Bank Holiday has been indulgent to say the least. Brunches with friends, dinners out every evening…it’s been wonderful but I can’t wait to get back to my normal healthy routine. Adieu prosseco, I’m sure we’ll meet soon on hazy summer evenings.
After hot cross buns, crumpets, and lots of easter chocolate the last couple of days, I woke up this morning just craving something fresh before training. This is actually a Waitrose recipe I have had dog eared for ages. I’m glad I picked this light recipe, as anything heavier would have come right back up after that 400m/200m/100m sprints and 3k session in Primrose Hill!
Grapefruits are such a lovely fruit, the pink and ruby red ones packing in more nutrients. Low in calories it contains lycopene, phytonutrients essential to protect the skin from UV rays, It’s filled with vitamin C to combat sickness as the season changes to spring. This dish makes a fresh take on breakfast, easy to make, and perfect to serve if your hosting some friends too.
- 1 pink of red grapefruit
- 1 large orange
- Juice of half an orange
- Greek Yogurt
- Teaspoon Honey
- Chopped pistachios
- Teaspoon Coconut Oil
- Seeds of choice (I like pumpkin)
- Half teaspoon Vanilla Essence
Peel and slice up your grapefruit and orange into thin circular slices, and place into your bowl.
Heat a pan to medium heat and dry toast your nuts and seeds (small handful). Toss them in the pan for a minute, and pour on top of your fruit.
In the same pan, heat up a teaspoon of coconut oil. Squeeze in the juice of a small orange, pour in a teapsoon of honey and stir. Add your vanilla essence to the pan, give it a quick stir and pour on top the fruit bowl.
I like to serve mine with a tablespoon of thick greek yogurt. Sprinkle on more seeds or coconut flakes if you wish. If you are dairy intolerant, coconut yogurt is delicious too, or a soya alternative.