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!


  • 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!






Some ingredients can't be tainted for me no matter how hyped they are each season. Rhubarb is one of them.  It transcends the idea of a seasonal food trend and just becomes something we all go buy as soon as it's readily available.  Rhubarb speaks for itself, doesn't it?  It's tart and beautiful and goes so well with any red fruit.  I wanted to bake with it as much as I wanted a rhubarb party favor -- if you will--so, I made these brown butter oatmeal bars.  The rhubarb compote goes in place of preserves which will leave you with plenty of leftovers to enjoy when the oat bars quickly dissapear (which they will).  



[Adapted from Bob's Red Mill]

1 cup gluten-free oats

1 cup oat flour

1/2 cup brown sugar

1 teaspoon xanthum gum

2 teaspoon baking powder

1/2 teaspoon sea salt

2 meyer lemons, zest and juice

1/2 cup butter

1/2 cup rhubarb compote

1. Preheat oven to 375 degrees.  In a large mixing bowl, whisk together oat flour, oats, xanthum gum, brown sugar, baking powder and sea salt.  Set aside.

2.  In a small saucepan, combine butter and vanilla over low to medium heat.  Cook for 5-7 minutes or until butter smells nutty with tiny brown bits.   Let cool for 5 minutes before carefully adding to oat mixture.  Add in the juice and zest of one meyer lemon.  Use your hands to mix the dough and encorporate butter thoroughly.  

3.  Pack one cup of oat mixture into a greased 8x8 baking pan.  Top with rhubarb + red fruit compote with a silicon spatula covering the oat mixture evenly.  Sprinkle the top with the rest of the oat mixture.  Top with more lemon zest and a sprinkle of brown sugar.  Bake for 25-35 minutes or until topping is browned.  Set aside to cool and chill before serving.  Makes approximately 10-12 bars.

RHUBARB, RED FRUIT & MEYER LEMON COMPOTE  (Adapted from Martha Stewart)

4 cups rhubarb, roughly chopped

1 cup raspberries, washed and drained

1/2 cup pomegranate seeds (about 4.4 oz)

1 cup granulated sugar

1 meyer lemon, zest and juice

1.  In a large saucepan, combine rhubarb, raspberry and pomegranate with sugar.  Stir well and let stand for 10 minutes until liquids are released.  Add meyer lemon juice and zest.

2. Bring fruit mixture to a boil over medium-high heat.  Stir regularly.  Reduce heat and simmer until rhubarb begins to break down, about 5-10 minutes.  Remove from heat.  

3.  Use a hand mixer to puree compote until smooth.  Let cool for 20 minutes before adding to oat bars.  This recipe makes approximately 4 cups, so you will have plenty left over!