Friday 101112

Pine nuts are the edible seeds of pines (family Pinaceae, genus Pinus). About 20 species of pine produce seeds large enough to be worth harvesting; in other pines the seeds are also edible, but are too small to be of great value as a human food.^[1][2][3]

Nutrition WOD
Breakfast:
Scrambled Eggs w/ Mushroom and Pine Nuts
3-4 eggs
2 tsp of onion, finely chopped
2 tbsp of chives, finely chopped
1 cup of sliced mushrooms
1 tbsp of coconut oil or grass-fed butter
1 tbsp of pine nuts
salt and pepper (optional)

Place oil/butter and onions in pan on medium heat and fry for 3-4 minutes until lightly browned. Remove onions from pan.

Whisk eggs in a bowl then pour into the frying pan; cook while stirring constantly. When the eggs are almost cooked, add chives and continue cooking for a further 1 minute, or until eggs are cooked. Add salt and pepper to taste.

Remove from heat and stir in mushrooms before serving.

Lunch:
Tasty Chicken Salad
1-1.5 Chicken breast, boiled or steamed and shredded
2 cups of baby spinach leaves
1 large Roma tomato, diced
1 cup of cucumber, diced
2/3 cup mushrooms, diced
1/2 a red onion, finely diced
1/4 cup of black olives, cut in halves
3 tbsp of olive oil
4 tbsp of balsamic vinaigrette

Place all ingredients in a salad bowl and toss well. Serve.

Dinner:
Chicken, Spinach, and Asparagus Soup (serves 2)
2-3 chicken breast, shredded
4 chopped spring onions
4 cups of spinach
6 thick asparagus spears slice in half or 12 thin asparagus spears
Grass-fed butter
1.5 cups of coconut milk
Spices (choose your favorite spices or your favorite curry paste) - For example: cumin, cinnamon, Mexican chili powder, ground paprika, dried chili, garlic, ground coriander, lime, cardamom, salt and pepper.

In a saucepan on medium heat, fry the onions in a little butter until lightly browned. Add spices, asparagus and spinach and stir until spices are heated and mixed through the asparagus and spinach.

Add the coconut milk and chicken and simmer for 10-15 minutes. Serve.

Snack:
Coconut and Lime Custard (serves 2)
1/2 cup of coconut milk
1/4 cup of water
1/2 tbsp of honey
1/2 a lime, peel and finely grated
1 tbsp of lime juice
1/2 tsp of vanilla essence
2 eggs
1/8 of a cup of shredded coconut

Preheat oven to 325 degrees.

Place coconut milk, water, honey, grated lime and lime juice in a pan and simmer over medium heat for 1 minute.

In a bowl, beat eggs for a few minutes then slowly add to the hot coconut milk mixture, whisking constantly for a smooth consistency.

Divide the custard mixture into 2 individual serve ovenproof dishes and place these in a deep ovenproof pan. Pour boiling water into pan to come halfway up the sides of the dishes. Bake in the oven for 30-40 minutes or until custard is set.

Cool to room temperature then place custard in the fridge to cool for 6 hours or overnight.

Serve with shredded coconut sprinkled on top.