Coffee Cake Muffins
Courtesy Amy Gorin
As a registered dietitian nutritionist, people often ask what I eat for breakfast. My answer: I like to make a big batch of these muffins early in the week so I have grab-and-go options ready for busy mornings! These muffins are made with Greek yogurt and eggs for plenty of filling protein, and they provide a burst of energy via instant coffee. I pair a muffin with fruit, such as raspberries or clementines, and 6 ounces of low-fat Greek yogurt or cottage cheese for additional protein. Not a fan of coffee? Give my matcha muffins a nibble!
Courtesy Plant Paradox
The best part about quick healthy meals is that they don’t require much prep. Here’s a breakfast option that’s ready in minutes! “This smoothie is the one thing my wife and I drink for breakfast every day because it’s got the perfect blend of healthy fats and leafy greens to start the day off right,” says Steven Gundry, MD, author of The Plant Paradox. It contains avocado, offering monounsaturated fats beneficial for heart health, as well as fiber-filled baby spinach and romaine lettuce. Serve the smoothie with a couple of hard-boiled eggs for satiating protein. Looking for a fruit-based smoothie? Try a banana and edamame smoothie or a smoothie with berries, banana, and almond butter.