Here's how I did it:
Plan, Plan, Plan!
Here are my Go-To Recipes:
Spray muffin tin with cooking spray. Whisk eggs, any veggies (my favorites are tomato, spinach, mushrooms), turkey sausage, cheese, salt and pepper together. Portion in muffin tins and bake for 20 minutes at 375F.
Scramble together eggs and turkey sausage - veggies are good too! Portion out into tortillas of your choice. Fold like a burrito and wrap in plastic wrap. For freezing, place in gallon size freezer bag. When ready to eat, pull out of freezer the night before and microwave in the morning.
Dice 1 large onion and brown in a large skillet. Add onion, (2) 15oz cans of tomato sauce, (2) 15oz cans of diced tomatoes, (1) 15oz can of kidney beans, (1) 15oz can of black beans, (1) 5oz can of corn, 1 cup of quinoa, 1 Tbsp cumin, and 1 Tbsp chili powder to a crock pot. Mix well and set on high for 4 hours. Portion out 2 cup portions (about 6 servings) and refrigerate. Freeze portions not used during the week.
Author: Erin Seprish, MBA
Milk has been a staple grocery item for what seems like forever. In recent years, though, milk (and many other staples such as eggs) has been under scrutiny by well-meaning research teams and the general public.
While we believe knowledge is power, we also understand that it is a tedious task to wade through all the information available. Our goal is to help you navigate your way towards healthy options.
Every time I go to the grocery store, there seems to be a new brand, blend, and flavor of milk alternative. How do you know which one to choose? Is real milk bad for you? What are the benefits, and where do they fall short? Here are the nutrition highlights of milk and milk alternatives:
Author: Kelly Burgess, MUSC Dietetic Intern
Cheyenne is a Registered Dietitian Nutritionist located in the Charleston, SC area.