Growing up, sleepovers at grandmother's house guaranteed you two things - ice cream every night after dinner (it was my grandfather's most loved meal of the day) and a beautifully cut grapefruit for breakfast in the morning. While I loved both, the challenge of squeezing every last drop of juice out of the grapefruit was my favorite. All it took was a little sprinkle of sugar and I was in heaven!
This recipe is a take on that traditional grapefruit breakfast without the refined sugar and the added nutritional benefits of honey, cinnamon, chia seeds, almonds and a bit of coconut oil. The boost of Vitamin A & C found in the grapefruit will help keep your immune system up to speed, something every new or expecting mom needs, especially during the colder winter months. The chia seeds add Omega 3's & 6's, essential fatty acids that play a key role in brain function and cardiovascular health, while containing soluble fiber which helps you feel fuller longer. The almonds are alkaline forming (surprisingly so is grapefruit) and add insoluble fiber, a great aid in keeping things moving through your digestive track.
So, get yourself some grapefruit and try this recipe for breakfast. Have it as as an anytime snack, share it with the kids or even enjoy as an after dinner treat. I promise, no matter when you have it or who you share it with, it will never dissapoint.
1 large grapefruit
2 tablespoons coconut almond crumble divided (finely chopped almonds can be used as a substitute)
2 teaspoons honey (divided)
1 1/2 teaspoons chia seed (divided)
1/4 teaspoon cinnamon (divided)
Cut the ends off the grapefruit so that you have a flat surface to work from later. With the trimmed ends facing out, cut the grapefruit in half and remove any seeds. Using a pairing knife, place the tip on the inner rim of the grapefruit, where the peel meets the fruit. With your knife slanted slightly towards the center of the fruit, make a circle cut following the rim around the entire grapefruit (this will detach the inner fruit from the outer peel). While cutting, be sure not to puncture the skin which will cause the juices to spill out later (and believe me, you don't want to miss out on the juice). Now, place your knife at the center of the grapefruit. With the tip pointing down cut along each inner membrane, being sure to cut each membrane to fully release each fruit segment. Work your way around the grapefruit until all of the segments have been cut.
Place the grapefruit halves face up on a baking sheet lined with parchment paper. On each grapefruit half drizzle on the honey, sprinkle on the cinnamon and cover with chia seeds. It's important to complete the process in this order for the best results. Set your oven to broil and place the grapefruit halves inside to cook for 4 -5 minutes. When the outer peel begins to turn dark brown/black and crisp around the edges the grapefruit is done.
Take the grapefruit halves out of the oven and allow to cool for 3 -4 minutes. Top with coconut almond crumble or chopped almonds and dig in!