Sweet vs Savory Breakfast: Two Recipes By Carrie Walder

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Are you a sweet or a savory breakfast person?

These days, the Breakfast Criminals team has been leaning more towards savory, but of course, we still love a fruity breakfast bowl loaded with toppings or a stack of gluten free pancakes. These guest recipes by registered dietitian Carrie Walder @walderwellness give you both a sweet and a savory option for breakfast.

This bright oat-yogurt bowl is packed with antioxidants. The chocolate tahini takes this breakfast bowl over the top (you’re thinking why haven’t I tried this before right?!).

For you savory breakfast lovers, take inspiration from this savory breakfast plate recipe. It’s easy to put together and all the components work together to create a satisfying, nourishing breakfast.

Raspberry Oat Yogurt Bowl with Chocolate Tahini 

INGREDIENTS:

• 1/3 cup rolled oats
• Handful of frozen raspberries
• 1 Siggis plain skyr (or other plain dairy or non-dairy yogurt. We love Anita’s Yogurt, Coyo and Kite Hill for dairy-free alternatives)
• Cinnamon
• Toppings: blueberries, pepitas, coconut flakes, Soom Foods chocolate tahini (it’s heaven!) 

DIRECTIONS:

1. Mix oats into yogurt.
2. Mash frozen raspberries into the mixture and mix until blended.
3. Mix in cinnamon.
4. Add toppings and enjoy!

Savory Breakfast Plate 

INGREDIENTS:

• 2 eggs
• Big handful of arugula or spinach
• A few cherry tomatoes
• Caraway Sauerkraut
• Spelt and pumpkin seed crisp bread from Sigdal Bakeri
• ¼ avocado

DIRECTIONS:

1. Heat some ghee and cook 2 sunny side up eggs.
2. Add the greens and tomatoes. Sauté.
3. Slice the avocado and place on top of crispbread.
4. Put all the components together on a plate. Top with salt, pepper, and chili flakes.

PRINTABLE RECIPE: