VoroOksa Healty

If you're not a food-obsessed Instagram follower, you may have missed the cloud egg rage, but this clever way to cook eggs isn't just pretty. Cloud eggs are delicate and delicious, too. The method is also quite versatile, perfect for playing around with different flavors by changing the type of cheese used, adding minced herbs, even stirring in some crumbled bacon or a few spices. Then the results can be eaten all on their own, used to top salads or grain bowls, or set upon an English muffin for the tallest take on eggs Benedict you've ever seen. They don't need a sauce—the cheese adds plenty of flavor—but a bit of Green Garlic Pesto is pretty good alongside.

One drawback: They don't keep particularly well, so plan on serving and eating them when they come out of the oven. For a bigger group, this recipe easily doubles or triples—you just need the baking sheets to handle all the clouds or bake them in batches.

Ingredients
4 eggs
Pinch of fine sea salt
1/4 cup Parmesan (grated)
Garnish: chives and/or dill

Apple pie breakfast cookies are like having apple cinnamon oatmeal, pie, cookies, and granola all rolled into one on-the-go apple breakfast treat! They taste decadent, but really just have the same ingredients as oatmeal, with some added protein from the egg. It's like taking a bowl of oatmeal on the road. The apple pie flavor is super comforting and easier than making a whole pie. They are so fast and easy to make. You can freeze them and let them defrost as you make your morning coffee. You can also store them in an air-tight container and enjoy them all week long.

We like to use regular old-fashioned oats, but if you like a softer texture, you can use instant oats. The consistency of the dough will be very similar. If you don't have some of the spices on hand, they also taste delicious with just the cinnamon. Using farm fresh apples during the fall season, make these breakfast cookies especially delicious.

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It's important to chill the dough before you bake them so that they don't flatten out and maintain their chewy texture. Also, make sure to use real maple syrup! If you don't have real maple syrup, you could use another kind of natural syrup, like agave. The base of this recipe is printed with permission from Amy's Healthy Baking.

Ingredients
1 cup old-fashioned oats
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, melted and cooled slightly
1 large egg
1 teaspoon vanilla extract
1/2 cup maple syrup
1 large apple, peeled, cored, diced
For the Icing:

1 cup confectioners' sugar
1 teaspoon milk

Acai bowls make a delicious, cool, and antioxidant-rich breakfast that is perfect for your busy schedule.

Acai bowls are like a smoothie in a bowl. It's kind of like having healthy ice cream for breakfast They are so refreshing and give you a nice boost of energy. Oatmeal and cream of wheat, move aside. Add this acai bowl to your list of breakfasts in a bowl.

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The acai is pureed when it is frozen so it becomes like a sorbet. It is typically topped with granola, some kind of fruit, and honey. It's nice to mix it up with different kinds of fruits and types of granolas. Strawberries, raspberries, blueberries, and bananas are super popular fruit toppings. You can also substitute fruits like papaya, kiwi, or mango to make this tropical acai bowl even more colorful. Adding seeds like sunflower seeds, pumpkin seeds, and chia seeds are tasty additions that add some nice texture and nutrition.

There are a few brands of acai puree, and you can usually find them in health food stores. Just be aware that some are unsweetened, and some are sweetened. If you are using unsweetened, adding the pineapple and honey will sweeten the bowl. Add a little more honey you like.

Ingredients
1/2 cup fresh pineapple, plus more for serving
2 pouches frozen acai puree
1/4 cup orange juice, or other juice
1 teaspoon candied ginger
1 tablespoon shredded coconut
1/2 cup granola
1 tablespoon honey

Avocado toast may have started as a super trendy food, but the breakfast item looks like it's here to stay. It's not hard to see why: crispy whole grain bread and mashed avocado pair incredibly well together, creating the perfect crunchy, creamy bite. The possibilities for toppings are also endless! This basic recipe was inspired by the original avocado toast from New York City's Cafe Gitane, but we

Banana muffins are an ideal use of overripe bananas and are great breakfast bites, snacks, and even desserts. Easy to make, with simple ingredients, these moist vegan banana muffins are also a nice base for fruit, nuts, and even chocolate chips. Mix and match your favorite add-ons to make your own version using our recipe as a template. Eat these muffins warm with vegan butter and fruit for breakfast, with nut butter for a protein-packed snack, or with a scoop of vegan ice cream for a simple and delicious dessert.

Vegan baking yields equally flavorful items, without milk, butter, or eggs, and a few simple tricks can help you convert any traditional baked good into a delicious vegan version. These muffins are no exceptions, and they don't even require egg replacer. This simple recipe is great for kitchen newbies, as it comes together in one bowl and it's easy to bake, with very little cleanup.

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Tips for Freezing Bananas
If you're craving a vegan muffin and don't have ripe bananas, simply bake the unpeeled bananas at 350 F for 15 to 20 minutes or until the bananas are completely blackened. Let them cool, scoop the banana from the peel, and mash.