What Should I Eat for Breakfast?


It’s January and we are on the health bandwagon. Something about a new year, a clean slate, and a fresh start inspires us to live better. One of the most common questions I get is, ‘what should I eat for breakfast?’ Many of the women I care for have specific dietary limitations, so not all of these recipes will be useful for all women, but here are a few of my favorites:


  1. Eggs – any and all styles. I love an omlette loaded with veggies, frittata for leftovers later in the week, scrambleds, hard boileds for grab and go, or fried on a bed of wilted greens.


  1. My version of a Green Monster Smoothie:

Combine in a blender:

1 cup of coconut or nut milk

1 banana, frozen and chunked

3 tablespoons nut or seed butter, I like cashew

2 cups of fresh greens, I usually use baby spinach or baby kale

1 cup of ice cubes


  1. Power Seed Bircher: This is an adaptation from Donna Hay’s recipe in her amazing cookbook life in balance.

1/3 c. sunflower seeks

1/3 c. pumpkin seeds

1/3 c. flax seeds

1/3 c. gluten-free rolled oats

1 ½ c. coconut or nut milk

½ tsp. ground cinnamon

1 tablespoon honey

1 firm pear, grated

berries, to serve

greek yogurt, to serve

Place the sunflower seeds, pumpkin seeds, flaxseeds, and oats in a large bowl. Add the milk, cinnamon and honey and mix to combine. Refrigerate for 4 hours or overnight.

Add the pear to the bircher and stir to combine. Serve the bircher with berries, a spoonful of yogurt, and a drizzle of honey on top.


  1. Yogurt-Chia Pudding from Bon Appetit 9/2014:

2 cups plain whole-milk yogurt (or alternative milk yogurt)

1 ½ tbsp. chia seeds

1 tbsp. honey or maple syrup

Toppings: cocoa nibs, sunflower seeds, and toasted coconut for serving

Mix the first 3 ingredients in a large bowl. Cover and chill at least 12 hours. Served drizzled with honey or maple syrup and the toppings.


  1. Brassica bowl – Make this when you have the time. It is worth it.



  1. Muesli – My daughter requests this one regularly:

1 ¼ c. quick-cooking gluten free oats or quinoa flakes

2/3 c. coconut milk

2/3 c. plain low-fat yogurt

1 tsp. vanilla

2/3 c. fresh orange juice

¼ c. honey

1 ½ c. grated red-skinned apples (about 2)

1 c. chopped raw almonds

3 c. chopped fresh fruit or frozen berries

Mix first 4 ingredients in large bowl. Let stand 5 minutes to soften oats. Whisk orange juice and honey in a medium bowl. Stir in grated apples and almonds, then 3 cups of chopped fruit. Stir fruit mixture into oat mixture and serve.


  1. Breakfast sausage with wilted greens or leftover veggies: I like to buy local, nitrate-free breakfast sausage, brown it in a pan, and wilt a large mound of greens or re-heat leftover broccoli. Have a few berries or half a grapefruit with it.


Share your breakfast favorites, too!




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