2.13.17

We can all agree that there’s nothing not great about breakfast in bed, especially for a lazy, loving Valentine’s morning. Talented entertaining and lifestyle blogger, bonafide morning person and our February Guest Editor, Camille Styles, is showing us how to make it happen.

The difference between ‘toast and coffee in pajamas’ and the ultimate breakfast in bed has to do with a little styling, strategy and a few easy, dream recipes. Get even more inspiration by linking up with us on Pinterest and checking out all the entries from our ‘Breakfast in Bed’ Pinterest contest with Camille – there’s still one more day to enter to win! Here’s Camille…

While others might be busy trying to snag a dinner reservation at the latest hotspot on February 14th, I’ve turned my attention to Valentine’s much more laid-back meal of the day: breakfast! Served in bed, of course. If you play your cards right, the morning hours might turn into a romantic V-Day rendezvous, and there’s no better way to start the day than whipping up a delicious breakfast for your significant other. Here’s how to make it special without having to get up at the crack of dawn.

Food is love: Valentine’s Day breakfast should taste indulgent, but that doesn’t mean it can’t still be full of healthy ingredients that’ll get the day off to a wholesome start. A few ideas that would be perfect:

Spicy Avocado Toast. It may be everywhere, but really, who wouldn’t love waking up to a perfect piece of avo toast? I love upgrading mine with a fried egg on top and a kick of chili flakes to spice things up.

Baked Eggs with Heirloom Tomatoes, Herbs + Feta. This is one of those perfect recipes that looks way fancier than it actually is – no one will ever guess that you hit the snooze button, then whipped it up in 15 minutes. Get the recipe here!

Jam-filled Gluten-Free Muffins. These muffins are so perfect for V-Day thanks to their festive red centers; plus you can feel good knowing you gave your lovah the gift of a healthy breakfast (that’s also gluten-free!). See recipe below!

Bring on the beverages: Anyone else love drinking lots of beverages in the morning? I always start with coffee as an initial wake-up call, followed by something more refreshing. Make this occasion feel extra special by whipping up a Golden-Eye Iced Coffee with antioxidant-rich turmeric and creamy coconut chocolate sauce (recipe below!), then follow up with a breakfast smoothie for a flavorful shot of nutrients.

The Cherry on Top: When it comes to breakfast, I’m all about the easy little touches that make it feel special, but take almost zero time to execute. Here are a few ways to make your breakfast in bed unforgettable:

+ Linens: Dress up a simple tray by lining it with a pretty cloth napkin or tablecloth.
+ Flowers: Fill a bud vase with a couple blooms, ‘cause there’s nothing that says “romance” quite like flowers.
+ Candles: Add a great-smelling candle. Did you know that jasmine, lavender and ylang ylang have been shown to have aphrodisiac properties?
+ Music: Tune in your Spotify or Pandora station to something romantic like Adele, Chet Baker or (yep) some classic Marvin Gaye.
+ Berries: Place a bowl of fresh berries on the side for a colorful (and vitamin-packed) touch – a sprig of mint elevates it to fancy-hotel status.

GOLDEN-EYE ICED COFFEE

INgredients:

For the coffee:
3 cups raw almonds
3 Tbsp turmeric powder
2 Tbsp cocoa powder
2 cinnamon sticks
1 Madagascar vanilla bean
6 Tbsp virgin coconut oil
6 Tbsp chocolate coconut oil sauce (see below)
9 Tbsp brown rice syrup

For the chocolate coconut sauce:
7 oz 78% dark chocolate
6 oz coconut oil

Directions:

For the coffee:

Soak the first 6 ingredients in 6 cups of water in a food safe container for at least 24 hours in the refrigerator.

After soaking, take these ingredients our and discard cinnamon sticks and set vanilla bean to the side.

Add 1/3 of ingredients to blender also add 2 tablespoons of coconut oil, 2 tablespoons chocolate coconut sauce, 3 tablespoons of brown rice syrup, 1 pinch of salt and 3 cups of hot water.

Blend on high setting for at least 2 minutes then strain through a fine mesh strainer, like a chinois. Squeeze as much liquid out of the blended mixture as you can.

Repeat the step above two more times, until all ingredients have been fully blended and strained.

Cut open vanilla bean and scrape the inside and add to mixture (you will need to whisk them in to incorporate).

Serve 3 ounces over ice with a shot of espresso.

For the chocolate coconut sauce:

Melt ingredients together over a double boiler.

Drizzle in coffee.

Enjoy!

JAM-FILLED GLUTEN-FREE MUFFINS
Makes 12 muffins

INgredients:

1 3/4 cups gluten-free flour (or spelt flour, which contains gluten but is more easily digestible for many)
1 Tbsp baking powder
1/2 cup almond meal
1 tsp cinnamon
1/3 cup sliced almonds, plus 1/3 cup more for topping
2 eggs (or flax eggs)
zest of 1 orange
1/2 cup fresh orange juice
1/2 cup unsweetened applesauce
1/3 cup melted extra virgin coconut oil
1/2 cup maple syrup
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp kosher salt
1 1/2 cups frozen raspberries, tossed in a Tbsp spelt flour
¾ cup jam of your choice
raw sugar (optional)

Directions:

Preheat oven to 350F. Line a standard muffin pan with 12 cupcake liners and set aside.
Combine flour, baking powder, almond meal, cinnamon and almonds in a small bowl and whisk to combine.

In bowl of standing mixer, combine eggs, orange zest, orange juice, applesauce, coconut oil, maple syrup, vanilla, and almond extract; whisk to combine. Add dry ingredients and use a rubber spatula to stir until just combined, then fold in frozen raspberries that have been tossed in a little spelt flour.

Divide the batter between the muffin cups, then use a small spoon to make a deep (1” or so) well. Stir the jam vigorously, then spoon a teaspoon in the well of each muffin. Sprinkle the tops of the muffins with a heaping tablespoon of sliced almonds and a little raw sugar if desired.

Bake for 30 to 35 minutes or until a toothpick inserted in the center of the batter comes out clean. Remove from oven, and allow the muffins to sit for 5 minutes before serving or transferring to a wire rack to cool.

Store in an airtight container, and gently reheat in a 350 degree oven to “re-crisp” the top. These also freeze fantastically well!

What does your ideal breakfast in bed look like?
Enter our Pinterest contest here for a chance to win ours!


Mornings are magic, especially when we use them to do more of what we love. We're all about the AM routine of our February Guest Editor, Camille Styles...

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  1. so when she says the muffins are vegan thats not quite exactly true… is there an egg substitute that was missed off?

    Hannah-Phoebe | 02.16.2017 | Reply


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