A thicker lactose-free Greek yogurt bowl blended with cookies and cream protein, topped with blueberries, flax-chia mix, and extra crunchy seeds for a more filling lunch.
ABy Amy
Servings
1
1.5 cup Lactose-free Greek yogurt
1 scoop Cookies and cream protein powder
2 tbsp Unsweetened almond milk
0.75 cup Fresh blueberries
2 tbsp Flax and chia seed mix
2 tbsp Pumpkin seeds (pepitas)
1 tbsp Sunflower seeds
1 tsp Cocoa powder
0.5 tsp Vanilla extract
1 tsp Honey
Calories
678 kcal
Protein
51g
Carbs
62g
Fat
29g
Fiber
15g
Sugar
44g
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Build the Base
1. In a bowl, combine the lactose-free Greek yogurt, cookies and cream protein powder, cocoa powder, vanilla extract, and almond milk. Stir vigorously with a spoon or small whisk until completely smooth and thick — the almond milk just loosens it enough to blend without making it runny.
1.5 cup Lactose-free Greek yogurt,
1 scoop Cookies and cream protein powder,
2 tbsp Unsweetened almond milk,
1 tsp Cocoa powder,
0.5 tsp Vanilla extract
2. Taste the base and stir in honey if you prefer a touch of extra sweetness. Transfer to a wide, shallow lunch bowl and smooth the top with the back of a spoon.
1 tsp Honey
Top & Serve
3. Scatter the fresh blueberries evenly over the surface of the yogurt base.
0.8 cup Fresh blueberries
4. Sprinkle the flax and chia seed mix across the bowl, followed by the pumpkin seeds and sunflower seeds, distributing them evenly for crunch in every bite. Serve immediately.
