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    Three Mother's Day Breakfasts

    What better way to show Mom you care than by serving her a homemade breakfast? One of the following recipes—including a smoothie bowl that features Banana SPIRU-TEIN—is bound to be become a favorite.

    Cheeky Monkey Smoothie Bowl

    Does Mom like breakfast by the bowlful? NaturesPlus Banana SPIRU-TEIN  powers this bowl with 14 grams of protein!

    1 tbsp chia seeds

    8 oz vanilla rice milk

    1 banana

    1/2 cup organic jumbo rolled oats

    1 tbsp ground flax seeds

    1 scoop Banana SPIRU-TEIN powder

    Toppings: shredded coconut, sliced banana, chopped raw cacao, hazelnuts, sesame seeds

    1. Combine chia seeds and rice milk in a bowl; mix well until combined and mixture begins to thicken. Store, covered, in the refrigerator overnight (or at least 2 hours).
    2. Peel the banana and slice it into 1” to 2” inch chunks. Transfer to a baking sheet lined with parchment paper and place in the freezer. Once frozen (this should take 1–2 hours), either take bananas out if you’re ready to use them or place in a freezer-safe bag and put back in the freezer overnight.
    3. Place oats, flax seeds, Banana SPIRU-TEIN, chia/vanilla rice milk mixture and frozen banana in a food processor/blender and mix until combined. (Tip: if consistency is too thick, just add some filtered water and blend.)
    4. Place smoothie mixture in a bowl and top with toppings.

    Maple Date Granola

    Mom can enjoy this granola within 30 minutes. The hemp and flax seeds provide supercharged nutrition and satisfying crunch.

    3/4 cup maple syrup

    6 chopped, pitted Medjool dates

    2 tbsp olive oil

    1/4 tsp pure vanilla extract

    2 cups oats

    2 tbsp hemp seeds

    1/4 cup flax seeds

    1/2 tsp ground cinnamon

    1/2 tsp salt

    Preheat the oven to 350°.

    1. Mix the maple syrup and dates in a small saucepan and heat to boiling until slightly reduced and the dates are softened. Mash the dates to break them down, then mix in the olive oil and vanilla extract.
    2. Combine the remaining ingredients in a separate bowl. Then pour the wet mixture over the dry and stir until well mixed.
    3. Place on a cookie sheet lined with parchment paper and sprayed with cooking spray. Press into an even layer with another sheet of parchment.
    4. Bake for 10 minutes. Stir and pat back down, then tent the cookie sheet with foil and bake for another 10 minutes.
    5. Repeat and bake for 5 more minutes, then remove from heat and allow to cool almost completely before breaking into pieces.

    Avocado Egg Salad

    Here’s a playful take on eggs that the whole family can enjoy for breakfast, brunch or lunch.

    7 hard-boiled eggs, peeled and cooled

    1 avocado, peeled, pitted and cut into 1" pieces

    2 tbsp low-fat, plain Greek yogurt

    2 tbsp lemon juice

    1 green onion, finely chopped

    1 celery stalk, finely chopped

    1 tsp paprika

    1/2 tsp salt

    1/2 tsp pepper

    1. Separate the whites and the yolks of the eggs. Set aside three yolks for another use. Dice the whites.
    2. In a large bowl, combine the avocado, remaining egg yolks and yogurt. Mash until the mixture is creamy and smooth.
    3. Mix in the remaining ingredients except for the egg whites; then gently add the egg whites and fold to combine. Refrigerate or serve immediately.

    Source: The Greek Yogurt Cookbook by Lauren Kelly, CN. Copyright © 2013 Adams Media, a division of Simon and Schuster, Inc. Used by permission of the publisher. All rights reserved.

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    **These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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