While watermelon and feta are perfectly fine, do yourself a favour and opt for cool, creamy yogurt next time. And while you are at it, why not add some tomatoes and fry some rosemary leaves too. Breakfast heaven, or sexy-as-hell – and ridiculously easy – buffet salad. Your call.
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Most of my breakfasts are of the savoury persuasion: variations of avocado toast (don’t judge); poached egg with pan-blistered tomatoes and shiitake mushrooms; a kind of glorified raita thing, with smoked salmon added in; shakshuka if it is the weekend; even stir-fries, with leftover grains and veggies (usually with a shake of Cholula’s hot sauce, or a wake-up smack of rose harissa).
Or, I might go sweet for breakfast. Or sweet for me, with a fruit-topped bowl of homemade granola, a modest stack of gluten-free pancakes (I may post my teff ones soon – a BIG success), or a wholegrain waffle or three.
As a person who pretty much wakes up hungry, I like to put some thought into that first meal rather than mindlessly dump “enriched” white carbs into a bowl. I can’t remember the last time I had a commercial cereal. And it would probably be sometime in the mid-1980s when breakfast was a muffin (likely to be bran, which was a big thing at the time). Not because I am the food police, but because plain, processed carbs actively make me hungry. Hungrier than when I started. Which is weird, I guess. I would have to eat far more than the serving size to fill up enough not to be ravenous an hour later. Is that you too? Continue reading