Melon Breakfast Bowls and a bit about Potassium

I can’t wait until we get back into an apartment with a kitchen. I am really hoping for an oven as well, fall weather is starting to hit and I am dreaming about pumpkin again! However, we are in hotels at least for the next few days. The hotel we are in currently here in Bratislava does not have breakfast either, so we have to get creative again. Fortunately, there is a small produce stand near our hotel where we found some of the last melons of summer. I love melons, they are low in calories and so delicious. They are also loaded with fiber and potassium, both of which play a role in keeping your heart healthy by decreasing cholesterol levels and blood pressure. We have been eating out a lot, which generally means high sodium foods. Foods that are high in potassium can help counteract the effects of a high sodium diet and prevent a rise in blood pressure. Foods that are high in potassium include bananas (of course!) as well as whole grains like amaranth, buckwheat and barley, apricots, artichokes, avocado, beans, potatoes and more. Potassium is fairly heat stable (it won’t break down if you cook it) but can leech out into cooking water, so use minimal water or other methods if you cook foods high in potassium.

This tasty melon breakfast is not only packed with potassium goodness, but it’s also got whole grains and protein from the yogurt. Delicious? Check! Healthy? Check! Easy enough to do anywhere? Check!

Melon Breakfast Bowls
Serves 2
1 Small Melon (honeydew or cantaloupe)
1 cup Greek Yogurt
2 tsp Honey
1/4 cup Muesli
2 Tbsp Walnuts
Strawberries or other berries

Cut the melon in half. Scoop out the seeds using a spoon. Slice strawberries or other berries.

Divide the yogurt between the two melons, top with walnuts and muesli, drizzle with yogurt and top with berries. Simple and straightforward but oh so tasty!