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by Lauren Crisp National Squast Player and Strength Coach Height: 169 cm Weight: 61 cm Total Kcal: 250-300 Ingredients
3 eggs 1 tablespoon of coconut oil 1 tea spoon of grated ginger - great natural anti-inflamatory 1 tea spoon of turmeric - strong anti-oxidant 2 teaspoons curry powder 2 pinches sea salt 2 green onions, chopped finely 2 tablespoons golden raisins 4 handfuls of mixed baby lettuce or spinach 2 slices of your favorite whole-wheat or sprouted bread Method Heat the coconut oil in a pan, add the chopped onions in. Beat the eggs in a bowl and add the salt, turmeric, curry powder and raisins. Pour the mixture into the hot pan and mix it until scrambled. Cook until the egg is a nice yellow colour. Toast the bread. Serve eggs on the bread and use the lettuce or spinacheas a side dish. Breakfast by Clair-Louise from the Yoga Tree Yoga Teacher Height: 151 cm Weight: 46.5 kg Total Kcal: 634 Ingredients
2 slices rye brown bread, toasted 1 avocado wedge of lemon 2 slices of smoked salmon 2 eggs, room temperature 2 teaspoons white vinegar 1 teaspoon salt salt pepper and paprika Method 1. Fill a medium saucepan with water until about half full. Add vinegar and salt and bring to the boil. 2. While waiting for water to boil smash avocado. Peel avocado and place into a bowl along with a squeeze of lemon, paprika some salt and pepper. Smash with a fork to desired texture. 3. Spoon avocado mixture onto the toasted bread and lay slices of smoked salmon on top. 4. When water has come to a boil, reduce heat and bring water to a simmer. Place one egg onto a saucer. With a spoon stir the water to produce a whirlpool and gently slide in egg from saucer. Cook for 2-3 minutes for a semi-soft yolk. Gently remove egg with a slotted spoon and place carefully on to top of salmon. Repeat the process with the second egg. 5. To serve, sprinkle with paprika by Tiziano Gasparro Powerlifter & Nutritionist Height: 172 cm Weight: 82 kg Total Kcal: 1,023 Ingredients
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