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
Ingredients
-
1
egg - poached
-
2 cups
chopped spinach
-
1/2 cup
shredded carrots
-
2 tablespoons
chopped yellow onion
-
1/4 cup
canned chickpeas
-
1 tablespoon
Extra Virgin Olive Oil
-
1 tablespoon
water
-
1/2 teaspoon
lemon juice
-
1/4 teaspoon
Sea Salt or to taste
-
1/8 teaspoon
Black Pepper or to taste
-
Pinch
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.
See what other Food52ers are saying.