‘Grab-and-go’ Articles at Sweetnicks

Savory meat and spinach muffins are easy to make and a healthy grab-and-go breakfast or snack.

Of all the things I’ve given up, I miss cheese the most.

Though, in fairness, I haven’t completely given up cheese.

Just tried to cut back on my consumption of it.

Way back.

And that’s exactly what I thought about when I first bit into these Meat and Spinach Muffins.

Cheese. It needs cheese.

But that kind of defeats the purpose.

So be strong and power through with me.

Don’t add cheese.

I have been using the Well Fed cookbooks a lot over the past few months, and have made a number of new, successful recipes. Thie recipe comes from the first edition.

With blogs, blogs, blogs still continuing to be the rage, I can’t tell you how nice it is to go old-school and cook out of a cookbook.

These muffins kind of remind me a bit of our beloved Spinach Cheese Squares.

Mostly because ALL THE SPINACH.

But this is a far healthier version.

Mostly because NO CHEESE.

With 48 (!!) ounces of spinach, coupled with eggs and ground beef, this makes for a healthy and filling … Snack. Quick Breakfast Item. Fill in the blank.

I liked them even more on the second day.

(just pop the cooked and cooled spinach cups into a sealed container or Ziploc bag and take them out and toast them as you want them)

Which meant they were the perfect grab-and-go breakfast item for me on busy weekdays. I popped two into my tote to eat for breakfast when I got to the office. Toasted until warm through in the toaster oven and I dipped each bite into mustard.

Delicious. Healthy. So good for you.

Make ‘em!

PS And if you love cheese as much as I do and want to add it to this recipe, they would taste fabulous with a bit of feta thrown in, which I feel is a happy medium. Cheese, but not super bad for you. Win/win.

Hungry for more healthy recipes?
This mayo is also from the Well Fed cookbook series, and I guarantee that once you taste it, you won’t ever buy off-the-shelf stuff again.
A kid-approved healthier version of mac and cheese that includes a bit ‘o broccoli. Ok, a lot of broccoli.
This Very Veggie Sloppy Joes recipe is perfect for our super chilly nights (and easy enough for a weeknight!).

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A quick and healthy grab-and-go breakfast that is tasty and guilt-free.

This weekend was one of those magical times where we had an entire day that was a clean slate. After knocking out a few errands in the morning, the rest of the day was designated chill time. Which meant it was the perfect opportunity to do some baking. Namely to take care of two goals: find a use for a ridiculous amount of overly ripe bananas (some that were ours and some that were gifted to us by a friend) and to make a batch of muffins for a grab-and-go breakfast for the week.

Usually when I’m making muffins, my go-to recipe is the one for Banana Espresso Chocolate Chip muffins, which the kids devour. But since I made a batch just last week, I was looking for something different. I had saved a recipe from Cooking Light awhile back, and as luck would have it, I had all the ingredients on hand.

Blueberry Oatmeal Muffins it is.

A short list of easy-to-find ingredients, one bowl mixing, and these muffins were in the oven in no time flat. With only eight days left of school to go, breakfast still revolves around items that we can grab and go. A slice of banana bread. Homemade granola bars. And muffins. It’s just what works best for our family at this stage. Everyone gets their sleep. Everyone gets a healthy breakfast. Everyone is happy. These fit the bill.

Almost.

I would be lying if I said these muffins were completely kid-approved. Because they weren’t their favorite. Let’s be honest. They taste healthier than our usual fare. Most likely because they are. But they are still pretty tasty, and I’ve been splitting them in half, toasting them, and adding the tiniest smear of soft butter.

#everythingisbetterwithbutter

Low calorie, low fat, and just the right amount of juiciness when you bite into a plump blueberry. Truth be told, I’d add in just a few more blueberries next time. And even if the kids didn’t rave about them, I’ve got breakfast for the rest of the week.

PS – And with some of the bananas, I made a few loaves of this delicious banana bread, so the kids are set too.

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Recipe: Meat and Spinach Muffins

Recipe: Blueberry Oatmeal Muffins