Well, we survived Graduation Weekend. It was a full-fledged family reunion/graduation celebration weekend with a birthday dinner for my 80 year-old dad thrown in for good measure. We were so thrilled and honored that 26 of our family members (which is just about everyone) took time out of their very busy lives to help celebrate Kate. It could not have been more perfect. We spent many hours laughing and talking, and it always seemed like food was involved! Why is that?
Needless to say, when I woke up yesterday morning, I needed something healthy and light. I don’t know about you, but I definitely get in food ruts. Before I went ‘mostly grain-free’ I had a healthy bowl of high fiber bran cereal and milk with sliced bananas every morning. Then I transitioned to a big bowl of oats with yogurt, nuts, dried and fresh fruit. But for the past year, I’ve been eating a bowl of pineapple, topped with greek yogurt fairly religiously. I love my pineapple and yogurt (which you don’t want to sit around before you eat it as the yogurt and pineapple do develop an odd taste if they sit around too long together), but every now and then need another alternative if I run out of pineapple or just need a change. Enter this Fruity Breakfast Power Bowl. So often, my recipes are created out of necessity and happenstance. I needed a breakfast option, so I looked in my refrigerator and pantry to take stock of what I had and then went from there.
In this case, I knew I wanted something with protein, I always need fiber and I wanted fruit. I had frozen raspberries, whole rolled (gluten free) oats, almonds and chia seed. Making sure I get adequate amounts of healthy protein is one the ways I have found to maintain my weight and energy levels. In this case, the almonds and chia seed are protein powerhouses. In this recipe, which will make 2-3 servings, the total protein amount is approximately 30 grams, which would equal 3+ cups of milk or a chicken breast. A great way to fuel your body for the day ahead.
I’ve only ever made this with raspberries, but think it’d be very delicious with mango or pineapple as well. May jump in the kitchen now and whip one up with mango for tomorrow!
I make this up at night and let it sit in refrigerator.
I keep it in a covered container in the fridge and have eaten it within 5 days.
Never ones to let the grass grow under our feet, we head out today for orientation at UNC. I fear my blogging is being over taken by the events of my life right now, but I ‘m not complaining. Just a warning that I’ll be a bit sporadic for wee bit.
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Until next time,