Virgin Pina Coladas for Breakfast
My breakfast today was as bright as the morning sunshine. My best friend came over for a HIIT workout together in my apartment’s gym. She is following Kayla Itsine’s Bikini Body Guide, and I like to join her on Friday’s to sweat together. Body weight exercises and strength training is something I skip many times when I’m by myself because I’d rather jam out on the treadmill. But Kerri’s workouts always leave me dripping with sweat and grateful for a workout buddy.
I requested a non-leg workout and she delivered with an ‘Arm & Abs’ routine that murdered our shoulders. The workout consisted of 8 different exercises, completed through 4 rounds of 7 minute intervals. The exercises included alternating mountain climbers and pushups, squats to cleans, and weighted jackknives. We got through it with some country music and recovered with this beauuuuutiful breakfast smoothie:
Virgin Pina Colada:
- 1 ripe pineapple, cut in wedges
- 3 bananas
- 1 cup ice
- 1/2 cup unsweetened almond milk
- 1/2 cup coconut water with pulp
- pineapple for garnish
Just add everything to a blender, and serve in a chilled glass! Can’t go wrong with pineapple, coconut and banana. We sipped on our smoothies with a side of hazelnut coffee. It was a well-deserved relaxing morning after such an intense fitness session.
And some fun nutrition facts for you:
- Coconut water is tapped from young, green coconuts. It has simple carbohydrates (sugar) and electrolytes, along with more potassium than a banana.
- 1 cup of pineapple provides more than your daily requirements for Vitamin C. It also contains beta-carotene, and it’s enzymes have been linked to decreasing inflammation.
- Americans consume more bananas than apples and oranges combined.
And because it’s SO sunny and warm in February I think I’ll take a little run outside as soon as I hit ‘publish.’
Oh and one funny story! Kerri and I have had many strange cases where we think/say the same thing at the same time. We also like to immediately share our new favorite songs with each other. Today, I said “Oh I Shazam’ed 2 new songs! There’s one I thought you would like.”
Kerri said, “So did I…..”
I said, “Wait….is one of them” and at the same time we both said “BRIGHT?!”
Ahhhhh best friend telepathy. We had both heard the same song, both used the Shazam app to find out what it was, and both wanted to share it with each other. <3
Happy Friday! :)
#DeliciousBowl by Chobani
Let’s just get right into it: I’m very excited to bring you today’s recipe!
I am participating in #DeliciousBowl by Chobani, with an original Super Bowl snack incorporating Chobani Greek yogurt. (You can search #DeliciousBowl on Instagram and Tumblr to find other participating bloggers!) Whipping things up in the kitchen is way too fun. (Remember my football snackies?) I won’t be hosting any Super Bowl get-togethers this year…but if I did, this Creamy Butternut Squash Dip would be there with some pita chips!
The hardest part of this recipe-creation was deciding between sweet or savory. My sweet tooth screamed caramel apple dip… but in an unexpected twist, I went with something herb-y and cheese-y. And whaddaya know, it turned out pretty great.
Super Bowl Sunday Delicious Bowl Appetizer: Creamy Butternut Squash Dip with Pita Chips
- 1 butternut squash, cubed
- 4 Tbs. olive oil
- dash of salt
- dash of pepper
- 1 Tbs. Garlic powder
- 1/2 cup feta cheese
- 1 cup Chobani Greek Yogurt (Plain flavor, 0% fat)
- sprinkle of Parsley
- 1 Tbs. Oregano (I’m in love with the smell of oregano right now)
- 1 Tbs. ground Sage
- Pita chips for dipping (I used Wheat Thins’ new product Toasted Pita Chips)
1.) Preheat oven to 425 degrees. Line a baking sheet with foil.
2.) Toss the butternut squash cubes in 3 tablespoons of olive oil, salt, pepper and garlic powder.
3.) Roast for 30 minutes or until very soft, flipping half-way through.
4.) Combine the roasted squash, feta cheese, and remaining 1 Tbs. olive oil in a food processor. Place mixture in the refrigerator and allow to cool completely.
5.) Once the squash is totally cool, add Chobani Greek yogurt, sage, oregano, and parsley to the food processor. Combine until it’s one creamy mixture!
6.) I topped this #DeliciousBowl with some more parsley and feta for color and served with pita chips on the side.
I’m happy I went with the ‘savory’ selection! The spices and herbs are crazy-flavorful, and this recipe is a much healthier option than traditional cheesy or cream-based dips like ranch or onion. Greek yogurt adds fat-free creaminess with extra protein; herbs flavor the dish without sugar or excess sodium; squash and feta round out the recipe for some uniqueness.
Maybe this can even something to add to your Super Bowl XLIX menu…?