LEMON PESTO RICE, KALE, BACON, EGGS, FETA, AVOCADO & WATERMELON RADISH

LEMON PESTO RICE, KALE, BACON, EGGS, FETA, AVOCADO & WATERMELON RADISH

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For 2 servings:

INGREDIENTS:

  • 1 c brown rice

  • 2 tbsp Lemon Pesto

  • 1 bunch of Dino kale

  • 4 pieces of bacon

  • 4 tbsp feta cheese

  • 1 avocado

  • 1/2 watermelon radish

  • 1 tbsp fresh dill

  • 2 tbsp rice vinegar

  • 1 tbsp olive oil

  • 1/2 tsp black sesame seeds

  • 1/2 tsp red pepper flakes

  • salt & pepper

  1. Cook rice according to directions- set aside

  2. Meanwhile, heat skillet to high heat. Add bacon and cook for 5 mins flipping a few times to ensure even cooking and crisping to both sides. Once cooked, place onto a paper towel to absorb access grease.

  3. Wash and chop Dino kale into 1/2 inch slices.

  4. Heat sauté pan to high heat and drizzle 1/3 tbsp olive oil. Place sliced kale, a pinch of red pepper flakes and salt into the pan and allow to cook for 3-4 mins, stir often until tender - set aside.

  5. Fill pot with water and 2 tbsp rice vinegar, bring to a boil. Once boiling crake one egg at a time into the water, make sure the eggs do not touch. Allow to cook for 4 mins (for runny yoke, 5 for semi-running, 6 for hard).

  6. Once cooked to desired consistency, take the eggs out of the water and place them onto a paper towel to absorb access water.

  7. Make Lemon Pesto- recipe below.

  8. Mix together 2 tbsp Lemon Pesto with brown rice- set aside.

  9. Slice watermelon radish into thin slices and avocado into slices.

  10. Time to assemble the bowls! Use two large bowls: equally divide the Lemon Pesto rice, sautéed kale, bacon, feta cheese, avocado and watermelon radish. Garnish the bowls with fresh dill, sesame seeds, red pepper flakes, salt and pepper.

INGREDIENTS FOR LEMON PESTO:

  • 2 c fresh basil leaves

  • 1/2 c olive oil

  • 1/2 c fresh parmesan cheese

  • 2 garlic cloves, minced

  • 2 tbsp pine nuts

  • 1 tbsp lemon juice

  • 1/2 tsp lemon zest

  • 1/2 tsp salt

  • 1/2 tsp pepper

  1. In a food processor place basil leaves and garlic; mince.

  2. Slowly drizzle in olive oil until ingredients begin to blend together.

  3. Take off lid and pour in pine nuts and lemon zest; pulse together.

  4. Continue drizzling olive oil to better combine ingredients.

  5. Take off lid and add fresh parmesan cheese to mixture; stir until well combined.

  6. Taste and season accordingly with salt, pepper and lemon juice; add more olive oil if desired.

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