Ok ok, so over the weekend, I had some time to create and I wanted to do something savoury ( I feel like I only post about sweet stuff!) that would be for the week, easy to prepare and with lots of nutritious goodies 🙂
So, here they are my dear! I made some mean Gut Healing Vego Muffins!
Why gut healing? Because they are gluten-free and gentle on our tummies as easy to digest ❤️
I used products that are all in season, fresh and locally grown, and honestly, once you see how easy they are they may become a staple of your weekly cooking!
How so easy?
Well, what I’ve done is literally throw my leftovers in the bowl and got a little creative with the rest of the ingredients!
See when I cook or bake, I start by little! I have a little idea and then the recipe it comes to itself as I go, adding each ingredient together.
Is anyone else like this? This is why is super hard for me to remember the exact quantity that I’ve put in the
Back to our Gut Healing Vego Muffins, they are super easy to make, so are you ready??
-> Ingredients! <-
2- 2cm Slices of Pumpkin (Kent)
A little head of Broccoli, about a cup and a half
Two stems of Kale
One Asparagus (oven baked or sauteéd)
Flax meal (Linseed meal)
Salt and pepper ( other spices you may like)
First of, cut the Pumpkin in little dices, and with some coconut oil or olive oil and sauté them in a pan for about 15 until they get brown and soft. Do the same with the Broccoli and the Asparagus ( I had these last ones in a big batch in the oven).
In a big bowl, break 5 whole eggs, then add the chopped leek, the very finely chopped kale and a generous amount of Salt&Pepper, as I’ve done here.
Also, you can add more spices that you prefer, like Paprika, Curry, Turmeric is a GREAT option! Or other fresh herbs with the kale like parsley or c
When the Pump-K is soft and brown you can add it to the Gut Healing Vegio magic yumminess mix 😉
Then, my little touch 🙂 To these Gut Healing Vego Muffins!
I added a fresh twist of half lemon juice and used the whole lemon Zest in the mix!!!
Such a good idea! it gives it such a fresh, unexpected hint 😉
Then it’s time to add the Flaxmeal (which is basically blended flaxseed) one tablespoon, and one tablespoon of the Psyllium Husk, which are our gut-friendly goodies 🙂
You can also add a tablespoon of chia seeds to make them super Gut-Badass!
Once these are all in, let’s get the veggie rollin’! Add the broccoli heads chopped small, and the pumpkin.
Give it a good mix!
To prepare for the oven, use an ice cream scoop and put the mixture in the muffin tray, wayyy easier and less messy:)
Cook for 25 mins at 200 degrees until the top is golden brown and the sides don’t look too wet.
When they are ready, you know if they are well cooked by how easy they get out of the tray, or pierce with a fork, if it’s not too wet 🙂
Enjoy! And let me know if you made them!!