I eat breakfast every single day! I just don’t understand how people can leave the house without eating something. I’m pretty sure both my body and brain would just shut down, and I would stop functioning like a normal human being. Not only is breakfast an absolute necessity for me, but it is my number one choice of food. Anything breakfast/brunch-related is amazing, and is acceptable to eat at any/all times of the day, any day of the week. I mean, really, who doesn’t want to eat a big stack of cake drowning in sugary goo first thing in the morning? And putting a fried egg with a perfectly runny yolk on anything gives it at least 23 extra points.
I’m that person that will make a huge batch of food one day, and eat it everyday (usually multiple times a day) until it’s finished. Then I’ll repeat it for at least a couple weeks. I don’t get sick of it, and I eat it just as deliciously on day 5 as I did when it was fresh out of the oven. Now the choice of food comes in phases. I went through an oatmeal phase (savory oats are GREAT- recipes to come soon), a black bean soup phase, kale salad phase, yogurt + berries phase (still in it)…you get the point. Recently, the 2 things I usually eat for breakfast are 1. avocado toast (either plain, or fancied up with a fried egg or salsa or some kind of cheese) or 2. smoothie bowl. Sometimes I do both in one morning- those are the days where I feel like I can take over the world. Now, if my two breakfast options had a baby, this is what it would be.
Ok, so let’s get started!
The avocado smoothie base is pretty easy. I like to keep it simple to avoid masking the subtle, yet delicately rich avocado-y flavor. Basically you throw all the ingredients in the blender, and away it goes. Now, the things you can vary are the type of milk and type/amount of sweetener. Depending on your dietary needs/preferences, you can you use nonfat, lowfat, full fat, almond, soy, coconut, rice (geez there’s a lot of options). Heck, you can add vanilla ice cream if you want (this is a genius idea that I have yet to try)! I used 2% milk b/c I think it’s rich enough for me and the milk alternatives usually have a stronger flavor (again, we want that avocado taste to be apparent).
The smoothie is satisfyingly great because the texture is rich and creamy, but not heavy. It’s not airy (like those whipped yogurts- not a fan), but it’s light and cloud-like. “Dreamy” and “indulgent” are the words that comes to mind. Big bonus: it’s good for you! (You could also sneak in some frozen spinach so that after breakfast, you can have a donut for your midmorning snack).
At this point, you can go ahead and drink your concoction and be a happy (and now healthier) camper. OR you can make it pretty (this is the glitter part) by adding a little extra pizzaz (and nutrients!). This “or” is highly recommended. The toppings I used were kiwi, banana, strawberry, nectarine, roasted almonds, chia seeds, hemp seeds, coconut shreds, and an extra drizzle of honey (maple syrup would also be a nice alternative). You can be as creative as you want for this part- use up whatever you have in your fridge/pantry.
For the smoothie bowl, I doubled the recipe to fill my giant bowl. I think big bowls are dangerous for me- I feel it necessary to fill them to the brim, then proceed to consume it in its entirety…
Now that you have a scrumptious, nutritious, and beautiful breakfast option, please feed yourself in the mornings, and go conquer the day!
- 1/2 ripe avocado
- 3/4 cup milk of choice*
- 1-2 tbsp sweetener of choice
- 8-10 ice cubes
- pinch of salt
- Put all ingredients (except fruit/toppings) in your blender, and give it a good whirl (if it's too thick, add another splash of milk. If it seems too watery for your taste, add a little more avocado or ice).
- Taste and add more sweetener if so desired.
- Enjoy as a smoothie, OR proceed to next step.
- Pour avocado contents into a bowl, and top it with your choice of fruit and/or toppings. Suggestions include strawberry, banana, kiwi, nectarine, almonds, chia seeds, hemp seeds, coconut shreds. However, be as creative as you'd like, and use whatever you have on hand.
- Although any milk variety can be used, I prefer 2% milk to any milk alternatives to avoid overpowering the subtle avocado flavor.