This recipe has been created with breakfast in mind as a way to add more greens into your life. But this recipe is also really perfect for lunch or a quick five minute dinner.
It is awesome to see that there are so many more healthy options when you go out to a cafe for breakfast. No longer is the only option pancakes or bacon or eggs. Don’t get me wrong, I love both of these dishes too, but it is nice to have green choices as well.
And why is it anyway, that most of the time we reserve green options for lunch or dinner? We could all consider eating more greens for breakfast. The other day I went to a cafe and I had a curried pumpkin mash for breakfast, it was amazing! I will have to make a recipe for that one. Another option that I really enjoy is a green veggie bowl, which a lot of cafe’s seem to be offering now and this is the idea behind this recipe.
My plant base challenge update
To update you on my plant based life over the last week (as mentioned in previous posts, I have challenged myself to three weeks of plant based living). I went to a Family Law Conference in Noosa, it was very challenging to stay on point while I was away as the venue supplied fabulous food and the truth is more than anything that I find it hard to say no!
In all honesty, I didn’t stick to my plan one hundred percent and I learnt that if I want to stick to my plant based plan, that I should be more prepared by taking food along with me to make it easier. In saying that the hotel venue where the conference was, did have healthy choices for the attendees. I enjoyed chia pudding, fruit, coconut yogurt and veggie sticks and dips (but I also enjoyed some other non-plant based food!)
Like all of these things, it is a challenge (that is why it is called a challenge) to make these changes and being prepared is the key to success. I have now come back home to my routine and I am back on track in week three of being a veggie lover! It is much easier for me when I am in my own environment.
- 2 tablespoons olive oil
- 1 garlic clove, crushed
- ½ red onion, sliced
- 1 red capsicum, sliced
- 5 asparagus spares
- ½ teaspoon chilli powder
- 3 cups chopped kale, stalks removed
- 4 to 8 eggs, fried
- Salt and pepper to taste
- In a large pan or wok, heat the oil to medium.
- Add the garlic and red onion and sauté for a couple of minutes.
- Add the capsicum, asparagus and chilli powder, sauté stirring frequently for about 5 minutes. You want the veggies to be softened but still lovely and crunchy.
- Add the chopped kale leaves, stir to combine, and cook for an additional 3 minutes or until kale has wilted.
- Add salt and black pepper to taste.
- Serve your veggies with sunny side up fried eggs on top.
- Serve with a further sprinkle of sea salt and chilli.
TIP – You could add mushrooms, zucchini, pinenuts, halloumi, almond flakes or red cabbage, just to name a few ingredients to jazz it up even more.