Yesterday I found out the usual seeded bread I buy has caramelised sugar hidden in the ingredients list (I bought it when I wasn’t sure what to look for). Now I have Kingsmill 50/50 bread which almost definitely has no sugar.
2 slices of toast with butter and marmite
2 crackers with butter, marmite and cheddar cheese
Coffee with organic unhomogenised whole milk
Large latte with whole milk
Chai tea with organic unhomogenised whole milk
Same as yesterday – pitta bread with houmous, grated cheddar and tomatoes
Tonight will be omelette with ham, cheese, asparagus, pepper and tomatoes, with sweet potato fries and/or warm ciabatta bread. Will update once I’ve eaten it 🙂
Update: It has been eaten.
1 x yellow pepper
4 x large asparagus
4 x plum tomatoes
1 x sweet potato
1 x slice of cooked ham
1 handful of grated cheddar cheese
4 x eggs
Knob of butter
Sprinkle of paprika, black pepper, salt
Lashings of avocado oil
Preheat oven to 180C. Peel and slice the sweet potato into long thin slices. Scatter on a baking tray and sprinkle with salt and lashings of avocado oil. Put in oven for 20 minutes.
Meanwhile, chop the asparagus and pepper into small chunks and slice the tomatoes. Fill a small shallow pan with boiling water and add the asparagus with a sprinkle of salt. Simmer for 4 minutes and drain. Grate the cheese and tear the cooked ham. Break the eggs into a bowl and season with paprika and black pepper, and mix thoroughly.
When there is about 12 minutes left on the sweet potato fries, heat the butter in a large saucepan and add the egg. When the edges cook/solidify, fold them into the centre and let the liquid centre fill the gaps left behind. Repeat until there is no liquid left. Then add the asparagus, pepper, tomatoes, cheese and ham into the centre of the omelette. Fold the sides over the middle to melt the cheese and warm the veg and ham.
Serve as soon as the fries are done.