In true practical fashion, he then proceeded to live off roast chicken exclusively, picking apart each bird for several days before preparing a new one.
Some recipes change everything. This is one such recipe.
Originally of Gwyneth Paltrow ‘Goop’ origin, this quick, easy, hormone –balancing breakfast (lunch or dinner) was passed verbally to me by my dear friend and Beauticate founder, Sigourney Cantelo. I now have no idea how much it resembles the original (the measurements are very open to interpretation) and I give it to you with the sincere hope that you too will adapt it wildly to suite your own needs. Be warned: you may want to make this every day.
Breakfast with Gwyneth:
1 tsp coconut oil (coconut makes it good)
1-2 cloves crushed garlic
½ tsp chopped fresh chilli (a sprinkle of dried works well too)
1 cup roughly chopped kale
½ cup cooked quinoa (aldente works best)
1 tsp coconut oil
1-2 high-quality eggs
Seeds or toasted almonds
In a wok or pan, melt the coconut oil on a medium heat. Add the garlic and chilli, allowing them to infuse the oil for half a minute, being careful not to burn.
Add the kale to the pan, stir-frying until it reaches it greenest point (2-3 minutes).
Meanwhile, in a separate pan, fry your egg(s) in coconut oil, according to your preference.
Tip the cooked quinoa into the kale mix. Combine and heat the grain through completely before seasoning generously with salt.
Place The Egg on top of The Gwyneth and garnish with seeds or toasted almonds, a lemon wedge, herbs or extra chilli.
Kale not available? Spring greens or savoy cabbage work beautifully. No quinoa? Leftover brown rice or pearl barely work a treat, just make sure the grains are heated through. The egg? I’ve also been known to mix a combined egg into the mixture, creating a kind of Scrambled Gwyneth. Vegans can skip the egg or replace with tempeh.