Viewing entries in
Breakfast Bowls

Cheesecake

Cheesecake

VANILLA BREAKFAST CHEESECAKE

3/4 cup nonfat cottage cheese

1 tablespoon Justin's Vanilla Almond Butter

1 teaspoon natural sweetener (honey, agave, maple, Truvia)

1 cup raspberries

 

Blend the cottage cheese, almond butter and sweetener in a food processor until creamy. Serve with the raspberries.

 

PUMPKIN CHEESECAKE

1 cup fat free cottage cheese

1 cup pumpkin purée

2 tablespoons maple syrup

1 packet stevia

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

 

Combine ingredients in a food processor and enjoy chilled. Serves 2.

Yogurt Bowls

Yogurt Bowls

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].

Bowls & Parfaits

Bowls & Parfaits

BLUEBERRY-CASHEW SMOOTHIE BOWL

1 banana, cut in half

½ cup frozen blueberries

½ cup unsweetened almond milk

1 tablespoon almond butter

1 tablespoon shredded coconut 

1 tablespoon oats

6-8 cashews

 

Blend ½ banana, frozen blueberries, almond milk and almond butter until smooth. Pour into a bowl. Top with sliced remaining banana, cashews, coconut and oats. Makes 1 smoothie bowl [Per serving: 360 calories, 42g carbs, 19g fat, 9g protein, 22g sugar].

 

BREAKFAST SUNDAE

Breakfast Sundae

½ cup plain Greek yogurt

½ banana, sliced (or 1/2 cup berries)

2 tablespoons oats

1 teaspoon honey or agave

1 tablespoon Justin's Chocolate Hazelnut butter 

 

Scoop the Greek yogurt into a bowl. Top with the fruit, oats and drizzled honey. Microwave the hazelnut butter in a small bowl for 30 seconds. Drizzle over the yogurt. Serves 1.

 

KALE-ACAI BOWL

1 packet Sambazon unsweetened frozen acai pulp

½ cup frozen pineapple

1 cup kale

1 tablespoon unsweetened coconut

2 tablespoons oats

1 tablespoon chia seeds

1 teaspoon bee pollen

 

Pulse the frozen fruit and kale in a food processor until creamy (if using a blender - add a bit of liquid to make it easier to blend). Scoop into a bowl and top with the coconut, oats, chia seeds and bee pollen. Makes 1 smoothie bowl [Per serving: 300 calories, 14g fat, 29g carbs, 9g protein, 10g sugar].

 

BANANOCADO BOWL

1 frozen banana

½ avocado

1 tablespoon peanut butter

1 packet Truvia

1-2 tablespoons of extra toppings

 

Blend the frozen banana, avocado, peanut butter and Truvia in a food processor until creamy. Add your favorite toppings, like granola, nuts, seeds, fresh or dried fruit. Makes 1 bowl [per serving: 315 calories, 29g carbs, 22g fat, 6g protein, 13g sugar].

 

CINNAMON RAISIN SUPER CEREAL BOWL

½ cup plain Greek yogurt

2 tablespoons raisins

⅓ cup Emmy’s Sweet Buckwheat Super Cereal

cinnamon

 

Combine the yogurt with the raisins, super cereal and cinnamon. Makes 1 bowl [Per serving: 335 calories, 1g fat, 18g protein, 66g carbs, 23g sugar].

 

AVOCADO MOUSSE

1 avocado

¾ cup nonfat Greek yogurt

2 packets Truvia

1 tablespoon agave nectar

 

Blend the avocado, yogurt, Truvia and agave in a food processor until smooth. Top with choice of seeds, nuts or favorite toppings! Makes 2 servings {Per serving: 190 calories, 10g fat, 17g carbs, 5g fiber, 11g sugars, 10g protein].

 

COOKIE DOUGH BREAKFAST BOWL

1 cup fresh or frozen raspberries 

2 tablespoons Slender Seven Cookie Dough

2 tablespoons Emmy’s Sweet Cacao Coconut Super Cereal

1 tablespoon unsweetened shaved coconut 

¼ cup unsweetened almond milk 

 

Layer the raspberries, cookie dough, cereal and coconut. Pour over almond milk. Makes 1 serving [Per serving: 285 calories, 41g carbs, 10g fat, 7g protein, 14g sugar].

 

BLUEBERRY SUPER CEREAL PARFAIT

1 cup blueberries

¼ cup Emmy's Sweet Buckwheat Super Cereal

1 tablespoon Justin's Vanilla Almond Butter (or any nut butter)

¼ cup homemade almond milk

 

Layer the blueberries and super cereal. Top with a scoop of almond butter. Pour over the almond milk. Makes 1 parfait [Per serving: 385 calories, 13g fat, 10g protein, 62g carbs, 24g sugar].

 

PB & APRICOT SUPER OATS

1 tablespoon peanut butter

1 tablespoon apricot jam

¼ cup oats

1 tablespoon chia seeds

1 tablespoon flax seed

1 cup almond milk

 

Combine ingredients in a food processor or immersion blender. Makes 1 serving [420 calories, 19g fat, 50g carbs, 13g fiber, 11g sugar, 16g protein].

 

SKYR SMOOTHIE PARFAIT

8 ounces (1/2 bottle) B'More Organic Skyr Smoothie

1 tablespoon oats

1 tablespoon chia seeds

1 tablespoon unsweetened coconut

1/4 cup blueberries

4 dried apricots, chopped

1 tablespoon almond butter

 

Pour the smoothie into a cup then layer with oats, chia seeds, coconut, blueberries, dried apricots and almond butter. Serves 1.

 

PUMPKIN PIE PARFAIT

2 tablespoons oats

1/4 cup unsweetened almond milk

1/4 teaspoon pumpkin pie spice

1 tablespoon honey or agave

1/2 cup pumpkin purée

1 container Siggi's Pumpkin & Spice yogurt

1 tablespoon walnuts, chopped

 

Combine the oats, almond milk, pumpkin pie spice and honey. Layer with the pumpkin purée and yogurt. Top with walnuts. Serves 1.

 

ACAI BOWL

1 Sambazon acai smoothie pack

1 cup frozen fruit

1/2 cup unsweetened almond milk

1 scoop chia seeds

1 scoop oats

1/4 cup Barnana bites

1/4 cup Dang coconut chips

 

Add the smoothie pack, frozen fruit and almond milk to a blender and blend until thick and creamy. Pour into a bowl and top with chia seeds, oats, Barnana and coconut chips.