So why are these kugelettes good for you? Broccoli is a cruciferous vegetable — one of the big reasons to eat plenty of cruciferous vegetables is that they may help to lower your risk of getting cancer. Cruciferous vegetables have compounds called glucosinolates. Non-cruciferous vegetables do not not have glucosinolates. These compounds KILL carcinogens before they can damage our DNA and prevent healthy cells from turning into cancerous cells. They provide vitamin A, B6, C, K, folic acid, potassium, maganese and iron. Some other cruciferous vegetables are kale, bok choy, cauliflower and brussels sprouts. This dish also contains onions, which help to regulate blood sugar levels. This, in turn, reduces insulin secretion and IGF (insulin-like growth factors), and thus the growth of cancer cells.

I made one pan of regular sized muffins and one pan of mini-muffins for the kids. If you do not want to make a pan of mini-muffins, you can fit all of the batter into one 12 serving muffin pan. These muffins would be great for breakfast, lunch, snack or a side-dish. They are really full of flavor!

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Broccoli Kugelettes

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

See Detailed Nutrition Info on

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Ingredients

• 1 lb package chopped broccoli or spinach, thawed
• 3 tbsp coconut oil
• 1 onion, diced
• 2 large carrots, shredded
• 1 medium zucchini, shredded
• 4 eggs
• 3/4 cup almond flour
• 1 1/2 tsp Himalayan pink salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 350°F.
2. Chop broccoli. (If using spinach, squeeze out excess liquid)
3. Heat oil in a large skillet on medium heat. Add onion and sauté until translucent, 5-7 minutes.
4. Add carrots and zucchini to skillet. Cook on medium heat for 10 minutes, stirring occasionally.
5. Add broccoli and mix well. Set aside to cool.
6. In a large bowl, beat eggs together with almond flour until smooth. Add cooled vegetable mixture, salt and pepper; mix well.
7. Spoon mixture into paper-lined muffin pans.
8. Bake until firm and golden, about 35 minutes.
9. Refrigerate any leftovers. Would be a great addition to a school lunch!
10. Enjoy!

Notes:

Purchase organic ingredients if possible.

Broccoli Kugelettes

• 1 lb package chopped broccoli or spinach, thawed
• 3 tbsp coconut oil
• 1 onion, diced
• 2 large carrots, shredded
• 1 medium zucchini, shredded
• 4 eggs
• 3/4 cup almond flour
• 1 1/2 tsp Himalayan pink salt
• 1/4 tsp black pepper

1. Preheat oven to 350°F.
2. Chop broccoli. (If using spinach, squeeze out excess liquid)
3. Heat oil in a large skillet on medium heat. Add onion and sauté until translucent, 5-7 minutes.
4. Add carrots and zucchini to skillet. Cook on medium heat for 10 minutes, stirring occasionally.
5. Add broccoli and mix well. Set aside to cool.
6. In a large bowl, beat eggs together with almond flour until smooth. Add cooled vegetable mixture, salt and pepper; mix well.
7. Spoon mixture into a paper-lined muffin pan.
8. Bake until firm and golden, about 35 minutes.
9. Refrigerate any leftovers. Would be a great addition to a school lunch!
10. Enjoy!

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