AlloBaber
3 years ago5,000+ Views

Gorgeous (Healthy) Breakfast Bowls You Need to See To Believe

Who wouldn't want to wake up to a bowl full of this?

I don't know anyone who'd refuse one of these delightful, healthy breakfast bowls, many of them packed with superfoods and all kinds of essential, day-brightening nutrients.

Inner Goddess Raspberry Breakfast Bowl

Good Morning Citrus Breakfast Bowl

Avocado Smoothie Bowl with Coconut & Cashew

Blueberry Cacao Smoothie Bowl

From Hummusapien (heh, that name's kinda clever)

Coconut Banana Oats Bowl with Black Sesame & Mango

From Half Baked Harvest

PB&J Overnight Oats

Mixed Berry Chia Breakfast Bowl

Trailblazer Green Smoothie Bowl

Chocolate Mint Green Smoothie Bowl

Antioxidant-Packed Blackberry Coconut Smoothie Bowl

Pea, Ham & Poached Egg Quinoa Breakfast Bowl

Butternut Molasses Smoothie Bowl

Strawberry Nectarine Acai Bowl

Carrot Cake Smoothie Bowl

4 comments
Suggested
Recent
@allobaber With all these healthy but tasty breakfast cards, I am totally heading to your place for breakfast!
all of them look absolutely delicious and so healthy! :)
Omg you're making me so hungry Q.Q amazing card !!
The one with the egg looks incredible. I want to get more into meal prepping like this!
Cards you may also be interested in
Caramel Stuffed Chocolate Chip Cookies
These look simply incredible. Two of my favorite things, chocolate chip cookies and caramel, combined into one heavenly cookie creation. I was looking for more caramel recipes (because that's what I do in my spare time, duh) when I found this recipe from Table for Two. I mean, can you even imagine anything more perfect?!? Look at that gooey, warm caramel. Those molten chocolate chunks. That perfectly chewy cookie. Imagine how good these are fresh out of the oven. Caramel Stuffed Chocolate Chip Cookies Prep Time: 10 min. Cook Time: 13 min. Difficulty: Easy Recipe adapted from Table for Two Ingredients 3 sticks (1½ cup) unsalted butter, softened 1½ cup dark brown sugar, packed ½ cup granulated sugar 2 eggs 4 tsp. vanilla extract 2 cups all-purpose flour 2 cups bread flour (you may use all-purpose flour instead if you don't have it on hand) 4 tsp. cornstarch 2 tsp. baking soda 1 tsp. salt 1½ cups chocolate chunks ½ cup dark chocolate, finely chopped 18 caramel candies, cut in half to give you 36 Directions 1. Preheat oven to 350°F. Line baking sheets with parchment paper. In a large bowl, whisk together the flours, cornstarch, baking soda, and salt. In another mixing bowl, cream together butter and sugar until fluffy (about 2 mins). Add eggs and vanilla. Beat 2 more mins. 2. Gradually add flour mixture, beating until fully incorporated. Fold in chocolate chips with a spatula. To form the cookies, take a spoonful of dough, and use your thumb to make a small hole and press the caramel into the center. Re-roll the ball to cover the caramel candy. 3. Bake for 11-13 minutes. They may look quite soft at this point, but remember they will continue to cook after you remove them from the oven. Allow them to cool completely on baking sheet, or else they'll break and caramel will ooze everywhere. Enjoy, my fellow cookie monsters!! This one's for @JPBenedetto – maybe you could find a way to work in some oatmeal here, for a little extra chew? :D <3 @Luci546 @MooshieBay @InPlainSight You guys might like this one as well :)
Chocolate Chip Cookie Dough Ice Cream Sandwiches
There is only one response to this picture: Why didn't I think of this?? There's no reason for cookie dough ice cream to exist when you can just sandwich a slab of ice cream between two beautiful hunks of cookie dough. Seriously, these look beautiful. Make your own before the summer is out! Chocolate Chip Cookie Dough Ice Cream Sandwiches Prep Time: 40 min. Chill Time: 3 hours. Difficulty: Easy to Intermediate Recipe by In Katrina's Kitchen Ingredients 1/2 cup butter 1/2 cup brown sugar, packed 1/4 cup granulated sugar 3 Tbsp. milk 2 tsp. vanilla extract 1/4 tsp. salt 1 1/2 cup all-purpose flour 1 cup mini chocolate chips 2 cups ice cream, softened 1. Microwave butter and sugars in large microwavable bowl on HIGH 1 1/2 to 2 minutes, stirring after 1 minute. Stir until mixture is melted and smooth. Stir in milk, vanilla and salt. Add flour; stir until well blended. Stir in chocolate chips. Refrigerate 15 minutes. 2. Line 8-inch square pan with parchment paper, with ends of paper extending over sides of pan. Press 1/2 of the dough into pan until smooth and even. Place a second layer parchment paper on top on the dough and repeat with remaining dough. Freeze for 30 minutes up to 1 hour. 3. Remove from freezer. Carefully remove the top layer of cookie dough by lifting the top layer of parchment paper. Gently spread the softened ice cream over the bottom layer of cookie dough still in the pan. 4. Peel the parchment paper from the second layer of cookie dough and place it smooth side up on top of the ice cream. Cover with foil or plastic wrap. Freeze 2 hours or until firm. Cut into 16 bars. Wrap each in plastic wrap. Store in freezer. If you make these, I would LOVE to hear about how they turned out. Check out these other awesome dessert recipes! Homemade Cookie Dough Oreos by @cupcakelady Almond Butter Cookies by @peppermintt Chocolate Chip Coconut Bars by @KatieChick
The Christmas Latte to Rule Them All
I've talked about this cafe before, and I'll talk about it again. All That Sweets is hands down my favorite dessert cafe on Earth. Watch my video review here or read below^^ Today I went alone so I passed on a slice of the strawberry shortcake but look how adorable is it! Their cakes are always light and creamy, though the flavors change daily! I've seen chocolate, vanilla, and even kiwi cakes. Instead I opted for one of their amazing macarons. Because I came late in the day, my only option was the chocolate raspberry "merry xmas" heart macaron, but I probably would have chosen that anyway. These flavors also vary with the season but every single one I've ever tried has been absolutely delicious. But of course, the star of the show is my Christmas Tree Latte <3 Their lattes are amazingly intricate, and they have a dozen of them on the menu at all times. The homemade (delicious) whipped cream is covered in melted chocolate, sprinkles, and meringue cookies. I seriously thought I hated meringue until I tried these babies. Now I can't get enough! They sell these for the month of December, and then usually move on to make snowflake or other winter themed lattes. All year 'round they offer rose, raincloud, and even coral styled lattes! This year they also introduced a gingerbread man latte that I was tempted to get, but I had to stick to my traditional tree :) You can also find me here: Tumblr Instagram Twitter Facebook SnapChat: cari.cakez
11 Pancakes You MUST Try Before You Die
OH GOD YES. Looking at these pictures... makes me feel things. In the part of my brain that I'm pretty sure is usually reserved for hot guys with abs. Yeah, I'm pretty sure my attraction to these pancakes is inappropriate. But just look at them, people. Have you ever seen anything more beautiful? A life without these pancakes... might not be worth living. (JOKE ALERT. LIFE WITHOUT PANCAKES IS JUST FINE PLEASE DON'T TAKE THIS THE WRONG WAY AAHHHHHH) Peanut Butter Cup Pancakes First up is this mind-blowing creation from Spicy Southern Kitchen. Created especially for her daughter's birthday, these peanut butter-infused pancakes have mini peanut butter cups in the batter, and are topped with chocolate sauce and peanut butter whipped cream. There's no way you could feel sad while eating these (unless you have a severe peanut allergy). Scroll to see additional images! Double Stuffed Oreo Pancakes While we're visiting the Spicy Southern Kitchen, it would be remiss not to include the pancakes she created for her daughter's previous birthday. That's right: Double Stuffed Oreo pancakes!! Rich, chocolatey pancakes stuffed with thick Oreo whipped cream. I have just one word for these: uunnnnngggggghhhhh. Cake Batter Pancakes Maybe chocolate isn't your thing. You know, because you're an evil dictator or a mass murderer. That's fine. Try these sweet, mouthwatering Cake Batter pancakes by The Girl Who Ate Everything. Cake batter-flavored pancakes topped with a vanilla glaze and colorful rainbow sprinkles are exactly what you need to bring some joy to your sad, chocolate-less life. S'mores Pancakes Vivian & Me has made all your dreams come true with these amazing s'mores pancakes, packed with chocolate chips and slathered with marshmallow fluff. They look, in a word, amazeballs. I'm also quite partial to the version by We Are Not Martha (see last picture), which are absolutely slathered in chocolate. Included here as an honorable mention. When I make these, I'll probably end up making some kind of hybrid of the two recipes. Pumpkin Cinnamon Roll Pancakes This is not fair. It is not fair that these pancakes exist, and I'm on a diet. The swirly cinnamon goodness and warm glaze is almost too much to handle. Pixelated Crumb, who brought these beauties into the world, calls them "hands down the most extraordinary pancakes I have ever had." I don't doubt her. Strawberry Lemon Poppyseed Pancakes It's fruit! It's healthy!! Right?? These look like they jumped out of Martha Stewart's kitchen and onto your breakfast table. With homemade strawberry syrup, delicate lemon flavor, and fragrant poppy seeds, you can't go wrong with this beautiful creation by La Creme de la Crumb. Double Chocolate Pancakes If you really, really want dessert for breakfast, then you'd better go with these decadent Double Chocolate pancakes by Bakerella. The cakes, the sauce, even the GARNISH for Pete's sake is chocolate, chocolate, chocolate. YUM. You could also lighten them up by skipping the sauce and garnishing with fresh berries, but where's the fun in that? Lucky Charms Pancakes And now for something completely different. That's right; Lucky Charms pancakes. With marshmallows in the cakes as well as on top! Now THAT'S magically delicious. Perfect for St. Patrick's Day, or just I'm-An-Adult-I-Eat-What-I-Want Day. Get the recipe from Betty Crocker. Apple Pie Pancakes with Vanilla Maple Syrup It wasn't long until somebody brought the apple into this. After bananas, apples and cinnamon might be the next go-to flavor combination for pancakes. You're in luck; these pancakes apparently taste exactly like apple pie. And topped with vanilla maple syrup? Forget it. Fall pancake heaven. Thank you, Averie Cooks. Mint Chocolate Chip Pancakes ANOTHER green pancake? I thought those were once in a lifetime. But no – introducing Mint Chocolate Chip pancakes by the... interestingly named Caramel Potatoes (who names these blogs?)! With just the right touch of mint and yummy mini chocolate morsels, you're sure to love these despite their intimidating color. Breakfast Pigs In A Blanket On A Stick Oh god. Now for the motherlode. I can't stop thinking about these. And I WON'T stop thinking about these, I know, until I try making them myself. They're griddled breakfast sausages, dipped in pancake batter and deep fried. Then dunked in maple syrup and CONSUMED RAVENOUSLY. Mrs. Schwartz's Kitchen has really outdone itself on this one. Aaaaand that, my friends, concludes the list of pancakes you must try before you die. Although if you eat all of these on a regular basis, you might do just that. If you try any of the recipes, be sure to let me know how it turns out :) and snap a pic and make your own card, so we can all drool in jealousy!! XD
Meatless Monday Recipe: Quick & Easy Pad Thai Spring Rolls
Making pad thai at home is deceptively easy, but making spring rolls is ridiculously fun! Combine both, and you have the pad thai tofu spring rolls below - a quick and creative meal you'll definitely find yourself making more than once. You should be able to find spring roll paper, tamarind, and chili garlic sauce in the ethnic food aisle of your local supermarket and most Asian grocers. 10-Ingredient Pad Thai Spring Rolls (Adapted From Minimalist Baker) MAKES 8 ROLLS INGREDIENTS: For The Spring Rolls - 14 ounces extra firm tofu 8 ounces white or brown rice noodles 8 - 10 white or brown rice spring roll papers 2 cups thinly sliced carrots 1 large handful fresh cilantro For The Sauce - 3 tablespoons tamarind concentrate 3 tablespoons tamari or soy sauce + more for tofu 3 - 4 tablespoons coconut sugar, agave, or maple syrup 1/2 lime, juiced 1 - 2 teaspoons chili garlic sauce + more for tofu For Serving (Optional) - Peanut sauce (Check out my Vegan DIY: Thai Peanut Sauce recipe card.) Sriracha Directions: 1) Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Wrap tofu in a clean towel. Set something heavy on top - such as a cast iron pan - to press out liquid for 15 minutes. Then cut into 1/2-inch wide rectangular strips. 2) Arrange tofu on the baking sheet, giving each piece some space so it can firm up. Bake for 28 - 30 minutes to dry and firm the tofu. For softer tofu, bake for 20 minutes. For firmer, bake for 30 - 35 minutes. Set aside. In the meantime, prep carrots, cilantro, and cook rice noodles according to package instructions, then drain and set aside. 3) To make the sauce, add tamarind, tamari, coconut sugar, lime and chili garlic sauce to a small saucepan and bring to a simmer over medium heat. Once it begins bubbling, lower heat to low and cook for 3 - 4 minutes, stirring frequently.Taste and adjust seasonings as needed, adding more tamari or soy sauce for saltiness, chili garlic for heat, coconut sugar, agave, or maple syrup for sweetness, or lime for acidity. Remove from heat and set aside. 4) Heat a large skillet over medium heat. Once hot, add baked tofu and 1 teaspoon each chili garlic sauce and tamari or soy sauce, plus 1 tablespoon of the Pad Thai sauce. Sauté, stirring frequently, for 1 - 2 minutes. Remove from pan and set aside. 5) Add cooked noodles to the still-hot pan over medium heat and add remaining Pad Thai sauce. Use tongs to disperse sauce and toss noodles. Cook for 1 - 2 minutes, then remove from heat and set aside. 6) Assemble a station for preparing the spring rolls with a shallow bowl or plate (for dunking the rice paper), bring a kettle or pot of water to a boil (to cook the rice paper with), and a clean work surface (such as a large cutting board). Gather all ingredients and add hot water to the shallow bowl or pan. Let it cool for 1-2 minutes, then add 1 rice paper at a time and cook/soften for 45 seconds to 1 minute. Lift and let excess water drip off, then transfer to your clean work surface. 7) Top with pad thai noodles, tofu, carrots and cilantro, then roll over once, tuck in sides, and continue rolling all the way up. Place seam-side down on a serving plate or baking sheet and cover with a damp, room temperature towel to keep fresh. Continue until all spring rolls are prepared - about 8. 8) Serve as is with a bit more chili garlic sauce or sriracha! Another great addition is the aforementioned peanut sauce posted above. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days.
60
4
49