It’s January. Like many of you I’m trying to eat a little healthier. It isn’t so much of a New Year’s resolution as it is an I-feel-gross-after-December sort of deal. Breakfast is often the sore spot in my day. I either skip it, eat something atrocious, or every so often actually eat a balanced meal. I don’t eat dairy for breakfast. I don’t claim to have any rhyme or reason to it. I just like how it feels. My stomach just doesn’t do dairy for breakfast anymore. So when Silk wanted my to give their new Dairy-Free Yogurt Alternative a try I was on board. Scared, but on board.
One of my favorite breakfasts is a smoothie bowl with fresh fruit and granola. It’s a fairly simple formula:
1 cup liquids
1 1/2 cups frozen fruit
1/2 cup yogurt (optional)
1 to 2 TB sweetener
Then you just need toppings. I prefer fresh fruit and granola. You can also do plain nuts or seeds of your choice.
I was sent their Tropical Pineapple flavor and immediately knew I’d be making a tropical bowl. It’s the middle of winter and there is snow on the ground at my house. This tropical bowl had me feeling like I was on a beach somewhere instead of bundled up for a snow day.
Time to Make It: 5 minutes
Yield: 1 to 2 servings
1 cup coconut milk
1 cup frozen strawberries
1/2 cup frozen mango
1 (5.3 oz) container Tropical Pineapple Silk Dairy-Free Yogurt Alternative
1 TB agave
1/2 cup fresh pineapple
1/2 cup coconut quinoa granola
1. Combine coconut milk, strawberries, mango, yogurt alternative, and agave in a blender.
2. Blend until pureed. Smoothie should be quite thick.
3. Scrape smoothie into a bowl. Top with fresh pineapple and granola.
This conversation is sponsored by Silk. The opinions and text are all mine.