Yogurt Pro Bowl & Unique Topping Suggestions!

yogurt pro bowl

Do you remember a year or two back when yogurt bowls were super trendy?  It seemed like yogurt was all the rage for breakfast and healthy snacking—especially once Greek yogurt hit the scene.  How, you might be thinking, can a food be trendy?  Well, sorry, folks, that is a question for someone else.  I don’t start the food trends I just utilize them.

In early 2016, I was on the biggest Greek yogurt kick and would start each day with a bowl.  I’d eat it with berries and granola, melon, or stone fruit—oh, yogurt could do no wrong!  Though, sometime during the summer, I had one too many bowls and got turned off.  Now, it has been months since I’ve consumed it but recently I found myself craving the creamy, refreshing, gut-healthy food.

First things first, I picked up individual serving containers of Silk’s blueberry soy yogurt and Kite Hill’s plain almond milk yogurt.  For the yogurt bowl shown above, I used the almond milk one but you can see me use blueberry coconut flavor in this Instagram post.  I think I like the coconut version the most out of the two but use whatever non-dairy or regular yogurt you like.

As I previously mentioned, yogurt with fruit is an easy pairing.  Nowadays, I want a little more out of my yogurt bowls so I like to add sweet potato, oatmeal, and nut butter to tackle all the food groups at once!  Side note: I like to give credit whree credit is due so, I first saw the idea from @olive.eeeats on Instagram.  It’s hearty, comforting, and a breakfast I can get behind.  It’s a total Yogurt Pro Bowl, if you will.  Also, if some of the items I included aren’t your thing, I’ve included suggestions at the end of this post on how to jazz up your yogurt bowl in an unconventional way.

For a well-rounded yogurt bowl, I like to include:

Whole grains

Vegetables

Berries or other fruit

Fats

Admittedly, my yogurt bowls turn out different each time so, while I’ve provided my recipe, this is just a guideline.  If you want more or less food, adjust as needed.  There’s no wrong way to measure or plate any of these foods so just eat according to what you’re craving and enjoy!

Yogurt Pro Bowl
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Recipe type: Breakfast
Cuisine: American, Vegan, Vegetarian
Author:
Prep time:
Total time:
Serves: 1 yogurt bowl
The yogurt pros (that's us!) prep their ingredients ahead of time. So, use your breakfast yogurt as a chance to toss in some roasted veggies, fruit of choice, and healthy fats. It will give your mind and body the fuel it needs to tackle the day!
Ingredients
  • Overnight oats: ⅓ cup oats, 2 tsp chia seeds, ½ cup water or milk, ½ tsp maca powder, ½ tsp cacao powder
  • ½ cup yogurt
  • Roasted sweet potato fries (from ½ small-med sized potato), sprinkled with cinnamon
  • ½ small-med sized banana
  • ¼ cup raspberries
  • ¼ avocado
  • 1 tbsp ground flax
  • 1 tbsp of peanut butter (I used Wild Friends Pumpkin Spice)
  • 2 tbsp granola, optional but recommended for texture (I used Purely Elizabeth Chocolate Probiotic)
  • A pinch of Himalayan pink sea salt, recommended to sprinkle on avocado (I used San Francisco Salt Company)
Instructions
  1. For the oats, combine all of the ingredients the night before. Alternatively, warm, stovetop oats could be substituted.
  2. For the yogurt bowl, first add the oatmeal to one half of the bowl and the yogurt to the other half.
  3. Then, I like to strategically lay out all of the toppings in different sections of the bowl but feel free to toss them all in together. Though, I should say, the sweet potato fries are best left on the sides of the bowl to utilize as yogurt dippers. 😉
  4. Lastly, sprinkle salt on avocado, drizzle nut butter, and add a few clumps of granola before taking a spoon and devouring!

 

yogurt pro bowl

In my opinion, what makes this elevated yogurt bowl different is that it doesn’t solely rely on fruit to make it awesome.  Plus, it doesn’t shy away from carbs or fat.  Normally yogurt is considered the low-calorie, dieter’s choice breakfast.  Which it can be but I’d like to prove yogurt can be fun so long as you know how to jazz it up! 🙂 Actually, as a matter of fact,…

There are many choices for yogurt bowl add-ins!

Whole grains: Stovetop oats or overnight oats, buckwheat, quinoa cooked in coconut milk, warm barley, or simply use a homemade whole grain muffin—YES!

Vegetables:  Roasted or sautéed carrots, sweet potato, butternut squash, cauliflower, or Brussels sprouts if you’re feeling adventurous!

Spice it up: Cinnamon, nutmeg, turmeric, rosemary, paprika, or sweeten with maple syrup or raw/coconut sugar.

Fruit: As you probably know, ANY fresh, frozen, or sautéed fruit you like will work!

Fats: 1-2 tbsp peanut, almond, or sunflower seed butter; toasted walnuts or pumpkin seeds, cinnamon-maple glazed pecans, ¼ of an avocado, or coconut flakes will do.

Bonus: Granola, hemp seeds, adaptogens, flax or chia seeds.

Here are some pairing ideas I cannot wait to try:

Roasted carrots with blackberries, quinoa, and sunflower seed butter; crispy roasted Brussels, with cinnamon maple-glazed pecans, blueberries, and barley; also, sautéed turmeric butternut squash with coconut oil sautéed apples, and toasted walnuts.

Of course, those are just a few ideas.  Mix and match according to your taste buds!  Also, please let me know how you enjoy yogurt or if you’ve got any wild yogurt pairings.  I’d love to try out something new!

Banana Tahini Shake – My current FAVE

Alright, alright, alright!  How is everyone doing today?  It is Tuesday and it’s time to break out the tahini! Can that be a thing?  Move over tacos, it’s Tahini Tuesday! 😆

Banana Tahini Shake

It’s no secret that smoothies are my favorite thing ever and if I can sneak some vegetables in them, that’s even better.  Too much fruit in a smoothie can spike my blood sugar and leave me crashing with hanger mid-morning.  That doesn’t mean fruit is a no-go, it just means I need to include a little something extra to stabilize my energy and keep hunger at bay.  A recent discovery that I’ve made in regards to my smoothies is the power of HEALTHY FATS.

I used to be so scared of using oil or eating peanut butter and avocados (not necessarily together), but now I know that a moderate amount of fat is A-okay!  I eat mostly plant-based so when I include healthy fats, I add a satiating element to my meals, too.

Banana Tahini Shake

So, back to the Banana Tahini Shake!  Technically it could fall under the “smoothie” category but it is so rich and comforting that it feels like a shake to me.  Shakes are usually loaded up with ice cream, dairy milk, and sugar but mine is sweetened with banana.  It’s more than healthy enough for breakfast for sure!  Plus, the addition of tahini really helps round out the smoothie/shake.  It is…

Uniquely satisfying,

Subtly sweet,

And perfectly thick.

I have been digging this for weeks now and I’m very excited to share it!  Let me know if you try it out 🙂

Banana Tahini Shake Header

 

Banana Tahini Shake
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Recipe type: Breakfast
Author:
Prep time:
Cook time:
Total time:
Serves: 1
Zucchini adds fiber, tahini adds satiating fats, and banana brings home the sweetness in this simple Banana Tahini Shake.
Ingredients
  • ¼ large frozen zucchini (about ½ cup chopped)
  • 1 med frozen banana
  • ½ tsp cinnamon
  • ¼ tsp turmeric
  • a dash of black pepper
  • ½ inch knob of fresh ginger, frozen (I like the zestiness of it but you can sub ground)
  • 1-2 tbsp of tahini,
  • 1 serving of plant-based protein powder, optional
  • ¾ cup - 1 cup unsweetened almond milk
  • Barbaras Bakery Puffins or other cereal, optional
Instructions
  1. Add zucchini, banana, and ginger to a blender or food processor and ¾ cup of almond milk. Blend away! Then add the spices, tahini, and protein powder. Add more milk, if needed.
  2. Serve the smoothie in a glass with some low-sugar cereal of choice, if desired. Best enjoyed with a spoon and straw.