SUMMER BERRY BREAKFAST BOWL: DARLEEN GROSS, FOUNDER OFORGANIC PHARMER

“I like this breakfast because it’s a really fun, versatile, and a power-packed way to start the day!”

•	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.

breakfast bowls — Photo: Courtesy of chefbailey.com

TOMATO-BASIL QUINOA BREAKFAST BOWL: MARK BAILEY, CHEF

“This tomato-basil quinoa breakfast bowl is a great savory way to kick off your day. It pairs quinoa and eggs, which makes it rich in both protein and fiber and topped with a fresh tomato and basil sauté each bite is flavorful and delicious.”

•	2 eggs, poached        
•	1 cup quinoa
•	2 cups water	
•	1 tablespoon olive oil
•	2 garlic cloves, diced
•	1 cup grape tomatoes, halved
•	1/2 cup fresh basil leaves
•	1 tablespoon black pepper
•	1 tablespoon salt

Bring 2 cups of water, quinoa, and salt to boil in a medium saucepan. Reduce heat to medium-low and cover. Cook for 12-15 minutes. Meanwhile heat oil in a medium skillet over medium-high heat. Add garlic and sauté until fragrant and lightly browned. Stir in tomatoes and basil. Season with pepper and sauté for 2-3 minutes. Remove from heat. Divide quinoa between two small breakfast bowls. Top with tomato-basil sauté and poached egg. Serve warm. Serves 2.

BIRCHERMÜSLI: RENATO WÜST, EXECUTIVE CHEF AT GRAND RESORT BAD RAGAZ

“Muesli in its modern form became popular in Western countries starting in the 1960s as part of an increased interest in health food and vegetarian diets. The original Bircher muesli was soaked overnight with water and lemon juice and then eaten with yogurt. It can be kept cool in a fridge overnight and served in the morning (but don’t serve it too cold).”

•	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

“I love this recipe because it’s super easy — it requires no cooking and it’s filling after a morning workout.”

•	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

“This breakfast bowl is best made Sunday night, and then stored in Mason jars with your favorite toppings for a delicious breakfast Monday through Friday.”

•	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

“This bowl is not only beautiful and tastes delicious, but the pea protein in it will help curb your appetite for up to 4 hours, helping you get through the day. Plus, the fruit and spinach provides vitamins and nutrients that you need to start your day off right.”

•	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

“In order to achieve copious amounts of energy and glowing skin I load up on antioxidant berries and tropical fruits like papaya or mango and gluten-free brown rice farina. To top it off, I add a little bit of sweetness to carry me though the day. When I prepare for a long day I need to sustain my energy without eating something that will weigh me down… What’s great about this bowl is you can add your favorite fruit!”

•	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

“There is something so satisfying about yogurt for breakfast. Not only is the morning probiotic boost a healthy way to start the day, but there is also a familiar coziness about eating yogurt. Unfortunately, most yogurt on the market — including the non-dairy versions — is full of synthetic fillers and sugars. Making a base recipe of yogurt on a Sunday evening is a great way to set a healthy tone for the rest of the week.”

•	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

“We always have a lot going on – whether it’s school, work, extracurricular activities, etc. But my go-to breakfast bowl has to be an Avocado & Egg Breakfast Bowl. It’s flavorful and fast! All you need is 10 minutes in the morning, and you have a healthy meal to start your day. The fun part about this dish is that you can add or take out whatever you want – it’s customizable.”

•	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

“This is the perfect breakfast bowl to start your day right. Quinoa is packed with protein to keep you fueled up, the berries provide antioxidants to protect you from nasty free radicals, the chia seeds ward off mid-morning hunger, and the yogurt is the perfect hint of sweetness to top it all off.”

•	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

“This is a quick, healthy option to fuel your day.”

•	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

“This hearty breakfast skillet combines sausage, potatoes, veggies, and cheese with eggs on top — all our favorite breakfast items in one dish.”*

•	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

“This combination of leafy greens and protein-rich ingredients alkalizes, cleanses, and recharges the body.”

•	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

“Acaí berries are overflowing with antioxidants and healthy fats with not a drop of sugar in sight. One step beyond a smoothie, an acaí bowl features frozen acaí pulp, granola, banana, and other fruits and veggies. Soon, the pre- and post-workout crowds caught wind and started using acaí bowls to charge up before — or recover from — spinning and yoga. Replete with protein and good fat, vitamins and antioxidants, these bowls will kick-start the day or carry you from mid-afternoon to dinner. Skip the bagel and go for the bowl.”

•	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

“Packed with protein and omega-3 fatty acids, chia seeds are a powerhouse of nutrition. Because they’re able to absorb up to 10 times their weight in liquid, they keep you feeling satiated and energized all morning. The addition of creamy coconut milk and raspberry compote makes this a 100% vegan and guilt-free breakfast that’s still indulgent.”

•	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

“Acaí is a refreshing twist on breakfast and is definitely becoming more known. We serve it chilled with fruit and granola for some crunch. It’s known as a superfood with multiple health benefits and contains some of the highest concentrated antioxidants. This superfruit also has natural energy, which will wake you up in the morning and help give a fresh start to your day.”

•	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.

breakfast bowls

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