Breakfast

This energizing smoothie bowl is packed with green goodness: avocados, spinach, matcha green-tea powder and more.

This hydrating smoothie is good for your brain and your body — plus, the protein and healthy fats will keep you focused all morning.

This dairy-free treat is full of healthy fats, and the mango-lime topping gives it a zesty flair.

A cookie that's good enough to eat for breakfast? Your kiddos will be begging for a double batch of these.

This simple-to-make baked treat from Elana's Pantry delivers on flavor and whole-food goodness.

Topped with creamy goat cheese and sweet figs for the perfect appetizer, snack, or breakfast.

These homemade bars contain natural, whole-food ingredients — and zero added sugar.

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.

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.

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.

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.

These frittatas can be baked the night before and enjoyed at room temperature or chilled.

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.

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.

Spoon the ingredients into Mason jars, pop the jars in the fridge, and let chill overnight so the oats soften and the flavors mingle.

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.

Ditch the English muffin and place your ham, eggs, and hollandaise sauce atop crispy, delectable zucchini pancakes made with almond meal. Grain-free goodness!

Millet and quinoa both provide a wealth of nutrients, which makes them a great choice for a hearty breakfast. This cereal offers a wonderful alternative to oatmeal. Leftovers can be pressed into muffin tins and cooled in the refrigerator. Remove the next day for a hand-held breakfast treat (can be enjoyed with nut butters, fruit jams, cream cheese or any other toppings you enjoy).

It's (almost) spring! Celebrate the bounty of fresh herbs and baby greens with this traditional Iranian dish.

This quick and hearty meal is perfect for a fall supper. Feel free to sub in any dark, leafy green for the collards, such as kale or Swiss chard. And, if you like spice, sub in chorizo or Andouille sausage for the meat.

Frittatas are a perfect dish to make and serve in a cast-iron pan. Leftover frittata is also delicious enjoyed cold.