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RECIPES
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Every cell in your growing baby’s body is made from protein,
therefore it makes sense that you need to regularly consume
protein to fuel this growth. Eggs are a nutrient powerhouse
containing many vitamins and minerals as well as that essential
quality protein. With the addition of black beans, vegetables and
cheese this makes the perfect balanced pregnancy meal that
can be enjoyed anytime of day.
Baked Eggs (serves 2)
•
1 tbsp. coconut oil
•
1 onion finely diced
•
1 - 2 cloves of garlic
minced
•
1 sweet red pepper diced
•
50g mushrooms chopped
•
2 tsp. balsamic vinegar
•
400g tin of chopped
tomatoes
•
100ml water
•
1 fresh red or green chili
(optional )
•
200g black beans
(optional )
•
200g kale, washed with
thick stalks removed
•
1/4 ball mozzarella cheese,
torn into pieces
•
4 organic free range eggs
•
2 tsp. chili flakes (more of
less depending on how
spicy you like it )
•
Salt and pepper to taste
•
1 avocado (optional)
1.
Heat the coconut oil in a large shallow pan
on a medium to high heat.
2.
Fry your onions in the coconut oil for a couple
of minutes before adding the garlic, red
pepper and mushrooms then fry for a couple
minutes longer.
3
.
Add the chopped tomatoes,balsamic vinegar ,
water, the optional ingredients and chilli flakes.
Season with salt and pepper then simmer on
a low heat for 10 minutes to let the sauce
thicken up.
4.
Add the kale and mozzarella then cover to let
the cheese melt and the kale wilt for around
5 minutes.
5.
Push the mixture around to make 4 spaces
for the eggs before gently cracking the eggs
in, season with salt and pepper and leave to
cook until the eggs are cooked to your liking
(around 6 minutes with the lid off or 4 with the
lid on, to ensure they aren’t runny) .
6.
Serve with a side of mashed avocado
(optional ) .