4 Non-Smoothie Detox Breakfast Ideas

Smoothies make great summer breakfasts, but for many us living in colder climates, an icy cold smoothie just doesn't cut it. That said, most of us are probably ready for a little detox action after the holidays.

Detoxing with simpler, cleaner food doesn't just give our overtaxed digestive systems a rest, it provides clean energy to fuel any get-healthier regime we're undertaking in the new year, and bolsters the immune system for cold/flu season.

1. Peppermint Protein Hot Chocolate

I N G R E D I E N T S

1 cup unsweetened almond milk
1/2 cup heavy coconut cream (in a can)
1-2 tablespoons liquid chlorophyll
2 tablespoons raw cacao powder
pinch of Himalayan salt
2 teaspoons spirulina powder
2 heaping tablespoons almond butter
peppermint stevia to taste (or coconut nectar + peppermint extract)
optional: chocolate flavored protein powder of your choice

D I R E C T I O N S

1. Warm the milk gently on the stovetop. Stop before it comes to a boil, and remove from heat.

2. Add to blender with the rest of the ingredients and blend until smooth. Serve warm.

Recipe adapted from goop.com, here.

2. Clean Granola (Gluten-Free)

I N G R E D I E N T S

2 cups gluten-free oats
½ cup quinoa flakes
½ cup puffed millet
½ cup raw chopped cashews
½ cup raw chopped pecans
¼ cup shredded unsweetened coconut
2 tablespoons pumpkin seeds
2 tablespoons flax seeds
½ teaspoon maldon (or other coarse sea salt)
1 teaspoon cinnamon
¾ cup coconut palm sugar
1 tablespoon water
¾ cup coconut oil
½ teaspoon vanilla (or vanilla powder to taste)

D I R E C T I O N S

1. Preheat the oven to 250°F.

2. Combine first 10 ingredients in a large bowl.

3. In a small saucepan, combine the coconut sugar with 1 tablespoon water and cook over very low heat until sugar is dissolved, stirring occasionally. Be careful here—the sugar can burn easily.

4. Turn off the heat, add coconut oil, and stir with a spatula until the oil has melted.

5. Add the sugar and oil mixture to the bowl along with the vanilla extract. Mix to combine well, and spread on a large rimmed baking sheet. Try to make an even layer with no gaps to ensure good clusters.

6. Bake for 45 minutes, then use a large spatula to turn and mix, without breaking up any large clusters, and bake for another 20 minutes.

7. Allow to cool before digging in.

Recipe from goop.com, here.

3. Steamed Asparagus & Poached Eggs

I N G R E D I E N T S

1 pound asparagus, trimmed and peeled
4 large eggs
Extra-virgin olive oil, for drizzling
Himalayan salt and freshly ground pepper

D I R E C T I O N S

1. Tie asparagus into a bundle using kitchen twine. Place in the basket of an asparagus pot filled with 1 inch water. Cover, and bring water to a boil. Steam asparagus until tender, 2 to 6 minutes.

2. Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.

3. Divide asparagus among 4 plates, and top each with an egg. Drizzle with oil and season with salt and pepper.

Recipe from Martha Stewart, here.

4. Cardamom Quinoa Porridge

I N G R E D I E N T S

1/2 cup rinsed quinoa
1 3/4 cup unsweetened almond milk, divided
1/2 cup water
1/2 tsp vanilla extract (or vanilla powder to taste)
1/4 tsp Himalayan salt
1/4 tsp ground cardamom
1 sliced pear or apple, divided
4 Tbsp toasted sliced almonds, divided
2 Tbsp chopped walnuts

Serves 2

D I R E C T I O N S

1. In a saucepan, bring quinoa, 3/4 cup almond milk, water, vanilla, salt, and cardamom to a boil. Reduce heat and simmer, covered, until liquid is absorbed, 15 minutes.

2. Remove from heat and let rest five minutes, then fluff with a fork.

3. For each serving, top 1/2 cup quinoa with 1/2 cup almond milk, 1/2 sliced pear, and 2 Tbsp almonds.

Recipe adapted from Martha Stewart, here.