During the COVID-19 lockdown I spent a lot of time training in my kitchen, giving new meaning to the term #kitchenfitness. Well today I'm putting a new spin on it. We all know (hopefully) that training is just a small piece of the fitness/health puzzle. A much bigger part has to do with the way we feed ourselves. Over the years of training for all kind of different events and athletic endeavors, I've settled on a style of eating that is protein-centered and plant-forward.
So here is the first healthy recipe in what I hope will be a source of food inspiration and fuel motivation.
The first thing you should know is that I LOVE EGGS. They are a nutrient powerhouse, containing highly bioavailable protein, healthy fats, and a solid dose of dietary choline, selenium, folate and Vitamins D & B2. They are incredible versatile when it comes to recipes.
The classic Shakshuka is one of my favorites. Creamy, savory, spicy. Yum.
This variation focuses on adding some extra fiber and vitamins to help support your active lifestyle.
Ingredients
1 tbsp. coconut oil
1 large onion, chopped
2 garlic cloves, crushed
10.5 oz. (300g) mushrooms, sliced
1 lbs. (450g) spinach leaves
4 eggs
handful of chopped parsley
Serve with 1 whole wheat pita for added fuel
Heat the coconut oil in a large pan over medium heat. Add the onion and garlic, cooking for 2-3 minutes until soft, stirring occasionally.
Add the mushrooms and cook for another 3-4 minutes. Season with salt and black pepper to taste.
Add the spinach in batches, covering the pan with a lid to let it wilt. Repeat until all the spinach is added. Stir well and taste for seasoning.
Create four wells in the spinach mixture and break an egg into each well. Cover with a lid and cook for 5-6 minutes until the egg whites are set.
Garnish with chopped parsley and serve immediately.
Nutrition (not including pita)
Calories: 338 Kcal
Protein: 24g
Carbs: 20g
Fat: 18g
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