Breakfast

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.

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).

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.

Traditionally made with potatoes, these little fritters are wonderful paired with applesauce and sour cream.

A few spices transform plain tempeh into something that tastes like Italian breakfast sausage.

Think of a frittata as a crustless — and much less fussy — quiche. Here, spicy arugula is beautifully tempered by earthy mushrooms and creamy goat cheese.

Have a craving for pizza but trying to avoid gluten? Get creative and try using a frittata as your “crust.”

Commercial protein drinks and shakes usually contain a lot of questionable ingredients. Why not whip up your own instead?

Most flavored yogurts are loaded with sugar. This concoction is naturally sweet and adds seeds for extra crunch and protein.

The perfect brunch dish hits an Indian-inspired note. Not a tofu fan? Scramble up a few eggs instead.

It’s easy to customize this luscious dish. Substitute diced peppers or sautéed mushrooms for the tomatoes and scallions, try different herbs such as chives or marjoram, or add a little grated cheese on top of the cream.