Enjoy this heart-healthy, high-protein breakfast of homemade vegan yogurt with pomegranate and pistachios this holiday season.
Recently you all have been very kind to me.
Nearly every day I get at least one email from a reader, perhaps you, filled with encouragement, support, and warmth. Ever since sharing this very personal post a couple months back, you have been showering me with empathy and sympathy. Your responses have pushed me to engage with the more personal side of blogging – something I had intentionally chosen to avoid after my divorce – because I like relating to you as a whole, complicated, and curious person.
Your love has continued to flow in this holiday season through your support and encouragement as I navigate the holiday season as a single parent. For that, I want to say, thank you.
Single parent or not, we all experience the holidays as challenging as we juggle parties, presents, family gatherings, children’s school events, and so much more. No matter our situation, holidays can be a mixed bag of joy and stress and navigating the holiday season is no easy task. For that reason, intentional and radical self care is at it’s upmost importance as we head into this crazy and wonderful time of year.
There are many ways take care of oneself during the holidays.
What do I do? I’m glad you asked!
For one, I am a list-maker maniac. I have lists, multiple calendars, reminders, and notifications all that keep me happily on top of the never-ending holiday to-do list. I also continue to practice yoga and meditation daily. This benefits both my body and mind significantly and forces me to surrender 45 minutes of each day to stillness and silence. And, of course, staying healthy is at the top of my list when it comes to staying well-rested and stress-free during the holidays. Staying healthy means hydrating, eating lots of veggies, taking my vitamins, and maintaining a healthy gut with daily probiotics.
Research shows that much of overall health starts with gut health. A healthy gut can help:
- Reduce levels of hormones linked to stress
- Boost energy and improves stamina
- Improve sleep
- Boost immune health
- and has even shown to help with hangovers (which seems to happen around the holidays)
Getting through the holidays takes guts. Make sure yours are up for it.
Because gut health is so important for overall wellness, it’s important to get the best probiotics to do the job. That’s why I use Renew Life Ultimate Flora Probiotics, a vegan and gluten-free delayed-release capsule that contains 30 billion live cultures and 10 scientifically studied probiotic strains.
With my regular practice of yoga and meditation, as well as maintaining a healthy diet and taking a daily probiotics, I am more ready than ever for this holiday season. Are you?
I normally take my probiotics as a supplement capsule each morning but I also enjoy finding ways to sneak it into my breakfast like with this Gut-Loving Ginger Mango Green Smoothie recipe I shared a couple months back. Another one of my favorite ways to sneak in some probiotics is through homemade yogurt. I had no idea how easy it was to make vegan yogurt until I saw this recipe from Ceara’s Kitchen a couple years back. All you need is a strong daily probiotic such as Renew Life’s Ultimate Flora Probiotics, a non-dairy milk (I find that canned coconut milk works the best because it’s thick and high in natural fats), and a sweetener of choice (I use maple syrup). The process takes a couple days to allow the yogurt to ferment but it’s totally worth the process. The result is a completely versatile and way more affordable vegan yogurt.
For this breakfast recipe, I added chia seeds, pomegranate arils, and pistachios for a protein-rich, heart-healthy, gut-happy seasonal breakfast that will get your body fueled and ready for this holiday season.
Being human takes guts. Make sure yours are up for it.
Keyword: Homemade Vegan Yogurt
Servings: 2 people
Calories: 513 kcal
Author: Sarah McMinn
- 3 tbsp chia seeds
- 1/4 cup pomegranate arils
- 2 heaping tbsp shelled pistachios
Make the yogurt according to these instructions.
Once yogurt is thick and tangy, stir in chia seeds. Cover and refrigerate for at least 2 hours or overnight.
Divide chia yogurt into two containers. Top with pomegranate arils and pistachios and serve immediately.
Short on time? Make this recipe with store bought plain coconut yogurt.