If you were to catch a glimpse of what I eat every day during any given week, you might yawn at the lack of variety. But obviously, I’m totally cool with it. As you know, I do all my meal planning/prepping over the weekend so that I don’t have to spend more than 10 minutes per meal in the kitchen during the week. My typical lunch and dinner include whatever ingredients I’ve prepped all thrown (literally) into a bowl. Sometimes I prep an impressive assortment of ingredients, and sometimes the pickings are pretty slim, depending on how crazy my weekends are. Regardless, there’s nothing glamorous about my meals, but boy do I look forward to each and every one of them! Don’t get me wrong. I love to cook. I do. Otherwise, this lil’ space of mine would cease to exist. However, cooking after a long day at work is not my favorite way to wind down. I wish it was so that I could share more recipes with you guys! Perhaps some day. Until then, I shall continue to be a weekend cook. When it comes to meal planning, I normally contemplate on what I want to eat for lunch/dinner the following week. Breakfast is almost an afterthought and normally consists of overnight oats, eggs + avocado + fruit, or yogurt + nuts + fruit.
However, apparently savory yogurt has been attracting a lot of attention lately, according to the 2016 Food Trends. Initially, because I’m so used to topping my yogurt with granola, fruit, honey, etc., the thought of inviting a savory note to my creamy concoction made me shudder. But then my curiosity settled in…coupled with this month’s Recipe Redux challenge, which was to come up with new ways to do breakfast. And eventually this happened.
I first thought about what savory dishes include yogurt so I that I wouldn’t venture off onto completely untrodden territory. Raita immediately came to mind. And because I’ve been obsessed with my sprouted lentil trio from Costco (so good and convenient! It literally takes less than 10 minutes to cook), I decided it’d be the perfect addition to my savory yogurt bowl. While I enjoyed it, I couldn’t help but wish for a slight element of sweetness. That’s where the mangoes come in. Just a little goes a long way. In addition, sprinkle in some pine nuts and chia seeds. Plus a drizzle of olive oil? Now we’re talking. I tell ya. This savory yogurt bowl kept my belly full and happy for the entire morning (no sugar crash here) and even made for a wonderful mid-afternoon snack. You can totally make this ahead of time, by storing it in a pint-sized mason jar. That way, no matter how crazy your mornings may get, you can always make time to grab a mason jar on your way out!
