We’re staying with the breakfast theme for April’s #VerbRecipeOfTheMonth. Big thank you to @keisha_mcintyre for this incredibly delicious and super easy recipe that is sure to make your mornings that much better. Hope you all enjoy!

-8 large eggs ⁣
-1/2 cup of milk ⁣
-1 cup shredded cheese ⁣
-1 cup bell peppers ⁣
-1/2 cup baby spinach ⁣
-1/4 tsp salt ⁣
-2 scallions ⁣

1. Preheat oven to 350. Grease the interior of a nonstick muffin pan.⁣
2. In a bowl add eggs and milk. Whisk together. Stir in cheese, bell peppers, spinach, salt, scallions, and other omelette ingredients you are adding.⁣
3. Scoop mixture into the muffin pan.⁣
4. Bake for 20–25 minutes or until eggs are cooked.⁣
5. Eat while warm or store them in the fridge or freezer⁣.



For March’s #VerbRecipeOfTheMonth, we’ve got another one from @paragon_performance, but we’re switching it up. Who’s ready for a breakfast or mid-day smoothie recipe that will change your world?

-1/2 banana
-1 cup (165g) pineapple chunks, canned or fresh
-1 1/4 cup (300ml) coconut milk
-2 scoops (50g) vanilla whey protein
-1 handful of ice cubes

-optional toppings: coconut flakes, chia seeds, banana slice, slivered almonds

1). Combine all ingredients in a blender. Blend until smooth — around 1 minute. Serve immediately.

Serves 2, Prep Time — 5min, Cook Time — 1min

Per Serving — 182kcal, 1g Fats, 20g Carbs, 23g Protein




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