Since moving to Australia a lot of things have changed. One of the most noticeable is the weather. Usually a mundane topic reserved for coffee talk with strangers – the weather here is hot. Next level hot….as in you can’t go about your day without noticing the heat, hot. Anywho, we are moving out of ‘winter’ here and towards summer. If we were state side we would be moving into fall right now…..and no matter where I am in the world September is fall to me.
In the spirit of all things fall I made this nourishing breakfast bowl. This was perfect for keeping me full for a couple hours without weighing me down. Now I normally make my own coconut yogurt however, this time round I bought Coyo Natural Yogurt. Oh yum this was delicious. I’ve used them before in recipes I’ve posed, like my Rainbow Breakfast Bowl.
I’ve been dealing with quite a bit of nausea lately and this tart yogurt is helpful. Not to mention I’ve been needing to eat every 2-3 hours. This coconut yogurt helps keep me feeling full as it is filled with good fats. I paired this with some finer rich fruits, and a lil cinnamon. Cinnamon is wonderful for anyone dealing with unstable blood sugar levels – as its been shown to help stabilise blood sugar, as part of a healthy diet, fitness and sometimes medication regiment. To make your own follow these easy steps below………
Figgy Fall Breakfast Bowl
~1 cup Coyo Natural Yogurt
~3 dried figs, sliced
~1-2 dates sliced
~1/2 banana sliced
~1 tablespoon sprinkled on top*
*Note: I’ve been obsessed with cinnamon lately, if you are not feeling cinnamon on the same level as me you might wanna start with 1/2 teaspoon for your breakfast bowl. Test it out and see what you think.
1) Place yogurt in a small bowl. Sprinkle cinnamon on top.
2) Arrange fruit around the side of the bowl. Serve fresh!