Sharing 12 delicious sweet and savory yogurt bowl combos!

Hi friends! How are you? I hope the week is going well! I’m going for a hike this morning – the weather is a dreeeeaaaaaam – and also have a dentist appointment.

For today’s post, I wanted to share some breakfast and snack ideas: yogurt bowls!!

Are you a fan of yogurt bowls? If not, you’re missing out on a delicious and nutritious breakfast or snack option. Yogurt bowls are not only easy to make but also packed with protein, vitamins, and minerals, making them a great choice for fueling your day.

If you can digest whole fat Greek yogurt, go for it! It’s packed with protein and nutrients. Since I can’t do a ton of dairy, I like to use Kite Hill yogurt or Cocoyo and mix it with protein powder 🙂

Today, I’m excited to share a roundup of 12 yogurt bowl ideas that you’ll love to try.

12 Yogurt Bowl Ideas

1. Berry Bliss Yogurt Bowl

Ingredients:

Greek yogurt

Mixed berries (strawberries, blueberries, raspberries)

Granola

Chia seeds

Instructions:

Step 1: In a bowl, layer Greek yogurt.

Step 2: Top with mixed berries, granola, and chia seeds.

Step 3: Enjoy this burst of fruity goodness!

2. Tropical Paradise Yogurt Bowl

Ingredients:

Greek yogurt

Pineapple chunks

Mango slices

Toasted coconut flakes

Honey drizzle

Instructions:

Step 1: Start with a base of Greek yogurt in a bowl.

Step 2: Add pineapple chunks and mango slices.

Step 3: Sprinkle with toasted coconut flakes and drizzle with honey.

Step 4: Close your eyes and transport yourself to a tropical paradise with every spoonful!

3. Chocolate Peanut Butter Crunch Yogurt Bowl

Ingredients:

Greek yogurt

Chocolate chips

Peanut butter

Homemade granola

Chopped nuts

Instructions:

Step 1: Spoon Greek yogurt into a bowl.

Step 2: Sprinkle with chocolate chips and drizzle with peanut butter.

Step 3: Top with homemade granola and chopped nuts for added crunch.

Step 4: Indulge in this decadent yet healthy treat!

4. Green Goddess Yogurt Bowl

Ingredients:

Plain Greek yogurt

Avocado slices

Cucumber slices

Cherry tomatoes

Hemp seeds

Instructions:

Step 1: Spread plain Greek yogurt in a bowl.

Step 2: Arrange avocado slices, cucumber slices, and cherry tomatoes on top.

Step 3: Sprinkle with hemp seeds for an extra boost of protein and healthy fats.

Step 4: Enjoy this refreshing and nutrient-packed bowl!

5. Peach Pie Yogurt Bowl

Ingredients:

Greek yogurt

Sliced peaches

Cinnamon

Almond butter

Crushed graham crackers

Instructions:

Step 1: Layer Greek yogurt in a bowl.

Step 2: Top with sliced peaches and a sprinkle of cinnam

Hey hey! How are you? Now that we’ve finally made it through what felt like an extra-long and slow January, I found myself thinking about to the holidays. Do you miss them already as much as I do?

Time really seems to fly between Thanksgiving and Christmas. I always find myself wishing I had taken more time to slow down and enjoy the season, although I’m not sure if it even would’ve possible! Which brings me back to this post. Amid all the holiday scrambling, I’m always especially grateful for a quick, easy, and healthy meal… like tasty pecan pie oatmeal that’s practically bursting with pecan pie flavor.

Pecan Pie Protein Oatmeal

The few days leading up to a big holiday, I tend to take it a little easier on the indulgent food. This usually has a lot to do with the fact that I’m too busy scrambling around before the festivities to make anything truly exciting. I try to focus on protein and produce (eat like a PRO!) with more simple eats that I can quickly put together. It’s usually a lot of scrambled eggs, soups, smoothies, oatmeal and salads.

That doesn’t mean that it’s totally boring. A great example: this pecan pie protein oatmeal. It has the flavor and texture of delectable pecan pie baked oatmeal, but comes together much quicker!

I’ve made this a few times over the last few weeks. It’s packed with protein, the texture is amazing (I’ll tell you my secret trick!), and it has the perfect amount of pie-like sweetness on top. Not to mention it makes meal prep a breeze!

So here’s why these oats have been so awesome lately:

a little soaking action overnight.

Regular ol’ rolled oats have been feeling extra grainy/chewy lately, so I started soaking them overnight before cooking. I just cover them in water and let them sit overnight, then rinse and drain before boiling.

It makes the texture super soft, fluffy and creamy. They taste the same way restaurant oats taste, which are usually loaded with milk and butter in the cooking process.

Another bonus from soaking: it makes them easier to digest. I was listening to The Model Health Show (<— fave podcast if you haven’t checked it out!) and one of the speakers was discussing lectins and how they can make certain plant-based foods more inflammatory. Lectins are the plant’s protective response to keep predators or humans from eating it, and can cause inflammation in the body. Soaking, fermenting, and pressure cooking are all effective ways to reduce lectins.

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Sharing this recipe for pumpkin banana muffins. They’re gluten-free, dairy-free, and totally delicious. 

I’ve fully embraced my basic-ness of the fall and holiday season. Give me all of the pumpkin spice, flannels, Halloween decor, holiday movies, and fun events and gatherings. I LOVE summer, but there’s something so fun and lovely about fall. I love taking the kids to all of the fall events and activities, and baking treats, making soups, and casseroles featuring seasonal squashes and gourds. 😉

Pumpkin season is heeeeeeere, and it’s time to celebrate the versatility and health benefits of this fall favorite. I know the blog world is inundated with pumpkin recipes (as it should be!) and here’s one more to add to your collection. Today, I’m sharing a delightful recipe that combines the goodness of pumpkins with the natural sweetness and texture of bananas –  pumpkin banana muffins.

Pumpkin Banana Muffins

Here are the ingredients you need to make this family-favorite treat!

Ingredients:

1 cup almond meal

2 tablespoons chia seeds

2 ripe bananas, mashed

1 teaspoon pumpkin pie spice

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup pumpkin puree

1/4 cup maple syrup

1/4 cup almond milk

1/4 cup coconut oil, melted

1/2 cup chocolate chips

1 teaspoon vanilla extract

Pinch of sea salt

Instructions:

Step 1:

Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners.

Step 2:

In a bowl, combine almond meal and chia seeds. Add the baking powder and baking soda, stir well.

Step 3:

In another bowl, mix the mashed bananas, pumpkin pie spice, maple syrup, almond milk, and melted coconut oil. Ensure they are well combined.

Step 4:

Gradually fold the wet ingredients into the dry mix. The chia seeds add a delightful texture and a boost of omega-3s. Add in the chocolate chips and stir to combine.

Step 5:

Scoop the batter into the muffin cups, filling each about two-thirds full. This ensures the perfect rise without overflow.

Step 7:

Place the muffin tin in the preheated oven. Bake for 20-25 minutes or until a toothpick inserted comes out clean, with perhaps a little chocolatey residue.

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy them warm with a little butter or let them cool completely – the choice is yours.

Pro Tip: These muffins freeze beautifully Pop them into a freezer bag, and you’ll have a stash of deliciousness for those busy morn

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Hands in the air if you’re equally excited to be back in a routine, but also lamenting the end of summer. We are officially back in school, back to the dance-horses-homework extravaganza, and while I thrive on a schedule, things are busy, as I’m sure many of you can relate.

I’m here trying to make the week as streamlined as possible, and here are some of the things that have helped:

– Doing anything I can the night before. This means packing lunches, setting out uniforms (including hair accessories and shoes), packing snacks, and setting out water bottles to be filled. I also make a mental note of what the kids are having for breakfast, so I can make anything in advance.

– Start dinner in the afternoon. Many nights, Liv is finished with dance late, so I have dinner waiting for the crew when they’re done with their activities for the day. I’ve found that late afternoon, before school pickup, is the best chance to get some veggies chopped, and make anything I can before pickup.

– Snack prep! I try to make snack staples at the beginning of the week, so that the kids have lots of options.

Here are two favorites that they’re loving lately!

Lemon Blueberry Muffins and Chocolate Coconut Energy Bites

Lemon Blueberry Muffins

These lemon blueberry muffins have a bright and zesty flavor. P says they taste like pancake muffins! I also like that they’re not too sweet. You can absolutely increase the sweetness by adding more coconut sugar or maple syrup. Make a batch and freeze to have on hand for the week. I’ll heat them up and serve with pre-boiled eggs for a quick school morning breakfast.

Cacao-Nut Protein Balls

You are going to go NUTS over these protein balls! I have been loving these as a post workout snack or an after dinner treat! Once you try these you will be wanting more, trust me! My other favorite protein balls recipe is in the Guiltless Nutrition & Recipe eBook!

You won’t even be able to tell you are eating such a healthy snack because they are just THAT good! These little protein balls are packed with 4 scoops of my LSF Plant Protein and I know you are going to be just as obsessed with them as I am!

Cacao-Nut Protein Balls Ingredients

makes approx. 24 balls 

• 3 cups Medjool dates pitted

• 1 1/2 cups almonds

• 1/2 cup water

• 2 tbsp cacao powder

• 4 scoops LSF Plant Protein (Vanilla or Chocolate)

• 1/4 cup dark chocolate chips

• 1/2 cup coconut flakes unsweetened

Instructions

1. Add almonds to a food processor and process until it’s more of a flour texture. It can be coarse. 

2. Add dates and water, cacao and protein powder and process until well combined.

3. Add chocolate chips and hit pulse a few times to combine.

4. Use a spatula to remove mixture from the processor into a bowl. Then use your hands to roll even spoonfuls into small balls.

5. Pour coconut flakes onto a large plate or bowl and gently roll the balls to cover in the flakes.

6. Store in the fridge or freezer in an airtight container.

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Find more delicious recipes like this + all of our favs here!

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