FMCC: Granola, Egg Muffins, and Everything but the Kitchen Sink Veggie Soup!

Wow guys! Guess what??? We are just a few days away from the Fresh Mama one year Bogiversary!!! I cannot believe it!!! So many amazing things have happened since I took that leap almost one year ago and decided to start sharing my recipes and kitchen tips with you guys. Now the blog has an even more exciting feature as my fitness business is thriving and I cannot wait to share more of that on here.  I truly hope you have enjoyed the recipes and posts -- I know its a few days away, but I wanted to say thank you by throwing a KIND bar giveaway! Thank You, Thank You, Thank You for all your support and make sure to enter the giveaway at the bottom of the page!

I apologize that you haven't seen much action on here with new recipes -- I was in a rut, tried a couple recipes over a few weeks and NOTHING panned out. However, I made a couple REALLY good recipes last week and took photos, so keep an eye out on some upcoming blog posts! But today, you can enjoy all the great recipes we made at FMCC (Fresh Mamas Cooking Club) last week.

Have you heard of KIND bars??? Well these bars are the only packaged granola bar allowed in this house. The come in a variety of flavors, even some savory and spicy flavors! How cool is that? With a low glycemic index and non-GMO ingredients these bars are a snack you can feel good about throwing in your bag for those afternoon hunger pangs. So make sure to enter the giveaway and win your own variety 8-pack! For more info on KIND bars and to see just how awesome they are go to: !
Ok, I know you guys love the FMCC recipes, so lets get going! We actually made Maple-Pecan Granola which you have seen before, but I had plenty of ingredients in the FMCC pantry, so who would say no to making the most scrumptious homemade granola in the world?!

Cheesy Egg Muffins
8 large eggs (preferably farm fresh!)
3/4 cup grated cheese (we used sharp cheddar)
1 large handful baby spinach
1/2 tsp salt
1/4 tsp pepper
cooking spray
Preheat oven to 375 degrees
1. Beat eggs thoroughly then add in remaining ingredients and mix well.
2. Spray 2 muffin tins with cooking spray (we used coconut oil spray).
3. Fill muffin tins 2/3 full of egg mixture.
4. Bake 18-22 minutes until eggs are puffy and cooked through.
Makes 14-28 egg muffins. Refrigerate up to 5 days - a perfect make-ahead recipe to have breakfast, lunch, dinner, or a snack ready when you're on the go!

Everything but the Kitchen Sink Veggie Soup
1 tablespoon butter or olive oil
1 large onion, chopped
3 cloves garlic, diced
6 cups chopped veggies, fresh or frozen (we used carrots, zucchini, potatoes, summer squash, kale)
1 28 oz can diced tomatoes or whole plum tomatoes
6-8 cups organic chicken broth
1/2 cup rice, quinoa, or mini-pasta (we used stars)
1 tablespoon Italian seasoning
Salt and Pepper to taste
1. Heat butter or olive oil in large soup pot, then add onion and garlic.
2. Saute about 5 minutes until onions and garlic and clear and fragrant.
3. Add veggies and sauté another 5 minutes.
4. Add tomatoes and chicken broth and bring to a low boil.
5. Add the rice, quinoa, or pasta and Italian Seasoning.
6. Bring to a boil and simmer 20-30 minutes until pasta is cooked and flavors are well combined. Take a taste and add salt and pepper as needed.
We had so much fun cooking up these recipes (and taste-testing of course!). We also made a huge batch of extra food to deliver to a friend in need. Truly a special group of ladies, so thankful for all the women who make the FMCC so amazing!
Now don't forget about the GIVEAWAY!!! If you haven't given KIND bars a try, now is your chance... They are amazing and chock full of healthy ingredients, make sure to enter!

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