Where to start???

I have spent the past two days trying to wrap my mind around what it is am doing here... WHAT do I want my blog to convey? WHOM do I want my target audience to be? Is there a particular STYLE of writing that I want to stick to? As far as RECIPES is there a certain "diet" or "life style" I want to promote? And finally... what in the world would my first REAL post be about? 
I will give you a little insight into my STORY. I have always struggled with my weight.  I have done Points Systems, counted calories, low-fat, low-carb, juice, pills, miracle two week diets! None of them have ever offered any real long term success. It has only been in the last year that I have really began to listen to what my body is telling me. I watch how my body reacts to the foods I eat. I am still learning everyday how to tailor my diet, which foods I can eat safely and which foods I should avoid like the plague. I truly believe that we all have our own individual nutritional needs. What is right for me, may or may not work for you. I am in no way done on my journey... but I am making progress. It is for that reason that I am not promoting any particular diet in my blog. The recipes I post will be recipes that work for me. Tailor them to your specific needs. Listen to what your body tells you!!!
Today I learned that lesson the hard way... I will undoubtedly succumb to this lesson time and time again, but I now know for sure what the ultimate result will be... What am I talking about? GLUTEN! Gluten and I are NOT friends... Its so sad. Who doesn't love pasta?cake? cookies? cereal? the list goes on and on... Unfortunately, when I listen to my body it screams, NOOOOOOOOO!!!! Today at work we were treated to a company lunch. The group consensus was, pasta and bread sticks! How incredibly delicious!!! That sentiment turned into, "how incredibly painful"!!!! Within 30 mins I had a massive headache, unbearable ringing in my ears and stomach cramps. I knew better... I didn't listen to my body. I have tested negative for a gluten "allergy" but I know without a shadow of a doubt I am gluten intolerant. Every time I consume gluten and endure my lovely side effects, I plan out in my mind how I am going to start out fresh... How I plan to avoid those situations.... It was mid-migraine that I thought to myself, "the beginning" I will start at the beginning... Breakfast. Tomorrow I will eat a nourishing gluten free breakfast and start over... back on track. Where else better to start? THE BEGINNING...
everyday starts with Breakfast... Tonight I made these delicious little egg muffin cups. They are super simple, quick, versatile and you can make a huge batch to have for quick breakfasts or snacks all week. They will also freeze well for up to a month. 

                  Breakfast Egg Muffins

Makes 12 muffin cups

Ingredients

8 large eggs beaten with salt and pepper to taste

4 slices of nitrate free bacon, chopped

1/4 small red onion chopped

4ozs fresh mushrooms

2oz smoked cheddar cheese, shredded

1tbs butter

1tbs olive oil or coconut oil

Directions

1. Line a 12 cup muffin tin with liners. I prefer parchment paper liners, they seem to remove with more ease
2. preheat oven to 350'
   
3. saute mushrooms in butter and oil until they are a deep golden brown
4. remove mushrooms and add chopped bacon and onion to pan and saute until the bacon is cooked through and the onions are transparent
5. sprinkle shredded cheese in bottom of cups
6. top with bacon, onions and mushrooms
7. pour beaten eggs over bacon, onions and mushrooms, about 2/3 full.
8. bake for 15-20 mins, until eggs have risen and are slightly browned on top.

Notes

This recipe is extreamly versatile and forgiving. If you prefer, use different ingredients. This is my favorite combo, however sausage crumbles, with cheddar and green onions is a close second... or is it, ham, asparagus and mozzarella??? The combinations are endless. If you run out of eggs to cover you toppings, simply scramble up some more. It is the technique that is worth learning. I make 12 at a time and I have 4-6 breakfast for the week, depending on how many of these little Yummies I eat at a time. Enjoy!