I love breakfasts! It is my favourite meal of the day. A lot of people tend to skip breakfasts, but I believe that healthy meal at the beginning of your day not only helps to start your day productively, but it also prevents you from over-eating during the day. In Russia we have a proverb that shows how the amount of food we eat should be divided within a day. It says: "Eat breakfast yourself, share lunch with friend, and give dinner to your enemy".

I am trying to follow this wisdom, therefore I often have dessert for breakfast:)

Today I will share one of my favourite dessert breakfasts with you. It is very tasty and healthy at the same time. Kids who don't like classic oat meal version, will fall in love with this one (results are proven).

Ingredients

• 2 ripe bananas, sliced
• 1/2 cup blueberries, fresh or frozen
• 1/2 cup blackberries, fresh or frozen
• 1 cup rolled oats ( I prefer large flake oats)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup coconut milk
• 1 egg
• 3 Tablespoons butter, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla
• 1/4 cup walnuts or pecans, roughly chopped

Preparation

Preheat oven to 375 degrees. Grease a 1 1/2 quart casserole dish.

Lay the bananas in a single layer on the bottom of the dish. Sprinkle a half of the berries over the bananas.

In a bowl, combine the oats, cinnamon, baking powder, and salt. Sprinkle oat mixture over fruit.

Whisk together milk, egg, butter, maple syrup and vanilla. Pour over oats, coating evenly. Sprinkle remaining berries and nuts over the top.

Bake for 35-45 minutes or until golden and bubbly and set in the center.

Serve with plain yogurt, vanilla ice cream or milk.

PREP TIME: 20 MIN, ACTIVE
SERVING SIZE: 2 PEOPLE

INGREDIENTS

• 4 eggs
• 2 large ripe peaches
• 2 tablespoons fresh lemon juice
• 2 teaspoons honey or maple syrup
• 3 tablespoons olive oil
• A dash of Kosher salt
• 4 ounces blue cheese (such as Roquefort or Saint Agur), room temperature
• 2 cups (loosely packed) spinach or baby arugula
• 3 tablespoons broccoli sprouts
• Freshly ground black pepper

PREPARATION

Using a paring knife, score an X 
in the bottom of each peach. Cook in a large saucepan of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl 
of ice water; let cool. Peel; cut over a small 
bowl into cubes, collecting juices. Add lemon juice and honey/maple syrup and toss to combine.

Add 2 tablespoons of olive oil into juices. Toss arugula and broccoli sprouts with a half of the dressing.

For the eggs, fill a saucepan with a couple inches of water. Heat the water on high until it reaches a bare simmer and bubbles start appearing at the bottom of the pan, or bring the water to a boil and then lower the heat until the water is at a bare simmer (just a few bubbles coming up now and then).

Put poached eggs, peaches and blue cheese crumbles on top of the greens. Sprinkle with remaining dressing, season with pepper and salt.

PREP TIME: 25 ACTIVE; 30 BAKING
SERVING SIZE: 6 PEOPLE

My mother makes these cookies. They're delicious. As a young girl, I could hardly wait for them to cool! Fortunately they're also very easy to prepare.

INGREDIENTS

• 300 gr unsalted butter
• 250 gr sugar
• 3 eggs
• 350 gr all purpose flower
• 200 gr unsweetened shredded coconut

PREPARATION

1. Preheat the oven to 325 degrees F.
2. Combine butter (preliminarily softened at room temperature) and sugar in a large bolw. Whip it with a mixer at high speed, slowly adding eggs.
3. Add flower and shredded coconut. Keep mixing till sugar is melted and the dough is creamy and sticky.
4. Put baking sheet an a baking tray and grease it with a piece of butter.
5. Make medium-size balls and put them on the tray with 5 cm distance from one another.
6. Bake for 25-30 minutes, until slightly golden.

PREP TIME: 20 MIN, ACTIVE
SERVING SIZE: 3 PEOPLE

This is a perfect summer salad, when all the ingredients can be easily found ripe and fresh. The fusion of rich and sweet mangoes with fresh avocados and soft buffalo mozzarella is amazing on the palate. Seasoned with aged balsamic vinegar, olive oil, black pepper and sesame seeds it becomes a great refreshing summer treat for any occasion.

Ingredients

• 1 ripe mango
• mix of spinach, arugula and baby beet leaves
• 1 large ball of soft buffalo mozzarella (sliced)
• handful of fresh basil leaves
• 4 small cucumbers
• good quality extra virgin olive oil
• balsamic vinegar (thicker variety)
• 1 Tbsp sesame seeds
• black pepper

Preparation

To prepare the mango, use long, sharp knife. Cut it lengthwise close to the seed. Do the same cut on the other side. Make light cross-cuts on each of two halves. Be careful not to cut through mango skin. Hold mango half with both hands and thumb on top, push the skin outward, so that the pulp is lifted and looks like a "hedgehog". Cut mango cubes at base of the cross-cuts. Cut remaining fruit of the pit.

Rinse salad leaves with cold water and put on a paper towel for a few minutes to dry. Then arrange salad greens on the plates. Put round cucumber slices on top of the greens. Then layer a slice of mozzarella, basil leaf and a few mango cubes, another slice of mozzarella, basil leaf and a few more mango cubes. Sprinkle with sesame seeds and freshly ground black pepper. Drizzle with olive oil and balsamic vinegar.

Enjoy right away!

PREP TIME: 15 ACTIVE
SERVING SIZE: 1 LARGE PORTION

If you are trying to cut down your coffee intake but still struggling without the morning caffeine jolt, this smoothie might be just what you need. I find that it helps me to wake up and provides a lasting source of energy.

Ingredients

• 1 cup of frozen black currant berries
• 1/2 of a cup of fresh orange juice (about a half of an orange)
• 1 small or 1/2 large banana
• 1 Tbsp of raw cocoa nibs
• 1 Tbsp of mix flax and chia seeds (ground)
• 1 cup of plain yogurt (you can use coconut or almond milk for non-dairy option)

Directions

1. Mix yogurt, berries, banana slices, cocoa nibs, flax and chia seeds in a blender.
2. Cut a half of an orange and squeeze it over the rest of the ingredients. Make sure that orange pulp doesn't go to the mix.
3. Blend until smooth.

PREP TIME: 15 ACTIVE
SERVING SIZE: 1 PORTION

When I went to India for the first time, I fell in love with their cuisine. All the bright colours, wonderful aromas and unique spice mixes combine in such alluring ways. A true feast of the senses!

Lassi is a popular and traditional drink in India and Pakistan. It can be savory, spicy or sweet. Today This spiced mango lassi is both sweet & spicy.

Ingredients

• 1 ripe mango (peeled and chopped)
• 1 cup of low-fat plain yogurt
• 1/2 cup of milk
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of cloves
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon of turmeric
• 1 strings of mint
• 2 teaspoons of agave nectar (optional)

Directions

1. Combine mango slices, yogurt, milk and all the spices into a blender.
2. Separate mint leaves from the stems and add them to the rest of the ingredients, Process well until smooth and creamy.

Enjoy!

As it's getting warmer outside, I am craving lighter meals with a "fruity" summer twist.

I came up with this salad of mango, avocado, arugula and spinach mix, fresh cilantro, feta cheese and pistachios, garnished with an orange ginger dressing.

This salad contains all the things I love in one bowl! I usually don't use mango in a salad (mostly in desserts and smoothies), but this salad with its sweet and savory combination is a real winner. The dressing lends just the right finish.

The Grocery List

Salad Ingredients

• 1 mango (peeled and cut into squares)
• 1 avocado (peeled and cut into squares)
• 2 Tbsp of pistachios
• 1 cup of arugula leaves
• 1 cup of fresh baby spinach
• 1/2 cup of fresh cilantro leaves
• 1/2 cup of feta cheese (crumbled)

Orange Ginger Dressing Ingredients

• 3-4 Tbsp of fresh orange juice
• 1/8 or more of tsp of black pepper
• 1/8 of tsp of cardamom
• 1 inch slice of ginger (finally grated)
• 2 Tbsp of extra virgin olive oil

Mixing the Salad

1. In a salad bowl, combine spinach, arugula, mango, avocado and feta cubes, and set aside
2. Add pistachios and cilantro in a salad bowl.
3. In a small bowl, mix together olive oil, orange juice, ginger, black pepper and cardamom. Mix until all the ingredients are well combined. Taste the dressing for the flavor before serving.
4. Pour the dressing over salad and gently toss together.
5. Serve right away.

Looking for a healthy breakfast or snack? How about a smoothie rich with antioxidants, vitamins and minerals?

Few smoothie recipes utilize arugula as compared to kale and spinach. They should. Arugula is a great source of nutrients that lends a unique "peppery" flavour to a good smoothy mix—and this certain combination an absolute winner!

Ingredients

• 1 cup arugula tightly packed (about 30 gr)
• 1/2 of freshly squeezed orange juice
• 1 ripe pear, cored (I used Williams pear, because it is sweater)
• 2 tbs of pecan nuts
• 1/4 of the cup of plain yoghurt (it is better to choose thinner variety)
• 1 1/4- inch slice of fresh ginger
• 1 tsp of cinnamon
• 1 tbs of flax seeds

Preparation

Place all the ingredients in a blender and process until they are all mixed well (about 1 full minute). Enjoy!

My inspiration for this post comes from The New York Times