Table to Soul: Healthy Breakfast Trends

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Tiffany Kent, author of the blog, “Table to Soul," knows how to make healthy food taste delicious. She stopped by to share recipes for her favorite new breakfast trends.

DIY Antioxidant-Rich Acai Bowl:

By: Tiffany Kent @tiff.kent +

Acai bowls are all the rage, and for good reason: they’re packed full of antioxidants and combine healthy fruits, nuts, and seeds. This recipe is vegan and gluten-free.

What You’ll Need:

  • 1 pouch frozen acai berry puree
  • 1 ripe (preferably frozen) banana
  • ½ cup almond or coconut milk

Optional Mix-ins:

  • Hemp hearts (protein and fatty acids)
  • Cooked quinoa (protein and fiber)
  • Flaxseed (fiber and protein)
  • Nut butter
  • Unflavored protein powder


  • Mango
  • Star fruit
  • Blueberries
  • Strawberries
  • Coconut flakes
  • Chopped nuts or seeds
  • Granola

The Method:

Thaw the acai berry purée. In a blender, combine puree, banana, and milk—along with any other preferred ix-ins for added fiber and protein.

Pour acai blended batter into a bowl, and top with desired toppings and voila! You have a bowl that’s tastier than a smoothie and packed full of nutrients.

Next Level Avocado Toast

By: Tiffany Kent @tiff.kent +

Step up your toast game with this Next-Level Avocado toast!

What You’ll Need:

  • 2 Pieces of thick bread of your choosing
  • 1 ripe avocado
  • Fine salt and freshly ground pepper
  • 1 clove garlic, peeled and minced
  • 1 Tbsp. extra virgin olive oil
  • crushed red pepper flakes
  • Optional: micro greens, poached or over-easy egg, hemp hearts

The Method:

First, lightly toast your bread. Without a toasted you can toast bread by preheating oven to 350-degrees F and placing bread on unprepared pan and in the oven on the middle rack for 8-10 minutes.

While bread is toasting, remove pit from avocado and mash * in a bowl with a fork. Season the mashed avocado with salt and pepper.

In a separate small bowl, combine oil and minced garlic and mix a fork. When toast is finished, brush garlic-oil over toast. Top each piece of toast with a spoonful of avocado. Sprinkle with red pepper flakes.

Optional: top with fresh micro greens, hemp hearts, and/or a poached or over-easy egg and enjoy!

Savory Quinoa Potato Breakfast Bowl

By: Tiffany Kent @tiff.kent +

What You’ll Need:

  • 1 cup cooked quinoa
  • ½ cup black beans
  • 1 tbsp. grass-fed butter or extra virgin olive oil
  • 1 cup chopped kale or your preferred green
  • 1 cup grape or cherry tomatoes, halved
  • 2 tbsp. fresh cilantro
  • ½ avocado, chopped
  • 2 cups marble potatoes, chopped into ¼-inch chunks.
  • ½ tsp. smoky paprika
  • ½ tsp. sea salt
  • ½ tsp. garlic powder
  • pepper to taste
  • 1-2 fresh rosemary sprigs, chopped
  • Optional: 2 eggs, hot sauce

The Method:

Cook quinoa as per instructions and set aside to cool.

In a skillet, melt butter over medium heat. Add chopped potatoes so there is an even layer on the skillet. Sprinkle with garlic, salt, pepper, rosemary, and paprika. Cook without stirring for five minutes, or until potatoes have begun to brown on the bottom. After five minutes, turn the potatoes and continue to cook for another five minutes—or until tender. Turn off the heat and set aside.

Wash, rinse, and chop kale and divide between two bowls. Add rinsed black beans, chopped cherry tomatoes, chopped avocado, quinoa, and potatoes to each bowl. Top with an optional over-medium egg and/or your favorite hot sauce, if desired. Garnish with fresh cilantro, salt, and pepper. Enjoy!