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Elyse’s Go-To Weekday Summer Breakfast Recipe 

Elyse’s Go-To Weekday Summer Breakfast Recipe 

By Elyse Kopecky

Recipe blog sponsored by Stonyfield Organic Yogurt.

Yogurt Swirl Smoothie Bowl 

Start your day right with this creamy and satisfying smoothie bowl that sneaks in a serving of mineral-rich beets with antioxidant-rich berries. The yogurt adds healthy fat and protein to keep you full longer and probiotics to keep your digestion in check. Swirl in additional yogurt and top with your favorite nuts, seeds, and chopped fresh fruit. 

Let’s talk more about probiotics. I eat yogurt daily at breakfast or as a snack before bed, as it helps keep my sensitive digestion in check. I’m sensitive to dairy but I can tolerate whole milk yogurt because the culturing process reduces the amount of lactose and adds digestion-enhancing probiotics. Many probiotics found in cultured food are the same or similar to the bacteria that naturally live in our bodies. People often think of bacteria as harmful, but in fact microorganisms help our bodies function properly. The bacteria normally present in our intestines, called the microbiota, help digest food, discourage potential pathogenic bacteria, and produce vitamins.

Stonyfield Organic is our yogurt brand of choice because they source the highest quality ingredients from small family-farms. Over the years, they’ve made a commitment to getting to know their farmers and helping them thrive. Their stringent organic certification assures consumers that the products were made without artificial sweeteners, flavors, and preservatives, and without the use of persistent chemicals like toxic pesticides, artificial hormones, and more.

This breakfast is hydrating, nourishing, and energizing. Guaranteed to help you stay focused all morning. Get your work done, so you can spend more time playing outside this summer!

Recipe: Yogurt Swirl Smoothie Bowl

Serves 2

1 cup frozen strawberries
1 cup frozen blueberries
1 small or ½ large frozen banana 
1/2 medium beet, steamed, peeled (see cooking instructions below)
1 cup Stonyfield Organic Greek or Whole Milk Yogurt, divided (save half for swirling)
4 Deglet dates, pitted 
1-inch knob fresh turmeric or ginger, peeled
2 tablespoons peanut butter or almond butter 
1 cup water or milk

Favorite Toppings:
Lots of seeds (hemp, chia, flax, and/or pumpkin), fresh berries, toasted walnuts or pecans, coconut flakes or granola. 

In a high-speed blender, combine the strawberries, blueberries, banana, beet, ½ cup of the yogurt, dates, turmeric or ginger, nut butter, and water or milk. Blend on high speed for a minute until smooth. Use the tamper tool to prevent the frozen fruit from getting stuck.  

Divide between two bowls. Swirl an additional ¼-cup yogurt into each bowl. Decorate with your favorite toppings and serve. This recipe is best eaten right after blending, but leftovers can be stored in the fridge for up to 2 days. 

How To Steam Beets:
The best technique to cook beets is to steam them to preserve nutrients. Simply quarter the beets, place in a steamer basket inside a pot, add water just to fill the bottom, place the beets in the basket, cover, bring to a simmer, and simmer for 25 minutes or until soft when pierced with a fork. Allow the beets to cool, peel them, and store cooked beets in the fridge for up to 5 days. You can also freeze leftover steamed beets for future smoothies. I recommend cutting them into smaller pieces, so they blend easier. 

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