Food Prep Wednesday

Normally I try and get this done over the weekend, but I had a couple hours this morning to get some things done so here it is: butternut squash, brussel sprouts, spinach eggs, and chia pudding.

These pre-cut veggies from Trader Joe’s are a staple for us because they’re easy and can be used a lot of different ways. I add them to eggs for breakfast, salads for lunch, and as a side for dinners. Plus, the munchkins will eat them =D

For the eggs, I heat frozen organic spinach according to the package and drain. Then add to a dozen lightly beaten eggs. Lightly beaten sounds like apposing ideas, but I know you get the picture Lol.

Just pre-heat the oven to 375 degrees and put veggies on the top rack and eggs on middle rack. Take eggs out at 15 minutes and let cool. Stir veggies and place back in for 20-30 more minutes until squash softens.

Also, madeΒ the Chocolate Coffee Breakfast Chia Pudding recipe from Paleomg. I doubled her recipe (except for the honey I kept the same amount to cut back on sugar) and split amongst 4 small Ball jars. And OMG, it’s Ahmazing!! You’ll want to give this one a try!

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