2 shallots or 1 smallish onion, chopped
2 cloves of garlic, crushed
1 tbsp tomato puree
1 tsp dried chilli flakes
1 tbsp tamari
3 sprigs of thyme, leaves picked
1 tin drained beans, I used black beans but cannellini work well too
3 very ripe tomatoes, chopped or 150ml passata & a splash of water
3 large handfuls greens, I used Cavelo Nero but spinach is nice too, chopped and washed
Punnet of mushrooms
Olive oil or butter from grass-fed cows
Sautee the chopped shallots and garlic gently in olive oil until soft
Add the tomato puree, chilli flakes, tamari, thyme leaves and continue to cook for a minute
Add the chopped tomatoes (or passata) and the beans and cook for a further 5 minutes
Then add the still slightly wet greens and cook for another 5 minutes until the greens are soft
Meanwhile, saute or roast some mushrooms to serve with the beans and greens.
You can serve this as is, with a slice of wholegrain sourdough or if you are really hungry a slice or 2 of grilled halloumi or a tofu sausage.
Breakfast - why the right choice is crucial
I often recommend my clients make changes to breakfast as commonly eaten options like processed cereals, toast or fruit is not really sustaining. This means you probably get hungry quickly and want to snack mid-morning, often on sugary or processed cereal bars or pastries and this sets up a cycle of short-term energy boosts, followed by energy slumps and cravings.
A more sustaining breakfast, full of plant goodness hits the spot and keeps you satisfied until lunch. It is quick to prepare but if the morning rush doesn’t allow for any cooking do check out my other breakfast ideas such as Overnight Oats or Healthy Granola Bars that you can grab and take to work.
This dish works equally well as lunch, perhaps you’re following intermittent fasting or generally do well skipping breakfast.