This is a fabulous balance of protein, healthy fats & carbs. This simple gluten-free, dairy-free vegetarian dish, that should start your day on a good note.
I wasn’t a big egg eater until I saw a Naturopath in July 2015 who suggested I add more to my diet, due to being a lazy pescetarian (I love seafood, but don’t often bother to make it), now I aim for 2 organic eggs every second day.
I would love to hear how you enjoy eggs; or what your favourite breakfast is.
2 x organic eggs (I used Southern Highlands brand – from Wholefoods House in Woollahra) 1 cup kale
2 tablespoons parsley
1 teaspoon olive oil
1 avocado, sliced (If avocadoes are in short supply in your area, or out of season, replace with ricotta or feta)
2 slices preferred bread (I use Naturis organic buckwheat bread)
2 wedges lemon
Chilli flakes (optional)
1. Heat the stove to a high heat. Tip in olive oil then kale & parsley.
2. Stir constantly for 1 minute then crack in 2 eggs & put in 1 teaspoon nutritional yeast. Flip over after 1 minute, take out once cooked.
3. Serve with toast, sliced avocado & lemon wedges. Chilli optional
Here’s a tip, a can of coconut milk can look intimidating & in the past, I’ve avoiding opening one, thinking I won’t be able to finish the whole thing: freeze it into individual ice cubes (in my case, heart shaped).
Following my naturopath visit on Friday, I realised I did need to pump the nutritional value of my smoothies, but am not yet willing to put in a raw egg (although my brother swears by it).
1 x avocado
4 x coconut milk ice cubes
1 x banana
1 big handful of baby spinach
A sprinkle of Heilala vanilla powder
Top with organic strawberries & a sprinkle of chia seeds
Blend all ingredients placing baby spinach in blender first, then vanilla powder, then heavy ingredients on top.
If required, slowly add a bit of water to get your desired consistency. Mine was pretty thick