Egg Cupcakes, so easy to make, so good to eat!

This is the perfect breakfast for people on the go like myself. I make about 2 dozen at a time and they last a couple of days.

4 slices canadian bacon chopped
3 mushrooms chopped
1 small sweet potato chopped
1/2 jalapeno chopped
9 eggs
1 cupcake tray for 12 cupcakes
organic butter

Saute the first 4 ingredients in butter until the sweet potato is soft. Put in a bowl to cool. In a seperate bowl crack the 9 eggs and whisk til scrambled. Add the sauteed mixture to the egg mixture and mix with a spoon. Lightly grease the cupcake tray with butter. Pour the egg mixture a little more than halfway full in each cupcake compartment. Bake at 350 degrees for about 20 mins., or until the eggs look firm. Remove, cool and enjoy. This can be made with so many different ingredients, this just happens to be my favorite combination. Let me know how creative you can get!

Salmon Cakes & Cabbage Slaw

The weather is hot & I don't feel like cooking. After contemplating for about an hour or so, I decided to make a quick & simple dinner.

Salmon Cakes:
2 cans wild caught salmon from trader joe's
3 green onions chopped
3 roasted peppers chopped ( i buy it from trader joe's in the olive section)
1/4 cup fresh dill chopped
2 eggs
Turn on the oven to 350 degrees and grease a pyrex or baking sheet with olive oil or coconut oil. Drain the salmon and put in a bowl, add all the other ingredients and mix with hands forming into patties (about 6) then bake for about 20 - 25 mins., until the tops of the patties are slightly browned.

Cabbage Slaw:
1/2 bag shredded cabbage from trader joe's
1/2 bag shredded carrots from trader joe's
1 mango cut into cubes
1 cup cucumber diced
1/2 cup chopped parsley
splash of olive oil, lemon juice & balsamic vinegar and salt & cayenne pepper
Put all ingredients in a bowl & mix well.