Breakfast: I call this the Gear Up 2 (see original Gear Up breakfast here.)
Ingredients:
1 red pepper, sliced
1 sweet potato, grated
1/2 red onion, sliced
1 large handful baby spinach
1 poached egg
1/2 tablespoon olive oil
freshly ground black pepper
Put small pot of water on to boil.
Heat olive oil in a pan, add the red pepper, sweet potato and red onion and sauté. When they begin to soften after a few minutes, add the handful or so of spinach and continue to cook, stirring a few times to mix, until the spinach wilts.
Turn heat off and poach your egg. Simply boil a pot of water, add a splash of vinegar and drop the egg in. Allow it boil for about 3 minutes, remove with a slotted spoon and drain the excess water.
Plate the veg and top with your poached egg.
Roasting brings out the sweetness of the pepper and dilutes the tangy flavour. After you roast them, store them in a bowl with the natural oils that seep out - then you won't need to add excess oils when using in pastas, sandwiches, antipasto, etc... They also keep well for a few days covered in the fridge.
Roast peppers can be used in a huge variety of dishes. For our lunch today, we're going to throw them on top half a bagel and cream cheese. Add a twist of black pepper and you have a delicious lunch.
Tomorrow: Snack, Dinner and Dessert, too!
*Phytonutrients are plant chemicals that are not essential for keeping you alive, like vitamins and minerals are, but can help prevent disease and aid in the proper functioning of your body.