a week of breakfasts.

M Y  F A V O R I T E  O A T M E A L
(Serves 1)

INGREDIENTS

• 1/4 cup rolled oats
• 1/4 cup water
• 1/4 cup half and half
• 2 teaspoons maple syrup, separated
• dash of cinnamon
• 6 chopped strawberries
• 1/8 cup frozen raspberries
• 1/8 cup frozen blueberries

DIRECTIONS

1. Pour oats, water, and half and half into a pan, and bring to medium heat. Stir and bring down to a simmer. Cover with a lid and allow mixture to simmer for 5-7 minutes (watch carefully, or the oatmeal may burn). 
2. Meanwhile, place berries and 1 teaspoon maple syrup in a small pan. Mix on medium-low heat, until syrup mixture has thickened and berries are warm.
3. Stir 1 teaspoon maple syrup and dash of cinnamon into oatmeal. Pour berry mixture over oatmeal.

G R E E N  D R E A M  S M O O T H I E
(Serves 1)

INGREDIENTS

• 1 cup coconut milk
• healthy handful spinach
• 3 Romaine leaves, shredded
• healthy handful pea shoots
• 1 banana (frozen is best)
• 1/4 cup mango

DIRECTIONS

1. Pour coconut milk, spinach, and Romaine in blender and pulse to combine.
2. Add pea shoots, banana, and mango. Pulse until well combined.

J E F F R E Y ' S  B E R R Y  B L I T Z  S M O O T H I E
(Serves 2)

INGREDIENTS

• 1/2 cup coconut milk
• 1/2 cup water
• healthy handful spinach
• 1/4 cup frozen raspberries
• 1/4 cup frozen mango
• 1/4 cup frozen pineapple
• 1/8 cup blueberries
• 1 banana (frozen)

DIRECTIONS

1. Pour coconut milk, water, and spinach in a blender and pulse to combine. 
2. Add raspberries, mango, and pineapple. Pulse until well combined.
3. Add blueberries and banana. Pulse until well combined. Split smoothie equally between two glasses.

My favorite oatmeal, topped with fresh strawberries, sliced almonds, and unsweetened coconut flakes

Bircher Muesli with Spiced Strawberry Sauce (and sliced bananas)

The thing about breakfast is that it's either an absolute pleasure or an absolute pain. There are two scenarios: The first involves a lovely spring day, 70º weather, billowing white tablecloths, and a table set for two with a vase of friendly daisies. The second involves last night's dishes, ten minutes until it's time to leave for work, and a half empty fridge whose contents include week-old leftovers and a pitcher of water. My recent mission has been to help the second scenario look a bit more like the first.

Truthfully, there are few things I enjoy more than dining out for breakfast. But, the reality is that on a Tuesday morning before I rush out the door (and there's not a chance of a restaurant breakfast), I need something that will fill me and stick to my ribs, so that my stomach's not grumbling by 8 AM. That typically comes in the form of a smoothie. However, because I'm on summer vacation, I've gotten the chance to be a bit more creative in the kitchen, and breakfast has been an absolute pleasure to make and enjoy.

(And in the interest of total honesty, I've also (happily) consumed this for breakfast.)