Sometimes you do silly things. Daft, spontaneous ideas to which everyone responds with a certain delirious excitement... only to have second thoughts about, well, about two seconds later. I'm building this up to be something big aren't I? Cliff diving or bungee jumping, or something sufficiently adrenalin fuelled. I'm afraid I'm not quite that exciting. This particular silly idea was wild swimming. Not on one of the many sunny days we've had this year, oh no, my dad came up with this suggestion on the one cold, windy, cloudy day of the week - clever eh? Odd as it may seem, cake is to blame. We had blobbed around all day (they've come down to visit for the week) and dad, feeling the fun had sapped from the day, decided to run off to the nearby deli to pick up a few treats to brighten up the evening. It was closed. Cake no longer being the spontaneous treat we'd hoped for, dad's mind (who knows how) jumped to the idea of wild swimming. As I shivered down the beach in my bikini, I struggled to maintain my belief that this was a sufficient alternative to cake (not many things are!) But, I will admit, I am a girl converted. Not only is it brilliant for its stupidity alone, wild swimming equals exercise which equals food based reward!
This recipe may not seem a particularly decadent reward, but it's incredibly healthy and slots in nicely to my meal plan this week (I resisted the temptation of relying on my parents' purses to go off-piste from my budget shop... but I won't pretend I haven't popped round for the odd cream tea - my mum's scones always destroy my will-power). It also makes me feel rather smug to follow exercise with a healthy dinner - being surrounded by toned surfers may have something to do with this new drive to be slim and healthy - "by the end of summer, my body's going to be a temple" - a quote from one of my fellow waitresses as we desperately tried (and mostly failed) to paddle out to join the proper surfers. Oh and I know the portion on the picture looks tiny - that's about a third of what I had in total as I buy enough for two portions worth to eat when I can - meal times are always determined by work shifts and surf. I know it would be nice to have three different meals, neatly spread out across the day, but when you're buying for one, it's hard to make sure everything gets used up when you cook lots of different things... so two different meals per day works best for me.
Ingredients:
1 Avocado
Small squeeze of lemon juice
A couple of handfuls of mushrooms, sliced
1 clove garlic
Olive oil
A couple of slices of rye bread
Method:
- Fry the mushrooms in a lightly oiled pan on a low heat and add the chopped garlic once the mushrooms have started to soften
- Meanwhile, peel and smash up the avocado and add a splash of lemon juice
- Toast the rye slices and top with the avocado mixture and then the mushrooms.
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