It’s true what they say about your taste buds changing when you consistently eat healthy. I used to never eat fruit or most vegetables. I had my first salad my sophomore year in college…a Caesar Salad from Red Lobster, but a salad nonetheless! I was pretty proud of myself at the time. When it came to fruit, I could stand to eat it if it was blended up in a margarita or in the form of juice, but the texture was just too much for me and they lacked a certain sweetness that only refined white sugar (or alcohol) could provide.
Now that I’m several months into eating clean, I am surprised, and ecstatic, that I enjoy snacking on crispy kale chips, I eat a green leafy salad every day with just a light sprinkling of olive oil and vinegar, and I get excited about a big bowl of fresh fruit. I’m still not totally over the texture thing when it comes to fruit, but I think I have found a healthy solution to that little problem.
This is becoming one of my favorites. I especially love it because I can make enough to last us all week for a quick and easy breakfast or to satisfy the evening sweet-tooth.
- 1 lb Fresh Strawberries
- 1 pint Fresh Blueberries
- 4 Fresh Kiwi
- 4 Bananas
- 1 T Orange Zest (roughly 2 oranges)
- 1/4 cup Fresh Squeezed Orange Juice (1 orange)
- Cut up the strawberries and kiwi into bite sized pieces, then add them to a large bowl. Add the blueberries, zest and orange juice. Mix well. Store in an air tight container in the refrigerator. When you are ready to enjoy a bowl of fruit, slice up half a banana and add it to your individual serving. Otherwise, by day two you will have really gross looking, brown banana pieces in your beautiful bowl of fruit! Yuck.
- 2 cups Organic Quick Cooking Oats
- 1 cup Almond Meal
- 1/4 cup Honey (or Agave Nectar)
- 1/4 cup Coconut Oil
- 2 T Poppy Seeds
- 1 T Lemon Zest (roughly 2 lemons)
- 1 t Pure Vanilla Extract
- 1/2 t Celtic Sea Salt
- Preheat the oven to 350
- Place the oats, almond meal, poppy seeds, lemon zest and salt in a the bowl of electric mixer with the paddle attachment.
- Turn the mixer on low to incorporate, then slowly add in the wet ingredients.
- Adjust the amount of oil/honey as needed. Mix until completely incorporated; the mixture should still look slightly dry.
- Place some parchment paper on a sheet pan and spread the granola onto the pan. Heat at 350 for about 15 minutes or until it begins to lightly brown.
- Let it cool completely and store in an air tight container.
- 24 oz Plain Nonfat Greek Yogurt
- 2 T Fresh Lemon Juice
- 1/4 cup Honey
- Mix all ingredients well and store in an air tight container. Add more honey to get to your desired sweetness.