Please ignore the date on the photo — darn cam­era battery!

It can be hard to serve a hot break­fast when it’s cold out­side and when you are try­ing to cut back on your egg con­sump­tion. We eat a lot of eggs for break­fast and too much of any­thing is not good. This was a nice change of vari­ety from the usual plain fresh fruit break­fast we do. It offers some­thing warm and healthy that tastes awesome.

This was a con­coc­tion that I threw together that is totally freestyle. You can add any­thing you want (as long as it tastes good of course).

I sliced up two large organic Fuji apples. Added approx­i­mately two table­spoons of coconut oil to a fry­ing pan and heated. Added the apples and dropped in about two table­spoons of raw organic unprocessed honey. Sauté until slightly brown (about 15 min­utes on med high heat)

Served the sautéed apples in the cen­ter of the plate on a bed of arugula (I was out of spinach) and here is what I added on top and around the edges in no par­tic­u­lar order:

Organic kiwi — sliced

Organic banana – sliced

Raw organic almond slices

Raw organic walnuts

Raw organic pine nuts

Raw organic Pecans

Organic raisins

Organic grapes

After it was all down on the plate I driz­zled the left­over coconut oil and honey glaze from the pan and fin­ished with a light sprin­kle of cinnamon.

Next time I will likely add a tea­spoon of lemon juice to the pan before driz­zling to cut the sweet­ness just a pinch. I will also add some more nuts. I was run­ning low at the time.

Do your fruit slic­ing while the apples are brown­ing up. Don’t skip the nuts or you will be hun­gry in an hour with­out the protein.

Total prep time: 30 minutes.