This recipe is what I love about my job. When people think to eat healthy, they think salad. That's a good start but it's always the old lettuce, tomato, cucumber, tomato combination.... SOOO boring!
This breakfast is full of so many good fats it will have you feeling full and satisfied all morning. I think Omega-3 fats are on of the most important nutrients people should be trying to get more of in their diets. They are needed for brain development, transport of fat soluble vitamins, to help retain water, maintain cell resilience and reduce inflammation (the later two are particularly helpful at reducing skin ageing!).
This would have to be one of my all time favourite salads with the combination of roast pumpkin, salty haloumi and pops of sweet pomegranate you just can't go wrong. Quinoa has a fantastic amino acid profile providing a complete vegetarian source of protein as well as being high in calcium, iron, B vitamins and phosphorus.
This loaf is so versatile I have been known to consume it for breakfast, lunch, dinner and as a snack (not all in the one day of course!). It freezes perfectly and can go straight into the toaster for a quick go to nutrient hit. The almonds are full of healthy fat and vitamin E, the oats help to stabilise blood sugar and calm the nervous system and the psyllium husk although mainly used as a binding agent here, can help to regulate the bowels.