There are moments where life can feel warped speed, stepping back to see what the date is can knock your socks off with reality.
I say this because one minute last week I was facing having no job and the next I had to fit a new job around leaving the one I had just discovered wasn’t going to last much longer.
It’s June 25th, 2013.
I find that fact humorous alone as I never considered life 13 years after the millennium, ahh 13 -year-old me living in the present. I remember that new years better than so many since, my mind never materialized the situations I would face. The decisions I would make. Or where my feet would have landed in 2013.
I imagined I’d have it so together and be someone I’m still not quite yet.
But let’s face it, I pretended to do shots with Gatorade that night so what kind of wisdom did I really have???
Yes, life can pass by in the blink of any eye or in the beat of a heart and stopping to laugh at puppies playing or the taste of something you whipped up is important.
Stopping to be honest with people who mattered or whose path you shared from time to time is so vital.
I did that with my first love the other day, I said concisely how thankful I am still to this day for his influence on my life, especially at the time he stumbled into it.
I believe in honesty, because life’s too short for anything else. I also believe in being outside during magic hour which it currently is in London.
So as your tastebuds are tantalized with caramelized pineapple paired with baked yogurt in a healthy granola crust I will be listening to music and panting around Hyde Park trying to get fit with this couch-to-5k method.
Yogurt Granola Cups with Caramelized Pineapple
1/2 cup oats
1/4 cup coconut flakes
1/2 cup brazil nuts, roughly chopped
1 tablespoon linseeds
1/3 cup coconut oil
2/3 cup flour
1/3 cup yogurt
3 tablespoons pineapple juice
1/4 cup pineapple
3 tablespoons brown sugar
Preheat the oven to 180°C/350F.
Place the oats, coconut flakes, brazil nuts and linseeds in a food processor and process until medium fine. Mix in the coconut oil and flour until well combined.
Set in the oven for approximately 8 minutes, remove and press down the cups as they will have risen. Place back in the oven until lightly golden on the edges, approximately 6 minutes. Leave to cool for 5 minutes in the tray, than remove carefully and allow to cool fully on a cooling rack.
In a bowl place the yogurt, egg and pineapple juice. Mix until well combined, approximately 30 seconds and pour into the cooled cups. Place in the oven and bake for a further 20 minutes or slightly jiggly in the center.
Set aside to cool.
Heat an oven grill on high and place the pineapple in the oven for a minimum of 5 minutes each side, the pineapple should be dry of juice.
Spread the brown sugar in a saucepan and place on high, coat both sides of the pineapple and allow to caramelize for approximately 2 minutes each side.
Allow to cool fully before serving.