zest, egg replacement & melted butter together.
4. Slowly add the wet ingredients from step 3 into the dry ingredients from step 2. Mix well. Once finished, fold in the blueberries.
5. Add mixture into 12 batch muffin tray and bake for around 18-20 minutes or until golden brown. OPTION TO TOP MUFFINS OFF WITH GRANULATED SUGAR AND/OR BROWN SUGAR BEFORE PUTTING THEM IN THE OVEN.
6. Once baked, take muffins out of tray and let cool on cooling rack.
7. OPTIONAL TOPPING OPTIONS: let muffins cool for about 6 minutes then either:
   1. Sprinkle brown sugar on top
   2. Make vegan icing by mixing melted butter and powered sugar together with an electric mixer (you can add 4oz of cream cheese to make a cream cheese icing OR lemon juice to give it a kick!) and drizzle over muffins
   3. Both 🙂
8. Enjoy!

I use baking cups for the muffins because it makes it so much easier to take them on the go.

---

Be notified when more recipes are posted!

I’ve never been big on breakfast, but sometimes I just need a small snack to kick-start my day and these are my go to! Soft Baked Breakfast Bars are perfect for a quick breakfast on the go or a snack throughout the day!

A popular brand for soft baked breakfast bars is Nutri-Grain, but I prefer the off-brand kinds that can be found in any grocery store because they are softer and normally fill me up longer. In addition, organic soft baked breakfast bars can be found in most grocery stores and I’d recommend those as well! I prefer strawberry flavor, but there are multiple flavors that you can choose from!

These muffins give me just the right amount of energy and taste amazing!

Ingredients

• 1 3/4 cups Gluten Free all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 stick of unsalted butter (softened)
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 large ripe bananas, mashed
• 3/4 cup of walnuts

Instructions

1. Preheat oven to 425 degrees.
2. In a mixing bowl, whisk together the flour, salt, baking powder, & baking soda.
3. In a separate mixing bowl, whisk together the butter, sugar, eggs, vanilla, & bananas.
4. Slowly add the wet ingredients from step 3 into the dry ingredients from step 2. Mix well.
5. Once mixed, fold walnuts into the mixture.
6. Add the mixture into muffin tray and bake for around 25 minutes or until golden brown on top. Take muffins out of tray and place on a setting rack once they are done cooking.

I prefer using a muffin tray of 6 because the amount in each is enough to carry me over to lunch and then some! However, it’s definitely possible to use other muffin trays and make more, smaller muffins if you wish! I also like to sprinkle some walnuts on top of my muffins before I bake them. I use baking cups when baking my muffins because it makes it easier to take them on the go.

•