So I once sort of did the Whole 30 program. For two weeks. I did NOT quit, I just realized that my sunflower seed butter contained added sugar, and my disgusting tuna-straight-out-of-the-can contained soy. The Whole 30 program forbids both added sugar and soy. Upon realizing that I had been suffering my way through the program without actually doing the program, I took a break.
It’s still going, and has included a few sunflower seed butter with added sugar smoothies. No regrets.
One meal that I enthusiastically whipped up on Day 1 of the Whole 30 was a batch of spinach egg muffins. They maybe could have been good but they were not. However, they did inspire me to create my own 2-ingredient egg muffins, using fruit instead. (Fruit over spinach any. day.)
You don’t really need a recipe, you just throw eggs and chopped fruit in a bowl, stir in some spices if you like, and bake it all up in muffin tins. But if you would like some proportions…
Ingredients:
(makes one dozen)
- 6 eggs
- 2 cups chopped fruit
- ginger or cardomom, to taste (optional)
Directions:
- Pre-heat oven to 350 F.
- Combine ingredients in bowl.
- Spoon into greased muffin tins.
- Bake for 30-35 minutes.
Easy peasy apricot squeezy.
Any favorite fruit/egg/spice combos you guys want to share??