Created by my dear friends and smoothie wizards Ashley Kim and Rachelle Diaz, this smoothie honestly tastes like what its name implies, with a surprisingly summery note from the basil
Cuisine: American
I was tempted to name this “Tangerine Julius” because of how intensely similar it tastes to the drink sold at the popular mall food court staple “Orange Julius.” It’s frothy, vividly orange, and feels like you’re eating a glass of sunshine.
It’s dangerous to have crunchy, freshly baked granola sitting on the counter within arm’s reach. This is a small batch so exercise your willpower and appease your temptations with just one hot cluster.
Why such a large batch? A family of five can eat and enjoy an astonishing amount of granola for breakfast. Plus, what is granola but a perfect breakfast food, garnish, and everyday snack?
An easy, warm, and hearty change from the everyday oatmeal breakfast.
These little round scones are a softer and chewier adaptation of oatcakes, a traditional Scottish hard crackers or biscuits that are served with jam, dip or on their own.
It doesn’t read or look like typical banana bread, but it tastes surprisingly similar to the classic. If your favorite banana bread recipe has walnuts in it, try sprinkling some on top after the bread comes out of the oven.
While weekend mornings are special, a chance to take my time making breakfast. Sometimes, though, I don’t want to linger over the cooking. Enter the very special and quick-cooking breakfast quesadilla; dressed up or down with whichever sweet or savory ingredients you have on hand. These are a wonderful and colorful break from the speedy toast and oatmeal routine of typical Monday–Friday mornings.
Quinoa is a wonderful, wonderful seed and a complete protein, which means it contains all nine essential amino acids. Most people tend to add quinoa to a savory lunch or dinner meal but we’re turning that on its head by combining it with sweet ingredients for a healthy breakfast.