8 Meghan Markle-Approved Breakfast Recipes To Level Up Your Morning Routine

During 2017, açaí bowls heavily populated Instagram feeds — it was peak millennial content, and extremely aesthetically pleasing. It’s no surprise then that Meghan named açaí bowls as her favourite go-to breakfast dish and shared the followed recipe with blogger Athena Calderone:

Ingredients

• 1 frozen açaí packet
• 1/3 cup of almond milk
• 1/2 banana
• A handful of frozen berries

Method

1. Blend the açaí packet with the almond milk, banana, and frozen berries. (This should be thick so add almond milk sparingly as you go.)
2. Top with coconut flakes, fresh berries, sliced banana, a drizzle of manuka honey, sprinkle of bee pollen (if you want), and serve immediately.

Breakfast smoothies are about to get a little more interesting (and contain a lot less spinach) with this spiced coconut number. Meghan recommended this single serving coconut chai smoothie recipe from wellness coach Jennie Miremadi on The Tig in January 2017, say CNBC. They’ve managed to get their hands on the ingredients list. All you have to do is blend all of them together.

Ingredients

• 4 oz of coconut milk
• 8 oz of almond milk
• 1 scoop of vanilla protein powder
• 1/2 tsp of fresh ginger
• 1 tsp of lucuma (a Peruvian fruit) powder
• 1/4 tsp of allspice
• 1 tsp of cinnamon
• 1/4 tsp of cardamom
• 1/8 tsp of ground cloves
• 1/4 tsp of black pepper
• A pinch of sea salt and stevia (or another sweetener) to taste

I’ve seldom found a breakfast menu that doesn’t include avocados and eggs — the holy grail of breakfast foods. But, how about putting the eggs inside the avocado? I know, this recipe Meghan shared on The Tig could be revolutionise your breakfast game.

Ingredients:

1. ripe avocado
2. 4 fresh eggs
3. 1/8 tsp black pepper
4. 1/2 tsp chopped chives

Method:

1. Preheat the oven to 425 degrees.
2. Slice the avocados in half, and take out the pit. Scoop out the tablespoons of “flesh” from the centre of the avocado, just enough so the egg will fit snuggly in the centre.
3. Crack the egg into each avocado half. Try your best to crack the yolk in first and let the egg white spill in to fill the rest of the shell.
4. Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Make sure your egg whites have enough time to set.
5. Remove from the oven, then season with pepper, chives and garnish of your choice.

There’s so much I love about toast in the morning, a failsafe when my working days were more hectic than lady of leisure. Meghan inspired The Tig readers to dress up their toast once in awhile using these recipes she found in one of her favourite magazines, The Chalkboard.

1. “Sauteed spinach with raclette cheese. Condense the chip and dip idea into one item — pile the greens beneath broiled cheese like a dip on toast.”
2. “Toast is light but add a little grilled beef with chimi churri and you have the perfect outdoor grilling meal.”
3. “Summer shelling beans marinated with olive oil and red wine vinegar are one of my all time favourites, with a little oregano.”
4. “Keep a jar of preserved artichokes in the pantry, easy to find at specialty stores and delicious. With only a loaf of bread and this jar you can created a few interesting lunch options or an instant snack for drop-in guests.”

“Some days you have a bite of food that makes you go ‘woah,'” wrote Meghan after tasting the pumpkin seed and avocado toast at New York restaurant Little Collins. With such a glowing testimony from the Duchess, I’m inclined to try this “twist on a classic.”

Ingredients:

1. 1 avocado
2. Feta cheese
3. Multi-grain bread
4. Pepitas or pumpkin seeds
5. Red chilli flakes
6. Lemon
7. Salt

Method:

1. Take one avocado and gently hand blend it with feta cheese, a dash of red chilli flakes, a squeeze of lemon and salt to taste.
2. Scoop onto multi-grain bread and sprinkle on some pepitas (a kind of pumpkin seed) for crunch.

Speaking to magazine The Chalkboard in 2018, Meghan shared some of her secrets to “living well,” revealing that one of her favourite go-to breakfast options is a “Clean Cleanse vanilla shake with blueberries.”

Ingredients:

• 1 packet of your shake powder of choice (Meghan uses Clean Cleanse vanilla)
• ½ cup of frozen blueberries
• 1 teaspoon of cinnamon
• Some chia seeds
• ½ cup of almond milk
• ½ cup of coconut water

Plenty of online sources have suggested Meghan is fan of porridge in the morning (I mean, who isn’t?). “Steel cut oats are considered a power food because they’re packed with protein and fibre. Agave syrup is a honey-like sap thought to be healthier than sugar; its low glycemic index has less of an effect on blood glucose levels,” say Elite Daily. Plus, it’s simple to make. I’ll take that.

Ingredients:

• Steel Cut Oats
• 1 medium banana sliced
• Agave syrup

From its title, this recipe doesn’t scream breakfast. Yet its creator lifestyle influencer and former Tig contributor, Nicole Centuro, says the leftovers from this soup make a great spiced breakfast option. It’s not as simple a recipe as, say, cereal, but could make an interesting breakfast addition on a slow Sunday.

Ingredients:

• 1 1/2 quartz of water
• four cups of broccoli florets
• coconut oil
• Spring onions
• 1 cup of dried chickpeas, soaked overnight and drained
• 1/2 cup of hempseed
• 1 tsp of sea salt
• 1/2 teaspoon of red pepper flakes
• 1 juice of lime and peel of lime
• 1 tsp of chopped, fresh cilantro
• 1 tsp of chopped fresh mint

Method:

1. Place a steamer basket in a large pot with 1 quart of water. Bring to a boil over a high heat. Steam the broccoli in the basket for 15 minutes.Reserve the steaming water.
2. In a medium pot over medium heat, heat the oil. Cook the spring onions for 5 minutes, or until they are soft or translucent. Stir in the chickpeas, the water reserved from the steamed broccoli, and the remaining 1/2 quart of water and cook from one hour (or 15 minutes for canned chickpeas), or until they are tender.
3. Stir in hempseed, salt, red pepper flakes, lime juice, lime peel and cook for a few minutes. Using an immersion blender, puree the soup until smooth (and puree the soup in a countertop blender and then add back to the pot).
4. Stir in the broccoli, cilantro and mint and cook on medium for 2 to 3 minutes just to reheat the broccoli.
5. Ladle into warm bowls.