My thoughts are with you and your loved ones during these uncertain times. Like so many of us, I have a heavy heart as I hear each day about the impact of COVID-19 on us all. I am sincerely inspired as I see our local communities, our nation and the world coming together to fight this pandemic.
As we know, our best lines of defense right now are to thoroughly and frequently wash our hands, keep surface areas clean, stay home, practice social distancing, and be mindful of our own self-care.
To make it easier and safer to support your nutritional supplement needs we are currently providing:
Please know that I am part of your community and dedicated to supporting you through this unprecedented time. Stay safe and know that we will get through this together.
To our health,
Not all muffins need to be sweet! This savory muffin is a nice change from the sugar-filled breakfast muffins most of us equate with mornings. Instead of white flour, sugar, and artificial flavorings, this muffin is loaded with nutrients from real food to fuel your body down to the cellular level.
Enjoy a couple muffins on the go or sit down and plate a couple of them with half an avocado and some autophaTea for a great start to your day. They even make a delicious plant-based lunch or dinner, served alongside a large mixed greens salad dressed with virgin olive oil and freshly squeezed lemon juice. Enjoy!
Prep time: 10 minutes
Cook Time: 15 minutes plus 20 minutes cook time
Preheat oven to 350 degrees F
Prepare a muffin tray with parchment liners or coat with coconut oil.
Warm oil in a large cast iron skillet over medium heat. Sauté scallion until soft, about 1 minute. Stir in garlic and ginger and cook until fragrant, about 30 – 60 seconds. Push mixture to the side of skillet. Add ghee to the skillet, cook mushrooms, cauliflower, and carrot until tender, about 5 minutes, stirring every 30 seconds or so. Stir in the sunflower seeds and coconut aminos and then season with salt and pepper. Fold in the cilantro. Slowly add in the coconut flour, and allow mixture to thicken. When the mixture thickens, remove from heat. Place half of the veggie mixture in a food processor with egg and blend until smooth. It’s okay if it’s a little lumpy. Combine with the other half of the veggie mixture to form a slightly chunky batter.
Evenly distribute batter into muffin tins (about 1/3 cup) and bake until fully cooked about 20 minutes.
Nutrition Facts: (serving size: 1 muffin) Fat: 7 g Protein: 4 g Fiber: 3 g Carb: 8 g Net Carb: 5 g