Box cereal that is 🙂
We started doing this recipe last year when I was in the deep dark throws of the worst of my eczema and need to drastically modify my diet (and the family’s to make it work). We needed a grain free breakfast that didn’t cost a fortune, was healthy, and was easy enough for even the children to prepare by themselves. The “Breakfast Fruit Bowl” was born. So what’s in it?
BANANAS – lots of them! They’re inexpensive and healthy. YES, healthy 🙂 People frequently vilify this fruit in particular because it contains the dreaded “sugar” or “carbs”, but if God said he made all the vegetation on the third day and said it was GOOD (Genesis 1), we shouldn’t knock bananas for simply being “so full of carbs”. Yes, we live in a fallen world, so nothing will work for everyone, but I regained my health in large part to these awesome yellow fruits, so give them a chance. I promise to write an ode to bananas, but I’ll save that for another post entirely 🙂 because bananas deserve it!
APPLES – another fairly inexpensive fruit, that adds a nice crunch and touch of sweetness. Apples are actually good for your liver (which is an extremely important, often neglected organ). The more tart the apple, the better it is for your liver.
CHIA SEEDS – this is another food that deserves it’s own post! They are a bit on the expensive side, but for this recipe you just sprinkle some on top 🙂 a little goes a long way. There have been a lot of good posts on this wonderful food, so I’ll leave you to those for more information (See: Uses for chia seeds, Mountain Rose Herbs profile on Chia Seeds, and Mark’s Daily Apple’s take on Chia seeds).
NUT BUTTER – peanut butter, almond butter, sunflower seed butter, etc – any will work 🙂
CINNAMON – Cinnamon is cinnamon, right? Well, that actually depends. Remember just a little bit further up I mentioned how the liver is an extremely important organ? Cassia cinnamon (what is normally sold in stores) is bad for your liver when consumed on a regular (re: daily or almost daily) basis due to it’s large coumarin content. Sweet cinnamon (also called ceylon cinnamon, sweet cinnamon, or true cinnamon) on the other hand has very low amounts of coumarin, making it safe for every day use. As you can see, consuming either cinnamon is “good” for you, as long as you follow that simple guideline. Cassia = for occasional use (and good for simmering on the stove top to make your house smell divine) – Ceylon = every day. There is a handy little chart located HERE when comparing some of the primary differences between the two spices, but I can’t vouch for anything else contained on that site. For the record: I use both kinds 😉
To feed a Scott sized family, here’s the recipe you’ll follow:
- 10-12 bananas with freckles (aka ripe), chopped
- 6 apples, washed and chopped
- enough chia seeds to sprinkle on top
- cinnamon to taste (feel free to leave this out if you’d like)
- about 1 cup of nut butter (the amount varies, I don’t really measure it)
Chop and mix your fruit. Sprinkle chia seeds & cinnamon on top. Add your nut butter and stir. The stirring process will mush the bananas slightly so you will get a lovely creamy “sauce” going on. And that’s it. 🙂 Additions I’ve often felt that would be fun to make it a bit of a treat by bits of granola and dark chocolate chips, but I’ve never gotten that far :P.
Yep, I’m eating out of a paper bowl, with a plastic fork 😛 gotta keep up with the dishes somehow!