So my recipes and meals tend to change with the season due to whats available and what the weather is doing. Since it’s getting warm we are feeling like something a little lighter, we won’t forget about our hot cereal and chiliquiles we’ll just put those recipes on the shelf until it gets cold again. I was able to get strawberries and fresh mint at the Farmer’s Market, the rest I got at Whole Food’s. I’m sure in a few weeks there will be more fruit available, so just use what you like or what you can get you hands on.
-Fruit Salad- serves 2
Small pint strawberries, cut to your liking (FM)
2 apples, diced
2 banana’s, sliced
1/2 fresh pineapple, cut into bite size pieces
1/2 pint raspberries
2-4 T. fresh mint (FM)
4 tsp. pumpkin seeds
4 T. unsweetened coconut
2 c. plain organic yogurt
1 c. granola (I used a pumpkin flax granola)
1. Cut up all the fruit and mint except the banana’s and raspberries. Place this mixture into two bowls.
2. Add the sliced banana’s to each bowl, divide the remaining ingredients (pumpkin seeds, coconut, and yogurt) between the bowls. Finish them off the the granola and raspberries. Enjoy
FM- Farmer’s Market