By Cynthia Sass, R.D.
Updated: September 19, 2013

Healthy Breakfast Recipe #1: Fruity Waffle Sundae

In a small bowl, mix together ½ cup nonfat cottage cheese (or ¼ cup nonfat ricotta) and 1 teaspoon freshly grated ginger. In a separate bowl, toss together ½ cup pomegranate seeds and ½ cup sliced kiwi.

Toast 1 whole-grain waffle (we like Van's 8 Whole Grains Multigrain) and slice it in half. Top the bottom half with some of the cheese and the fruit mixture. Cover with the other half and top with remaining cheese and fruit. Garnish with 2 tablespoons pumpkin seeds and serve.

OR TRY THIS TOPPING: Trade the pomegranate seeds, kiwi, and pumpkin seeds for cherries and pistachios: Warm 1 cup frozen, pitted cherries in a microwave for 2 minutes. Spoon over toasted waffle, top with 2 tablespoons shelled pistachios, and serve.

Healthy Breakfast Recipe #2: Chocolate-Pear-Ginger Smoothie

Combine 1 small pear, sliced; 1/4 cup whole oats; 1 cup organic nonfat milk; 1/4 cup chocolate chips; and 1/2 tsp freshly grated ginger in a blender and whip the mixture until smooth.

Healthy Breakfast Recipe #3: Berry-Almond French Toast

Whisk 1 organic egg and 2 egg whites together (or use 1/2 cup organic egg whites). Soak 1 slice wholegrain bread in the eggs. Spray a sauté pan with cooking spray. Set heat to medium-high and add bread to pan; pour excess egg over bread. Cook until one side is golden brown, then flip and cook until the other side is brown. Transfer to a plate and dust with a dash of cinnamon, nutmeg, and cloves. Top with 1 cup raspberries (fresh or frozen and thawed) and 2 tbsp slivered almonds.

Healthy Breakfast Recipe #4: Dark Chocolate Oatmeal with a Side of Minted Blueberry Yogurt

Cook 1/4 cup dry oats with water. Stir 1/4 cup dark chocolate chips into cooked oats. Fold 1 cup blueberries (fresh or frozen and thawed) and 3 chopped fresh mint leaves into 6 oz nonfat plain yogurt and serve alongside the oatmeal.

Healthy Breakfast Recipe #5: Very-Berry Omelet & Avocado Toast

Whisk 1 organic egg and 2 egg whites together (or use 1/2 cup organic egg whites) with a dash of cinnamon, nutmeg, and cloves. Stir in 1 cup mixed berries (fresh or frozen and thawed).

Spray a sauté pan with cooking spray. Set heat to medium-high, pour egg mixture into pan, and cook, folding continuously, until eggs are no longer runny.

Meanwhile, toast 1 slice wholegrain bread and spread with 1/4 medium avocado, mashed. Garnish omelet with 3 chopped mint leaves and serve with the toast

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