Isn’t it interesting what memories come up when it comes to certain foods? I have a strong memory of my Grandma Rosa serving already segmented grapefruit with a sprinkle of sugar and a fancy spoon after dinner as dessert. I felt like such royalty eating such a pretty dish in such a fancy bowl as a little girl. I guess you can say even back then I appreciated a beautiful presentation! It’s important to check out my notes in the recipe linked below regarding portion size for both grapefruit and coconut cream to make sure it remains as a safe low FODMAP breakfast option for you.
Grapefruit has always been a bit bitter to me but this broiled version cuts down some of the bitterness and makes for a great breakfast dish or even dessert. Plus what is better than some homemade fresh whipped cream to put on top?! It’s important to check out my notes in the recipe linked below regarding portion size for both grapefruit and coconut cream.
I knew that grapefruit was packed with amazing nutrients but I discovered even more health benefits of this citrus fruit like:
- Low in calories but high in nutrients.
- High in vitamin C which is even more important to get your daily intake during flu season!
- Can help with weight loss as it is high in fiber.
- May help control insulin levels.
- Can help regulate blood pressure & cholesterol levels.
- Extremely hydrating.
It’s important to note that some medications do not interact well with this citrus fruit due to a certain enzyme that it contains. Always check with your doctor!Print
A delicious breakfast treat to elevate your weekend brunch!
- Preheat the oven to broil.
- Cut the grapefruit horizontally and pour a teaspoon of maple syrup onto each half. Sprinkle a dash of cinnamon on both halves.
- Place grapefruit on a lined baking sheet and broil for approximately 5 minutes, checking frequently to prevent burning.
Coconut Whipped Cream:
- Open the unshaken can and using a spoon remove the top white cream layer only (making sure to avoid the coconut water).
- Using a mixer, whip coconut cream, vanilla extract and maple syrup on high speed until whipped texture begins to form (about 3-4 minutes).
- Refrigerate leftover whipped cream for up to a week.
It’s important to watch your portion size when it comes to both grapefruit and coconut cream. Grapefruit is moderate FODMAP at 1/2 cup portion size and is low at 80 grams. Keep your coconut cream consumption to 1/4 cup to stay low FODMAP.
Keywords: fodmap breakfast recipe, fodmap grapefruit recipe, fodmap breakfast