Egg muffins breakfast

High on protein and low on carbs. If you are planning to avoid carbs, then these little beauties willwbe your best friends for a really long time.

They are not only easy to make, they can be simply popped into your freezer and then microwave them for less than a minute to enjoy them later.


  • Pretty much any vegetables that you have in your fridge. I had spring onions, spinach, garlic and tomatoes.


  • Salami, sausagesor chicken chunks, depdepend on what is available at home. I had turkey salami.
  • 4-5 eggs


  • Chop all the vegetables
  • Heat a frying pan and add in a table spoon of olive oil


  • Add in all the vegetables and sauté for 2-3 minutes
  • In a bowl, beat the eggs with salt and pepper
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  • In a cupcakes baking tray, put in equal amounts of vegetables
  • Add small pieces of salami equally DSC_0007.JPG
  • Pour in egg


  • Put the baking tray inside a preheated oven at 180C for 15


  • Enjoy 🙂

Do let me know if you try this recipe.




Recipe: Egg omelette pizza

DSC02846This is surely one of the quickest way of loading up on proteins and fats!. Its quick, easy and yummy at the same time. If you want a nutritious meal with minimal effort, especially wen you are alone at home and do not want to cook, this is one great option.


  • 2 eggs
  • Mayonnaise (1 tbsp)
  • half capsicum (finely chopped)
  • one spring onion (finely chopped)
  • one tomato (finely copped)
  • salt and pepper (as per taste)
  • cheese (mozerella and chedder, grated)
  • little bit of oil


  1. Heat a little oil in a frying pan
  2. Saute onions and tomato until soft
  3. In a bowl beat eggs with salt and pepper. Mix mayonnaise well.
  4. Add egg to the frying pan.
  5. As soon as the egg starts to harden, lower the flame and sprinkle capsicum and cheese on top.
  6. Cover with lid and cook until cheese melts completely.



Toddler Recipe: Pasta

This is one of K’s favorite dish. She does not eat much anyway but this is something that at least makes her sit in high chair for a while 🙂

This is my vegetarian version because there are certain days when I feel that we should all eat meat-less stuff.


  1. Pasta (Any kind that you think your toddler can handle)
  2. Half medium sized onion, chopped finely
  3. One medium sized tomato, chopped finely
  4. 2 mushrooms, chopped
  5. One medium sized potato, boiled, chopped finely
  6. Half carrot, boiled, chopped finely
  7. Half pepper (red/green), chopped
  8. 1 tsp olive oil
  9. 1 tbsp butter
  10. Salt, as per taste
  11. Black pepper, pinch
  12. 1 tsp, Soy Sauce

Additional Ingredients if you wish to add chicken. I often add these but I made the vegetarian version today so did not add chicken.

  1. Chicken Breast, cut into size that your toddler can handle easily
  2. 1 tbsp cornflour
  3. 1 tsp Soy Sauce
  4. Salt, as per taste
  5. 1 tsp, vinegar
  6. 1 tbsp butter


  1. Make pasta as per packet instructions. When cooked, drain excess water and add olive oil. Stir well so that pasta does not stick. Keep aside.
  2. In a pan, melt butter. Add onions. Stir fry on medium heat till it turns transparent. Add tomatoes and stir again. Let it turn mushy.
  3. Add all the vegetables, soy sauce, salt and black pepper. Keep stirring.
  4. If using chicken: In a bowl, add corn flour, soy sauce and vinegar to the chicken. Mix well and keep aside for at least 30 min. Then in a pan, melt butter and chicken to it. Stir fry it till it is done well and turned a little brown. Once done, add to the vegetables prepared in step 2 and 3.
  5. Just before serving, mix the vegetables and pasta.

P.S.: If you want, you can put the mixture (vegetables and pasta) in a baking dish, sprinkle cheese all over and bake till the cheese melts and turns a little brown.