Recipe: Savory Egg Muffins

Hard boiled eggs again?! Meal prepped breakfast doesn’t have to be boring. Flavor up those eggs by turning them into little egg muffins that you can take on the go. Packed with sautéed spinach and savory chicken sausage, these eggs pack a punch!


  • 4 eggs
  • 2 handfuls baby spinach
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 chicken sausage
  • 3 Tbsp crumbled feta cheese
  • Salt & pepper or Everything But the Bagel seasoning


  1. Preheat oven to 350*F. In a medium pan, heat olive oil then add spinach and garlic. Sauté until wilted.
  2. In a separate pan, cook chicken sausage until browned on all sides. Chop into small pieces.
  3. Spray 6 muffin cups with non-stick spray. *There may be more or less depending on how full your cups are. You can also use more eggs to make more muffins.
  4. Evenly distribute spinach, sausage, and feta into muffin cups.
  5. Whisk eggs in a separate bowl, mix in S&P then pour evenly into muffin pan.
  6. Bake for 15-18 minutes then remove from oven and let cool for 3-5 minutes before removing from pan.

This recipe can even be used as a guideline to make your own creations – maybe try egg whites or switch up the veggies. Share your thoughts in the comments below!


Xo, Louise

Recipe: Taco Fiesta Quinoa Bowls

Meal prep magic is back at it again! Sometimes the best recipes are made up as you go along 😂 I love mixing everything together- sometimes it’s all the leftover veggies. And honestly, the less dishes I can dirty during Sunday Meal Prep, the better. Voila! This week I give you my taco fiesta creation 🌮


  • 1 lb. lean ground turkey
  • 1 red bell pepper, diced
  • 1 green bell peppers, diced
  • 1/2 medium red onion, diced
  • 1/2 cup fresh pineapple, diced
  • 2 cloves garlic, minces
  • 1 jalapeno, diced (optional for some heat)
  • 1 can black beans, rinsed & drained
  • 1 cup quinoa, cooked
  • 1 lime, juiced
  • 1 Tbsp. olive oil
  • taco seasoning, preferably homemade (I used Flavor God Taco Tuesday)
  • cilantro, chopped (optional)


  1. In a large skillet, brown ground turkey. Allow it to simmer with seasonings then set aside on a separate dish. Meanwhile, cook quinoa according to directions and set aside.
  2. In the same skillet, heat olive oil then add in chopped onion & garlic, saute for 3 minutes. Add in all the peppers & allow them to soften, stirring occasionally.
  3. Add in the blacks beans and pineapple and allow them to heat up ~ 8-10 minutes.
  4. Squeeze the juice of 1 lime over the cooked quinoa and mix it together.
  5. Add the ground turkey back to the pan, mixing together with all of the veggies.
  6. Serve over quinoa & garnish with fresh cilantro if desired. Enjoy!

Share with us when you make our recipes! Use the hashtag #burpeesandbordeaux 💕

Xo, Louise

Recipe: Chicken & Pineapple Cauliflower Fried Rice

Cauliflower “rice” is a great substitute for making lower carb dishes! This healthier version of fried rice has plenty of veggies and can easily be made into a vegetarian dish, too.

Serves: 4

Total Time: 30 minutes


  • 1 medium head cauliflower, cut into florets OR Trader Joe’s fresh riced cauliflower (16 oz bag)
  • 2 chicken breasts, cut into chunks
  • 2 large eggs, whisked
  • 1 teaspoon sesame oil
  • 2 teaspoons olive oil
  • Non-stick cooking spray
  • 1/2 sweet onion, diced
  • 1 Tablespoon + 1 tsp minced garlic, divided
  • 1 bell pepper, diced
  • 1 cup baby broccoli
  • 6 Tablespoons low sodium soy sauce, divided
  • 1 cup diced pineapple
  • Salt & pepper, to taste


  1. Slice chicken breast into chunks, marinate in 3 Tbsp soy sauce and 1 tsp minced garlic for 20-30 minutes, in the meantime chop your vegetables
  2. Add the cauliflower florets to a food processor and pulse just until the cauliflower resembles rice. (Don’t overprocess or it will be mushy.) Set the cauliflower rice aside OR use Trader Joe’s pre-riced cauliflower
  3. Heat a large nonstick sauté pan over medium-low heat. Coat it lightly with cooking spray then add the eggs and cook until scrambled. Remove the eggs to a plate then add the chicken, until fully cooked ~8 minutes. Set chicken aside.
  4. Add the sesame oil and olive oil to the pan and let it heat for 1 minute. Add the diced onion and garlic to the pan and cook, stirring, until the onion is translucent, about 3 minutes.
  5. Add the cauliflower rice, peppers, broccoli, soy sauce, salt and pepper (to taste) to the pan and cook, stirring, until the cauliflower softens, about 5 minutes. Return the scrambled eggs and chicken to the pan then add the diced pineapple and cook, stirring, for 3 more minutes.
  6. Enjoy!!

❤ Louise

Recipe of the Week: BOGO’s Turkey Meatballs

Hi B&B Family!

We took a little writing hiatus while Louise snowboarded on the West Coast and I focused on my runs during peak weeks of training leading up to the NYC Half. Sometimes I feel guilty but then I step back and I realize that is what has allowed our longevity  in a usually short lived world of blogging (our two year anniversary is in 3 weeks AHHHH). Sometimes taking a step back to live our lives versus forcing content has allowed us to only write about things that truly resonate with us.


Our girl Bogo has a meatball recipe that is quick, easy, and tasty as hell! Try it below and make sure you give her some love over on her Insta @tiubogo ❤

Bogo’s Turkey Meatballs


  • 1/2 pound ground turkey
  • 2 garlic cloves, minced
  • 1/4c breadcrumbs
  • 1/8c minced onion
  • 1/8c chopped parsley
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp oregano
  • 1 egg beaten


  1. Combine all ingredients in a bowl and form 6 large meatballs.
  2. Set oven to 375* and bake meatballs for 20 minutes until internal temperature is 165*.
  3. Try not eat all of them at once!

Xo, Pam

That’s our girl on the left ❤️

Recipe of the Week: Tortellini Soup

Full disclosure. I hate recipes where I have to measure everything perfectly. If I don’t have 1 2/3 carrots – WHY CAN’T THE RECIPE STILL WORK?!?! Anyway – I’ve made this recipe about 10 different ways and they all have been amazing – so don’t sweat the small details (or the lack there of).


  • 2 boxes of prepared soup (tomato is our preference)
  • 1 yellow onion, diced
  • 1 bag of mini carrots, cubed
  • 3 zucchinis, cubed
  • 2 chicken sausages, cubed
  • 1 bag of tortellini
  • Sprinkle of oregano
  • Sprinkle of sea salt and pepper


  1. Boil water and cook tortellini according to directions on package.
  2. Sauté onions with sprinkle of sea salt and pepper. Add zucchini and carrots. Cook until they begin to soften. Add chicken sausage and boxes of soup.
  3. Cook until texture of veggies is to your liking. Add tortellini. Add sprinkle of oregano.
  4. Enjoy!

Remember – if you don’t have carrots – sub it! Don’t like chicken sausage – omit it! Don’t have tortellini – we used ravioli once! HAVE FUN WITH IT!

As seen here with butternut squash soup

Xo, Pam

Recipe: Triple chocolate protein pancakes

Makes 2-3 servings


  • One egg, beaten
  • 1 cup Kodiak cakes dark chocolate
  • 1/4 cup of complete pancake mix
  • One scoop chocolate protein
  • About 3/4 cup of water (more or less for desired thickness)
  • Mini chocolate chips (optional, but recommended 😊)
  • Melted peanut butter, for drizzling on top


  1. Preheat griddle to 375 or heat pan on medium
  2. Add ingredients to a mixing bowl in the order above.
  3. Whisk together until mixture is smooth
  4. Pour onto pan and sprinkle in a few chocolate chips
  5. Cook about 1 minute, flip and cook another 30 seconds
  6. Enjoy!


Recipe: Cinnamon Banana Overnight Oats

Overnight oats, or ONO’s, are the best breakfast when you’re on-the-go or have to wake up super early. This make ahead breakfast is portable in its mason jar or even an empty PB jar (leave the PB on the sides 😍). Prep it the night before or make 2 days in advance so you are ready to go the next morning!

Makes 1 serving 😊

  • 1/2 cup rolled oats
  • 1 Tbsp. almond butter
  • 2 tsp. chia seeds
  • 1/2 cup unsweetened almond milk
  • 1/2 scoop vanilla protein (optional)
  • 1/2 banana, sliced
  • Dash of cinnamon
  • 1/2 Square bar, chopped (to top it in the AM)


  1. Add all the ingredients to your jar
  2. Put the lid on and shake it to mix
  3. Store in the fridge overnight for 8 hours
  4. Enjoy!

❤ Louise

Recipe of the Week: Blueberry Banana Bread

I was craving a train-friendly breakfast that would help fuel my thru my morning clientele. I had a couple of ripe bananas so I went on the search for a recipe. I didn’t find one I LOVED so I blended a few together to bring you our version of blueberry banana bread!


  • 3 cups oat flour (I used GF rolled oats and blended into flour with processor)
  • 3 large eggs
  • 3 large ripe bananas
  • 1/3 cup pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoon ground cinnamon
  • 2 cup fresh blueberries
  • 1 tablespoon flax seed


  1. Preheat your oven to 375*F and grease an 8×8 glass dish.
  2. In a food processor – add all of the ingredients except the blueberries and flax seed. Blend until combined.
  3. Gently stir in the blueberries and add the batter to the dish. Spread out evenly. Sprinkle the flax seeds on top.
  4. Bake in the oven for 30-35 minutes or until knife comes out clean.
  5. Enjoy as is or top with a little coconut butter or syrup.

Xo, Pam

Recipe: Everything but the Salad

Do you ever get food envy of your co-workers? Maybe they packed something for lunch and it looks and smells great! Meanwhile you’re staring at a container full of lettuce, tomatoes, and plain chicken. This is the end of what we call “sad salads!” Colorful, flavorful, and nutritionally dense- this recipe also serves as a guideline on how to build yourself a fantastic meal. I am sure your friends will have food envy of your lunch this week.


  • Kale or other Dark Leafy Green (DLG)
  • Quinoa
  • Grilled Chicken
  • Crumbled Feta
  • Red Peppers
  • Carrots
  • Avocado
  • Red Onion
  • Sunflower Seeds
  • Dried Cranberries
  • Olive Oil or Vinaigrette Dressing


  1. Marinate your kale! Kale has a bitter taste which many people are not a fan of. Try drizzling a Tbsp. or so (depending on how large of a salad you are making) and massage it into the leaves. Let it sit in the fridge and soak up the flavors! Spinach is another great DLG and good source of protein. *Pro tip: I LOVE Garlic Expressions dressing/ marinade but it is a Northwest Ohio local product. You can buy it here, but choose your favorite Vinaigrette dressing! Always note how much sugar there is in your dressings- they can be sneaky.
  2. Add in your protein! Make some grilled chicken as a part of your weekly meal prep then cut it into bite size pieces ready to add to your salad. For added fiber and
    protein add in some beans like chickpeas. Mix in some cooked quinoa, too! Make it ahead of time and store it in the fridge. *Pro tip: If you are short on time try TJ’s frozen quinoa which is pre-cooked.
  3. Add in all the veggies. The more colorful your salad, the better! Chop them up and throw them all in a container together so they are ready to add throughout the week. Red & green peppers, carrots and red onion are personal favorites. *Pro tip: if you don’t like the bitterness of red onion/ bad breath chop it up then soak in cold water for 10 minutes!
  4. Healthy fats! Avocados, nuts, and seeds are easy go tos for salads. I love throwing in some unsalted sunflower seeds and diced up avocado. Don’t forget the fun toppings… aka cheese. A few crumbles of feta give your salad a little bit more flavor 🙂 
  5. Keep it all in a Tupperware then shake it up when you are ready to eat! (Star Wars container is not mandatory, but makes it more fun!)

How do you keep it lean and green? What’s your go-to salad combo? Share with us in the comments!

❤ Louise

Recipe of the Week: Açai & PB Smoothie Bowl

Looking for something to help you cool off on a hot, summer day? Maybe some recovery fuel after a run? This açai bowl is refreshing and delicious 😋


  • 1/2 frozen banana OR 1/4 cup frozen riced cauliflower
  • 1/4 cup frozen blueberries
  • 1 packet frozen acai purée (from Trader Joe’s)
  • 1 Tbsp peanut butter
  • 1 scoop chocolate protein powder
  • 1/2 cup unsweetened almond milk (or enough for desired thickness)


  1. Blend all the ingredients together
  2. Pour into a bowl and top with all the treats! We love fresh fruit, coconut flakes, chunks of @SquareOrganics, chia seeds, and @PurelyElizabeth granola.
  3. Enjoy!