Breakfast Bites
Hello, Ovulation phase!
These delectable bites are easy to make, nourishing as heck, and you can prep ahead of time.
Ingredients:
1 tablespoon of coconut oil or beef tallow
½ cup of quinoa OR millet
1 cup of water
8 eggs
1 cup of chopped spinach
½ cup of cut tomatoes
1/3 cup chopped yellow onions
2-4 garlic cloves
sprinkle of salt, black pepper
Preheat oven to 375 degrees and follow instructions to make quinoa and/or millet (12-20 minutes for this!)
While that’s fluffing up, prep your muffin tins (brush with coconut oil or beef tallow)
Chop + prep vegetables
Whisk eggs in a large mixing bowl until it’s all around the same color and texture
Throw in spinach, onions, tomatoes, and garlic
Carefully ladle quinoa and/or millet to the bottom of each muffin tin so it emulates a pie crust (see bullet point three at the bottom)
Fill each muffin tin or cup about 75% or ¾ of the way
Bake for approximately 15 minutes or until the eggs are set
Remove and let cool in the pan
You can store in the fridge in an airtight container for 3-5 days
Top with your favorite avocado and/or mango salsa, or any other breakfast sides
You can also choose to mix the quinoa and/or millet together with the egg mixture
Why is this perfect for your ovulatory phase?
Quinoa and millet have many hormone-supportive nutrients, including magnesium, iron, zinc, fiber, and protein. Spinach is an extra boost of magnesium and iron, promotes glutathione production to help your liver and other detox pathways. A whole lotta bang for your buck.
