summer breakfast

Eating a varied diet means you get lots of different nutrients. This is a good thing. When I’m ‘dieting’ though I find it much easy to keep track of my calories when I’m eating roughly the same foods each day. It makes shopping easier, and is often cheaper, more importantly it keeps me accountable. My breakfast of two white nectarines, half a cup of creamy Greek yogurt and third cup of crunchy, homemade granola has 370 calories. Nectarines are sensational later in summer – I’m especially partial to the white ones.

white nectarine yogurt granola breakfast

summer breakfast

Closely related to the peach nectarines originated in China. They’re low in calories. I eat two or three of them for breakfast at about 60 calories each. They also contain healthy amounts of B, C, A & E vitamins. And let’s not forget fiber. Fiber’s your friend don’t forget. I love them because the ones I’m eating now are really juicy and taste sensational.

I’ve also included my recipe for granola, or ‘muesli’ as Aussies call it. I use egg whites instead of oil to give it crunch; pure maple syrup instead of sugar. You can add dried fruit to it once it’s cooked. It makes an absolute truckload but keeps for a month or so in sealed glass jars. In a pinch if I don’t have all the ingredients at home I just use oats or whatever nuts I have on hand.

maple granola

  •  3 egg whites
  • 1 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • salt
  • 4 cups rolled oats (old-fashioned oats)
  • 1 cup pumpkin (pepita) seed kernels
  • 1 cup sunflower seed kernels
  • 1 cup sliced almonds
  • 1 cup pecan pieces
  • 1/3 cup sesame seeds
  1.  Grease 2 large baking sheets or line them with parchment paper. Preheat the oven to 375°F (190°C).
  2.  Whisk the egg whites, maple syrup, cinnamon and a pinch of salt in an extra-large bowl until well combined.
  3.  Add the remaining ingredients and stir until well combined.
  4.  Spread the oat mixture onto the prepared baking sheets. Bake in the preheated oven, stirring occasionally, for about 25 minutes or until golden brown and crisp. Let cool completely before storing. Makes about 10 cups
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