Kale and Jalapeño Egg Muffins (Low)

Autophagy activators: SP, PO, VIT, SA, SU

Makes 3 servings • Prep time: 10 minutes • Cook time: 20 minutes

• 1 ½ teaspoons tea seed oil
• 1 ½ cups kale, de-stemmed and finely chopped
• 1 fresh jalapeño, seeds removed, finely diced
• ½ teaspoon ground cumin
• Dash of sea salt
• Dash of freshly ground black pepper
• 6 egg yolks
• 2 tablespoons chopped fresh cilantro

1. Preheat the oven to 350°F. Grease six cups of a muffin tin with the oil.

2. Prepare a mesh steamer and cook the kale until lightly steamed, 2 to 3 minutes. Remove from the heat and place in a mixing bowl.

3. Add the jalapeño, cumin, salt, and pepper to the bowl with the kale. Stir to combine. Set aside.

4. In a separate medium bowl, gently whisk together the egg yolks.

5. Evenly distribute the kale-jalapeño mixture among the greased muffin cups. Sprinkle with the cilantro, dividing it evenly.

6. Use a ⅓-cup measure to divide the egg yolks among the muffin cups, being careful not to overfill them.

7. Bake for 15 to 20 minutes, until the eggs are set.

8. Serve immediately, let cool completely and freeze (see freezing instructions).

Nutritional analysis per serving (2 egg muffins): fat 10g, protein 5g, carbohydrate 2g, net carbs 1g