For the moms, the caretakers, the 6 AM-ers, the grad students, the I-don't-have-time-for-meal-preppers; for those who will eat the first thing they spot in the fridge; for the hard workers and the lazy cooks alike.
This one's for you.
A foolproof recipe, impossible to mess up since there are a million ways it can differ and still taste delicious. Go ahead, add your own personal spin - I dare you.
Bredesen Protocol Approved
Plant Paradox Approved
2 c Swiss Chard, Chopped
1 Onion, Chopped
1/3 c Nut Milk of Choice
1 tsp Apple Cider Vinegar
1/2 tsp Garlic Powder
3 Tbs Nutritional Yeast
4 Tbs Almond Flour
1 tsp Sea Salt
Preheat oven to 375°F.
In a large pan, sauté the onion in avocado oil on medium heat until translucent (about 5 minutes).
Add the Swiss chard and turn heat down to low. Cook, stirring occasionally, until chard begins to wilt. Remove from heat.
In a large bowl, add the remainder of the ingredients: eggs, nut milk, apple cider vinegar, garlic powder, nutritional yeast, almond flour, and salt. Whisk until well combined.
Once the Swiss chard and onion have cooled, add to the egg mixture and mix.
Line a 12-muffin pan with muffin liners, or coat the bottom of the cups with avocado oil.
Pour batter into the muffin cups, evenly distributing the batter throughout (a few spoonfuls in each).
Bake for 20-25 minutes. Let cool in the pan for 5 minutes.
Run a knife around the edges (if not using muffin liners), then pop out of the tin. Store in the fridge for up to 1 week.