I am once again embarking on another 21 day food challenge. The one I did back in November was very successful for me in that I lost almost a whole 7% Body Fat. Since then there was Thanksgiving, Christmas, a trip to Punta Cana, and well...I gained back 3% of that lost BF during that time. Not too bad, but its quickly approaching time for bathing suit season, and I am challenging myself again to lower the BF 4% this time and tone up as well as lean out! I am adding some new recipes, and also incorporating a workout program. I will be following Jamie Eason's Live Fit Trainer which you can find for FREE at www.bodybuilding.com
Follow me on Instagram daily for exactly what I am eating. If you didn't request it last time, I can still email you the original 21 day jump start diet plan if you are eager to get your body ready for swim suit season! (@alicia_trotter is my instagram username, so come on aboard and follow along!)
Bacon Wrapped Veggie & Egg Muffins
6 eggs (farm fresh is best)
chopped broccoli (leftover steamed from dinner works well)
2 green onions, chopped
1/4 green bell pepper chopped
1 tomato chopped
2 garlic cloves chopped
6 pieces of bacon (nitrite free and uncured)
fresh basil chopped
salt and pepper to taste
Chop the veggies, this doesn't have to be done very small because we will be blending these in the blender with the eggs. Sautee the veggies all but the tomatoes, and basil in 1 TBSP of coconut oil (buy this online at Vitacost.com ) Once the peppers are tender, remove from heat and add to blender. Crack the 6 eggs into the blender, salt & pepper and puree the mixture. Take the 6 pieces of bacon and on a microwave safe plate, lined with paper towels on top and bottom, cook only long enough to start the cooking process but still be plyable enough to curve inside the edge of the muffin cup. (I did 3 min)
Grease the bottoms of the muffin tin with butter, coconut oil or bacon fat. Wrap the outter edges of each muffin cup with one piece of bacon. Then fill with egg mixture, and top with tomato pieces and basil. Bake at 350 degrees for 25-30 min until eggs are set.
(my computer is on the fritz, so for pictures of this recipe, see my instagram account! Sorry for any inconvenience.)
Follow me on Instagram daily for exactly what I am eating. If you didn't request it last time, I can still email you the original 21 day jump start diet plan if you are eager to get your body ready for swim suit season! (@alicia_trotter is my instagram username, so come on aboard and follow along!)
Bacon Wrapped Veggie & Egg Muffins
6 eggs (farm fresh is best)
chopped broccoli (leftover steamed from dinner works well)
2 green onions, chopped
1/4 green bell pepper chopped
1 tomato chopped
2 garlic cloves chopped
6 pieces of bacon (nitrite free and uncured)
fresh basil chopped
salt and pepper to taste
Chop the veggies, this doesn't have to be done very small because we will be blending these in the blender with the eggs. Sautee the veggies all but the tomatoes, and basil in 1 TBSP of coconut oil (buy this online at Vitacost.com ) Once the peppers are tender, remove from heat and add to blender. Crack the 6 eggs into the blender, salt & pepper and puree the mixture. Take the 6 pieces of bacon and on a microwave safe plate, lined with paper towels on top and bottom, cook only long enough to start the cooking process but still be plyable enough to curve inside the edge of the muffin cup. (I did 3 min)
Grease the bottoms of the muffin tin with butter, coconut oil or bacon fat. Wrap the outter edges of each muffin cup with one piece of bacon. Then fill with egg mixture, and top with tomato pieces and basil. Bake at 350 degrees for 25-30 min until eggs are set.
(my computer is on the fritz, so for pictures of this recipe, see my instagram account! Sorry for any inconvenience.)
