Saturday, April 27, 2024

Peanut Butter Dragon Fruit Bowl

Well, I guess time got away from me. I got pretty busy with my home organizing business, which is great, but I’ve had less time for blogging. Let’s see what I can get done this weekend!

In my efforts to eat fewer carbs and more protein, breakfast consistently proves the hardest meal. I don’t want to eat the same thing all the time, and I’m aware that my kids aren’t into anything resembling a smoothie or chia pudding, so I keep going back and forth between recipes “for me” and recipes “for them”. Honestly, for me, it’s hard to go wrong with freezer-friendly breakfast egg muffins, though I tend to like them better for lunch (I recommend using 10 eggs instead of 12, and cooking the bell pepper and onions).

I did end up with a few recipes bookmarked from the Skippy website. Their peanut butter chocolate chip bread is nothing special, but I really liked their peanut butter dragon fruit smoothie bowl!

The recipe calls for a specific type of peanut butter that has added protein, but I could not find it in stores near me. So I used regular peanut butter, blended it in with some pumpkin seed protein and topped it with a bit of almond butter.

1 (10-oz.) package frozen dragon fruit
1 banana
¼ cup unsweetened plant milk (I used lactose-free milk)
½ cup blueberries
½ banana, sliced
¼ cup granola (I used protein granola)
1 tablespoon SKIPPY® Peanut Butter Blended with Plant Protein Creamy (see note above)
1 Tbsp. chia seeds
1 tsp. shredded coconut
1 Tbsp. agave nectar (I used honey and blended it into the smoothie)

In blender cup, place dragon fruit, banana and plant milk (and, in my case, peanut butter and honey). Blend until smooth. Pour into bowl.

Top with blueberries, banana slices, granola, peanut butter, chia seeds, coconut and agave nectar.

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