Mediterranean Rainbow Pepper Salad - Mitten Eats https://mitteneats.org/mediterranean-rainbow-pepper-salad/ -I add some feta for saltiness (lactose intolerant here, but do I listen? eh....depends) -although this salad has chickpeas (yay protein), I typically do add some additional protein to it (e.g. shrimp or grilled chicken) -It's easy to make and it feels light/somewhat refreshing

Easy way to save some time on busy weekday mornings! - 10 large eggs - 1/2 Cup cottage cheese - 1/2 tsp salt - 1/4 tsp pepper - 1.5 cup of chopped add-ins (protein sources and veggies would be the best idea for a balance breakfast) - Preheat to 375 and toss your add-ins into the bottom of each well of a 12 muffin tin - Blend the eggs, cottage cheese, salt, and pepper for about 30 seconds - Fill each muffin tin nearly to the top, but make sure they're relatively even - Bake for 15-20 minutes, let cook, and refrigerate until you're ready to eat in the morning! Super simple and will cut down the morning hustle significantly. The add-ins are really where you can dial in the prep towards your goals. A quick microwave and you can even have this on your commute to work. Starting the day with 2 egg muffins and a fruit of choice might just change the way you approach those first few dreaded hours of work!

Got this recipe off of Hello Fresh (Gotta give them credit!) I really really like this meal. It's quick to make and I love the taste. *The Israeli Couscous is so cute and I love it, BUT, for those inclined to swap it out with something else, you can swap it out with quinoa or rice or whatever else suits your fancy :) For 4 servings Ingredients: 16 ounce Broccoli 4 clove Garlic ¼ ounce Parsley Lemon 1 teaspoon Chili Flakes 5 ounce Israeli Couscous (Contains Wheat) 2 Veggie Stock Concentrates 20 ounce Shrimp (Contains Shellfish) 2 teaspoon Garlic Powder salt pepper olive oil butter (i love butter) Directions: 1. Prep • preheat oven to 450 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Peel and mince or grate garlic. Finely chop parsley. Quarter lemon. 2.Roast Broccoli • Toss broccoli on a baking sheet with a drizzle of olive oil, 1⁄2 tsp chili flakes (3⁄4 tsp for 4 servings), salt, and pepper. (Use fewer chili flakes if you prefer less heat.) Roast on top rack until browned and tender, 12-15 minutes. 3 Start Couscous • Meanwhile, heat a drizzle of olive oil in a small pot over medium-high heat. Add half the minced garlic; cook until fragrant, 30 seconds. Stir in couscous, stock concentrate, 3⁄4 cup water (11⁄2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to use in Step 5 4.Cook Shrimp • While couscous cooks, rinse shrimp* under cold water; pat dry with paper towels. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shrimp, garlic powder, salt, and pepper. Cook until shrimp are pink and almost cooked through, 3-4 minutes. • Add 2 TBSP water (3 TBSP for 4 servings); cook, stirring and scraping up any browned bits from bottom of pan, until water has evaporated, 1-2 minutes. • Reduce heat to medium; add 1 TBSP butter (2 TBSP for 4), remaining minced garlic, and a pinch of chili flakes. Cook, stirring, until shrimp are cooked through and garlic is fragrant, 1-2 minutes more. • Remove pan from heat; toss shrimp with half the parsley and juice from half the lemon.