It’s that time of year where people start thinking about their New Year’s resolution. I’ll be honest, I’m not big on New Year’s resolutions. Shouldn’t we have those goals that we set yearly for ourselves always? Why do you need to make a New Year’s resolution when you should be trying to be your absolute best every single day of the year for the rest of your life? You want to lose weight and be healthy, then make it a life long goal to make healthy choices and workout on a regular basis. You want to stop swearing, then stop but don’t start back up again once the year is over. You want to focus more on yourself, maybe pick up a hobby or relax more, then do it. But, make that a priority forever. Why does it just have to last a year?
A life goal of mine, that I try to do every single day is to live a life full of healthy, nutritious conscious decisions. Do I succeed every single day? Hell no. Do I get down on myself about one bad day or weekend? Not usually. I just work a little harder that week with meal prepping and maybe hit the weights a little harder. The best part about this, I won’t stop making these healthy choices come December 31 and have to come up with something different!
I also add life goals as they come to me. Lately, I’ve been focusing on being more positive and surrounding myself with people that drive and motivate me. I am going to try and do this for the rest of my life! Don’t get me wrong, short term goals are awesome and I definitely have some. What I am getting at is, don’t let the excitement of the New Year only motivate you for a short time. So many of people’s New Year’s resolutions don’t last through the winter. I see it every year at the gym. Come January and the gym is packed! End of February roles around and it is back to the normal gym rats. Set yourself up for success and skip the New Year’s resolution this year. Instead, think of a life long goal and never give up.
Italian Sausage Egg Muffins
- 1 dozen eggs, whisked
- 1 tblsp coconut oil
- 1 lb ground Italian Sausage
- 1 cup mushrooms, chopped into small pieces
- 1 cup zucchini, chopped into small pieces
- 1/4 cup green onions
- 1/2 tsp salt
- 1 tsp pepper
- Preheat oven to 350 degrees.
- In a medium skillet add coconut oil and melt over low/medium heat.
- Add the mushrooms, zucchini and green onion to pan and mix well. Let cook for about 5 minutes stirring often.
- Add the Italian sausage to the cooked veggies and cook until meat is cooked through.
- Add meat and veggie mixture to large bowl of whisked eggs.
- Add the salt and pepper and whisk together.
- Pour the egg mixture into a greased muffin tin. I used a glass measuring dish to easy pouring. Fill muffin cup about 1/2 – 3/4 full.
- Cook for 30 minutes, let cool and remove from tin.
- Keep in fridge and you now have a grab and go breakfast for the week!