Dawna Stone

You Can Have A Better Life

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Blueberry Banana Smoothie Bowl

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I get excited about breakfast. I get even more excited when I have a delicious and nutritious breakfast that is really fast and simple to make like this Blueberry Banana Smoothie Bowl.

I usually add almond milk when I drink smoothies, but for a smoothie bowl, I leave out the almond milk and use yogurt so it's thicker and easier to eat with a spoon. I hope you enjoy it as much as I do!

P.S. If you're looking to jump start your healthy eating or even lose a few pounds, check out my quick and simple 5-Day Detox!

Blueberry Smoothie Bowl Far

Blueberry Banana Smoothie Bowl
Servings
1
Servings
1
Blueberry Banana Smoothie Bowl
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. In a blender, blend together yogurt and blueberries. Place smoothie in desired bowl and top with banana, coconut, and almonds.
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Homemade Cranberry Almond Granola

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There's something very satisfying about making homemade granola. For starters, you know exactly what ingredients are going into the mixture, and you can make a big batch that can feed you and your family for days.

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I often make the granola during the weekend in preparation for the coming week's breakfasts. My favorite morning meal at the moment in a Dark Cherry Smoothie Bowl (recipe coming later this week) sprinkled with this Cherry Almond Granola. But the possibilities of breakfast combinations are endless.

In addition to breakfast, this granola makes for a great afternoon snack. My kids love enjoying it right after school… the flavor and crunch is always a hit.

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I hope you enjoy this homemade granola…perhaps it'll inspire you to create your very own favorite breakfast bowl combinations.

Homemade Cranberry Almond Granola
Servings
8
Servings
8
Homemade Cranberry Almond Granola
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Preheat oven to 350°F.
  2. In a medium bowl mix together the coconut oil, honey (or syrup), almond butter and vanilla. Mix until smooth.
  3. Add oats and almonds and mix until completely coated. Spread on a parchment paper lined baking tray and back at 350°F for 12-15 minutes or until golden brown.
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Almond Crusted Chicken Breast

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It's sometimes challenging to get my young kids to eat a healthy chicken meal. Like most kids, they tend to prefer fried chicken nuggets; so when I place a standard grilled chicken breast on their plates, I brace myself for complaints. Having this in mind, I tasked myself with creating a delicious chicken recipe that the whole family will enjoy while still providing nutritional benefits.

This crispy almond crusted chicken uses a splash of extra-virgin olive oil (eliminating the need for butter or peanut oil) and skips the white flour that is standard in most recipes. The end result is a gluten-free, nutty-tasting chicken that's awesome on its own or atop a bed of greens. Feel free to add your favorite veggies, squash, or grains to create a heartier meal.

Almond Crusted Chicken in Pan 1200x1200 Almond Crusted Chicken with Snap peas Almond Crusted Chicken over spinach close

Almond Crusted Chicken Breast
Servings
4
Servings
4
Almond Crusted Chicken Breast
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a large bowl, combine the almond meal, oat flour, paprika, onion powder, oregano, salt and garlic powder and set aside.
  2. In a medium bowl, whisk the eggs and set aside.
  3. Pound the chicken to an even thickness (about ½ inch) by placing the breasts between 2 plastic bags or sheets of plastic wrap and hitting the thick part of the chicken with a flat meat pounder or rolling pin.
  4. Dip the chicken breasts into the egg mixture. After dipping chicken into the egg, dip into the dry mixture so that it is evenly covered.
  5. In a deep skillet, heat the oil on medium-high heat. Add the chicken to the skillet and cook for 6 to 8 minutes on each side or until cooked through. Time will depend on the thickness of the chicken.
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