The Nude Nutritionist

Energy-boosting green smoothie

Prep time: 5 minutes

Serves 1

1 cup (45 g) baby spinach leaves

1 cup (250 ml) milk

1 tablespoon 100% nut butter

1 frozen banana

1 fresh medjool date, pitted

½ cup ice cubes

METHOD

Combine all of the ingredients in a blender and blitz for 30 seconds or until it has a creamy texture.

TIPS

Use the milk that makes you feel good, whether that’s full-fat or low-fat dairy or nut milks to make it dairy free or vegan.

• Be sure to peel and slice your banana before freezing so you don’t break your blender.

• If your machine can’t chop ice, simply add a few cubes before you drink it.

Easy like a Sunday morning eggs

Prep time: 5 minutes

Cooking time: 20 minutes

Serves 4

1 tablespoon extra virgin olive oil

1 small brown onion, finely chopped

2 400g tins chopped tomatoes

1 tablespoon tomato paste

3 garlic cloves, crushed

2 teaspoons ground cumin

½ teaspoon dried chilli flakes

½ teaspoon salt

4 free-range eggs

4 slices grainy sourdough bread

2 tablespoons chopped parsley, to serve

METHOD

Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes or until soft.

Add the tomatoes, tomato paste, garlic, cumin, chilli flakes and salt. Add a little water if it becomes too thick. Cook for 10 minutes.

Make little wells in the tomato mixture and break the eggs into the wells. Cover the pan with a lid and simmer for 5 minutes until the egg whites are cooked but the yolks are still soft.

Meanwhile, toast the bread.

To serve, scatter the parsley over the top and scoop the eggs and tomato mixture out of the pan onto the toast.

TIPS

If you love this recipe but don’t have time on weekdays, you can make lots of the tomato sauce (up to the second step) and store the mixture in the fridge or freezer. Then simply heat it in the frying pan in the morning and add the eggs. This is a great breakfast if you like to go camping.

• If you love mushrooms, add a cup of chopped mushrooms with the tomatoes. Like it hot? Add an extra ½ teaspoon of chilli flakes for a delicious warm heat.

• Use gluten-free toast if you want to make it gluten free.

Images and recipes from The Nude Nutritionist by Lyndi Cohen, Murdoch Books, RRP $35.00 Photography: Cath Muscat, Leah Stanistreet & Luca Prodigo.