When I kickoff my day, what I eat for breakfast sets the stage for the rest of my day. If I eat an unhealthy breakfast, it is often very difficult for me to get on track the rest of the day. For example, if I break down and decide to have a donut for breakfast, it is much harder for me to get back on track with a healthy lunch. When I eat, no matter what meal it is, I want something that tastes great. Below are my top 3 breakfast recipes. I tend to alternate these through the week to maintain variety as they are all totally different. However, all are very healthy and most importantly delicious!
The first recipe is for a turmeric smoothie. This may sound crazy but I specifically go heavy on this one in the fall and the winter as this smoothie literally tastes like a fall holiday! It is loaded with healthy ingredients – antioxidants, anti-inflammatories, vitamins, heart healthy fats, etc. Heaven in a glass! The below recipe fills three 16 ounce glasses. I typically drink the first glass upon completion and put the other two in the fridge for the next two days. They stay well in the fridge for several days and I just stir them up before drinking. Here is how to make it:
RECIPE ONE – TURMERIC SMOOTHIE
INGREDIENTS
2 bananas (I typically peel and freeze some bananas so the smoothie is chilled and ready to drink)
1 cup mango chunks (I buy a bag of organic frozen mango chunks from Costco to make this easy)
3 dates (be sure to pull the pits out)
2 teaspoons of ground cinnamon
1/2 cup of cashew halves
3 cups of coconut water
16 grams of turmeric (buy whole fresh turmeric and peel before adding)
12 grams of ginger (same as above)
Add everything to your blender and blend for several minutes. If you want a bit more texture, you can chop up some nuts into small pieces and add to the smoothie to give it more of a chew. Just be aware if you add small cashews pieces at the end they will become soggy if you don’t drink it right away.
RECIPE TWO – COCONUT YOGURT PARFAIT
This one is REALLY simple to make. I will whip it together when short on time. I just mix together one 5.3 ounce tub of Chobani Coconut Greek Yogurt with 1/4 cup slivered almonds and 3 ounces of blueberries. I then drizzle just a tiny bit of honey on the
RECIPE THREE – AVOCADO TOAST
The way I make this one is not quite as healthy as the other recipes but I just LOVE it! Avocados are one of the healthiest fruits on the planet. They are high in fat but it is the heart healthy, good kind of fat. They are loaded with vitamins and fiber as well which helps classify them as a superfood. The bacon in this recipe, not so much. You can certainly make it without bacon but I do love the way the salty bacon interacts with the other ingredients.
INGREDIENTS
1/2 Avocado
1/2 Lemon
Small Pinch of Salt
1 Piece of Whole Wheat Bread, Toasted
2 Slices of Cooked Bacon (try to find uncured bacon with no sugar and no nitrates / nitrites, low sodium, center cut that is as meaty as possible)
1/2 roma tomato
Small Handful of Basil (oh how I love basil!!)
1 tsp Olive Oil
1 Egg
Start by cooking the bacon in the oven at 400 degrees for about 15 minutes. Then mash up the 1/2 avocado with the juice of half a lemon and a bit of salt. While toasting the bread, add the olive oil to pan and fry the egg covered with a light sprinkle of salt so it is over easy (cook until the white looks solid and carefully flip it for just ~30 seconds, but make sure that yolk doesn’t break!). Spread the avocado onto the toast, top with basil, then thin tomato slices, then bacon, and top it with the egg. Yum!