I had avocado toast for my last breakfast in Bangkok, and the perfectAvocado Toast is not a humble affair. It is a symphony of tomato tepanade topped with thick slices of avocado, seasoned with salt, pepper, chilli flakes, a liberal squeeze of lemon and finally a dash of tabasco sauce, all on toasted whole seed sprouted bread. When time is limited, we have to make the moments we have memorable for ourselves, and a little time and effort is never misplaced when making food memorable.
I realized only recently that my blog, originally intended as a platform to share my lifestyle, has turned into nothing more than just a smoothie journal. Haha. I hope to change this in the upcoming months! I want to be able to share more of myself and the things in my life (other than my breakfasts) that make me happy. I promise to do better to connect with more of you and see some of the things that inspire you as well!
Today’s breakfast was a chilly bowl of mango cherryberry banana ice cream topped with fresh raspberries, sweet coconut flakes, and chopped medjool dates. This combo was so fluffy and delicious I encourage all of you to try it out. Let me know what you think!
2.5 frozen bananas 3/4 cups of chopped frozen mangoes 20 large dark frozen cherries 3 chopped large frozen strawberries 1 large tbsp of organic almond butter 1 tbsp of Chia seeds 1 tsp of maca powder Add organic vanilla almond milk
A breakfast of soy-yogurt with strawberries, grapes, japanese persimmon, mango, passionfruit and mangosteen: I’ve found that eating tons of fruit for breakfast just makes me feel really refreshed and clean for the day. Soy-yogurt/yogurt days are days when I have too much to do, and today the “too much” comes in the form of this 72 hour writing placement test for my university next year. No wonder I find solace in food.