6 Healthy Hot-Weather Breakfast Ideas
Growing up, my sister and I loathed sweet breakfasts. We were forever digging into leftovers from the night before instead. When we visited the Philippines, we found savory-breakfast heaven in the form of sinangag, a traditional garlic fried rice dish often served with eggs, fish or sausage (plus lots of soy sauce and vinegar). It was hearty and pungent and eaten for breakfast on purpose. Hooray!
I continue to seek out savory breakfasts to this day. (Starting with a super-sweet breakfast pretty much guarantees a day full of sugar cravings.) These not-so-sweet breakfast ideas are part of my summer arsenal. They get me going and keep me energized — and even better, they can all be prepared ahead, making them perfect for busy (and hot) summer mornings.
Related: 14 New, Lighter Comfort Food Ideas
Steamed Salmon with Avocado
Leftovers can be so satisfying eaten cold. Top last night’s fish with avocado and a squeeze of lemon for a light yet nourishing meal. We had leftover test-kitchen salmon yesterday, and I remembered how fantastic this combination is. It’s one of Martha’s favorites, too!
2 lemons, 1 cut into thin rounds, 1 cut into wedges
4 salmon fillets (1 inch thick; about 4 ounces each)
Fleur de sel
1 firm, ripe Hass avocado, halved, pitted, peeled, and thinly sliced
1. Arrange lemon rounds on bottom of a bamboo steamer basket. Season salmon fillets with fleur de sel. Place salmon on top of lemons, and cover with steamer lid.
2. Bring about 1 inch water to a simmer in a large skillet. Place steamer basket in water, and steam until fish is cooked through, about 7 minutes.
3. Arrange avocado and salmon on plates. Sprinkle salmon with fleur de sel, and serve with lemon wedges.
Quinoa Salad with Zucchini, Mint, and Pistachios
Again with the dinner leftovers, but the grain makes it feel like breakfast. Quinoa’s a complete protein source on its own — the only plant-based one, in fact — but if you’re extra-hungry, you can top it off with an egg.
1 cup quinoa, rinsed well
1 1/2 cups water
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 medium zucchini, thinly sliced (about 2 1/2 cups)
1 clove garlic, thinly sliced
3 scallions, thinly sliced (about 1/2 cup)
1/4 cup roasted salted pistachios, chopped
Zest and juice (about 3 tablespoons) of 1 lemon
1/2 cup packed fresh mint leaves, chopped, plus more for garnish