Like everyone else in the world, I'm starting my year off trying to eat purely and detox from screens. Although I've already failed my "no phones after 7pm" rule, I have read more in the last month than I did in the last 6, so that's something. So far, so good? And now on to my favorite breakfasts of the year so far / a Morning Meals round-up:

DETOX GREEN SMOOTHIE (gluten-free, vegan) SERVES 2

3 cups organic spinach
1 cup frozen organic mixed berries
1 cup frozen mango or peach
1 frozen banana
1 tablespoon spirulina
1 tablespoon maple syrup
1 tablespoon coconut oil
2 tablespoon chia seeds
2 cups almond milk
Small handful of fresh parsley or mint
Pomegranate seeds for topping

Add all ingredients to your blender. Blend on high for 2-3 minutes or until well blended and thick. Garnish your smoothie with pomegranate seeds and more fresh herbs. Eat with a spoon and enjoy!

SPICED CANDIED PECANS & POMEGRANATE YOGURT CUPS (Gluten-free) SERVES 2

1/4 teaspoon ground cardamom
1/4 teaspoon freshly ground nutmeg
1 teaspoon cinnamon
3 tablespoons brown sugar
2 tablespoons butter or coconut oil
4 oz. raw pecans
2 tablespoons maple syrup
2 cups greek yogurt
1/3 cup pomegranate seeds

In a small bowl, mix together spices and sugar. Set aside.

Then, in a small saucepan, heat butter over medium until melted. Add pecans, then slowly add spice mixture making sure to nuts are coated evenly. Add maple syrup and up the heat to medium high. Stirring often for 3-4 minutes or until mixture begins to smell nutty and more syrupy.

Remove from heat and add in an even layer to a parchment-lined baking sheet. Let cool. (For immediate cooling, add to freezer for 5 minutes.)

Once pecans have cooled, top greek yogurt with them and a few tablespoons of pomegranate seeds. Serve immediately.

MINI DILL FRITTATAS (gluten-free, dairy-free) SERVES 2-3, Makes 12 mini frittatas

5 large eggs
2 garlic cloves, minced
1 small shallot, minced
1 lemon, juice and zest
1/4 cup almond milk
3 tablespoons fresh dill, minced
1 teaspoon olive oil
Freshly cracked pepper
Sea salt to taste
Baby arugula, to serve

Preheat oven to 350 degrees. In a large bowl, whisk together eggs, garlic, shallot, almond milk and dill. Zest approximately 1 teaspoon of zest and the juice of half a lemon. Season with sea salt and freshly ground pepper to taste. Combine well.

Use olive oil to grease your mini muffin pan. Ladle in egg mixture up to the top. Season with flaky sea salt. Bake for 22-25 minutes. They will puff up slightly when done. Let cool for 5 minutes, then remove from pan and serve on a bed of arugula drizzled with olive oil and lemon juice. Enjoy!

I have never been into science. I definitely have a "creative mind" in that way, and remember nothing of the biology classes I had to take during school. One of the more peculiar, scientific things I am aware of is the sensitivity coconut oil has to temperature. If you notice, it can be liquid like oil or as thick as butter (and sometimes thicker!) It is such a fascinating obsession of mine, beyond it's sometimes scientific characteristics.

Needless to say, there is nothing scientific about this dessert beyond the art direction and coconut capabilities. This is the simplest and most delicious snack, dessert or otherwise. You know that "chocolate shell" you'd get as a kid around ice cream? This is like that, but so much better and can easily be made raw. Coconut oil hardens into a shell around the banana INSTANTLY. It is a scientific experiment I'll never understand, but is amazing nonetheless.

If you don't like mint, experiment with other extracts! Try adding carob powder, macadamia nuts, or any topping you like. This recipe has infinite options and will be wonderful any way you prepare it, I promise. Enjoy this frozen treat for our last few days of summer, or if you're like me, anytime around the year.

PEPPERMINT FROZEN BANANA WITH CHOCOLATE COCONUT SHELL (Gluten-free, Vegan, Raw opt.)
Serves 4

2 organic bananas, halved
1/4 cup extra virgin coconut oil, liquefied
1/4 cocoa or raw cacao powder
1 tablespoon maple syrup
1 teaspoon peppermint or vanilla extract
2 tablespoons walnuts, finely chopped

1. Slice each banana in half and skewer one end with wooden stick or toothpick. Freeze for at least 4 hours or overnight.
2. Warm coconut oil just enough to liquefy it completely. Whisk in cocoa or cacao powder, sweetener, and peppermint extract.
3. Create an assembly line of bananas, chocolate sauce and chopped walnuts. Dip banana in chocolate and very quickly coat in walnuts (the shell will form immediately, so if you're not fast enough you won't get any walnuts). Repeat for each banana.
4. Eat immediately or re-freeze.