The fibre in the banana and wholemeal toast make this very low-calorie breakfast super-filling. Each serving provides 200 kcal.
A cozy dish of rice cooked with sliced apples, cinnamon, and sugar. Sweet, soft, and comforting—perfect as a breakfast or dessert that evokes home-cooked nostalgia.
I came relatively late to kale salads, but now they're my favorite way to eat kale. At Spinnaker's, a gastro-pub in Victoria, my favorite dish on their menu is their kale salad.
Why aren't more of us eating egg salad in the morning? I only waited twenty-nine years to ask myself this question and, well, here we are. I wanted to make this egg salad taste as rich as the traditional version we all grew up with, so I used half real full-fat mayo, for flavor and creaminess, and half low-fat Greek yogurt, to save calories. And I couldn't resist mixing in salty, smoky crumbled bacon. Recipe from Eating in the Middle by Andie Mitchell (Clarkson Potter, 2016). —Andie Mitchell