4 Simple Breakfasts That Will Keep You Full Through Lunch
By Meghan Rooney for My Domaine.
If, like us, you’re sick of the standard yogurt-and-granola or microwaveable oatmeal breakfast options, it’s time to give your morning routine a much-needed wake-up call. Not only is breakfast important for promoting a healthy metabolism, but it’s also crucial to fuel your body with wholesome nutrients that will keep you energized and satiated as you embark on your busy day.
To help motivate us to take a new approach to morning mealtime, we turned to our favorite healthy food haunt, Nourish Kitchen + Table, where owner Marissa Lippert (pictured below) shared the secrets behind few of the West Village gem’s favored breakfast menu items. Lippert’s health-conscious and extremely satisfying creations range from a sweet coconut rice cereal to an avocado-based green smoothie inspired by a trip to Marrakech, and we can’t wait to jump-start our mornings with the four simple yet delicious recipes below.
Peach Toast With Cashew Cream
Overdose on avocado toast? Switch it up with this seasonal update made with summer peaches over a creamy, satisfying nut-based spread that packs a whole lot of flavor and nutrients. This healthy but filling recipe will hold you over for hours.
1 slice whole wheat sourdough or whole grain bread, toasted
2 tbsp. cashew cream (recipe below)
1/2 peach or nectarine, thinly sliced
Pinch of lime zest
1 tsp. mint, chopped
1/4 tsp. pomegranate molasses (see note below)
Spread the cashew cream on toast. Arrange sliced fruit over top. Garnish with lime zest and mint, and drizzle with pomegranate molasses.
Yields 1 quart
2/3 quart raw cashews
2 tbsp. pomegranate molasses (can be found at Middle Eastern stores, specialty shops, and online at Kalustyans).
Zest of 1 lime
Juice of 1 lime
1/2 tsp. pink Himalayan salt
3/4–1 cup water (add more water if needed)
Soak the cashews in water overnight, drain, and rinse. Combine the cashews with remaining ingredients in a Vitamix or food processor, and mix until a whipped, smooth consistency is achieved.
Summer Melon-Avocado Smoothie
Lippert’s trip to Marrakech inspired this smoothie recipe as she combed through cafés in the souks and spent time ingredient hunting at Yves Saint Laurent’s infamous gardens. The avocado-almond-date combo will also keep you cool in the hot (Moroccan) sun.
Yields 1 16-ounce smoothie or 2 8-ounce smoothies
8 oz. almond milk (Nourish uses homemade almond milk, but a quality store-bought brand like Califa works just fine too)
1 cup honeydew, diced
2 dates, pitted and chopped
1 tsp. fresh ginger root, minced
3 leaves fresh mint, torn
1 cup ice
Sprinkle of matcha green tea powder, as a garnish (if desired)
Sprinkle of bee pollen, as a garnish (if desired)
Mix all ingredients in a blender until smooth. Garnish with matcha green tea powder and bee pollen if desired.
Forbidden Black Rice Cereal With Summer Fruit
Skip boring store-bought cereals in favor of this homemade combination of exotic flavors like coconut, vanilla, and anise. The rice-based concoction ensures you’ll stay satiated without feeling weighed down throughout the day.
Yields 3–4 servings
1 cup forbidden black rice, rinsed
1 15-oz. can coconut milk
1/2 cup water
1/8 tsp. salt
1/2 tsp. vanilla extract
2 tbsp. brown sugar, coconut sugar, or panela (we use panela, an unrefined cane sugar from Colombia)
1 star anise pod
A mix of your favorite summer fruits
Toasted coconut flakes
Fresh mint or Thai basil
Extra almond milk or coconut milk for serving
Grated tonka bean
Nourish Note: For extra flavor, add grated tonka bean, which are little pods from South America that impart aromatic notes of vanilla and coconut.
Rinse the rice, cover with water, and allow it to soak overnight, 4 hours minimum. Drain the soaked rice, and add coconut milk, water, salt, vanilla, sugar, and star anise in a stove pot. Stir, bring to a boil, and reduce heat. Cover and simmer, stirring every 5 minutes until liquid is absorbed, about 30 minutes. Add your choice of garnish, and serve with almond or coconut milk if desired.
Turmeric Persian Tea Egg and Breakfast Salad With Coffee Vinaigrette
The powerful flavor from the turmeric (which is also a natural anti-inflammatory) paired with a protein-packed egg makes for an award-winning combination that’ll start your day in a delicious way.
1 1/2 quart water
1/4 cup white wine vinegar
1 onion peel
2 garlic cloves, peeled and smashed
1 tbsp. ground turmeric
2 tsp. dried rose petals
2 tsp. dried rose tea (Harney & Sons rose black tea recommended)
Salt and pepper, to taste
12 hard-boiled eggs, peeled
Bring all liquid ingredients and aromatics to a boil, stirring occasionally. Strain mixture, reserve the liquid, and allow to cool. Pour the liquid over peeled hard-boiled eggs. Store the eggs in the liquid and refrigerate for up to one week.
Breakfast Salad With Coffee Vinaigrette (Served Alongside Turmeric Eggs)
Yields 2 servings
3 cup market greens (butter lettuce, bibb lettuce, mesclun or whatever you’ve got)
1 small handful of pea shoots
1 tsp. chives, minced
1 tsp. hemp seeds
2 tsp. coffee vinaigrette (recipe below)
Mix all ingredients in a bowl and drizzle with the coffee vinaigrette to your liking.
5 oz. brewed espresso or dark coffee
3 tbsp. sugar
1 tsp. sherry vinegar
1 tbsp. water
Salt and pepper, to taste
3 tbsp. grape-seed oil
Combine espresso or coffee with sugar in a saucepan and reduce over medium-low heat for 10–12 minutes to create a glaze. Whisk the glaze and remaining ingredients together while slowly drizzling in grape-seed oil.