What am I eating this week?

February 10, 2019

Sundays can go one of two ways in my household. We are either all doing something nice altogether, like a day out in the countryside with lots of fresh air and scenic views, but more likely we are each doing something different and either me or my husband are driving our offspring to their various activities/parties/commitments.

 

On days like this, I like to ensure that everyone starts off well-fuelled. While Sundays can be hectic, I do have more time in the morning than on a working day and like to make a cooked brunch.

 

Here’s what I whipped up today in about 20 minutes:

 

 

Starting from bottom left and then going clockwise: scrambled eggs, mashed avocado, feta cheese, salad of baby plum tomatoes, cucumber and chives, butter, baked salmon, sautéed spinach with sesame seeds and wholemeal pitta bread.

 

Admittedly, the salmon was a remnant of another meal, but the rest came together fairly quickly. In fact, I got the scrambled eggs going first, and then assembled everything else whilst the eggs were cooking.

 

Salmon, eggs and cheese provide protein as well a range of micronutrients, including omega-3 fatty acids, calcium and vitamin B12. Avocado contains a plethora of vitamins and minerals, whilst the spinach proves vitamin K and iron, and the salad only adds to the many nutrients in this healthy, filling yet simple meal.

 

Whatever other junk my kids are offered on a Sunday, I know that they have had a great start!

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