Foodie Friday: Summer Breakfast Ideas
|Southwestern Avocado Toast|
Via My Whole Food Life
What's for breakfast? Summertime is a great time of year for eating healthy. Unfortunately, it's a busy time of year too. You may just need something quick as you head out the door to your summer activities. We've found some great breakfast ideas to start out your summer days with a smile. Enjoy!
Southwestern Avocado Toast
3 tomatoes, diced
1/2 cup diced red onion
1 T chopped cilantro
1 clove garlic, minced
Juice from 1 lime
Sea salt to taste
2 large avocados, mashed
4 slices eureka! Sweet Baby Grains
Mix all ingredients, except the avocado and bread, in a bowl.
Toast the bread.
Spread some pureed avocado onto each slice of toast.
Add the salsa mixture on top of each slice.
Serve immediately for best results. Enjoy!
|Red Berry Vanilla Almond Smoothie Bowl|
Via A Latte Food
Red Berry Vanilla Almond Smoothie Bowl
Prep Time: 5 minutes
Yield: 1 Large Smoothie Bowl
2/3 cup Almond Milk
1 cup red raspberries, fresh or frozen (if you use frozen, the consistency will be thicker)
2/3 cup strawberries, fresh or frozen
3 Tbsp Greek Yogurt, Vanilla, Plain, Berry (if you're vegan, substituting vegan yogurt will work fine)
1/4 cup ice (it helps thicken the base, but it is optional)
2 Tbsp Carnation Breakfast Essentials® Powder, French Vanilla or Strawberry
Honey, Maple Syrup, or Agave (for added sweetness), optional
In a high-powered blender, pour in almond milk, raspberries, strawberries, Greek Yogurt, ice, and Carnation Breakfast Essentials® Powder.
Blend on high, until mix is smooth. Pour into a large bowl. Top with raspberries, strawberries, almonds, and granola. If desired, top with honey, maple syrup, or agave. Serve immediately. Enjoy!
|Cheesy Spinach Muffins|
Via Food Lust People Love
Yield: 12 muffins
3 1/2 oz frozen spinach
2 2/3 oz feta
3 1/2 oz extra sharp cheddar
2 cups flour
Sea salt flakes
2 teaspoons baking powder
1/4 cup olive oil
1 cup milk
Several sprigs fresh thyme
Preheat your oven to 350°F or 180°C and grease your 12-cup muffin pan liberally with non-stick spray or butter.
Thaw your spinach with a few zaps in the microwave. Or allow to thaw naturally, if you have time. Allow to cool too hot. Buy the spinach that is frozen in cubes. It's much easier then to thaw just what you need.
Grate your cheddar cheese and crumble the feta.
Slice the tomatoes fairly thinly and leave to drain on some folded paper towels. You need 12 slices.
Measure flour, salt, baking powder, grated cheddar and some of the leaves off of your fresh thyme sprigs into a large mixing bowl and mix well. Measure the milk and olive oil into a smaller bowl and whisk with the eggs and thawed spinach.
Fold your wet ingredients into your dry ones until just mixed. Fold in the crumbled feta.
Divide the batter between the prepared muffin cups. Pat the tomato slices really dry with another paper towel and top each cup of batter with one. Sprinkle the tomato slices with a little more fresh thyme, sea salt and freshly ground black pepper.
Bake for 25-30 minutes or until you can see that the sides are turning golden brown.
Remove from the oven and allow to cool for a few minutes. Remove from the pan, loosening gently with a knife if necessary, and cool further on a wire rack.
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