Bringing you my favorite kind of roundup this morning. Obviously it’s all breakfast everything. Eat up!
Up close and personal shots of my Ezekiel Raisin bread toast topped with creamy Trader Joe’s almond butter, ‘nana coins, unsweet shredded coconut + cinnamon.
A bountiful bowl of Siggi’s vanilla skyr topped with fresh berries, a dollop of Maranatha almond butter, and gluten free O’s.
Stages 1 and 2 of yet another messy yogurt bowl (can you tell I’m a creature of habit?). This one is made with 0% Fage, local strawberry rhubarb preserves, almond butter, a crumbled raisin bran muffin, and a half a ‘nana.
I shared my recipe for these veggie-loaded egg muffins here, on The Sweat Scene. You will honestly be confused by how easy it is to make these little guys. From start to finish, they can be ready in less than 20 minutes. I suggest topping them with a hearty schmear of avocado or goat cheese for a good time.
One last typical bowl. This one boasts probiotic-dense kefir, sliced apples, frozen bluebs, homemade fruit + nut granola and dusting of cinnamon.
Pretty proud I repped three different nations’ yogurt options in this post. Wondering what the difference is between Greek yogurt and Icelandic skyr? The kitchn has you covered here.
Check back soon for more breakfast bombshells!