Everybody knows that breakfast is the most important meal of the day, but while leading such hectic lives, young professionals are particularly at risk for missing out on this critical repas. Whether skipping your breaky boost altogether or indulging in less than desirable fuel options, neglecting to get a well-balanced start can seriously hinder one’s workday performance and even general health, both of which are totally uncool for our wicked YPs. And just so we’re clear, three venti soy doubleshot lattes before noon does not a breakfast make.
In the interest of supporting our favourite workforce warriors, we have four great power breakfast options for professionals on-the-go. Ready in 10 minutes or less, these simple dishes will take you from dozy to dynamo in no time. Make the time, reap the rewards!
4 large kale leaves
1⁄2 cup cubed pineapple
2 kiwis, skin removed
2 tablespoons golden flax seed
2 tablespoons chia powder
1⁄2 cup vegan protein powder (e.g. Vega)
Honey or agave syrup as needed to add some more sweetness
Blend and sip!
Red Berry, Almond & Flax Seed Oatmeal
1⁄2 cup milk
3/4 cup water
2/3 cup steel-cut oats
2 teaspoons brown flax seeds
1⁄4 cup sliced strawberries
2 tablespoons dried cranberries
1 tablespoon goji berries
1 tablespoon brown sugar
Bring milk and water to a boil over medium heat. Add oats, maintain at a steady simmer for 5 to 6 minutes, stirring as often as you can to give you a smooth creamy porridge. Add flaxseeds, strawberries and dried goji and cranberries, which will soften as the oats continue to cook. When the mixture reaches your preferred consistency, remove from heat and cover for 3 minutes.
Transfer cooked porridge to a small bowl. Sprinkle with brown sugar and sliced almonds.
Exotic Yogurt Parfait
1⁄2 cup plain, unsweetened Greek yogurt
1⁄4 cup of your favourite gourmet granola (e.g. Nature’s Path Hemp Plus, our fave!)
1 teaspoon honey persimmon, cut into eighths
Fresh figs, quartered
Spoon yogurt into a small bowl. Top with honey, granola and fruit.
Cardamom-spiced Chia Pudding with Coconut & Cashews
1 cup vanilla-flavored unsweetened almond milk
1/4 cup chia seeds
2 teaspoons natural agave sweeter or organic honey
2 tablespoons natural cashews
2 tablespoon sweetened shaved coconut
1⁄2 teaspoon ground cardamom
In a medium bowl, gently whisk the almond milk, 1 teaspoon of agave or honey, and cardamom until just blended. Whisk in chia seeds; let stand 30 minutes. Cover and refrigerate overnight.
The next day, spoon the pudding into 2 small bowls or glasses; top with cashews and coconut. Serve.