Fourth of July Breakfast Bowl: Red, White & Blue!

Posted by Ethan Boldt on

Getting ready to celebrate the Fourth of July? Why not start early in the morning with this Fourth of July breakfast bowl. Essentially the ultimate layered smoothie, it's loaded with delicious ingredients and will be fun to eat with loved ones. 

Of course, the trick is to find the right ingredients that won't bleed into the next layer. After some experimentation, our talented recipe developer Holly got it to work for a gorgeous Red, White and Blue breakfast bowl. 

You'll also be happy to know that this layered breakfast bowl is good for you. At 351 calories, it's a perfect breakfast with 45 grams of carbs, 11 grams of fat and 23 grams of protein (some from skin supporting Multi Collagen Protein).

Key Ingredients 

Blue Layer

Blueberries are best if organic and wild, but any kind will do. They're loaded with vitamins and are relatively low in calories and sugar. They also impart a beautiful blue.

Want to use a stronger blue? Use blue spirulina, in which the plant pigment phycocyanin gives spirulina its blue-green color and which is loaded with health benefits. 

White Layer

Use Greek yogurt or coconut milk for a beautiful white along with some healthy fats. 

Red Layer

Frozen strawberries and raspberries provide tons of antioxidants alongside a beautiful red color. 

Multi Collagen Protein Strawberry Lemonade will contribute a little red to the mix alongside the collagen benefits you want for your skin, joints and gut. 

To get a deeper red, also use beet root powder. This ingredient contains dietary nitrates and can help improve blood flow. 

How to Make a Fourth of July Breakfast Bowl

This is best making the night before so you and your guests or family can enjoy at breakfast.

Begin first by making the blue layer. Blend blueberries, almond milk and spirulina powder until smooth in a blender or food processor. 

Divide the blue layer evenly between two glasses, filling each up to one-third of the way and freeze for 45 minutes.

While the blue layer is freezing, clean the blender so that no previous coloring remains and make the red layer. Blend the strawberries, raspberries, almond milk, Multi Collagen Protein Strawberry Lemonade and beet root powder until smooth. Set aside.

Gently spoon the yogurt on top of the blue layer, filling up to two-thirds of the way. Freeze for 45 minutes.

Spoon the red layer on top of the white layer and freeze for 45 minutes.

Garnish with blueberries, coconut flakes and strawberries (optional).

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.