Now is the time to start posting cozy warm oatmeal recipes for breakfast, but Phoenix is finally dipping down to the 90’s and a nice cold dish still hits the spot for breakfast. I also started doing hot yoga again, hooray! I took a hot yoga hiatus due to the temperature of the studio actually being colder than the temperature outside. There was no way to escape the heat. One yoga session, and I would be laying on my living room floor with the air conditioning on full blast for the rest of the day. I think it ended up being an economical decision for my roommates and I that we all took a break from hot yoga until it got cooler. But now I’M BACK and winter is approaching and this is what the Arizonians patiently await the blistering summers for. Our hibernation ends now. Let the hiking and bike riding commence! …and I no longer have to worry about burning my hands on my steering wheel after work. Woohoo! So many things to be excited about. This is also the time when all the snow birds make their way to Phoenix. Which means some late nights playing card games with my grandparents are in my near future.
So here was my breakfast predicament…
I love drinking smoothies for breakfast, but some mornings I wake up and want to entertain myself with a bowl and spoon. I love the action of eating. What can I say.
Recently I’ve discovered “nice-cream” the vegan version of ice-cream but instead of using dairy you substitute frozen bananas that whip up into a creamy indulgent and guilt free version of your average ice-cream. Top it with your favorite healthy ingredients and consider this a reason to eat ice-cream for breakfast. I like to call this a smoothie bowl. Predicament solved.
Topping examples include:
basically anything you can dream up.
have a beautiful weekend!
1 frozen banana (previously peeled, frozen and chopped into a few pieces)
⅔ cup of frozen raspberries
½ cup of almond milk
2 tablespoons of peanut butter or almond butter
½ cup of almond milk
handful of spinach
½ teaspoon of vanilla
Blend together banana, raspberries, almond milk, nut butter, spinach and vanilla until creamy consistency, scraping down the sides of the blender when necessary.
Put in bowl and top with goodies, enjoy!