Here’s another great breakfast bowl to add to your morning meal rotation. Topping the chia pudding with your favorite fruits and seeds makes breakfast exciting again!
In a small bowl, mix together yogurt, milk, honey, and chia seeds. Place in refrigerator overnight.
In the morning, top with pumpkin seeds, blueberries, apricots, and _____ seeds. Enjoy!
Another dessert to satisfy my cravings! This Coconut Vanilla Cake is a nice, quick and easy (healthy) sweet treat. I love that the cake is moist and airy. Topping it with coconut and yogurt gives it that extra something special.
Divide first 8 ingredients evenly into two ramekins. Whisk well to mix.
Place ramekins in microwave and heat on high for 45 seconds to 1 minute.
Optional: top vanilla cake with 1 tbsp plain yogurt, sprinkle of unsweetened dried coconut and sprinkle of cinnamon.
(*If you prefer, in a medium bowl, add coconut oil, yogurt, eggs, honey, vanilla, coconut flour, baking soda, and salt. Divide the mixture evenly into two ramekins. Microwave on high for 1 minute. Top with 1 tbsp plain yogurt and sprinkle of unsweetened dried coconut and cinnamon.)
I love breakfast. But I found myself eating the same breakfast over and over again, which was getting tedious. With two young kids (6 and 8) to get out the door in the morning, I need a fast and easy (yet yummy) breakfast to get my day started. Smoothie bowls are just that. Here’s a Green Smoothie Bowl which I hope will inspire you and your breakfast recipes.
If you like this, check out the Blueberry Banana Smoothie Bowl and Dark Cherry Smoothie Bowl with Homemade Granola.
What’s your favorite thing to eat for breakfast?
In a blender, blend together yogurt, peaches, pineapple, and spinach. Place green smoothie in desired bowl and top with kiwi, coconut, and flax seeds.
Roasting vegetables is so satisfying. It’s super easy to do and it changes the taste, texture, and look of the veggie to create a completely new version.
Sometimes I roast veggies without knowing what I’m going to do with them. In this case, I had a craving for cauliflower and bought a good looking bunch at the local market. After roasting them for 25 to 30 minutes, I scoured the refrigerator and pantry to see what else I had on hand. I ended up with this delightful spinach salad with carrots, dates, and pine nuts and a simple, homemade dressing.
So satisfying and so healthy.
Roasted Cauliflower and Spinach Salad
For the roasted cauliflower: Preheat the oven to 425°F. In a medium bowl, combine cauliflower, olive oil, and sea salt. Mix until cauliflower is coated. Line the baking pan with parchment paper and spread cauliflower pieces evenly across the pan. Bake for 25 to 30 minutes or until lightly browned and tender.
In two bowls, divide the spinach, carrots, dates and pine nuts evenly. Top with roasted cauliflower.
In a jar with a lid, mix together the olive oil and vinegar. Add the salt and pepper, cover with the lid and shake well before serving.