Make your Nespresso mornings healthier by going the extra mile
The key thing about the most important meal of the day is making it count, in a strategic way. The last thing you want is to fall right into a food coma before lunch, so it's crucial to keep your breakfast nutritious to enable a productive day ahead. Food stylist Bella Koh rises up to the challenge and shares a simple morning recipe with the help of the Nespresso Lattissima One machine. In her healthy yet sumptuous rendition, she incorporates coconut oil into her daily cuppa, which comprises of anti-stress and anti-inflammatory properties. Koh also includes shimeiji mushrooms in her eggs, which serves a great source of protein, selenium and B vitamins. Guess we know what's for breakfast this weekend.
Chai spiced coconut lungo: Here's what you need
1 Nespresso Fortissio Lungo Coffee Capsule 1-2 drops of Coconut Oil 1 dash of Chai Spice Powder
Chai spiced coconut lungo: How to make it
1. Extract a lungo (110ml) into a lungo cup. 2. Add 1-2 drops of coconut oil. 3. Add a dash of chai spice powder. Serve warm.
Scrambled eggs on blueberry bagel: Here's what you need
1 Cage-free Egg 1/3 cup Brown Shimeji Mushrooms 1/3 cup Organic Baby Spinach 1/2 tbpsn Extra Virgin Olive Oil 1/2 tpsn Pink Himalayan Salt 1 tbspn Preservative-free Dashi Sauce 1 Whole Blueberry Bagel, toasted and sliced into half
Scrambled eggs on blueberry bagel: How to make it
1. In a heated pan, add mushrooms and stir in half teaspoon of dashi sauce, cook for 10 minutes on low heat and transfer into a bowl. 2. Whisk egg, salt and remaining dashi sauce in a bowl. 3. In the same pan, add oil, salt and pour egg mixture on low heat. Keep stirring but do not overcook eggs, remove immediately after 1-2 minutes. 4. Place spinach on bagel first before placing scrambled eggs and mushrooms. Serve immediately.