Green Eggs & Turkey Muffins


Good morning world 🌏

Happy Saturday –  I ❤ weekends and the opportunity it gives me to spend time with the people I love the most. It also allows me to do what I’m passionate about Cook and Dance. Often combined to a questionable Spotify playlist in the kitchen while the kids laugh at me.

This morning we started the day with a protein packed breakfast. The muffins are super easy to make and are great as breakfast, lunch or a snack pre or post a workout. They are also a Paleo friendly choice and gluten-free.

I served them with a roast pepper dip and a cold pressed juice that my cheeky Mr 2 years old helped me make.
Say hi to Lucas my cheeky 🐒


Green Eggs & Turkey Muffins
8 free range eggs
1/2 cup almond milk
2 cups chopped up spinach
1 spring onion
1/2 zucchini
1 tablespoon of fresh chopped chive
1/2-1 turkey breast (depending on the size)
Coconut oil
Himalayan salt, pepper and paprika for seasoning

How to
Grease a muffin tin with coconut oil and preheat the oven to 180c.

Cut the turkey breast into small pieces and fry on medium heat, add the chopped up zucchini and spring onion fry until cooked.

Meanwhile crack the eggs into a bowl, add almond milk and seasoning whisk until combined. Add the chopped up chives, spinach and your fried zucchini, onion and turkey pieces.

Pour the egg mixture in the muffin trays. Bake in the oven for approx 20 minutes


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