So I like to spoil him on Saturdays, as best I can, with a solid, homemade breakfast. Sometimes I make eggs and bacon, sometimes I make smoothies — I try to vary it up a bit — but this past weekend I made us acai bowls.

I’ve made acai at home before using these delicious frozen packets, but this time I added goat milk yogurt, almond butter, and strawberries to the base… and topped it with raw almonds, chia seeds, and hemp seeds. Chia seeds are great for extra fiber and omega-3 and hemp seeds are a complete protein. They have a natural blend of omega-3 and -6, as well as other antioxidants, amino acids, fiber, iron, zinc and magnesium — pretty good for something that doesn’t have much of a taste. (Read: throw them in and on everything!)

Brian had no idea all the goodness he was eating, and he actually licked his bowl clean — well before I did, too — which made me so happy.

Healthy homemade breakfast with my husband and the travel section of The New York Times? Dreamy.

But here we are, back home, ready to get cookin’ again. What better way to get back in the groove than with this salad, which is so simple and so healthy? Bon Appetit suggested a mustard vinaigrette (which I’m sure is divine) but since I was adding tilapia on top, it seemed like one too many flavors. Instead I went with good ‘ol olive oil and red wine vinegar. Feel free to try their dressing and/or add whatever protein you like on top. I’m sure avocado would be a perfect addition to this salad as well. Or keep it as is from my recipe below. Either way, hope you enjoy!