Egg McMufftin

The perfect high protein, low carb breakfast - The EGGToday was day one of my Atkins Diet, so I had to spend a little time making breakfast since I could not just grab a banana and go. I have been wanting to try out the eggs and bacon in a muffin tin recipe for a while now and what better time than when I am on a low carb high protein diet. Since it was my first time making them I made 3 just in case I screwed one up. Plus, for the sake of the photo, I thought 3 Egg McMufftins would balance out the look of the plate. I only ate 2 of them and half an avocado for a total of about 3.5 net carb breakfast. Making these little guys was so easy. They are pretty much idiot proof and they come out super cute! You could easily make a bunch of these for an army of people if necessary. Not that I have an army, since it is just the Hubs and me, but you never know. Someday I may have an army or maybe a football team and this recipe will come in handy.


  • 2 eggs
  • 2 pieces of bacon
  • 2 grape tomatoes (chopped)
  • 2 pieces of spinach (chopped)
  • salt and pepper to taste
  • 1/2 an avocado
  • Tabasco (optional)


  1. Preheat oven to 400 degrees F.
  2. Spray muffin tin with cooking spray.
  3. Cook bacon in the microwave for about 2 minutes and 15 seconds so it is almost fully cooked, but still bendable. Dab off excess grease and let bacon cool until you are able to handle it by hand.
  4. Wrap bacon pieces around the edge of the muffin tin.
  5. Put half spinach and half of the tomato in the bottom of the tin.
  6. Break one egg in each tin.
  7. Salt and pepper to taste and add the rest of the tomato and spinach on top.
  8. Cook on middle rack for 12-15 minutes depending on your desired yolk consistency.
  9. Serve immediately with avocado and Tabasco if you fancy.

The perfect high protein, low carb breakfast - The EGG

NOTES: You could also add cheese to this recipe or even add some other veggies if you like, such as onions, mushrooms or bell pepper. Try breaking your yolk and mixing all egg ingredients together in a separate bowl before adding to the muffin tin. This way they become little bacon wrapped omelets. Such a fun, cute and easy recipe.


“Healthy” Cheesecake

Healthy Cheesecake ~ via The EGGI say “healthy” because come on, when you are baking how healthy can you really be? But in terms of cheesecake this one is definitely not AS bad for you as the standard to die for cheesecake. It does not contain any of the usual cast of guilty characters, cream cheese, sour cream, or milk. Rather it substitutes all of that wonderful go straight to your thighs goodness with Greek Yogurt. And trust me when I tell you, it looks like cheesecake, smells like cheesecake, feels like cheesecake… Heck it even tastes like cheesecake. It must be CHEESECAKE! Or maybe it’s yogurt cake dubbing as cheesecake. Who cares? I will take it if it means less time on the treadmill. Ha! Who am I kidding? It is hard to spend less time on something that I never use. All well it sounded good. Here is how I made mine…


  • 3/4 cup sugar
  • 2 tablespoons flour
  • 4 large eggs
  • 3 cups greek yogurt (plain or vanilla) I used vanilla
  • 1 teaspoon of vanilla extract
  • 1 pre-made graham cracker pie crust


Preheat oven to 350 degrees F.

Take your pre-made crust and crumble it smooth into the bottom of a springform pan. If you like you can make your own, but I just assume using the store bought kind.

Beat together the eggs and the sugar. Add the vanilla and flour and mix to blend thoroughly then gently whisk in the yogurt.

Pour batter into the prepared pan and bake for 45-50 minutes, or until barely set in the center. You want the cake to still be jiggly in the middle but have that perfect done look to it. The edges of the cake will start to pull away from the pan exposing the dark edges. Be sure to not over bake. Turn off the oven and allow cake to cool inside.

Healthy Cheesecake made out of Greek Yogurt ~ via The EGGBring cake to room temperature and then refrigerate for at least 4 hours. I let my sit overnight in the fridge and then dressed it up the next day to serve for desert after a lovely Beer Can Chicken dinner.

Healthy Cheesecake made out of Greek Yogurt ~ via The EGGServe cake with your favorite topping. I used peaches because it is what I had on hand, but you can use cherries, strawberries, blueberries… You get the idea. If you really have a sweet tooth, you can warm honey and drizzle it over the fruit.

Healthy Cheesecake made out of Greek Yogurt ~ via The EGG

EGG Signature

How-To Clean Makeup Brushes

While living in Singapore my makeup brushes have gotten extremely dirty. The combination of the extra sweat and humidity, along with my own personal laziness, has not been a healthy combination for my skin. Usually I clean my brushes using baby shampoo, but I did not bring any with me and for some reason I can only find economy size bottles in the stores here. Sure it’s only $10-15, but I can’t bring myself to buy a gallon of baby shampoo if I’m only going to use a couple of ounces. So I went in search of alternative methods. There are a couple of different options out there, but I settled on one that used dish soap and olive oil, because it was super simple. Plus I already had them in the house and the theory behind the process made perfect sense. The soap is used to obviously clean the brush and the olive oil is used to condition the bristles to keep them from getting dry and brittle. So far I am pretty happy with the results, but please be sure to rinse your brushes thoroughly. I am not sure I rinsed them as well as I should have and think I may have left a little residual olive oil behind. However, so far I don’t mind it, because it gives my skin a little glow. I will keep you posted if I break out or have some horrible reaction. So far so good!


  • Dish soap
  • Olive oil


Use equal parts dish soap and olive oil. (About a teaspoon of each to start – add more as needed) Mix soap and oil in a bowl and swirl brushes in the mixture and watch as the makeup starts to flush out. Squeeze suds from brush and repeat swirling motion. (Repeat as necessary. Like I said, my brushes were super dirty so I did this about 4 times. I even rinsed and used fresh soap and olive oil for round 3 and 4.)

Rinse with lukewarm water to remove all remaining soap. Continue to rinse until water runs clear. (Make sure NOT to get water in the metal part at the top of the bristles. It will ruin the integrity of the brush)

After washing all of your brushes, gently reshape and lay flat to dry. (Brushes usually need to dry overnight.)

Notes: You should clean your bushes about once a month. I don’t even want to tell you how long it had been since I washed my brushes. It was waaaaaay to long. Let’s leave it at that.

Homemade Pizza {in Singapore}

Homemade Pizza ~ via The EGGEureka! I found fresh basil in Singapore! I had heard rumors that you could find it at stores such as Cold Storage, but I am a Fair Price shopper. It’s locations are more convenient and for the most part it tends to be less expensive. The only problem is only certain Fair Price’s carry the different ingredients I love. The Jurong Point Fair Price has amazing french baguettes. They are better than the stuff I find at some grocery stores in the states, no joke. The Clementi Mall Fair Price has a good fruit selection and now the Jurong East Fair Price has fresh basil. Slowly but surely, Singapore is becoming more and more livable. Unfortunately, as we discover the tricks that make living in another country easier, we simultaneously start to miss home, family and friends more as well. However this pizza I made for lunch today makes it all a little more bearable… I call it food therapy, which can me dangerous, so be careful now. Emotional eating is never good, but if you are going to do it, why not soothe your woes with something fresh, healthy and most of all delowcious. I know what you are thinking, “Elizabeth, pizza is not a healthy food.” Yeah, yeah yeah, I know. Not usually, but this time it is different. I made my pizza on a whole wheat tortilla, used a minimal amount of cheese (just a sprinkle to lightly cover the sauce), garnished it with fresh veggies (tomatoes and fresh basil) and seasoned it with garlic powder and crushed red pepper. The thin crispy tortilla lowers the normal high carb count of pizza and makes it more like an italian tostada. The garlic powder and crushed red pepper add tons of flavor without tons of sodium. And I don’t have to tell you what the veggies do. Unless I am missing something, nothing about that screams bad for you. In fact, it all seems pretty healthy.  Here is how I made my margarita tostada…


  • 1 whole wheat tortilla
  • 1 tablespoons of preferred pizza sauce (spaghetti sauce will work)
  • 2 teaspoons of garlic powder
  • 1 teaspoon of crushed red pepper
  • 4 red grape tomatoes (cut is 4ths)
  • 4 yellow grape tomatoes (cut in 4ths)
  • 8 fresh basil leaves (chiffonade)
  • 1 handful of grated Italian cheese mix
  • 1 tablespoon of olive oil


Preheat oven to 300 degrees F.

  1. Spread sauce over tortilla.
  2. Sprinkle with garlic powder to taste.
  3. Cover with cheese.
  4. Add crushed red pepper. (I like to add the red pepper before I cook my pizza. It really brings out the flavor.)
  5. Scatter  sliced tomatoes on the tortilla.
  6. Sprinkle with fresh basil.
  7. Drizzle olive oil over top.

Place pizza directly on the middle oven rack and cook for about 15-20 minutes, or until tortilla has reached your desired crispiness.

Cut in 4’s and serve immediately.


Salmon Baked in Foil

Sorry for being MIA the last couple of days, but there has been a lot going on around here. I finally recovered from my residual Mexico sickness, I am up to my ears in laundry, the Hubby and I just found out we are going to live in Singapore for 3 months, and since Lent has started I’ve been busy looking for new, easy and delowcious fish recipes. I sorta breezed over the whole living in Singapore thing didn’t I? I know, it’s pretty crazy. The Hubby has to leave in 2 very short weeks for work, and I am tagging along to reap all the benefits of living/vacationing in another country. Apparently the food over there is fabulous, so it should make for some great blog posts. I am super excited, but we have so much to do to get ready in such a short period of time. I have to fly back to Cali next week to drop off BooBoo Kitty with my uncle, who is going to generously take care of her while we are gone, The Hubby has to do our taxes before we leave and we have to prepare the house to be sorta on lock down. Don’t get any ideas crazy stalker/house robbers, we are having our friend stay here while we are gone, which means the house does not have to be totally cleared out of food and such, but I do have to hide all my secret drawer items 😉

On a separate note, it is the first Friday of Lent, which means no meat is allowed on today’s menu. When I say meat, somehow that does not include fish… I guess it is just mammal meat. So today I opted for a delicious Giada salmon recipe and it is another one of her fish pockets, which I love. It is such an simple way to cook fish, plus the clean up is a snap.


  • 4 (5 ounces each) salmon fillets
  • 2 teaspoons olive oil plus 2 tablespoons
  • Salt and freshly ground black pepper
  • 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
  • 2 chopped shallots
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme


Preheat the oven to 400 degrees F.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

  • Source: Giada De Laurentiis
  • Prep Time: 15min
  • Cook Time: 25min
  • Total Time: 40min
  • Recipe Yields: 4 servings

Guilt-Free Spinach Artichoke Dip

I am soooooo excited the third season of  Bethenny Ever After, starts tonight. I love her. She is my idol. I know what you are thinking, but get over it! I love her… Now lets move on and get to the important portion of this post… The eats. In honor of Bethenny’s season premier, I thought I would post one of her healthy, yet still delowcious meals. Well really it is supposed to be an appetizer, but I could definitely eat spinach artichoke dip for dinner. Couldn’t you? Now you don’t have to feel guilty for doing it. Want to make it a skinny day all around? Check out Bethenny’s Skinny Girl Margarita recipe.


  • 1 package (about 9 ounces) frozen artichokes, defrosted and drained
  • 1 package (about 9 ounces) frozen spinach, defrosted and drained
  • ¼ cup freshly grated Parmesan cheese, divided
  • ¼ cup shredded Monterey Jack cheese
  • ¼ cup part-skim ricotta cheese
  • 8 ounces reduced-fat or soy cream cheese
  • 2 tablespoons nondairy or low-fat mayonnaise
  • ½ tablespoon lemon juice
  • 1 clove garlic, minced
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 2 dashes Tabasco sauce


Don’t worry about exact amounts for this recipe. If you can only find artichokes or spinach in slightly smaller or larger amounts, that’s fine. In this recipe, frozen is actually better than fresh because the softer texture works better for dip, so take the easy way.

Defrost the vegetables in the refrigerator overnight, then drain them a colander in the sink or over a bowl. You can drain them together in the same colander because they’ll get mixed together anyway, and that makes fewer things to wash. After they are drained, press on them with paper towels to get rid of any extra moisture that would dilute the dip’s flavor.

Preheat the oven to 350 F. Combine all the ingredients except 2 tablespoons of the Parmesan cheese into a large bowl or into a food processor. Blend or pulse until mostly smooth but leave some artichoke chunks for texture.

Pour the mixture into an oven-proof dish or casserole. Sprinkle with the remaining Parmesan. Bake for 20 minutes, or until heated through and just starting to bubble.

Remove from the oven and let it cool for at least 10 minutes. Serve hot or warm with thin slices of baguette, raw vegetables, baked tortilla chips, or crackers.

Notes: Want to try Bethenny’s Skinny Girl Margaritas? CLICK HERE to get the recipe!

Skinny Girl Margarita

In honor of this month’s season premier of Bethenny Frankel’s show, Bethenny Ever After, I thought I would post the cocktail recipe where it all began. Yep, that’s right, Skinny Girl Margarita. Not only do I love her version of the margarita because it is healthier for you, but I also think it tastes way better. I hate when margaritas have too much of that sugary syrup crap in them. Skinny Girl Margaritas are way better and focus on what a cocktail should… The alcohol. However, I do have to warn you, these can be lethal if you are not careful. I drank a few too many a couple of weeks ago and definitely paid the price later. Luckily I was with some very good girlfriends who helped me make it home safely. Next time I will drink them a little slower 😉


  • 2 ounce(s) clear Tequila (Sauza or clear premium tequila)
  • A splash of fresh lime juice
  • A splash of Cointreau, Grand Marnier or Triple Sec


Combine all ingredients over a glass of ice. Garnish with a lime wedge and salt (or sugar) if you’d like. Makes one serving. If you prefer a frozen Skinny Margarita, crush ice in a blender, then pour in ingredients.

Watch Bethenny Make A Skinny Girl Margarita

Notes: Want to cross over to the dark side? Watch Bethenny Ever After on February 20th at 9/8c on Bravo. CLICK HERE to watch the promo.

Very Berry Fruit Salad

This picture does not do this recipe justice. I just saw Ina Garten make this on TV, and it looked spectacular! Plus she served it in adorable martini glasses, which made it look that much better. You know, when the Hubby and I were registering for wedding gifts, I thought to myself, “What the hell do we need 12 martini glasses for? I don’t even like martinis. Plus the glasses suck, because liquid spills out of them so easy. Whoever invented them is an idiot” Well, this recipe right here makes up for it. This recipe gives purpose to the 12 martini glasses collecting dust in my garage. Someday I am going to have a party (with 12 people or less), and I am going to serve them Very Berry Fruit Salad in a perfect little martini glass. BTW, Sorry to the person who bought us our martini glasses. It is not your fault that we registered for them. Thank you very much though and we love them… Now.


  • 1 pint strawberries, hulled and cut in half, or smaller if preferred
  • 1 pint blueberries
  • 1 pint raspberries
  • 1 tablespoon good balsamic vinegar
  • ¼ cup sugar
  • Fresh mint, for garnish


Place 6 glasses in the refrigerator.

In a large bowl, combine the berries, vinegar and sugar. Stir gently. Cover securely with plastic wrap and refrigerate for 30 minutes to 1 hour.

Spoon the berries into chilled glasses. Garnish with a sprig of fresh mint.

Notes: Can be used as breakfast or dessert. Ina says not to wash your raspberries, because it makes them tough. Also, try serving the fruit salad in a fun martini glass for the ultimate presentation!

  • Source: Ina Garten
  • Prep Time: 5min
  • Cook Time: 30min
  • Total Time: 35min
  • Recipe Yields: 6 servings

Healthy Whole Grain Waffles

I love recipes with alliterations! I wonder, is it still considered alliteration if the letters are different, but the sounds are the same? (EXAMPLE: ‘Healthy’ and ‘Whole’) Hmmmm, I wonder… Probably not, but either way, this still seems like an awesome recipe that I cannot wait to try. It’s tasty and healthy. Plus it gives me an excuse to use my new Panini Press that also turns into a waffle maker. I am really excited!


  • 2 eggs, beaten
  • 1 ¾ cups skim milk
  • ¼ cup canola oil
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat pastry flour
  • ½ cup flax-seed meal
  • ¼ cup wheat germ
  • ¼ cup all-purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • ¼ teaspoon salt


  1. In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax-seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
  2. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.