BLUEBERRY BANANA YOGURT BOWL

½ cup blueberries

½ frozen banana

½ cup Greek yogurt

1 tablespoon oats

1 tablespoon almond butter

Optional: 1 packet Truvia (or sub honey/agave)

 

In a food processor, mix frozen banana, blueberries, and yogurt until until creamy (plus optional sweetener). Top with oats and almond butter and any additional toppings.  Makes 1 serving. [Per Serving : Calories 310, Fat 10 grams, Carbs 41 grams, Protein 18 grams]


 

PUMPKIN GRANOLA BOWL


1 heaping tablespoon Slender Seven Cookie Dough

2 tablespoons Oat My Goodness Vintage Granola

2 tablespoons pumpkin puree

2 tablespoons pomegranate seeds

½ cup 0% plain Greek yogurt
 

 

Combine all ingredients in a bowl or layer in a cup as a parfait. Serves 1. [Per serving: 228 calories, 25g carbs, 7g fat, 15g protein, 10g sugar].

 

CASHEW YOGURT

12 ounces whole, raw cashews

8 pitted medjool dates

2 teaspoons cinnamon

1 teaspoon vanilla extract

4-5 packets unflavored powdered probiotics

water

 

Soak the raw cashews, dates, cinnamon and vanilla in water 8-10 hours. Use a strainer to drain the water, then pour contents into a food processor or blender. Start by adding 2 cups cold water, gradually adding more depending on desired thickness, and blend until creamy.Add in the probiotics and continue to blend. Once smooth, transfer the yogurt to an air-tight container. Makes 12 servings [Per serving; 200 calories, 13g fat, 21 g carbs, 2g fiber, 13g sugar, 5g protein.]

 

ORANGE GINGER YOGURT BOWL

1 container Siggi's Orange & Ginger yogurt

1 orange, peeled and sliced

2 tablespoons golden raisins

1 tablespoon shredded coconut, unsweetened

1 teaspoon fresh ginger, grated

 

Place the yogurt in a bowl and top with the orange segments, golden raisins, coconut and ginger.

 

BLUEBERRY COBBLER BREAKFAST BOWL

1 cup blueberries, fresh or frozen

1 tablespoon coconut flour

1 tablespoon oats

2 teaspoons honey or agave (or 1 packet Truvia)

½ cup plain Greek yogurt

 

Combine the blueberries, coconut flour, oats and sweetener in a microwave-safe bowl. Microwave for 1-2 minutes until hot. Serve over Greek yogurt. Serves 1.

 

QUINOA YOGURT BOWL

1/4 cup cooked quinoa

3/4 cup plain Greek yogurt

1 cup raspberries

2 tablespoons fresh mint, chopped

1 teaspoon chia seeds

 

Layer the yogurt, quinoa, raspberries, mint and chia seeds.

 

BANANA NUT YOGURT BOWL

1 cup plain Greek yogurt

1 banana, mashed

1 tablespoon honey

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 tablespoon walnuts, chopped 

1 date, chopped

 

Scoop the yogurt into a bowl. Top with the mashed banana, honey, cinnamon and nutmeg. Sprinkle the chopped walnuts and dates. Serves 1.

 

SWEET BEET YOGURT

1 Honey + Ginger Beet by Love Beets (can sub regular to make it gluten free)

1 container Siggi’s Orange Ginger yogurt

1 tablespoon walnuts

1 tablespoon honey

 

Place yogurt in a bowl and top with chopped beets and walnuts. Drizzle honey. Serves 1. 

 

PISTACHIO PARFAIT

½ cup plain Greek yogurt

¾ cup blueberries

2 tablespoons unsweetened coconut

2 tablespoons pistachios

1 tablespoon fresh mint

honey drizzle (optional)

 

Layer the Greek yogurt, blueberries, unsweetened coconut and pistachios. Sprinkle with the fresh mint. Drizzle honey. Makes 1 parfait [Per serving: 265 calories, 28g carbs, 12g fat, 15g protein, 16g sugar].

 

CHOBANI POWER YOGURT

1 cup plain Chobani yogurt

1 packet stevia

1 tablespoon chia seeds

1 teaspoon sunflower seeds, roasted & unsalted

1/2 cup fresh berries

 

Combine ingredients and chill for 20 minutes before eating. Serves 1.

 

BLACKBERRY LEMON YOGURT BOWL

1 cup blackberries

½ lemon, juiced and zested

1 cup plain Greek yogurt 

1 teaspoon honey

dash of cinnamon

 

Microwave the blackberries and lemon juice for 30 seconds. Pour over the Greek yogurt. Drizzle the honey and sprinkle cinnamon. Top with lemon zest. Makes 1 serving [220 calories, 0.5g fat, 29g carbs, 8g fiber, 22g sugar, 26g protein].