Smoked salmon platter
Breakfast today is more a case of slicing and assembling rather than cooking, but it’s really delicious none the less, and can be put together quickly for those in a rush. Plus it offers a great balance of protein, healthy fats, fibre and slow-release carbohydrates so you’ll stay full and energised for a good few hours afterwards.
Nutritionally, you’ll be benefitting from super healthy fats – polyunsaturated omega 3 fatty acids from the salmon, mono-unsaturated fats from the avocado, and medium-chain saturated fats from the coconut yoghurt; as well as a range of vitamins and minerals such as vitamin C, B vitamins, folate, manganese and potassium; plus phytonutrients such as betaines and rheosmin, that help to protect cells from free radical damage.
Smoked salmon platter – serves 1
This is no exact science, use any ingredient of your choice, such as tomatoes, peppers, artichokes, grated carrot, and fresh herbs.
1/2 ripe avocado, sliced
1 beetroot, cooked (either leftover or ready-cooked is fine) and sliced
2 inch piece cucumber, sliced
70g smoked salmon (or as much as you want!)
Drizzle extra virgin olive oil
Small splash cider vinegar (optional)
Assemble everything on a plate, drizzle over a little olive oil, and add a small splash of cider vinegar on the beetroot if desired, and enjoy.
Coyo with raspberries
2-3 tbsp Coyo (your choice of flavour)
Handful raspberries (or any berry of choice)
Drizzle of raw honey or maple syrup
Just assemble and enjoy
What my daughter had for breakfast… as a quick aside, I though you may like to see what my little girl had for breakfast this morning – she didn’t have much of an appetite today as she’s getting over a nasty cough, but she chose to have a savoury breakfast ‘like mummy’ – hummus on gluten free toast, chopped avocado and beetroot. Like me, she has a taste for vinegary things and so I added a little cider vinegar to her beetroot too, which she loved.