Wilted kale with cherry tomatoes and mushrooms topped with scrambled eggs.
Add a teaspoon of coconut oil to a pan, add 2 handfuls of kale, 5 chopped mushrooms and a few cherry tomatoes. Cook for around 6 minutes adding the juice of one lime to the mix while cooking which will also help to wilt the kale down and give it a softer texture. Add a little Himalayan sea salt then serve on a plate. Whisk 2 fresh organic eggs together in a cup then add to a saucepan and stir on a medium heat on the hob until the eggs are light and fluffy. Add to your Kale salad and top with a dusting of sweet paprika.