Turn your cupcake or muffin pan into a buffet of toppings for breakfast foods.
 Do the same for a green salad, here blue cheese, pears, pecans and raisins (here’s the recipe from Letty’s Kitchen).
Here, yummy ideas for breakfast, salads and desserts. Customizing one’s food is so very enjoyable.
Ready, set, garnish!
Many of us start the day with a bowl of oatmeal or Cheerios, yogurt or cottage cheese.
Here’s how to turn the everyday bowl into the “weekend special”:
Fill your cupcake or muffin pan with a “buffet” of toppings. In this pan, a choice of fresh and dried fruits and nuts:
Apples (Honeycrisp and Opal varieties, among others, won’t brown)
Dried cranberries (Craisins)
Nuts (almonds, pistachios, walnuts)
Seeds: chia, flax, hemp, pepita (pumpkin)
Other dried fruits: coconut flakes, goji berries
Other fresh fruits: figs, grapes, mangoes, stone fruits (cherries, nectarines, peaches, etc.)
Shakers of cinnamon, brown sugar, maple flakes and/or nutmeg
You can also include:
The same concept works for dessert: ice cream, pudding, sorbet, etc.
If you’re having eggs for breakfast, you can use most of the green salad garnishes below.
GREEN SALAD GARNISHES
Use the same idea for DIY salad garnishes:
Beans and legumes (chickpeas, edamame, green peas, lentils, etc.)
Capers or caperberries
Cheese: crumbled, grated or shaved
Chinese fried noodles
Curls: carrot, cucumber, zucchini
Fresh fruits: berries, citrus segments, grapes
Fresh herbs: basil, chives, cilantro, dill, parsley, rosemary, thyme
Microgreens or sprouts
Nuts and seeds
Olives, halved or chopped
Shakers of dried herbs and spices: celery seed, chili flakes, paprika, pink/green/mixed peppercorns, etc.
You can adapt the same concept to toppings for baked potatoes, grains and vegetables.
We just love food ideas that are both delicious, nutritious and fun!
Thanks to Almond Breeze for a great idea.