2 slices of seeded toast with organic slightly-salted butter and a smidge of marmite.
Second portion of yesterday’s lunch.
Small pot of greek olives with feta cheese
Another 2 slices of seeded toast with organic slightly-salted butter and a smidge of marmite.
Loose Leaf English Breakfast tea with plenty of whole organic milk (the creamier the better)
Regular PG Tips tea with semi-skimmed milk – this is what is provided by work so no complaints there.
Straight gin – this is the healthier option since tonic has sugar in it *shrug*
Puff Pastry Pizza – this is a staple in my repertoire, but usually includes salami, tomato paste and pesto. This is a healthier veggie option with no added sugar.
1/2 x orange pepper
1 x leek
3 x medium round tomatoes (2 for the sauce)
1 handful of spinach (1/2 for the sauce)
1 tbsp fresh basil (for the sauce)
1 drizzle x organic cold-pressed avocado oil
1 x mozzarella
1 sprinkle x parmesan cheese
1 x roll of puff pastry (all butter if possible, but Sainsbury’s didn’t have their own brand in stock, so I had to make do with regular Jus-Roll puff pastry which uses margarine instead of butter)
Preheat the oven to 200c (fan oven). Line a baking tray with parchment. Roll out the pastry. Make the sauce by blending two tomatoes, half a handful of spinach, and a few (approx 1 tbsp) fresh basil leaves, and a drizzle of organic cold-pressed avocado oil. Slice the leek lengthways and cut into three inch lengths. Cube the pepper. Thinly slice the tomato. Chop the spinach. Slice the mozzarella.
Cover the pastry with sauce, leaving an inch around the edges so the pastry can rise. Arrange the chopped veg over the sauce. Then top with mozzarella and sprinkle on the parmesan. Put in the oven for 15 minutes or until the pastry edges are risen and golden, and the mozzarella has melted. remove and serve.