For me, breakfast is the most important meal of the day. When you wake, your body has been fasting since your dinner the previous evening, so it is important to have a meal that will fill you up and provide you with the right balance of nutrients to tack- le the day. The problem is, we’ve developed an unhealthy concept of what breakfast should consist of – sugary cereals, toast loaded with unhealthy toppings, even low- fat yogurt that is branded as ‘healthy’.
They all sound great, but really they aren’t the best way to set you up for a busy day. Without going into too much ‘science stuff’, sugar-laden cereals and spreads can cause a spike in insulin levels, which leads to that horrible mid-morning energy crash where you want to eat everything in sight. Simply switching up your breakfast will create a slower, more consistent release of energy throughout the morning and help you to avoid that mid-morning slump. Eat- ing a breakfast high in protein will also help fill you up far more than any cereal or breakfast bar, meaning that you won’t find yourself hungry and needing to snack on calorific foods throughout the morning.
Stuffed French Toast with Almond Butter and Banana :
The sweet aroma of almond and banana is the ultimate treat. This is a luxurious and delicious breakfast and is a real weekend favourite for me.
2 slices of rye or wholegrain bread 2 tbsp almond butter ½ banana, thinly sliced 1 freerange egg ½ tsp ground cinnamon 50ml unsweetened almond milk coconut oil, for frying fresh berries and Greek yogurt, to serve (optional)
Serves 1 :
1. Slice the bread into halves and layer up the bottom halves with your almond butter and banana slices, then sandwich together with the top half.
2. In a shallow dish, whisk together the egg, cinnamon and almond milk until fully combined, then soak both sides of your sandwiches until well coated and moist.
3. Heat a little
coconut oil in a non-stick frying pan then gently lay your sandwiches
in to fry for about 4 minutes on each side.
4. Plate up and top with fresh berries and a tablespoon of Greek yogurt, if you like.