Ingredients:
- 1 ripe avocado, sliced
- 2 eggs, cooked to your preference (poached, scrambled, or fried)
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- Handful of kale leaves
- 1 tablespoon olive oil
- Salt and pepper to taste
- Wild smoked salmon
- Lemon to taste
- Optional toppings: sliced almonds, pumpkin seeds, crumbled feta cheese
Instructions:
- Cook the quinoa or brown rice according to package instructions and set aside.
- In a cast iron pan, heat the olive oil over medium heat. Add the kale leaves and sauté until wilted. Season with salt and pepper to taste.
- In the same skillet, add the tomatoes cut side down, cook for a few minutes then add the eggs and cook the eggs to your preference.
- Assemble the breakfast bowl: Start with a base of cooked quinoa. Top with sliced avocado, cooked eggs,crisky kale, salmon and cherry tomatoes.
- Add optional toppings such as sliced almonds, pumpkin seeds, or crumbled feta cheese for extra flavor and texture.
- Serve and enjoy!
Why It’s Balanced:
The avocado, olive oil and salmon provide heart healthy monounsaturated fats, these help slow down the digestion of carbohydrates and prevent a blood sugar spike
The eggs, quinoa and salmon are an excellent source of high quality protein, which help to stabilise blood sugar through the morning as well as leaving us feeling fuller for longer
The cherry tomatoes and kale are a great source of fibre, vitamins, minerals and antioxidants