This edition of The Curious Mover is on the lighter side. We will soon delve into the emotional body. I have learned that if emotions and trauma are unresolved, they can be a major reason why people have pain. Exercise can only do so much. But for now, some fluff. Cumulus clouds are light and puffy, the ones you want to jump into. I came across a recipe for egg muffins. I am always looking for something interesting to make that is protein rich with vegetables, and low carbohydrates. I found a recipe that was super easy to make, but they were not enjoyable. They felt dense and dry. So the baker in me had another idea to try and it worked beautifully, and they are just as easy. I named them after fluffy cumulus clouds because that is what they taste like.

What you need:

1. Muffin tin, metal or silicone. I have a metal pan and I love my silicone cups. They are reusable and they are perfect for this recipe but don’t need them - you can also grease or butter up your muffin tin.

2. Eggs. 4 eggs will make 8 muffins, so calculate how many muffins you want to make. Leftovers are great for a quick, easy, nutritious breakfast the next day.

3. Veggies or precooked meat of any kind. You can put any of your favorite veggies in raw, and you can throw in some already cooked meat, or prepare before making. I tend to see what I have in the fridge for veggies and make it that way. I also cut basil and thyme from our herb garden as well. Be creative with your additions!

4. Hand mixer - this is the crucial step that I added. Don’t skip this step!

What you do:

1. Preheat oven to 375 degrees

2. Separate the yolks and whites. Mix the whites on high until you have soft peaks. They do not need to be stiff.

3. To the yolk bowl, add a splash of milk and 1 pinch of salt per 2 eggs and mix for until the yolks are a bit paler in color, about 1 minute.

4. Add your favorite veggies, herbs, and/or meat to the yolks and stir. They don’t have to be fully submerged.

5. Add yolks to whites and fold the yolk mixture evenly into the whites.

6. Spoon mixture into individual cups or into a greased tin.

7. Bake for 10-15 minutes.