Warrior Blog

  Smoked Salmon Feta and Asparagus Omelet What you need: 4 oz. (125g) asparagus 1 tsp. coconut oil 3 large eggs 5 tbsp. (70ml) milk, plant or dairy 2 oz. (60g) smoked salmon, cut into pieces ¼ cup (30g) feta cheese (or brie, camembert), cubed 4-5 cherry tomatoes, halved dill, to serve What you need to do: Wash the asparagus, break off the hard ends the discard (they will break themselves in the right place). Cut the softer stalks diagonally to about 1/2 cm pieces.  Boil in lightly salted water for about 2 minutes, then strain and set aside. In a bowl, whisk eggs with the milk, salt and pepper. Add asparagus, salmon and cubed cheese, mix everything well. Heat the oven to 350F (180C). Heat the oil in a pan (diameter of approx. 24 cm) over medium heat, and pour in the egg mixture, rearrange the toppings if necessary. Top with the halved cherry tomatoes (cut end up). Cover the pan with a lid and cook until the mass is set for about 5 minutes. Then place in the oven (without cover)...

Egg & Turkey Stuffed Peppers  WHAT YOU NEED 4 eggs 4 egg whites 2 tbsp. almond milk 1 tsp. coconut oil 1 small onion, chopped  1 lb (450g) lean ground  turkey 2 tsp. oregano 1 tsp. cumin 2 cups (60g) spinach,  chopped 4 red medium bell  peppers 1⁄2 cup (50g) cheese  (dairy or plant-based)  parsley, chopped to  serve  WHAT YOU NEED TO DO Heat oven to 400F (200C). Beat the eggs, egg whites and milk, then set aside. Heat the coconut oil in a pan over medium heat. Add the onion and cook for 3 mins until softened and browned. Add in the turkey, oregano and cumin, season with salt and pepper. Cook until meat is cooked through, about 5 mins. Then add the spinach, and mix until it wilts about 2 mins. Increase the heat and add in the eggs. Pull the eggs across the skillet with a spatula. Repeat for about 3 mins u...

 Omelet Wraps WHAT YOU NEED 7 oz. (200g) cottage cheese 4 handfuls watercress 1 lemon, peel only 6 eggs 1⁄4 cup (60ml) soy milk • 1 tsp. mixed herbs 4 tsp. coconut oil 3.5 oz. (100g) smoked  salmon, chopped WHAT YOU NEED TO DO Place the cottage cheese, watercress and lemon peel in a high bowl and puree with the hand blender (or food processor) until smooth paste forms . Beat the eggs with the milk and herbs in a separate bowl. Heat 1 tsp. of oil in the medium size frying pan and fry 1/4 of the egg over medium heat for 2 minutes until the egg solidifies, then turn around. Bake the other side for 1⁄2 minute. Remove the omelet from the pan and set aside. Fry the other omelets with the rest of the oil. To serve, spread the cottage cheese paste over the omelets and top with smoked salmon. Roll up the omelet as a wrap and cut in half. Love it? Downl...

 Spanish Zucchini Tortilla What you need: 1 tbsp. olive oil 1 small potato, peeled, chopped 1 small onion, chopped 1⁄2 small zucchini, thinly sliced 6 eggs  What you need to do: Heat oil in a non-stick pan and sear the potato and onion over medium-high heat, for about 4 minutes. Next, add the zucchini and sauté for another 4 minutes. In a bowl, whisk eggs and season with salt and pepper. Transfer the vegetables from the pan into the bowl and mix well. Using the same pan, add the egg mixture on low heat and make sure everything is evenly distributed. After about 3 minutes, run a spatula through the outer edges of the tortilla to make sure it does not stick to the pan. After 8-10 minutes, flip the tortilla (this might take more or less, depending on heat, size and pan), using a plate over the pan. Slide the uncooked part back into the pan. After another 5-6 minutes, the t...

It's time for another Warrior Recipe - we're going with a main dish today! Try this one out this weekend to rediscover the Sweet Potato! Don't mind the photo... I overdid the parsley (which is supposed to be cilantro... but what are you going to do after there's no cilantro at two grocery stores?) - it's all about being flexible and dancing in the kitchen! PDF version available here ! Enjoy Warriors!