What I Eat in a Week to Feel Glowy, Energised & Balanced 🌱

Ingredients

• 1 cup Greek Yogurt (full‑fat or 2% works; plain)
• 2 tablespoons Fresh Dill (finely chopped)
• 1 tablespoon Fresh Parsley (finely chopped)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1/2 teaspoon Sea Salt (adjust to taste)
• 1/4 teaspoon Ground Black Pepper (freshly ground)
• 1 tablespoon Extra Virgin Olive Oil (for drizzling into yogurt)
• 1 cup Cherry Tomatoes (halved)
• 1 tablespoon Olive Oil (for pan‑sautéing tomatoes)
• 1/4 teaspoon Dried Oregano (optional)
• 4 Large Eggs (room temperature)
• 4 slices Sourdough Bread (thick slices, preferably day‑old)
• 2 tablespoons Unsalted Butter (softened for spreading)

Instructions

1. Prepare Herby Yogurt

   In a mixing bowl combine Greek yogurt, chopped dill, chopped parsley, lemon juice, sea salt, black pepper, and drizzle the extra‑virgin olive oil. Stir until smooth.

   Time: PT5M

2. Cook Cherry Tomatoes

   Heat 1 tbsp olive oil in a skillet over medium heat. Add halved cherry tomatoes, a pinch of salt, pepper, and dried oregano. Cook, stirring occasionally, until the tomatoes soften and start to burst, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Soft‑Boil Eggs

   Bring a saucepan of water to a gentle boil. Lower the heat to a simmer, then gently lower the eggs into the water. Cook for 6 minutes for a runny yolk, then transfer to an ice‑water bath for 1 minute. Peel and set aside.

   Time: PT7M

   Temperature: Simmer

4. Toast and Butter Sourdough

   Toast the sourdough slices until golden brown. While still warm, spread a generous layer of softened butter on each slice so the butter is visible.

   Time: PT3M

5. Plate and Serve

   Arrange a dollop of herby yogurt on each plate, top with the warm cherry tomatoes, place two soft‑boiled eggs beside them, and add two buttered sourdough slices. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

40 g

Fat

15 g

Fiber

4 g