If you’ve already made the recipes we shared on the first day of spring, have no fear – we have three more #YHSpringBREAKfasts to brighten up your week. We asked our readers to take photos of their warmer-weather breakfasts and post them on Instagram, tagging @yahoohealth and #YHSpringBREAKfast. Here are some standouts.
Mint and Coriander Yogurt Breakfast Tartine From @BiddieKitchen
Swap out your avocado toast for a yogurt tartine. (Photo: Kate Malczewski)
I firmly believe in the life-giving power of breakfast and am always on the lookout for new ideas for my morning meal. With spring on its way, I’ve been looking for new canvases for fresh, bold flavors to start my mornings. I must confess that I’ve been rather obsessed with plain yogurt recently. It is incredibly versatile and can be used for both sweet and savory breakfasts (cough cough, Breakfast Tartine with Mint and Coriander Yogurt!).
2 pieces whole wheat bread, toasted
Cherry tomatoes, halved
2 tablespoons plain yogurt
¼ teaspoon coriander powder
¼ teaspoon garlic powder
1 teaspoon honey
1 teaspoon lemon juice
5 mint leaves, chopped
1 handful arugula
Soft-boil the egg for 5-7 minutes, depending on how runny you like your yolk. Carefully peel the eggshell when done. Meanwhile, mix together the yogurt, coriander, garlic, honey, lemon juice, and mint leaves. Spread yogurt mixture on toast and top with cucumber slices, cherry tomatoes, arugula, and the soft-boiled egg. Season with salt, freshly cracked black pepper, and more lemon juice to taste.
Superhuman Breakfast From @RobynYoukilis
A superhuman breakfast for superhuman energy. (Photo: Robyn Youkilis)
Transition times are all about mixing the old and familiar with the new and vibrant. One of my favorite ways to achieve that balance is to take a warm, grounding, and nourishing meal (like my breakfast!), and mix it up with some fresh spring peak produce like peas or raw leafy greens. This breakfast is a perfect marriage of the two seasons, is easy to prepare and simple enough for your belly to digest, and most importantly it covers all the properties your body is craving from your food This is the classic #SuperhumanBreakfast, coined by my colleague and friend Laura Hames Franklin.
Steamed dark leafy greens
2 boiled eggs
Steamed sweet potato
Raw fermented sauerkraut
Any other fun veggies or herbs you’d like to include
Place all ingredients on a plate and enjoy!
Pitaya Bowl from @SheLovesFoodNYC
Give your chia pudding a colorful antioxidant boost! (Photo: Emily Sundberg)
If you follow any healthy/smoothie/vegan/Australian Instagram accounts, you’ve probably seen this bright pink color used in recipes. So what is it? Pitaya, a fiber- and antioxidant-rich fruit from Central America. Also known as a dragon fruit, a common way to eat the fruit is to blend the frozen fruit into a smoothie. I switched it up and melted mine to make a filling chia pudding.
1 packet of Pitaya Plus, melted
¼ cup almond milk
1/3 cup chia seeds
Mix together the pitaya, almond milk, and chia seeds. Let soak over night. In the morning, add kiwi, banana, raw buckwheat, raspberries, blueberries, hemp seeds, and shredded coconut.