ISO food diary – Eggs and lentils

I thought I’d put together a little section on the food I’ve taken to eating during ISO. I thought it may be helpful to some and hopefully give you guys a few ideas on different foods to eat that are both nutritionally dense and tasty! Give any of these tasty recipes a try and send us through your photos and feedback!

Had some left over lentils and thought I’d cook up some eggs to have it with. Below is the recipe. Enjoy.

RECIPE: 

  • 2 x slices of seeded baguette (from breadclub – if you live in Kensington/North Melbourne you must go!)
  • 1 x cup of spinach
  • 2 x eggs 
  • 50ml of almond milk
  • Leftover shakshuka lentils from yesterday (1/3 cup of lentils, 1 cup of kale, 1/4 of a red capsicum and 150ml of mutti passata) 
  • 1 tsp of Greek yoghurt 
  • 1/4 tsp of tahini

I just reheated the lentil mix from yesterday, cooked up the scrambled eggs and put it on a cup of spinach. I had it with 2 slices of seeded sourdough and served it with greek yoghurt and tahini! YUM!

Macro nutrient breakdown

THAT’S A WRAP

We hope you find this recipe delicious and tasty. 

Thanks for reading, 
Hope you’re having a lovely day. 
Dr Jamey Pemmelaar (Osteopath)