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You are here: Home / Recipes (all gluten & grain free) / Leigh’s 15 min breakfast

Leigh’s 15 min breakfast

February 23, 2017 by whatannabelcooks 2 Comments

My gorgeous husband is the better breakfast cook in our house. He’s been cooking this easy 15 min breakfast a bit lately so he offered to write a ‘guest post’ for the website and show people how quick and easy it really can be. Can you set aside time for a 15 min breakfast?  Enjoy! Annabel x

How to make a 15 min breakfast

Have you every tried to eat 5-9 ‘serves’ of vegetables a day? A serve is 75g , which is a cup of leafy vegs or ½ cup of dense veges.
Imagine chomping though 7 cups of Kale. I’ve never seen Kale vomit, (well close too it when I challenged Alex to eat a plate of salad) but I can imagine it would be pretty green!

Being now well indoctrinated into Annabel’s über healthy lifestyle, I find I hanker for a good vege salad at least once a day. Now Annabel was making me these terrific frozen banana smoothie bowls for breakfast, but they are kind of high in natural sugars: something we are trying to reduce. So recently I’ve started experimenting with fried vege/salad egg mash. To prove to you this can be done in ‘I’m in a rush’ amount of time, I timed the process from opening the fridge door to eating.
Btw. There was no cheaty cheaty, by looking what I had first and making a plan, this was literally, open the fridge and go for, unplanned man style.

15 min breakfast

This is our vege/salad drawer. Yes, it has skanky bits at the back. I pull out random stuff. I chop a small handful of cauliflower, a big handful of kale, half a small red onion, a little parsnippy thing (editor’s note: radish!). I use Annabel’s fancy shredding grater to shred some pumpkin. There’s also some spinach leaves and sprouts in there.

15 min breakfast

Vegetables can be a bit bitter, so throw in decent pinch of sea salt and toss it around. After this ‘way below Leigh’s standard’ photo was taken, I also grate in some purple cabbage.


Into a non stick frying pan – I throw everything except the spinach into a non stick frying pan on high with some macadamia oil (we buy it in 20l drums which last about a year) and some BBQ amino sauce. While that starts cooking, I clean up the veges back into the fridge.
Normally, I would add cherry tomatoes cut in half, as this dish really needs the acidity from the tomatoes, but we didn’t have any, so I added some balsamic vinegar instead.

Turn the heat down, or the Aminos will burn and become bitter and crack in four eggs. Mmmmm..Fry away for a couple of minutes and artistically flip it over in the pan for another 30 seconds. Finish of however you like you eggs done.


I’ve topped this with Annabel’s latest invention: fake parmesan! If you want to be naughty, squeeze with some Kewpie (Japanese Mayonaise).
May not look pretty, but its quick, tastes great, and will keep you going till lunch!

If you like it, share it!

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Filed Under: 30 Day Wellness Challenge, Breakfasts, Dairy Free, Paleo Recipes, Recipes (all gluten & grain free)

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Comments

  1. Anna Vella says

    February 24, 2017 at 6:11 am

    Love it. Quick delicious healthy looks great.

    Reply
  2. Kim says

    March 8, 2017 at 5:20 pm

    Oh wow this looks great. And very nutritious Leigh.
    I will have to give this a go.
    Thank you

    Reply

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