A healthier breakfast fry-up

Hey beautiful,

How is this week treating you? So far, this week at this end has been going pretty well. I’m on track to make it into the gym a few times this week, I’ve been eating well, work has been ok. So nice when things are all on track.

On the weekend, Rosco turned to me and said he felt like a hash brown in an English muffin. Whatever.

I’m sure I’ve spoken about it before, but Rosco doesn’t eat like me. He’s mostly vegetarian; a few bits of chicken, fish or (uugghhh) ham here and there, and he is most def not vegan. He also has this aversion to things like coconut oil and kale. Not quite opposites, but there are some real differences there!

When I first started changing the way I ate, my first reaction would have been to lecture Ross every time he wanted to eat something that didn’t fit with my philosophy, but one of the biggest lessons I’ve learnt since becoming vegan, is that you can’t just force your way of thinking onto someone, or demand people do the same as you, or get angry when they put junk in their bodies.

My overarching goal is for peace and harmony.

Be the change you wish to see in the world

That is one of my mantras.

Anyway, I’m waffling. What does this have to do with a healthier breakfast fry-up?

Well, although a hash brown and an English muffin sounded pretty bleh to me, I did kind of feel like a heavier breakfast.

Usually I keep breakfast pretty light (juice, smoothie, fruit… sometimes some mochi or pikelets), sometimes you just want something hearty.

So, I did my version of the breakfast fry-up…. and it truly hit the spot!

A healthier breakfast fry-up | vegan |modern day missus

A healthier breakfast fry-up | vegan |modern day missus. A collection of lightly fried vegetables, served with an avocado and seed mix.

A healthier breakfast fry-up | vegan | modern day missus

A healthier breakfast fry-up | vegan | modern day missus




A healthier breakfast fry-up
Serves: 1
  • 1 small potato
  • 2 teaspoons olive oil (or any other oil that has a higher smoke point)
  • Handful spinach
  • 6 baby tomatoes
  • 4 button mushrooms
  • Half an avocado
  • Tablespoon sunflower seeds
  • Tablespoon pepitas
  • 1-2 teaspoons lemon or lime juice
  1. Peel the potato if you wish and chop into slices (you don't want slices that are too fat as then they'll take too long to cook).
  2. Switch on the hot plate, put the oil in the fry pan and give it a second to warm up before adding the potatoes.
  3. Fry the potatoes until they're crispy and just about cooked (usually about 15 minutes depending on how you've sliced them). While they're cooking, mash the avocado and add the lemon/lime juice, and then stir in the sunflower seeds or pepitas.
  4. When the potatoes are just about done, add the mushrooms and give them about 1-2 minutes to almost cook, before adding the tomatoes. Give them about 20 seconds and then add the spinach. (The mushrooms, spinach and tomato are all better on the side of undercooked than overcooked, so you should err on the side of less is more).
  5. Serve with the avocado mix on top.

Have a great day.


Robyn xx