Breakfast is the king of all meals and I always preach on this fact. Go ahead and have a light dinner but do yourself a favour and indulge in a hearty, wholesome breakfast.
Every now and then I see myself in a debate with my friends who don’t have breakfast and I question them why. With super busy lives most of them bank on the excuse that they don’t have the time for it. Funny that numerous packaged fruit companies are also cashing on this opportunity by selling their product claiming that juice provides the needed nutrition. So for those with limited time on their hands, you can indulge in an soul satisfying breakfast under 5 mins and see what a positive impact it has on your entire day.
I was actually looking for some nicer pasta salad recipes today to make for lunch but with limited resources and yummy looking pictures, my attention got diverted to breakfast. Bored of the usual sandwich I have, I thought of bringing in a twist: adding new dimension to simple ingredients like bread, salad, spread.
Various components of this meal can be prepared in advance and then just assembled later on. Also, using the low fat substitution for mayo – yoghurt cream will keep you light and active. Here’s how to make it.
Sprouts and sautéed veggies with yoghurt cream and toasted whole wheat bread
- 2 slices whole wheat bread
- 1 medium tomato, sliced
- 1 small onion, sliced
- 2 cloves garlic, crushed
- 1 small bell pepper, sliced
- 2 tbsp yoghurt cream
- 1/2 cup sprouted green lentils, boiled with 1 cup water and 1 clove garlic
- 1 tsp olive oil
- salt and black pepper to taste
Heat oil in a grill pan and sear veggies. Sprinkle salt and pepper to taste
Toast bread and cute into two pieces.
Assemble the breakfast with sautéed veggies on the side with a dollop of yoghurt cream and sliced toasted bread topped with boiled sprouts.
Enjoy this with a tall glass of vanilla infused cold chocolate milk .