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Your Health Matters: Immune-Boosting Breakfast Recipe
by Agatha Achindu
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April 30, 2020

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Your Health Matters: Immune-Boosting Breakfast Recipe

Agatha Achindu (Photo courtesy of weallgrowlatina.com)
Agatha Achindu (Photo courtesy of weallgrowlatina.com)

As we work frantically to find a cure for COVID-19, it is crucial now more than ever to eat foods that can help us combat certain diseases. In our community, a lot of the pre-existing conditions listed by the CDC, unfortunately, make our community more susceptible to COVID-19, such as diabetes, heart conditions, obesity, asthma, and kidney diseases, which are all prevalent within a lot of families. 

It is imperative at a time like this that we shift our food choices to more foods that support our health! One of the best ways to boost our immune system is first to avoid foods high in refined sugars, overly processed breakfast foods loaded with synthetic ingredients used to fortify them; emulsifiers as well as foods high in saturated fats. All of these pro-inflammatory foods greatly suppress immunity and make it easier for our bodies to experience certain illnesses.

Related: We Are What We Eat: Quick and Healthy Breakfast Options

When the immune system works properly, all cells, tissues, and organs are healthy enough to help fight off infections. I made this recipe for a client who needed to change her diet without feeling cheated out of life’s delectable delicacies. It was a game-changer! I call it my happy, feeling cup. It is packed with immune-boosting nutrients and a tad bit of cheese to add the Oomph! 

Salmon Kale Muffins Recipe 

Photo courtesy of weallgrowlatina.com
Photo courtesy of Agatha Achindu

—8 oz boneless wild-caught grilled salmon – flaked 

—¾ cup frozen chopped kale – thawed and drained

—2 cups pastry whole wheat flour

—2 tsp baking powder 

—½ tsp baking soda

—½ tsp salt

—½ tsp freshly ground black pepper

—6 tbsp butter – unsalted

—1¼ cups almond milk

—2 eggs

—1 tsp maple syrup

—1 cup shredded cheddar cheese

—½ cup diced apple

—1 tbsp fresh thyme – finely chopped

Cooking Instructions

  1. Gather the ingredients.
  2. Cook salmon: salt and black pepper to taste, bake at 450F for about 15 minutes depending on size, flake with a fork or break into tiny pieces with your hands and set aside.  
  3. Generously oil the muffin pan with coconut oil. 
  4. Preheat the oven to 375F.
  5. In a food processor, pulse together all dry ingredients – flour, baking powder, baking soda, salt, and ground pepper. Please note: If you do not have a food processor, you can whisk everything in a large mixing bowl.
  6. Add butter, pulse for a few minutes until incorporated. 
  7. Whisk the eggs and almond milk together and then add to the flour and butter mixture. Stir until combined.
  8. Fold in the salmon, apple, maple syrup, thyme, and shredded cheddar and stir until everything is mixed all together.
  9. Divide the batter evenly into the muffin cups.
  10. Bake the muffins for roughly 20-25 minutes, or until a toothpick comes out clean.
  11. Remove the muffins from the oven and allow to cool slightly on a cooling rack. 
  12. Serve warm and bon appétit!

 

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For more tips and recipes during this time, follow @agathaachindu to keep up with simple, healthy eating ideas for the entire family! 

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