Welcome to my first food blog!
I hope you enjoy my recipes and following along. I will be sharing my recipes that I use on the regular for brain health and happiness. They tend to be gluten free and lactose free but def NOT Meat free. Sorry Vegan and Veggie friends.
I wanted to start with what is my staple meal of the day, Breakfast! Or Brunch, depending on what time I can actually get around to it.
We all know that breakfast is the most important meal of the day. So it would make sense then if one made sure that it was packed full of all of our most important nutrients for the day instead of saving all that goodness for dinner. That way you've got loads of long lasting and healthy energy to tackle whatever comes your way for that day.
The way that I try to build the majority of my breakfasts for optimum brain happiness and functioning throughout my day is have a minimum of 3 veggie servings, a protein and a healthy fat. As this salad was more of a Brunch than a Breakfast for me I doubled up on the healthy fats and protein and added a bit of extra veggies. I like adding a tiny bit of low lactose or lactose free cheese for flavor sometimes, thus the Manchego.
So without much more rambling I introduce to you Breakfast Salad No. 1. A salmon and poached egg salad with avocado and Manchego sprinkles.
1 1/2 Cup Leafy greens (including spinach)
5 cherry tomatoes
1 TBL Spoon of Olive Oil
1 Tbl Spoon of shredded Manchego (Spanish Sheep's cheese)
1 palm sized salmon fillet
1 free range egg
Blackening Spices to taste
1) Build the salad. Toss your leafy greens, add the cherry tomatoes and plate.
2) Slice the avocado and plate next to the salad.
3) Slice the strawberry as garnish and plate next to salad.
Tip: Place the plated salad in the refrigerator to keep crisp and chilled while working on the other food
4) Prepare the salmon filet with a light coating of blackening spices to taste.
5) Heat a cast iron skillet to medium and add tbl spoon of olive oil.
6)Start heating pot of water for poaching egg.
6) Add spiced salmon filet to heated skillet and cook for about 12 - 15 minutes or until done.
7) Place salmon in oven on warm to keep at temp while you poach your egg.
Tip: Add a little splash of white vinegar to your egg bath to help maintain the egg form while poaching.
8) With water at a gentle boil (do not place egg into a violent boil or it will not poach correctly) begin to stir the water clockwise and gently add the egg white and yolk, being careful not to break or separate upon entering the pot.
9) Gently stir the egg in the pot in the same clockwise direction as the water for apx. 2 minutes and remove with a slotted spoon. I like to balance mine over a bowl to allow any excess water t drip off before plating.
10) Remove your pre-made salad from the fridge and plate your salmon over the leafy greens, followed by the poached egg and lastly topped with a sprinkling of Manchego.
11) Eat and Enjoy!