My 30 (or more!) days challenges

Breakfast – Day 40

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Today’s breakfast is a salad, and a particularly huge one, consisting of all kinds of proteins you could imagine: eggs, feta cheese and smoked salmon, plus tomatoes, avocado and wild rocket!

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Breakfast – Day 36

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Another attempt on poaching eggs – this time in a microwave! It is meant to be really easy, you just crack an egg into a bowl filled with water and microwave it for a minute or two. However, in my case the cracked eggs go straight to the bottom of the bowl, while they are supposed to float!

Anyway, at the end they turn out ok, but still far from perfection. I have them with toasted rustic roll, spread with mashed avocado, chopped tomatoes and crumbled feta cheese.

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Breakfast – Day 30

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I’ve had porridge for quite a few days now, and, honestly, feel a bit fed up with sweet breakfasts. They can be yummy (and sometimes healthy!) but the problem with them is that they don’t keep me full for very long – 3hrs maximum!

Today I’m really craving for something savoury, so I decide to make myself a breakfast panini. I take half loaf of ciabatta with olives and cut it in half horizontally. First I spread some mashed avocado with lemon juice on the bottom half. Then come the following ingredients in the following order: 2 slices of roast chicken breast, some wild rocket salad, 2 slices of tomato, a generous sprinkle of grated cheddar and finally the top half of the bread spread with mustard. Then I put the sandwich in the preheated panini press for a couple of minutes, until the cheese is melted, take it out and cut in half. Ready!

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Breakfast – Day 27

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I like having eggs for my late weekend breakfasts, so today I am making an omelette with mushrooms, tomato and cheese. I’m sure everyone knows how to make an omelette, but here is how I make mine: I beat two eggs with two tablespoons of milk, half tablespoon crème fraîche and some salt, pepper and fines herbes. I pour the mixture in a heated and oiled pan, then place some chopped boiled mushrooms, fresh cherry tomatoes and grated cheddar cheese on top of half of the egg surface and, when the eggs are finally set, I fold the omelette over the half and slide it off the pan into my plate. I still have some unused topping left, so I serve that on the side and have my omelette with a glass of drinking bio yogurt.

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Breakfast – Day 23

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Eggs and avocado are a great combination, and today I’m making something different, but still very easy. I just half the avocado, take out the pit and some flesh, crack an egg into each half and bake the halves for 15-20 mins at 180 degrees Celsius. This delicious meal is accompanied by small vegetable salad and a small fruit salad (bananas, apple, raspberries and blueberries).

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Breakfast – Day 21

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Today I’m having liquid scrambled eggs (I wasn’t originally intending to make them liquid, but that’s even better, as I can dip pieces of bread in it!) with asparagus, fried tomato, avocado and a cup of coffee.

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Breakfast – Day 18

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It’s the second day in Brussels, and I’m having breakfast at the Thon hotel (that’s where I’m staying). As you can see, I decided to try pretty much everything! And everything tastes great!

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Breakfast – Day 15

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Today I somehow woke up 20 minutes earlier than usual, which means I have time to make myself a proper breakfast in Mediterranean style.

That includes two hard-boiled eggs, sliced red bell pepper, tomatoes and a baby cucumber (the first time I managed to find decent cucumber in London!), a selection of olives and two slices of saucisson with herbes, feta cheese and halloumi cheese each (I found out that these two cheeses are among the healthiest ones only after I bought them!). And also some toasts, orange slices and a cup of tea to complete the picture.

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Breakfast – Day 12

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Today I’m having a late breakfast, it’s Saturday, and I can prepare something nice.

So I’m making Azerbaijani-style eggs with tomatoes. It’s relatively easy to make. First I cut up a small green chili pepper into a frying pan with a little bit of olive oil added, and sauté it slightly. Then I add three medium-sized ripe tomatoes, peeled and cut into chunks, and a pinch of salt. While the tomatoes are cooking, I whisk two eggs in a bowl. The tomatoes are ready, when you can no longer detect distinctive chunks. At this point I pour in the whisked eggs and let them cook only for a minute or so, basically till the egg white sets – that’s how I personally like it, some people prefer the eggs cooked through all the way though.

I’m having the eggs with greens (coriander and tarragon) and raddishes. Delicious, and tastes like home!

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Breakfast – Day 9

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I have a really challenging day ahead of me, so need a hearty breakfast to boost my energy and concentration.

Eggs are just perfect for this purpose, so I make two scrambled eggs, adding a tablespoon of half-fat crème fraîche to the whisked eggs just before pouring the mixture onto the pan.

I’m having the eggs with wheat-free multigrain bread, a slice of roast topside of beef, two slices of Port Salut cheese, some cherry tomatoes, a cup of black coffee and a banana-and-berries smoothie.

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