Eat for exercise, Baked eggs with roasted vegetables

Delicious, healthy and quick to make

When you exercise,  you should not be thinking of trying to starve yourself in a bid to lose weight. This achieves nothing. Instead, eat to support your body so that all the exercise can have an effect.

Protein is vital for the repair of muscles after exercise and you want these to repair so you look your best and you can keep exericising. Besides, it also keeps you feeling fuller for longer. A win, win situation!

Serves 2

    • ½ aubergine, sliced
    • 1 courgette, sliced
    • ½ yellow pepper, sliced
    • ½ red pepper, sliced
    • ½ bulb of fennel, cut into wedges
    • 1 small onion, sliced
    • 1 tablespoon/15 ml olive oil
    • 1 garlic clove, crushed
    • A few sprigs of rosemary
    • A handful of black olives
    • 2 large British Lion eggs

How to make

      1. Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
      2. Place all the vegetables in an oven-proof dish. Drizzle over the olive oil (don’t overdo it!), add the garlic and rosemary, then toss lightly so that the vegetables are well coated in the oil.
      3. Roast in the oven for about 20 minutes until the vegetables are just tender.
      4. Mix in the black olives. Make two wells in the middle of the vegetables. Crack an egg into each indentation. Bake for a further 8 – 10 minutes or until the eggs are set. Serve with crusty bread.

Nutrition (per portion): 201 Calories; 10g protein; 14g fat; 3g saturated fat; 9g carbohydrate; 8g total sugars; 4g fibre; 0.9g salt

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