Breakfast is not only the most important meal of the day but also my favorite. Instead of reaching for a doughnut or box of sugary cereal, I sweeten my breakfast with fresh fruits from my garden. On occasion, I also incorporate nutrient-rich veggies and herbs to keep my meals balanced and full of flavor. In honor of Better Breakfast Month in September, start your days off right by bringing fresh fruits, vegetables, and herbs from your garden to your breakfast table.
Berry and Yogurt Smoothies
Smoothies are my go-to breakfast on busy mornings. These refreshing beverages are both delicious and filling, often leaving me full until my next meal. While there’s no shortage of healthy smoothie recipes out there, I prefer to keep things simple with a few basic ingredients. In a blender, I combine ½ cup plain Greek yogurt with ½ cup blueberries, ½ cup blackberries, and a whole banana. I then add one cup of milk and pulse until well blended.
Potatoes are hearty tuber crops that add significant amounts of fiber to your breakfast. As part of your meal, harvest some potatoes and enjoy a helping of tasty home fries. To make this dish, peel and cut your potatoes into one-inch cubes. Melt three tablespoons of butter in a large sauté pan and add your potatoes. Season the potatoes with salt, pepper, and chopped onion. Cook over medium-low heat for 15 to 20 minutes, turning every few minutes to evenly brown each side. Top your potatoes with fresh herbs like oregano, thyme, and rosemary.
Garlic Tomato Toast
Have leftover tomatoes from your garden? Start your morning with a couple of slices of garlic tomato toast. Toast some slices of your favorite bread, then rub them with a clove of peeled garlic. Add a tablespoon of extra-virgin olive oil to a large skillet and place over medium-high heat. Slice your tomatoes and place them in the oil until charred, 3 to 4 minutes. Transfer the tomatoes to your toast and gently mash. Season with salt and pepper, and add a fried egg on top for extra protein.
Yogurt and Fruit Parfaits
Parfaits are healthy treats that require no cooking and take just minutes to prepare. In a tall glass, layer ½ cup vanilla nonfat yogurt and sliced fresh strawberries, blackberries, raspberries, or blueberries from your garden. Next, add a layer of granola, followed by more yogurt. Alternate layers until you reach the top of the glass. Finally, grab a spoon and enjoy.
Veggie Breakfast Tacos
If you prefer savory over sweet, a veggie breakfast taco will leave your taste buds wanting more. Use any of your favorite vegetables from your garden to fill your taco, such as onions, zucchini, squash, or peppers. Slice your veggies into strips and cook in a skillet containing two teaspoons of oil until softened but not mushy. Season your veggies to taste with salt, pepper, and a squirt of fresh lime juice. To prepare your tacos, warm corn tortillas in a pan, then fill with your cooked veggies and scrambled eggs. If desired, garnish with a sprinkle of feta and cilantro.