Breakfast Should Never Be Boring - The Bend Magazine

Breakfast Should Never Be Boring

The perfect breakfast is delicious, healthy, and fits into your schedule.

By: Justin & Kayla Butts  Photos by: Rachel Benavides

Breakfast is the most important meal of the day, yet also the meal we are most likely to skip.

On busy mornings, rushing out the door, breakfast is often the last thing we think of, but the first thing we need to start our day. A good breakfast supercharges your metabolism and gets your mind right for a busy, productive day. With these convenient and delicious breakfast bowls, you will never need to skip breakfast again! 

Breakfast bowls are easy, customizable, and portable. You can make a bowl in just minutes, or even prepare your bowl the night before for an instant breakfast in the morning. These bowls are so good, you may even want one for lunch or an afternoon snack! Use simple, fresh, healthy ingredients for your bowls. You can even incorporate leftovers from the fridge into these versatile recipes, including overripe fruit and veggies. Let your tastes guide your preparation to keep your bowls interesting and well-suited to your morning mood—sometimes sweet and sometimes spicy.

This smoothie bowl recipe is more formula than recipe. Customize this dish by substituting your favorite fruits and vegetables for those listed. Use seasonal ingredients, like fresh berries or peaches in the summer, and apples and pears in the fall. Winter smoothies are a celebration off all things citrus. Add natural sources of protein, such as milk, plant-based milks, or plain yogurt. Top your bowl with seeds, nuts, and unsweetened coconut to balance the sugars in the fruit. Ancient grains will take your breakfast bowl to a whole new level. Add dried fruit, nuts, and honey to sweeten the bowl. Quinoa, millet, amaranth, farro, Kamut, teff, and other ancient grains offer flavor and texture that processed grains can’t match. Their flavor is nutty, rich, and complex. These hearty carbs also tend to have higher levels of fiber, protein, and minerals. But the true test is in the taste—you will never look at your oatmeal the same way again!
This savory bowl might just be the most exciting part of your morning! This recipe calls for leftover couscous, sautéed beet greens, sliced watermelon radishes, and a soft-boiled egg. If you like the idea of breakfast tacos, you will love the spicy goodness of this savory bowl, and it is much better for your waistline. You might hesitate when you see greens, sriracha, and radishes for breakfast, but this bowl may become your new standard for the perfect breakfast! Breakfast bowls have been trending as a convenient and healthy way to enjoy the first meal of the day, although these bowls are great any time of the day. With so many great options and endless combinations, you will have a great start every morning!

Serves 1
Prep time: about 5 minutes

2 cups frozen fruit (banana, berries, peaches, pears, oranges, mango)
1 cup liquid (milk, plant-based milk substitute, plain Greek yogurt, coconut water, water, or ice) 1 tbsp healthy fat (nut butter, coconut oil, avocado, nuts, flaxseed oil, flax seeds, chia seeds, hemp seeds, pumpkin seeds)
Optional: 1 cup vegetables (sweet potatoes, greens, beets, squash, jicama, or celery)
Toppings: 1 tbsp of your choice (fresh fruit, dried fruit, granola, seeds, nuts, coconut, raw cocoa nibs, bee pollen)
Place all ingredients (except for toppings) in a blender. Blend until
smooth, scraping down sides as necessary. Top with fresh or dried fruit,
seeds, or other options listed.


Serves 2
Prep time: 5 minutes
Cook time: about 15-20 minutes
1 ½ cups dry ancient grain cereal (we used a combination of wheat, millet, barley, oats, and buckwheat)
3 cups water
Pinch of salt
Toppings: local honey, dried fruit, nuts, and seeds
In a medium-sized pot, combine all ingredients except toppings, over medium-high heat. Stirring occasionally, heat to a boil, then reduce heat to a simmer and cover. Cook for another 15-20 minutes, until grains are tender and creamy. Top hot cereal with honey or brown sugar, milk, dried fruit, nuts, seeds, or any desirable combination.

Serves 2
Prep time: 5 minutes
Cook time: 30 minutes

1 ½ cups chicken, beef, or vegetable broth (preferably homemade)
3/4 cup quinoa, amaranth, bulgur, farro, millet, tef, or wheat berries
½ tsp salt
2 eggs, soft-boiled, or 3 ounces leftover grilled or roasted chicken, beef, pork or lamb
1 tbsp olive oil
1 cup greens, rinsed (spinach, kale, arugula, bok choy, swiss chard, turnip greens, beet greens)
1 fresh vegetable, thinly sliced (radish, carrot, beets, avocado, turnips,
tomatoes, cucumber, bell pepper, sweet peas, green beans)
Optional: 1 tsp hot sauce (red chili sauce, salsa, cayenne pepper sauce)
Rinse grains in a colander, removing any that look suspect. In a small pot, heat grains, broth, and salt over medium-high heat until boiling. Reduce heat to low and stir grains occasionally. Cook for another 20 minutes, or until liquid has been absorbed. If grain is too al dente, add more broth and continue to simmer on low until desired doneness has been achieved. Drizzle olive oil in a saute pan and place over medium-low heat. Once oil is heated through, add greens and cook until wilted but still vibrant green. In your serving bowl, fluff grains and top with halved eggs or slices of meat, sautéed greens, and thinly sliced vegetable. Drizzle hot sauce on top and finish with a nice sprinkling of sea salt. 


A very special thanks to Moonstone’d Pottery for the beautiful pieces in the photos. Visit @moonstonedpottery on Instagram to see more of her work.