Prepped Pesto, Kale + Egg Bowl
I’m no meal prepper and you’ll never find me with fully prepped containers of meals in the fridge. Reason being that I like to choose my food for what feels good in the moment. That said, I am absolutely an “element prepper” meaning I regularly have homemade sauces and pestos and prepped veggies in the fridge. This means I can throw together a healthy and more importantly tasty bowl in a matter of minutes, without having to stress or even think about it.
I feel like a broken record saying this as I say it all the time but the absolute biggest factor in being able to avoid junk food with ease (as in naturally you don’t want it, not just fighting willpower) is to make food that actually tastes good. Even the healthiest and most dedicated people on the planet don’t want to eat bland or boring food. It’s a natural human thing to want to eat tasty food, it’s a pleasurable experience, not a means to an end.
So in this recipe I use three separate prepped ingredients; the hemp seed pesto, the boiled eggs and the kale (yes I prep the kale). Kale is a polarising vegetable, and I get it, raw kale i, tough, chewy and not pleasant, but kale prepared correctly on the other hand is moist, hearty and delicious and soaks up flavour like nobody’s business. The other thing about kale is that it is one of the few green leafy veggies that actually gets better once in the fridge overnight, as apposed to spinach and rocket and lettuce which once dressed need to be eaten promptly or they’ll end up soggy and drab messes in the fridge. If you have to prepare food for work, kale is a great one to prep the night before.
Prepped Pesto, Kale + Egg Bowl
I’m no meal prepper but I am absolutely an “element prepper” meaning I regularly have homemade sauces and pestos and prepped veggies in the fridge. This means I can throw together a healthy and more importantly tasty bowl in a matter of minutes, without having to stress or even think about it.
- 1 bunch kale, stems removed, leaves torn or chopped
- 1 tbsp apple cider vinegar OR ½ lemon, juiced
- 1 tbsp olive oil OR hemp seed oil
- 2 eggs
- ¼ teaspoon salt
- Place all ingredients in a bowl and toss to combine.
- Using your hands or tongs, massage the kale to break down the fibres. Leave to sit for 5–10 minutes before giving it another quick massage. Serve or store in the fridge.
- For the eggs
- To eat right away: my fave is 7 minutes! I plunge the eggs in boiling water and let them cook for 7 minutes. Then I drain the pot and fill with cold water to stop the cooking process. Then I simply peel and eat.
- To prep for later: I’ll cook for 8 minutes then drain the pot and fill with cold water to stop the cooking process. Peel and store in the fridge. Tip: I like to store mine peeled, this seems to avoid the gross egg smell you get when you peel them later… especially if you’re in the office.
- For the pesto
- Get the recipe here.
- To assemble your healthy meal simply place the greens in a bowl, top with boiled eggs (I personally like to have three eggs), top with a generous dollop of hemp seed pesto and add whatever extras you have on hand like cherry tomatoes, avocado and hemp seeds as pictured.
- If you haven’t already recognised this formula, it’s the exact one I teach in my eBook MADE. First we start with greens, then more veg, then protein then fun stuff which in this bowl is the hemp seed pesto (yes I consider this fun).