Spring BREAKfast, that is! Find the recipe for this matcha chia pudding below. (Photo: Ksenia Avdulova)
After a seemingly never-ending winter, it’s safe to say we could all use a spring break. Unfortunately, not all of us can just hop on a plane and escape to somewhere sunny — which brings us to the next best thing: Spring breakfast! Bright pink pitaya bowls, electric green smoothies, creamy chia puddings — even if it doesn’t always seem like it outside (hey, spring snowstorms!), colorful, flavor-packed breakfasts are a sure sign that warmer weather is on the way.
That’s why we’re bringing bright breakfast inspiration to you with our #YHSpringBREAKfast campaign. We’ll be posting breakfast recipes on the site, as well as on Instagram, and Pinterest. We’ll also be on the lookout for your best breakfast recipes, and sharing our favorites.
To kick off the campaign, we asked a few of our favorite healthy Instagram accounts — @LeeFromAmerica, @SheLovesFoodNYC (which is actually run by our intern Emily Sundberg!), and @BreakfastCriminals — to craft springtime recipes to share with you. Packed with fiber and nutrients, these breakfasts only look too beautiful to eat.
We also want you to join in the fun. Do you have a go-to breakfast when the weather gets warmer? A favorite smoothie bowl recipe? The superfood chia bowl that everyone needs to try? We want to see it. Post a picture of your spring-friendly breakfast and tag @YahooHealth and #YHSpringBREAKfast. We’ll regram our favorites and share new finds on Yahoo Health.
Oh, and if theses aren’t enough, we’ve created a new board on Pinterest that encompasses everything #YHSpringBreakfast. So join in, stay a while, and enjoy!
Green Smoothie Bowl from Lee From America
Try Lee’s toppings — or add some of your own! (Photo: Lee Tilghman)
Winter is a time to reset and recharge. Nature tells us to hunker down and chill out. Not to mention, it’s chillier so we need to find out ways to warm up our bones. I eat heavier hot cereals and creamy banana smoothies during these hibernating months. In the spring and summer, I keep things way lighter, brighter, and more colorful, like a fresh fruit salad and a green juice, or a bright smoothie bowl with fresh fruit from the farmers' market.
1 frozen banana
1/4 cup frozen pineapple
1 cup organic kale
1/2 cup almond milk
Blend smoothie ingredients together. Add your toppings in any way you please. Feel free to go crazy here and make your own design!
Blender-Optional Carrot Cake Parfait from SheLovesFoodNYC
Beautiful AND tasty make for one great breakfast. (Photo: Emily Sundberg)
When it gets warmer out, I’m less inclined to take the time in the morning to make breakfast, sit, and enjoy it. I want to be outside and on the go! Having mason jars around for overnight breakfasts makes this so much easier, and saves you a ton of time in the morning. If you have a blender, you may find it a bit easier for the prep work, but it’s totally doable without one.
Pumpkin seed chia pudding:
3 tablespoons chia seeds
3 tablespoons pumpkin seeds
1/2 cup almond milk (coconut or hemp work great also!)
1 pinch of cinnamon
Stir these ingredients together and let soak overnight. The chia seeds will turn into a thick pudding that makes a great fiber-filled and energizing addition to your morning. I find that the consistency is better if I shake the mixture five minutes after blending, then follow through with soaking overnight.
Carrot cake yogurt:
3/4 cup yogurt (coconut milk, soy, Greek — whatever you prefer!)
1/4 cup shredded carrots
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 tablespoon maple syrup (optional)
Stir all of these ingredients together until well combined. This is where a blender could come in if you don’t have a shredder. If you like your yogurt a bit sweeter, feel free to add more maple syrup to your liking.
4 tablespoons gluten-free oat flour
4 Medjool dates, pitted
2 tablespoons shredded coconut
Stir the oat flour, dates, and coconut together until well combined. Again, this may be where a blender could come into the picture. If you don’t have oat flour, all you have to do is blend oats for about a minute in the blender. If you want to keep this granola around, make a big batch and keep it in the fridge. (Warning: it’s addicting!)
Assembling the parfait:
Layer the yogurt, chia pudding, and granola in whatever order you like! I add banana and pumpkin seeds to mine for extra sweetness and crunch. You can either assemble and eat the next morning, or keep in the fridge for up to three days.
Heavenly Matcha Chia Pudding from Breakfast Criminals
Matcha isn’t limited to lattes — try adding it to this chia pudding. (Photo: Ksenia Avdulova)
A normal breakfast leads to a normal day; a delicious superfood breakfast prepared with love creates space for magic. Are you ready to revamp your breakfast game?
As we’re saying our final round of goodbyes to winter, I’m getting really excited to get into my spring breakfasts! While winter usually calls for warming, rich breakfast, springtime is the perfect time to let in the new, the fresh, the exotic, and the colorful. Now is the time to add some fun and creativity to your breakfast, and in the end, your life, because every single morning determines how the rest of your day goes, growing into weeks, months, years, and life. There’s no time for an average breakfast!
Here is one of my favorite recipes for you to try. Make sure you share your creations on Instagram using hashtags #YHSpringBreakfast and #BreakfastCriminals. Can’t wait to see what you concoct (and hear how amazing and energized you feel!).
1/4 cup chia seeds
1 cup cashew milk (or any other non-dairy milk)
2 tablespoons slivered raw almonds
2 tablespoons shredded coconut
1 tablespoon maple syrup
1 tablespoon matcha
Mix all ingredients well in a glass jar. Let sit for 15 minutes, stir again, then put on the lid and let your chia pudding sit in the fridge for at least one hour (overnight is best). In the morning, serve with banana, 1 teaspoon slivered almonds and 1 teaspoon shredded coconut.