Breakfast is probably my favorite meal of the day. I often go to sleep thinking about what I will have in the AM. I strongly believe that eating breakfast is essential to boosting your metabolism, improving cognition and mental clarity and, if you start your day on a nutritious note, you are more inclined to continue making healthy choices throughout the day. That being said, I do not like to overcomplicate things in the morning and tend to veer toward simple, streamlined, and quick breakfasts. Here are my current top 5 healthy ways that I start my day!
turmeric blueberry chia smoothie time
Smoothies are a great way to cram tons of nutrients into one meal. During the warmer months, smoothies are a breakfast staple. I switch up my ingredients by what I have on hand, but a handful or two of greens, protein, and a healthy fat are always my smoothie foundations.
turmeric blueberry chia smoothie time
serves 2
- 1 cup frozen organic blueberries
- 2 cups fresh organic spinach
- 1-inch piece of fresh ginger, peeled
- 1 cup coconut water
- 1/2 cup ice
- 2 tablespoons almond or organic peanut butter
- 1 teaspoon cinnamon
- 1 teaspoon ground turmeric
- pinch of black pepper
- 1 tablespoon chia seeds
- 2 tablespoons hemp seeds
Blend all the ingredients together in a high speed blender. Top with cinnamon and additional seeds, if you wish.
Sprouted rye, mustard, muenster cheese, and a hard boiled pasture-raised egg.
When I feel like keeping things very, very simple, I lean toward Nordic cuisine and toast up some She Wolf Bakery Sprouted Rye, slather it with dijon mustard, and top it with a piece of organic muenster cheese and a hard boiled egg.
Fully loaded powerhouse overnight oats
For a quick, cold, make-ahead breakfast, overnight oats are my go-to.
- 1 small ripe banana
- 1/3 cup rolled oats (gluten-free if needed)
- 3/4 cups nut milk, organic whole milk, or water
- 1/2 tsp ground vanilla bean powder or alcohol-free vanilla extract
- 1/2 tsp cinnamon
- 1 tbsp chia seeds
- 1 tbsp ground flax seeds
- 1 tsp pure maple syrup
- 1/2 tbsp raw pepitas + additional for garnish
- 1/4 cup raspberries or blueberries
In a bowl or sealable container, mash the banana with the back of a fork. Mix in the oats, milk or water, vanilla, cinnamon, chia, flax, maple syrup, and pepitas. Stir the mixture vigorously for about a minute until well combined. Cover and leave in the refrigerator overnight. In the morning the mixture should be firm but slightly jiggly from the gelatinized chia seeds. Top with fresh fruit and additional nuts or seeds, if you wish.
not so basic avocado toast
Step up your avocado toast game with peppery radish, creamy feta, and spicy chili flakes.
- 1 slice of your favorite gluten-free or whole grain bread, I use She Wolf Bakery sourdough miche
- 3 tablespoons avocado
- 1/2 teaspoon lemon juice
- 1/8 teaspoon red pepper flakes
- pinch of sea salt
- 1/2 of a watermelon radish, thinly sliced and quartered. Traditional radish works just as well.
- 1 tablespoon sheep's milk feta, crumbled (optional)
- Pea shoots for garnish
Toast your bread. Mash avocado onto the toast. Add lemon juice, salt, and chili flakes and mash gently into the avocado. Top with sliced radish and feta and garnish with pea shoots.
Breakfast bowl
Trying to eat greens at every meal is my ultimate goal. Some mornings I like to start with sautéd kale topped with a poached egg, avocado, and kimchi!