So if you are following me you already know that we have soup for lunch EVERY DAY. And by ‘every day’ I, of course, mean 98% of the time 😉 At the end of the day there is always an exception to each rule 🙂 Correct?
So to make it more fun and exciting I sometimes do make that exception. Or sometimes simply there is no soup left for me… Understandably I serve the soup to my kids first especially knowing that my 9-year old son always makes dissatisfaction noise when he sees soup on the table. 9 years later he still keeps doing that, isn’t that interesting? 😀 So I keep putting it in front of him daily 😀 All jokes aside I know that by serving soup to him and the rest of the family, they get most nutritious meal filled with vegetables including all needed minerals and so on. I make the broth for my soups in the slow cooker using bones and various vegetables (you can find my video about it on Facebook). The soups then taste absolutely divine and they are really healthy, great for digestion, especially anyone having the leaky gut syndrome or suffering from cellulite.
But enough about soups.
Today was the day that there was no soup left for me. So I put on my creative hat, opened the fridge and started improvising…
And what caught my eye today were:
Asparagus: The bright-green veggie is packed with good-for-you vitamins and minerals like vitamins A, C, E, K, and B6, as well as folate, iron, copper, calcium, protein, and fibre. Thanks to all these nutrients, asparagus offers some serious health perks.
Rocket salad: The nutrient-packed greens provide substantial amounts of vitamins A, K and C, folate, calcium, iron, potassium, magnesium and several beneficial phytochemicals. It is among the top 10 most nutrient-dense foods – it’s almost 30% more nutrient-dense than cabbage and nearly 50% more nutrient-dense than cauliflower.
Mozzarella cheese: Because it is made from milk, mozzarella cheese is a dairy product that provides important nutrients in a healthy diet. According to the World’s Healthiest Foods website, 1 ounce of mozzarella made with part skim milk contains 72 calories and 4.5 grams of fat. This serving also provides almost 7 grams of protein but less than 1 gram of sugar or carbohydrates.
Back to my lunch idea.
1 handful of rocket salad
5-8 leaves of fresh basil (divine combination with tomatoes and mozzarella)
50g. mozzarella cheese
olive oil for salad dressing
salt & pepper
coconut oil for cooking
- Beat eggs, milk, salt and pepper in medium bowl until blended.
- Heat coconut oil in 1 small pan and roast asparagus for approximately 1 minute mixing it from time to time.
- Place the rocket salad, cut tomatoes, few leaves of basil, put slices of mozzarella cheese and drizzle it with olive oil. Place asparagus on top when they are ready.
- In the meantime heat coconut oil in another large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds.
- Continue cooking – pulling, lifting and folding eggs – until they start to thicken and little of visible liquid egg remains. Do not stir constantly. Then remove from heat. Serve immediately.
- And – ENJOY!
Oh, one more thing… I actually don’t claim I make the healthiest stuff. I am self-taught, never counted calories and never will, never read labels. I know the main rules and I believe it is usually enough. Because I sincerely promote and believe that the main and only thing needed in life is BALANCE. Everything in moderation is simply perfect.
So don’t judge me. I share my experience and daily life, I hope you like it 😉
Lots of love,