Hey there friends! How are you on this Saturday? Is a snowy day here in New Jersey, but it is really quite the beautiful snow. The snowflakes are huge and fluffy, and it looks like a winter wonderland outside, but it was quite different inside for breakfast this morning.
When I looked into the fridge to figure out what I was going to have for breakfast this morning, I saw I still had a portion of fresh pineapple leftover from Christmas, and the delicious fruit as well as a creamy, Greek yogurt called out to me. The result? I took a little trip to the tropics and created a Tropical Yogurt Bowl.
In the mix:
- 1 cup. chopped, fresh pineapple (canned pineapple in its own juice would work too)
- 1, 6 oz. container of low-fat, plain, Greek yogurt (I used Chobani 2%)
- 1 Tablespoon milled flax seed (optional)
- 1/2 teaspoon pure vanilla extract
- 1/2 packet of Stevia
- A few macadamia nuts
*Other toppings you may enjoy include thinly sliced, ripe banana, peeled and chopped mango, peeled and shopped kiwi, shredded, unsweetened coconut, etc.
The cool yogurt combined with the juicy pineapple and crunchy macadamia nuts were such a fantastic combination of flavors and textures. This Tropical Yogurt Bowl was simple, satisfying, and very filling! While it is certainly great as a nutritious breakfast or brunch, it would also make a wonderful light lunch or dessert in the summer months! Balanced with complex carbs, low fat protein, and healthy fats, it was a sweet and healthy start to my day.
A steamy mug of mint green tea warmed me up at the end of my meal, and I was truly in paradise. ;)
Question of the Day: What flavor reminds you most of the tropics?