I am in the middle of a week that has my head spinning. I have no idea how I will catch up with the backlog of patient follow-up and charting and actually spend some time with my tribe of children. Fortunately, I have an obligation to heed my own advice and stay focused on my health--even when I have no time. That's why I am writing this and why I took an extra 20 minutes tonight to prepare for the next 3 days. I made one of my easy go-to high protein snacks to keep me from skipping meals. These spinach and egg white muffins have 140 calories, 19 grams of protein, and nearly 20% of your daily calcium and iron!

Spinach and Egg White Muffins

Ingredients: 1 bag chopped frozen spinach, 1/2 cup diced sun dried tomatoes, 2 cups organic egg whites, 2 whole organic eggs, 3/4 cup fat free feta crumbles, 1/2 of a diced yellow onion

Directions: Thaw spinach and drain thoroughly, mix in other ingredients, spoon into a 6-well jumbo muffin pan (after coating with non-stick cooking spray,) bake at 325 for 30 minutes, or until firm in the middle.

This recipe makes 6 servings for a snack or eat 2 of them for a hearty breakfast.