@emthenutritionist: what I eat in a day as a nutritionist With the weather getting colder, I love a good warming breakfast, so I made my air fryer baked harissa eggs with cherry tomatoes. It is so simple: throw the tomatoes, harissa, and garlic together, roast them whilst you make a coffee or matcha, then crush the tomatoes to form a sauce and crack in the eggs. Bake until the eggs are cooked to your liking, and serve with toasted pita bread. For lunch, I wanted to use the gorgeous figs I picked up, as they are so delicious and in-season right now. I made some rosemary garlic croutons using sourdough, crisped up some parma ham and pickled the red onion slightly in the mixing bowl with balsamic and honey. Toss in the lettuce, figs, croutons, ham, goat’s cheese and cucumber. My husband said this takes salad of the year for him. For dinner, I craved a big bowl of comforting pasta, so I made a creamy chicken and broccoli pasta. Saute onion, leeks, garlic, add basil stems for the best flavour, chop broccoli, and topping it with stock and a dollop of cream cheese. Lots of black pepper and parmesan, too; this turned out so delicious we had it again for dinner the next day. Well-fed and ready for bed. #wieiad #whatieatinaday

Emily English

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Region: GB

Sunday 29 September 2024 20:36:39 GMT