Beetroot – yogurt – granola breakfast
- 200 gr greek yogurt
- 150 gr cooked beetroot
- 1 bananas
- 4 strawberries
- 4 tblspoon almond milk
- 4 tblspoon granola see recipe on the blog at breakfast / granola
- Cut the cooked beetroot into pieces together with the banana and strawberries. Put everything in the blender and add the almond milk to make the whole thing a bit smoother. If you want this smoothie a little more liquid, add extra almond milk.
- Make granola. The recipe for this can be found on this blog under the heading – breakfast / granola – Quick version: Mix nuts, oats, seeds, agave syrup and coconut oil. Spread this mixture on a baking sheet, cover with baking paper and toast for 30 minutes at +/- 160º. Allow to cool and break into pieces.
- Fill the bottom of 2 glasses with the red beet smoothie, put a spoonful of granola on top and finish with a layer of Greek yogurt. Give it an extra crunch with some granola on top. If you still have fresh fruit such as berries or raspberries then you add some on top.
I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!
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