Pesto and onion add a flavorful punch making these egg muffins the perfect recipe for a week of breakfasts or protein packed snacks.

Almost a year ago I did the Whole30 with my best friend. It was a great experience because it helped me be more mindful about what I ate and how it affected my body and relationship with food. In fact, I’m considering doing the Whole 30 again early in 2015 as a way to reset, especially after a lot of big changes (upcoming move etc.)

Something I learned to embrace during the Whole 30 was focusing on getting my nutrition from my main meals rather than grazing. I tend to snack more than I need to out of habit, stress or boredom. I do the same with after dinner snacks. It’s become such a ritual to eat something a little sweeter after dinner that even the nights when I’m not that hungry or don’t really want something I still have a small snack out of habit. I also have a killer sweet tooth and so much of the Whole 30 focuses on eliminating added sugar and focusing on nutrient dense foods. It felt great not to have the sugar cravings that creep up on me.

As a pescatarian it’s a bit harder to do the Whole30 because there’s a lot of emphasis on whole proteins without any dairy. This meant I ate a lot of eggs. I thought I would get sick of eating so many eggs, but I loved it. They are so incredibly versatile. Eggs never fail to amaze me, given how many delicious things they can be turned into. There’s about a million ways you can cook, bake or serve them.

These egg muffins were one of my go-to recipes. They’re easy to make ahead and heat up throughout the week. Plus, depending on your mood, there’s so many different types of veggies you can customize them with. One of my favorite ways to eat them is with a big slice of avocado on top.