Working on a Sunday is never really fun, I mean, who wants to rush around on Sunday? I wasn’t starting work until 9:30am but I usually like to leave myself about an hour to get there. I’d been up for awhile drinking tea, messing around, when I realised it was close to 8am and I had to start getting my lunch ready. With about half an hour up my sleeve, I knew I’d easily have time to make a black quinoa salad, thanks to my beloved Thermomix.
It only takes 18 minutes…plenty of time! While I was chopping up the veggies I wanted to add to the salad, I was inspired to make myself a hot breakfast – after all, I had heaps of time, right? I mean, with Thermie taking care of lunch I had all this time to fry up some stuff….right?
Oh dear. Talk about multi-tasking! Even with my lunch veggies ready to add to the quinoa in the last 4-6 minutes, I was really pushing it. But I did it, and it was super wholesome and very tasty even though I inhaled it!
Somehow I managed – within 45 minutes – to prepare a quinoa salad, an apple & coconut chia dessert cup, do ¾ of the washing up, cook and eat the following super nutritious (and filling) hot brekky before leaving for work:
Pop about 1 tablespoon of coconut oil in a frying pan over a medium heat, then chop up 8-10 mushrooms and ¼ capsicum. Throw them straight in the pan then de-stem and roughly chop up 3 kale leaves. Stir the mushroom & capsicum Hash then grab 2 eggs, ½ avocado and prep your toast by sitting it in the toaster so it’s read to go (I use gluten free bread).
Add the kale to the Hash and stir until it has wilted (a couple of minutes, tops). Start the toaster then serve up the Hash, returning the pan to the stovetop, adding a little more coconut oil and breaking the eggs into the pan. Spread the avocado over your toast (on the plate with the Hash) then with the spatula, roughly scrape the frying eggs from the pan base, tearing and smashing them up as you tip them on top of the Hash. Season and get stuck into this messy but highly nutritious and satisfying breakfast.