Breakfast rice, nuts & fruits. I've adapted this from The French Women Don't Get Fat Cookbook. The original calls for protein rich quinoa, but I opt for brown rice. Both options are gluten free and the nuts add protein regardless. Eat before a beach holiday or after splitting a bottle of wine (plus some really rocking cheese biscuits) for dinner.
1 cup cooked brown rice, hot
1 small dab butter
1 splash milk
1 squeeze lemon juice
6-7 chopped dried apricots
Small handful dried cranberries
2 tablespoons toasted mixed nuts (here it is almonds)
Sprinkle of salt, optional
Combine & dine – B
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I Am Not A Restaurant! 
I will also add this to my breakfast repertoire. Quinoa gets boring. Miss you on the radio, Betsy!
Thanks for sharing this recipe. I’m gonna try it!