Go-To Summer Breakfast

On the contrary to most people, I wake up from dreaming about what I’m going to eat for breakfast. I know sounds this sounds crazy, but once you try these health-focused recipes you will be dreaming about them too. These have been my latest fixations with farm fresh produce and modern twist that makes my inner Gordon-Ramsey proud. The amazing part about these recipes is that they are adaptable to your own tastes, and what’s in season. It’s so important that we are consuming foods that are in season, not only because it means weekly farmer’s market trips, but because of their nutrient density. By eating produce that is in season, we are nourishing our bodies with the specific vitamins and minerals required for said season.

Breakfast Tacos

Ingredients

These breakfast tacos are incredibly versatile. In this version we are using the mushrooms, soy sauce, garlic, and pecorino to lay down an umami base and allowing the red pepper flakes and sweet potato to cut in with their sweet and spicy qualities.

• Corn Tortillas

• Vita Farm’s Eggs

• Mushrooms

• Sweet Potato

• Micro Greens

• Avocado

• Pecorino Romano

• Garlic

• Red Pepper Flakes

• Graza’s Sizzle Olive Oil

• Soy Sauce

In this recipe, we focusing heavily on carbohydrates in order to give us energy for the day. The protein from the eggs and healthy fats from our avocado and olive oil will aid in keeping us full until lunch!

1. In a pan over medium heat drizzle some olive oil and place in two cloves of slivered garlic and a couple shakes of red pepper flakes. We want to toast these together in the oil until fragrant. This should take only a couple of minutes.

2. While your toasting your spices, cut a sweet potatoe into small cubes and place them in a salt-water bath to be boiled over high heat until fork-tender. Treat the potatoes like pasta!

3. Add in your sliced mushrooms! You want to hold off on touching these and slightly increase the heat, allowing for the mushrooms to decrease in volume and caramelize. If you are using a non-stick pan, you will want to look for browning at the bottem of your pan.

4. Once your mushrooms have caramelized, you can add in your sweet potatoes and deglaze the pan with a touch of soy sauce.

5. Add in two or three eggs, making sure to lightly beat them in a bowl before adding them to the mushrooms and sweet potatoes.

6. Refrain from touching your circular omelette and add in some pecorino romano

7. Once the cheese has melted fold your scramble into two halves - one for each taco

8. Assembly! On your warmed tortillas place some sliced avocado and then add your egg scramble, topping with micro greens and your preffered hot sauce.

Chia Seed Pudding

Ingredients

For those of us who get the ick of the texture of overnight oats, this is your base recipe.

• 2 Tablespoons of Chia Seeds

• Sprinkle of Hemp Seeds

• 1/2 teaspoon of Vanilla Extract

• Dash of Maple Syrup

• 1/2 cup of Greek Yogurt

• Sprinkle of Pink Himalayan Salt

• Dash of Ceylon Cinnamon

• 1/2 cup of Oat Milk

This is your base recipe, meaning you can add whatever you want and change it to your preference. The two things I suggest modifying would be your choice of milk and the volume of maple syrup. You can use any milk that you enjoy, if you are feeling fancy you can make your own almond milk and add dates for sweetness. When doing this you will omit the maple syrup in your base recipe. You can also adjust the level of sweetness when adding your greek yogurt. The smaller percentage of fat inside the greek yogurt will require more sweetener, in order to cut the tartness of the yogurt.

The nice thing about this recipe is that you can make in one jar and throw things together! It’s also packed with Omega-3s, anti-inflammatories, and protein to keep you full and energized!

Chunky-Monkey Berries + Cream

-Handful of Slivered Almonds -Fresh Strawberries and Blueberries

-1 Whole Sliced Banana -Top with Michele’s Lemon and

-2 Tablespoons of Oat Haus Granola Butter Pistachio Granola

in the Brownie Batter Flavor