I recently hosted an event together with a dear friend and colleague of mine themed ‘a good start’. The primary purpose was to increase the awareness of having healthy and well balanced morning rituals – seen from all perspectives both bodily, nutritious and holistic.
I did an hour of morning nutrition lecturing, and while preparing the class I did a lot of thinking about my own morning preferences and rituals. First of all I am a morning person. Big time. I always run or work out in the morning. I often wake before my alarm sets off and I am almost always eager to get out of bed and start the day, plus I’m super hungry. In fact one of the last things I think about before I fall asleep is what I wanna have for breakfast, and it is most often something with fruit, yoghurt, muesli, pancakes etc. meaning that I prefer my breakfast sweet and fresh.
Eggs are one of the things I like to include in my breakfast whether it is a boiled egg on the side of some toast or a banana omelette with fruit. But this time I actually wanted to create a savory morning meal with greens, fibers and no sugar – just to be able to switch, try new things and maybe open up to new rituals and preferences.
To be honest I have had this meal for dinner quite some times. I must admit that it is the time of day where I prefer to have a savory and filling meal. But Jonas prefer a savory breakfast and he has been very pleased with the combination of eggs, something creamy and leafy greens. It is a super easy recipe that requires few cheap ingredients and only one pan to cook the whole thing. It is also a very light meal with only about 350 kcal pr portion, which allows you to splurge with an Italian ice cream after dinner or in the afternoon. And I do believe it is handy to calculate with an ice cream or two when we have a whole lot of heat and traveling going on.
And speaking of traveling we are currently located in Shanghai airport waiting to board a connection flight to Kuala Lumpur. It is always fun to sit and watch a foreign culture and pick up on all the details that differ people from one another. And we just had a lovely lunch ‘bibimbap’ at a Korean restaurant – even though we are not in Korea there is a huge difference beyween a Nordic bibimbap and an Asian one, and I can for sure say I just had the best Bibimbap of my life…
One last thing … Happy Birthday Dad!!
Creamy spinach with fried eggs
900 g whole leaved spinach – equals two frozen bags
1 cup cooking cream (8%) or soy cream
1/2 cup spelt/barley pearls (100 g)
6-8 spring onions
2 oz of grated parmesan (50 g)
Zest and juice from one organic lemon
A pinch of ground nutmeg
1,5 tsp salt
Preheat your oven to 400 °F /200 °F.
Cook your grains according to the package. Make sure your spinach is thawed. If not steam it in a pot for about 10 min. When the spinach is thawed squeeze it free of excess water.
Rinse the onions and chop them. Heat a ovenproof skillet and add a tsp of oil. Saut © onions and cooked, drained grains for a few minutes. Add spinach, lemon, cream, cheese, nutmeg, salt and pepper, give it stir and season to taste. Let it cook for a few more minutes, If it gets to dry add a bit of water or additional cream.
When it is done crack all of the eggs out on the surface, keep the yolks intact. Place it in the oven for about 10 minutes until the egg whites are firm and the yolk still soft.
Serve with some toasted wholegrain bread or as it is.