Breakfast

This veggie-packed frittata is good for breakfast, lunch, and dinner — and can be served hot or cold.

Swap out the traditional potatoes for shredded cabbage in this detox-friendly hash.

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.

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

Garlic scapes are the tender shoots of the garlic plant that grow up and out of the stem, curling their way toward the sky. Most commercial growers remove the scapes to preserve the energy of the garlic bulbs and increase yield. For home cooks, though, they’re a real treat. Look for scapes at farmers’ markets in early summer. You can chop and prepare them like green beans or slice them thinly and sauté to bring out their delicate aroma. Scapes have a far milder taste than mature garlic.

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.