Here is what happens when health coach Lucie Lagarrigue and I meet for lunch …
Ingredients – For 2
Avocado -1 / Shallot – 1/2 / Grapes – to your taste / Baby Spinach – 1 pack / Fresh Garlic – 2 cloves / Baby Portobellos – 5 pieces / Pinenuts – a handfull / Turkey Bacon – 4 strips / Fresh Goat Cheese – to taste / Eggs – 2 / Herbes de Provence / Salt and Pepper / Olive Oil /
1/Boil the eggs. The cooking time is the time you need to do all those other steps. Easy.
2/ Cut the Garlic and the Shallots in tiny pieces. Throw in a large salad bowl.
3/ Cut the Mushrooms and the Avocado in slices. Reserve on the side. Those will go last.
4/ Fry the bacon in a pan and let it dry. Then cut in fine slices. Throw in.
5/ Clean the grapes and cut each piece in half. Throw in.
6/ Make little crumbs with the soft Goat Cheese.
7/ Grill some Pine Nuts in a large pan (no oil) and throw in.
8/ Finally throw the Mushrooms. Salt + Pepper and Olive oil.
9/ Dress the salad in a nice plate. Cute the Eggs in 4. Place Eggs and Avocados on top.
10/ EAT. WELL.
Pick organic veggies whenever possible
Always wash them. Even when it says “Pre washed”
Add some grilled chicken or shrimps for a heavier meal. We totally meant to but forgot 😉
Lucie mixed a spoon of Apple Cider Vivegar with the Olive Oil. It’s up to you.
Make sure you have a toothbrush close : Salad + Shallots and Garlic is a smelly combo ! But so yummy !
