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Recipes
Rainbow breakfast bowl
When I only had 1 egg left in the pantry ( a nightmare I know!!) I decided to use some of my wild caught smoked salmon from Terra Madre for the rest of my protein….I just knew that 1 egg wasn’t going to keep me satisfied for 5 hours until lunch. Don’t get overwhelmed by the long list of ingredients – it’s super simple to make! You can even just stick to 2-3 vegetables if you want to.
- Coconut oil for spraying
- 1 tsp ground cinnamon for sprinkling
- 1/4 head cauliflower, cut into small florets
- 3 large brussel sprouts or 6 small, cut in half
- 1/2 zucchini, cut into 1 cm rounds
- 2 yellow summer squash, cut into quarters
- 1/4 eggplant, cut into 1cm rounds
- 1/2 head of broccoli
- store bought cabbage slaw
- 1 fresh organic egg
- 1/2 an avocado
- 1/4 lemon, juiced
- 50g Royal Line Wild Caught Smoked Salmon
- Fermented vegetables to serve
- Salt and pepper to serve
- Preheat the oven to 200c and line a baking tray. Spread all the vegetables (except the broccoli and slaw) onto the tray and spray with coconut oil and sprinkle with cinnamon. Bake for 20-25 minutes.
- Meanwhile, bring 1-2L of water to a boil in a sauce pan and add 1/4-1/2 a cup of white vinegar.
- When there is 10 minutes to go for the vegetables, add the broccoli to the tray and continue to cook.
- Once the water is bubbling, crack the egg into the water (don’t swirl the water or anything). Cook for 2 minutes for medium sized eggs and 2.5 minutes for larger eggs. use a slotted spoon to remove
- Add spinach to your bowl and top with the vegetables. Serve with 1/2 an avocado, the poached eggs, the smoked salmon, lemon juice and fermented vegetables and season well with salt and pepper
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