My hubby and I went run this morning and it felt SO-GOOD!!
While he’s getting ready for work, I made delicious breakfast to keep him filled and energetic all day!
I made savory breakfast along with peanut butter smoothie for extra protein.
In the smoothie, I added 1 banana, 2 scoops peanut butter, 1 Tablespoon ground flex seeds, 2 Tablespoons honey, 1/3 cup skim milk, 1/4 cup fat free plain yogurt and a few ice cubes.
It could be a meal for 1 person, but we shared together. 🙂
Then I made savory breakfast to fill us up for a while.
Toasted cranberry and pecan bread, poached egg, leftover baked donkatsu and sautéed spinach and mushrooms.
I toasted the bread and heated up the leftover baked donkatsu first, while I was poaching eggs.
And lay toasted bread and donkatsu on a plate, put poached egg right on top of the bread.
Saute baby portobello mushrooms in a little bit of grape seed oil with salt for 1 minute.
Add 1 big handful baby spinach, season with salt and pepper.
Saute 1 more minute, or until spinach looks darker and shiny.
Put sautéed spinach and mushrooms on donkatsu.
Sprinkle salt and pepper right top of poached egg.
And there you have it!
It was very filling breakfast, which was very good. Because we trying to fill ourselves with more breakfast and lunch and less dinner. 🙂 So we can go to bed with a comfy stomach.
I’m already thinking what I’m gonna make for lunch! 😀 Hehe.
Have a lovely day everybody and I love you all~!! ♥