Tag Archives: yogurt

Citrus, Cashew and Coconut Yogurt Bowl Recipe

Greek Yogurt Breakfast BowlA few weeks back I shared a recipe for an easy, savory Cashew and Coconut Snack Mix. It’s a simple mix of raw cashews plus coconut flakes toasted in the oven with a sprinkling of ras el hanout Moroccan seasoning. It’s a simple and good snack when eaten by the handful. Surprisingly, it’s even better in a yogurt breakfast bowl. Seriously. Start with plain Greek yogurt and sprinkle with spiced cashews and coconut. Top with a sliced blood orange and drizzle with honey. It’ll be a good morning.
Citrus Yogurt Breakfast Bowl
Citrus, Cashew and Coconut Yogurt Bowl Recipe
3/4 cup plain Greek yogurt (I prefer full fat or 2%)
1 blood orange, peeled and sliced
1/4 cup spiced cashew and coconut snack mix
1 teaspoon honey

Spoon Greek yogurt into a serving bowl. Top with blood orange and the spiced cashew and coconut mix. Drizzle with honey.

Makes 1 yogurt bowl
Cashew and Coconut Yogurt BowlYou might also like:
Savory Greek Yogurt Bowl

Simple Pumpkin Chia Pudding Recipe

Pumpkin Chia Pudding

Chia pudding is one of my favorite breakfast recipes. It’s easy to put together and can be made a day or two ahead. Top with some fruit and you’ve got a satisfying grab-and-go breakfast.

If you’re not familiar with chia pudding, here’s a quick primer. Chia pudding is made by whisking chia seeds into a flavorful liquid. Given time and periodic whisking, the chia seeds soak up the liquid and form a gel. The result is a thick pudding with a chewy texture from the chia seeds. I find chia pudding to be more satiating than traditional pudding because of the texture the chia seeds provide. Plus, chia seed pudding is best when loaded with fresh toppings like fruit and nuts.
How to make chia pudding
This chia pudding recipe is made with pumpkin, Greek yogurt, almond milk and spices. If you’re looking for a vegan pumpkin chia pudding or basic vanilla chia pudding check out my other chia seed pudding recipes.

Simple Pumpkin Chia Pudding Recipe

1/2 cup pure pumpkin puree (homemade or canned)
3/4 cup plain Greek yogurt (I prefer full-fat or 2%)
1 cup unsweetened almond milk (homemade or purchased, refrigerated almond milk)
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla
1/2 teaspoon pumpkin pie spice or ground cinnamon
1/4 cup chia seeds
Topping Suggestions:
Chopped fresh apple
Additional pumpkin pie spice
Toasted coconut
Toasted pecans

In a medium bowl whisk together pumpkin, yogurt, almond milk, maple syrup, vanilla and pumpkin pie spice. Add chia seeds; whisk to combine. Let stand at room temperature for 20 minutes, whisking occasionally to distribute chia seeds. Once the chia seeds have absorbed the liquid and the mixture has thickened, spoon the chia pudding into 4 small glasses. Cover and refrigerate at least 1 hour to thicken the pudding. (The pudding can be stored in the fridge up to 2 days.)

Add desired toppings before serving. My favorite way to serve the pudding is topped with a chopped fresh apple and a sprinkling of pumpkin pie spice. Another option is topping with toasted coconut and pecans.

Makes 4 servings

Pumpkin Spice Power Smoothie Recipe

Pumpkin Spice Power Smoothie
A sure sign of fall is the general frenzy around pumpkin spice drinks. I can get behind the love for all things pumpkin spice, especially in the form of a not-too-sweet pumpkin power smoothie.

This breakfast smoothie is made with Greek yogurt, almond milk, pumpkin puree and of course, spices. The addition of banana sweetens the smoothie and adds a creamy texture. If you love a bit more sweetness, add a drizzle of maple syrup or honey.

Pumpkin Spice Power Smoothie Recipe
1/2 cup plain Greek yogurt (I prefer full fat or 2%)
1/4 cup pure pumpkin puree
1/2 cup unsweetened almond milk
1 medium banana, cut-up
1/4 teaspoon ground cinnamon
Dash ground ginger
1/4 teaspoon pure vanilla
Pure maple syrup or honey, if needed

Add yogurt, pumpkin, almond milk, banana, cinnamon, ginger and vanilla to blender container. Cover and blend until smooth. Taste for sweetness; add maple syrup or honey, if needed. Pour into a glass. If desired, sprinkle with additional cinnamon.

Makes 1 serving (about 1 3/4 cups)

Tip: If you love the flavor of cloves or nutmeg, add a dash of those spices before blending your smoothie. You can also use pumpkin pie spice in place of the cinnamon and ginger.

More Pumpkin Spice Deliciousness:
Pumpkin Spice Smoothies from Drink and Cocktail Recipes
Pumpkin Spice Chia Pudding from Eating Clean Recipes
Pumpkin Spice Coffee Cake from White on Rice Couple

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Blueberry Smoothie with Oats and Greek Yogurt Recipe

Blueberry Oatmeal SmoothieThis is my post-vacation-time-to-eat-better-power-breakfast-smoothie. Packed with good things like Greek yogurt, blueberries, almond butter and a few spoonfuls of oats, it’s a satisfying way to get back on track.

Blueberry Smoothie with Oats and Greek Yogurt Recipe
1/2 cup unsweetened almond milk or water
2 tablespoons uncooked plain oatmeal (I used gluten free quick oats)
1 tablespoon natural almond butter
1/2 cup plain Greek yogurt (I prefer full fat or 2%)
1 cup frozen blueberries
Natural sweetener, if desired

Add almond milk, oatmeal, almond butter, Greek yogurt and frozen blueberries to a blender container. Cover and blend until smooth. Taste and sweeten as desired.

Makes 1 big or 2 small smoothies (1 3/4 cups total)

Tip: Be sure to blend well to fully incorporate the oats. If needed, add 1/4 cup additional almond milk for easier blending.
Blueberry Oat Smoothies

Product Link:
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