Since I began the #MushroomMakeover with MushroomInfo.com (AD) and Mamavation, I’ve felt so much better physically. I’m not sure if it’s because I’ve made sure to eat on a schedule, planned meals ahead of time, or made sure my my meals were full of nourishment and everything my body needs. I’ve also eaten MORE than usual, and way more often! Because of this my body isn’t confused anymore by going from famished to full and back again. I’ve trained myself to eat steadily throughout the day, and therefore it’s helped me in every aspect of my life. My mind is clear, it’s easier to focus and organize, as well as much easier to sleep.
The workouts are still difficult for me to finish, but I’ve got better and don’t get winded as quickly. In my first week I lost 2.5 pounds, my second week I didn’t gain or lose at all, and in my third week I’ve lost another 1.5 pounds! For me, it’s not about the weight on the scale, the most important thing to me has been to feel better both physically and mentally, and the inches and weight was absolutely secondary. What I’m loving is how delicious all my food has been, and by week two I had my family looking forward to many of my #MushroomMakeover meals (here’s a sample meal plan that includes some tips so you can get an idea and try it out if you like!). I’ve also been following along with the Mushroom Channel Pinterest Board for some wonderful meal inspiration and ideas.
Speaking of ideas, this past week I felt so inspired by the #MushroomMakeover feed on Twitter and Instagram that I got really expired to make some delicious mushroom meals. Honestly, all the meals I made this week were delicious and my favorite so I’ll probably be sharing more of those recipes too. However, this simple and easy breakfast is what I’ve decided to share today.
Mushroom, Egg & Kale Breakfast Muffins
You guys know that I just love a good, hearty breakfast. This meal is based on one of my favorite quiche recipes, but lightened up a bit. Instead of using a pie crust, I greased up a few tins of my muffin pan and poured the mixture directly in, topping with just a pinch of cheese in each tin. They were delicious just as they were, or you could add a few slices of avocado and a spoonful of salsa to finish it off. Wonderful and tasty breakfast that’s completely guilt free, and the best part is that the mushrooms replaced any meat that would’ve been added in. Surprisingly they are still filling!
- 1 teaspoon extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup kale, chopped
- 4 cherry tomatoes, quartered
- 3 white button mushrooms, sliced
- 3 large eggs
- 1 tablespoon unsweetened almond milk
- 1/2 teaspoon dried basil
- salt and pepper, to taste
- 2 tablespoons sharp cheddar cheese
This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own and based on my own experience.