RA-Friendly Banana Avocado Papaya Breakfast Bowl
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.
- 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)
Instructions: 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!
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!