BEYOND PROTEIN: 2 NUTRIENTS YOUR PLATE MIGHT BE MISSING
In blender, puree
soy milk, avocado,
blueberries, yogurt
and maple syrup
until smooth.
Pour mixture into
storage container
or bowl and add
chia seeds. Whisk
well to combine. Cover with lid or plastic
wrap and refrigerate 4 hours or overnight,
until thickened.
To serve, divide into bowls and top with
granola, fresh blueberries, kiwi and avocado.
Notes: Use any milk (dairy or non-dairy) that
you prefer in pudding. Use fresh blueberries
or conventional frozen blueberries. Other
topping options include: nuts, seeds, hemp
hearts, sliced banana or strawberries, or nut
butter.
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Avocado
Breakfast Bowl
with Leafy Greens
Bowl:
1 medium sweet
potato, chopped
(about 1 3/4 cup)
nonstick cooking spray
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/2 cup quinoa
1 cup water, plus additional for boiling
eggs, divided
2 eggs
2 cups arugula
1 ripe, fresh avocado, halved, pitted,
peeled and chopped
1/4 cup pickled red onions
Avocado Tahini Dressing:
1/2 large avocado
1/4 cup tahini
1 lemon, juice only (2 tablespoons)
3/4 cup water
1 tablespoon fresh chives
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Avocado and Blueberry
Chia Pudding
1 1/2 cups plain, unsweetened soy milk
(or milk of choice)
1 ripe, fresh avocado, halved,
pitted and peeled
3/4 cup frozen blueberries
1/2 cup unsweetened vanilla
Greek yogurt
1 tablespoon maple syrup
1/3 cup chia seeds
To Serve:
1/3 cup granola
1/3 cup fresh blueberries
1 kiwi, chopped
1/2 fresh, ripe avocado, halved, pitted,
peeled and chopped
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salt & pepper, to taste
Preheat oven to 400 F. Add chopped sweet potato
to baking sheet. Spray with cooking oil then add
smoked paprika, garlic powder and salt. Toss to
coat in spices. Bake 22-25 minutes, or until tender.
In medium saucepan, add quinoa and water. Bring
to simmer and cover, cooking 12-15 minutes, or
until quinoa is tender and fluffy.
Fill small saucepan with water and bring to boil.
Use slotted spoon to lower eggs into water. Cook
8 minutes then transfer eggs to bowl of ice water to
cool before peeling.
To make dressing: In small blender, puree avocado,
tahini, lemon juice, water and fresh chives until
smooth. Add more water, 1 tablespoon at a time, if
needed, to thin until pourable. Season with salt and
pepper, to taste.
Assemble bowls, each with 1/2 sweet potato, 1/2
cup quinoa, 1 egg, 1 cup arugula, 1/2 avocado, 2
tablespoons pickled red onion and 3 tablespoons
dressing. Reserve remaining dressing in refrigerator.
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