Fitness

1. Whisk the eggs and milk together in a bowl. Season with salt and pepper.
2. Dice the pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin.  Add the peppers, and spinach to the egg mixture.
3. Grease a muffin tin (cooking spray, melted butter, or melted coconut oil) and fill cups ¾ full of the egg mixture.
4. Bake at 375 degrees Fahrenheit for 20 to 25 minutes until centers are set/firm. Can test doneness with a toothpick.
5. To store in the refrigerator: Allow egg cups to cool completely. Stack gently in an airtight container. Store in the refrigerator up to 1 week. Re-heat in the microwave approximately 45 seconds to 1 minute or until hot.
6. To store in the freezer: Allow egg cups to cool completely. Wrap each egg cup individually with plastic wrap, then place in a zip-top bag. Store in the freezer up to 1 month. Thaw egg cups in refrigerator overnight, remove plastic wrap, then re-heat in the microwave 45 seconds to 1 minute OR remove plastic wrap and re-heat in microwave until thawed and heated through.

Recipe + photos via Pinterest

1. Make the chicken: Place chicken, salsa and chipotle chili powder in a slow cooker, cover and cook on low for 6-7 hours or on high for 3-4 hours. Once done cooking, shred chicken with two forks and place back in the slow cooker until ready to serve. If you don’t have a slow cooker, refer to the notes section in the recipe for baking instructions.
2. To make the brown rice: Place a medium pot over medium heat and add in coconut oil and brown rice. Toast rice with the coconut oil for 5 minutes; stirring frequently to toast the rice and infused the coconut oil flavor in. After 5 minutes add in water and bring mixture to a boil, then cover, reduce heat to low and simmer for 45 minutes. After 45 minutes, remove heat, and lime juice, then recover and let stand for 10 more minutes. Once done, season with a little salt to taste.
3. To make the corn salsa: In a medium bowl, combine corn, red onion, cilantro and lime juice. Season with salt and pepper.
4. To make the bowls, evenly distribute rice, chicken, black beans and corn salsa into bowls (or containers if meal prepping.) Garnish with cheese, cilantro, hot sauce and extra salsa, if desired. If you are planning on enjoying the meal later, do not add the avocado. Add once ready to eat.