You become what you envision yourself being. -Lewis Howes

Sometimes what I make for breakfast also doubles as a quick, simple dessert.  This spiced pear bowl is fast and you can use any fruit that is in season.  During summer, you can use stone fruit or berries.  Since it's fall, I like to experiment with different varieties of apples or pears found in farmer's markets.

Ingredients
2 Bosc pear, peeled, cut in half and cored
2 tbsp coconut oil
2 tbsp coconut sugar
1/2 tsp ground cinnamon
pinch ground cloves
pinch ground nutmeg
1 tsp pure vanilla extract 
1/4 cup water
almond yoghurt, to serve
Active Bean Apple Beet Ginger bar, to serve

Method
In a small pan, melt the coconut oil.  Add in the the pears, coconut sugar and spices.  Cook for a few minutes. Add in the water and vanilla extract.  Let simmer with a lid for around 10 minutes. Depending on how firm your pears are you may need to reduce or add more cooking time.  The pears are done when a knife can pierce it easily.  Turn off the heat and let the pears cool in the liquid.  Serve with a generous amount of yoghurt and crumbled apple beet ginger Active Bean bar.  For extra decadence you can add your favorite chocolate chips.