Snack attack: Green egg’s (pregnant/ vego protein hit!)

imageI love food, so when it comes time for a good snack I find it really hard to enjoy a sugary muesli bar or cardboard crackers…let’s face it, not nutritious. Having recently started to introduce more protein to my diet I wanted a quick, easy, no fuss high protein/low-carb snack! and this is what I came up with.

On a side note this is a delicious breakfast alternative for pregnant women who can’t have uncooked egg, just make sure they’re in the oven a minute or two longer and you’ve got the eggy snack you’ve been craving.

I make 1 batch every sunday which last me all week and gets me from lunch to dinner without having a low-blood-sugar freak out 🙂 You’d be surprised how much more you can fit into an afternoon if you’ve had a solid snack!

What you’ll need:

6 hole muffin tray

6 eggs
spinach, 2 cups rinsed
4 Portobello mushrooms, sliced
pine nuts or sunflower seeds to sprinkle
zest of half a lemon
salt and pepper
olive oil

1. Preheat oven to 180C
2. Sautee’ your mushrooms off, in the meantime lightly grease your muffin tray and line with your spinach leave to make a little ‘patty pan’ to hold the mushrooms and egg.
3. Season your mushrooms with salt, pepper and a spritz of lemon juice
4. Divide the mushrooms into the spinach lined trays and then crack an egg into each pan. Sprinkle with pine nuts….then
5. Bake for 10-15min, or until egg is solid  ( this will vary depending on the size of your eggs) 🙂

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imageOnce they have cooled down you can take the Green Egg parcels out and store them in a container for the week ahead 🙂

We hope you enjoy this healthy option and don’t forget to check out our Kickstarter and SHARE SHARE SHARE.

Hugs & Nonsense

M&G

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