Shift your metabolism into high gear with well-balanced and delicious breakfast options that will help make anyone a morning person.
Start your day off right with these protein-rich, flavor-packed recipes that will help fuel your workouts or kick-start your recovery pronto. “Breakfast is the first interaction your internal body and metabolism have with the outside world,” notes Leith Hill, owner and founder of Ellary’s Greens, a New York-based restaurant and take-out chain that serves up high- quality, nutrient-dense ingredients in all of its dishes. “It’s the time of day that your body burns calories and processes food for the first time, and the most quickly—which means what you eat for breakfast has a lasting impact on the rest of your day.”
The recipes here, created exclusively for Hers readers by Hill and the staff at Ellary’s Greens, are well suited for days when you’re in a rush and need to grab and go, but there are also options for a more leisurely weekend brunch. Either way, they combine greens, grains, and proteins to help provide a balanced, slow burn that will set you up right whether you’re off to work, the gym, or just need the right mix of fuel to conquer your day.
Named for my hometown of New Orleans, this macro bowl-style breakfast is a winner on every level! The vitamin C in the chipotle peppers and the “heat” add a great boost to your metabolism for fat burning, as does the curly kale. Plus without empty carbs, this dish provides a slow burn for long-lasting sustenance.
2 cups curly kale, roughly chopped
1⁄4 cup uncooked quinoa
4 eggs, hard-boiled
1⁄2 avocado, sliced
2 vine-ripe tomatoes, diced
Sea salt to taste
Pepper to taste
2 tbsp olive oil
1 tsp fresh lemon juice
1 tsp chipotle paste
Steam kale lightly; let drain.
Bring 1 cup of water to a boil and add quinoa. Stir and immediately lower heat to simmer. Cook over low heat until all water is absorbed. Set aside. Meanwhile, cook eggs to your preference.
Combine ingredients for chipotle sauce, whisking vigorously in serving bowl.
Combine quinoa, kale, scrambled eggs, sliced avocado, and diced tomatoes in a bowl on top of the chipotle and toss well. Add salt and pepper to taste.
A great protein-packed, vegan option for a clean, alkaline jump on the day. Made from fruit, chia seeds, and coconut milk, this fresh, flavor-filled treasure is the right meal to launch your morning!
Chia Seed Pudding (Serves 2)
1 tbsp coconut sugar (or less, as desired for taste)
2 cup sun sweetened coconut milk, divided
1⁄4 cup chia seeds
1 vanilla bean pod
Mix coconut sugar and 1⁄2 cup of the coconut milk over a low flame to melt the sugar. Once melted, take off heat and combine the remaining coconut milk and chia seeds and set aside.
Split the vanilla pod in half and scrape out the beans, adding them to coconut milk mixture. Let combo sit for an hour or chill overnight for a ready breakfast in the morning.
Pineapple-Turmeric Kanten (Serves 2)
2 cups fresh pineapple juice, divided
1⁄2 tsp agar powder
1⁄2 tsp turmeric powder
1 tsp lime zest
1 pinch salt
2 tsp arrowroot
Combine 1 cup of pineapple juice with agar, turmeric, lime zest, and salt in a saucepan and heat on a low flame until it comes to a boil.
Reduce heat and add remaining pineapple juice and arrowroot; simmer for 10 minutes. The mixture will get gray and cloudy but once the arrowroot is completely dissolved, the color will return to a vibrant yellow.
Remove mixture from heat to cool. Chill for at least 1 hour or overnight.
Once chilled, layer the chia seed pudding and the pineapple-turmeric kanten in a parfait cup and enjoy. Top with granola, fresh mint, or fresh pineapple if desired. Store remaining kanten in the refrigerator.
This meal is perfect for breakfast, lunch, or dinner. Its hearty and protein-rich with lean chicken breast, egg whites, and feta or cheddar. Serve it warm on a whole-grain roll or bagel or over a bed of fresh greens.
1 chicken breast, pounded flat Pinch of sea salt Pinch of cayenne pepper
Juice of 1⁄4 lemon
3 egg whites (separated)
1 small vine-ripe tomato, sliced
2–3 slices of cheese (either feta or cheddar)
Whole-wheat English muffin
Sea salt to taste
Pepper to taste
Olive oil (for cooking eggs)
Rub chicken breast with sea salt, cayenne, and fresh lemon juice and set aside.
Place chicken breast on a hot grill or stove, turning after 2–3 minutes on each side; cook until fully done, turning frequently to avoid burning.
Separate the eggs and scramble the whites, adding sea salt and pepper to the eggs as desired. Once chicken is fully cooked, slice the warm chicken breast and layer the chicken, scrambled egg whites, tomato, and cheese slices to the toasted English muffin (or serve over a bed of fresh greens).