Greek yogurt with toasted almonds, apricot and cardamom

Dry-toast the almonds in a frying pan over medium-high heat until fragrant and slightly browned in spots, about four minutes. Let them cool, then chop them coarsely; chopping them while warm makes them crumbly.

Spoon the yogurt into a bowl and stir in the cardamom and cinnamon. Cardamom adds a floral, almost citrusy note that pairs beautifully with stone fruit, and cinnamon helps keep your blood sugar stable.

Halve the apricots, remove the pits, and slice the flesh into wedges. Place them on top of the yogurt.

Scatter the toasted almonds and flaxseed over the top. Full-fat yogurt provides the fat and protein, while flaxseed offers the fiber and lignans that support hormone balance. Two apricots are just enough fruit to add sweetness without causing a morning blood sugar spike.