Breakfast after the rain : Greek Yoghurt with berries and toasted seeds


You surely know this already if you’ve been reading this blog, but the weather this pas few weeks has been incertain to say the least. The weekends have been punctuated with bright rays of sunshine followed by floodlike rain. We have spent a lot of time in Biscarrosse, making the most of it. One of my favorite things to do during the warmer months is to take my breakfast outside, in the garden. It’s really soothing and allows me to start the day on a peaceful note.

Those pictures were taken after a shower, when the sun was just starting to come out and casted its beautiful light on the greens, heavy with rain.
The sky was still dark and grey, but a few rays of light were creating this incredible lighting. I was really smitten by it and took advantage of it to shoot my breakfast. Nothing fancy really, but I thought it could give you some ideas for your morning rituals.

Something that has been increasingly important for me is the aesthetics of the food I eat : I’m more enthusiastic if what I eat is pretty. I like starting my day on a beautiful note, a nice bowl, that forces me to take my time and enjoy.
There are many lovely recipes on the internet, and it is somewhat “trendy” to make pretty breakfasts : miam-aux-fruits, smoothie bowls, açai bowls, overnight oats, fruit parfaits, … and the list goes on.
My version is simpler but also delicious : fresh fruits, greek yogurt, toasted seeds (here sunflower), flax seed oil and some oats (if I want a more substantial meal).






Greek Yoghurt with berries and toasted seeds

For 1 bowl

125g (4.4 oz) of greek yoghurt
Fresh fruits : raspberries, strawberries, blueberries (in winter : apples, kiwis, grappes, persimmons, pears)
Toastes seeds (sunflower, pumpkin, sesame) ou nuts (hazelnuts, pecans)
1 tsp of flax seed oil


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