If you want to safe-guard your health then it’s worth following recipes from credible cook books and you really can’t go past The CSIRO Low-Carb Diabetes Diet & Lifestyle Solution by Professor Grant Brinkworth and Dr Pennie Taylor.
For a healthy breakfast, try this recipe.
Poached Eggs With Veggies And Pesto Parmesan Yoghurt
Serves 4
- 3 zucchini, quartered lengthways
- 3 bunches asparagus, trimmed
- 4 x 55g eggs
- 40g toasted pumpkin seeds (pepitas)
- 2 x 35g multigrain bread slices, toasted and halved
- PESTO PARMESAN YOGHURT
- 60g parmesan, very finely grated
- 100g Greek-style yoghurt
- Finely grated zest and juice of 1 small lemon
- 1 tablespoon basil pesto
To make the pesto parmesan yoghurt, combine all the ingredients in a bowl. Season with freshly ground black pepper, then cover and chill until required.
Preheat a large chargrill pan over high heat. Add the zucchini and asparagus in two batches and cook, turning occasionally, for 5-7 minutes each or until just tender and golden. Arrange on a serving platter and spoon the pesto parmesan yoghurt alongside.
Meanwhile, poach the eggs (in two batches) in a large saucepan of gently simmering water for 1-2 minutes or until the egg whites are just set but the yolks are still runny. Carefully remove with a slotted spoon and drain on paper towel.
Place the poached eggs on top of the vegetables and pesto parmesan yoghurt, sprinkle with the pumpkin seeds and serve with the toast.
Extract from The CSIRO Low-Carb Diabetes Diet & Lifestyle Solution by Professor Grant Brinkworth and Dr Pennie Taylor. Macmillan Australia, RRP $36.99, Available 25th August. Photography by Rob Palmer
