Breakfast! It’s the most important meal of the day, and if you’re looking for some assistance in switching up your mornings then maybe I can offer some assistance.
Personally, being excited about the meals I am eating and enjoying the process of making them has been an important part of building a healthier relationship with food.
Here are a couple recipes that I have been enjoying recently.
- Raspberry banana smoothie
-
Smoothies are a classic and incredibly easy to throw together and tailor to your personal preferences. Here’s one that I think is tasty and delectable.
Ingredients
- 3/4 cup frozen raspberries
- 1/2 banana
- 1/4 cup spinach
- 3/4 cup milk (I usually use almond but any will do!)
- 2 tbsp PB2
- 1 tsp vanilla extract
Directions
The only direction is to blend it all together and ta-da!
- Chocolate Cranberry granola
-
Ingredients
- 1 cup rolled oats*
- 1/4 cup dried cranberries
- 1/4 nuts or seeds (I usually use almonds)
- 1/4 cup coconut flakes
- 1/4 cup coconut or canola oil
- 1 1/2 tbsp honey
- 2 tbsp cocoa powder
- 1 tsp sugar or stevia
- 1/2 tsp vanilla extract
- Pinch of salt
- Chocolate chips
* Quick cook oats work just fine too but will shorten the cooking time.
Directions
- Preheat oven to 300 F.
- In a mixing bowl combine the oats, nuts/seeds and salt.
- In a separate bowl combine the oil, honey, cocoa powder, sugar/stevia and vanilla. Mix thoroughly to form a paste and then pour on top of the oat mixture.
- Place the mixture on a baking sheet and bake for 25 minutes, mixing the granola after around 10 minutes to ensure even baking.
- Wait for the granola to cool before moving it to a separate bowl and mixing in the cranberries and coconut. Sprinkle in chocolate chips to taste.
This small batch recipe is so delicious and can be served on top of yogurt, smoothies, etc.
- Caprese toast
-
In my humble opinion tomato, mozzarella and basil is the greatest combination in the world. I could eat this every day and never get sick of it. It’s a classic and I’m sure you don’t even need me to explain but here you are:
Ingredients
- Bread (I usually use ciabatta but any bread will do!)
- Tomato
- Fresh mozzarella
- 1-2 tbsp Pesto
Directions
- Toast the bread to your liking.
- While the bread is being toasted, cut two to three slices of tomato and two to three slices of mozzarella.
- Spread the pesto on top of the toast, then add the tomato and top it with the mozzarella.
Boom. Done. Easy.
Adding avocado, sprouts or balsamic could also be tasty and fun.
- Lemon raspberry muffins
-
I just love baking so much and these were a hit amongst my family this past holiday season.
Ingredients
- 1 cup all purpose flour
- 1/2 cup sugar
- 1 large egg
- 1 lemon, juice and zest
- 1/2 tbsp baking powder
- 3/4 cup raspberries (fresh or frozen both work but I prefer frozen)
- 1 cup whole milk
- 1/4 cup canola oil
- 1/2 tsp salt
Directions
- Preheat oven to 400 F. In a mixing bowl combine the flour, sugar, baking powder and salt.
- In a separate bowl, combine the egg, lemon zest, lemon juice, milk and canola oil. Gradually fold in the dry ingredients until just combined — you don’t want to over mix the batter.
- Fold the raspberries into the batter. Grease or line a muffin tin and fill each cup about 3/4 full with the batter. Bake for 15-20 minutes, or until a toothpick comes out clean.
I hope you find these recipes as delightful as I do. Happy cooking or baking! I hope they serve you well.