These savory veggie muffins are packed with a medley of vegetables and fresh herbs, making them a nutritious and tasty treat. They are perfect for breakfast, brunch, or as a side dish for soups and salads.

Ingredients: 1 cup all-purpose flour. 1 cup whole wheat flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/4 tsp black pepper. 1/2 cup grated zucchini. 1/2 cup chopped bell peppers. 1/2 cup chopped spinach. 1/4 cup finely chopped onion. 1/4 cup grated Parmesan cheese. 2 large eggs. 1 cup buttermilk. 1/4 cup olive oil. 1/4 cup chopped fresh herbs such as parsley and chives.

Instructions: Warm your oven up to 375F 190C, and you can either grease or line a muffin tin with muffin liners. Whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and black pepper together in a large bowl. Grate the zucchini, cut up the bell peppers, spinach, and onion, and mix them with the crushed dry ingredients. Combine well by mixing. Beat the eggs in a different bowl, then add the buttermilk and olive oil. Mix everything together well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Add the chopped fresh herbs to the muffin batter and mix them in well. Fill up each muffin tin cup about two thirds of the way to the top with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. You can eat your savory veggie muffins as a healthy snack or side dish.

Prep Time: 15 minutes

Cook Time: 20 minutes

This green smoothie is packed with detoxifying ingredients like spinach, cucumber, and lemon juice. It's a great way to kickstart your day with a burst of energy and cleansing effects.

Ingredients: 2 cups fresh spinach leaves. 1 cucumber, peeled and chopped. 1 green apple, cored and sliced. 1 celery stalk, chopped. 1/2 lemon, juiced. 1 tablespoon fresh ginger, minced. 1 cup coconut water. Ice cubes optional. 1 teaspoon chia seeds optional. 1 teaspoon honey optional.

Instructions: In a blender, mix the fresh ginger, green apple, celery, banana, fresh spinach, and lemon juice. Blend in the coconut water until the mixture is smooth. You can also add ice cubes if you want your smoothie to be colder. Chop up some chia seeds and drizzle some honey into the blender for extra health benefits. Once more, blend until all the ingredients are well mixed. Put the green smoothie in a glass and drink it right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

These healthy southwest breakfast cups are packed with protein and veggies, making them the perfect keto-friendly breakfast option. They're easy to make ahead and grab on busy mornings, and they're customizable with your favorite toppings.

Ingredients: 6 large eggs. 1/4 cup diced red bell pepper. 1/4 cup diced green bell pepper. 1/4 cup diced onion. 1/4 cup diced tomatoes. 1/4 cup shredded cheddar cheese. 1/4 cup cooked and crumbled bacon. 1/4 cup cooked and crumbled breakfast sausage. 1/2 tsp chili powder. 1/2 tsp garlic powder. Salt and pepper to taste. Avocado slices and chopped cilantro for garnish optional.

Instructions: Preheat your oven to 350F 175C and grease a muffin tin with cooking spray or oil. In a mixing bowl, whisk together the eggs, chili powder, garlic powder, salt, and pepper. Divide the diced peppers, onions, and tomatoes evenly among the muffin cups. Pour the egg mixture into each muffin cup, filling them about 3/4 full. Sprinkle shredded cheddar cheese over each cup. Top each cup with cooked bacon and breakfast sausage crumbles. Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the tops are golden brown. Remove from the oven and let cool slightly before serving. Garnish with avocado slices and chopped cilantro if desired. Enjoy these healthy southwest breakfast cups as a satisfying and flavorful start to your day!

Prep Time: 10 minutes

Cook Time: 20 minutes

A tasty and healthy vegan breakfast scramble made with spices, vegetables, and tofu.

Ingredients: 200g firm tofu, crumbled. 1 tablespoon olive oil. 1/2 onion, diced. 1 bell pepper, diced. 1/2 cup cherry tomatoes, halved. 2 cups spinach. 1/2 teaspoon turmeric powder. Salt and pepper to taste. Optional: nutritional yeast, for added flavor.

Instructions: Set a pan on medium heat and add the olive oil. Put in the diced onion and bell pepper and cook them until they get soft. After you add the cherry tomatoes, cook until they get a little soft. Put crumbled tofu in the pan and season with salt, pepper, and turmeric powder. Mix well. It's time to cook the spinach. If you want to add more flavor, you can sprinkle nutritional yeast on top. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 10 minutes