No matter what I am having for breakfast, I always try to incorporate some fruit into my meal. It feels strange now to have a breakfast without it. The last two days I have been playing with how I prepare my fruit.
Day 18 – Grilled Pears
I cut a medium, almost ripe pear in half and scooped out the seedy steam stuff. I sprinkled a little gingerbread sugar (sample from work!) on top and placed it on my grill pan over medium high heat. I covered the top of the pan and let the pear cook for 5-7 mins.
Yum! I love the slight caramelization that happens to fruit when you grill it. I added some greek yogurt, powdered ginger, ground flax, and Kashi Go Lean to round out the meal. It felt as if I was eating dessert for breakfast.
Day 19 – Broiled Grapefruit
I was telling a co-worker about my grilled grapefruit creation last week and she suggested that I try broiling it. I cut a grapefruit in half, ran my knife along the edges, and sprinkled the top with a little gingerbread sugar. I thought I had my oven set to broil, but discovered later that I needed to turn the dial a bit more in order to get it to click on.
I topped it with the quartet of greek yogurt, powdered ginger, ground flax and Kashi Go Lean. I would like to try this recipe again with my oven actually set to broil. The top didn’t get all crunchy and caramelized like my coworker promised and I was too hungry to wait so I just ate it!
Stay tuned for a post tomorrow about vanilla bean paste and my tips for the perfect cup of coffee