January 29, 2016 by admin
When my husband was a little boy, his mother made him “pappa gialla” on cold, wintry mornings. The northwestern region of Italy where he grew up was notorious for a bitter dampness that penetrated down to one’s bones. His mother’s semi-soupy concoction of milk, flour, sugar, eggs and Marsala wine was her antidote to the intense cold outdoors.
One nutrition trend that is emerging for 2016 is breakfast soups (aka smoothie bowls). Served in a bowl or in a to-go container, this combination of your personal choices of fruit, dairy, protein, nuts and grains gives you all the powerhouse nutrients of a juiced breakfast PLUS the fiber that doesn’t get tossed.
I think this can be a wonderful start to any day. I’ve put together some of my favorite ingredients for a wintry breakfast soup, and, in deference to my mother-in-law, even added a touch of Marsala. This is an out-of-the-box kind of breakfast. Maybe it’s for you!
- 1 cup blueberries, fresh or frozen, thawed
- ½ cup plain nonfat Greek yogurt
- ¼ cup part skim ricotta
- 1 tbsp honey
- ¼ tsp almond/vanilla flavoring
- 1-2 tbsp Marsala wine, optional
- ¼ cup toasted almonds, coarsely chopped (as topping)
- Blend the first 6 ingredients until smooth (blueberries through Marsala wine, if using). Pour into a cereal bowl. Warm in the microwave 45-60 seconds.
- Top with the almonds and serve.