Recipe of the Week with Marisa Falconi
I live solo, cook solo, and even work solo, and my lifestyle is now considered the norm in most cities world-wide.
Women are no longer having to wait for a husband to go out and do the things we love, and we can make the most of the “in between” stage of relationships by creating the life we desire on our own. How wonderful is that?
As a sort of celebration of independence, I moved from Canada to Australia and created a life where I work from the beach and do what I want. I love it and can’t imagine living any other way. The one hiccup? Cooking for one can be a pain.
Cooking for One
I’m a nutritionist and health is important to me, but it has taken me ages to get into my own healthy routine because cooking for one is so tedious! Especially if, like me, you think cooking in general is a chore. Since I’m not tied to the desk of a 9-5 office job and I have no roommates, kids, or partner to schedule my day around, a cooking routine is easily forgotten and I’m often opting for take-away.
I don’t love slaving over a stove. I’ve got an oven but I can’t say I’ve ever used it. I like take-away coffees and yummy breakfast rolls from the cafes on the Gold Coast strip, but this year I promised myself I’d practice more of what I preach and get my healthy on by cooking more at home. Enter the Brekkie Bowl for One.
Women on the Go
This light and savoury breakfast bowl is perfect for women on the go who value health and wellbeing but don’t want to waste their day futzing around the kitchen.
You’ll notice I’ve included a "mystery green" ingredient. Now's your chance to explore a green you've never tried before. I bought a lemony variety of spinach I'd never heard of which inspired me to encourage you to do the same. You can try something you've never heard of too and expand your palate. Mustard greens are spicy. Dandelion greens are bitter. Lettuces can be buttery or sweet. Go for something new!
The Brekkie Bowl For One
6 leaves of kale, chopped
6 leaves of mystery green, chopped
2 handfuls mushrooms - any variety, sliced
1 leak, chopped
1 green onion, chopped
1 or 2 eggs, poached
1 handful cherry tomatoes, halved
1 small or medium cucumber, chopped
1-2 tbsp coconut oil
1 small handful broccoli sprouts
1 tsp garlic salt
Sea salt to taste
1 tbsp olive oil
1/2 lemon, juice of
In a saucepan, poach an egg or two
In another pan, sauté leaks in coconut oil on medium heat
Add mushrooms, garlic powder, and sea salt and sauté until tender
Add kale and tomato, sauté until tender, and remove from heat
In a bowl, add chopped cucumbers, kale, and mystery green
Add sautéed veggies on top
Add poached egg and top with broccoli sprouts and green onion
I like to let the flavours of the sauté season my dish but you can add olive oil and lemon juice for more flavour.
Serve and enjoy!
Recipe by nutritionist and blogger Marisa Falconi