Chimichurri Quinoa Salad |vegetarian | gluten free

The star of this hearty summer salad is most definitely the dressing. A triple-threat of bright and flavoursome herbs with a splash of lime juice this chimichurri inspired dressing soaks into every bite and unites all the other ingredients in summery perfection.Chimichurri Quinoa Salad | vegetarian | gluten free | Thoroughly Nourished LifeChris and I arrived in New Orleans after a very long day of travelling. Our lovely Air BnB host Georgia recognised two weary and hungry travellers and took us on a tour of the neighbourhood, which ended at the gorgeous St. Roch Market.St Roch Market New Orleans | Thoroughly Nourished LifeIf you are staying anywhere in the St. Roch neighbourhood or nearby, you need to stop by the marketplace. Walking inside you are welcomed by a line up of vendors on either side of the historic building each offering a different taste experience or regional cuisine. Chris fell in love with the ‘Dirty Mac and Cheese’, which features smoked gouda, crawfish, and bacon. My heart, however, belonged to the team at JuiceNOLA from the very first bite of their Greek Goddess Salad. When I tasted their Chimi Chimi Bang Bang Salad for lunch one day, and had to return for a second round at dinnertime that night, I knew I had to find a way to keep getting this salad in my face when I returned home.Chimichurri Quinoa Salad | vegetarian | gluten free | Thoroughly Nourished Life

Chimichurri Quinoa Salad | vegetarian | gluten free | Thoroughly Nourished LifeThe base of this salad is quinoa and your favourite green. I used oak leaf lettuce because I have a serious leafy green crush on it that will never end. To this you add butter beans. The team at JuiceNOLA used black beans so mix it up as you wish. The magic is in the dressing. Chimichurri is essentially a mix of parsley, coriander, chives, and basil with a spark of bright acidic sharpness and garlic. It is absolutely what makes this salad such a stand-out.Chimichurri Quinoa Salad | vegetarian | gluten free | Thoroughly Nourished LifeThe magic dressing aside, there are just so many bits and pieces in this salad that make every nibble unique and moreish. Into our solid base of quinoa + greens + beans we add chopped roasted capsicums and a healthy dose of pumpkin seeds. Toss everything together with the dressing and make sure all the nooks and crannies are coated in green deliciousness, and then top the bowl with avocado and feta. I may not be in New Orleans anymore, but I can bring some JuiceNOLA magic to work in my lunchbox everyday!Chimichurri Quinoa Salad | vegetarian | gluten free | Thoroughly Nourished Life

Chimichurri Quinoa Salad

Vegetarian | Gluten Free | Serves 3 generously | Leftovers will keep for up to two days in an airtight container in the refrigerator

Ingredients

  • 1 cup dry quinoa
  • 2 cups low sodium vegetable stock
  • 1/2 head of oak leaf lettuce (or 4 cups of your favourite greens)
  • 400 gram can butter beans, drained and rinsed well
  • 1/2 cup chopped roasted capsicum
  • 2 tablespoons pumpkin seeds
  • 1 medium avocado
  • 1/3 cup crumbed feta

For the chimichurri dressing

  • 1/3 cup fresh basil leaves
  • 1/3 cup fresh coriander leaves
  • 1/3 cup fresh Italian parsley
  • 1/4 cup chopped chives
  • 1/4 cup lime juice (about 2 limes)
  • 2 cloves garlic, roughly diced
  • 1 tablespoon olive oil (or use oil from roasted capsicums)

Method

  1. Rinse quinoa thoroughly and place in a medium saucepan with vegetable stock. Bring to a boil, then cover with the saucepan lid and reduce heat to a simmer. Cook for 15 minutes then remove from the heat and let the quinoa stand, covered, for 5 minutes before fluffing with a fork. Cool to room temperature before proceeding with the recipe.
  2. While the quinoa is cooling, prepare the dressing. Place basil, coriander, parsley, chives, lime juice, garlic, and olive oil into the bowl of a small food processor. Process until everything is finely chopped and then pulse until pureed.
  3. To assemble the salad place cooled quinoa, lettuce, butter beans, roasted capsicum, pumpkin seeds and dressing into a large bowl. Pour chimichurri dressing over the top and then toss gently but thoroughly until everything is well mixed and coated in dressing.
  4. Thinly slice the avocado and place on top of the salad. Crumble feta over salad and serve.

Chimichurri Quinoa Salad | vegetarian | gluten free | Thoroughly Nourished Life

Roasted Sweet Potato, Lentil and Poached Egg Bowls with Avocado-Lime Sauce

Spicy roasted sweet potatoes cosy up to puy lentils under a perfectly runny poached egg and a herbed lime and avocado sauce. This heavenly, protein rich, vegetarian bowl is perfect for lunch, dinner, or a lazy weekend brunch!Roasted Sweet Potato, Lentil and Poached Egg Bowls with Avocado-Lime Sauce | Gluten Free | Vegetarian | Thoroughly Nourished LifeSometimes I think every meal would be better if we just ate breakfast food. I mean, avocado on toast, cereal with icy cold milk, granola parfaits, oatmeal, and poached eggs on pretty much anything, are among the best foods ever created. So, in this meal I attempt to mash together several breakfast favourites with some adult things called vegetables – and give it a decent heaping of vegetarian protein too!

Let’s start from the bottom, shall we? I piled some leafy greens into the bottom of my bowl because the fresh crunch of baby spinach is the perfect background to the key players in this bowl, and it picks up all the drippy egg leftovers, crispy collateral damage from the sweet potato and leftover avocado herb sauce.Roasted Sweet Potato, Lentil and Poached Egg Bowls with Avocado-Lime Sauce | Gluten Free | Vegetarian | Thoroughly Nourished LifeThe next layer is our roasted sweet potatoes. These are cut thick, rolled in olive oil, cumin, and ground coriander, and then roasted until soft and sweet. Puy lentils pack a major nutritional punch here too. Did you know just 1 cup of these babies has 18 grams of protein and over 30% of your daily requirement of iron! Take that Popeye! I cook my lentils with a few bay leaves and some dried thyme to boost their naturally earthy flavour.

Now for the sauce. This creamy avocado sauce brings everything together. It’s tangy, and smooth, and creamy and sharp and the perfect foil to sweet potatoes and lentils and a runny, drippy-centred poached egg. I slathered the leftover sauce on everything I could find after I had finished eating this dish – crackers, roasted potatoes, quinoa salad – everything. You could even use it as a super smooth guacamole dip all by itself! Now that’s an idea for Friday night dinner 😉Roasted Sweet Potato, Lentil and Poached Egg Bowls with Avocado-Lime Sauce | Gluten Free | Vegetarian | Thoroughly Nourished LifeAnd the crowning glory of this bowl is a gloriously wobbly, golden, ready-to-burst poached egg. I don’t profess to be the best poached egg maker on the planet, so I don’t have a fool-proof method. My top tips are: use really, really fresh eggs; make sure you add some white vinegar to your water (it helps coagulate the proteins); and use a tea cup to slide the eggs into the water. As per usual, Jamie Oliver does a great job of teaching us how to do it and gives three different ways to achieve poached egg perfection.

Transport yourself to the best little bistro ever and make this in your own kitchen today!Roasted Sweet Potato, Lentil and Poached Egg Bowls with Avocado-Lime Sauce | Gluten Free | Vegetarian | Thoroughly Nourished Life

Roasted Sweet Potato, Lentil and Poached Egg Bowls with Avocado-Lime Sauce

Gluten Free | Vegetarian | Serves 2

Ingredients

  • 1 medium sweet potato (~400 grams)
  • 1/2 tablespoon olive oil
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cumin seeds
  • 1/2 cup Puy lentils
  • 2 bay leaves
  • 1 teaspoon dried thyme leaves
  • 2 eggs
  • 3 cups baby spinach (or other baby greens)

For the sauce

  • 1/2 large avocado
  • Juice of 1 lime
  • 2 tablespoons chopped fresh coriander
  • salt and pepper to taste

Also:

  • White vinegar or lemon juice

Method

  1. Preheat your oven to 200C and line a large baking tray with baking paper.
  2. Peel sweet potato and chop into long finger-sized pieces. Place on baking sheet. Drizzle over olive oil, and sprinkle on coriander and cumin. Use clean hands to mix it all together so that the sweet potato pieces are all coated in the oil and spice mixture.
  3. Bake sweet potatoes in the pre-heated oven for 25 minutes or until soft in the middle when poked with a fork.
  4. While potatoes are baking, cook your lentils. Rinse lentils well and place in a medium saucepan with 2 cups of cool water and the bay leaves and dried thyme. Bring water to the boil, then reduce to a simmer and cook for 20 minutes or until the lentils are al dente: firm but cooked all the way through. Once the lentils are cooked, drain well and set aside until needed.
  5. While the lentils are cooking and the potatoes are baking, make the avocado sauce. Place avocado flesh, lime juice and coriander in a small food processor and pulse until smooth. Add salt and pepper to taste.
  6. Place a medium saucepan filled halfway with water over a high heat and bring to the boil. Add a tablespoon of white vinegar (or lemon juice) to the water and let it remain at the boil.
  7. Assemble your bowls before you cook your poached eggs.
  8. Place half the baby spinach in each bowl. Divide roasted sweet potatoes between the bowls and top with a serving of lentils. Drizzle over avocado sauce.
  9. To poach your eggs. Crack the egg into a tea cup. Create a whirlpool in the water and slide the egg into the centre. The whirlpool should help to swirl the white around the yolk. You can use a slotted spoon to assist once the egg has started cooking a little. Cook for 3 minutes then remove immediately with a slotted spoon and perch atop your layered bowls. Devour immediately.

Roasted Sweet Potato, Lentil and Poached Egg Bowls with Avocado-Lime Sauce | Gluten Free | Vegetarian | Thoroughly Nourished Life

Butternut Pumpkin and Zucchini Crustless Quiche | Gluten Free | Vegetarian

Sweet roasted butternut squash and fresh zucchini are baked in eggs mixed with herbs and garlic for a flavoursome, filling, and healthy meal. Try a generous serving of this crustless quiche with a crunchy green salad for an easy gluten free, vegetarian dinner or weekend brunch.

Butternut Pumpkin and Zucchini Crustless Quiche | Gluten Free | Vegetarian | Thoroughly Nourished LifeLast week was all about this cake, my sister’s ultra decadent chocolate caramel slice, my Mum’s sweet and chewy pavlova, and a few big slices of a special cake I am going to share with you next week. Therefore, this week is about leafy greens, wholegrains, and smart snacking. Life is all about balance. Once upon a time following a week like last week’s birthday week palooza I would have restricted my eating severely, exercised until I dropped, and beaten myself up for enjoying and embracing the feasting and decadence. This year, I made a bargain with myself: I could eat whatever I wanted for my birthday week so long as I didn’t serve myself a heaping plate of guilt afterwards. Striking this deal with myself encouraged me to be truly present with these treats: to taste every dollop of cream, absorb every crunch of fried polenta chips, and admire each swirl of chocolate buttercream on my fork. At the end of the week I felt…not a drop of guilt, not an ounce of beating myself up. I enjoyed every single bite of risotto, sip of champagne, and bowl-licking session. Balance.

Butternut Pumpkin and Zucchini Crustless Quiche | Gluten Free | Vegetarian | Thoroughly Nourished LifeAt the end of the week I stocked our fridge with my favourite fruits and vegetables, bought a giant sack of quinoa, and made sure we had an abundance of healthy snacking options (almonds for the win) and a few healthy indulgences (you can’t take my Lindt 90% away ever). The weather this week has been cool and rainy, and my body is craving comfort. In the spirit of keeping things balanced but comforting I whipped up this vegetable filled crustless quiche and served generous slices of it alongside a green salad. Eggs mean comfort to me, and when they are combined with sauteed onion and garlic and a blend of fragrant thyme, oregano, and rosemary, they satisfy and celebrate the first chilled hands and comfort food craving of winter.

I know this flavoursome, vegetable-filled dish would be a welcome addition to any Easter brunch table, and I’ll be making another one to guarantee healthy, delicious, protein-packed lunches all next week.

Butternut Pumpkin and Zucchini Crustless Quiche | Gluten Free | Vegetarian | Thoroughly Nourished Life

Butternut Pumpkin and Zucchini Crustless Quiche

Serves 2-3 generously | Gluten Free | Vegetarian

Ingredients

  • 600 grams butternut squash
  • 1 medium red onion
  • 2 medium cloves garlic
  • 1 teaspoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 medium zucchini
  • 5 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup grated cheddar cheese

Method

  1. Preheat oven to 180C (350F) and line a baking tray with baking paper.
  2. Peel butternut squash and cube into dice-sized pieces. Place on baking tray and bake until butternut squash is tender. This should take about 30 minutes. Allow to cool to room temperature.
  3. While the pumpkin is roasting, peel and dice red onion and crush garlic.
  4. Preheat oil in a small frying pan and saute onion and garlic with dried herbs, salt and pepper until onion is translucent. Remove from heat and allow to cool.
  5. Dice zucchini into dice-sized pieces. Gently mix pumpkin, onion and garlic mixture, and zucchini together until well combined. Tumble into a small baking dish (about 10 by 7 inches).
  6. Beat eggs with salt and pepper and pour over vegetables. Gently tap the dish on your bench to get rid of any air bubbles.
  7. Sprinkle cheddar over the top of the mixture. Bake until set, about 40-45 minutes.
  8. Serve with a crunchy green salad. Leftovers will keep in the refrigerator in a well-sealed container for up to three days.

Butternut Pumpkin and Zucchini Crustless Quiche | Gluten Free | Vegetarian | Thoroughly Nourished Life

Honey, Orange, and Ginger Broccoli and Tofu Stir-Fry | Vegetarian | Gluten Free |

Midweek comfort is a weekly requirement in our house, but instead of turning to the takeaway menu I dig around in our vegetable drawer for stir-fry inspiration. This is my latest favourite full of big fresh flavours. It’s nourishing comfort. Comfort food you can feel good about.

Honey, Orange, and Ginger Broccoli and Tofu Stir-Fry | Vegetarian | Gluten Free | Thoroughly Nourished LifeOne of our favourite family take-away choices (B.G.F. that is, before gluten free) was Chinese food from the local shop. My sister and I went to school with the owner’s children, and we followed them when they moved stores and expanded into two locations. The China Rose has long been a mainstay at the family table, and they will certainly never forget us after one memorable night… A little background: no-one in the TNL family (save for my BIL Trent) is known for their balance and co-ordination. We are the experts of forgetting that we have things like elbows and hipbones, trying to singe or stab ourselves at nearly every meal, and walking into things… One fine night Mum and Dad went to collect some takeaway, and my Mama decided to walk at full speed into their new, shiny, plate glass window. Down she went like a stunned bird, and home she came with a nearly broken nose and two black eyes instead of the large special fried rice and beef in black bean sauce. Poor Mama. Impressions of the incident may not have helped matters…

Honey, Orange, and Ginger Broccoli and Tofu Stir-Fry | Vegetarian | Gluten Free | Thoroughly Nourished LifeToday’s dish takes its cues from those China Rose nights. Flavours that are perfect for those nights when you crave comfort, but with a Thoroughly Nourished Life twist to make them a little kinder to your waistline. These are sucker-punch strong flavours and the sauce is so good I could have eaten it by itself. Bright, fresh broccoli (my favourite vegetable) is stir-fried briefly and then paired with chewy baked tofu and they all get a generous coating of a crazy flavoursome spicy honey, orange, and ginger sauce. Seriously, I want this sauce on everything. Just a few easy to find ingredients can make all the difference to a simple mixture of vegetables and tofu. Make sure you serve it on a bed of rice to enjoy every morsel of sauce. And, if you aren’t that into tofu, this also works wonderfully with chicken (this herbivore hearts her omnivorous friends too).

Honey, Orange, and Ginger Broccoli and Tofu Stir-Fry | Vegetarian | Gluten Free | Thoroughly Nourished LifePut away that take-out menu and get into the kitchen! The tofu takes the longest amount of time, but in under 45 minutes(mostly hands-off) you can create your own fresh, easy and healthy version of classic comfort food and with less chance of walking into a glass wall (Sorry Mum) and more chance of feeling good about your dinner choices.

Honey, Orange, and Ginger Broccoli and Tofu Stir-Fry

Vegetarian | Gluten Free | Serves 2-3 generously | Time: approximately 60 minutes

Ingredients

  • 300 gram block harm (firm) tofu
  • 1 tablespoon cornflour (ensure this is gluten free)
  • 1/ teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Chinese five spice (optional)
  • 1/2 tablespoon rice bran oil (or other flavourless vegetable oil)
  • Large head of broccoli (about 500 grams)

For the sauce

  • Juice and zest of 1 large orange
  • 4 cm (~ 1.5 inch) piece of ginger, finely grated
  • 1 tablespoon soy sauce (ensure this is gluten free)
  • 1 clove garlic, crushed
  • 1 tablespoon honey

To serve

  • 2 stalks spring onion, thinly sliced
  • Slices of orange and rice to serve

Method

  1. Wrap tofu in several layers of paper towel. Place between two plates and weight the top with several cans or a heavy book. This will help to extract the extra moisture from the tofu so that it gets extra crispy in the oven. Leave the tofu to drain for at least 30 minutes.
  2. While the tofu is draining, preheat the oven to 200C (400F) and line a baking sheet with baking paper.
  3. In a medium bowl whisk together cornflour, salt, pepper and Chinese five spice (if using).
  4. Remove tofu and slice into approximately 1.5 cm cubes. Toss tofu cubes in cornflour mixture and spread out on prepared baking tray. Bake for 30 -40 minutes or until the outsides are golden and crispy.
  5. While the tofu is baking chop the broccoli into medium florets. You can chop up the stems too or save them for another use.
  6. Make the sauce: whisk together all ingredients and set aside until required.
  7. When the tofu is finished cooking stir-fry the broccoli. Heat the oil in a medium frying pan over medium-high heat. Add broccoli and saute for 2-3 minutes or until brightening in colour. Add sauce and reduce heat to low. Cook until sauce thickens slightly and broccoli is bright in colour but still firm.
  8. Add tofu to the broccoli mixture and mix through until coated in the sauce.
  9. Remove from the heat and serve with rice, sliced spring onions, and extra wedges of orange.

Honey, Orange, and Ginger Broccoli and Tofu Stir-Fry | Vegetarian | Gluten Free | Thoroughly Nourished Life

Roast Potato, Pea, and Vintage Cheddar Frittata

Spring is coiled tightly around Brisbane ready to come in sweetly warm on the heels of the winds that blow through this city every August. September is just around the corner and the ground is preparing itself to burst into frenetic green shooting life as the days grow longer. We were lucky this year: winter was short and mild. Hibernation was short and we all survived the darker shorter days. I am ready for the heat, the warmth, the beating of the sun down on me for longer every day. I am already anticipating the longer afternoons perfect for running, and I am amping up the floral prints that appear in my work wardrobe.

Roast Potato, Pea, and Vintage Cheddar Frittata | Vegetarian | Gluten Free | Thoroughly Nourished Life

My food is also taking on a lighter note. Winter was kind to us this year and I had salads all throughout the colder months, but with the arrival of spring baby vegetables and early tomatoes from my neighbour’s gardens I am looking forward to a spring and summer full of salads as fresh and filling as this. Spring is the time for brunching too. Sitting out in the cool morning breeze after a long walk along the water with a slice of something hearty, a cup of tea and a book; or rounding up friends and family for a late morning feast that fills the tummy and the soul.

Roast Potato, Pea, and Vintage Cheddar Frittata | Vegetarian | Gluten Free | Thoroughly Nourished Life

This frittata is the dish you make at the end of winter to herald the spring weather. You make it from winter potatoes, fresh baby peas (well, fresh from the freezer), and sharp biting cheddar. I made this for an easy work lunch while cooking dinner one night. The herb roasted potatoes were inspired by the potatoes I made for a roast dinner last weekend. I was hoping there would be leftovers, but who actually has leftover roast potatoes from a dinner party? If you do, you can use them here. Frozen sweet baby peas are refreshed in water and added to the potatoes and the whole lot is sprinkled generously with the crumbliest, sharpest vintage cheddar you can find. I am particularly fond of cheddar, but if you prefer a milder Colby or tasty cheese these would work too.

Roast Potato, Pea, and Vintage Cheddar Frittata | Vegetarian | Gluten Free | Thoroughly Nourished Life

 Roast Potato, Pea, and Vintage Cheddar Frittata

Vegetarian | Gluten Free | Serves 4-6 as a light meal | Leftovers will keep well wrapped in the refrigerator for up to 3 days

Ingredients

  • 3 medium washed potatoes (I used Cream Delight)
  • 2 teaspoon olive oil
  • 2 teaspoon dried oregano
  • 2 teaspoon dried rosemary
  • 2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon fresh cracked black pepper
  • 1 cup frozen (or fresh) peas, if frozen defrost before using
  • 6 extra large eggs
  • 1/4 cup milk
  • 50 grams sharp vintage cheddar, crumbled

Method

  1. Preheat your oven to 180C (350F) and line a large baking tray with baking paper.
  2. Chop potatoes into a medium dice (~2cm/1 inch square) and toss with 1 1/2 teaspoon olive oil; one teaspoon each dried oregano, dried rosemary and dried thyme; and half teaspoon each salt and black pepper. Arrange potato on baking tray and bake for 40-45 minutes or until the outsides are crispy and the insides yield easily when pierced by a fork.
  3. Allow potatoes to cool to room temperature.
  4. Oil an 8-inch round baking dish (or cake tin) with the remaining 1/2 teaspoon olive oil.
  5. Toss room temperature potatoes with peas and spread in the bottom of the baking dish.
  6. In a medium bowl whisk together eggs, milk, and remaining herbs, salt and pepper. Pour over potatoes and peas.
  7. Crumble cheddar over the top of the frittata.
  8. Place frittata in oven and bake for 50-60 minutes or until the frittata is golden on top and does not wobble in the middle.
  9. Remove and serve warm, room temperature or chilled. A large green salad works well as a side.

Roast Potato, Pea, and Vintage Cheddar Frittata | Vegetarian | Gluten Free | Thoroughly Nourished Life

Double Strawberry Protein Breakfast Smoothie

The wind shivers over and through our little cottage by the bay like a cold silken spirit. Its fingers find the smallest cracks in the floorboards and tickle exposed ears and necks. Mornings like this make it hard to leave the warm nest of blankets and bodies and head out into the world for a run. Even if I am only exposed to the cold on the way to the car and from the car to the gym. It’s too dark to run safely over these potholed streets and tree-shaded footpaths at the moment.

I have been having trouble convincing myself to get out early enough to run, leaving it until the afternoons instead. But time with Chris in the evenings is precious, and so morning runs make more sense. Yesterday I decided that in order to make myself get out of bed and run I needed a suitable bribe. Something sweet to start the day that didn’t involve a cupcake (you know it so easily could have). Something sweet but nourishing, and simple enough to make the night before my run or when I returned in the morning.

Double Strawberry Protein Breakfast Smoothie | Gluten Free | Thoroughly Nourished Life

My new found love of smoothies provided the solution, as did the new season strawberries that greet me from the strawberry farm down the road from my sister’s house. I had roasted some on a whim for dessert the night before and the remainder had cooled in my fridge overnight. Coupled with some other simple ingredients they proved just the bribe I needed to get out and hunt down those 5.5 miles before work.

Double Strawberry Protein Breakfast Smoothie | Gluten Free | Thoroughly Nourished Life

This smoothie is filled with intense roasted strawberry flavour, and fresh strawberries. It reminds me of summer, sunshine and warm morning runs. There is major protein here too courtesy of a post run sized helping of fat free Greek yoghurt, and good fats and fibre from a serving of chia seeds. This is a sweet bribe for a sweaty lady and it does a body good too.

If you want a vegan version, simply swap the yoghurt for ¾ cup of almond or soy milk and the honey for agave. Your smoothie won’t be quite as thick or have as much protein, but it will be just as delicious.

Double Strawberry Protein Breakfast Smoothie | Gluten Free | Thoroughly Nourished Life

Double Strawberry Protein Breakfast Smoothie

Serves 1  | Gluten Free | Vegan Option available

Note: to roast strawberries spread a 250g punnet of washed and hulled berries in the bottom of a shallow baking dish. Drizzle with 1 tsp balsamic vinegar and 1 teaspoon sugar. Roast for 10 minutes. Cool.

Note: You can also add a few ice cubes to make this extra frosty if you would like.

Ingredients

  • 3/4 cup strawberries, roasted (see note)
  • 1/4 cup chopped fresh strawberries
  • 150g non-fat Greek yoghurt (or coconut yoghurt)
  • 1/4 cup almond milk
  • 1/2 frozen banana
  • 1 teaspoon chia seeds
  • 1 teaspoon honey (or agave)

Method

  1. Place all ingredients into blender and blend on high until completely combined.
  2. Pour into a glass and enjoy!
  3. If not drinking immediately this smoothie will keep in the refrigerator overnight. It will thicken slightly, so you may want to stir in some dairy/non-dairy milk to loosen it up again. Or, do as I do, and eat it with a spoon!

Double Strawberry Protein Breakfast Smoothie | Gluten Free | Thoroughly Nourished Life