KUTV — Health coach and certified Intuitive Eating counselor Maddy Lake is sharing a fresh, feel-good recipe that’s as nourishing as it is delicious.
As she works toward her master’s degree to become a Registered Dietitian, Maddy focuses on helping people enjoy food without guilt while making choices that truly support how they feel. Maddy joined Fresh Living to show Kari Hawker-Diaz how to make a delicious healthy recipe!
This Citrus Breakfast Loaf is packed with ingredients that do more than taste great. Citrus fruits are rich in vitamin C and antioxidants, offering immune support during the winter months. They also provide fiber to help with digestion and blood sugar balance, along with natural hydration when dry winter air takes its toll.
Instead of butter, this loaf uses olive oil, a heart-healthy swap that reduces saturated fat while enhancing the loaf’s bright, fruity flavor. Greek yogurt is mixed into the batter for an extra boost of protein and to keep the loaf soft and moist.
For an even more satisfying bite, Maddy suggests topping a slice with a dollop of Greek yogurt and fresh fruit like pomegranate seeds. The result is a simple, balanced breakfast that feels indulgent while supporting overall wellness—proof that healthy eating can be both realistic and enjoyable.
Recipe
Ingredients:
- 2 cups All Purpose Flour
- 1/2 Tbsp baking powder
- 1/2 tsp kosher salt
- 3 eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup olive oil
- 1/2 cup greek yogurt
- 1/4 cup orange juice
- 1 1/2 tbsp orange zest
- 1 tsp vanilla extract
Directions:
- Preheat the oven to 325F. Grease a loaf pan or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, add the sugar and orange zest. Massage well with your hands to allow the zest to release the oil into the sugar.
- Add the eggs to the sugar and whisk until combined.
- To the same bowl, add the olive oil, greek yogurt, orange juice, orange zest, and vanilla and mix until smooth.
- Add the dry ingredients to the wet and mix until just combined- try not to over mix.
- Pour the batter into the prepped loaf pan.
- Bake for about 60 minutes, until golden and a toothpick inserted comes out clean or with a few crumbs.
- Let the loaf cool for 15 minutes and then transfer to a wire rack to cool completely.
- Serve with greek yogurt and fresh fruit for a sweet and balanced breakfast!
For more information follow Maddy on Instagram and visit her website.
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