Are you a morning person?
I am. My daily first cup of coffee, preferably all by myself, is what mentally jolts me awake every single day. But, if I’m being honest, I’m not a big breakfast eater. That is unless I’m on vacation or it’s the weekend and someone else is making it for me. Don’t get me wrong, I love breakfast food, but when I’m at home I just don’t love eating it first thing in the morning. Breakfast for lunch (brunch), or breakfast for dinner, I’m in! However, when I am traveling, eating breakfast where I wake up is a whole different mindset. Breakfast feels more decadent to me when I’m away from home and the fact that my breakfast will look and taste different depending on where in the world I’m welcoming a new day makes me excited! From sweet coconut jam (kaya) toast and soft-boiled eggs in Singapore to Loco Moco in Hawaii or Chilaquiles in Mexico, the commonality is that breakfast around the world offers a window into different cultures and regional variations. Plus, including breakfast on the daily agenda means THREE meals instead of two to experience a local culture.
In some parts of the world, breakfast means hot soups, fish and rice or meats and cheeses; in others its simply a pastry and coffee. Some places believe the first meal of the day is the most important whereas others don’t seem to have the time for breakfast (I’m talking to all the Italians in Milan standing up in the morning while they consume their espresso and pastry!). It’s fun to experience how different cultures interpret breakfast. Researching local morning meal venues is always part of our Taste Journey Travel prep as we aim to learn about the delicious diversity of our worlds breakfast cultures. As soon as we are in the clear to travel again I’ll be jumping out of my hotel bed for coffee and breakfast!
In the meantime, with more of us working from home these days, breakfast is getting the attention it deserves, not just on weekends but every day. Meal prepping ahead or just having a little extra time in the morning (the time you may have spent commuting to your job pre-COVID) is inspiring a new energy for “the most important meal of the day”. Here are a couple of our morning favorites to inspire you.
Our love for smoothie bowls started in Hawaii many years ago when they were first gaining popularity in America. We now bring the “Aloha Bowl” tastes to our home and make smoothies or bowls with our favorite homemade granola multiple times a week. Even in the winter! What makes a smoothie bowl different from a smoothie in a cup? Honestly, not much! If you want to make a bowl you will just use a bit less liquid and top it with things like granola, nuts & seeds, fresh fruit, coconut, nut butter, honey, etc.
Our favorite coconut bowls give it that “Aloha” vibe- check out the coconut bowl website- they have some great recipes and tips as well. Message us for a discount code as well!
The Aloha Bowl (a mini tropical vacation in a bowl!)
We like to use frozen Acai or Pitaya (easily found in the frozen food section of most major grocery stores) as the main base of our bowls. An Acai bowl uses a frozen super food berry (Acai) grown in the Amazon. Pitaya, known as dragon fruit or strawberry pear, is native to Central and South America but is now grown all over the world.
Smoothie bowl ingredients:
(Makes 1 good size bowl or 2 small bowls )
2 (100g) packets of unsweetened frozen Acai Berry or Pitaya
1/4 cup dairy free milk of choice (almond, coconut or oat milk), plus more to thin if necessary
1 banana that has been frozen (we keep a stash of ripe, peeled, sliced bananas in our freezer) or about a 1/4 cup of frozen fruit of your choice
1 scoop of your favorite protein powder (we like collagen peptides or plant based protein powder)
1 tablespoons natural nut butter of choice (we love peanut, cashew or almond butter)
Optional: 1 tablespoon cacao powder for a boost of iron and/or a couple dates for extra sweetness
To make the smoothie bowl:
-Place all the ingredients in a high-powered blender. Blend, starting on medium speed and gradually making your way up to high, for 1 to 2 minutes, stopping every 20 seconds or so to mix the ingredients and push them down with a smoothie stick. Once you see the “swirl” you know its done. You may need to add more milk, but since this is a smoothie bowl, you want it pretty thick.
-Pour into your favorite bowl and top with your favorite toppings (suggestions below). Enjoy!
Optional toppings:
1 tablespoon unsweetened coconut flakes
1 tablespoon mini chocolate chips or cacao nibs
½ tablespoon chia seeds
Berries, sliced banana or other fruit (dried dates are yummy too)
Drizzle of drippy nut butter
Granola (recipe below!)
Super Power Granola (can be made gluten-free)
Adapted from Ambitious Kitchen
This does not last long in our house. Amazing on a smoothie bowl but equally yummy by the handful or in a bowl with your favorite yogurt or milk.
Dry Ingredients:
1 cup old-fashioned rolled oats, gluten-free if desired
1/4 cup oat flour, gluten-free if desired (make your own by placing oats into a blender and processing until it resembles flour)
2 tablespoons flaxseed meal
2 teaspoons ground cinnamon
1 teaspoon of sea salt
3/4 cup raw cashews
3/4 cup raw pecans
3/4 cup raw pumpkin seeds
3/4 cup raw sliced almonds
1/2 cup hemp seeds/hearts
1 cup unsweetened coconut flakes (not shredded coconut)
Wet ingredients:
1/3 cup melted coconut oil
1/4 cup pure maple syrup
1 teaspoon vanilla
Instructions:
-Preheat the oven to 300 degrees F. Line a large baking sheet with
parchment paper.
-In a large bowl, stir together oats, oat flour, flaxseed meal, cinnamon, salt,
cashews, pecans, walnuts, pumpkin seeds, sliced almonds, hemp seeds and
coconut flakes. Set aside.
-Next, add coconut oil, maple syrup, and vanilla extract to a small saucepan
and place over low heat, stirring frequently until coconut oil is completely
melted. Pour over dry ingredients and mix well until oats are completely
coated.
-Next spread the granola on the baking sheet in an even layer and press
down using a spatula (we’re going to bake it like it’s one big cookie!). Bake
for 35-40 minutes until golden brown and fragrant. Once done, remove from
the oven and allow the granola to cool on the baking sheet for 10-15
minutes before you break it into large clumps.
-Transfer to an airtight container or large mason jar. Makes 12-14 servings.
What are your favorite breakfast memories (leave a comment below!)? There are as many ways to enjoy your first meal of the day as ways to say “good morning.” Jump start your morning and explore new breakfast ideas to make from home and maybe even find food inspiration for your next trip?!