Smoked trout, rye bread & kale

FREQUENCY:

2-3x per week 

SERVES:

1

PREP/COOK TIME:

5 minutes

INGREDIENTS:

Rye bread (2 slices)

Smoked trout (palm sized serving)

Kale (2 hands cupped together)

Olive oil - to sauté the kale (£1 coin sized)

DIRECTIONS:

  1. Saute the kale in a hot pan - once wilted, add to your trout and toast and you’re good to go. 

NUTRITIONAL EVALUATION:

Omega 3 and protein from salmon, fibre and mineral from rye bread, fiber/magnesium/antioxidants from kale

Including proteins at each meal will help achieve daily recommended amout of at least 1gr per kg weight. Having a good breakfast will help stabilising energy levels for the day in order to have enough fuel to train!

The fibre in the rye bread and kale will feed the "good" bacteria in the gut and help reaching the 30gr recommended by the NHS.

  • Trout is a much more sustainable choice than salmon. It is comparatively abundant in waters throughout the UK compared to salmon which is now limited to catch and release in our rivers and is under thread globally from overfishing.

SUSTAINABILITY CREDENTIALS: