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Nut or Seed Butter
By Kaelyn RileyToasting the nuts or seeds before blending gives them a richer, fuller flavor.
Meal: Breakfast/Brunch
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Nondairy Milk
By Kaelyn RileyMix-ins like matcha powder, Medjool dates, and cocoa powder can give your nut milk a flavor boost.
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Infused Ghee
By Kaelyn RileyGhee has a much higher smoke point than butter or olive oil, so it’s both healthier and safer for high-heat cooking like stir-frying, searing, and sautéing.
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Cucumber-Pineapple Smoothie
By Maddie AugustinCucumber and pineapple are naturally hydrating foods, so they can help your liver and kidneys clear toxins from your body. Pineapple is also the only major dietary source of the enzyme bromelain, which helps your body digest protein.
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Sweet Potato Breakfast Boats
By Katie Koteen and Kate KasbeeThese Mexican-inspired sweet potatoes are baked, split lenghtwise, and topped with black beans, corn, salsa, and avocado.
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Crispy Oat Waffles
By Robin AsbellThese gluten-free waffles can be made ahead of time and reheated to order.
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Sweet Potato and Beet Hash With Sausage
By Robin AsbellMake this easy hash ahead of time and heat it up anytime for a quick breakfast.
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Baked Oatmeal, Three Ways
By Robin AsbellWant an easy, make-ahead breakfast? Try our baked-oatmeal recipe in three flavors: apple chai, black forest, and carrot cake.
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Savory Overnight Oats With Veggies and Chèvre
By Robin AsbellSautéed mushrooms add a rich umami flavor to this savory bowl of oatmeal.
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Breakfast Egg Muffins
By Robin AsbellThese kale-and-tomato mini-quiches can be frozen for up to a month.
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Zucchini-and-Olive Muffins
By Rebecca KatzShredded zucchini helps keep the muffin light, fluffy and super moist.
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Triple-Greens Frittata
By Rebecca KatzLoaded with kale, Swiss chard, and spinach, this Greek-inspired egg dish also has feta cheese, garlic, and scallions.
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Roasted Sweet Potato and Chicken Hash
By Rebecca KatzAmp up the protein by topping with a poached or fried egg.
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Buckwheat Kasha
By Russ CrandallNext time you're hankering for oatmeal, try this hearty Russian porridge instead.
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Toasted Steel-Cut Oatmeal With Chai Spices
By Lisa Markley, MS, RDN and Jill Grunewald, HNCSoaking and toasting the oats can make them more easily digestible.
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Asparagus and Onion Frittata
By Antonio CarluccioThis veggie-packed frittata is good for breakfast, lunch, and dinner — and can be served hot or cold.
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Skillet Breakfast Hash
By Megan GilmoreSwap out the traditional potatoes for shredded cabbage in this detox-friendly hash.
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Green-Tea Lime-Pie Smoothie Bowl
By Angela LiddonThis energizing smoothie bowl is packed with green goodness: avocados, spinach, matcha green-tea powder and more.
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Cherry Mint Blast
By Tana Amen, BSN, RNThis hydrating smoothie is good for your brain and your body — plus, the protein and healthy fats will keep you focused all morning.
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Sunrise Grainless Granola
By Tana Amen, BSN, RNLooking for a healthy, satisfying breakfast? Try this lightly sweet grain-free option.
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Chili-Cheese Muffins
By Elana AmsterdamThese quick muffins and a side of eggs make for a tasty and hearty breakfast.