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Recipes - Breakfast

Oatmeal
By Lisa Markley, MS, RDN and Jill Grunewald, HNC
Soaking and toasting the oats can make them more easily digestible.
Asparagus and Onion Frittata
By Antonio Carluccio
This veggie-packed frittata is good for breakfast, lunch, and dinner — and can be served hot or cold.
Skillet Breakfast Hash
By Megan Gilmore
Swap out the traditional potatoes for shredded cabbage in this detox-friendly hash.
a glass filled with a green smoothie and a bowl of spinach
By The Life Time Foundation Team
Want an easy way to sneak more veggies into your kid's diet? They'll never taste them in this green smoothie.
green-tea-lime-pie-smoothie-bowl
By Angela Liddon
This energizing smoothie bowl is packed with green goodness: avocados, spinach, matcha green-tea powder and more.
smoothie
By Tana Amen, BSN, RN
This hydrating smoothie is good for your brain and your body — plus, the protein and healthy fats will keep you focused all morning.
The Modern Potluck
By Kristin Donnelly
This dairy-free treat is full of healthy fats, and the mango-lime topping gives it a zesty flair.
By The Life Time Foundation Team
A cookie that's good enough to eat for breakfast? Your kiddos will be begging for a double batch of these.
grain-free-coffee-cake
By Elana Amsterdam
This simple-to-make baked treat from Elana's Pantry delivers on flavor and whole-food goodness.
sweet potato "toast" topped with goat cheese and figs
By The Life Time Foundation Team
Topped with creamy goat cheese and sweet figs for the perfect appetizer, snack, or breakfast.
cherry granola bars
By The Life Time Foundation Team
These homemade bars contain natural, whole-food ingredients — and zero added sugar.
Egg frittata on a plate with mixed greens.
By Life Time
A little bacon makes a big flavor impact in this easy breakfast dish. Serve with lightly dressed mixed greens to round out the meal and add an extra serving of veggies to your plate.
egg cooked in half an avocado
By Michelle Tam
This paleo take on the toast-and-egg classic is satisfying and nutritious. It’s perfect for busy weekday breakfasts. 
sunshine up baked eggs
By Rebecca Katz
Eggs deliver a nice dose of vitamin B12, which has been linked to improved memory and a lower risk of cognitive decline later in life. And there’s something about sunnyside-up eggs that make me smile. Here we bake the eggs in little ramekins filled with a sautéed mix of chard, onion, garlic, parsley, and olives, with tomatoes on top.
A cast-iron skillet of sauteed apples with maple-glazed pecans next to slices of apple and a bowl of pecans.
By Betsy Nelson
Sautéing apples enables you to cook them through without dehydrating them like baking or roasting does, and it allows the apples to maintain their shape and not get mushy. Serve with plain yogurt, a drizzle of cream, or a crumble of goat cheese.
Almond-butter
By Erin Coopey
Try this spread with apricot jam for a new twist on a PB and J sandwich. Note: Grinding nuts into paste can be taxing on your food processor. Give it a rest for a few minutes in the middle of grinding so that it doesn’t overheat.
Zucchini-Pinwheel-Frittata
By Betsy Nelson
These frittatas can be baked the night before and enjoyed at room temperature or chilled.
protein smoothie
By Mark Hyman, MD
This portable, 100 percent whole foods smoothie from Dr. Mark Hyman can power the busiest of days. It’s packed with plenty of plant proteins, healthy fats, fiber, and potent phytonutrients.
Avocado-Banana-Orange-Pudding
By Betsy Nelson
Purée an avocado, banana, or mango, and mix with chia seeds for a tropical, fresh breakfast. Or try a chai version. Make ahead and store in small canning jars for a healthy breakfast on the go.
Yogurt-Parfaits
By Laurie David
Spoon the ingredients into Mason jars, pop the jars in the fridge, and let chill overnight so the oats soften and the flavors mingle.
green-tonic
By Betsy Nelson
Make a refreshing cleansing juice with celery, lemon, romaine lettuce, and watercress or another spring green. Add a green apple or a pear for sweetness if you like.
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