I had a day all to myself earlier this week and got to thinking about new breakfast ideas to try out.
I do love porridge, but it hasn’t been top of my breakfast pops recently. I’ve been favouring anything savoury – it just feels like it’s going to keep me fuller for longer, and usually always does.
Eggs are always a winner, yes, but I think I’ve done everything ever possible with eggs ever for breakfast in the past few months, so enter, toast. Yes, toast, but this ain’t toast as you know it. This is all about some inspiring clean, gluten-free varieties that are perfect for that morning craving for something tasty with a bit of crunch.
I’ve been toasting slices of my paleo sweet potato bread and a homemade gluten-free cob I picked up at Tynemouth Market, topping these with tahini, sliced avocado, a squeeze of lime juice and salt and pepper. Seriously divine, brilliantly quick to rustle up on a busy morning and will definitely keep you going until lunchtime.
And to go with this? A mocha iced latte with loads of good stuff packed into it (and it’s dairy-free!), to get you set for the day ahead. Wanna make this bad lad?
Mocha Iced Latte (serves 1)
1 small frozen banana
1 x shot espresso
1 tsp maca powder
1 tsp raw cacao powder
1 tbsp vanilla protein powder
3/4 cup homemade almond milk
Pop all of the above in a blender and serve immediately. Chocolately, creamy and packed with that always essential morning caffeine hit.
What are you loving for quick weekday breakfasts at the moment?