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Bowled Over For Mother’s Day

Bowled Over for Mother’s Day

Breakfast in Bed is Looking Beautiful

Egg and Greens Bowl

Egg and Greens Bowl

2 to 3 teaspoons avocado oil or olive oil
2 to 3 eggs
1/4 cup chopped red onion
2 to 3 cups baby greens (spinach, kale, or your favorite green)
1/2 cup roasted cauliflower or roasted sweet potatoes
1/3 avocado, sliced
Microgreens
Fresh dill
Sea salt and pepper

Spread 3 to 4 cups chopped veggies on a large baking sheet or stone, and toss with 1 to 2 teaspoons oil; salt and pepper to taste. Roast for 20 minutes at 425 degrees or until the veggies have browned and become tender. Be sure to toss the veggies at least once while roasting. Heat 2 teaspoons oil in a large skillet over medium heat. Once hot, add onions and sauté for about 5 minutes. Add greens and roasted cauliflower or sweet potatoes, and toss to combine. Sprinkle with sea salt. Cook, stirring often, 2 minutes or until greens just begin to wilt. Transfer veggies to a salad bowl and then crack two eggs into the same pan, adding a little more oil if needed. Cook eggs to desired consistency (I like mine sunny side up), sprinkle with salt and pepper, and place on top of sautéed greens. Top bowl with microgreens, fresh dill, and sliced avocado. Serve with more salt and pepper and hot sauce if desired. Serves 1.

Hard-boiled Egg and Avocado Bowl

Hard-boiled Egg and Avocado Bowl

2 hard-boiled eggs, chopped
1/2 large avocado, chopped
1 heaping tablespoon red onion, finely chopped
1 heaping tablespoon red bell pepper, finely chopped
Sea salt and ground pepper, to taste

Combine eggs, avocado, onion, and bell pepper in a bowl. Sprinkle on sea salt and ground pepper. Serves 1.

Cinnamon Quinoa Breakfast Bowl

Cinnamon Quinoa Breakfast Bowl

1 cup uncooked quinoa
1 cup water
1 cup non-dairy milk (I use unsweetened vanilla cashew milk)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon sea salt
2 tablespoons cacao nibs
2 tablespoons maple syrup (or to taste)
2 cups chopped fresh fruit (bananas, pineapple, cantaloupe, blueberries, watermelon, honeydew, or mango)

Rinse and drain quinoa. Place water, almond milk, and quinoa into a sauce pan and bring to a boil. Reduce to a simmer; add cinnamon, vanilla, and sea salt. Cover and cook for about 15 minutes, or until all liquid is absorbed. Watch the pot carefully – it may boil over. Remove from heat and let pot sit, covered, for 2 to 3 minutes. Remove lid and fluff quinoa before portioning into two bowls. Top with cacao nibs, fresh fruit, and a drizzle of maple syrup. You can add additional milk if you want more moisture. Serves 2.

Peanut Butter Yogurt Fluff Bowl

Peanut Butter Yogurt Fluff Bowl

1 cup plain 2% or full-fat Greek yogurt
1 to 2 tablespoons peanut butter, almond butter, cashew butter, or your favorite nut butter
10 drops liquid vanilla Stevia
Banana slices, blueberries, and extra nut butter for drizzling
1/8 cup granola (I use a grain-free granola)

Combine yogurt, nut butter, and sweetener in a small mixing bowl and whisk together using a spoon or whisk until the yogurt gets a bit fluffy. (I’ve only done it with a spoon, but I’m sure it will work with an immersion blender or mixer.) Portion yogurt into a bowl and top with granola, fruit, and an extra drizzle of nut butter. Serves 1.

Photos: Brittany Mullins

Brittany Mullins
Brittany Mullins is a Richmond native, health coach, and founder of Eating Bird Food, where she shares recipes, workouts, wellness articles, travel adventures, and more. Get inspired to live a healthy, balanced life by connecting with Brittany on Instagram, Facebook, and Pinterest, and on her blog at EatingBirdFood.com.

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