1 cup

Organic Fat Free Yogurt +  

1/2 cup

Acai frozen Puree

FEATURED RECIPE

BLEND-UP BREAKFAST BOWL

  • carolina0923

Spinach Salad with Poached Egg

Updated: Oct 5, 2017


Everyone who knows me knows how much I love Salads.

The green, fresh, nutritious meal that can be customizable as much as you want.


Here is a recipe for a fulfilling Poached Egg Salad, filled with a crunchy yet creamy texture, perfect for a delicious and balanced lunch (or, dinner!).



Proprieties

  • Fulfilling

  • High Protein intake thanks to: - Bresaola ( typical Italian cold cut very low in fat and rich in proteins) Click here for more of Bresaola Nutrition facts. - Egg ( about 6 g of high quality protein for a large egg - 50 g)

  • Good source of Healthy Fats thanks to the Avocado.

  • Excellent source of Vitamins ( A - E - D - B12 - K ) !!!!

  • Good source of Calcium, Zinc, Iron & Selenium

  • Nice source of Folate (crucial for pregnant women)



Ingredients


  • Fresh Organic spinach leaves (as much as you want)

  • 1/2 Avo

  • Few cherry tomatoes

  • Spinach & Kale whole grain chips

  • 3 Slice of Bresaola

  • 1 large Organic Fresh Egg

  • Dressing: just Sea Salt, Olive Oil, and Balsamic Vinaigrette.

  • Half a slice of Protein Bread



Make it happen...


First of all: Vegetable chopping. Start washing your vegetables.

Slice your tomatoes in nice round pieces & dice your half avocado.

Get a large bowl can easily contain your salad and mix the spinach and the chopped vegetable all together.

Drizzle with a little bit of olive oil and salt. Toss gently to combine.

Than mince a few Spinach & Kale chips on top of the salad.

Now, It's time for the poached egg: seems hard to make it but it's not.

You can use a non-stick Poached Egg pan to make it easier as I did this time (you can see the perfectly round shape of my egg) or do it in the old way ( I'm used to choose this way just because I prefer a non regular egg shape).

If you pic the first method: just fill the egg-poaching pan with 1/2 inch water, set over medium heat and bring to a simmer. Lightly oil the cup you want to use and warm it in the pan. Crack an egg into it, cover the pan and cook for about 2 - 4 minutes; depending if you like it more liquid or well done.

If you pic the second one: heat 2/3 inches of water in a deep skillet pan. Add one one teaspoon of salt and a little bit of white vinegar (about 2 tsp, if you don't have it, don't use it. It doesn't change anything.) and bring to light simmer. Than crack 1 very fresh large egg into a small bowl.

Use the handle of a spoon to gently stir the water in one direction until it's all smoothly spinning around and then slip the egg into the water. Cook it until the white is completely set 2-5 min. )


Gently lift the egg from the water and put it on a the slice of protein bread, after drain it a little.


Put the bread + Egg on the top of your salad.

Place your bresaola in a side of your bowl.


Add sea salt, pepper, olive oil and balsamic vinaigrette if you like.

Unsalted & Roasted kennel seeds to garnish.




Enjoy!

The MindFOOD Guide © 2017 by Carolina Rosini.

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