Spring Break is finally here, and I am so looking forward to a week of kicking back, relaxing and trying to ignore the homework I was assigned. Even though I’m not traveling anywhere this week, I’m planning on making the most of every day, at least food-wise.
For me, that means a focus on breakfast. When I don’t have to haul ass out of the house early, I love being able to sit down and actually enjoy my morning meal, especially because it’s the best meal of the day. So here’s a breakfast for each day of your week to brighten up the morning. #BreakfastFTW
First, a tropical green smoothie bowl topped with fruit, coconut and chia seeds to give an already healthy meal an extra kick. I love green smoothies, and this is a way to dress it up even prettier. If you want to just blend up the smoothie though and drink it in a glass, it would still taste like a vacation on a tropical island.
Next, simple avocado toast that’s packed with flavor and will totally get you ready for a day of fun. Fried eggs are my favorite, but a 7-minute boiled egg would be perfect as well. Then feel free to throw something extra on there, like salsa or sriracha, to take it to the next level.
Now, a simple kiwi and yogurt parfait, which I now know is not the name of the blonde character in High School Musical. In other realization news, Shark Tank has nothing at all to do with aquariums or fish, and I can’t believe it took me this long to figure that out. Perfect for a midweek media crisis, this is a sweet and sour way to remember that you can at least make yourself breakfast, and that no one really watches Shark Tank anyways.
And finally, because you deserve something easy, a 30 second mango lassi that’s sweet, healthy and sure to wake you up in the morning. If this doesn’t taste like vacation, I don’t know what will.
Tropical Green Smoothie Bowl
- 2 leaves lacinato kale, destemmed and chopped
- ½ ripe avocado
- ¾ cup coconut water
- 1 cup frozen pineapple
- 4 strawberries, sliced
- 2 tablespoons unsweetened coconut flakes
- ½ banana, sliced
- chia seeds to taste
Toss the kale, avocado, coconut water and pineapple in your blender, and blend until the consistency is smooth but still thick. It could be helpful to go in and give it a mash around once or twice in between blending.
Pour the contents out into a bowl and top with the strawberries, coconut, banana and chia seeds in a pretty pattern. #instaworthy
- 2 slices bread, toasted
- 1 large avocado
- 2 large eggs
- cracked pepper
In a small pan, heat up some oil and crack in both eggs. I cooked mine sunny side up, but over easy or soft boiled would work really well.
Mash ½ the avocado on each slice of bread and place the egg on top. Top with pepper and serve.
Kiwi Yogurt Parfait
- 1 kiwi, diced
- ¼ cup plain greek yogurt
- ¼ cup granola
In a tall glass with a stem, layer your ingredients starting with granola, then yogurt, then kiwi and repeat until all your ingredients are gone or you’ve run out of space in your glass. I like to have a small dollop of yogurt on top and garnish it with small pieces of kiwi and granola clusters.
- ½ cup frozen mango
- ¼ cup plain greek yogurt
- ¼ cup coconut milk
- ½ teaspoon vanilla extract
Place all ingredients in a blender and blend for at least 30 seconds, until the smoothie has come together and there are no mango chunks left. Serve in the coolest glass you can find.