This Is What a Yoga Teacher Eats for Breakfast
Tatyana Souza, a former research scientist, now owns Coolidge Corner Yoga and Sadhana Yoga.
We don’t need to tell you that breakfast is the most important meal of the day. In this series, we’re asking some of Boston’s top doctors, fitness pros, and dietitians for a sneak peek into their kitchens, so we can see what’s on their breakfast table.
Claim to fame: Souza is an owner of both Coolidge Corner Yoga and Sadhana Yoga. She’s also a yoga instructor herself, and a former Pfizer research scientist.
What she ate: A breakfast porridge made with quinoa, almond butter, coconut manna, almond milk, chia seeds, hemp seeds, raisins, apple, banana, and cinnamon. She opts for a chai latte instead of coffee.
Why she chose it: “This breakfast is delicious and nutritious, filled with good plant-based proteins, fats, and vitamins,” Souza says. “This keeps me going though a busy morning or teaching yoga and welcoming clients all the way through midday.”
Souza also has an early-morning ritual that precedes her energy-packed breakfast. “I start my day by drinking a cup of water and a spoonful of raw apple cider vinegar,” she explains. “Apple cider vinegar has a multitude of benefits.”
Curious about Souza’s porridge? Here’s how to make it yourself:
Cook the quinoa. You can set it to cook in a rice cooker if you want it ready by breakfast time.
Stir in the raw almond butter and coconut manna. Cover with almond milk, then top with chia seeds, hemp seeds, and raisins. Add peeled, diced apples and bananas, then sprinkle with cinnamon.