I’m one of those guys that just doesn’t think about breakfast when I wake up. But I know it’s good to get something in my belly in the morning to kickstart my metabolism. So I came up with something fresh and light that’s easy to make either in the morning before work, or prepared the night before. My inspiration? Fresh, juicy Flathead cherries are in season right now, so I had to pick up a bag from a local fruit stand. I also had some fresh blueberries in my fridge. Finally, I looked around at the herbs I have planted in my front yard, and thought that a few fresh sprigs of mint would be the ticket. So here is an easy, healthy breakfast of Greek yogurt with sautéed berries.

The berries are already delicious, but I wanted to pump it up a bit more with a thick, sauce-like consistency, and some additional flavor for accent. That’s when I thought about balsamic vinegar, which is thick, dark, and a little sweet, with less acidity than regular vinegar. It provided just the right counterpoint to the berries and honey. My recipe here is just for a single serving, but I usually prepare larger batches, and then just refrigerate it to get several breakfast meals out of it for my efforts. Life is a bowl of cherries, right?

Ingredients:

A handful of ripe cherries
2/3 C. fresh blueberries
2 tsp. ghee or clarified butter
1 tsp. balsamic vinegar
1 TBS raw, unfiltered honey
Fresh mint leaves
1 C. plain Greek yogurt

Directions:

Wash your fruit and mint leaves, then pit and halve the cherries.

In a small sauce pan, melt the ghee over medium-high heat. Then toss in your berries and mint leaves, keep them moving to warm them up and soften, about 2 minutes.

Add the honey and vinegar, and allow to bubble into a thick sauce, about 2 minutes.

Pour the berries over a bowl of yogurt, and breakfast is served!