Sunshine breakfast bowls

Over the last few weeks and months, I took a step back to re-evaluate what I wanted out of this space. If I’m completely honest, going back to work full-time after an extended period of time off left me with a bit less energy for this platform than I would have liked. Instead of feeling guilty about it, I decided to allow myself to take as long as necessary to find that creative energy again. Taking a step back has been really helpful for me to identify those aspects that have been working well, and those that have been working less well. I now have a better idea of what I really want to focus on here, and have allowed myself to leave the things that haven’t been serving me behind. What a great feeling!

A couple months back, I started putting together a plan for some new topics I’d like to blog about in addition to vegetarian and gluten free recipes. I was thinking about restaurant reviews, sustainability tips, Swiss hiking trail descriptions and foodie travel tips – and then the Coronavirus pandemic hit Europe. We’ve been working from home for the last 4+ weeks with significant restrictions on public life, so those new ideas will eventually materialise, somewhere down the line. For now, though, we’re staying home in the knowledge that our actions today will shape our collective path out of this global crisis.

So in the meantime, I’m back with a quick and simple recipe to share with you today. This sunshine breakfast bowl recipe is more of a template for an excellent breakfast than a recipe per se. It’s really quick to throw together, something that has been really important now that we’re cooking 3 meals a day at home. This version – with tropical fruits and toasted coconut – was particularly tasty, but you can use plain yogurt as a base for any number of amazing breakfast bowls. I hope this recipe brings a bit of sunshine into your home during these difficult times. Stay healthy!

-xo KA