Breakfast Smoothie Bowl
​Developed by: Allegra Egizi

If we’ve learned anything from our Instagram feed lately, it’s that smoothie bowls are one of the biggest trends out there --and for good reason. Not only are they beautiful in appearance, but they are much more satisfying than a regular smoothie because they’re topped with tons of filling toppings, making them both nourishing and satisfying. Whether packed with leafy greens, tropical fruit, or creamy avocado, these super-bowls are filling, nutrient-packed, and most importantly, delicious. Although you can make virtually any type of smoothie bowl you’ll love this combo below (pictured top right).

Ingredients:
  • 1 banana, frozen
  • ½ cup frozen strawberries
  • 1 handful fresh spinach
  • ⅛ cup raw ginger, without peel
  • 1 medjool date, pitted
  • fresh lemon juice (use about ¼ of a lemon)
  • ¾ cup almond milk
  • Toppings: ½ cup frozen blueberries, 1 tablespoon chia seeds, ¼ cup low-fat granola 
Directions:
  1. Add frozen banana, strawberries, spinach, ginger, date, lemon, and almond milk to a blender. Blend until smooth and pour into a bowl.
  2. Top smoothie with sliced fruit, granola, chia seeds and enjoy!

Apple Cinnamon Baked Oatmeal
 Adapted from: EatRight.Org 

This make-ahead dish is handy to heat up and have for a quick healthy breakfast or snack. You can add a touch more brown sugar if you like it sweeter and a splash of milk for more creaminess.
​
Ingredients:
  • 1½ cups low-fat milk or alternative (e.g. soy, almond)
  • ½ cup packed brown sugar
  • ½ cup egg substitute or egg whites
  • 1 tablespoon melted margarine
  • ½ teaspoon cinnamon
  • 2 cups rolled oats (not instant)
  • 1 teaspoon baking powder
  • 1½ cups chopped apples​
Directions:​
  1. Preheat oven to 350°F (176°C).
  2. In a small bowl mix the milk, brown sugar, egg substitute/whites, margarine and cinnamon.
  3. In a larger bowl combine the oats and the baking powder.
  4. Pour the wet mixture into the bowl with the oats; add the apples and stir to combine.
  5. Spoon the mixture into a 8-by-8-inch pan coated with cooking spray and bake for 30 to 40 minutes, until top is firm and a toothpick comes out clean in the center.