Many people have told me how much they love my simple Acai Bowl recipe, so I decided to make another smoothie bowl recipe, with some more common ingredients. I've been hooked on this Wild Blueberry Smoothie Bowl for weeks and am excited to finally share this super quick and easy breakfast (or lunch!) with you.
While I spend a lot of time encouraging people eat more vegetables, I find it particularly difficult to eat them in the morning. Most of us don't have time to whip up an omelet, and I've become accustomed to my warm creamy oats in the winter and acai bowls in the summer. However, a few weeks ago I decided to try a little experiment and see what would happen if I had a big heaping serving of veggies for breakfast. The results? More energy, decreased cravings, and increase satiety.
And no, I didn't spend 30+ minutes making a gourmet breakfast, this Creamy Kale Breakfast bake took just 10 minutes to whip up. Give it a try:
Creamy Kale Breakfast Bake
- 2 cups kale, chopped
- 1 tbsp coconut oil, olive oil, or butter
- 1 tbsp water
- 2-3 eggs (preferably cage free and organic)
- 1/4 cup shredded cheddar cheese
- Salt to taste
Preheat oven to 375 F. In a small oven safe pan over medium heat, add olive oil, and kale. Stir until slightly wilted and turn heat off. Add eggs, cover, and place in oven. Let sit for 10 minutes (less if you prefer a more runny egg). Remove from oven, add cheese and re-cover until melted. Optional: enjoy with a slice of whole grain toast.
I cannot believe this is the FIRST time I am posting this. If you've ever come to my house for any meal at all, I without fail will make something with this combination: caramelized onion, sweet potato, greens, and goat cheese. I've put it this on pizza, in tacos, and even layered it carefully into some sort of noodle-less lasagna.
I discovered this winning combination quite a few years ago at Emma's, a small Italian Pizzeria in Cambridge, MA. They had a sweet potato pizza with goat cheese that I just had to recreate. I've probably made it 30 times since then, and never once paused to take a proper photo.
This frittata is SO easy to make, plus it makes 4-8 servings (depending on what else you're serving and how hungry you are), so you can serve it at a party or save it to have for a quick breakfast throughout the week. Check out the recipe below.
Caramelized Onion, Sweet Potato, and Goat Cheese Frittata
- 2 cups sweet potato, peeled and cubed
- 2 cups greens of your choice (arugula, kale, spinach)
- 1-2 onions, sliced into half moons
- 8 eggs
- 1/2 cup goat cheese, crumbled
- Dash of salt and pepper
Using a basket steamer steam sweet potato until tender. Tip: If you don't have a basket steamer you can use a pasta strainer placed over a boiling pot of water.
Meanwhile, place a large pan over medium-high heat. Once hot, throw in onions and a dash of salt. Toss them around until browned, adding a few splashes of water if they start to stick to the pan. Tip: the salt should draw enough water from the onions that you don't need to use butter or oil.
Place the cooked sweet potatoes, onions, and greens in a bowl and rinse out and spray the pan you used for the onions and place over medium heat. In a separate bowl whisk the eggs and add a dash of salt and pepper. Stir in the vegetables and pour into the pan. Top with goat cheese.
Cook until the edges are cooked, and then place in the oven under a low broil. Watch this carefully as every oven is different! Keep in there until the top is cooked, and the cheese is slightly browned. Remove and cut into 8 pieces to enjoy!
Having a go-to is so great for last-minute meals (especially when company is involved). Let me know yours in the comments below!
There is something about that bacon, egg, and cheese breakfast that is so wildly satisfying. I rarely make it myself because it takes a bit more time and cleanup then my typical smoothie or oatmeal, but then I came across a few of these "egg muffin" recipes and knew that I had found my solution: bacon, egg, and cheese muffins, with a a hash brown crust of course. Since I absolutely despise cooking bacon (nope, sorry, there is no non-greasy, messy way to do it), I decided to substitute with bacon's close cousin, prosciutto. The flavor is just as good and the cleanup is 10x easier.
They're so simple to make, and last the whole week as a heat-and-eat breakfast option. Plus, they only dirty ONE dish! Check out the recipe below.
Bacon, Egg, and Cheese Muffins (with a Hash Brown Crust)
- 12 eggs
- 3/4 cup cheddar cheese, shredded
- 5 cups potato, shredded (or, 1, 15 ounce bag frozen hash browns, no salt added)
- 1 large handful baby arugula
- 6 slices proscuitto or Serrano ham (optional)
Preheat oven to 350F. In a large bowl, mix together cheese and potatoes. Sprinkle with salt and pepper. In a non-stick muffin tin, take the mixture and mold it to make a crust in each cup, pressing down firmly with your fingers. Place in oven and bake for 10-15 minutes.
Meanwhile, chop up the proscuitto or ham, leaving about 1/2 slice for each muffin. When the crust is baked, place a small bunch of arugula in each cup, pressing it down to make room for the eggs. Then, add an egg to each muffin tin. Top with proscuitto or ham and bake an additional 10 minutes (or longer if you like your eggs well-done). Refrigerate and store for an easy breakfast.
I know... I think I'm a little late on the Acai trend (it's pronounced, Ah-ss-eye-ee), but this has been my go-to breakfast for quite a few weeks now. It's immensely satisfying (keeps me full until lunch) and nice and cooling for the last of these summer days. It only take a few minutes to whip up, and you can get really creative with toppings and different flavors.
Acai is a berry that's native to Central and South America. Its loaded with antioxidants, which is one of the reasons I've been indulging so frequently. With the turn of the season, I'm usually prone to getting sick just about now, so I'm taking as much precaution as possible by loading up on antioxidant-rich foods (leafy greens, hemp and flax seeds, and rich colored fruits) and keeping consistent with my probiotic and essential oil habit. I'll be sharing some more immune boosting tips in an upcoming podcast episode of At The Table, but for today, I'm sharing my favorite immune boosting Acai Bowl combination.
- 1 package Sambazon Acai Packets (look for no sugar added)
- 1 small banana or 1/2 large banana (frozen is best, but fresh works too)
- 5-6 frozen strawberries
- 1 tbsp peanut butter (almond butter works too)
- 1 cup unsweetened almond milk
Place all ingredients in a blender and blend until smooth. Add extra almond milk to desired consistency. Top with toppings of choice. I use 1/4 cup blueberries and 1 tbsp hemp seeds.
Breakfast is my jam. I look forward to fueling my day with a hearty breakfast every morning and while I just looove my go-to oatmeal, all of the fresh fruit available now has inspired me to mix it up with some chia pudding. Chia seeds are one of life's greatest mysteries. They can be used to make chia pets, or soaked in liquid to create a jelly or pudding as they swell up to 11x their original size by absorbing liquid.
I posted a recipe for Chai Chia Pudding a few months back (delicious), but this one is even more simple, and doesn't require a blender. I've paired it with blackberries, and Purely Elizabeth Ancient Grain Granola, but you can use any fruit, and any crunchy topping that you like! I like this granola brand in particular because it has loads to clusters, is all natural, and is very low in sugar.
Other variations may include:
Makes 2 Servings
- 1 cup plain, unsweetened almond milk
- 4 tbsp chia seeds
- 1 tbsp honey
- 1/4 tsp vanilla extract
- dash of cinnamon
In a medium size mixing bowl pour almond milk. Start whisking and add in chia seeds one at a time until well blended. Add remaining ingredients and mix thoroughly. Let sit for 30 minutes or longer. Tip: Make a large batch ahead of time and have some ready on hand for a quick breakfast.
What's your favorite way to fuel your day?
One of my breakfast staples is a sprouted grain bread by Food For Life. It's made with 6 different kinds of sprouted grains and beans, high in fiber, and (at least for me) easy to digest. All the things I need to keep me fueled until my next meal. Typically I'll get the "original" version, but lately I've been really into the cinnamon raisin variety. Usually I'll toast it up and enjoy it with some peanut butter and banana (you really can't go wrong with that) or with some avocado and soft-boiled eggs. But the other morning I was looking to spice things up. I had some eggs, and ricotta cheese leftover from some baked eggplant parm I made the night before (once I perfect that recipe I will post it!), so I decided to whip up some easy cinnamon raisin french toast. Now I know this sounds like a big ordeal, but it honestly took no more effort than toasting some bread and scrambling some eggs. Here is my recipe for Cinnamon Raisin French Toast!
Cinnamon Raisin French Toast
- 2-3 slices of Ezekial Sprouted Grain Cinnamon Raisin Bread
- 2 eggs
- 1 tsp coconut oil
- 1/4 cup ricotta cheese
- 1 tsp maple syrup
- 1/2 cup fruit (I used a banana)
- Cinnamon to taste
Make sure the bread is thawed.
In a medium bowl, whisk eggs and place the bread to soak. Heat a pan on medium-high heat and melt coconut oil inside. When each piece of bread is saturated with egg, place in the pan and let cook about 2 minutes on each side, until lightly browned.
Plate and top with ricotta, fruit, cinnamon, and maple syrup. Enjoy every last friggen' bite!