Rye Bread in Two Ways

Who loves breakfast? I do! In today's society, a lot of people tend to skip breakfast because of  their busy lives, time doesn't seem to be on anyone's side. Still, I believe breakfast should not be skipped. When you have breakfast, it will keep you going until lunchtime and you are less likely to snack on those good looking biscuits stirring at you from the corner of the office. The EatWell guide was updated this year and it shows the different types of foods and drinks we should consume as well as the proportions so as to have a healthy, balanced diet. Maybe print out a copy and stick it on your fridge. Its a great way for the whole family to get acquainted with The EatWell guide. Anyway, I've gotten extremely fond of Rye Bread lately and so I've been getting experimental as always. Sweet and Savoury is my favourite breakfast combination ans so today, these two little numbers are gracing my plate. Simple and quick to prepare, not to mention nutritious, these can easily become a grab & a go breakfast.

What you need:

Two slices of Rye Bread

For the Sweet
Peanut Butter
1 Kiwi, peeled and sliced
1 small Banana, sliced
A handful of Strawberries, sliced in half
Holland and Barrett Mixed Seeds

For the Savoury
Fresh Spinach
1 sliced tomato
1/4 avocado


  1. On one piece of Rye bread, spread a generous amount of peanut butter (if you're a lover like me) and top with fruit. Top the other with Savoury ingredients.
  2. Easy!
Another reason why you shouldn't skip breakfast:)
Nokhuthula xo
© Pocketsized Cook. Design by Fearne.