This was supposed to be a recipe for froyo. All was going well and then all was not going well. I thought for sure it was going to be a 1-trial recipe, but I proved myself wrong. These things happen, though, and I’m not going to let it stop me.
Word to the wise: Do not put chopped strawberries or other fruit into your homemade ice cream or yogurt. Unless that is you want to bite into fruit ice cubes and send shockwaves through your whole body from the extreme cold hitting your teeth.
I have another yogurt recipe for you today that I was planning to share for Breakfast Friday, but as you just read my plan did not go as planned.
While I used to eat the same thing for breakfast for basically a year stretch at a time, I’ve really been enjoying switching things up lately. And I’ve been able to add a few new breakfasts to my list that actually keep me full all morning long.
I don’t typically eat much fruit for breakfast but with this recipe there are enough carbs, fats, and protein to help balance things out and keep my body happy.
Instead of sweetening this with a drizzle of honey or maple syrup I decided to use all fruit instead. I lucked out on some super juicy + ripe strawberries and lightly blended them together to form a berry sauce.
Also, something to note, whole milk Greek yogurt is not nearly as tangy as the 0% fat version and it’s so much creamier. My favorite brands are from Straus and Wallaby. The calorie count might scare you at first, but I assure you it will keep you much more satiated than the 0% version and you won’t need to add as much sweet stuff on top.
I feel like it can be hard come up with cold breakfast ideas during the summer months that actually fill you up but this one definitely does the trick!
After taking these photos I immediately mixed the bowl together and chowed down. And I obviously made a double batch to enjoy the next morning. Throw it in a jar and you have breakfast to go!
This is another example of a protein-dense breakfast with very simple ingredients and loads of flavor + texture.
Quinoa Berry Breakfast Bowl gluten-free // yields 1 large breakfast bowl
- 5 large fresh strawberries, stems removed
- 1/4 cup fresh blueberries
- 3/4 - 1 cup cooked quinoa
- 3/4 - 1 cup plain whole-milk Greek yogurt
- 1+ tablespoon almond butter
- sliced banana + extra berries
Place strawberries and blueberries in a blender and blend on low working medium. Scrape if needed to keep things moving. I lightly blended just until there were no large pieces of fruit but not fully pureed.
Place yogurt in a bowl and swirl in some of the berry mixture. Place quinoa on top, then fruit, a scoop of almond butter, and more of the berry mixture.
Eat as is or mix everything together. Can be mixed and stored in the fridge for 1 [maybe 2].
For quinoa texture with a bit more bite to it, try cooking with 1 cup dry quinoa to 1 1/4 cups water. Bring to a boil then cover and reduce heat to a constant simmer for 15 minutes, until water is absorbed. Do not stir. Set on a cool burner for 10 minutes then fluff. Let cool then store in a container in the fridge for about 4 days.
What are you eating for breakfast these days?