The other night my sister-in-law, Mari and I took our first hot yoga class. The experience was traumatizing yet completely invigorating when all was said and done. I am actually going back for another session tonight. Anyway, the point of my story is that when I got home I didn't really want to eat anything too hearty. I decided to do a take on this salty/sweet lassi. This high protein, low fat smoothie definitely hit the spot. Here's my version...
1 cup Greek yogurt
1/4 cup almond milk
1/2 teaspoon freshly grated ginger
2 tsp agave nectar
1/4 cup roasted and salted pistachios
Place the pistachios in a food processor and pulse until the are fairly fine. Remove about two teaspoons of the pistachios and set aside.
Add the remaining ingredients to the food processor and blend until well-combined.
Serve over ice, if desired and top with the reserved pistachios.
Makes two servings
Ahh, where do I begin with this delightful concoction? I've been wanting to make homemade granola for a while now as I've never attempted it before. When I saw a recipe for coconut quinoa granola I was sold. I've made quinoa a few times before and it never really did anything for me. With this recipe you don't even need to cook the quinoa before hand. I didn't follow the original recipe exactly. I worked with what I had at home and the end result was a delicious combination of flavors and textures that were perfect served on top of nonfat Greek yogurt. I have been having that everyday for breakfast for the past week and have yet to get tired of it. Click here for the original recipe and see my variations below:
2 cups whole rolled oats (couldn't find buckwheat), 2 T ground flax seeds (didn't have chia seeds), 1/4 cup raw cashews (instead of walnuts), no raisins, 1/2 cup raw agave nectar (instead of maple syrup)
