IF well tolerated, eggs can be a Hashimoto's fertility & pregnancy SUPERFOOD!

This is where it is important to know your intolerances. Many people with Hashimoto's are sensitive to eggs (particularly the whites) and therefore they may fuel the inflammatory cascade & worsen disease symptoms. I always recommend a personalized elimination diet over IgG testing (particularly because when you have an autoimmune disease, the results can be very skewed - but more on that another time!)

So again, IF your are not sensitive, eggs are a fantastic food to add to the rotation if you're working toward conception or trying to support the health of a growing fetus!

✔️ High in fertility-boosting omega-3 fatty acids EPA & DHA

✔️ It is one of the few food-based sources of vitamin D, an incredibly important vitamin for immunomodulation to improve fertility and pregnancy with Hashimoto's (see yesterday's post for more info on that!)

✔️ Rich in choline, which helps prevent birth defects and may improve your babe's IQ!

✔️ Also a great source of vitamins A & E as well as iron, calcium, zinc, B6, folate and B12. ALL of which serve their own importance in fertility and pregnancy from reducing morning sickness to helping your baby build it's little itty bitty skeleton!

For additional help with nutrition for fertility with hypothyroidism, check out my FREE GUIDE: Top 5 Mistakes that Get in the Way of Fertility with Hypothyroidism and How to Fix Them!

So, as a go-to breakfast, I enjoyed these Sweet Potato & Spinach Egg Bites as a way to get my eggs, in quick & easy way that can even work as a grab & go!

BTW… The hot sauce was my first pregnancy craving... I legit did put that sh*t on everything!

Sweet Potato & Spinach Egg Bites

(PALEO, GF, DF)

TIME: 35 minutes

SERVES: 12 muffins

INGREDIENTS

1.5 tsp avocado oil

1 medium sweet potato (chopped into small cubes)

1 tbsp EVOO

6 cups baby spinach

8 eggs

1/4 cup water

1/2 tsp sea salt

1/2 tsp black pepper

1 tbsp hot sauce (optional)

DIRECTIONS

1) Preheat oven to 350 degrees F. Grease muffin pan lightly with avocado oil.

2) Steam sweet potato in a double boiler for 8-10 minutes, or until tender. Let cool slightly.

3) Meanwhile, heat EVOO in a large pan over medium heat. Saute the spinach until wilted and tender. Let cook slightly.

4) When spinach and sweet potatoes are cool enough to handle, divide evenly into the muffin cups.

5) In a mixing bowl, whisk eggs until well scrambled. Then, whisk in water, salt & pepper. If you’d like, you can add the hot sauce here as well to infuse the muffins. ONLY do this if every one eating them will enjoy (I prefer to add it later).

6) Pour the eggs into the muffin cups to cover the sweet potato and spinach.

7) Bake for 18-20 minutes or just until the egg is cooked through and no longer liquid on top.

8) Remove from oven, let cook and drizzle with all the hot sauce your heart desires! I recommend Frank’s - it’s shockingly clean!

COMMENT BELOW if you have any questions or thoughts about the recipe!

SHARE with someone whose looking to sneak a bit of extra veg into their lives!

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Kisses & kombucha,

Meg

P.S. DON’T FOREGET TO GRAB YOUR FREE GUIDE!