Make it a good day with a smoothie bowl
A healthy breakfast can be the difference between a good day and a sluggish one. My nutritionist-wife Brigitte and I always made a point to prepare complete and delicious breakfasts for our three girls. Now that they’re young women, we don’t have to remind them what the most important meal of the day is.
The trick to any well-balanced meal is to have a good mix of protein, fibre-rich carbs and healthy fats.
Cue this smoothie bowl, packed with the creamy goodness of Greek yogurt. Blended with a drizzle of maple syrup and antioxidant-rich blueberries, blackberries and banana, the bowl will make you want to jump out of bed and start your day.
Top it with crunchy, homemade quinoa granola and you have a tasty indulgence and all the nutrition you need to keep going till lunch. And it only takes 15 minutes to put together!
Smoothie Breakfast Bowl
Ricardo Tested 1/2 cup (125 mL) plain Greek yogurt 1/3 cup (50 g) frozen blueberries 1/3 cup (45 g) fresh blackberries 1/2 small banana, sliced 1 tbsp (15 mL) maple syrup 1/3 cup (40 g) quinoa granola In a blender, purée yogurt, 3/4 of the fruit and the maple syrup until smooth. Pour into a small bowl.
Top with remaining fruit and the granola.
If using fresh blueberries instead of frozen, refrigerate smoothie for several minutes before serving.
Quinoa Granola
Ricardo Tested 1/2 cup (90 g) quinoa, rinsed and drained 1/2 cup (80 g) shelled pumpkin seeds 1/2 cup (75 g) shelled sunflower seeds 1/2 cup (65 g) unsalted cashews, crushed 1/2 cup (65 g) unsalted shelled pistachios, crushed 6 tbsp (90 mL) maple syrup 2 tbsp (30 mL) canola oil 1/4 tsp salt With the rack in the middle position, preheat oven to 325 F (160 C). Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, combine all ingredients. Spread mixture onto the prepared baking sheet. Bake for 20 minutes, stirring halfway through cooking. Let cool completely.
The granola will keep for about one month in an airtight container in a cool, dry place.