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HEALTHY COPYCAT STARBUCKS EGG SOUS VIDE BITES

When Starbucks came out with their sous vide egg bites, I fell in love with these small but tasty egg morsels! I was determined to make my own because Starbucks be expensive y’all.

I decided to try to keep these light but flavorful. These egg cups are packed with protein with eggs, egg whites, greek yogurt, and cottage cheese. Now let me tell you, I HATE cottage cheese. But, because this is all blended together, you would never know it was in there. What gives it’s lovely flavor is the cheese you use. You can use any sharp flavored cheese. I personally love Trader Joes shredded swiss and gruyere mix, but you can use any type of cheese from cheddar to parmesan.

To really get the light fluffiness you want, I would recommend following the Instant Pot instructions, but the oven instructions come out quite tasty as well.

Also feel free to experiment with your add ons. Sometimes I just like them basic and other times I want to play around with different flavors.

INGREDIENTS

  • 3 whole eggs
  • 3 egg whites (½ cup of egg whites)
  • 1 cup shredded cheese of your choice
  • ¾ cup non-fat greek yogurt
  • ¾ cup low fat cottage cheese
  • Pinch of salt and pepper
  • Your choices of assortments to go into the cups. I like basil and sundried tomatoes. Turkey bacon is also tasty.

OVEN INSTRUCTIONS

  1. Preheat oven to 375F. Grease mini cupcake pan.
  2. Add eggs, egg whites, cheese, greek yogurt, cottage cheese to blender and blend ingredients all together. 
  3. Pour in egg mixture almost to the top of the cups. 
  4. Sprinkle in your yummy add-ins.
  5. Place cupcake pan in oven. Also put in baking dish with water on rack below. This will help keep the egg cups moist and fluffy. 
  6. If baking in mini cupcake pan, bake for 20 minutes. These will be fluffy at first and when cooling will deflate a little. Remove from pan after cooling for 5-10 minutes.
INSTANT POT INSTRUCTIONS
  1. Blend all ingredients except your add-ins. 
  2. Fill an oiled instant pot silicone egg cups mold ¾ full. If you don’t have a silicone egg cups mold you can use ramekins or small mason jars. This recipe fills up two silicone egg cups molds. You can fill two and put them on top of each other in the instant pot. 
  3. Add your yummy add-ins on top. 
  4. Cover molds with aluminum foil. 
  5. Place molds on trivet in instant pot. Make sure you have a cup of water in at the bottom of your instant pot. 
  6. Cook on high pressure using the steam function for 8 minutes. Let the pressure naturally release (this took about 10 minutes).
  7. Remove the silicone molds and let cool. The sous vide eggs rose a little while cooking but settled as it cooled.
  8. Remove the foil and remove the egg bites from the mold.
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ROASTED SHRIMP AND VEGGIE SALAD

Looking for a light but flavorful dinner option? This shrimp and veggie salad is a winner. Perfect for the summer days. With prep and cook time being less than 30 minutes, you can have this quick and easy dinner ready to go after a long day.

If you don’t want to heat up your kitchen, try grilling the shrimp and veggies. I would recommend using a skewers for the shrimp and a grilling pan.

Salad Ingredients:

  • 1 cup cherry tomatoes, halved
  • 1 cup of each veggie of your choice. I like:
  • carrots, shredded
  • -yellow bell pepper, spiralized or diced
  • -red bell pepper, spiralized or diced
  • -red onion, spiralized or diced
  • -asparagus, diced
  • -zucchini, spiralized or diced
  • 1 pound shrimp
  • Olive oil
  • Chili powder
  • Oregano
  • Salt
  • Pepper
  • Lime juice
  • Large handful of mixed greens

Chili Lime Dressing Ingredients:

  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • ½ teaspoon chili powder
  • Salt, to taste
  • Pepper, to taste

DIRECTIONS:

  • Preheat oven to 400˚F/200˚C.
  • Add cut vegetables to an aluminum foil lined baking sheet.
  • Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
  • Add shrimp in a single layer to another aluminum foil lined baking sheet. Drizzle with olive oil and sprinkle with chili powder, oregano, salt, pepper, and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
  • Mix dressing ingredients together in a small bowl.
  • In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
  • Serve and enjoy!

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FLUFFY VEGAN PANCAKES

In our home, Sundays are for being lazy and having a yummy family brunch. This vegan pancake recipe is a favorite for all of us. The pancakes are always so light and fluffy. You would never know that there are no animal products in these tasty cakes.

Ingredients:

  • 1 cup flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • ½ teaspoon salt
  • 1 cup non-dairy milk, I like to use almond milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla

Instructions:

Sift dry ingredients together in medium sized bowl.

In separate bowl mix liquids together. There will be some curdling; this is normal.

Stir wet ingredients into dry ingredients.

Let pancake batter sit for 5 minutes. It will get bubbly and increase in size.

Pour ¼ cup to ½ cup (depending on size of pancake you want) of batter  into non-stick pan or griddle over medium heat.

When top of pancake begins to bubble flip and cook until golden.

Serve pancakes warm with favorite pancake toppings.

You can add in your favorite mix-ins like blueberries or dairy-free chocolate chips.