Almond Butter On Toast And Fresh Fruit(01 of10)
Open Image Modal\"I rotate four main breakfasts:\n\nWhat: Oatmeal with nuts/seeds and chopped fresh fruit\nWhen: Particularly good on hungry mornings\n\nWhat: Green smoothie\nWhen: I\'ve had a bigger dinner and am not super hungry or if it\'s a hot day and I want something refreshing\n\nWhat: Pesto tofu and spinach scramble with sprouted whole-grain toast\nWhen: I have a little extra time and I want something savory instead of sweet\n\nWhat: Almond butter on sprouted whole-grain toast with fresh fruit\nWhen: I am in a big rush. Such an easy grab-and-go breakfast!\"\n\n-- Dawn Jackson Blatner, RD, CSSD, LDN (credit:Dawn Jackson Blatner)
Scrambled Eggs In Pita(02 of10)
Open Image Modal\"One of my favorite breakfasts is two scrambled eggs in one teaspoon of olive oil. I slice a six-inch whole-wheat pita in half and stuff half the eggs in each. I top the eggs with one ounce shredded cheddar cheese and salsa. Today I added a tangerine, but I always have some type of fruit for breakfast.\n\nI want my calories to work for me, so I choose nutrient-rich foods nearly all the time. My breakfast always has one serving of each of the following: whole grains, dairy and fruit, and about 20 grams of protein to keep me full.\"\n\n--Elizabeth M. Ward, MS, RD (credit:Elizabeth Ward )
English Muffin Pizza(03 of10)
Open Image Modal\"Pizza for breakfast! Split and toast a whole-grain English muffin and top each half with tomato sauce, part-skim shredded mozzarella cheese, grated parmesan and a shake of crushed red pepper. Pop them in the oven and broil until the cheese is hot and bubbly. So easy and 100 percent delicious!\"\n\n-- Joy Bauer, MS, RD, CDN (credit:Joy Bauer)
A Peanut Butter And Banana Smoothie(04 of10)
Open Image Modal\"Many days I have a smoothie made with: skim milk, low-fat Greek yogurt, frozen banana, one to two tablespoons of flax meal, one to two tablespoons of peanut or almond butter and ice.\n\nOr I have a home-made whole grain waffle (I make extra over the weekend and toast in the mornings) with peanut butter and topped with fresh blueberries and a glass of skim milk.\"\n\n-- Susan Mitchell, Ph.D., RD (credit:Susan Mitchell)
Scrambled Egg With Cheddar And Tomato (05 of10)
Open Image Modal\"A few things I love: Whole wheat toast and a scrambled egg with cheddar and grapefruit sections, or Triscuits and a piece of cheddar cheese and grapefruit sections, or a bowl of cereal with milk. \n\nAnd I like to start the day with a low fat chocolate milk or a cup of OJ.\n\nFor cereal, I suggest picking one with at least three to five grams of fiber per serving and no more than double that amount in sugar. Topping cereal with fresh berries and/or nuts or seeds and nonfat milk gets in lots of food groups and key nutrients to fill you up and get you going in the a.m.\"\n\n-- Elisa Zied, MS, RDN, CDN (credit:Elisa Zied)
Kefir And Strawberries(06 of10)
Open Image Modal\"Here\'s the truth: I usually eat two breakfasts!\n\nI usually have a glass of kefir with puréed strawberries at about 7:30 or 8. Then at about 10 or 11, I\'ll have something more substantial, often scrambled eggs and salsa or a frittata made with leftover vegetables from the night before. The kefir alone wouldn\'t be enough to power me through until lunch, but I\'m not hungry enough first thing to eat a bigger breakfast. The other advantage is that the kefir is light enough that I can go to the gym or do a powerwalk immediately after drinking it without feeling weighed down.\"\n\n-- Monica Reinagel, MS, LDN (credit:Flickr:La.Catholique)
Cottage Cheese With Cereal And Fruit(07 of10)
Open Image Modal\"I love this because the protein in the cottage cheese and Grape Nuts keeps me full. \n\nI use:\n1/2 cup Daisy Brand Low Fat Cottage Cheese\n1/4 cup Grape Nuts (original) \n1/4 cup fresh California strawberries\"\n\n-- Katherine Brooking, MS, RD, co-founder of AppforHealth.com (credit:Katherine Brooking)
Pink Smoothie(08 of10)
Open Image ModalI have rolled oats with chia seeds and cinnamon and maple syrup during some autumn and winter cold mornings. But during warmer months, I have a protein smoothie before workouts.\n\nRecipe:\n2 scoops whey (or other) protein powder\n1 ripe banana\n1 cup fresh/frozen organic blueberries, strawberries and raspberries\n8 ounces unsweetened almond/coconut milk\n1 tablespoon coconut butter\n1 teaspoon maca powder\n1 teaspoon camu camu powder\n1 teaspoon vanilla extract\nPinch pink Himalayan salt\n\nBlenderize and top with cacao nibs or beans, golden flax seeds and chia seeds. Serves two.\n\n-- Rochelle Sirota, MS, RD, CDN (credit: Rochelle Sirota)
Cherry Vanilla Oatmeal(09 of10)
Open Image Modal\"I enjoy two breakfast choices:\n \nCherry Vanilla Oatmeal: Old-fashioned oatmeal slow cooked with dried cherries. I add vanilla bean and vanilla extract. Drizzle in warm honey.\n\nFlorentine Omelet: Egg whites with sauteed spinach, onion and red pepper, melted jack cheese and a slice of whole grain toast.\n\n-- Angela Ginn-Meadow, RD, LDN, CDE (credit:Flickr:mikemol)
Protein-Filled Pancakes(10 of10)
Open Image Modal\"My favorite protein pancakes!\n\nRecipe:\n1 small ripe (overripe is perfect) banana\n2 eggs or 4 egg whites\n1 tablespoon peanut or almond butter\nPinch of cinnamon, if desired\nDrop of vanilla or almond extract, if desired\n\nInstructions:\n1. Mash the banana, add the egg and mix well. Stir in nut butter and any spices or extract.\n2. Heat a nonstick skillet on medium heat and use some oil or nonstick cooking spray to ensure the pancakes don\'t stick. Pour a large spoonful of batter into hot pan and cook until browned on one side (three minutes or more), flip and brown the other.\n\n-- Julie Upton, MS, RD, CSSD (credit:Julie Upton)
