Like everyone else in the world, I'm starting my year off trying to eat purely and detox from screens. Although I've already failed my "no phones after 7pm" rule, I have read more in the last month than I did in the last 6, so that's something. So far, so good? And now on to my favorite breakfasts of the year so far / a Morning Meals round-up:
DETOX GREEN SMOOTHIE (gluten-free, vegan) Serves 2
3 cups organic spinach
1 cup frozen organic mixed berries
1 cup frozen mango or peach
1 frozen banana
1 tablespoon spirulina
1 tablespoon maple syrup
1 tablespoon coconut oil
2 tablespoon chia seeds
2 cups almond milk
Small handful of fresh parsley or mint
Pomegranate seeds for topping
Add all ingredients to your blender. Blend on high for 2-3 minutes or until well blended and thick. Garnish your smoothie with pomegranate seeds and more fresh herbs. Eat with a spoon and enjoy!
SPICED CANDIED PECANS & POMEGRANATE YOGURT CUPS (Gluten-free) Serves 2
1/4 teaspoon ground cardamom
1/4 teaspoon freshly ground nutmeg
1 teaspoon cinnamon
3 tablespoons brown sugar
2 tablespoons butter or coconut oil
4 oz. raw pecans
2 tablespoons maple syrup
2 cups greek yogurt
1/3 cup pomegranate seeds
In a small bowl, mix together spices and sugar. Set aside.
Then, in a small saucepan, heat butter over medium until melted. Add pecans, then slowly add spice mixture making sure to nuts are coated evenly. Add maple syrup and up the heat to medium high. Stirring often for 3-4 minutes or until mixture begins to smell nutty and more syrupy.
Remove from heat and add in an even layer to a parchment-lined baking sheet. Let cool. (For immediate cooling, add to freezer for 5 minutes.)
Once pecans have cooled, top greek yogurt with them and a few tablespoons of pomegranate seeds. Serve immediately.
MINI DILL FRITTATAS (gluten-free, dairy-free)
Serves 2-3, Makes 12 mini frittatas
5 large eggs
2 garlic cloves, minced
1 small shallot, minced
1 lemon, juice and zest
1/4 cup almond milk
3 tablespoons fresh dill, minced
1 teaspoon olive oil
Freshly cracked pepper
Sea salt to taste
Baby arugula, to serve
Preheat oven to 350 degrees. In a large bowl, whisk together eggs, garlic, shallot, almond milk and dill. Zest approximately 1 teaspoon of zest and the juice of half a lemon. Season with sea salt and freshly ground pepper to taste. Combine well.
Use olive oil to grease your mini muffin pan. Ladle in egg mixture up to the top. Season with flaky sea salt. Bake for 22-25 minutes. They will puff up slightly when done. Let cool for 5 minutes, then remove from pan and serve on a bed of arugula drizzled with olive oil and lemon juice. Enjoy!