Of which 16.9 g sugars and 15.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (berries) · Plant omega-3 (walnuts) · Vitamin E (almond)
Allergens tree nuts
Coconut yogurt bowl with nuts
Plain coconut yogurt topped with walnuts, almonds and berries.
Ingredients
- 180 g (6½ oz) plain unsweetened coconut yogurt
- 20 g (¾ oz) walnuts — roughly chopped
- 15 g (½ oz) almonds — roughly chopped
- 8 g pumpkin seeds
- 50 g (1¾ oz) fresh berries
- 1 tsp honey (7 g)
- orange zest, to taste
Method
- Spoon the coconut yogurt into a bowl.
- Roughly chop the walnuts and almonds with a knife.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Breakfasts”. The English edition is coming soon.
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