Dear Foodies & Friends,
These past few weeks have been long and rough, but I finally decided to take a breather and head out to the city for some lunch! I can’t tell you how AMAZING it felt to get away after being cooped up in one place for so much time. The day was bright and sunny, and my hair danced with the breeze. Not even the crowded bus ride afterward could rain on my happy parade.
You know those cravings you sometimes get that just don’t go away no matter how hard you try? Well, for the past few weeks all I could think about were some plump, juicy momos. Luckily for me, my boyfriend is a wonderful, understanding person (It’s also possible he wanted me to stop saying ‘momo’ in a sorrowful voice every few hours :P) so he agreed to come with. Lunch was SO yummy, and definitely worth the wait. I gorged myself silly.
It’s that time of the year when I start feeling a little homesick. I haven’t really been home for more than a day since the semester started, and my little brother flew the coup to start college too, so mum is on her own now. We’ve got holidays coming up in about two weeks and I CAN’T WAIT TO GO HOME!! Back to mum’s cooking, the kitchen, sprawling over The Cranberry (my ruby red bean bag) and of course seeing my amazing, goofy friends. I’m just counting down the days and already have a list ready of some recipes I want to tackle.
Speaking of mum, one of the ground rules in our house has always been eating a healthy, ginormous breakfast. If we didn’t, we weren’t allowed out of the house, even if it meant getting to school late! It’s a habit that’s stayed with me, and I try to make sure I don’t skip morning meals. Now, during the week that’s not such a difficult thing to do, but on the weekend, it’s a nightmare. I’m a couch potato and usually wake up after breakfast hours are over at the mess. So lately, I’ve taken to buying some ingredients ahead of time so I can put together a decent meal that’s delicious and convenient. That’s how this recipe came about. I’ve always been fascinated by colourful breakfast bowls, and though there are limitations on the fancy ingredients one can buy on a student budget, I decided to go ahead and give it a try. This is my humble, healthy, and super easy version of a complete breakfast bowl. It’s delicious, and mom approved. Doesn’t get any better guys!
Breezy Breakfast Bowl
- 1 Cup of vanilla or strawberry yogurt
- 1 Cup of oats (I used strawberry-apple)
- 1 Banana
- 1 Tablespoon of shaved almonds
- A handful of cereal (I used mango stars, find them here)
- About 3 ripe plums/ or strawberries (they weren’t in season)
STEP 1: Cook the oatmeal according to the instructions on the packet, with milk rather than water so that it comes out nice and creamy. Dilute it a little if you think the oatmeal is a bit gloppy. Let it cool to room temperature.
STEP 2: Pour the yogurt over the oatmeal and smoothen the surface. Top with the cereal, banana, almond, and plums (or berries). Try to arrange everything so it looks nice and pretty, et voilà! Bon Appétite! 🙂
P.s. Use coloured yogurt if you can find it!
I took this bowl around my hostel and it was empty in no time! 😀