I love this recipe! This is my favorite travel snack. You can eat these for breakfast, as a snack or to complete your lunch or dinner. These muffins are really satisfying and will keep your #bloodsugarstable #nocravings!
It's a complete meal with a good source of #protein and #healthyfats from pasture-raised eggs, #chia seeds #almondmeal and #flax seeds, lots of #kale, #spinach, fresh #parsley + tastes really yummy!
INGREDIENTS:
100g chopped kale + 1/2 zucchini
40g Spinach (fresh is better but you can also use frozen)
good handful chopped fresh parsely - parsley is very high in vitamin C that the body needs to absorb the nutrients of spinach so always combine them
2 TBSP chia seeds or flax seeds or one of each
3 pasture-raised eggs
1 cup (200g) almond meal (I use leftover pulp from almond milk)
1 cup of cooked quinoa
2 TBSP extra virgin olive oil
to taste: sea salt, carvi seeds, italian herbs or any other spices you like
splash of apple-cider vinegar and bicarb soda to loosen up texture
PREPARATION:
chop your veggies in a food processor or by hand
add eggs, olive oil, spices and chia seeds and mix
add almond meal and quinoa - the mix should not be too dry so the muffins are nice and moist
pour mix into muffin forms and bake for approx 30 mins at 180°C
these keep the whole week in the fridge or you can freeze them as well