Your Weekly Feed #12 back to health

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Gosh the school holidays feel like a distant memory now, is it the same for you?  I have to admit to letting things slide a bit on the old eating front lately so am trying a week of clean eating to get back on track.  Does the same thing happen to you on holidays?  I’ve got a real corn chip addiction going on at the moment that has got to stop!  Anyway did you see what got linked up last week on Your Weekly Feed?

We love having friends over for dinner, we often do it on Sundays for an early one with kids and sometimes I theme the meal so I loved that Shari from Good Food Week shared her step by step of how to create a Belgian Beer Cafe at home, moules, frites, beer and all!

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Still on a theme the Annoyed Thyroid’s “Keema Matar” Minced Lamb Curry made in the Thermomix looks winter warming and would be great with roti’s and rice for an Indian meal.

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My contribution this week isn’t themed but it is super quick, easy and “clean” and could be good for lunch or dinner, I’m trying to beat that corn chip addiction!  I’m not too sure if all the kiddies would like this so you may want to try Chicken, Sweet Potato & Carrot Patties out on them instead or Mince & Sweet Potato Croquettes both of which are good for lunch or dinner too.

So what is it I’m going on about?  Poached egg on Miso Veggies.  This is also a great way of using up any excess or crisper lurking veggies too.

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The quantities in the recipe are for one so you just increase for how ever many meals you need it to make.

Poached Egg & Miso Veggies

Ingredients

  • 1 Tbsp olive oil
  • 1 spring onion, finely chopped or 1/2 brown onion, finely chopped whatever you have
  • 1/2 zucchini, thinly sliced
  • 1 small carrot, peeled and thinly sliced
  • 1/4 red capsicum, thinly sliced
  • 2 - 3 mushrooms, thinly sliced
  • 1/2 C green beens, trimmed and halved
  • 1/2 C broccoli cut into florets
  • 1/2 C cauliflower cut into florets
  • 1 heaped tablespoon of miso paste or 1 sachet of miso
  • 2 Tbsp water

Instructions

  1. Boil the water for the egg
  2. Heat the oil in a large skillet, fry pan or wok and add all the veggies, stir
  3. Add the miso and water and stir through to coat the veggies and cook until the veggies start to soften
  4. Poach the egg to desired firmness
  5. Transfer the veggies to a bowl remove the poached egg with a slotted spoon then place it on top of the veggies
  6. Season to taste and enjoy
https://www.boiledeggsandsoldiers.com/2015/07/your-weekly-feed-12-back-to-health/

You really can use any veggies you like and if you want potato just start cooking that a minute or two before the other veggies.

Kim at The Land of Zonkt has another delicious meal cooked up so please pop over there to check it out.  If you are a blogger with a meal you can link up on either of our pages as they will show up on both.  If you are a reader looking for dinner ideas we hope you are finding this a useful resource.  Also we now have a dedicated Facebook page for YWF, just click here to follow and never but stuck for dinner ideas again!

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6 comments on “Your Weekly Feed #12 back to health

  1. Lauren @ Create Bake Make
    July 19, 2015 at 6:37 pm

    I’m always looking for ways to use up those veggies that are ALWAYS lurking in the bottom of our crisper – thanks!

    • Vicki
      July 19, 2015 at 9:10 pm

      My pleasure – a good Sunday night meal I think to use everything up!

  2. Kim @ Land of Zonkt
    July 20, 2015 at 11:43 am

    Oh hun, you had me at Miso! xx

    • Vicki
      July 20, 2015 at 8:37 pm

      I’m starting to use more miso – must be your influence!

  3. Ellen
    July 21, 2015 at 7:18 am

    Ok that’s dinner sorted for me tonight (hubby’s doing the 5:2 diet so not requiring of dinner – yay!) Those musi veggies look great and I’m a fan of anything with an egg on top. Thanks V!

    • Vicki
      July 21, 2015 at 11:58 am

      I love egg on top of anything too!

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