First, let’s address the fact that it’s been a month since I’ve successfully posted a blog.
I had HUGE content plans for during my trip abroad (a blog series that’s still happening but delayed, more video, more interaction, and blogging), but it got really real somewhere between 15 flights, 4 countries, turning my cash into the right kind of rupees, spending my birthday in a TukTuk, and surfing in Padang Padang.
That’s what I love about travel, it reminds us of what’s important and of the most value within each moment.
It allows us to feel uncomfortable in new ways and reminds us that much like life as a whole, the deadlines we create for ourselves can often be grouped into a larger picture or pushed back a day (or 10).
Not in a “lazy” way, but in a “sometimes you have more mosquito nets and geckos than you have WiFi signals” way.
I still did a lot, took thousands of beautiful photographs for wellness retreats that I was hired to photograph, kept up with an online chemistry course, re-certified my national paramedic certification, and virtually met with my private coaching clients.
Sometimes the “bare minimum” is actually pretty impressive.
Speaking of impressive, I had the pleasure of staying in a sweet spot overlooking Bingin Beach, Bali called The Temple Lodge. Not only were the views breathtaking, but the menu was also outstanding with an Ayurvedic flare.
Turmeric, cardamom, and coconut for days.
While I don’t know all of the specifics, I do remember enough about the ingredients and textures to be inspired, hence why we have the Golden Grilled Banana Breakfast Bowl.Click here to go straight to the recipe
It’s tangy, sweet, a little savory, crunchy, creamy, and leaves you wanting another serving or so. Along with the hefty punch of both macro and micronutrients, I’d say it’s a win.
I took my favorite granola recipe and modified its contents to reflect the flavor profile that I remember, and it’s pretty damn good.
Okay, it’s really good.
A layered fruit, yogurt, and granola bowl that will get your taste buds going in the best way.
*I highly recommend making the granola ahead of time to decrease the amount of time it takes to put this bowl together. Store the granola in an airtight container at room temperature for 1-2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine the oats, pepitas, pecans, cashews, salt, cinnamon, cardamom, turmeric, and ginger. Stir to blend.
Pour in the coconut oil, maple syrup, and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola into your prepared pan and use a large spoon or spatula to spread it in an even layer. Bake until golden, about 25 minutes, stirring halfway through. The granola will further crisp up as it cools.
Let the granola cool completely, undisturbed, before breaking it into pieces.
Grate the granny smith apple and place it in the bottom of your bowl.
Heat either a medium sized skillet or a cast iron grill pan (my preference) to medium heat. Place bananas in the skillet and grill for 1-2 minutes per side, or until grill marks appear as in the photo.
Meanwhile, add yogurt and whatever amount of granola you’d like to the bowl (maybe a 1/2 cup or so) on top of the apple. Once your bananas are grilled up, place them on top.
For more daily inspiration and recipes come and see me on Instagram, Pinterest, and Facebook. If you’re interested in learning more about who I am head to this page or my personal Insta. See you there 😉