I know i’ve been MIA for the past couple months and for that I apologize! I have been cooking up a plethora of yummy, healthy meals I would love to share with you all and trust me… they are coming! Since I am back logged with recipes to choose from I am going to attempt to make a new post every few days to get caught up. If I haven’t mentioned already, I have a bit of OCD and even something as small as not posting my recipes as I create them makes me feel super unorganized. (I am sure many fellow type A people can relate, right?) A very important reason why I created this blog was to have a place where I can share and encourage my clients and followers to live a healthy lifestyle, the fact that I can have my recipes organized in a safe place that will last forever just so happens to be the best bonus ever (and a dietitian’s dream if I say so myself!)
Okay everyone… Now lets get back to visualizing nutrition in a healthy way for 2015. Here we go again!
This recipe is one of my favorites to make for breakfast during the week because it provides easily digestible complete proteins making it easy on your tummy, lots of energy, antioxidants, and most importantly… it’s S I M P L E !
This was exactly what I needed to get through Hump day and once the middle of the week rolls around, I’m sure it doesn’t hurt anyone to have a nourishing treat in their arsenal.
For this recipe, I used cultured greek plain coconut milk as the base. The brand I typically buy when searching for dairy free yogurt is So Delicious®. You can find it at most health food store, but I bought this from Mariano’s. Its thickness and creaminess makes you feel like you are taking little bites of heaven. I love this brand because it is organic and fiber rich. Since it is plain, I would suggest adding a natural sweetener. I added banana, agave nectar, maca powder, and spirulina (the stuff that makes it green).
Check out my previous post Greek Yogurt Cup for more information about maca root powder.
I have touched on the topic of using spirulina briefly in the past so I will elaborate. The chlorophyll makes the pigment over powering so be prepared to consume green green green! Regardless, it tastes delicious, therefore, it truly shouldn’t matter.
Spirulina is a micro-algea originally used by the Aztecs. I know, algea, ew sounds gross right? Well that is wrong. I have had many people hesitant to try it because the word algea was associated with something that was thought to be inedible. The reality of the matter is it’s a source of Vitamin B1, B2, B6, B12, beta-carotene, and iron among others.
If this is not enough to fill your stomach like me add a small side. I devoured half a grapefruit for an added does of the powerhouse vitamin known as vitamin C.
Co-Yo Bowl with Spirulina
- 1 cup cultured greek plain coconut milk (so delicious®)
- 1/2 banana
- 1 tsp spirulina (organicburst®)
- 1 tsp maca powder (organicburst®)
- 1 Tbsp agave nectar
- 1/2 kiwi, sliced
- 1/2 bananas, sliced
- 1/4 cup blueberries
- 2 tsp chia seeds
- 1 tsp raw cacao nibs
- 1/8 cup gluten free vanilla granola bites
1. Blend ingredients for base first.
2. Top with your favorite fresh goodies! As easy as 1…2…3!
I topped mine with anti-inflammatory and antioxidant rich fruits (kiwis, bananas, blueberries), chia seeds, raw cacao nibs, and homemade granola. (I promise I will post the recipe for the granola the next time I make it so it can be perfected ;). This breakfast recipe is gluten free and vegan friendly making it great for everyone.
The best trick to create a healthy and filling breakfast is to chose what you have on hand to save money. If you do not have any fresh fruits around buy whats in season to get the best deals. Avoid using processed foods and artificial sugars such as acesulfame K, aspartame, neotame, saccharin, and sucralose.
Enjoy your breakfast of champs!
Thanks for visiting!
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❤ Rebecca Raymundo, RD, LDN
(Not including grapefruit) Per serving: Calories: 550; Total Fat:20g (Saturated Fat: 8.1g); Cholesterol: 0 mg; Sodium: 137.3mg; Potassium: 858.8mg; Total Carbs: 75.3g; Dietary Fiber: 22.1g; Protein: 13.3g; Calcium: 51.3%; Vitamin A: 162.5%; Iron: 33.2%.