Shake up your breakfast or snack with some high fiber, antioxidant packed raspberries, and sweet ricotta on toast.
Do you eat get into eating ruts? Like, do you eat the same breakfast every day, and 1 or 2 lunches and the same 4 or 5 dinners? If so, you are not alone. We’re all creatures of habit. I HAVE to mix up at least dinners so I have something to share on this blog, but here’s my confession – I eat the same darn overnight oats breakfast every day. OK, I do vary the fruit, and the nuts, but otherwise, it’s pretty much the same. Some weeks, I feel like even my grocery cart looks the same every week. BO-RING!
So this week I decided to change it up a little bit. I’m not usually much of a toast eater, but I found some heavenly, nutty whole grain bread, and for some reason, in the middle of winter, Sprouts had fresh raspberries on sale. A bit of ricotta cheese mixed with a touch of honey, and I have a new breakfast (or snack) idea. Super easy too!
Did you know that raspberries are super high in fiber? One cup of raspberries has about 9 grams of fiber – including the soluble kind of fiber that helps to lower cholesterol and stabilize blood sugar. That’s good, especially at breakfast or snack time.
Fun Fact (in case you’re ever on Jeopardy). Raspberries have so many seeds because each raspberry is made of many time fruits (called drupelets) all clustered together, and each one has a seed.
This really doesn’t need a recipe, but just in case, here it is!
- 2 slices whole grain bread
- 1/4 cup ricotta cheese
- 1 tablespoon honey
- 1/2 cup fresh raspberries
- Mix together the ricotta cheese and honey.
- Toast the bread, and spread 1/2 the ricotta on each slice of bread
- Top each slice with 1/4 cup of fresh raspberries
- Serve immediately
The Red Raspberries website has lots of great health info and recipes for raspberries. In case you want to stop by and visit them.
Do you get excited when you spy the first raspberries of the season at the grocery store?