Breakfast: Porridge with soy yogurt, 1 banana, cinnamon and peanut purée :)
Today I went hiking, so I wanted to have something for breakfast that’d keep me full for as long as possible - which it did :) I didn’t use any milk in my porridge today (I want to cut back on dairy products) and it didn’t taste as bad as I thought it would - though the soy yogurt takes some getting used to!
The perfect breakfast frozen yogurt: The Secret Vegan Mango Frozen Yogurt Recipe with Strawberries and Raspberries, and a side serving of Pear
I thought I’d finally figured frozen yogurt out, and then came the game-changer: mixing banana nice-cream with frozen soy-yogurt to get a thicker, creamier and more delicious breakfast treat. For those kids starting school this week or workers during workdays who need a breakfast with zero prep time in the morning (or for those of us who want no-fuss mornings), this is the perfect recipe.
Mash half a large banana or one small banana with 100g of soy-yogurt (if vegan) or half plain half greek yogurt (if non-vegan) until fully combined. If you’re not vegan, I also recommend putting half a teaspoon of pure honey in the yogurt so it crystallizes better.
Dice a quarter of a mango into tiny chunks and mix it through the yogurt, and dice the other quarter and place it on top.
Refrigerate for anytime from 30 minutes to overnight, and take it out to warm up for around 10 minutes before eating.
Place fresh raspberries and strawberries on top, and enjoy with a plate of fruit or a hard-boiled egg for the perfect breakfast!
This morning’s breakfast featuring Soy-Yogurt topped with Pear, Strawberries and homemade Honey Nut Granola and a dollop of crunchy peanut butter. I would’ve had a lazy sunday brunch but I wanted to visit the wet market today and it was so, so worth it - and having soy-yogurt for breakfast (which is a thing I do very often) is always wonderful because it makes me feel so clean.