I love breakfasts so much. I could probably eat them all day long. I’ve heard some people say that breakfast was the most boring meal of the day. I couldn’t disagree more. I often think about the breakfast I’ll have the next day at night when I go to bed. Yes, that’s how much I love them.
To me, breakfast is about celebrating the start of a new day. I’ve found that taking the time to enjoy a great breakfast sets the tone for the rest of my day.
Start your day with a delicious, gorgeous breakfast like this one and you’ll more likely have an awesome rest of the day.
If you’ve been following me on Instagram, you know that I love starting my day with smoothies, and I love serving them in bowls. This smoothie parfait is a fancier take on my traditional smoothie bowls.
It uses the wonderful flavours and colours of Summer berries. There is an incredible abundance of gorgeous, colourful, bright fruits at the market these days. Raspberries, blueberries, strawberries, blackberries, cherries. They’re everywhere and they make me so happy.
Berries are by far my favorite fruits. They are lower in sugar than most fruits and have a low glycemic index, which makes them very interesting for people with diabetes, blood sugar issues or people who want to control their weight. Berries are also packed with anti-inflammatory and antioxidant phytonutrients. These special compounds reduce the risk of chronic diseases associated with oxidative stress and chronic inflammation.
Blueberries are the real superstar of the berries, having one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings! The antioxidants in blueberries are beneficial for our brain and nervous system, and have been shown to improve memory.
Studies also show that organically-grown berries have a higher nutritional and antioxidant content than their non-organically grown counterparts, so I’d encourage you to buy from certified organic farms. Strawberries are also on the Environmental Working Group’s “Dirty Dozen” list for 2015, which singles out produce with the highest concentrations of pesticides. Their analysis found that single samples of strawberries showed 13 different pesticides apiece (eew!). Want those pesticides in your body? Didn’t think so. So go organic.
Now let’s talk granola.
I love making big batches of homemade granola. Granolas are great on smoothies, cereals, yogurt, with fruits, or even as a quick snack on the go. But some days I’m just too lazy, or I just need something quick and easy. And this is when this wonderful life-saving recipe comes in.
Yes, you can make an amazing granola in a few minutes, right from a pan, on your stovetop.
No need to turn on the oven. SO easy. No excuse.
Beware of the granolas sold in grocery stores and make sure to read the labels. Most of them are packed with sugar, although they look like or are advertised as “healthy” options. Homemade granolas are much healthier and taste so much better. If you’ve never made your own granola before, this is a great recipe to start. It’s quick, easy, and it’s totally foolproof.
I’ve used strawberries, raspberries and blueberries, but you can go with whatever berry you have on hand for this recipe. As for the granola, feel free to replace the pecans with other nuts if you want to. Almonds, hazelnuts or walnuts would be wonderful too. I’ve used organic unsweetened sheep yogurt but you can use your favorite sugar-free yogurt. For a vegan alternative, go with coconut yogurt.
- 1 cup strawberries
- 1 cup raspberries
- ½ cup blueberries
- + more berries to garnish
- 1 tbsp flax seeds
- 2 dates, pitted
- ½ cup almond milk (or other plant-based milk)
- A few spoonfuls unsweetened yogurt
- 1½ cup rolled oats (gluten-free if desired)
- 2 tsp cinnamon
- ¼ tsp fine grain sea salt
- 1 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ⅓ cup pecans, chopped
- ¼ cup shredded coconut (or coconut flakes)
- Make the granola: In a bowl, mix the oats, cinnamon and sea salt. Place the oat mixture in a large skillet and cook over medium heat for about 5 minutes, stirring occasionally.
- Add the pecans and coconut shreds to the pan and cook for a few more minutes until slightly golden.
- In the meantime, combine the coconut oil, maple syrup and vanilla extract in a small bowl. Add the liquid mixture to the granola and combine until well coated. Cook for one or two more minutes. Set aside to cool.
- Make the smoothie: Place the berries, flax seeds, dates and milk in your blender and blend until smooth. Add more almond milk or berries if needed to achieve the desired consistency.
- To assemble, pour the smoothie into two jars. Add a few spoonfuls of yogurt. Add a layer of fresh berries, and top with granola.
Each morning we are born again. What we do today is what matters most.