What kind of breakfast do you usually have? I’m questioned about this often and some people may wonder why I don’t have many breakfast posts. The reason is as simple as my regular kind of breakfast. I’m basically a yogurt kind of girl. Well, let me explain better. Unless I’m on vacation in some nice hotel and then I allow myself to indulge in lots of croissants with butter and jam and cheese, on any regular day I just have a portion of yogurt with whatever fruit I have at home. That’s it? Yogurt and fruit? That’s not even a complete meal, you may think. True, but let me detail a little more. Every morning before breakfast I make my typical “honey lemon”, which consists in a glass of warm water with freshly squeeze lemon or lime and about a teaspoon of honey. This makes me start functioning, it’s like a metabolism wake-up call. I have this habit for so many years that I lost count and it makes me feel good and gets me ready for breakfast about half an hour later. Breakfast is important and I cannot leave the house with an empty stomach, but I cannot eat as if there won’t be no tomorrow and many days I’m not that hungry either. And I like to start the day right and I look for food that gives me enough energy, makes me feel fulfilled and not too heavy. I won’t eat an Anglo-Saxon style of breakfast (consisting in eggs, bacon, sausage, beans, etc) for many reasons: first of all I avoid fried food; second as a mainly lacto-vegetarian eating fish once in a while you can guess I don’t eat bacon or sausage; and third I wouldn’t eat this kind of meal on any other period of the day, so of course is not on any of my future breakfast as well. Sorry bacon lovers, this is how I roll.
So, here we go back to the yogurt and fruit kind of deal. Yogurt because I’m not quite a milk fan and I simply love it, especially if one can have the hundreds and hundreds of options as in a country like Portugal. In US I’ve been sticking to Greek yogurt and I like it plain and 2%. As for fruit, I eat whatever is in season and I try to diversify my options as much as I can. Plus, I prefer to eat all the fruit in the morning. As imaginable, during Summer this is loaded with blueberries, strawberries, raspberries (any berries), cantaloupe, melon, watermelon, mangoes, peaches, nectarines, you name it. Right now, I’m also loving grapes, grapefruit and I can’t wait for the apples to return in Autumn. Can you see how colorful this can be? I can eat it in chunks mixed in the middle of the yogurt or make a separate fruit plate or blend it. Many times I make a banana-yogurt smoothie-style and add chunks of other fruit I have available. If you’re worried with getting all the nutrients incorporated, you can add some chopped nuts, dried fruit and some good granola. Sometimes I do that, but usually I have a handful of nuts in the middle of morning and consider it my second part of the breakfast. In case I want something more substantial I do variations on this oatmeal recipe I have here – I especially love this during wintertime. This mango with greek yogurt can be transformed in a mango lassi easily by blending all together. I enjoy to taste the contrasting textures and flavors of the ingredients and this time I made it by layers. You don’t see it in the pictures because the mango purée took over the sides of the glass, but I inserted a couple of spoons of each ingredient at a time. If you sprinkle some chopped nuts on top and add a homemade granola it will be perfect.
Mango with Greek Yogurt
Preparation time: 10 minutes
1 fresh mango, peeled and puree in a blender
1 small container of plain Greek strained yogurt (5 oz) or about 5 Tbsp of a big container
In a glass or small bowl, add 2 Tbsp of mango purée, top with 2 Tbsp of Greek yogurt and proceed by layers until the ingredients finish or until reaching the top of the glass.