| 10 | 10 | 321 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 5 min | 2 |
| 2 tbsp | Coconut oil |
| 1 small | White onion (diced) |
| 1 tbsp minced | Ginger root |
| 2 clove(s) | Garlic (chopped) |
| 1/2 tsp | Turmeric, powder |
| 1 pepper(s) | Red chili pepper (also chile or chilli) (sliced) |
| 2 cup | Black kale |
| 4 medium | Egg (lightly beaten) |
| 1 tsp | Sea Salt |
| 1 tsp | Black pepper |
1. Melt coconut oil in a skilled over medium-low heat.
2. Once melted, add onions and sauté until slightly softened, you want them to still have a bit of crunch.
3. Add ginger, turmeric, chilli and half of the garlic and sauté until fragrant, about 30 seconds.
4. Toss your greens into the pan and stir until the leaves are coated in the fragrant oil and just beginning to wilt.
5. Add eggs to the pan and stir to combine. Scramble until just set and season with remaining garlic, sea salt and pepper.
Enjoy!
Amanda Laird, a Registered Holistic Nutritionist, teaches women how to eat so they don’t feel like shit.
Specializing in hormonal and menstrual health,
Amanda uses an intuitive, weight-neutral approach to eating well (most of the time).
She lives in Toronto with her husband and 18-month-old daughter.
| Meat Alternative | 1 |
| Vegetables | 1.6 |
