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Recipes - Breakfast

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.
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.
Zucchini-Pancakes
By David Perlmutter, MD
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-Cereal
By Cary Neff
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).
Kuku Sabzi, a traditional Persian breakfast frittata
By Maggie Fazeli Fard
It's (almost) spring! Celebrate the bounty of fresh herbs and baby greens with this traditional Iranian dish.
sausages, greens and lentils
By Betsy Nelson
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.
A frittata made in a cast-iron pan
By Betsy Nelson
Frittatas are a perfect dish to make and serve in a cast-iron pan. Leftover frittata is also delicious enjoyed cold.
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