In my opinion, breakfast is the most important meal of the day and as long as I am not in a huge rush, it’s also the most enjoyable meal of the day for me. I am a sweet tooth and so I love eating all the sweet bowls and porridges for breakfast, but in order to have my breakfast last me all the way to lunchtime, I need to make sure it’s filling, nutritious and balanced. I am not one that can survive on just a smoothie for breakfast no matter how big I make it, but I love smoothies as you can pack so much nutrition in them. This is why I love half and half bowls, where you can pair a nutritious smoothie with a slightly heartier porridge type grain that contains all the complex carbs to keep you going for a longer time. One of my favourite grains to eat for breakfast is rice. Rice is easy to digest and keeps you full for a long time, but when I haven’t been organised enough to pre-cook my rice I love grabbing these quick and easy plant-based Vanilla Rice Puds from Fancy Plants.
They are found in the dessert section in the fridge section at Woolworths. They come in cute little single-serve yoghurt type tubs that are convenient for a quick dessert when you feel like something sweet or to take along to work for an after lunch treat, but in my case, I like to scoop them out into a bowl and make a breakfast out of them. They have a really yummy vanilla flavour (smell amazing) and taste similar to the rice pudding my mum used to make for me when I was a kid except without the dairy. As rice is naturally gluten-free, the Rice Puds are also gluten-free and vegan. They contain a good amount of prebiotic fibre to help keep our gut microbes happy plus added calcium so there isn’t any reason to feel like you’re missing out on the dairy. Partnering with 1% for the Planet- a network of individuals and businesses that work together to protect the future of our plent. Fancy Plants also cares about the environment and sustainability and donates 1% of sales to not for profits environmental and social groups.
I love the combination of vanilla and raspberry so I made a raspberry smoothie to go along with the recipe. Because this is a breakfast recipe I wanted to make sure I balanced the smoothie and the rice pudding with a good amount of protein and fats as well so that it can keep me going for a few hours without getting hungry. I have used tofu and cashew butter in this recipe to add some extra protein and fat for satiety and blood sugar balance. I also added an optional teaspoon of pink pitaya powder (dragonfruit) to the smoothie to make it extra pink! I love having pretty meals that taste like dessert for breakfast! It really gets my day started on the right foot and I go to sleep looking forward to eating breakfast the next day.
To learn more about Fancy Plants have a look at their website: https://fancyplants.com/au and check out the Rice Puds and other delicious plant-based products that they carry.
|Raspberry Smoothie Rice Pudding Breakfast Bowls with Fancy Plants Vanilla Pud|| |
- 2 x Fancy Plants Vanilla Rice Pud tubs
- 1 small banana
- ½ cup raspberries
- 150g silken tofu
- 1 TBSP cashew butter
- ¼ cup almond milk
- 1 tsp pink pitaya powder for colour (optional)
- Empty the rice pud tub into a small bowl and gather to one side of the bowl.
- In a blender, blend together the smoothie ingredients until smooth. Pour onto the other half of the bowl next to the rice pudding. Decorate with extra raspberries or toppings of choice and enjoy.