Well, so far, England is treating me very well. I’ve adjusted to the time change (5hrs ahead of Indianapolis), and I’m starting to settle into a routine.
Day 1 was spent completely outdoors. The weather was absolutely beautiful..and has been since i’ve arrived! (Probably just jinxed myself to a full week of rain now—oops!). We walked through one of my favorite towns (Marlow), and had brunch and the cutest little spot—The Ivy Marlow Garden. We were able to catch a table outside, and it was just perfect. Their spinach & avocado Eggs Benedict was delish, and I discovered a new love for Pimm’s.
After visiting Marlow, we ventured around a few more towns and parks and walked along the River Thames. In the evening, we drove to Windsor and had some pretty great castle views.
Today, I did a lot of relaxing and cooking. I made this egg bowl for a late breakfast, and had to share the yummy recipe.
Salmon & Spinach Egg Bowl
Ingredients
- 1 tsp. Coconut Oil
- 1/2 tsp. Minced Garlic
- 2 Eggs
- Handful of Spinach
- Wild Alaskan Sockeye Salmon
- 1 Tbsp. Greek Yogurt
Directions
- Heat coconut oil in pan over medium heat. Add minced garlic and cook until fragrant. (About 1-2 minutes)
- Mix eggs in bowl, and add to pan.
- Once eggs start to thicken, toss in spinach. Cook through until eggs are done and spinach is completely wilted.
- Transfer to bowl. Top with salmon, greek yogurt, and pepper.
Cup of Caity 