Quick and easy mackerel, feta, beetroot and avocado on rye toast recipe:
As a busy mum I find it very easy to forget to make myself a healthy lunch. It's just too easy sometimes to grab a slice of toast or another coffee, especially when you already have so many thing to do and organise, lunch can just seem like an extra effort.
But having a nutritious lunch can make a real difference in how your afternoon goes, making sure you eat something good can help balance you energy through the afternoon so you can manage all the things on your 'to do list', focus at work or help you have the energy to run around after your kids without having to stop for a sweet snack or extra coffee. It can also help keep your moods in check, by keeping your blood sugar stable.
This is one of my favourite lunches for when I have about 10 minute to spare, its full of complex carbohydrates, healthy fats and protein and tastes really great!
Mackerel, feta, beetroot and avocado on rye toast recipe:
1 slice of rye bread (you can use other types of bread, I just find rye works well with this)
1 mackerel fillet (this one had a red pepper topping)
1/2 avocado
1-2 cooked beetroot
1/4 block of feta
1 tbsp tahini
1-2 tbsp mixed seeds
Drizzle of siracha (optional)
Drizzle of organic extra virgin olive oil
Pepper
Method:
Toast the rye bread, spread on the tahini as you would butter, top with mackerel, beetroot and avocado chunks and crumble on feta. drizzle with siracha and olive oil, top with mixed seeds and some pepper.
Optional: you can heat the mackerel if you prefer, but if short on time cold still tastes great.