Revitalize Your Morning Routine with Our Polyphenol-Packed Breakfast

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One of the things people miss MOST when they start on my plan is a really popular breakfast:
Fruit with yogurt and granola.
I get it — for a lot of people, it’s been a go-to for YEARS… because it’s easy, affordable, convenient, and it’s been marketed as a health food.
But between the sugar in all that fruit, and the dangerous Casein A1 in yogurt (which often has EVEN MORE added sugar)…
That “basic” breakfast is a straight-up gut bomb.
“But Dr. Gundry… I LOVE yogurt for breakfast. I don’t want to miss out!” Good news — you don’t have to.
Because today, I’m going to share my favorite fruit and yogurt recipe with you!

All you need is:
A scoop of vital reds
A cup of unsweetened coconut milk yogurt
¼ teaspoon vanilla extract
¼ cup of toasted walnuts.

First, put the yogurt in your serving bowl. Add the vital reds and vanilla extract, and mix it together until well combined. You’ll notice the yogurt changes from white… to red.

Once you’re well mixed, give it a taste. For most people, this is plenty sweet, but you can always add a little stevia or monkfruit sweetener if it’s too tangy.

Then, sprinkle with toasted walnuts for that granola-like crunch.

And that’s it, you’re done!

You’ve got a delicious, fruity-tasting yogurt with plenty of healthy fats from the coconut AND the toasted walnuts.
And none of the gut-destroying sugar, lectins, or unhealthy dairy in your traditional breakfast buffet.
If it’s a special occasion, you can even sprinkle on some REAL fruit… just make sure it’s in season, and rich in polyphenols.
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