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Breakfast Egg Muffins

So simple and quick plus they can be put in the fridge for up to 3 days or even in the freezer for 2 months. To reheat simply use your microwave oven to enjoy anytime. 


6 eggs

1/2 cup of frozen chopped spinach (Thawed and excess water removed)

1/3 cup of crumbled cooked bacon

1/3 cup of grated cheddar cheese

1 - Preheat oven to 375 degrees. Coat a 6 cup muffin tray with cooking spray or use paper liners. 

2 - Blend 6 eggs in a bowl until well smooth. If you want to minimize calories, only use the egg whites for two of the eggs. 

3 - Add in spinach, cooked bacon and cheese. Stir to combine

4 - pour mixture evenly amongst the 6 cups

5 - Bake at 375 degrees for 15-18 minutes or until the eggs are set

6 - Serve immediately or store in the fridge for p to 3 days 

Diced tomatoes, a little extra cheese or green onion or all of them make a great topper if wanted. 


Sweet Potato Blueberry Muffins

 Sweet potato and blueberries  provides plenty of natural sweetness. Eat them on the go  or reheat and serve topped with a drizzle of maple syrup or a dollop of greek yogurt .



1 small sweet potato peeled and cubed

2 tbsp.(30ml) ground flaxseed

3/4 cup (180 ml) milk or unsweetened nondairy milk

1 cup (250 ml) oat flour or whole wheat pastry flour

3/4 cup (180 ml) almond flour

1 tsp. (5 ml) cinnamon

1 tsp. (5 ml) ground ginger

1/2 tsp. (2 ml)  baking powder

1/2 tsp. (2 ml) baking soda

1/4 tsp. (1ml) salt

1 cup (250ml) blueberries

Zest from 1/2 orange

1 preheat oven to 350 F (180 C)

2. Steam or boil cubed sweet potatoes

3. Drain, cool and measure 1 cup of sweet potatoes

4. Whisk flax seed meal and 5 tbsp. of water. let stand for 5 minutes until mixture forms a gel

5. Blend milk, cooled sweet potatoes and flax gel until smooth

6.In large bowl, stir together flour, almond flour,cinnamon,ginger,baking powder,baking soda and salt

7.Toss blueberries with 2 tbsp. of flour mixture 

8.stir sweet potato mixture into rest for flour mixture

9. gently fold in blueberries and orange zest

10. scoop potato mixture into 12 greased standard sized muffin cups and bake for 22 minutes

11. let cool for about 5 minutes before removing from pan

Come visit Rustic Roots to get this recipe and more in the 2020 Alive recipe calendar