I’ll be honest, I love sharing recipes on the blog, but since it’s very similar to my day job, I often don’t have the inclination or creativity to cook, style and photograph my food when I get home. Over the summer, while it’s still light when I get home in the evening, and when I get up in the morning,  I’m trying to share a few more of my supper and breakfast recipes with you. With photos taken just before I eat them, rather than propped and food styled properly. I wish I did have the time, props and equipment to do a better job, but at the moment these sorts of photos will have to do!

With that said, I’m sharing my breakfast from a couple of days ago. I had bought a glut of berries when they were on offer at the supermarket and market (when Ashley and I went mad and bought 6 punnets of blueberries) and tucked them all away in the freezer for another day.

Beetroot and Berry Breakfast Bowl 

200g frozen raspberries
100g frozen strawberries
75g Greek yogurt
50ml milk
4tbsp oats (I used Rude Health’s Drinking Oats)
20g (2 servings) beetroot powder (I used Matt Dawson’s Superfood Beetroot Powder)
Small handful granola, to serve

1 In a food processor or blender, blend together all of the ingredients (except the granola). Add more milk or water until you reach desired consistency.
2 Divide between two bowls or glasses, top with a little granola and enjoy immediately.

I used Rude Health’s Drinking Oats as they dissolve into the liquid, rather than creating a thick and chunky texture, but feel free to use whatever oats you have on hand. Additionally, if you don’t like beetroot, you could omit it or add in another powdered supplement, such as protein powder or flax.

Studies have shown that beetroot is great for athletes (and recreational runners!) because it helps boost stamina, apparently by helping to improve oxygen efficiency. It’s also full of antioxidants, and vitamins and minerals, including Potassium, Magnesium, Vitamin B6, Vitamin C and Folic Acid.