Breakfasts of Champions
Posted: | Categories: Substack Archives | Tags:substackI’m not a breakfast person. My mom used to try to get me to eat breakfast before I left for school, so I’d chug a glass of orange juice to make her happy. Cereal and pancakes are sweet like dessert; it’s not the first thing I want to eat.
But I’m about to change your life: Any food can be a breakfast food, including (especially) salads.
As I’ve gotten older, I’ve improved my morning routine: I workout with friends, take vitamins, drink electrolytes, and eat as much protein as possible. I still don’t love eating first thing when I wake up. It’s a process!! My favorite breakfasts are packed with protein—eggs, beans, cottage cheese, Greek yogurt. These are light enough to fill me up without making me feel sluggish and tired before the day begins. And they’re all incredible to make with leftover veggies from the night before.
Here’s what’s on the menu this week:
Mini Shakshuka (GF, Vegetarian)
Savory Yogurt & Bean Salad (GF, Vegetarian)
Breakfast Salad with Roasted Potatoes (GF, Vegetarian)
Blueberry Smoothie & Cold Brew Smoothie (GF, Vegan)
Mini Shakshuka
Gluten-Free, Vegetarian
This is the perfect breakfast if you’re working from home and can take a few calls from your kitchen counter. Make it in a small pan, crack in one egg per person, and top with feta and herbs for a satisfying, delicious morning meal.
If you’re hosting soon and want to serve a full shakshuka instead, here’s my recipe. It’s great with pita or fried eggplant.
Savory Yogurt & Bean Salad
Gluten-Free, Vegetarian
I don’t like yogurt by itself. But when you add herbs and salt and pepper it becomes a different dish. You can eat it with a spoon or use it as a dip for the veggies you pile on top—it can be as easy as sliced red pepper and carrots or use leftover salad. This is the perfect breakfast. If you *really* don’t like yogurt, make it with cottage cheese.
Breakfast Salad with Roasted Potatoes & Eggs
Gluten-Free, Vegetarian
I’ll shout from the rooftops how much I love this salad. It makes breakfast feel like the most important meal of the day instead of an afterthought. Make the potatoes and dressing the night before so it comes together even faster (you can use hard-boiled eggs instead of fried; make those ahead of time, too).
Blueberry Smoothie & Cold Brew Smoothie
Vegan, Gluten-Free
My oldest is really into smoothies. I love it because she can make them herself—she creates great recipes. If I eat fruit, it’s likely frozen in a smoothie. Here are two of my favorites, both made creamy with tahini. If you can’t or don’t have tahini, use your favorite nut butter instead. To make the blueberry smoothie vegan, swap honey with maple syrup. (And yes, since I was very specifically asked for a coffee smoothie without caffeine, it can be made with decaf cold brew 😉)
