I’m two weeks into a month of blessed annual leave and I have to say, apart from the obvious benefit of not having to go into work, I’ve noticed that the change has also reflected in my diet.
I’m eating healthier, without even making an effort or putting too much thought into it and I’m even having breakfast every day, something I found impossible to do while working. There was never enough time in the mornings and makeup and fluffy hair took precedence over a nutritious breakfast. Breakfast, on the odd occasion I did have it during the week was something regrettable from the cafe at work.
So I’ve been enjoying the chilly mornings, watching the sun come up and paint the hills a lustrous green, playing with the dogs and basking in their happiness at having me around while enjoying a simple breakfast everyday.
Today it was warm porridge with beautiful fresh bananas, strawberries and honey from the farmers markets and crunchy slivered almonds. The photos are going to have to go into the gallery of regrettable shots, but let me assure you, it was totally yum.
This recipe serves 2.
- 1/2 cup instant oats
- 1 1/4 cups milk
- 1 ripe banana, sliced
- 4 strawberries, sliced
- 2 tbsp slivered almonds
- 2tbsp honey
- 1 1/4 tsp honey
- 1/2 tsp vanilla sugar
- extra milk, to serve
- Place oats, milk and cinnamon in a saucepan over medium-high heat. Bring to the boil. Cook, stirring, for 1 minute or until mixture is thick and creamy.
- Place honey, vanilla sugar and almonds in a small, non-stick frying pan over medium heat. Cook, stirring, for 1 minute or until heated through. Add banana and strawberries. Toss to coat.
- Divide oat mixture between bowls. Top with banana and strawberry topping. Serve with extra milk.