Breakfast, they say, is the most important meal of the day! Research shows this to be very true with those who have eaten breakfast having improved cognitive function, more energy and less likely to be overweight. Protein is an important part of a balanced breakfast, but is sometimes hard to achieve without the use of the classic breakfast protein in the form of eggs. This recipe combines a high protein, low gluten rye bread with nutritious cashews and tasty veggies to achieve 14g of protein per portion. It’s also vegan!
Ingredients (serves 1)
1 tsp Olive oil
1 clove Garlic (finely chopped)
2 Organic portobello mushrooms (thickly sliced)
1 oz Organic cashew nuts
4 oz Organic spinach
2 tsp Fresh parsley (finely chopped)
1 slice Organic German style rye and sunflower bread
Heat the oil on medium hob, add the garlic and mushrooms and saute for 5 mins until almost cooked. Add in the cashews and the spinach which will take less than a minute to wilt. Season to taste and stir through the parsley.
Serve piled high on the toasted rye bread.
Published with kind permission from Libby Limon. Click here to visit Libby’s website.