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The Not-So-Average Peanut Butter Toast You Can Make In Your Sleep

Our resident recipe lady Bella Koh (@catslavery) is back! We can't believe we're saying this, but this is so much better than a regular PB&J on so many levels.
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You know what’s so very millennial? The whole concept of clean eating. You know what’s also very millennial? Ordering quinoa salads and green smoothies from an app. As hopeless millennials, we’re guilty of taking the easy (though admittedly convenient) route of ordering food via our phones rather than partake in the slow life and you know, actually see the kitchen as something more than a place to cook instant ramen.

Well, not anymore! To prove that good food that’s good for you can come from your own kitchen with hardly any effort on your end, we decided to ask Bella Koh of @catslavery, food stylist, super mama, major cat lover and purveyor of the slow life, to craft a series of gorgeous recipes out of what she affectionately calls “The Cat Kitchen”. If you have been having peanut butter or kaya toast your entire breakfast routine, it’s about to change. This week, Bella teaches us how to do peanut butter and toast with fish flakes and spinach. Um, what? YES, it is about time savoury peanut butter became a thing. Healthy, wholesome and next to no effort required, make this your go-to lunch instead of fast food take-out. For more drool-worthy but super healthy meal suggestions, don’t forget to check out Bella’s Instagram here.

 

INGREDIENTS

2 slices organic spelt bread, toasted
4 tablespoons Mayvers Natural & Crunchy Peanut Butter (or your favourite crunchy peanut butter)
200 grams  barramundi, flaked and poached
150 grams organic baby spinach, blanched
1 teaspoon organic toasted sesame oil
1 lime, quartered
Finely chopped organic parsley
Pinch of salt
Black pepper

 

THE METHOD

1. Spread peanut butter on toast.
2. Lightly season barramundi with sesame oil and salt. Mix well.
3. Arrange spinach on peanut butter.
4. Top with seasoned barramundi and a sprinkle of black pepper.
5. Lastly, garnish with parsley and a squeeze of lime
6. Serve immediately.

 

What To Read Next: I Gave Up Sugar For 30 Days For The Sake Of My Acne, The Vegan Coconut Tart That Is Almost Guilt-Free and The Almost Zero-Effort Cacao Tart That’s Actually Good For You | Images: Bella Koh (@catslavery)

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