For me, breakfast is a non-negotiable; it’s a habit I stick to every day. That said, I cycle through all kinds of breakfast phases--sometimes I want to eat savory, other times sweet. I might eat toast with avocado for a week, then jump to week of just curried eggs. On the menu right now? My three-spice yogurt bowl. I’m completely obsessed.
The funny thing is this recipe came together thanks to my love of Moroccan tagine. The spices combined with apricots, the almonds and honey can make any dish taste great, feel layered, and seem complex (even though it's beyond easy to make). Better still, it's healthy and well-balanced: All three of the delicious fall spices I use have powerful anti-inflammatory properties, aid digestion, and enhance each other’s effects. In addition, the yogurt and almonds have tons of protein, and the apricots and chia contribute a great amount of fiber. I eat this in the morning and I'm good to go!
1 cup 2% Greek yogurt (I prefer Fage)
3/4 teaspoon ground ginger
3/4 teaspoon ground turmeric
3/4 teaspoon ground cinnamon
2 dried apricots, roughly chopped (I also love dates, or dried blueberries)
1 teaspoon chia seeds
10 almonds, toasted, chopped
2 teaspoons raw honey
In a small bowl, add the yogurt, the spices, apricots and chia. Mix thoroughly. Top with almonds and drizzle with honey. The Greek yogurt gods would be proud.
Carolina Santos-Neves is a chef by trade, and a founding partner at both Comodo, and Colonia Verde, two Latin-American inspired restaurants in New York City. Raised in Brazil, Mexico, and New York, her cooking reflects her story through the flavors she’s grown to love. Santos-Neves was an editor at Epicurious for five years, and is a graduate of the Chef’s Training Program at the Natural Gourmet Institute. She's been talking food and dinner-partying it up with friends and strangers practically since birth. Aside from getting to open three business that she is proud of with people that she loves and admires, she’s appeared on the Today Show, filmed Facebook Live with both Food52 and Beyond Meat), and has written for several publications. That is all being said, most important part? Her favorite foods are coffee ice cream, Brussels sprouts, and tagine...but not together.