When we grocery shopped earlier this week, I decided to buy a pomegranate – a rather large one. Yesterday, I decided I wanted some of the arils, and set to work disassembling the fruit to get at the tasty jewels inside. I followed the instructions I read on this Healthy Tipping Point post. At least, I thought I did. Rather than scoring the skin where the sections were, I ended up slicing through them, causing pomegranate juice to splatter all over my kitchen wall, in streaks of purply red above my sink.
Unfortunately, I didn’t think to grab my camera to document the juice spatters before quickly wiping them up and gathering the fruits of my labor together to be used in breakfast. They topped my waffles yesterday, and today made their way into a yogurt mess.
This bowl was made with a blueberry Greek yogurt, along with 1/4 cup each of nutty nugget cereal, homemade granola, and of course, the seeds. It was filling, crunchy, and delicious, and I loved how the two fruits complemented each other, being both sweet and tart. Holy YUM! I love messy yogurt bowls for breakfast – they’re a quick way to put together a filling meal when all I want to do is eat.
Do you have a favorite quick breakfast?
