It’s the first morning you haven’t had to wake up at 7 a.m., the temperature outside is already soaring into the high 70s and you’ve made plans to spend the day at the beach with your friends. The rest of summer awaits. What’s better than starting off your break by preparing a homemade brunch worthy of a Snapchat story?

Blueberry Muffins

Whether you’re staying in or going out, fresh blueberry muffins will surely brighten your day. Every bite you take will be balanced in texture: crunch streusel topping, juicy blueberries and buttery soft center. 

Ingredients:

Streusel Topping

• 1/2 cup dark brown sugar
• 1/2 cup chopped walnuts 
• 1 teaspoon ground cinnamon

Muffins

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar
• 2 large eggs (room temperature)
• 1/2 cup non-fat Greek yogurt (room temperature)
• 2 teaspoons vanilla extract
• 1/4 cup milk (room temperature)
• 1 and 1/2 cups blueberries

Instructions

1. Preheat your oven to 425°F. Spray a 12-count muffin tin with nonstick cooking spray or rub butter on all sides.
2. Mix all of the streusel ingredients in a small bowl.
3. Whisk the flour, baking soda, baking powder and salt together in a large bowl.
4. Using a mixer, beat the butter, granulated sugar and brown sugar together in a large bowl on high speed for around two minutes. On medium speed, add the eggs one at a time, followed by the yogurt and vanilla extract until completely combined. On low speed, gradually add the dry ingredients to the milk until a smooth batter forms, but be careful not to overmix. Fold in the blueberries until evenly distributed.
5. Spoon the batter into the muffin tin, filling each cup completely. Use a spoon or your fingers to press the streusel topping into the top of the batter, making sure that the surface of the batter is completely covered. Bake for five minutes, then lower the oven temperature to 350°F, and bake for an additional 20 minutes or so without opening the oven door. Poke a toothpick into the center of a muffin: If it comes out clean, your muffins are ready to come out! Take your muffins out of the oven and leave them on your countertop for around five minutes before transferring them to a rack to cool. 

Overnight Oats

If you’re looking for a quick, nutritious and delicious brunch idea, look no further! Overnight oats are a creamy, no-cook dish that will only cost you five minutes. They are chock-full of protein, antioxidants and fibers to energize you for a day of summer fun.

Ingredients:

• 1/2 cup rolled old fashioned oats
• 1/2 cup milk of choice
• 1/4 cup non-fat Greek yogurt
• 1 tablespoon chia seeds
• 1 tablespoon sweetener of choice, honey or maple syrup
• 1/4 teaspoon vanilla extract

Instructions:

1. Grab a mason jar and fill it with all of your ingredients.
2. Stir with a spoon until everything is well combined, seal the mason jar and let it sit in the refrigerator overnight.
3. Add toppings of your choice (fresh fruit, cinnamon, crushed nuts, chocolate chips, etc.) the next morning before you enjoy.

Breakfast Tacos

Tacos are everybody’s best friend. They are perhaps the most versatile dish—you can modify them to fit anybody’s palette—but this breakfast version might just be one of your favorites. These tacos are perfect for a sunny day out with your friends.

Ingredients for guacamole:

• 3 pitted and mashed avocados
• 1 lime (juice)
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped cilantro
• 2 diced tomatoes
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper

Ingredients for tacos:

• 6 ounces chorizo sausage
• 8 6-inch tortillas (flour or corn)
• 6 eggs 
• 1/4 cup milk
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup shredded Monterey Jack cheese
• 1 dash hot sauce
• 1/2 cup salsa
• 1 cup homemade guacamole

Instructions:

1. To make guacamole, mash your avocados, salt, cayenne pepper and lime juice together. Combine this with your onion, tomato and garlic. 
2. Cook the chorizo sausage on a skillet over medium-high heat until evenly brown.
3. Whisk the eggs, milk, salt and pepper together in a bowl. Cook and stir this mixture on a skillet over medium heat (make sure you have already added oil to the skillet). Add the chorizo sausage and cook until firm.
4. Put another skillet on high heat and warm the tortillas for around 45 seconds on each side. 
5. Sprinkle cheese onto each tortilla and add scrambled egg and sausage.
6. Top each taco with hot sauce, salsa and guacamole. Garnish with cilantro.

Tropical Smoothie Bowl  

Close your eyes and imagine cool water lapping at your feet and the sun softly warming your back. Can you hear the waves crashing and the palm tree leaves rustling in the gentle breeze? Well, this tropical smoothie bowl is sure to revive your vacation memories—you’ll be feeling rejuvenated and ready for a hot summer day in no time!

Ingredients:

• 1 cup frozen mango
• 1 cup frozen strawberries
• 1/2 frozen banana
• 1/4 cup of almond milk

Instructions:

1. Add the frozen fruit into the blender in this order: frozen banana, frozen mango and then frozen strawberries.
2. Pour your almond milk into the blender.
3. Start the blender, gradually working up from a low speed to a medium speed. Use a tamper to push the frozen fruit to the bottom, and make sure to scrape down the sides.
4. Once the smoothie has a thick and smooth consistency, scoop it into a bowl and garnish with toppings of your choice (fresh fruit, granola, coconut flakes).