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Banana Yogurt Smoothie Bowl

This smoothie bowl is great for any breakfast, or even as a midnight snack. With added protein from greek yogurt and peanut butter, it’s sure to keep you full all morning while satisfying your sweet tooth.

This recipe serves as a base for a smoothie bowl. You can add your favorite toppings and come up with all kinds of great flavor combinations. If you have a peanut allergy, any type of nut butter works great in this smoothie bowl. For vegans or those with milk allergies, any type of thick vegan yogurt can be substituted in this recipe as well. Almond milk is added to ensure that the smoothie has enough liquid to blend properly, but you can substitute with any milk of your choice.

This recipe also makes great “nice cream,” a popular name for ice cream made with bananas. To make this recipe into nice cream, you can double or triple the ingredients and pour it into a loaf pan to place in your freezer to enjoy later.

 

Ingredients:

½ cup unsweetened greek yogurt
1 frozen banana
2 T peanut butter
¼ cup almond milk

Optional:
Granola
Chopped nuts
Sliced fruit
Seeds
Chopped coconut
Nut butter
Cereal
Chocolate
Honey

Instructions:

Add your almond milk, frozen banana, greek yogurt and peanut butter to a blender or food processor.

Blend until the mixture is smooth and fully incorporated.

Spoon into a bowl and top with your desired toppings. Enjoy!

 

Breakfast Egg Cups

Are you in need of a quick, on the go breakfast everyone in the family will love? These breakfast egg cups are easy to make and will last a week in the fridge or a month in the freezer. Just throw them in the microwave until hot and they are ready to go!

Ingredients: to make 12 muffins

  • 6 large eggs
  • 1/4 cup of milk
  • 1/8 teaspoon of salt
  • 1/8 teaspoon of black pepper, ground
  • 1 medium bell pepper, red
  • ¾ cup of spinach
  • ⅓ cup of cheddar cheese

Directions

  1. Spray a muffin tin with cooking spray and set aside. Preheat oven to 375°F.
  2. Whisk the eggs and milk together in a bowl. Season with salt and pepper.
  3. Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin.
  4. Add the peppers, spinach, and shredded cheddar to the egg mixture.
  5. Fill muffin cups 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.
  6. Allow to cool slightly before serving.

* You can add in a variety of vegetables and protein – diced onion, kale, chopped mushrooms, diced tomatoes, chopped bacon or ground sausage, the possibilities are endless!

 

Guest Bloggers: James Madison Dietetics

Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton