These “toasts” may not be beautiful but they’re the perfect breakfast: both dense in nutrients and sweetly satisfying. Bake the sweet potatoes ahead of time and this dish comes together in minutes. This recipe makes enough for four people but feel free to scale up or down depending on your preference.
Ingredients:
2 large sweet potatoes (skin on), cut crosswise into 1 1/2 inch-thick slices
1 teaspoon avocado or coconut oil
Pinch of sea salt
4 teaspoons almond butter
1 banana, sliced into rounds
Pinch of ground cinnamon
Preheat the oven to 400F degrees and line a rimmed baking sheet with parchment paper.
Place the sweet potato slices on the baking sheet and toss with the oil and salt. Roast for 15 minutes, then flip over the slices and cook for 15 more minutes, or until lightly browned and tender. Let cool for 10 minutes.
Top each slice of sweet potato with a heaping teaspoon of almond butter, banana slices, and a pinch of sea salt and cinnamon.
I’ve been on a make-head breakfast bender, mostly because mornings are hectic and I only have a few minutes to spare. Lately my favorite are these overnight oats, sweetened with bananas and topped with shavings of dark chocolate. A healthy breakfast masquerading as a decadent dessert. Not a bad way to start the day.
This recipe makes enough for two servings, but can easily be doubled (or tripled).
Ingredients:
1 ripe banana
1 teaspoon maple syrup (optional)
1 tablespoon chia seeds
1/2 cup plain Greek yogurt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup rolled oats
1 tablespoon shaved salted dark chocolate, for topping
In a bowl, mash together the banana, maple syrup, and chia seeds with a fork, then stir in the yogurt, milk, and vanilla. Add the oats and mix again. Cover and refrigerate overnight.
To serve, spoon into two bowls and sprinkle half the shaved chocolate on top of each bowl.
I am the most basic millennial in that I will never, ever tire of avocado toast. Avocado toast with an egg? Check. Avocado toast with chili crisp? Yes. Loaded avocado toast? Always. This version uses sourdough bread topped with radishes, pepitas, and queso fresco, for a Cali-Mex-inspired version of our beloved avocado toast. This makes one toast, so double or triple your quantities depending on how many you’re making.
Ingredients:
1 slice sourdough bread
1 garlic clove, peeled
1/2 avocado
1/2 teaspoon Meyer lemon juice
Salt and pepper
2 tablespoons sunflower microgreens or similar sprouts
1 radish, thinly sliced
2 teaspoons pumpkin seeds, toasted
1 tablespoon crumbled queso fresco
Toast the bread until lightly golden brown. Cut the garlic clove in half and rub it all over the toast.
In a bowl, mash the avocado with the lemon juice, salt, and pepper to taste. Spread the mashed avocado onto the toast. Top with the microgreens, radish, pumpkin seeds, and queso fresco.
I’m a sucker for anything made with mochiko flour. Hawaiian butter mochi, mochi ice cream, yaki mochi — I love it. This mochi waffle recipe, adapted from Bon Appetit, is a little chewy, a little sweet, and the perfect vehicle to soak up the delicious syrup from the brown butter bananas.
Ingredients:
1 1/4 cups mochiko flour
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs, separated
1 1/2 cups whole milk
1/3 cup sugar
1 tablespoon vanilla extract
8 tablespoons (1 stick) unsalted butter, divided
Nonstick vegetable oil spray
2 bananas, halved lengthwise, sliced crosswise into 2-inch pieces
1 cup maple syrup
Whisk mochiko, all-purpose flour, baking powder, and salt into a medium bowl. Whisk egg yolks, milk, sugar, and vanilla in a large bowl until smooth. Melt 4 tablespoons butter in a medium skillet over medium heat, then gradually add to egg yolk mixture, whisking constantly; reserve skillet. Add dry ingredients to bowl and whisk until smooth. Lightly whisk egg whites in a small bowl until foamy, then whisk into batter.
Heat a waffle iron on high; lightly coat with nonstick spray. Pour 1/2 cup batter (or enough to cover surface) onto iron and cook until waffles are golden brown and cooked through, about 4 minutes. Repeat with remaining batter, coating iron with more nonstick spray as needed.
Meanwhile, melt remaining 4 tablespoons butter in reserved skillet over medium-high heat. Cook bananas, cut side down, undisturbed, until bananas are browned and butter is amber, about 3 minutes. Stir in maple syrup and remove from heat.
Everyone needs a solid breakfast burrito recipe. This one has it all: hearty black beans, creamy avocado, savory turkey chorizo, and a generous dollop of salsa to cut through it all.
Ingredients:
2 tablespoons avocado oil, divided
4 ounces fresh turkey or chicken chorizo
1/4 cup finely chopped white onion, plus more for serving
1 cup drained and rinsed canned black beans
2 teaspoons finely chopped unseeded jalapeno, plus thin jalapeno slices, for serving
2 tablespoons chopped cilantro, plus cilantro leaves, for serving
Salt
Pepper
6 eggs
8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
4 (8-inch) flour tortillas
1 avocado, cut into 8 wedges
Tomatillo salsa
1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add chorizo; cook, breaking up meat with a wooden spoon, until fat has rendered, about 2 minutes. Add onion; cook, stirring often, until chorizo is cooked, about 5 minutes. Stir in beans, jalapeño, and cilantro; remove from heat. Transfer mixture to a bowl; season with salt and black pepper to taste. Wipe skillet clean.
2. Whisk together eggs and a pinch of salt in a medium bowl until combined. Heat remaining 1 tablespoon oil over medium. Add eggs; cook, gently stirring with a rubber spatula, until just scrambled, about 2 minutes. Remove from heat. Transfer eggs to a bowl; cover with foil to keep warm. Wipe skillet clean.
3. Off heat, sprinkle 1/2 cup cheese in a 7-inch circle in skillet. Heat over medium until cheese is sizzling and almost completely melted, 30 seconds to 1 minute and 30 seconds. Heat skillet to medium-high and place 1 tortilla in skillet. Carefully sprinkle 1/2 cup cheese on tortilla. Once cheese begins to melt (about 1 minute, spread tortilla with one-fourth each of chorizo mixture, eggs, and avocado. Slide onto a plate. Let cool 1 minute; roll up burrito, leaving ends open. Wipe skillet clean. Repeat 3 times with remaining tortillas, and fillings. Cut burritos in half; serve with onion, jalapeño, cilantro, and salsa.
