yogurt

Breakfast Solution: Yogurt or Smoothie Bowls

Yogurt Bowls (Image Source: iStock)

Yogurt Bowls (Image Source: iStock)

A yogurt or smoothie bowl for breakfast can be simple, delicious, and with endless ways to switch them up, you won’t get bored!

To get started: For a yogurt bowl, simply begin with a base of your favorite yogurt! Or for a smoothie bowl, start with your favorite smoothie recipe.

When it comes to selecting a yogurt to use as the base of your yogurt bowl or smoothie - a go to brand of yogurt (actually skyr) that I love is siggi’s. What is great about siggi’s is that it is very creamy because it is strained and does not have much added sugar! Plus I love that siggi’s has five different live and active cultures , to deliver a diverse mix of probiotics to support gut health. Also in their product line-up siggi’s has a line of plant-based options that are coconut-based and have about 10 grams of protein from pea protein, which is 3 x more protein than other plant-based yogurt options.

While I have enjoyed this brand of yogurt for several years and recently, I was recently sent a delivery of siggi’s yogurt samples and many of those samples turned into yogurt and smoothie bowls (some were enjoyed just as is!). Check out some favorite smoothie bowl recipes below!

Next pick your toppings!

Some favorite toppings include: granola, blueberries, sliced banana, fresh mango cubes, dried fruit, sliced strawberries, chia seeds, a drizzle of honey, almonds, cashews, pistachios, shredded coconut, and peanut butter.

Then arrange the toppings of your choice on your yogurt or smoothie bowl and enjoy!

Tropical Yogurt Bowl (Image Source: iStock)

Tropical Yogurt Bowl (Image Source: iStock)

Tropical Smoothie Bowl

Ingredients:
1 container of siggi’s mango plant-based
1 cup frozen mango or pineapple
1/4 cup 100% orange juice
toppings: blueberries, shredded coconut, fresh mango, banana, and granola

Directions:

  1. In a blender combine siggi’s mango plant-based yogurt, frozen fruit and juice. The mixture will be thick! Add additional water or juice to thin more, if desired.

  2. Transfer the smoothie to a bowl and top with blueberries, coconut, mango, banana, and granola. Or get creative and pair this smoothie with the toppings of your choice.

Nutrition facts (per serving): 400 calories, 12 grams fat, 8 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 15 milligrams sodium, 65 grams carbohydrates, 6 grams fiber, 38 grams sugar, 13 grams protein

Chocolate Peanut Smoothie Bowl

Chocolate Peanut Smoothie Bowl

Chocolate Banana Smoothie Bowl
Serves 1

Ingredients:
1 container siggi’s vanilla skyr
1 frozen banana (peel removed)
1 tablespoon cocoa powder
1 /2 cup 1% milk
Toppings: peanuts, shredded coconut, chocolate chips or cocoa nibs, sliced fresh banana

Directions:

  1. In a blender combine the vanilla siggi’s, frozen banana, cocoa powder, and milk. Blend until icy and smooth. Mixture will be thick - if needed, thin with additional milk. Transfer to a bowl.

  2. Top the smoothie with peanuts, coconut, chocolate chips, and fresh banana slices. Serve immediately! Enjoy!

Nutrition facts (per serving): 430 calories, 11 grams fat, 4 grams saturated fat, 0 grams trans fat, 15 milligrams cholesterol, 120 milligrams sodium, 65 grams carbohydrates, 6 grams fiber, 35 grams sugar, 26 grams protein

THANK YOU siggi’s for sharing the product samples! For more about siggi’s check out their website: https://siggis.com/

Print Friendly and PDF

Game Day Snack: Red Hot Chicken Fingers

Looking for an appetizer that is perfect for game day snacking? Try this Red Hot Chicken Finger Recipe with Greek Yogurt Blue Cheese Dip from Molly's cooking project with Olum's. 

Print Friendly and PDF

Crockpot Spinach Artichoke Dip

Serves: 14

Ingredients:
1 (8-ounce) package light (⅓ less fat) cream cheese, softened
6 oz nonfat plain Greek yogurt
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon onion powder
1 15 oz can artichoke hearts, drained and chopped
10-ounce package frozen spinach, thawed and drained
1 cup part-skim mozzarella shredded cheese
3 tablespoons Parmesan cheese

Directions:
1. In a small crockpot combine cream cheese, yogurt, garlic, salt, black pepper, and onion powder.
2. Then stir in the artichoke hearts, spinach, mozzarella cheese, and Parmesan cheese. Then stir to combine.
4. Cook the dip on high for 1 - 2 hours or until the dip is warm and lightly bubbly. Then adjust heat to keep warm for serving.

Serving suggestion: Serve with whole grain tortilla chips and sliced veggies for serving! 

 

Print Friendly and PDF