| Servings | Prep |
Cook |
| 4 | 15 Min | 15 Min |
A healthy dinner recipe by Nutritionist Casey-Lee Lyons from www.livelovenourish.com.au
Recipe features in her 6 week Nourish From The Inside Out, Online Program, using the amazing Neoflam Retro range
Recipe is free from gluten, dairy and sugar
Ingredients
| 1 tbsp coconut oil |
| 4 large organic eggs, whisked |
| 1 tbsp garlic infused olive oil |
| 1 large carrot, finely diced |
| 1 red capsicum, diced |
| 1 long red chilli, chopped |
| 1/2 cup chopped gluten free bacon (optional) |
| 3 cups cooked quinoa |
| 3 spring onions (green part only), chopped |
| 2 tbsp tamari (wheat free soy sauce) |
| 1/2 tsp sesame oil |
| Fresh coriander to serve |
- In a deep frying pan heat coconut oil. Pour in eggs and tilt pan to cover base. Cook through.
Remove from pan and transfer to a chopping board. Roll up into an egg crepe and slice into small
pieces. Set aside. - Heat olive oil in pan and add carrot, capsicum and chilli, sauté over low heat until softened. Add
optional bacon and stir to cook through. - Add quinoa and combine well.
- Stir through spring onions, tamari, sesame oil and egg. Adjust seasoning.
- Serve topped with fresh coriander.
Recipe Tips:
You can add additional protein such as cooked chicken or prawns.
About the Casey-Lee:
Passionate about inspiring others to live a healthy and happy life, naturopath and nutritionist
Casey-Lee Lyons shares her healthy recipes in a refreshing and simple way.
Her easy-to-understand nutrition and lifestyle advice has helped many people improve their health
and vitality and to live their healthiest and best life.
To download her free recipe e-book or to browse through hundreds of delicious recipes visit
www.livelovenourish.com.au or follow Live Love Nourish on social media:
