Since I’ve started Herbalife, I’ve tried to make sure I eat two snacks per day. Generally they tend to be boiled eggs or mozzarella cheese sticks, but on gloomy afternoons like this one I try to experiment more. This recipe takes approximately 15 minutes.

Ingredients:

1 tbsp coconut oil

1 cup baby kale

1 tomato (ugly heirloom tomatoes work especially well)

2 cloves garlic

1 egg

pinch of salt

apple cider vinegar (optional)

Directions

1. Grab a sauté pan. Add coconut oil and two smashed garlic cloves. Heat at a medium high heat.
2. Once heated, add baby kale. Sprinkle with salt to taste.
3. Let baby kale cook to a dark green. While kale is cooking, slice tomato into even slices. Remove cooked kale from the stove and add tomatoes. Reduce heat to medium.
4. Cook tomatoes for about one minute per side. This is going to depend most on your preference, I like my tomatoes to still be a little crisp, but soft enough to where the skin will easily peel.
5. Remove tomatoes from pan. Arrange on top of kale. At this point, depending on how messy your pan is, you might wish to deglaze it with vinegar. Because of my gluten-issues, I use apple cider vinegar for this process.
6. Crack egg into pan. Cook as desired.
7. Place cooked egg on top of bowl.

 

Now, I eat this as a snack on rainy deals, but it can easily be turned into a meal by adding rice to the bottom. Crumbled goat cheese can also provide a fun twist to the dish.

 

Enjoy!