Breakfast Wods getting ready for the oven.
Making “words” in a muffin today.


I make these breakfast “wods” at least once a week. The original recipe came form the winter of 2014 when I thought I had candida. I got hurt and went to a free clinic and was giant antibiotics for a staph infection. It turns out I actually had strep so they of course wanted to start me on another full course of antibiotics. About a month later I had itchy ears and a bit of thrush on my tongue. I tried everything from drinking apple cider vinegar to making a tea tree oil mouth wash. I was also craving sweet food so I got to searching the web on how to make something sweet that might actually help kill the potential candida overgrowth.

The recipe I found (insert here….?) was heavy in coconut oil, cinnamon and xylitol, all of which are known to help kill candida. They were also delicious and I continued to consume them even months after I was sure the candida was gone. They became my pre workout snack.

Thats when I decided I could bulk them up a bit.

So the motivation behind these are: candida killing, blood sugar stabilizing, thyroid assisting, and time saving. So here we go:

1C. Brazil Nuts – Because they have selenium which is great for the thyroid.

1/2C. Pumpkin Seeds – High in zinc which is great for the immune system.

3T. Cinnamon – Candida killing and stabilizes blood sugar.

2T. Chia Seeds – High in fiber and help us stay hydrated.

2T. Ground Flax – High in fiber and can help us excreta excess hormones.

2T. Maca Powder – Hormone balancing.

2T. Ashwagandha Powder – Adaptogenic proporties.

2T. Shatavari Powder – Female tonic.

2T. Collagen – Protein

1/2t. Baking Soda

1/2t. Baking Powder

1 Pinch. Sea Salt

1C. Coconut Oil – Candida killing good fat.

5 Eggs


Heat oven to 350.

Prep a muffin pan with liners.

Pull out your handy dandy food processor and add the brazil nut and pumpkin seeds.

*Do not add the powders, you will end up inhaling them.

Then add all of your dry ingredients and mix well.

Melt the coconut oil and whisk the eggs. Mix the two together but be careful to not cook the eggs.

Mix the wet ingredients into the dry and combine. This is where I usually need to use some judgement. The chia and flax seeds will absorb some of the moisture. If the mixture seems too dry and crumbly try adding more coconut oil or even a splash of coconut or almost milk. You can add a tablespoon at a time until you see a consistency you can trust. I like them to be a little runny so I know they wont crumble when I go to eat them.

Now go ahead and cook them for about 30 minutes or until you smell that wonderful cinnamon.

Please note: The maca in these can make them a bit stimulating so I personally don’t eat them in the evening. If you are an evening snacker you can always leave the maca out.

Breakfast “Wods”

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