Friday, September 26, 2014

Chia Greek Yogurt Breakfast Bowl

Chia Greek Yogurt Breakfast Bowl recipe from tinsnips & scissors

Chia Greek Yogurt Breakfast Bowl

adapted from this recipe
makes 1-2 servings

1 cup Greek Yogurt (I used vanilla)
1/2 cup [your favorite kind of] milk [or kefir] (I used almond milk)
1/2 Tbsp. agave nectar [or honey], or more to taste
1/4 cup chia seeds

toppings/mix-ins of your choice (I stirred in about 1/4 cup of thawed mixed berries, then topped with 1/2 banana, sliced and 1 Tbsp. slivered almonds)

Combine yogurt, milk, agave nectar and chia seeds in and airtight container (like a mason jar or tupperware).  Stir, seal and refrigerate for at least 30 minutes or overnight to allow the chia seeds to absorb moisture and become gelatinous.

Add fruit, nuts or other toppings and enjoy!

Wednesday, September 17, 2014

Carrot, Ginger, Grapefruit & Orange Juice

carrot, ginger, grapefruit & orange juice recipe from tinsnips & scissors

1 grapefruit, peeled
1/2 medium orange, peeled
2 small-medium carrots
1" knob of ginger

Juice, stir, enjoy!

Alternatively, if you don't have a juicer, you could put all of the ingredients in a blender, then strain through cheese cloth.