January Healthy Every Week Challenge

Food Network's Healthy Eat's blog has extended another challenge! 
The January Healthy Every Week Challenge will be broken down into monthly goals: eat breakfast, eat more whole grains, cook at home, eat more fruits and veggies, and stay on track. I had a great time with September's brown Bag Challenge so I signed right up for this one as well!

This past week's goal was to eat more breakfast. Easy-peasy. I am a big breakfast person, seriously cereal is one of my favorite foods. No lie.
Cereal is okay for weekends or morning when I am not scrambling to get out the door on time (which is almost never, let's be honest) So every other day I need something substantial that is grab and go.
Enter make-ahead dishes such as these Lemon Donuts (made with whole wheat flour!) and Egg-cups.

These cute little donut bites are super easy and inexpensive to make and they keep really well for a few days when sealed in a Tupperware container. I replaced half the flour with whole wheat pastry flour and left off any kind of glaze/frosting. I love plain cake donuts and I think the lemon extract in the batter gives it enough favor. They'll pair just fine with a cup of greek yogurt and some coffee.

Another favorite make ahead grab-n-go breakfast item are my egg cups. They're like a super simplified version of a frittata. Not that frittata's are hard to make..... you get my point.
You can add whatever tickles your fancy to these as well- love those kind of dishes.
After these had completely cooled, I packaged these up, 2 to a baggie, and popped them in the fridge. I will eat them cold, but if cold eggs don't seem appealing to you, pop them in the microwave for 15-ish seconds before eating them (duh) and you're good to go!


Lemon Donuts
1 cup whole wheat pastry flour
1 cup all purpose flour
3/4 white sugar
2 teasp baking powder
1 teasp salt
3/4 cup buttermilk
2 beaten eggs
2 tablespoons melted butter
2 teaspoons lemon extract (or orange)

Preheat oven to 375*. lightly grease donut pans (mine made 2 pans of mini's)

In a large bowl combine flour, sugar, baking powder and salt. In a medium bowl combine buttermilk, eggs, butter, and extract. Pour wet ingredients into dry ingredients and mix until well combined. spoon or pipe batter into donut pans (about 1/2 full).
Bake for 5-10mins. Tops should be puffed up and spring back when lightly touched. Cool on a wire rack.

Egg Cups
1 egg per cup you plan to make
chopped ham/turkey/pepperoni, etc.
chopped green onion
whatever else you want- cheese, bacon, cubed cooked potatoes...

Heat oven to 400*. Lightly grease muffin cups and add in your "toppings". Crack and egg into each cup and use a fork or knife to break the yolk and let all the ingredients get friendly in the up. Bake for 15mins. Cool completely on a wire rack before storing the fridge!

P.S. I guest posted for Melissa at 20 Going On 80 on Friday- tips to stay motivated and a super yummy soup recipe! Go check it out!
P.P.S. Are you loving the new blog look? Thoughts? Comments?
P.P.P.S. Happy Birthday to Elvis. The end.


  1. Nom nom nom!!!! I love the eggs! And the new look... and elvis!

  2. Haha I was just about to type "nom nom nom" until I saw someone already did! But I was just talking to a friend today about making donuts and I was saying how I wish they were healthy...so this is perfect timing! I'm going to get the ingredients for these tomorrow! Woot woot! My dreams really do come true...haha.

  3. Yummy. Those egg cups look really good!


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