Enhances Gut Health with a Protein-Rich Morning Meal
In the latest recipe book by renowned chef Hugh Fearnley-Whittingstall, "How to Eat 30 Plants a Week," a standout dish is the "Green eggs with halloumi and herbs" that offers a delightful twist to a classic breakfast favourite. This high-protein recipe, which serves 4, is an enjoyable and easy-to-prepare meal that adds more plants to your weekly diet without compromising on taste.
The recipe includes a variety of ingredients such as halloumi, spring onions, kale or spinach, frozen peas, eggs, butter (optional), herbs, dukka seed and spice mix (optional), and optional swaps like cavolo nero, spring greens, chard, broccoli florets, or bacon. The method involves sautéing the halloumi and greens, scrambling the eggs, and combining the ingredients before serving.
Cavolo nero, oregano, mint, and mixed seeds can be used as optional ingredients to further enhance the flavour profile of the dish. The combination of rich eggs, salty halloumi, and green vegetables creates a harmonious blend that is sure to please any palate.
Professor Tim Spector, author of research on the topic, provides the introduction to the book, which encourages eating 30 different plants a week for a healthy diet due to the diverse range of dietary fiber it provides to gut bacteria. This recommendation aligns with the Current Dietary Guidelines for Americans, which advise consuming 2.5 cups of vegetables and 2 cups of fruit per day. However, most people fall short of this target.
To help increase the variety of plants in your daily diet, experts recommend incorporating a wide range of plant protein sources, focusing on whole, minimally processed plant foods, using plant-based foods to replace animal products gradually, diversifying the plant-based foods eaten each day, and considering fortified foods or supplements for specific plant compounds.
By adopting these strategies, you can expand the variety of plant foods in your diet in a nutritious, balanced way that supports protein needs and reduces chronic disease risk—all consistent with the 2020-2025 Dietary Guidelines for Americans and current nutrition science.
The "Green eggs with halloumi and herbs" recipe is a perfect example of how to veg-up classic egg dishes while maintaining flavour and nutrition. Pair it with green pesto, spicy kraut, or kimchi on wholemeal toast for an even more satisfying meal. Embrace this recipe and others like it to boost your plant intake and reap the benefits of a diverse and nutritious diet.
- The nutrition science emphasizes the need for consuming a variety of plants to support a healthy lifestyle, as Professor Tim Spector suggests in his research, aiming for at least 30 different plants a week.
- In the realm of health-and-wellness and food-and-drink, the "Green eggs with halloumi and herbs" recipe offers a plant-forward twist to a classic breakfast, enriching it with diverse nutrients while maintaining its appeal.
- To fortify your diet with a mix of plant-based nutrients, consider incorporating several plant protein sources, opting for whole foods over processed ones, gradually replacing animal products with plant-based alternatives, and diversifying your daily plant intake, with recipes like "Green eggs with halloumi and herbs" contributing to your varied and balanced nutrition.
