Brunch Bowl

January 15, 2018

This is one of my "go-to" meals and I call it the "Brunch Bowl." Not just for brunch though, as this meal is tasty anytime of day. I spice this dish up with a wasabi dressing... look out for the punch! I keep the dressing on the side so I can dip the veggies and decide how much wasabi my nasal passages can deal with in each bite ;)

Very easy to make as the vegetable steaming just takes a few minutes. Quick prep involves cutting up a few veggies and tossing them into the steamer. I poached two eggs for this recipe but any preferred protein source will do. Sometimes I have some poached chicken leftover in the refrigerator and I will use those pieces instead to top off my bowl versus eggs. Your choice!

Eggs are considered to be a very well balanced food in that the yolk contains all the good fats, B vitamins and choline for brain health, and the egg white is a complete protein.

Mushrooms are one of the best natural sources of niacin which is essential for energy production, brain function, and the skin.


A great midday meal for me on non-exercise days. Full of fiber and nutrient dense.     
 

Prep time is 5 minutes, cooking time is 10 minutes.
Makes 1 large bowl

Here's how to do it:

Ingredients
- 2 large eggs
- 1/4 wedge, Red Cabbage, medium size
- 2 cups, Baby Spinach 
- 4 White Mushrooms
- 1/4 Wedge Avocado
- 4-6 Broccoli Flowerets
- 6 slices, Baby Cucumbers

- 2 Cherry Tomatoes

 

Ingredients - dressing
- 1 tablespoon, olive oil 
- 1 tablespoon, Romano cheese, finely shredded
- 1 teaspoon, Wasabi powder (I use Eden brand)



Instructions
​Bring 1 cup water to a boil in medium saucepan. Insert steamer.

 

Bring water to boil in small saucepan, crack open eggs into boiling water. Reduce heat to low and poach eggs for about 10 minutes.

Cut 1/4 wedge from a medium sized head of red cabbage. Cut white mushrooms in half. Break off 4-6 broccoli flowerets from head. Toss cabbage, broccoli and mushrooms into steamer. Add about 2 cups of baby spinach on top of veggies already in steamer. Cover and turn off stove but leave pan on the burner as the vegetables will continue to cook gently.

Cut baby cucumber, cherry tomato slices and wedge of avocado.

To make the dressing, simply add wasabi powder to small amount of hot water and let sit. Add Romano cheese and high quality olive oil into wasabi mixture. Add more or less water depending on desired consistency. 

Remove vegetables from steamer into large bowl. Add the poached eggs and then garnish with the cucumber, cherry tomatoes and avocado. 

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

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