On the Run: fitness made simple

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Posts tagged breakfast

86 notes

This was my post-race breakfast! (The ham and eggs on the side was for my boyfriend). 

A tartine is an open faced, usually warm, sandwich popularized by the French. Toast up some fancy bread. I used walnut levain bread from San Francisco’s classic Acme Bakery.  Mash up 1 whole avocado with the juice of 1/4 lemon. Season with salt & pepper and spread thickly over your bread. This is all part of my vegan diet focused on healthy fats and satiety! 

Alrighty, lunch break over. Talk to you soon.
Geraldine

This was my post-race breakfast! (The ham and eggs on the side was for my boyfriend).

A tartine is an open faced, usually warm, sandwich popularized by the French. Toast up some fancy bread. I used walnut levain bread from San Francisco’s classic Acme Bakery. Mash up 1 whole avocado with the juice of 1/4 lemon. Season with salt & pepper and spread thickly over your bread. This is all part of my vegan diet focused on healthy fats and satiety!

Alrighty, lunch break over. Talk to you soon.
Geraldine

Filed under recipe food vegan healthy vegetarian breakfast avocado iswearihaventgainedweighteatingthismuchfat monosaturatedfatsftw avocadosandpeanutbutterallday

154 notes

Vegan Pumpkin Pancakes (6-7 small pancakes) 
approximate calories: Serving size: 1 pancake Calories: 127 Fat: 2 g Saturated fat: 0 g Carbohydrates: 24 g Sugar: 7 g Sodium: 173 mg Fiber: 1 g Protein: 2.4 g Cholesterol: 0 mg
Just made some of these tasty pancakes Saturday morning after a warm-up and 5 mile pace run. The smell of pumpkin spice filled Ben’s kitchen and living room making it feel like the holidays. It’s hard to get vegetables in for breakfast, especially if you prefer sweet over savory, but pumpkin puree is a delicious and nutritious way to get a serving. 
This recipe is great because you can pour everything into one big bowl and just mix! Get your large skillet and plate for serving ready. 
NEED: 
1 cup almond milk
1 Tbsp apple cider vinegar
1 Tbsp melted coconut oil 
1/2 tsp vanilla extract
3 Tbsp brown sugar
1 Tbsp maple syrup 
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/4 tsp cinnamon 
1 tsp pumpkin pie spice (if you don’t have some, mix cinnamon, nutmeg, and clove spices together) 
1 cup whole wheat pastry flour.
DO: 
Mix almond milk and apple cider vinegar in a large bowl. Let rest for 5 minutes to curdle. 
Then add coconut oil, maple syrup, pumpkin puree, brown sugar, vanilla extract and whisk. 
Add flour, baking soda, baking powder, salt and spices to the wet ingredients. Mix together! (add milk or flour to get a consistency that isn’t too runny or thick). 
Lightly coat skillet with oil or cooking spray. Pour 1/4 cups of batter onto the skillet for each pancake.
Flip pancakes when bubbles form. Cook for 1-3 minutes on the other side.
Top with maple syrup, bananas, or peanut butter. 
This would make a great Thanksgiving breakfast! 
Best,
Geraldine 

Vegan Pumpkin Pancakes (6-7 small pancakes) 

approximate calories: Serving size: 1 pancake Calories: 127 Fat: 2 g Saturated fat: 0 g Carbohydrates: 24 g Sugar: 7 g Sodium: 173 mg Fiber: 1 g Protein: 2.4 g Cholesterol: 0 mg

Just made some of these tasty pancakes Saturday morning after a warm-up and 5 mile pace run. The smell of pumpkin spice filled Ben’s kitchen and living room making it feel like the holidays. It’s hard to get vegetables in for breakfast, especially if you prefer sweet over savory, but pumpkin puree is a delicious and nutritious way to get a serving. 

This recipe is great because you can pour everything into one big bowl and just mix! Get your large skillet and plate for serving ready. 

NEED: 

  1. 1 cup almond milk
  2. 1 Tbsp apple cider vinegar
  3. 1 Tbsp melted coconut oil 
  4. 1/2 tsp vanilla extract
  5. 3 Tbsp brown sugar
  6. 1 Tbsp maple syrup 
  7. 1 tsp baking powder
  8. 1/2 tsp baking soda
  9. pinch of salt
  10. 1/4 tsp cinnamon 
  11. 1 tsp pumpkin pie spice (if you don’t have some, mix cinnamon, nutmeg, and clove spices together) 
  12. 1 cup whole wheat pastry flour.

DO: 

  1. Mix almond milk and apple cider vinegar in a large bowl. Let rest for 5 minutes to curdle. 
  2. Then add coconut oil, maple syrup, pumpkin puree, brown sugar, vanilla extract and whisk. 
  3. Add flour, baking soda, baking powder, salt and spices to the wet ingredients. Mix together! (add milk or flour to get a consistency that isn’t too runny or thick). 
  4. Lightly coat skillet with oil or cooking spray. Pour 1/4 cups of batter onto the skillet for each pancake.
  5. Flip pancakes when bubbles form. Cook for 1-3 minutes on the other side.
  6. Top with maple syrup, bananas, or peanut butter. 

This would make a great Thanksgiving breakfast! 

Best,

Geraldine 

Filed under recipe food vegan thanksgiving pancakes breakfast

57 notes

Gingerbread and Pear Pancakes…vegan and fluffy  
Ben and I have been making breakfasts together lately. Variations of pancakes are easy vegan recipes! So far, we’ve made banana walnut, gingerbread with pear compote, and chocolate chip pancakes. 
What inspired this creation: Zazie’s gingerbread pancakes…pretty magnificent right? 
Ingredients: 
1 cup Wholesome Chow pancake mix
1 cup almond milk
1 tsp apple cider vinegar
1 tablespoon cinnamon
1/2 tablespoon powdered ginger
1 teaspoon nutmeg 
1 pear
2 cups apple sauce and water, or apple juice/cider (I didn’t have apple juice or cider who I diluted apple sauce with water ha!) 
Directions
Compote: 
Chop up pear into 1/4 in slices. 
Bring 2 cups of apple juice/cider/sauce to a boil.
Add pears and simmer until most of the juice is boiled off. 
Pancakes: 
Mix vinegar and almond milk together and set aside for 5 minutes. 
Mix dry ingredients together (pancake mix, spices).
Mix wet and dry together. 
If you want  thinner pancakes, add more almond milk to your liking.
The amount of spices is variable too…I err on the side of too much cinnamon! 
Coat a pan or griddle with high-heat oil (like safflower or canola oil) and heat it up.
Spoon 1/4 cup of pancake mix on pan.
Flip once you see air bubbles forming through the pancake! (It’s a lot of wrist movement) 
The Experience: 
Ben made “compote” from microwaving frozen fruit…so classy. Overall, these pancakes are excellent!  Wholesome Chow is a convenient, low sugar mix. They are filling, made from whole grains, and warms your morning tummy with cinnamon spice. The cooked pears make the disk more delectable and special =). Basically, add cinnamon, nutmeg, ginger, or pumpkin pie spice generously to your usual pancake mix. 
Do you have any other vegan breakfast ideas that omnivores like too?
Best,
Geraldine
P.S. I’m going camping in Sequoia National Park & Kings Canyon tomorrow!  

Gingerbread and Pear Pancakes…vegan and fluffy  

Ben and I have been making breakfasts together lately. Variations of pancakes are easy vegan recipes! So far, we’ve made banana walnut, gingerbread with pear compote, and chocolate chip pancakes. 

What inspired this creation: Zazie’s gingerbread pancakes…pretty magnificent right? 

Ingredients: 

  • 1 cup Wholesome Chow pancake mix
  • 1 cup almond milk
  • 1 tsp apple cider vinegar
  • 1 tablespoon cinnamon
  • 1/2 tablespoon powdered ginger
  • 1 teaspoon nutmeg 
  • 1 pear
  • 2 cups apple sauce and water, or apple juice/cider (I didn’t have apple juice or cider who I diluted apple sauce with water ha!) 

Directions

Compote:

  1. Chop up pear into 1/4 in slices.
  2. Bring 2 cups of apple juice/cider/sauce to a boil.
  3. Add pears and simmer until most of the juice is boiled off. 

Pancakes: 

  1. Mix vinegar and almond milk together and set aside for 5 minutes. 
  2. Mix dry ingredients together (pancake mix, spices).
  3. Mix wet and dry together. 
  4. If you want  thinner pancakes, add more almond milk to your liking.
  5. The amount of spices is variable too…I err on the side of too much cinnamon! 
  6. Coat a pan or griddle with high-heat oil (like safflower or canola oil) and heat it up.
  7. Spoon 1/4 cup of pancake mix on pan.
  8. Flip once you see air bubbles forming through the pancake! (It’s a lot of wrist movement) 

The Experience: 

Ben made “compote” from microwaving frozen fruit…so classy. Overall, these pancakes are excellent!  Wholesome Chow is a convenient, low sugar mix. They are filling, made from whole grains, and warms your morning tummy with cinnamon spice. The cooked pears make the disk more delectable and special =). Basically, add cinnamon, nutmeg, ginger, or pumpkin pie spice generously to your usual pancake mix. 

Do you have any other vegan breakfast ideas that omnivores like too?

Best,

Geraldine

P.S. I’m going camping in Sequoia National Park & Kings Canyon tomorrow!  

Filed under food vegan breakfast fitness healthy health recipe pancakes

42 notes

I drink carrot juice every morning! It’s especially refreshing after a hot session of Bikram yoga. Carrot juice is great for your skin (but not too much like 3 glasses a day will make your skin orange). After indulging in Jamba Juice’s fresh pressed orange-carrot juice for a couple months, I decided to be more frugal. I buy big cartons of Odwalla’s carrot juice and orange juice. I mix 8 ounces of carrot juice with 4 ounces of orange juice. I like Odwalla because both juices are fresh squeezed and not from concentrate. For some ideas, I’ve tasted Odwalla’s organic blends of carrot and fruit. All are really good and the beet-carrot-ginger is especially healthy and hardcore veggie.

I drink carrot juice every morning! It’s especially refreshing after a hot session of Bikram yoga. Carrot juice is great for your skin (but not too much like 3 glasses a day will make your skin orange). After indulging in Jamba Juice’s fresh pressed orange-carrot juice for a couple months, I decided to be more frugal. I buy big cartons of Odwalla’s carrot juice and orange juice. I mix 8 ounces of carrot juice with 4 ounces of orange juice. I like Odwalla because both juices are fresh squeezed and not from concentrate. For some ideas, I’ve tasted Odwalla’s organic blends of carrot and fruit. All are really good and the beet-carrot-ginger is especially healthy and hardcore veggie.

Filed under healthy health food fitness carrot juice juicing vegan odwalla fruit breakfast

65 notes

Pomegranate-Persimmon Holiday Pancakes
Vegan, Gluten-free, sugar-free option, yummy, and look how cute they are! =) 
Happy Holidays everyone! I am alive, well, and sleeping A LOT this week. I’m on winter break and planning to do lots of blogging =) First off, here’s a recipe I made for breakfast. 
1/2 cup Wholesome Chow all-purpose gluten-free baking mix 
1/2 cup unsweetened almond milk 
1 persimmon
Seeds of 1 pomegranate 
Water
Cooking Spray
Brown sugar (sprinkled on top as an optional topping).
Directions: Mix equal amounts of almond milk and baking mix. I used 1/2 cup of each. Then chop and blend the persimmon and 1/2 cup of water in a food processor. Add the persimmon puree to the mix. Heat pan or griddle with cooking spray. Spoon mix onto pan. Sprinkle on pomegranate seeds. Cook each side for about 2 minutes. Use brown sugar or a bit of maple syrup as a topping. 
I had a sample of pumpkin pancakes made with Wholesome Chow’s baking mix at New Leaf Grocery stores (alternative Whole Foods in northern California) and thought it was really tasty and handy. All you really need to do is add almond milk to make some pancakes! Also, my new favorite Almond Milk brand is Califia Farms. They use pretty much all the same ingredients and preservatives as Silk, Almond Breeze, and Trader Joes, but it somehow it tastes smoother and fresher. It was on sale one day at Andronico’s (reason why I’m broke) and I decided to try it…needless to say I fell for the gimmick and now I’m hooked. I buy it even when it’s full priced for $4.49! -___- 
I love this recipe because the persimmons add natural, understated sweetness and a soft texture. Therefore, you don’t need to add any sugar or butter to make delicious, fluffy pancakes! I haven’t been eating much dairy so I appreciate simple recipes like this that doesn’t use fake butter or margarine (exceptions for dairy & eggs for my friends’ home-made baked goods infused with love and the amazing ice cream I just tried from Bi-Rite Creamery omgodddzz…good thing this place practices moderation through expensive prices and small scoops!).
TIP: Open pomegranates in a big bowl of water. The seeds will sink and the outside bits will float to the top! Learned this from my roomie!
I miss you guys, talk to me! I have lots of ideas and too little time. But, try this recipe out…persimmons and pomegranates are in season! They look festive and I’m sure the whole family will enjoy them. 
Merry Christmas my lovely friends. Let me know what’s challenging for you during the holidays and we can write a post about it! 
<3 Geralds 

Pomegranate-Persimmon Holiday Pancakes

  • Vegan, Gluten-free, sugar-free option, yummy, and look how cute they are! =) 

Happy Holidays everyone! I am alive, well, and sleeping A LOT this week. I’m on winter break and planning to do lots of blogging =) First off, here’s a recipe I made for breakfast. 

  1. 1/2 cup Wholesome Chow all-purpose gluten-free baking mix 
  2. 1/2 cup unsweetened almond milk 
  3. 1 persimmon
  4. Seeds of 1 pomegranate 
  5. Water
  6. Cooking Spray
  7. Brown sugar (sprinkled on top as an optional topping).
Directions: Mix equal amounts of almond milk and baking mix. I used 1/2 cup of each. Then chop and blend the persimmon and 1/2 cup of water in a food processor. Add the persimmon puree to the mix. Heat pan or griddle with cooking spray. Spoon mix onto pan. Sprinkle on pomegranate seeds. Cook each side for about 2 minutes. Use brown sugar or a bit of maple syrup as a topping. 

I had a sample of pumpkin pancakes made with Wholesome Chow’s baking mix at New Leaf Grocery stores (alternative Whole Foods in northern California) and thought it was really tasty and handy. All you really need to do is add almond milk to make some pancakes! Also, my new favorite Almond Milk brand is Califia Farms. They use pretty much all the same ingredients and preservatives as Silk, Almond Breeze, and Trader Joes, but it somehow it tastes smoother and fresher. It was on sale one day at Andronico’s (reason why I’m broke) and I decided to try it…needless to say I fell for the gimmick and now I’m hooked. I buy it even when it’s full priced for $4.49! -___- 

I love this recipe because the persimmons add natural, understated sweetness and a soft texture. Therefore, you don’t need to add any sugar or butter to make delicious, fluffy pancakes! I haven’t been eating much dairy so I appreciate simple recipes like this that doesn’t use fake butter or margarine (exceptions for dairy & eggs for my friends’ home-made baked goods infused with love and the amazing ice cream I just tried from Bi-Rite Creamery omgodddzz…good thing this place practices moderation through expensive prices and small scoops!).

TIP: Open pomegranates in a big bowl of water. The seeds will sink and the outside bits will float to the top! Learned this from my roomie!

I miss you guys, talk to me! I have lots of ideas and too little time. But, try this recipe out…persimmons and pomegranates are in season! They look festive and I’m sure the whole family will enjoy them. 

Merry Christmas my lovely friends. Let me know what’s challenging for you during the holidays and we can write a post about it! 

<3 Geralds 

Filed under recipe vegan pancakes breakfast christmas Wholesome Chow Califia Farms food healthy holiday DIY simple

46 notes

Fall Breakfast on-the-go:
1/2 cup cooked quinoa
1/2 cup butternut squash
1 banana
sliced almonds
PB2 + cinnamon +almond milk dressing
My goal is to eat vegetables at every meal. I&#8217;ve been eating hot meals like oatmeal and grains now that it&#8217;s fall. (Remember I was all about those icy-cold green smoothies during the summer?) The most palatable and versatile vegetables for breakfast are spinach and butternut squash which can be added to your hot cereal or grains. After I&#8217;m done with my quinoa, I&#8217;m going to make teff. Has anyone tried it? I got a bag from Bob&#8217;s Red Mill. 

Have a great Tuesday! It&#8217;s a beautiful day here in San Francisco and we don&#8217;t have class &#8216;til 1pm! BEST DAY EVER &lt;3
Taken with Instagram

Fall Breakfast on-the-go:

  • 1/2 cup cooked quinoa
  • 1/2 cup butternut squash
  • 1 banana
  • sliced almonds
  • PB2 + cinnamon +almond milk dressing
My goal is to eat vegetables at every meal. I’ve been eating hot meals like oatmeal and grains now that it’s fall. (Remember I was all about those icy-cold green smoothies during the summer?) The most palatable and versatile vegetables for breakfast are spinach and butternut squash which can be added to your hot cereal or grains. After I’m done with my quinoa, I’m going to make teff. Has anyone tried it? I got a bag from Bob’s Red Mill
Have a great Tuesday! It’s a beautiful day here in San Francisco and we don’t have class ‘til 1pm! BEST DAY EVER <3

Taken with Instagram

Filed under recipe food fall vegan eatclean healthy fitness vegetarian breakfast

29 notes

Hello oatmeal with white beans/pear/almond/cinnamon! I was thinking about you all 16 miles this morning &lt;3 #food #love #running #healthy #fitness (Taken with Instagram)
Who here doesn&#8217;t like protein powder? I kind of hate it&#8230;but still want to add protein to my meals that aren&#8217;t so loaded. For example: oatmeal. Oats are like a blank canvas. The possibilities are endless. Try adding chickpeas/garbanzo beans or white beans to morning bowl of oats for more natural, whole protein and fiber. These mildly flavored beans blend right into the oats and you don&#8217;t even taste them! 
My Powered up Back-to-School Oatmeal: 
1/2 cup old-fashioned oatmeal
1 cup water 
1 apple, pear, or banana
1/2 cup white beans 
dashes of cinnamon 
Try it and tell me if you like or dislike the beans!
Geraldine 

Hello oatmeal with white beans/pear/almond/cinnamon! I was thinking about you all 16 miles this morning <3 #food #love #running #healthy #fitness (Taken with Instagram)

Who here doesn’t like protein powder? I kind of hate it…but still want to add protein to my meals that aren’t so loaded. For example: oatmeal. Oats are like a blank canvas. The possibilities are endless. Try adding chickpeas/garbanzo beans or white beans to morning bowl of oats for more natural, whole protein and fiber. These mildly flavored beans blend right into the oats and you don’t even taste them! 

My Powered up Back-to-School Oatmeal: 

  • 1/2 cup old-fashioned oatmeal
  • 1 cup water 
  • 1 apple, pear, or banana
  • 1/2 cup white beans 
  • dashes of cinnamon 

Try it and tell me if you like or dislike the beans!

Geraldine 

Filed under fitness food healthy love vegan vegetarian breakfast recipe

52 notes

Broccoli Banana Smoothie: 
1 banana
1 apple
3/4 cup broccoli 
1/2 cup soy milk
1/4 avocado 
2 cups ice
This is quite a luxurious and rich smoothie. It&#8217;s perfect as a stand-alone breakfast-on-the-go option since it contains ~300 calories, but fills you up an incredible amount. If you want to also eat something else for breakfast, consider using unsweetened almond milk instead of soy. If you&#8217;re really hardcore, just use water, but I don&#8217;t think I can handle this recipe without something smoother. For me, I had 75% of this recipe, toast + avocado, and decaf coffee + soy milk for breakfast. 
Also, also! If you are trying to increase your calorie intake &amp; and gain needed weight, avocado smoothies are great for giving you calories and nutrition without bloating!  

Broccoli Banana Smoothie: 

  • 1 banana
  • 1 apple
  • 3/4 cup broccoli 
  • 1/2 cup soy milk
  • 1/4 avocado 
  • 2 cups ice

This is quite a luxurious and rich smoothie. It’s perfect as a stand-alone breakfast-on-the-go option since it contains ~300 calories, but fills you up an incredible amount. If you want to also eat something else for breakfast, consider using unsweetened almond milk instead of soy. If you’re really hardcore, just use water, but I don’t think I can handle this recipe without something smoother. For me, I had 75% of this recipe, toast + avocado, and decaf coffee + soy milk for breakfast. 

Also, also! If you are trying to increase your calorie intake & and gain needed weight, avocado smoothies are great for giving you calories and nutrition without bloating!  

Filed under GPOY green smoothie recipe food raw food vegan vegetarian breakfast

60 notes

Hi everyone, this was one of my first Green smoothies I made with my new Vitamix 5200 the wonderful sales people at Costco convinced my mom to buy with just one taste of a smoothie. Very simple fruit and spinach recipe from Vitamix&#8217;s Whole Food recipe book! I enjoy having a green smoothie and cereal for breakfast! Next, I&#8217;ll share one with broccoli and cucumber :D

Hi everyone, this was one of my first Green smoothies I made with my new Vitamix 5200 the wonderful sales people at Costco convinced my mom to buy with just one taste of a smoothie. Very simple fruit and spinach recipe from Vitamix’s Whole Food recipe book! I enjoy having a green smoothie and cereal for breakfast! Next, I’ll share one with broccoli and cucumber :D

Filed under food green smoothie healthy raw food vitamix recipe breakfast

34 notes

This is my last day in Cancun and I’m so excited to enjoy the breakfast buffet right right now and swimming in the infinity pool and in the ocean (okay wading and letting the waves crash on me), walking, sketching, and taking photos all day! Of course I did 6 miles of rolling hills this morning on the treadmill, followed by some tricep dips and yoga. 

Filed under beach breakfast cancun food fruit vacay vegan vegetarian life is good

13 notes

Hi everyone! I&#8217;m excited to host a Siggi&#8217;s Skyr Giveaway! The bundle comes with a cute tote bag and 5 gift certificates for free yogurt! Please follow the guidelines in the photo, which includes making a post of your own and tagging it at #givemesiggis. I&#8217;ll be going through all the posts and selecting the 3 posts which effectively communicate a message about how yogurt/skyr/siggi&#8217;s helps a healthy lifestyle. Winners and Honorable Mentions will also be reblogged on my tumblr. Reply/Message/Comment if you have questions. I look forward to seeing your posts! 
"Like" Siggi&#8217;s  and my blog, a healthy balance on facebook too! 
P.S. I can only ship to USA addresses.

Hi everyone! I’m excited to host a Siggi’s Skyr Giveaway! The bundle comes with a cute tote bag and 5 gift certificates for free yogurt! Please follow the guidelines in the photo, which includes making a post of your own and tagging it at #givemesiggis. I’ll be going through all the posts and selecting the 3 posts which effectively communicate a message about how yogurt/skyr/siggi’s helps a healthy lifestyle. Winners and Honorable Mentions will also be reblogged on my tumblr. Reply/Message/Comment if you have questions. I look forward to seeing your posts! 

"Like" Siggi’s  and my blog, a healthy balance on facebook too! 

P.S. I can only ship to USA addresses.

Filed under Siggi's fitness free stuff giveaway givemesiggis healthy skyr yogurt vegetarian dessert breakfast

66 notes

Cinnamon Pear Oatmeal

Do you like apple-cinnamon-sugar flavored instant oatmeal? Or do you just want to add some flavor to your bowl of oats without anything gross? Well try this out for change! Pear’s are softer that apples so they mix more easily in the oatmeal.

  • 1/2 cup old-fashioned oatmeal
  • 1/2 diced ripe pear
  • 3/4 cup cold water
  • 1 tablespoon of cinnamon (Yeah I go overboard)
  • Microwave for 1 minute. Mix. Microwave for another 20 seconds.
  • Mash pear and mix-in cinnamon to the oats.
  • Top with almonds or pecans and pair with a glass of milk like I did!

Filed under food recipe healthy breakfast oatmeal fruit vegetarian

64 notes

Oatmeal is great, but it doesn&#8217;t have much protein. But for just another 100 calories, you can get a whopping 14g of protein from Siggi&#8217;s skyr (Icelandic style yogurt) or even 17g from plain Greek yogurt!
Try making Overnight Oats using greek yogurt to power up your breakfast!
1/2 cup old fashioned oats
1/2 cup Greek yogurt
1/3 cup milk/milk substitute (I use almond milk)
Ideas for Mix-in&#8217;s: berries, bananas, chia seeds (helps soak up liquid for a thicker oatmeal too), cinnamon
Mix and leave in fridge overnight and enjoy in the morning!
PS: And I don&#8217;t go an buy oatmeal from Whole Foods on a daily basis&#8230;This was on an interview trip! (Whole Foods in Washington D.C.&#8217;s Foggy Bottom is beautiful btw!)  

Oatmeal is great, but it doesn’t have much protein. But for just another 100 calories, you can get a whopping 14g of protein from Siggi’s skyr (Icelandic style yogurt) or even 17g from plain Greek yogurt!

Try making Overnight Oats using greek yogurt to power up your breakfast!

  • 1/2 cup old fashioned oats
  • 1/2 cup Greek yogurt
  • 1/3 cup milk/milk substitute (I use almond milk)
  • Ideas for Mix-in’s: berries, bananas, chia seeds (helps soak up liquid for a thicker oatmeal too), cinnamon
  • Mix and leave in fridge overnight and enjoy in the morning!

PS: And I don’t go an buy oatmeal from Whole Foods on a daily basis…This was on an interview trip! (Whole Foods in Washington D.C.’s Foggy Bottom is beautiful btw!)  

Filed under food whole foods breakfast siggi's oatmeal