SUMMER BERRY BREAKFAST BOWL: DARLEEN GROSS, FOUNDER OFORGANIC PHARMER
•1 cup non-dairy milk
•1/2 cup pureed strawberries
•2 tablespoons honey
•5 drops Stevia
•1 pinch Himalayan pink salt
•1/3 cup chia seeds
•2 cups cooked quinoa
•1/2 cup toasted seeds or nuts
•1 1/2 cups berries
•1/4 cup toasted coconut
•1/2 tablespoon bee pollen
Whisk together the milk, berry puree, honey, stevia, and salt. Add the chia seeds and whisk well so there are no lumps. Continue to whisk every couple of minutes for about 20 minutes. Refrigerate for at least 3 hours or overnight. Toss your favorite toasted nuts or seeds in with the cooked quinoa. Portion about ½ cup of the berry chia gel into four bowls, scoop ½ cup of the quinoa on top, and garnish with fresh berries, toasted coconut, and bee pollen. Serves 4.
BIRCHERMÜSLI: RENATO WÜST, EXECUTIVE CHEF AT GRAND RESORT BAD RAGAZ
•3/4 cup oat flakes
•3/4 cup natural yogurt
•1 1/2 cups milk
•1/4 cup sugar
•3 tbsp ground hazelnuts
•3 tbsp honey
•3 tbsp raisins
•1 3/4 cups apples
•1 cup mixed seasonal fruit, sliced
•Juice and zest from 1/2 orange
•Juice and zest from 1/4 lemon
Mix all the ingredients and let them sit for at least 2 hours. Serves 5.
OVERNIGHT OATS BOWL: DENISE LEE, FOUNDER OF ALALA
•1 cup gluten-free rolled oats
•1 cup unsweetened almond milk
•1 tbsp light agave nectar
•Dash of cinnamon
Mix all ingredients together in a bowl and leave in the fridge overnight. In the morning it's ready to eat. Top with whatever desired – think natural peanut butter, shredded coconut, chia seeds for extra protein and bananas. Serves 1.
QUINOA PORRIDGE: MORGAN SHUPE, CHEF AT VEGA
•1 1/2 cups quinoa, rinsed and dried
•3 1/2 cups canned coconut milk
•2 servings Vega Essentials Chocolate
•Maple syrup or agave syrup, as desired
•Toppings: berries, coconut shreds, cacao nibs, toasted nuts or seeds, cinnamon
In a saucepan, bring quinoa and coconut milk to a simmer. Simmer over medium-low heat with a lid for 15 to 20 minutes. Fold Vega Essentials and sweetener into quinoa. Add in more liquid if needed. Split quinoa between 5 jars and garnish with toppings. Serves 5.
DRAGONFRUIT BOOSTER BOWL: JORGE CRUISE, CELEBRITY TRAINER AND AUTHOR OF TINY AND FULL
•1 cup chopped frozen mango
•1 cup chopped frozen pineapple
•3.5 oz (1 packet) frozen pitaya (dragon fruit) puree
•1 cup baby spinach
•1/2 kiwi, peeled
•1/2 cup unsweetened almond milk
•30 g (about 2 scoops) unsweetened or vanilla pea protein powder
For the toppings:
•1/2 banana, sliced
•14 blueberries
•10 blackberries
•2 tsp chia seeds
•2 tbsp pumpkin seeds
•2 tbsp almonds
Place all of the smoothie ingredients in the blender and blend until smooth. Pour into a serving bowl and top with fresh fruit, nuts, and seeds, as desired. Serves 2.
GLUTEN-FREE ENERGY BREAKFAST BOWL: JILLIAN WRIGHT, FOUNDER OF INDIE BEAUTY EXPO
•1/4 cup of cooked brown rice farina
•Handful of raspberries, papaya (or mango), and banana
•Tablespoon of pine nuts
•Cinnamon, brown sugar, and honey to taste
Combine ingredients. Sprinkle cinnamon and brown sugar and drizzle honey. Serves 1.
COCONUT YOGURT: MEREDITH BAIRD, AUTHOR OF COCONUT KITCHEN
•1 medium plum, peach, or other stone fruit, thinly sliced
• 1 tablespoon lemon zest
•1/2 cup coconut yogurt
•1 tablespoon raw honey or coconut nectar (optional)
•Pinch of sea salt (optional)
Arrange each yogurt bowl as you wish with the ingredients listed above. The sweetener and lemon zest can be added as garnishes or stirred into the yogurt. Serves 1.
AVOCADO & EGG BREAKFAST BOWL: RALPH SCAMARDELLA, CHEF/PARTNER AT TAO GROUP
•1 cup baby spinach leaves, rinsed
•1 avocado, sliced lengthwise
•1/4 red onion, sliced into thin rounds
•2 eggs, cooked to your liking
•1 tablespoon parsley, roughly chopped
•2 teaspoons sweet chili sauce
•1 pinch of salt and pepper
Lay a bed of baby spinach leaves in your bowl, and top with sliced avocado and red onion. Season with salt and pepper. Cook eggs to your liking and place on top of spinach/avocado/onion. Garnish with parsley and drizzle with sweet chili sauce. Optional: Add 1 piece of toast and 1 tbsp of sour cream. Serves 1.
QUINOA SUPER FRUIT BREAKFAST BOWL: JUSTIN SCHWARTZ, CHEF AT MULBERRY & VINE
•1 cup cooked quinoa
•1/2 cup mixed berries of your choice
•1/4 cup plain Greek yogurt
•1 tbsp honey
•1/2 tsp vanilla extract
•1 tbsp chia seeds
Grab your favorite bowl, add the quinoa at the bottom to make a base. Top with your berries. Whisk yogurt, honey, and vanilla together and drizzle the mixture over quinoa and berries. Sprinkle with chia seeds. Serves 1.
PEANUT BUTTER BAKED OATMEAL: THAT'S IT
•1/4 cup rolled oats
•1/2 cup unsweetened almond milk (or any non-dairy milk of your choice)
•1 tbsp peanut butter
•1 That’s it. fruit bar, chopped
•Pinch of cinnamon and salt
•Honey or maple syrup to taste
Preheat oven to 350F. Mix all ingredients together. Pour into a small baking dish. Feel free to add extra peanut butter on top. Bake for 25-30 minutes or until mixture is slightly golden brown on top. Serves 1.
BREAKFAST PORK SKILLET: ROBERT ROSENDAHL, EXECUTIVE CHEF AT NUWAVE
•3/4 lb new potatoes, washed
•1/4 cup leeks, sliced
•3/4 cup green or red peppers, small diced
•1 tsp garlic, minced
•2 tbsp olive oil
•1 tbsp dark chili powder
•1 cup spicy pork sausage, diced
•1/2 cup pepper jack cheese, grated
•2 eggs
•Kosher salt and freshly ground black pepper to taste
Preheat oven to 350F. Mix together potatoes, leeks, peppers, garlic, olive oil, chili powder, salt, and pepper in bowl. Transfer mixture to 10-inch baking pan. Place pan on bottom rack and bake for 10 minutes. Add sausage pieces to pan and stir. Bake for 6 minutes. Cover pan with pepper jack cheese and bake for an additional 3 minutes, or until cheese melts. Lower oven heat to 320F. Crack 2 eggs and place directly atop melted cheese. Bake for 4-6 minutes. Serves 1.
DETOX SMOOTHIE BOWL: GENEVIEVE MURPHY AND COLLEEN KELLY, BRAND MANAGERS AT MONTAUK JUICE FACTORY
•8 oz The Ditch
•1 cup kale
•1/2 cup frozen pineapple
•1/2 cup green apple pulp
•1/2 cup strawberries
•1/2 cup fresh pineapple, cubed
•Handful baby spinach
•1 tbsp hemp seeds
•1 tsp spirulina
Blend The Ditch, kale, pineapple, and green apple pulp until smooth. Garnish with strawberries, cubed pineapple, spinach, hemp seeds, and spirulina. Serves 1.
AMAZING GREEN ACAÍ BOWL: ERIC HELMS, FOUNDER OF JUICE GENERATION
•2 packs frozen acaí
•1/2 cup spinach
•1/2 cup kale
•1 medium banana
•3/4 cup almond milk
•2 tsp hemp seeds
•1/4 cup hemp granola
Blend acaí, spinach, kale, 1/2 banana, and almond milk until smooth. Top with hemp seeds, 1/3 banana, and granola. Serves 1.
CHIA SEED & COCONUT PUDDING RECIPE: KAEGAN WELCH, DIRECTOR OF FOOD AND BEVERAGE AT LE PAIN QUOTIDIEN
•5 tbsp chia seeds
•1 3/4 cup canned coconut milk
•10 passion fruit, halved, pulp and seeds removed
•4 tbsp agave syrup
In a bowl, mix the chia seeds with the coconut milk for 2 minutes using a wooden spoon. Pour the mixture into 4 round dessert or pudding molds or ramekins (about 4" in diameter) or a selection of molds of smaller sizes. Refrigerate for 3 hours or until completely set. To make the passion fruit sauce, place the passion fruit in a small saucepan with the agave syrup. Bring to a boil over medium heat, then immediately reduce the heat to very low and cook gently for about 5 minutes or until the sauce coats the back of the spoon. Turn out the chia and coconut puddings onto 4 serving plates. Drizzle with the passion fruit sauce and serve with your choice of seasonal soft fruits. Serves 4.
ACAÍ BOWL: SETH LEVINE, EXECUTIVE CHEF AT THE REGAL
•4 ounces frozen acaí puree
•1 1/2 banana
•1/4 cup blueberries
•2 tbsp agave syrup
•1/2 cup almond milk
•1/4 cup granola
•Berries to garnish
Using a blender combine acaí, 1 banana, agave, almond milk, and blueberries on high until fully blended. Pour into bowl and top with granola, berries, and sliced remaining banana. Serves 1.
This post was originally published on TeenVogue.com.