FUEL & FITNESS 1 | Page 43

warm green breakfast bowl

INGREDIENTS

1 / 2 cup quinoa 1 table spoon coconut oil 1 clove garlic ( diced ) 1 table spoon almonds ( roughly chopped ) 1 hand full kale ( leafs removed for the stalk and torn into bit size pieces ) 1 small hand full baby spinach 3 slices of halloumi sliced into desired shape and thickness 1 egg 1 / 3 lemon 1 / 2 ripe avocado

SERVES 1 COOKING TIME : 20 mins

SUBSTITUTES :

Halloumi can replaced with 1x Grilled Chicken Breast OR Fried Tempeh

INSTRUCTION : In a medium pot , place the quinoa and cover with water . Cook the quinoa till it ' s al

dente ( to bite ) approximately 10-15mins . Drain and set aside .

In a separate pot place the eggs in water till just covered . bring to the boil and set the timer for 3 minutes . Remove from the water and run under a cool tap , peel and set the eggs aside .

You will need two frying pans on the go at once . Place some coconut oil in both pans in one frying pan , add the garlic , allow the garlic and almonds , cook till the almonds start to get a light colour ., add the cooked quinoa and some salt . Place the kale and spinach in and sauté in the pan till just soft , you want it to just start to pop in green colour . remove from the heat and arrange on your plate . I like to make a mountain on the plate or place in a nice white open bowl .

In your other pan , place your halloumi in and turn once it become golden and soft , add your peeled egg to this also . Turn also as the colour goes golden . I cook it twice because I love the crispy texture , but the middle of the egg is still soft egg . You could also poach or fry the egg , its up to you .

Arrange your bowl , green mix on the bottom egg and halloumi , I serve mine with a wedge of lemon and avocado on the side .

Credits to : Sarah Glover