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.

After countless acai bowls, both at home and overseas, I finally mixed it up and the outcome could not have been better.

Use whatever fruits and vegetables you have in the fridge — it’s a great way to use up odds and ends actually — just make sure you have something like an avocado and/or almond butter, so the base is thick and creamy. If you cringe at the idea of slurping an avocado, not to worry, it barely messes with the flavor while still adding a beautiful texture.

I snuck in lots of powders and supplements, too, just like I would in a smoothie I would drink out of a cup. Bee mana and The Beauty Chef’s Glow powder are two of my most recent favorites.

Then, top it off with whatever fun goodies you like. I used hemp seeds, yogurt chips and cacao nibs for this one. Next time, I’m going to add chia and flax seeds, and maybe some chopped up almonds and walnuts, too.