A Nourishing Buckwheat Breakfast Bowl Recipe With Bonus Healthy Ingredients
Starting your morning with a healthy, nutrient-rich breakfast can set a positive tone for the rest of your day. That's why I'm a big fan of a nutritious breakfast bowl, like this buckwheat version I developed, which contributes to a health-supportive diet.
Since it uses buckwheat, this breakfast bowl is completely gluten-free. The berries and citrus add antioxidants like vitamin C, plus extra fiber.
However, the real powerhouse ingredient is mbg organic veggies+, which adds an extra nutrient-dense layer. The mbg greens powder features dark leafy greens like kale, spinach, and broccoli—plus alfalfa grass, green cabbage, beetroot, spirulina, and carrots. The unique blend also includes sea vegetables, which offer omega-3 fatty acids that are beneficial to brain health1.*
In addition to its nutrition profile, what I love most about organic veggies+ is that it doesn't change the flavor of my recipes like other veggie powders can. As a professional chef, this is really important to me, as many greens powders are hard to mask—many taste like grass, so they require extra flavor-balancing ingredients that can throw off the nutritional profile of the recipe. It's wonderful to be able to work with such a healthy, versatile, and delicious greens powder like mbg organic veggies+.
Give this warming recipe a try this season, for a delicious, fiber-filled meal that will keep you satisfied for hours.
organic veggies+ Buckwheat Breakfast Bowl
- 8 oz. soaked buckwheat
- 8 oz. frozen strawberries and/or raspberries
- Juice and zest of half an organic orange
- 2 tbsp. organic veggies+
- 8 oz. milk of your choice (coconut, tiger nut, and rice milk all work well)
- Soak buckwheat for 30 minutes. Drain and rinse with cold water.
- Combine with all ingredients in a high-speed blender.
- Serve and top with your favorite toppings, such as yogurt, hemp seeds, berries, coconut flakes, cacao nibs, orange zest, or toasted buckwheat.
Danielle Shine is a professional natural foods chef, beauty editor (for Kris Carr), health coach, yoga teacher and nutritionist who lives between London, New York, and Australia developing recipes, cooking on television, and sharing her vast health-supportive knowledge and skills. She holds a bachelor’s Degree from the University of Canberra.
After almost dying a few years ago from malnourishment as a result of severe leaky gut and autoimmune issues, Shine threw herself into rebuilding her body, learning how to truly cultivate and sustain good health. Her passion now lies in supporting better understanding of food and how it can affect your health.
Find out more about Danielle Shine via her website, Instagram, Facebook, and YouTube.