This is odd given that I’m rarely hungry before 11am, and I’ve been practically force-feeding myself breakfast for as long as I can remember. I love me some breakfast food and very much appreciate that it brings me into the land of the living (I’m the hottest of messes in the am), but I’ve just never been that pumped about it. In fact, if I wasn’t so worried about making myself smarter and prettier, I’d probably just drink my coffee and go about my busy and important day. Instead, I’ve spent countless hours of my life decorating Ezekiel toast and Siggi’s…
Anyhoo, about a month ago, I noticed an uncharacteristic spike in my morning hunger levels. The need for breakfast was urgent, and even after my usual toast, yogurt or smoothie, I was hungry again circa 10:30 am. I found this equal parts baffling and inconvenient. After all, I have places to go and The Dude Diet to write, and I cannot be wasting time making snacks and/or daydreaming about my sassy desk lunch.
(Also, major changes in my routine/body tend to freak me out because I have anxiety. DUH.)
It took me a while to understand this new normal, but I finally figured it out. It’s because I’m a yogi now! Remember when I mentioned I was getting back into yogaglo? Well, expectations for my “practice” were low, but I’m pleased to report I’ve been diligently rolling around on my mat almost every (weekday) morning for the past few weeks. All the bending and mild sweating has been making me feel very accomplished, and there’s a strong chance I might advance from “Basics for Beginners” at some point this week/month. The future is bright, people.
Not gonna lie, realizing that I was experiencing exercise-induced hunger was a thrill in itself. I finally understand carbo-loading and formerly inaccessible Insta captions like “workout fuel” and “post-yoga power bfast.” It’s a whole new world! I can’t wait to buy fancy leggings without holes in the crotch and other trendy “gear.” Perhaps I’ll blackmail my roommate into doing partner yoga, and start posting pics like this. Prepare yourselves, the #FITSPO is coming!!!!
What’s even more exciting is that I’ve been switching up my breakfast game to satisfy this new-fangled, calorie-burning bod of mine. (Bahaha.) I’ve had some rather delightful successes recently, but my current go-to is this Peach Crumble Smoothie.
Sweet, sweet peaches with a hint of spice, nutty undertones, and plenty of oat-y goodness, this literally tastes like drinking crumble through a straw. And even though it’s got serious summer flavor, the magic of frozen peaches means that you can crush this glorious treat year-round. Hallelujah! (Yes, you can definitely use fresh peaches if you like, but peeling peaches in the am is kind of a bitch, no?)
In addition to its extreme deliciousness, I love that this smoothie is made from mostly pantry ingredients, takes like 2 minutes to throw together, keeps you shockingly full, and is a total superstar on the nutrition front. The combo of peaches, heart-healthy oats, Greek yogurt, and almonds provides a one-two punch of fiber and protein, plus you get a hefty dose of essential vitamins and minerals. Booyakasha. And since it keeps well in the fridge, you super busy peeps can whip this up at night, store it in a sealed jar, and grab it on your way out the door.
Oh, and for those skeptical of adding raw oats to a smoothie, please trust me on this one. They get ground down very finely, and while they do make for a more textured smoothie than you may be used to, I promise you’re not going to be chewing pieces of raw oatmeal. Just make sure you use rolled oats, not quick-cooking. The latter taste kinda chalky and gross.
This Peach Crumble Smoothie keeps me full for hours at a time, but if you’re looking to bulk it up a little more, the thicker nature of this smoothie lends itself quite well to smoothie bowling. Top it with some fresh sliced peaches, nuts, hemp/chia seeds, a handful of your favorite granola or some toasted coconut, and you’ve got quite the nutritious feast.
Namaste, you guys.
- 1 cup frozen peaches
- ½ cup unsweetened almond milk
- ¼ cup rolled oats (not quick cooking!)
- ¼ cup non-fat vanilla Greek yogurt or skyr (I’m used Siggi’s)
- 2 tablespoons sliced almonds (You can also use chopped raw almonds, pecans or walnuts if you prefer.)
- 2 teaspoons pure maple syrup
- ¼ teaspoon freshly grated ginger
- ¼ teaspoon ground cinnamon
- 1 tiny pinch sea salt
- Throw all the ingredients in a blender and blend until smooth. (This is a thick smoothie peeps, so give it a couple minutes, okay?)
- Pour into tall glass or mason jar and get after it.
*I didn’t take step-by-step photos of this recipe because taking a single photo of the ingredients in a blender felt insulting to your culinary skillz. That said, I do have the blender photo should you need it…