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There’s no better way to start the day — whether you are vegetarian or not — than with this healthy low-carb full English. It's a great breakfast, brunch, dinner, or even lunchbox option.
Roasted red peppers, salty fried halloumi with sautéed mushrooms and kale. Topped with the best and easiest low-carb tomato Marinara sauce you’ll try. Naturally sweet and packed full of heart healthy deep green peppery olive oil and fresh basil.
Just one serving is packed with healthy fats, vitamins and minerals, especially electrolytes which are often deficient in modern diets. It's easy to double or triple the batch and have healthy breakfast sorted for a few of days.
Even die hard carnivores will love this one!
Hands-on Overall
Nutritional values (per serving)
Net carbs9.7 grams
Protein15.9 grams
Fat60.7 grams
Calories662 kcal
Calories from carbs 6%, protein 10%, fat 84%
Total carbs18.9 gramsFiber9.2 gramsSugars5.4 gramsSaturated fat24.2 gramsSodium963 mg(42% RDA)Magnesium107 mg(27% RDA)Potassium792 mg(40% EMR)
Ingredients (makes 1 servings)
Smashed avocado:
- 1/2 small avocado (75 g/ 2.7 oz)
- 1 tsp fresh lime juice
- 1 tsp extra virgin olive oil
- pinch of sea salt and black pepper, to taste
- 1/8 tsp chile flakes
Instructions
- Preheat the oven to 180 °C/ 355 °F (fan assisted) or 200 °C/ 400 °F (conventional). Place the peppers on a baking tray and drizzle with olive oil and a pinch of salt. Roast in the oven for 25 minutes until soft.
- Place the seeds on another baking tray and roast in the oven for 4 minutes until golden. Remove from the oven and allow to cool.
Note: You can make a large batch of the roasted seeds and keep at room temperature for up to 2 weeks, ready to be used for topping or snacking.
- Heat the butter on a medium heat in a non-stick pan, add the mushrooms and cook for 2 minutes. Add the kale and cook for a further 2 minutes. Season with a pinch of salt to taste.
- Fry the halloumi in 1 tsp of ghee or olive oil over a medium-low heat for about 2 minutes per side, or until golden.
- Once the peppers are cooked, allow to cool slightly. Remove the stalks and scoop out the seeds.
- Smash the avocado with a fork and mix with the olive oil, salt, pepper, lime and chile flakes.
- Place the kale and mushrooms in your bowl, along with the seeds, peppers, halloumi and top with smashed avocado, marinara sauce and fresh basil.
8 Best served fresh. The cooked vegetables can be stored in a sealed jar in the fridge for up to 3 days and served warm or cold. Halloumi should always be reheated before serving.
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Peppers, sweet, baby, all types |
| 3.2 g | 0.7 g | 0.1 g | 19 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 4.5 g | 40 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pumpkin seeds (pepitas) |
| 0.1 g | 0.8 g | 1.3 g | 15 kcal |
| Sunflower seeds |
| 0.3 g | 0.6 g | 1.5 g | 17 kcal |
| Seeds, flaxseed |
| 0.1 g | 0.6 g | 1.4 g | 18 kcal |
| Ghee |
| 0 g | 0 g | 15 g | 136 kcal |
| Kale, curly, fresh |
| 1.4 g | 0.7 g | 0.2 g | 11 kcal |
| Shiitake mushrooms, raw |
| 1.1 g | 0.6 g | 0.1 g | 9 kcal |
| Halloumi (Cypriot cheese) |
| 1 g | 10 g | 13.5 g | 165 kcal |
| Ghee |
| 0 g | 0 g | 5 g | 45 kcal |
| Marinara sauce |
| 0.7 g | 0.2 g | 2.4 g | 25 kcal |
| Avocado, fresh |
| 1.4 g | 1.5 g | 11 g | 120 kcal |
| Lime juice, fresh |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 4.5 g | 40 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Peppers, chile (chili), flaked and dried, spices |
| 0.2 g | 0.1 g | 0.1 g | 2 kcal |
| Basil, fresh |
| 0 g | 0.1 g | 0 g | 0 kcal |
| Total per serving |
| 9.7 g | 15.9 g | 60.7 g | 662 kcal |
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