Saturday 6 June 2015

Moringa Salmon Omelette - Organic & Pure Protein Breakfast

   I've noticed lately that I'm having a few too many protein shakes. I've been trying to cut down on carbs so I've been turning toward protein a little more often instead and, when it comes down to it, shakes are an easier source than meat since you don't need to cook them. The shakes themselves aren't unhealthy, but having too many of them can't be good, especially when I'm replacing real food with them so often, and when meat and fish contain other nutritional benefits besides protein and you simply can't go without, the disadvantages start to out-weigh the pros. Supplements are meant to accompany, after all, not replace.
   So I decided I would try to find other sources of protein that were easy to make and just as delicious, if a different kind of delicious, and, most importantly, whole. I want to lose weight the healthy way, after all, and I've certainly no shortage of enthusiasm for exercise (you probably noticed). Food, however, is where I fall short.

   Omelettes are, of course, the easiest place to start. A 2-egg omelette made in a non-stick pan offers 165 calories and 11g of protein, and 30g of smoked salmon offers about 30 calories and 5g of protein and is a great source of omega-3. An added dose of 10g of moringa to the egg mixture adds 2g more protein and a whole range of additional vitamins and minerals and knocks the omelette out at about 225 calories, 18g protein, 2g carbohydrate.
   Go for local and organic produce for the added feel-good boost of supporting local farmers and sustainable fishing - eggs from farms, salmon from fisheries and ethically sourced moringa (can't exactly get that from your local veggie growers). Aduna is the most ethical company for moringa and baobab that I've found to date.

2 medium free-range eggs
30g organic smoked salmon
10g organic moringa (I used Aduna)
Optional: coconut oil

1. Mix 1 egg with 10g moringa powder in a bowl
2. Mix the second egg on its own
3. Cut your smoked salmon into chunks
4. Heat a non-stick pan (or use a little coconut oil)
5. Pour the two egg mixtures into the pan together
6. Add the salmon pieces and heat over medium heat for about 2 minutes.
7. Flip and heat for another 2 minutes then serve.

Yes, I really did just tell you how to make an omelette.


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