Spring makes me want to add color to my meals. Today I make two delicious toasts to my breaky, both tasty and healthy.

Customized cup with my glasses and dish: Vajillas de Ultramar.

I always start the day with a grapefruit juice with all its fruit fiber (it helps me regulate my intestinal transit). I also prepare a cup of rooibos tea. Its benefits are, among others, better digestions and a good source of antioxidants. It doesn’t contain caffeine, personally I don’t need it to start the day but if you do so, then add to this breakfast your favorite tea. I also prepare 1L of water with lemon juice to drink it during the day as it help you to clean organs. Even if the lemon has an acid taste, it is alkaline.

Toast 1.

Toast 1. Whole wheat bread with seeds. Add avocado slices on top, seasoned with lemon juice and seasoned with Tajín (you can use pepper as well) and a generous stream of extra virgin olive oil.

– Tajín. It’s a Mexican seasoning I bought during my stay in Sayulita, Mexico. Mix of spices: minced chili, dehydrated acid lemon juice and salt.

– Avocado. It’s rich in antioxidant vitamins such as C and E, and a good source of fiber.

Toast 2. Whole wheat bread with seeds. Add boiled egg slices seasoned with gomashio (sesame with sea salt) and a good stream of extra virgin olive oil.

– Sesame. Contains, among other properties: essential fatty acids (good to keep the cardio system’s health), vegetable proteins and, most important (since I’m a woman), the great input of calcium.

– Egg. It has a high content of nutrients, great doses of protein and vitamins like folic acid and minerals like zinc and calcium.

– Lemon. It helps to eliminate toxins from your liver and it’s a great input of vitamin C for your immunologic system. A gift from nature! It will also help the proper function of your digestive system if you drink it diluted in water during the day.

This breakfast is sometimes my afternoon snack, any of these 2 toasts are perfect for it.

V.