Author Notes: I have been trying to get back into running. I was never a runner but in college, after putting on a few pounds, I decided to start running (more like jogging) as part of my exercise routine. Now I enjoy running on cool early mornings. I have been running outside more since I moved to California, it is much better than running on a treadmill. Today I ran 6.5 miles with a 10.32 average. I was beat after the run but felt so great burning 545 calories! I wanted to make a nutritious lunch so after brainstorming ideas while running, I came up with this recipe. —themessimake.com
Serves: 1
Ingredients
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1
egg – poached
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2
cups chopped spinach
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1/2
cup shredded carrots
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2
tablespoons chopped yellow onion
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1/4
cup canned chickpeas
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1
tablespoon Extra Virgin Olive Oil
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1
tablespoon water
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1/2
teaspoon lemon juice
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1/4
teaspoon Sea Salt or to taste
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1/8
teaspoon Black Pepper or to taste
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pinches Cayenne Pepper or to taste
Directions
- Heat oil and sauté onions for 1-2 minutes.
- Add carrots, spinach, chickpeas and 1 tbsp water, cover and cook for 2-3 minutes and turn off the heat.
- Add salt, black pepper and lemon juice.
- Serve the poached egg over warm salad and croutons. Sprinkle salt and Cayenne pepper on the egg.
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