My Weekly - - Fiction -

● A por­tion of left­over new pota­toes, roughly mashed up and fried in a tea­spoon of olive oil with a cou­ple of chopped left­over sausages, toma­toes and pars­ley, and topped with rocket.

● A slice of rye bread spread with half a ripe mashed av­o­cado and topped with two grilled ba­con rash­ers.

● Two ta­ble­spoons of oats, 10-15 al­monds and some Greek yo­gurt with rasp­ber­ries and a dash of cin­na­mon. Couldn’t be quicker!

● Left­over cooked rice* fried in a lit­tle olive oil with two rash­ers of back ba­con, chopped, and a cou­ple of eggs scram­bled up in it.

● Baked sweet potato (mi­crowave for speed!) with scram­bled egg, toma­toes and mush­rooms.

● Al­mond milk, oats, hemp pro­tein pow­der, berries and Greek yo­gurt whizzed up into a smoothie (maybe add some spinach or kale… or is that push­ing it?)

*Any rice you have left over af­ter cook­ing a meal should be whizzed straight into the fridge to cool down quickly and used within 24 hours. Cooked rice can eas­ily be kept in the freezer for up to 3 months.

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