Instagram Recipes Week of 9/11/17

Flourless Brownie Muffins


  • 1 15-oz. can chickpeas drained, rinsed
  • 3 large eggs
  • ½ cup pure maple syrup
  •  cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 3 Tbsp. coconut oil melted
  • 1 tsp. pure vanilla extract
  •  cup dark chocolate chips


  1. Preheat oven to 350° F.
  2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
  3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
  4. Divide batter among 12 prepared muffin cups.
  5. Top each cupcake with about four chocolate chips; push into batter.
  6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
  7. Cool completely and enjoy!

Egg Muffins


  • Nonstick cooking spray
  • Sea salt and ground black pepper , to taste
  • 12 large eggs


  1. Preheat oven to 375°F.
  2. Lightly coat a 12-cup muffin tin with spray. Set aside.
  3. Place eggs in a large bowl; whisk to blend.
  4. Evenly pour egg mixture into muffin cups.
  5. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of cups comes out clean.

Mix it up by adding veggies, cooked meats and yummy cheeses. There is no end to the amount of awesome combinations with this winning recipe! Hint- they also freeze well, so make a big batch and have breakfast ready in a snap.

Taco Salad


  • 2 tsp. olive oil
  • 1 lb. raw 93% lean ground turkey
  • 1 Tbsp. Taco Seasoning Blend (or packaged low-sodium taco seasoning)
  • ¼ cup water
  • Nonstick cooking spray
  • 8 (6-inch) corn tortillas, cut into strips
  • ½ medium ripe avocado
  • 1 Tbsp. lemon juice
  • 1 dash garlic powder
  • Sea salt or Himalayan salt to taste; optional
  • 6 cups shredded lettuce
  • 4 medium tomatoes chopped


  1. Heat oil in medium nonstick skillet over medium heat.
  2. Add turkey; cook, stirring frequently, for 5 to 7 minutes, or until no longer pink.
  3. Add taco seasoning and water; cook, stirring frequently, for 5 to 8 minutes, or until most water has evaporated. Remove from heat. Set aside.
  4. Heat a medium nonstick skillet pan over medium high heat. Lightly coat skillet with spray. Add tortilla strips; cook, stirring constantly, for 3 to 4 minutes, or until crisp and golden brown. Set aside.
  5. Mash avocado in a small bowl with a fork.
  6. Add lemon juice, garlic powder, and salt (if desired); mix well.
  7. Divide lettuce evenly between four serving bowls. Top with turkey mixture, tomatoes, avocado mixture, and tortilla strips; serve immediately.

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