I had my first personal training session on Monday and I still can't walk. "You'll get addicted to it!", friends say. To what, being in agony? You're all masochists, clearly. I hate gyms. I hate exercising in front of other people (which is why I took up jogging and I actually grew to love it even though I'm still really bad at it.) Why the hell am I not only going to a gym but exercising while being scrutinised by a much younger and incredibly buff guy? Because it's the only way I'll be motivated to actually get off my ass. I hate letting people down so I won't want to skip training sessions or go off track. That's the theory, anyway.
I'm attempting to eat normal, human-sized portions and keeping track of what I consume so I can get healthier. If I make something that I think is tasty and remember to take a photo of it, I'll post the recipe. This morning, I made a breakfast based on something a friend of mine had for brunch recently. It was lacking capers and possibly dill or some other green leafy thing, but it was fine. I used BFree bread because wheat and I don't get along all that well. Look, I've had food intolerances long before they became trendy so don't give me any lip. I was subjected to carob in the late 70s, I'll have you know.
Anyway, here's the recipe. It was filling and it didn't suck.
Avocado and Smoked Salmon on Toast
Per serving: 364 calories, 18g carbs, 19g fat, 27g protein.
1/2 avocado, sliced
100g smoked salmon
2 slices of whatever bread takes your fancy (a darker bread works well with this, like rye)
1/2 red onion, sliced thinly
8 thin slices of cucumber
About 1/4 cup or 50ml white wine vinegar
1 tsp sea salt
2 tsp capers
Dill or whatever leafy green herby thing that goes with salmon that you have
Put the onions and cucumbers in a small dish and cover with the vinegar and salt. Set aside for about 10 minutes but you can do this the night before as well. Drain.
Toast the bread then top with the salmon, avocado, onions, cucumber, capers, herbs, and a good grind of pepper. I also love smoked paprika on avocado and toast, so give that a go as well. If you have any onion leftover, keep it in the fridge covered a little bit of vinegar.