G’evening m’sweet eaters!
How is your Sunday wrapping up?
Mine is fabulous and just tinged with bleh. Fabulous because I just had the BEST treadmill interval session OF MY LIFE. I got up to 6.4 many times for many minutes without breaking 193 BPM (heart beats per minute). That’s incredible for me!
The only bit of bleh is because I waited so late in the day to go to the gym, which meant that Whole Foods (and all other stores) were closed by the time I got out of the gym. So I only did half my grocery shopping, but I’ll rectify that tomorrow.
And I will gladly trade some delayed groceries for the ah-maze-ing feeling I got from that run. #Fitfluential
But enough of my exercise endorphin-fueled rambles. Let’s talk breakfast.
If you read my WIAW posts then you know that I mostly eat eggs with some kind of green and bread for breakfast. It’s hit all the macros and keeps me satiated (usually) until lunch.
But sometimes, just sometimes, I feel like mixing it up. And by mixing it up, I literally mean “mixing it up.”
Enter: the yogurt bowl.
And just like with my eggs, I have a very specific way I go about making my yogurt bowls.
Some people just open a little cup. I have to make things complicated.
Step 2: portion out my yogurt.
I buy a big tub because it’s cheaper and I only eat plain yogurt.
Step 3: fruit.
Step 4: Carbs and whatnot.
Usually I just add raw oats (because I’m not a granola fan, gasp!), but over here in Euro-town everyone eats muesli. Muesli is similar to granola, except it’s either raw or toasted oats, a bit of dried fruit and/or nuts, and no sugary syrup.
This Alara kind is extra lovely because there isn’t even a hint of cardboard flavor.
In addition to my oats, I always like to have some sort of ground superfood. At home, that usually takes the form of ground flaxseed. But here, I discovered this Linwood bagged mix of ground flax and nuts and other goodies.
Both of these are fabulous and not too expensive, so I’m pretty much in love.
Since I buy plain yogurt I usually have to add something to counteract the tartness. Sometimes it’s a bit of honey, but my ‘mates always end up stealing my honey, so instead I’ve been using vanilla paste. It doesn’t have that alcohol-y aftertaste so it really is wonderful in yogurt.
I realize it’s weird that I drink soy milk even though I eat dairy. But I’m just going to go with it.
Step 7: mix.
I’m not going to show you this step, because really, it’s not attractive. But it’s tasty. Oh so tasty.
So while this may seem like a lot of steps, it’s quick and easy and hits lots of macros and food groups and taste buds.
What more can you ask for from a bowl of yogurt?
Oh, and even though every goes all gahgah for Chobani, I always have been and always will be a loyal FAGE ‘Baby.
And that don’t have to give me free stuff to say that. (Though, FAGE dears, some free yogurt would be lovely!)
Your turn, eaters:
What kind of yogurt do you eat?
Do you mix anything in or keep is pure?
PS- This is the first of three breakfast posts I’m doing this week, so I am officially declaring this Breakfast Week.