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Roasted Asparagus with Walnuts & Veggie Egg Muffins for Meatless Monday!

Happy Monday everyone! Hope you enjoyed the beautiful warm sunny weather on the weekend?! I know it can be tough to get back into ‘work’ mode come Monday morning, but with 2 easy, simple and nutritious recipes, you can have breakfast, lunch or dinner on the table in no time! These recipes are so versatile you can eat them at any meal! Enjoy!

Roasted Asparagus with Walnuts

Ingredients:
1 bunch asparagus
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp fresh squeezed lemon juice
pinch sea salt
black pepper
1/2 cup walnuts

Directions:
Preheat oven to 375. Spread asparagus onto a pan lined with parchment paper. Mix olive oil, balsamic, lemon juice, salt and pepper together. Pour mixture over asparagus, mix well. Roast in oven for approximately 15 minutes. Top with walnuts and serve.

Veggie Egg Muffins
You will love the simplicity of this recipe! Feel free to add any veggies you like! Makes 4 large muffins or 8 small muffins. Enjoy!

Ingredients:
1/2 tsp coconut oil
1/2 medium onion, chopped
1/4 red pepper, chopped
8 eggs
salt and pepper to taste

Directions:
Preheat oven to 400. Grease muffin tin with coconut oil. Rinse and chop all veggies into 1/4 inch pieces. Divide vegetables evenly between muffin tins. Whisk the eggs, then pour into tins, dividing it evenly. Sprinkle with salt and pepper, then stir the vegetable and egg mixture briefly to evenly disperse the vegetables throughout the egg. Bake for 18-20 minutes.

Happy Meatless Monday!
Enjoy this beautiful Day!

Health & Abundance,
Samantha πŸ™‚

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