No blender, make ahead breakfast option that reminds me of a pina colada without the pineapple. The bowl is fruity, filling and a great source of protein.
TIPS:
- To make ahead, mix the mango into the yogurt and store in a leak proof container in the refrigerator. When ready - pull it out, top with coconut and go.
- I use frozen mango that I thaw in the fridge overnight. Or frozen mango can be added to the "bowl" and stored in the refrigerator.
- I like 4 teaspoons of sweetener that measures 1:1 for sugar. You can use whichever sweetener you prefer but keep in mind the ratio.
- Keeps in refrigerator for 3 days.
- Add a little more chia seeds as garnish on top, optional.
RECIPE:
178 cals/7g total fat/2g saturated fat/22g carb/9g sugar/15g protein/6g fiber
178 cals/7g total fat/2g saturated fat/22g carb/9g sugar/15g protein/6g fiber
1/2 cup 0% plain Greek yogurt
1/4 cup unsweetened vanilla almond milk
4 teaspoons Swerve granulated sugar or 2 packets of Truvia sweetener.
2 drops coconut extract
1/4 cup chopped mango
1 tablespoon chia seeds
1 tablespoon unsweetened shredded coconut
1/4 cup unsweetened vanilla almond milk
4 teaspoons Swerve granulated sugar or 2 packets of Truvia sweetener.
2 drops coconut extract
1/4 cup chopped mango
1 tablespoon chia seeds
1 tablespoon unsweetened shredded coconut
In a bowl combine yogurt, almond milk, sweetener, extract and chia seeds. Cover and refrigerate overnight. In the morning top with mango and coconut.
Recipe: Adapted from Hungry Girl.
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