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WINE&DINE
198
June15
Most of us have our go-to recipes, be it for a mid-week lunch, a dinner party pleaser or a sumptuous
cake that Nigella Lawson would be proud of. In case you’re stuck in a food rut, however, here are
some of our readers’ fail-safe recipes from around the world to add your repertoire.
BON APPÉTIT!
“When it comes to food, my husband
and I have two entirely different
agendas! As a health coach and figure
competitor, I focus on fresh, whole
ingredients and track my macros
carefully – palatability is secondary. My
husband is a total foodie and amazing
cook, so taste is paramount to him! This
protein-packed, super-easy breakfast
dish meets both of our criteria”
INGREDIENTS:
•
8 egg whites and 1 egg yolk, scrambled
• ½ teaspoon flax oil
• 4 tablespoons of fresh salsa (see
below)
• Freshly ground pepper
• 4 tablespoons cooked quinoa
• 4 butter lettuce cups
DIRECTIONS:
1. Cook eggs in flax oil with pepper over
medium to low heat.
2. Place in butter lettuce cups with quinoa
and top with fresh salsa to serve
FRESH SALSA (3 CUPS):
“We reuse this salsa throughout the
week as a dip and a topping for chicken
and fish.”
Mix two cups of fresh tomatoes
(cubed with seeds removed) with half
a chopped red onion, half a cup of
chopped coriander, a quarter of a cup
of chopped jalapeños, the juice of half a
lime, two cloves of minced garlic, plus sea
salt and freshly ground pepper to taste.
Let stand for 30 minutes before serving.
THE GREAT RECIPE SWAP
AIMEE BARNES, NEW YORK, AND
RYAN PESTANO, SINGAPORE
BREAKFAST
BREAKFAST
LETTUCE TACOS
(SERVES 1-2)