Makes 1 Serving
Macros: 113cal, Fat 5g, Carbs 10g, Fibre 2g, Protein 7g
Sea Salt & Black Pepper (to taste)
1/4 Cucumber (large, sliced)
1/2 cup Baby Carrots
In a medium-sized pot add the egg(s) and cover with water. Bring to a boil, and then turn off the heat and remove from heat. Cover and let stand for 10 minutes.
Remove the egg(s) and let cool, then peel and slice in half. Season with salt and pepper.
Assemble the cucumber and carrots into a storage container and refrigerate until ready to eat. Enjoy!
Leftovers: Keep the egg(s) whole after peeling if saving for later.
Additional Toppings: Serve the cucumber and carrots with hummus, baba ganoush, or a dip of your choice.
Make it Vegan: Replace the egg with nuts & seeds.