recipes Green Breakfast Bowl SERVES: 1 PREP + COOK TIME: 35 MINUTES NUTRITION COUNT PER SERVE: 28.9g protein, 78.4g
2 extra large organic eggs (59g) 2 tablespoons mint leaves, chopped finely 2 tablespoons flat-leaf parsley leaves, chopped finely 2 stalks of green curly kale, de-stemmed 2 tablespoons coconut oil 2 cloves garlic, minced 1 teaspoon salt and pepper, to taste 1 teaspoon chilli flakes (optional) 2 tablespoons lemon juice, freshly squeezed (optional) ½ cup (100g) cooked quinoa, as per packet instructions, using vegetable broth instead of water 75g Swiss brown mushrooms, sliced ½ medium avocado (125g) 1 tablespoon sauerkraut ¼ cup coriander leaves 1 teaspoon white sesame seeds 1 tablespoon chopped almonds Soft boil the eggs. Peel and roll in half of the parsley and mint leaves and set aside. Thoroughly rinse the kale leaves in cold water and tear into chunks.
Green Breakfast Bowl
Apple Strawberry Macadamia Crumble SERVES: 2 PREP + COOK TIME: 40 MINUTES NUTRITION COUNT PER SERVE: 8.8g protein, 40.2g fat, 19.9g saturated fat, 21.6g carbohydrate, 6.1g fibre
Heat the coconut oil in a large pan over a medium heat. Add the garlic and stir. Throw in the kale and use tongs to move it around the pan. Sprinkle in half of the salt, pepper, chilli flakes and lemon juice and continue cooking until slightly wilted but still crisp, about 1-2 minutes. Remove kale from heat and place in serving bowl. Sauté mushrooms and add half the remaining salt, pepper, chilli flakes and lemon. Place in bowl next to kale. Place quinoa next to mushrooms in serving bowl. Press the avocado into the remaining chopped parsley and mint. Place in bowl next to quinoa. Finally, place the sauerkraut in the middle of the bowl. Place eggs on top of kale and top with coriander. Season with remaining salt, pepper, chilli flakes, lemon and sesame seeds, almonds and serve.
Filling 3 medium apples (450g) (any variety) 1 teaspoon cinnamon 250g strawberries Crumble 1 cup (120g) almond meal ½ cup (45g) oats ¼ cup (35g) macadamias, chopped ¼ cup (50g) pumpkin seed kernels (pepitas) 1 tablespoon chia seeds ½ cup (125ml) coconut oil or organic butter 2 tablespoons maple syrup or honey 2 teaspoons vanilla extract fresh fruit to serve Preheat oven to 160°C. Cut apples into thin wedges, keeping the skin on. Place into a large steamer basket over a pot of simmering water, sprinkle the cinnamon over the top and cover. Simmer for approximately 10 minutes or until apples are tender. Slice strawberries into quarters. Place steamed apple and strawberries into 3cm deep, 18 x 24cm (base measurement) baking dish and spread the fruit across the base surface. Make the crumble. Mix all of the dry ingredients in a bowl. Melt the coconut oil or butter and pour over dry ingredients. Add liquid sweetener (honey or maple syrup) and vanilla extract. Stir well. The crumble mix should form a ball when squeezed in your hand. If it doesn’t, add some more coconut oil or butter. Spread crumble over the fruit in the baking dish, covering completely. Bake for 12-15 minutes, or until the crumble is golden. Top with fresh fruit. Serve with natural Greek yoghurt or vanilla labne (a Middle Eastern yoghurt cheese).
Apple Strawberry Macadamia Crumble
Published on Jul 6, 2015
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