Good Morning!

The sun is shining in a clear blue sky this morning and it really does feel like spring is in the air!  It was a good morning for cycling to work, and I also woke up with a hunger for a breakfast with a difference.

It wasn’t planned and I don’t know what it was that prompted it, but, when it came to feeding myself this morning, I assembled a breakfast plate which was unlike anything I would normally eat.  I had:-

2 slices of Biona rye bread with omega 3, gently warmed in the toaster.  On one slice I had dark, creamed tahini.  On the other slice I had tangy tomato tofu paste and nori strips.

5 dates

A kiwi fruit

My breakfast plate was colourful, tasty and satisfying.  I enjoyed it a lot more than a bowl of cereal.

“Blimey! It’s taken her a while to get going!” I can hear you chortle. “It’s only, like, most of the world, that doesn’t eat sweetened, processed breakfast cereals, but has something savoury for breakfast…”

While others who know me will probably be saying, “Seaweed?! For breakfast…!”

I think I would probably have been in the latter camp a few weeks ago.  Breakfast meant something sweet, like toast and jam, or something creamy like a boiled egg.  It’s true that I’m missing boiled eggs, but I’m missing them a bit less this morning, because I’ve discovered that I can make a delicious breakfast out of all sorts of other ingredients.  Variety is definitely the way to go.  I must say I feel super-lucky to have all this variety.

(No pictures I’m afraid.  I still didn’t get up early enough to be messing about with cameras.)

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