About the Recipe
This is my go-to summer quick and easy breakfast. That provides a tasty nutritionally balanced meal to fuel you until lunch.
Nutritional Breakdown:
The Yoghurt itself acts as a source of protein and fat, as well as provides a probiotic (if selected carefully). This means it aids the gut microbiome (good bacteria in our guts). The Extra Virgin Olive Oil and seeds provide a source of good fats such as Omega 3 and Omega 6 fatty acids needed within our diets and the fruit and bread provide good sources of fibre as well as vitamins and minerals.
The reason for dark rye bread as a source of Carbohydrates is because it is high in fibre and low GI, meaning the spike in blood sugar after consuming this food will gradually increase rather than a sudden rise of blood sugar followed by a sudden descent often known as a sugar rush. This means it will keep you fuller for longer and keep you feeling energised before your next meal. Plus I think it pairs well with the olive oil topping, but the taste is not for everyone so opt for a multigrain bread of choice.
Why not try using blueberries as one of your toppings. Blueberries have one of the highest antioxidant levels of fruit. To find out more follow the link below:
https://www.bbcgoodfood.com/howto/guide/health-benefits-blueberries
Ingredients
Natural Yoghurt of Choice ( I use Alpro Soya Greek Style)
Agave Syrup or Honey
Sunflower Seeds
Chia Seeds
Fresh/Frozen Berries of Choice
Rye Bread
Extra Virgin Olive Oil
Preparation
Step 1 - For the Yoghurt
Place a hearty amount of the yoghurt into a bowl. Then add a handful of your chosen berries on top and sprinkle with sunflower and chia seeds. Then finally lightly drizzle with your syrup of choice.
Step 2 - For the Toast
Place 1 slice of dark rye bread into the toaster and toast to your taste. Drizzle the toast with 1 tsp of olive oil, add a little more if needed.