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Blonde Rich and Skinny
Spotted: living her best low-carb life.

Low Carb, but make it iconic.

Blonde Rich & Skinny is your low-carb lifestyle corner for women who want food that actually tastes good, routines that fit real life, and wellness advice without the boring diet-culture lecture. Here you'll find easy low-carb recipes, grocery guides, restaurant hacks, snack swaps, travel tips, fitness motivation, skincare advice, manifestation tools and honest diary-style content about building a healthier, more confident version of yourself. The goal is simple: eat better, feel lighter, glow harder — and stop treating healthy living like punishment. Whether you're starting keto for the first time, managing insulin resistance, trying to lose weight, or just looking for fresh realistic ideas, this is where you come for practical tools, zero guilt and a little attitude. No perfection required. Just smart choices, strong energy and a lifestyle that feels expensive even when dinner is eggs and avocado. Welcome to the club.

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Zucchini and Broccoli Egg Muffins

Ingredients:

  • 6 large eggs
  • 1/2 cup zucchini, grated (100g)
  • 1/2 cup broccoli, finely chopped (75g)
  • 1/4 cup cheddar cheese, shredded (28g)
  • 2 tbsp butter, melted (28g)
  • Salt and pepper to taste
  • 1/4 tsp garlic powder

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a muffin tin with butter.
  2. In a large bowl, whisk together the eggs, melted butter, salt, pepper, and garlic powder.
  3. Stir in the grated zucchini, chopped broccoli, and shredded cheese.
  4. Pour the egg mixture evenly into the muffin tin.
  5. Bake for 20-25 minutes, or until the egg muffins are set and golden.
  6. Allow the muffins to cool for a few minutes before removing them from the tin.
  7. Enjoy these egg muffins as a quick breakfast or snack throughout the week!

Macros per muffin (makes 6 muffins):

  • Calories: 123 kcal
  • Protein: 7g (23%)
  • Fat: 10g (73%)
  • Carbs: 1g (4%)