Spring Breakfast
By the Bowl
No need to ramble on the importance of breakfast and the endless possibilities attached to the meal. There is however a need to showcase some beautiful spring breakfast bowls that you’re going to want to start making ASAP. Put your eggs and avocado toast aside for a quick
minute; you’re going to want to whip out some porcelain bowls, a blender, and some deliciously fresh ingredients. Talk about a killer jumpstart to your day. Sweet, savory, and all things in between (we’re looking at you carrot cake quinoa! Yum.)
Beet and Berry Smoothie Bowl via With Food and Love
- 1 cup frozen or fresh berries
- ½ cup red beets, diced small {approximately 1 medium sized beet}
- 1 banana
- ¼ cup ground flax
- 2 handfuls greens {baby kale or baby spinach}
- ½ cup unsweetened almond milk
Full recipe here
Carrot Cake Quinoa Breakfast Bowls via Destination Delish
- ? cup uncooked quinoa
- 1 ¾ cups unsweetened coconut and/or almond milk
- ¾ cup grated carrots
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 tablespoon almond butter + more for topping
- Pinch of salt
- ¼ cup chopped and toasted walnuts
Full recipe here
Farro Avocado Breakfast Bowl via Local Milk
- 1 cup farro
- 4 cups water
- 1/2 tsp salt
- 1 tsp sesame oil
- 2 soft boiled eggs, sliced in half
- fresh basil
- 2 scallions, thinly sliced
- 1/2 cup microgreens (radish, arugula, whatever will do)
- 1 ripe avocado, diced
- 5.5 oz (160 g) extra firm tofu, shredded on the large holes of a box grater
- 2 teaspoons white miso paste
- juice and zest of a whole lemon
- 2 teaspoons tamari or shoyu
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon sumac
Full recipe here
By Alexis Bendjouia
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