Good morning friends, long time, no chat! I’ve been MIA for over a week, but have some time to blog today to share my new favorite (simple) breakfast obsession.
I’ve been eating whipped cottage cheese for snacks so much recently that I was eating less greek yogurt. I’ve had a sore throat off and on this week, so a big bowl of yogurt sounded delicious. The strawberries I’ve been picking up at Bottom Dollar recently have been incredible, too, but I wanted to add a source of healthy fats and a bit more fiber, but didn’t have any granola (the horror!). I also wasn’t in the mood for almond or peanut butter that would overpower the flavor of the fresh berries.
I used a combination of ground flax seed and almond flour for a slightly sweet, nutty topping that reminded of the graham cracker crust on a cheesecake. For a real cheesecake flavor, you can add some lemon/vanilla stevia or other sweetener, but I liked this plain yogurt. Vanilla would also be a great choice!
1 cup plain 0% Chobani (or other greek yogurt)
1/2 cup strawberries, diced
1 Tbsp ground flax seed
1 Tbsp almond flour (make your own by grinding raw almonds)
Optional: 2 drops liquid vanilla stevia + 2 drops liquid lemon stevia
Assemble and enjoy!
Approximate nutrition information: 235 calories, 5.5 grams fat, 16 grams carbohydrate, 28 grams protein
Or, if you’re in the mood for overnight oats, these are a variation of my popular Peanut Butter Cookie Dough oats:
1/3 cup rolled oats
1/3 cup 0% plain Chobani
2 Tbsp milk
1 Tbsp group flax
1 Tbsp almond flour
sweetener, as desired
1/2 cup fresh strawberries, diced
1) Combine oats through almond flour, stirring well. Smooth into even layer and refrigerate overnight.
2) Top with fresh berries and enjoy!
Approximate nutrition information: 250 calories, 7 grams fat, 33 grams carbohydrate, 15 grams protein
If you’d like, link up your favorite breakfast from this past week below!