I have been doing a lot of word play lately with my last name MacArthur…as you can see I called these #MacMuffins and been calling my son a #MacNugget. hehe.
Having a new baby is such a delight, but juggling things and doing them one-handed is very hard so it’s nice to have some healthy pre-made foods in the fridge for when I am hungry. Also, as a breastfeeding mom I am trying to have a variety of foods in my diet and keep a nice balance between carbohydrates, protein and fat. Which will keep me feeling full longer and also supply my body with the nutrients it needs to feed my baby.
You all know I am no culinary expert and I like to make easy foods so it helps when I save kale left over from last nights dinner and have a sweet potato already in the fridge, BAMMM! (In Emeril Lagasses’s voice) Prepping and keeping small things on hand really helps when you want to whip up something quick.
Sweet Potato & Kale #MacMuffins
- 4 eggs
- guts of 1/2 sweet potato (throw away skin)
- handful of chopped kale (sautéed or raw)
- handful of cheese of choice, I used mozzarella
- salt and pepper
- cupcake pan and liners
Preheat oven for 10 minutes at 350. Mix all the ingredients in a bowl. Pour into lined cupcake pan. Bake at 350 for 15 minutes or until done. Eat warm or let cool, store in fridge for a grab and go breakie or snack! Recipe makes 6 #MacMuffins.