Lifestyle Recipes

Cantaloupe Breakfast Bowl

Seasonal, healthy, fresh and delicious! Another awesome summer recipe by Christina Vlahoulis.


For the Cantaloupe Melon Bowl 

Serves 2

1 Cantaloupe
2 Cups of Plain Greek Yoghurt (you can use soy, almond or coconut yoghurt for a dairy free/vegan version)
½ cup Melon Balls or Cubes
½ cup Black Grapes (or any grapes, cherries, strawberries etc)
½ cup Walnuts, slightly crushed (or any other nuts or granola)
1 tsp Linseed
1 tsp Cocoa Nibs
Honey, for drizzling
Sour Cherry Syrup, for drizzling



Method: Cut cantaloupe in half, lengthwise and scoop out the seeds with a soup spoon. If you have a melon scoop utensil use it to scoop and form the melon balls, otherwise scoop some melon with soup spoon. Spoon 1 cup of yoghurt into each cantaloupe half. Top with the melon, grapes, walnuts, linseed and cocoa nibs. Finally drizzle the honey first followed by the sour cherry syrup and serve.




Recipe and photos by Christina Vlahoulis



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