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Protein rich stove top baked eggs with lentil bolognese

This was too ridiculously tasty not to share and do not knock it till you try it! HANDS DOWN one of the best #wfh lunches I’ve made recently and so satiating because I’ve charged it with protein from both eggs and lentils AND you’ll tick around 3-4 serves of your daily veg intake IN ONE with this dish mmmmmm hmmmmm 💪🏻 Make it! The recipe for my lentil bolognese is on a previous reel for you and on the blog.

2 cups baby spinach
Olive oil
1.5 cups lentil bolognese
2 free range eggs
2-3 tbsp grated mozzarella
Grated Parmesan
Black pepper and punch dried oregano to serve

Give pan a drizzle or spray with olive oil and heat on medium. Add spinach and bolognese, toss and cook 2-3 minutes to heat through. Make 2 small wells in the pan for the eggs and crack eggs in, sprinkle Katy mozzarella. Cover and cook 5-6 minutes. Once cooked give a good grind black pepper, pinch dried oregano and grate Parmesan on top.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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