Preheat oven to 350°F. Oil a 12-cup muffin pan with cooking spray. Line the inside of each muffin cup with one bacon strip. Fill each muffin tin 1/4–1/3 full with the veggies suggested or those of your choice. Add in 2 teaspoons of cheese to each muffin tin. In a medium bowl, whisk together egg whites, eggs, milk, salt and pepper. Fill each muffin cup to the top with egg mixture, pouring over the veggies and cheese already in each cup.

Bake for 20–30 minutes, until muffins have risen and are slightly golden on top. Let cool for a few minutes before removing from tin.

Soak skewers in water for 20 minutes, then thread 6 shrimp onto each skewer. Lay the shrimp skewers flat on a plate or tray and season with salt and pepper. In a small bowl, mix together soy sauce, sesame oil, lime juice, honey/stevia, ginger, garlic and 1/2 tbsp. of the sesame seeds. Brush this mixture thoroughly over the skewered shrimp and refrigerate, covered, for 30minutes.Heat grill to medium-high. Grill the shrimp for 2 minutes on each side, or until cooked through. Transfer cooked shrimp skewers to a serving platter and sprinkle with remaining 1/2 tbsp. of sesame seeds to serve.

Combine all ingredients in a high speed blender. Puree until smooth, and serve.