Everyday Tropical Breakfast

For as long as I can remember a Tropical Fruit Bowl has been my favourite way to start the day. It began in my 20s, living in my second apartment since moving out of home. It was my way of bringing that tropical holiday feeling to my days. I’ve continued this ritual for 20 years. Though I will say, there were days when the girls were younger where breakfast pre school run was impossible. I would create a green smoothie to power me through. Though in earnest, I would be starving by mid morning. That was interesting to me as despite packing the smoothie with greens, banana, coconut water and protein powder, I would have a major sugar spike that would leave me unsatisfied and searching for food.

I came to believe there was great merit in sitting for an actual breakfast. Rather than a smoothie on the run, our bodies register that we have actually eaten. Whether it’s pre teaching or post the school run, these days, I make it happen. I’m conscious of which fruits I use to avoid sugar spikes. That will vary from person to person. But for me, seasonally speaking, this is my current fruit bowl of choice.

Tropical Fruit Bowl
Ingredients
Serves 1
3 slices Pineappel, diced
1/2 – 1 apple, diced
Handful of Blueberries
1 passion fruit
1tbs Linseeds
2tbs sliced almonds
Sprinkle of Walnuts
Handful of Mint, chopped

Directions
1. Toast the Nuts and Seeds. Either in a large batch on low heat in the oven. Store in an air tight container. Or, dry fry in a pan over low heat until golden and toasty.
2. Assemble your bowl, fruit and mint first. Sprinkle with nuts and seeds. Enjoy xx

Note: Option to vary your fruit, as seen below. in colder months, pear substitutes pineapple.