Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

Low Disaccharide

This is a very quick and healthy alternative to fruit or eggs for breakfast, packed with goodness, and with the option of adding an egg.

Serves: 2

Prep time: 10 mins

Cooking time: 16 mins

Ingredients

  • 2 tbsp coconut oil
  • 200g mushrooms, sliced
  • 5 leaves kale, deveined and shredded
  • 2 handfuls baby spinach leaves, torn
  • 3 spring onions
  • 1 tbsp lemongrass, crushed
  • 1 tbsp garlic, crushed
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 tbsp dextrose powder
  • 1 400g can tomatoes, diced
  • 2 tbsp coconut yoghurt

Method

  • Pour coconut oil into frying pan, and heat to medium high.
  • Add lemongrass, garlic, salt and pepper and cook 1 minute.
  • Add mushrooms, and onions and stir while cooking for 10 minutes.
  • Mix in kale, spinach leaves, dextrose, and tomatoes and cook 5 minutes.
  • Stir coconut  yoghurt through, and serve with a poached egg on top. 

Notes

Serve this with a poached egg on top if desired, this will also add a good serve of protein to your breakfast.


Comments

One response to “MUSHROOM AND KALE BREAKFAST”

  1. Yum!, I’m going to be doing this one. Thanks.

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