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Every challenge is an opportunity to learn and grow.

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Breakfast, Lunch OR Dinner!!!

Becoming gluten and lactose free has led me to explore a wide variety of exciting new food combinations and options. I’ll be sharing plenty with you in the weeks and months to come!

Last night in particular I was looking into a bare fridge and cupboards wondering what on earth to make for dinner. I wasn’t going to fall back on ordering in or making the next easiest thing, pasta, as I have always tried to limit my starches late at night and focus on more veg and protein based meals.

So the pasta idea got me thinking. I had 3 eggs in the fridge, some mixed greens and a jar of organic pasta sauce, what could I possibly create with that? Deliciousness that’s what!!!

Marinara Poached Eggs

Ingredients:

2 eggs
1/2 jar organic marinara sauce (or any of your favourite tomato based pasta sauces, dairy free)
1 small onion (diced)
1 clove garlic (minced or put through the garlic press)
1/4 – 1/2 red chili pepper (thinly sliced) optional
1/2 cup sliced mushrooms
1 cup mixed greens
1/2 lemon (juice)
1 tbsp extra virgin olive oil
1 tsp coconut oil (for cooking)

Directions:

Heat the coconut oil in a medium-high pan and gently saute the onions, garlic, chili and mushrooms. Once the onions are transparent and soft pour in your marinara sauce and bring to a simmer. Allow to simmer for 2 mins before cracking the eggs directly into the sauce (you can dig a tiny well with the shell as you gently release the egg). Cook the egg in the simmering sauce (feel free to spoon warm sauce over the eggs as well) for approx 5-7 minutes until the white is cooked fully and the yolk has warmed.

Dress the salad greens with the olive oil and lemon juice and serve the poached eggs with some sauce either on top or to the side of the salad.

This is such a pleasant tasting dish and totally full of antioxidants from the jarred tomatoes (processing tomatoes releases more antioxidants), fiber in your greens and protein from your egg! Don’t get too anxious about eating the yolk either, it’s actually the part that contains the vitamins and minerals in the egg and can be consumed in moderation.

Give it a try and discover that gluten free doesn’t mean flavour free!!!

Always living with passion,

Sammie