Fish with veggies for breakfast
Me and my 3YO got pretty hooked on eating fish for breakfast. Mackerel is our favourite breakfast fish. Cavolo nero along with avocado also regular breakfast items. I had leftover cooked beetroots from yesterday's lunch and roasted squash wedges from last night's dinner to complement the breakfast plate. Colourful, flavoursome, exciting.
You will need (per person):
1 mackerel fillet
2 cups of chopped black kale (cavolo nero)
1 beetroot, cooked
1 crown prince squash wedge, roasted
2 tbsp ghee
1 clove of garlic
1. Put the fish fillet in a pan, add a good splash of filtered water, cover with a lid and cook on low heat for 6 to 8 mins.
2. Pull the kale leaves off the stem and chop. Heat 1 tbsp ghee in a pan, add the minced garlic, stir until aroma is released. Add the chopped black kale, cover with a lid and cook on low heat for about 5 to 6 mins,
3. Reheat the squash wedge in the oven.
4. To serve: Place fish on one side of a plate, put the squash wedge, the cooked cavolo nero with the remaining tbsp ghee on top, the sliced beetroot an avocado next to the fish. Enjoy!
[i] For more GAPS recipe ideas please visit my GAPS recipes selection.