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Sweet Potato Breakfast Bowl
1 medium sweet potato, boiled until soft and mashed
Glug or so your favorite milk
Hefty dash cinnamon
Sprinkle salt
Teaspoon or so vanilla
1/2 tsp cardamom
1/4 tsp nutmeg
Purée together until smooth.
Optional toppers:
Nut butter
Ground flaxseeds
Pomegranate seeds
Pepitas
Granola
Coconut flakes
Serves 1
This is a nice and light smoothie with all the main flavors found in a Singapore Sling – minus the gin.
Note: As written, this smoothie may be a bit bitter for some. I would suggest adding a date if you are sensitive to that flavor.
gluten-free, vegetarian, vegan
Singapore Sling Smoothie
Big hand frozen cherries
Equal amount pineapple chunks
2 Tbsp lime juice
1/2 avocado
1 tsp nutmeg
1/4 grapefruit, peeled and chopped
1/2 small beet, chopped
Big hand spinach
1 scoop protein powder
3/4 c water
Combine and blend.
Serves 1
This is another odd combo that just works. Cardamom & mango isn’t totally unfamiliar to me, but the addition of semi-aggressive lime just brings this smoothie over the top. And the addition here of orange veggies makes it really pretty to look at, too.
gluten-free, vegetarian, vegan, paleo
Mango Lime Smoothie
1 large mango
4 small limes – zest + juice
3-4 tsp ground cardamom
1.5 c oat milk
1/2 c chopped sweet potato
1 medium carrot
1 avocado
2 scoops protein powder
Blend
Serves 2
Another kinda-weird sounding smoothie that works. I will be making riffs on this one for months to come.
gluten-free, vegetarian, vegan, paleo
Thai Smoothie
6 leaves fresh basil (Thai would be best, but Italian is fine)
1 Tbsp lime juice
Big hand full spinach
1 scoop unflavored protein powder
1/2 apple
1/2 avocado
1-2 tsp fresh ginger
100ml pineapple juice
Fill the blender cup up with pineapple 1/2 – 1c chunks
Blend to combine.
Serves 1
This is exactly what it sounds like. I wanted to see if I could just drink a salad for breakfast – and I’m happy to report, this wasn’t half bad. It’s by no means sweet, but has a nice spice that woke me right up.
gluten-free, vegetarian, vegan, paleo
Salad Smoothie
1/2 Persian cucumber
Big hand lettuce
1/2 jalapeño
3 Tbsp fresh parsley
1 Tbsp pepitas
1/2 tsp dried dill
2 Tbsp chives
3 Tbsp yogurt (I used vegan Skyr style)
1/2 avocado
1 scoop unflavored protein powder
1 Tbsp lemon juice
1 small nectarine
Few cracks salt & pepper
3/4 cup water
Blend to combine.
Serves 1
This is a vague nod to the strawberry grain pot from Starbucks – ala @fitmenchef on Instagram. It’s hearty, packed with protein, and quick to whip up in a batch.
gluten-free, vegetarian, vegan
Strawberry Breakfast Grains
First, set the grains on to cook by combining:
1c quinoa
3C water
And cooking like you usually cook quinoa. I put mine on the “rice” setting of my slow cooker.
While that is working, make the strawberries.
To do so, combine:
800g frozen strawberries
100ml orange juice
6tsp cinnamon
4t butter
Sprinkle salt & black pepper
1 tsp vanilla powder
Sauté over medium until most of the water evaporates and the mix gets syrupy.
While those are both cooking, make the crème by combining:
350g soft tofu
10Tbsp collagen protein
1c oat milk
1tsp vanilla powder
Blend to combine.
When the quinoa is finished, mix in:
1.5c rolled oats
Let sit to cool.
When all is done, mix the crème into the grains and divide into 7 portions. Top with the strawberries.
To serve, you may want some added sugar – I ended up adding about a teaspoon and a half of maple sugar to each portion. I also added some of my favorite seed mix, though shaved almonds would be even better.
Serves 7
These decadent-tasting overnight oats are so freakin good – just the thing to welcome myself back into the swing of not-vacation life.
gluten-free, vegetarian, vegan
Tropical Overnight Oats
1/3 c rolled oats
2-3 Tbsp pineapple chunks
2 Tbsp coconut flakes
1 Tbsp chia seeds
1 Tbsp protein powder of choice
1/3 c your favorite milk
2 tsp maple syrup
1/2 tsp vanilla
Few grinds salt
Optional topper: seed mix (my fav is a pumpkin & sunflower mix)
Combine all ingredients but the pineapple in an airtight container. Shake vigorously to combine, and let sit overnight.
To serve, top with the pineapple, a few flakes more coconut if desired and your favorite seed mix for crunch.
Serves 1 but is easily scalable
This is a good one. One of my girlfriends shared the recipe, and she was right – this is a breakfast to look forward to.
gluten-free, vegetarian, vegan
Overnight Protein Cheesecake Breakfast
1.5 medium bananas (about 120g)
60g quick oats
1 tsp maple syrup
2 tsp ground cinnamon
Big pinch salt
145g package vegan cream cheese (if your cream cheese will soften, soften it – I did not and I had lumps)
120g Skyr or Greek style vegan yogurt
Juice of 1/2 lemon – about 1 – 3 Tbsp, depending on your dairy and how tart you want your cheesecake
4 servings your favorite plain protein powder
125g package blueberries
1 tsp vanilla
Mash your banana with the oats, maple syrup, cinnamon and salt.
Mush into the bottom of 4 containers (or 1 big one and cut into 1/4 to serve).
Mix the cream cheese, yogurt, lemon juice, protein powder and vanilla together until smooth (or as smooth as you can get it – see above). Fold in the blueberries.
Distribute evenly to the containers and spread in a thick layer.
Let refrigerate overnight.
Serves 4
This deeply-spiced potato hash is great for a quick weeknight dinner – or as the centerpiece of a nice brunch. Serve with eggs, chicken, sausages, or leftover shawarma meat for a nice protein boost.
gluten-free, vegetarian, vegan
Mediterranean Spiced Hash
3 small yellow potatoes, chopped fine
2 big hand fulls okra (or asparagus, or green beans – whichever you can find), sliced into rounds
Big hand full cherry tomatoes, halved
1 small cucumber, chopped fine
Big hand parsley, chopped fine
1 red onion, diced (about 1/3 c)
Neutral oil
Stock or water + chicken flavoring (I used Magic Sarap)
4 Tbsp zaatar
2 tsp sumac or lemon powder
2 tsp cumin
1 Tbsp smoked or sweet paprika
1 Tbsp garlic powder
Salt & pepper
Squeeze lemon juice
In a large pan over medium/medium-high, heat a couple turns oil. Add the potatoes and onion once chopped and sauté until beginning to soften, cutting the heat down if things start to get too brown.
Add the okra (or other veg) and stir a minute or so.
Add 1/4 c of the stock or seasoned water. Stir.
Add all the spices + generous lashes of salt and pepper.
Stir frequently, adding more water if your mix dries out and starts to burn, until the potatoes are cooked through and your okra de-slimes. Your potatoes will look super spiced and a sort of gravy will form. This is what you want.
To finish, toss with the cucumber, parsley and tomato. Taste and hit with a little lemon juice, salt or pepper if needed.
Serves 3 – 4, depending upon what you pair it with
Everything But The Bagel Seasoning is on it’s way out of the zeitgeist, but I’m behind the times. EBB seasoning has been causing a stir as of late where I live, with warnings going out left and right to not try and smuggle illegal items into the country while coming back from your Summer vacations.
Whaa?
Where I live, poppy seeds are illegal. I thought this had something to do with them not being halal, but according to Islamweb.net, they are fine to consume as food. The Global Arabic Encyclopedia says that the seeds have no narcotic properties, and are fine for both human and livestock consumption. [Source]
No idea why they’re illegal where I live, but they most certainly are.
In a 2019 bulletin, they were still on the banned import list.
“All Types of Papaver or Opium poppy seeds with or without mixing with other substances and all foodstuff include Papaver or Opium poppy seeds as ingredient.” The reason given was “Precautionary measure due to possibility of non-food prohibited use.” [Source]
Which is a total bummer, since I’ve been dying to get my hands on an EBB seasoned avocado toast (I know, stick me in Uggs and gimme a PSL at Target).
I was not about to risk going to jail for a seasoning, so I indulged during my trip to the US and then made plans to make my own when I got home.
I’m glad I did. Yum. I remember liking EBB seasoning on bagels, but it’s a nice way to dress up an otherwise pretty plain breakfast (unless you top it with Tajin, that is – my other go-to).
gluten-free, vegetarian, vegan
Legal Everything But The Bagel Seasoning Avo Brekkie
seasoning:
2 Tbsp. granulated onion (chunky dried onion)
2 Tbsp. granulated garlic (chunky dried garlic)
1 Tbsp. black sesame or nigella seeds
1 Tbsp. white sesame seeds
1 Tbsp. chia seeds
2 tsp. flaky salt
the rest:
2 tsp. oil
1/2 shallot, minced
1 clove garlic, minced
1/3-1/2 c. frozen spinach
Dusting nutmeg
Dusting smoked paprika
Salt & pepper
1 small avocado
2 slices toast
Heat the oil in a pan over medium. Sauté the shallot and garlic until soft. Add the spinach, and let go a minute or two to start thawing.
Add a couple dashes of water to steam the rest of the spinach thaw.
When thaw, add the spices and stir. Let cook a minute more to combine. Hit with salt & pepper.
To serve, mash the avocado lightly and spread in a thick layer on the toast. Add the spinach and sprinkle the whole thing liberally with the EBB Seasoning. Add a little more flake salt to the top. Enjoy.
Breakfast serves 1; the seasoning makes extra
Gastography 