Like an alarm clock going off, my body knows when the seasons change regardless of the date on the calendar. Spring is a great time to lift your breakfast game.
Favourite spring breakfasts
As winter segues to spring, porridge is off the menu and I crave cool or lighter ways to start the day. It’s easy to get bored with what you eat, so try to mix it up.
Chia pudding: This simple, nourishing dish fills me with happy memories of our Bali retreats. Simply mix 1 part chia seeds to 3 – 4 parts plant (or other) milk. Remember to take a couple of minutes to stir a few times before storing, to avoid lumps. It then needs to sit for a couple of hours, so I usually make a batch at night with enough chia pudding to last a couple of days. In the morning serve with seasonal fruit serve, add a splash of something sweet (e.g. maple, rice or apple syrup) and other toppings as desired.
Muesli: once you start making your own raw muesli it’s hard to go back to shop bought. I usually make up a big batch every couple of weeks and store in an airtight container. What I love is being able to vary the ingredients – rolled oats or flakes/puffed grains, different nuts (pistachio, almonds, cashews), shaved coconut, dried fruit (figs are a great source of calcium) and seeds. You can leave out any elements you don’t like, lower the sugar by skipping the dried fruit and vary it according to the season.
Eggs: a perennial and versatile favourite. Starting the day with a protein hit, can sustain your energy going for longer. Other than boiled, I enjoy breakfasting on scrambled eggs with a twist, Asian inspired omelettes and savoury tarts
Spring greens: another Bali favourite was sautéed green vegetables on the breakfast buffet. We’re used to steamed spinach with eggs Florentine but a mix of seasonal greens with a pinch of salt and a squeeze of lemon is a great addition to any savoury breakfast. Consider making a batch Greek horta if you don’t have time in the morning to cook greens from scratch.
Grazing brekkie/Scandi platter: choose your favourite nuts, fruit (fresh and/or dried), avocado, (vegan) cheese, boiled egg and serve with toast or gluten-free crackers. Great for those who like to graze through the morning.
Leftovers: Dinner for breakfast? Why not! Start your day with vegetables and protein and notice how that makes you feel through the morning, compared to toast or cereal.
What are you eating for breakfast?
Need help with how to cook or eat? Book a Wellbeing Plan with naturopath Gill Stannard. Consultations via Zoom, around the globe.