BREAKFAST
YELLOWS SMOOTHIE
We’re pretty sure that starting your day with yellows is the food equivalent of starting your day with an ocean swim and sunbathing session. It’s good for your soul and is sure to put you in a good mood. Fruity and tropical, you get carrot, banana, mango, pineapple and cinnamon in every packet of kencko yellows.
Our most recent go-to yellows recipe is these overnight oats. They’re great in the summer when you want oats but not a warm, steaming bowl of oatmeal, but they’re just as delicious in the winter when you want reassurance that summer really does exist. This recipe isn’t just good for your soul, it’s good for your body too. It satisfies our Head of Nutrition’s “PFC rule”: when making a balanced meal, aim to add at least one source of the 3 macronutrients, protein, fats, and carbs, for optimal satiety and energy.
If you want an on-the-go breakfast, these overnight oats can just be enjoyed straight out the jar, but when we’re at home, we like to get fancy and add some toppings. In the summer, you can’t beat coconut and fresh mango, and in the fall, we’re fans of adding toasted pecans and banana slices.
This recipe takes just 5 minutes to prepare before resting in the fridge overnight.
Ingredients
½ cup of oats
1 packet of kencko yellows
½ cup of milk of your choice (we’ve used almond milk)
¼ cup of Greek yogurt
1 tbsp of chia seeds
2 tbsp of almond butter
Instructions
In a bowl (or a jar if you’ll be taking it on the go), mix your oats, chia seeds, and the yellows packet until well combined.
Add the milk, yogurt and nut butter and then stir again.
Cover the bowl, or put the lid on the jar, and place in the fridge overnight.
In the morning, grab the jar and go or, if you’ve got a bit more time, add some additional toppings. Toasted coconut, pecans and fresh mango are our favorites.
YELLOWS SMOOTHIE
