Hard Boiled Eggs in the OVEN!

I've mentioned before that boiled eggs are my favorite thing (no joke) and we make A LOT of them each week. We use a few different methods that we've shared before (here) but we are always up for trying new ones! After our readers mentioned this way to us we decided to give it a try (seems to be pretty popular on Pinterest too)! It has worked for me almost every time I've tried it except for one time...I think it was my fault for trying to bake too many at one time. I've had success with up to 18 eggs this way.

How to "Boil" Eggs in the OVEN

What you need:

• Organic Cage-Free Eggs
• Muffin Pan

Directions:

1. Preheat oven to 350 degrees
2. Place eggs in a muffin pan
3. Bake for 30 minutes
4. Transfer eggs to a bowl with cold water
5. Peel eggs while they are still warm (I usually wait 5-10 minutes)

He and She Tip: You may need to adjust the cooking time depending on how many eggs you use.

Savory Chicken Casserole

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Savory Chicken Casserole {Gluten Free and Paleo}

Recipe adapted from Paleo Grubs Stove-tip "Cheesy" Paleo Chicken Casserole

Do the words casserole and clean eating REALLY go together? Well, today they do! This is a great feel-good food recipe. It actually tastes cheesy although there is no cheese and NO dairy of any kind!

Ingredients:

• 2 c cooked shredded chicken (check out this guide on how to boil chicken!)
• 1.5 c butternut squash, peeled and cubed
• 1/2 c coconut cream (skimmed off of the top of a can of coconut milk)
• 2 Tbsp coconut oil, melted
• 1.25 c green peas (if using frozen, thaw prior to adding to recipe)
• 1 TBSP apple cider vinegar
• 1 tsp sea salt
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp onion powder

Directions:

1. If you have not pre-prepared your chicken, place chicken in an additional pot of boiling water for 40 minutes. Remove from heat, strain and shred chicken using forks or a stand mixer. Not sure how to boil chicken? We've got you covered! Check out this post.
2. Meanwhile, soften cubed and peeled butternut squash in a large pot of boiling water for approximately 40 minutes. Remove butternut squash from pot using a strainer and place in a large bowl. Using a potato masher, mash butternut squash to a smooth, but somewhat chunky texture.
3. Add apple cider vinegar, sea salt, garlic powder, black pepper, oregano, thyme and onion powder to the mashed butternut squash and stir to combine.
4. Add coconut creme and oil, stirring to combine.
5. Stir in coconut oil, coconut creme, shredded chicken and green peas.
6. Place mixture in a large skillet and cook for approximately 8-10 minutes on medium heat.

No-Bake Peanut Butter Oatmeal Protein Bites

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Do you feel like having dessert? No problem! With this recipe, you will feel like you are having dessert without the sugar and with tons more protein. Eat these for a quick snack after the gym and it will feel like a nice treat for a job well done!  We also love to take these on our hikes! They are similar to our Four Ingredient Energy Bites but with more protein!

No-Bake Peanut Butter Oatmeal Protein Bites

Ingredients:

• 2/3 c natural peanut butter (we grind our own at our local grocery store)
• 1/3 c unsweetened almond or coconut milk
• 1 scoop vanilla protein powder
• 1/4 c gluten-free rolled oats

Directions:

1. Combine natural peanut butter and milk into a microwave safe bowl. Microwave for approximately 2 minutes, or until peanut butter is soft and spreadable. 
2. Remove bowl from microwave and slowly stir to combine peanut butter and milk.
3. Stir in protein powder. This step takes a little patience - make sure the protein powder is completely dissolved.
4. Add gluten-free rolled oats and stir.
5. Roll into bite-size pieces and refrigerate for 15 minutes to harden.

Makes approximately 12 bites.