I am constantly going on about oily fish and their fabulous, healthy properties, namely their omega-3 fatty goodness. These fats are SO great for us, they are anti-inflammatory and incredibly anti-disease, and in our culture, we just don't get enough of them. We get too many other, less healthy fats, too much sugar and not enough fibre. And so, I am always jumping at the opportunity to increase our intake of omega-3 fats.
All the hip "health foodie" kids were doing it, so I did it too. I peeled then sliced a sweet potato half a cm (ish) thick and popped it in the toaster. Why be so crazy, you might ask? Fair question. You all know I love bread, specifically sourdough, but sometimes I don't feel like bread. Vegetables are my main power food and often I crave them instead of toast. Also, for diet diversity I don't like to have bread at breakfast AND lunch. It's too much bread for me, personally, and it's important to get a range of nutrients from different foods. So, sweet potato "toast" has its merits.
I've had a few requests for a recipe for my scrambled eggs, so here we go! I make these a lot, whether for weekend breakfasts or a weekday lunch for Joan and I. She loves eggs and so do I, they're filling, high in protein and healthy fats and the yolk is a good source of iron for bubba.
Who needs a recipe for toast, right? The thing is, what we put on our toast greatly impacts how our bodies respond and in turn how we feel the rest of the day (and what self-care/food choices we make!). We want to avoid carbohydrate-rich toppings and favour protein/fat-rich toppings, to help stabilise our blood sugar levels and hormonal response, and keep us feeling good and sustained (and not reaching for a sweet snack a couple of hours later!)