Taylah Halfhyde, Health Coach Taylah Halfhyde, Health Coach

Quinoa Savoury Muffins

Posted on the February 2, 2013.
By . In Breakfast, Snack. With no comments. Leave a comment

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Hi everyone! Hope you’re all well! :)

Over the last few days I have been scoffing down these little beauties. They are just perfect for breakfast; especially if you’re on the go (so there’s no excuses for not eating breakfast!) Make them the night before.

It took me a couple of goes to find the right amount of eggs needed to hold  together without crumbling everywhere, but they still taste just as good when they fall apart. ;)

I was inspired to create these muffins after having recently started Sarah Wilson’s ‘I Quit Sugar 8-week-program’ which involves, well… NO SUGAR- AT ALL. Not even “healthy sugars”, no honey, coconut sugar, agave, fruit..

So far so good! ( I’m only 6 days in.) The first two days I was so stumbled as to what to make for breakfast as I could not eat ANY fruit- not even berries! :( So that’s when I thought up my Quinoa savoury muffins one night and got baking… This recipe is very versatile, as you can throw in as many different vegetables as you like. :)

Here we go!

Equipment:
Food Processor
Medium sized saucepan
Stainer
2  Muffin Trays
Assorted measuring cups

Ingredients:
2 Big handfuls of spinach
1/2 French onion
4 Carrots
1 Tin of chick peas
1 Cup uncooked quinoa
1/2 Cup almond meal
8 Eggs
1 tbl spoon Parmesan cheese
Sprinkle of Herbamare
Sprinkle of cracked pepper

Method:
1.Pre-heat oven to 180 degrees (fan forced oven).
2. Rinse uncooked quinoa in strainer before putting into saucepan and then filling up with 3 cups of water. Add in a pinch of salt to the quinoa, then bring to boil on stove. Once it starts to boil bring down to a low-medium heat and simmer with the lid on for 15-20 mins.
3. While your quinoa is cooking begin throwing in as many fresh vegetables as you like into your food processor.
4. Add in almond meal, parmesan & eggs.
5. Take saucepan off heat, let stand for a few minutes before rinsing and throwing in with the rest of the mix.
6. Spinkle some Herbamare (rock salt & herbs) and cracked pepper on top and process.
7. Pour muffin mixture into muffin trays, bake at 180 degrees for 20-25mins.
8. Let muffins stand on cooling rack before serving or putting away in the fridge.

Enjoy!

Here is the link to Sarah’s ebook, she also has a ‘I Quit Sugar’ cookbook for sale and has just recently released her brand new print version of the 8 week program. http://www.sarahwilson.com.au/buy-my-ebooks/

May you always live whole,

Taylah. xx

Taylah Halfhyde

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Taylah Halfhyde is a Holistic Health Coach based in Melbourne, Australia. Her mission is to inspire and transform the lives of women so they can live healthier, happier lives! She feels passionate about supporting women to overcome issues such as digestive complaints, hormonal imbalances, weight loss, emotional eating, stress and anxiety. Taylah coaches woman one-on-one all over the world via phone & Skype consults. You can visit her blog and check out her services over at www.lovelightwellness.com.au, a sacred, loving space for women to connect, relate & support each other.

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