RA-Friendly Banana Avocado Papaya Breakfast Bowl

by Emil DeAndreis Patient Advocate

When the seasons change and the temperature starts to drop, our breakfast doesn’t have to act accordingly.

With rheumatoid arthritis (RA), I’m always trying to find ways to pack in foods rich with antioxidants without eating the same meal over and over each morning. For instance, I am forever endeavoring to eat spinach without having to eat another salad.

This leads me to try lots of recipes, and to create my own dishes based on what in my pantry is about to go bad. Recently, I experienced a tropical success! The leaves were changing color outside, the air was turning brisk, but my mouth felt like it was swinging in a hammock in Tahiti.

This recipe is chock full of RA-friendly ingredients. From avocado and walnuts and chia seeds for their Omega 3 fatty acids, to papaya and spinach for their antioxidants —here’s what you’ll need.

Those are some good looking ingredients.
Those are some good looking ingredients. / Emil DeAndreis


  • 1 banana

  • 1/2 avocado

  • 1/4 papaya

  • 1 cup spinach

  • 1/2 cup frozen strawberries

  • 3 unfrozen strawberries, sliced

  • A handful (I’ve deemed this an official measurement) of walnuts

  • A dollop (also official) of almond butter

  • 1 tablespoon chia seeds

  • 1 1/2 cups almond milk (adjust for however thick or thin you want your bowl)


Put banana, avocado, papaya, spinach, frozen strawberries, almond milk in blender, and blend! Pour your blended base into a bowl, then decorate with sliced strawberries, walnuts, chia seeds, and papaya meat creatively, and enjoy!

Time to dig in
Time to dig in / Emil DeAndreis

I like this fruit bowl in particular because the avocado adds a buttery taste and texture when joined by the banana and almond milk. The papaya and strawberry taste nice together as well, and the almond butter adds some necessary protein to your meal.

Note: You can really put anything in these bowls. What you see above is not strict. If you have raisins, or peaches, or cashews, or kiwis, or you don’t like certain elements of the above recipe, make substitutions as you desire. If you’ve got something that you need to eat before it goes bad, this bowl might be a good place to put it! That’s the cool thing about these fruit bowls. Let’s hold onto summer as long as we can, and enjoy!

Emil DeAndreis
Meet Our Writer
Emil DeAndreis

Emil DeAndreis is a baseball coach, and an English professor at College of San Mateo. His memoir, Hard To Grip, chronicles his journey of losing a professional baseball career to rheumatoid arthritis. He lives in San Francisco with his wife. Follow along with Emil on Twitter @EmilDeAndreis).
Emil is also a Social Ambassador for the RAHealthCentral Facebook page.