September Mornings – What I’m Eating.

The reality is that I rarely know what day it is. Sometimes I genuinely forget what time of year it even is. I may sound like a spoilt brat saying this but it does all merge into one when the sun is (almost) always shining and summer is seemingly endless.

I’m not ashamed to admit that I don’t follow the news religiously and my main source of news happenings is the Breaking stories from the BBC App on my phone, my husband sharing relevant snippets with me or my Instagram feed. (I don’t like the feeling of overwhelming negativity all the time). At the same time, it is through social media that I can follow worldwide bank holidays, see differing seasons throughout the year and hear of changing weather.

Recently, it’s been amongst my fellow yachting friends that I have seen a countdown to the “end of season” and only then got hit by the reality that August was drawing to an abrupt end.

How the time has flown by, I have no idea, but that’s a sign of adulting, I suppose.

It only became apparent here in Sardinia the other day when my early morning was met with a dewiness all over the decks on the yacht and the morning air felt slightly brisker than usual.

Yesterday morning was too cold inside to even contemplate my usual smoothie bowl but for the lack of gluten free oats I came to a different idea. This morning, after a short walk in the light rain to the local store to collect a few provisions, I felt my tummy grumbling at me. The moody sky, the droplets of rain and the changing temperature confirmed that it is in fact a whole new month today and that summer in Europe is, perhaps, nearing its close.

I’m sure for many others this time of year brings that same feeling of not knowing whether to put on a jacket, wear a summer dress or get your winter boots back out. And for me, it’s the same with food. It’s not warm enough for an iced smoothie bowl but nor is it cool enough for a warm bowl of oats. So a compromise it is.

For these reasons (and the sudden availability of one of my favourite breads), I came back to a different one of my favourite breakfasts that I feel will stick by me for the days to come.

Gluten Free Toast with Peanut Butter, Banana, Coconut & Chia.

It’s nothing more than a combination of those ingredients but just in case you need a breakdown, here we go:

You will need:

    As many slices of bread or toast as your heart desires, gluten free or not. I used one large slice of Schar Gluten Free Wholegrain, so all measures below are for one piece.
    One large dollop of peanut butter
    Half a banana, sliced
    One tablespoon of unsweetened desiccated coconut
    One tablespoon of chia seeds

Spread the peanut butter onto the bread, arrange the bananas in a neat little pattern, top with coconut and chia and enjoy (with a strong black coffee and a sprinkling of gratitude for a new day, month and season).

This is sweet enough for me, but a drizzle of honey or maple syrup would also be delicious if you fancy starting your morning a little sweeter. If you’re at the other end of the spectrum, go for a pinch of sea salt or a grind of Pink Himalayan Salt for an extra kick.

Simple, but delicious.

Happy September

L… Xo

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