This is a short, but packed one! Some good conversation about optimizing protein, tips for buying proteins on a budget, and how to use pantry staples for a healthy pasta option. The recipe for my Feta Egg White Bake & Erin’s version are below!
Pasta alternatives were discussed too. Check these out and my favorite brand of tomato sauce.
Recipe for Feta Egg White Bake
Ingredients:
- 1 lb of 93% ground turkey
- 1 medium pepper, chopped
- 1-2 cups of chopped kale or spinach
- 1 large carton of egg whites (32 oz)
- Salt & pepper
- 1/4 tsp of red pepper
- 1 TB of avocado or olive oil
Instructions:
- Preheat oven to 375 degrees.
- Spray a 9X11 casserole dish with cooking spray.
- Heat a large skillet on medium-high heat, add olive oil, and saute the pepper for a few minutes.
- Add ground turkey, salt, and pepper, and then saute until cooked.
- Drain any grease, return to the stove, add kale, and cook for 2-3 minutes.
- Put the cooked turkey mixture into a casserole dish, and dump egg whites.
- Add red pepper and a little more salt and pepper.
- Cook for approximately 20-25 minutes until edges are slightly browned.
Option: Add whatever veggies you love!
*Erin’s Version
I wanted to share this great egg bake variation I have been making weekly. You can really use any veggies you want. I do a clean out of stuff that needs to eaten before it goes bad. It’s been a game changer and has about 25-30g of protein per serving.
- No real science to the amounts of veggies. Just enough to cover the bottom of a 9×13” pan.
- Preheat oven to 375. Spray 13×9” dish with nonstick cooking spray
- Veggies: chopped spinach, cherry tomatoes, shallots, mushrooms and sprinkle with garlic salt
- Meat: precooked turkey sausage 6-8 links sliced thin
- 1 cup low fat cottage cheese
- 1/2 container of feta cheese
- Mix all that together and spread across bottom of dish.
- Pour a carton of egg whites over the top to cover. I have also used egg beaters. You can also add a few real eggs in if you like.
- Sprinkle with pepper.
- Bake for about 25-30 minutes.









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