At the start of the New Year we all hope to make changes. We want to live better, eat better and exercise more. Sadly, most of those ideas get tossed away by February because lets’s face it, with our hectic lifestyle is close to impossible to make sure that we prepare a healthy breakfast.
To be perfectly honest this is what I hope to do daily run on the treadmill for at least 30 minutes, do yoga, meditate, take my vitamins, practice acts of kindness, then journal all of that at the end of the night while sipping on a cup of tea holding the hand of the one I love while telling him how much I appreciate him. What usually happens is I hit the snooze button at least three times in the AM, grab a cup of tea, hustle out the door, work non-stop, get home make dinner and meditate before falling into a coma.
Now I know that I can’t magically change everything that I need to in one afternoon but I can do one thing new every week to slowly incorporate all the stuff I want to change. So for the first week of January I plan on making breakfast my priority. I thought of things that I really enjoy eating in the morning, which led me to the memory of me eating half of a grapefruit when I was a child.
Before you squirm let me tell you about the delicious Red Scarletts that I have been eating. Now I know that February is officially Grapefruit Month but I couldn’t hold this in until then. Bar none these are amazing. Quite frankly they really were the super fruit before pomegranates burst on the scene. They are packed with vitamin c, lycopene (the red ones), help to lower cholesterol, are filled with antioxidants and reduce your risk of developing colon cancer. The only caveat is if you are currently taking certain meds they can block their efficacy so check with your doctor.
Here is my new favorite breakfast treat courtesy of Red Scarlett’s. You’ll love it because it can be stored in the fridge for up to four weeks. Enjoy and Happy New Year!!!
Broiled Sweet Scarletts Grapefruit with Granola and Yogurt
Prep: 5 min | Time to Table: 10 min | Serves 2
1 Wonderful Sweet Scarletts Grapefruit
2 tablespoons turbinado sugar, or raw sugar
1 cup Grapefruit Pecan Granola
1 cup fat-free Greek yogurt
Heat broiler and place rack 4 inches from heat. Cut grapefruit in half crosswise. If desired, use a paring knife to cut around segments to separate from membrane. Sprinkle each half with 1 tablespoon sugar and immediately place on a baking sheet under the broiler. Broil until sugar is melted and browning. Remove grapefruit and let cool. Serve each grapefruit half with yogurt and granola.
Grapefruit Pecan Granola
Prep: 20 min | Time to Table: 2 hr 10 min | Serves 2-4
¼ cup Wonderful Sweet Scarletts Grapefruit juice
¼ cup coconut oil
¼ cup honey
½ teaspoon ground ginger 1
1/8 teaspoon ground nutmeg
3 cups rolled oats
3 tablespoons ground flax seed
1 cup pecans, broken into pieces
¾ cup unsweetened coconut flakes 1
1/3 cup golden raisins 1
1/3 cup dried apricots, chopped
Heat oven to 300°F. In a small bowl whisk together the grapefruit juice, coconut oil, honey, ginger and nutmeg. Separately, in a large bowl mix together the oats, flax and pecans. Stir in the juice mixture and spread onto a large, rimmed baking sheet. Bake for 1½ hours, stirring once. Add the coconut, raisins and apricots and bake until coconut is lightly toasted and granola is golden brown, another 20 to 25 minutes.