These quick and nutritious real food post workout snacks are pack with amino acids, a wide range of B vitamins and omega 3’s from the eggs and vitamin C, proteins, fibers, niacin, potassium, iron and alkaloids from the fenugreek. They also taste bloody good as well!
You can bake a bunch and they will keep for a couple of days in the fridge.
Ingredients, (quantity depends on how many you want)
Sprouted Fenugreek, (Good sprouting instructions can be found here; if you can’t be bothered sprouting any greens will do)
Eggs from Pasture Raised Chickens, (Don’t play with that supermarket garbage)
Easy – preheat the oven to 170 degrees; grab a muffin tin and rub with coconut oil. Just pop your sprouts in the bottom of the tin and sprinkle a pinch of dulse flakes on top; crack the egg over the top of the sprouts and top with a pinch of paprika, (which gives it a nice colour) and some sea salt.
Bake for around 10 mins – it doses’t take long so just keep an eye on them. Once out the oven let them cool for a few mins before using a soft spatula to easy them out the tin. Done.