This post was created in partnership with Seven Sundays.
It’s always been my belief that breakfast is the most important meal of the day. I know there are a lot of you who wholeheartedly disagree with that sentiment (my husband is with you) (though that doesn’t stop me from forcing him to eat breakfast nearly every morning) because you’ve gotten along just fine drinking coffee and OJ for the past five years, thank you. But for me, the difference between how I feel when I eat breakfast and when I don’t is night and day. And there’s a part of me that kind of thinks that holds true for everyone.. to some extent, at least.
Hear me out. For a long time (we’re talking 10+ years) I was adamantly opposed to eating breakfast (ahem, first breakfast) before starting a workout. But then one morning I accidentally ate a bowl of almondmilk-soaked muesli before hitting the gym and, well, let’s just say the spike in energy was nothing short of shocking (read: my stubborn ass was flabbergasted). I rowed for a good 20 minutes and didn’t want to chop off my arms at the end of it. I lifted for a full hour and probably could have gone for two more. But even better? Instead of feeling mildly hungry for the duration of the day (which was something I had always assumed was just a curse of heavy weight lifting), I was satisfied after every snack and meal. Just like that, I was a BREAKFAST BEFORE EVERYTHING convert. (Well, except coffee. Coffee always comes first.)
But about that muesli.
It is no exaggeration to say I spent the better part of this past spring testing every bag (and box) of muesli I could get my hands on. Just when I was about to throw in the towel and declare that I’m just not a muesli person, I stumbled upon a post my pal Melissa wrote about Seven Sundays muesli. And because Mel isn’t the kind of person to promote a product (or company) unless she absolutely believes in it (it’s one of the things I love about her), I knew it had to be good. So almost instantly I hopped on my bike and pedaled to three separate grocery stores in search of the aforementioned muesli. Luckily I found it and, after breakfast the next day, decided that I am, indeed, a muesli person – just not when the muesli is lacking in the dried fruit department or when it’s chock-full of puffed grains (they have their place but that place is not in muesli) – because Seven Sundays makes muesli that is all that and then some.
Anyway, I posted a photo of my go-to breakfast bowl on Instagram (made with Seven Sundays Bircher muesli) and a week later I received an email from the company. Next thing I knew we were having coffee at one of my favorite coffee shops in Denver (SUP CREMA) and then a week after that we decided we should probably join forces because a) they make declicious muesli, b) I like delicious muesli, and c) we have similar feelings about breakfast. Mainly, we both feel that starting each morning with a solid meal will set the bar for your day – and eating a solid meal that’s hearty and satisfying and nutritious will only raise that bar even higher. Basically, OLCXSEVENSUNDAYS is a match made in breakfast heaven because I’m kicking off our partnership with three delicious muesli-loaded “recipes”. Because if you’re only eating muesli drenched in (almond)milk, you’re doing it wrong. And if you’re not eating breakfast at all, well, I think you know how I feel about that.
Notes: Feel free to take these recipes and make them your own. Don’t like coconut yogurt? Use almondmilk yogurt instead (hopefully I’ll have a homemade almondmilk yogurt coming your way soon). Not a fan of peaches on toast? Use fresh figs, smashed berries, etc. Vanilla bean chia pudding sounds boring to you? Give this chia pudding a go.
This post is sponsored by Seven Sundays, maker of my favorite filler-free muesli (amongst other delicious muesli products). All opinions are my own, and I think 7S rules.
MUESLI + COCONUT YOGURT BREAKFAST BOWL
Place a small scoop (we’re talking < 1/4 cup) of coconut yogurt in a bowl, along with the banana slices. Top with ~1/2 cup of muesli then submerge in almondmilk (no more than 1/2 cup). Add a dollop more of coconut yogurt, an assortment of fresh fruit, and finish with a sprinkle of muesli. Eat immediately.
Yield: A hearty breakfast that will tide you over ’til lunch
VANILLA BEAN CHIA PUDDING WITH THE WORKS
3 tablespoons chia seeds
Pinch of vanilla bean powder
2 teaspoons Grade B maple syrup
2/3 cup unsweetened almondmilk
In a small bowl or jar, whisk together the chia seeds, vanilla bean powder, maple syrup, and almondmilk. Cover and transfer to the refrigerator to chill for at least one hour. When you’re ready to eat the chia pudding, top with a dollop of coconut yogurt, a generous scoop of muesli, and fresh berries.
Yield: 1 serving
MAPLE-DRIZZLED PEACH TOAST
Toast your favorite bread then slather it with a generous portion of coconut yogurt and sprinkle with an even more generous portion of muesli. Top each piece of toast with 1/2 peach, a dash of cinnamon and pinch of chia seeds, then finish with a drizzle of maple syrup. Eat immediately.
PS – if you’re in the mood, replace the maple syrup drizzle with a peanut butter drizzle.
Yield: Enough to serve one for breakfast or two for second breakfast/an afternoon snack