Something simply satisfying is what I need right now. This week of CrossFit workouts has left me questioning what in the world was I thinking even showing up. But then, after some hectic running forgotten projects to school and dropping off Miah at preschool, I go home and enjoy some quiet while Dax naps. So, I cooked up something special just for me. It fits right in with my nutrition plan for this crazy CrossFit challenge I got myself into.
Come back tomorrow for the details on what my 8 week CrossFit challenge nutrition plan looks like!
My after-workout lunch included some dark green kale and sauteed mushrooms with orange, thyme, and parsley quinoa, and a poached egg on top. It may seem like it should have taken me a lot more effort and energy to prepare my fancy meal-for-one, but really it only took about 15 minutes. A tall glass of water to go with it and the frustrating morning at the gym is a distant memory…well until I see what tomorrow’s WOD will be.
Poached Egg on Orange Quinoa & Greens
1/2 cup quinoa, rinsed (any color will do)
1 cup water
Salt and pepper
2 sprigs fresh thyme or 1/2 tsp. dried thyme
3 sprigs fresh parsley or 1 tsp. dried parsley
Heat a medium saucepan. Toss in rinsed quinoa and allow to toast for just a few minutes. Add water, a generous amount of salt and pepper, and the thyme. Bring to a boil, then reduce heat, cover, and simmer for about 12 minutes or until the moisture is completely absorbed. Toss the parsley into the cooked quinoa. Toss with a fork.
1 tbsp. extra virgin olive oil
3-4 baby portebella mushrooms, sliced
1 green onion, chopped
handful chopped kale, stems removed
1 tbsp. orange juice (I cut an orange in 1/4 and used one for the juice and zest. Eat the rest of the orange while you’re cooking)
1/2 tsp. orange zest
Salt and pepper
Heat a small skillet with olive oil. When it’s hot add in the mushrooms and green onion. Sautee, moving them around with a spatula every few minutes for several minutes or until they are browned and softened. Throw in the kale and stir to coat with the olive oil. Salt and pepper to taste. Once the kale begins to wilt squeeze the orange juice over and sprinkle the orange zest over top.
Heat a small saucepan half-filled with water. Bring to a simmer. Crack an egg in a small bowl. Stir the simmering water to create a little whirlpool as you slip the egg into the water. It should immediately begin cooking. The spinning motion helps to keep the whites together with the yolk. Cook for anywhere from 1-3 minutes depending on how firm you like your yoke. I like mine to cook about 2 minutes.
Now Scoop out the greens onto a plate.
Top with a big spoonful of quinoa
Poached egg on top of that.
Drizzle some balsamic vinegar over everything and sprinkle with salt and pepper.