2 or 3 eggs scrambled, with homemade low FODMAP salsa and 30g of avocado with a mug of hot chocolate (made with coconut milk, raw cacao powder and a touch of honey). Good fat, little carbs and a nice amount of protein. I either used canned coconut milk, organic with zero additives or I make my own in the Blendtec with shaved coconut and water, blend and strain through a fine mesh bag.
I make the salsa by slicing and roasting tomatoes, tomatillo and spicy peppers. I use about 20-25% tomatoes and 75-80% tomatillos, based on size and vary the amount of spicy peppers depending on how much heat I want. The baking sheet is coated with a garlic infused olive oil. I haven't had a chance to infuse any coconut oil lately, it's what I prefer for cooking but hopefully will get to it this week. Bake in the oven at 375 for about 10-15 minutes until they are soft and wrinkly, let them cool and then scrape them in the food processor with all the juice. Add cilantro (half a large bunch), green onion (half to whole bunch with the ends cut off), lime juice (1/2 to whole lime) and cumin (up to a tablespoon) and process to the consistency you like. I don't measure any of these things, just throw them together.
I've also thrown together a bunch of frozen salsa packs in the freezer, one tomato in a quart freezer bag and fill the rest with tomatillos. That way I can have salsa from our homegrown tomatoes this winter.
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