Anyway, "breakfast" at midday consisted of a bowl of Kellogg's All Bran flakes (nearly gone!) and coffee.
Decided to take advantage of being ill by working. Feeling too shite to go to gym, but I am perfectly capable of propping myself up in front of the PC and working (as I work from home), so that is what I am doing.
Lunch time rolled around, (well, late afternoon, actually) and I again decided to opt for something quick, easy & comforting. Scrambled eggs on toast sounded about like what I felt like cooking.
Scrambled Eggs with Herbs
2 eggs
1 tablespoon cream
handful fresh tarragon
handful fresh chives
Combine eggs and cream & beat well. Pour into a non-stick skillet and scramble to your preferred consistency (just please don't turn them into rubber). Add the chopped herbs and season with salt & pepper.
Line a plate with a handful of rocket leaves. Pile the eggs on 2 slices (48g) toasted High Malt bread and serve.
Nutrition Data
Calories (kcal) 347.7
Carbohydrate (g) 24.5
Protein (g) 22.5
Fat (g) 17.9
Fibre (g) 1.9
Back to work for a few hours until I got hungry again. Decided to use up the rest of the can of chick peas from the other day, so cobbled together this extravaganza!
Chick Pea Salad
juice 1/2 lime
10ml olive oil
15g manuka honey
150g chick peas
2 stalks celery, sliced (about 80g)
1 carrot, sliced (about 80g)
5 spring onions, sliced (about 50g)
handful coriander leaves
50g wild rocket
Make a dressing of the lime juice, oil & honey. Season to taste with salt & pepper.
Combine the chick peas, carrot, celery, spring onions. Mix into the dressing and add a handful coriander leaves. Mix well.
Line a plate with the rocket and serve the chick pea salad on top.
Nutrition Data
Calories (kcal) 349.1
Carbohydrate (g) 44.1
Protein (g) 13.4
Fat (g) 14.0
Fibre (g) 10.1
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