Warm Lentil, Kale & Potato Salad
A gluten-free and vegan salad that’s filling enough for a main course.
Sweet Potato, Goat Cheese and Thyme Fritattas
Using a muffin tin gives you the luxury to portion and plan a few days worth of breakfast in advance. This is an especially good recipe for those who prefer to eat breakfast at the office a bit later in the morning.
Fried Eggs and Ratatouille
Ratatouille is a great dish to have for breakfast all week because it gets better as it sits. I’ve been known to just have a bowl of ratatouille for breakfast, but topping it with a runny egg is a breakfast that will bring a smile to your face. When preparing the vegetables make sure you cut them all into equally sized pieces. If you end up cutting the eggplant a little bigger that’s fine. The eggplant tends to break down during the cooking process and gives the ratatouille body and thickness.
Quinoa and Kale Porridge with Pesto and Roasted Tomatoes
This superfood-packed savory porridge will keep you full for hours and make you feel like you can handle anything that life throws your way. Simple oven roasted tomatoes give it some acidic sweetness, and pesto gives it a lovely richness. Feel free to play with this base by swapping our spinach for kale, and throwing in any leftover vegetables you’ve got lying in your fridge. This dish also makes a great light lunch or dinner.
Whole-Wheat Pesto Scones
Packed with whole wheat, these scones stay lovely and moist by using an egg yolk in the dough. If you’re looking for a more forward pesto flavor, add an additional tablespoon, and make sure to use a high quality pesto that gets it’s flavor from fresh herbs.
Spinach and Gruyère Strata
Strata is a great way to feed a crowd, but can be heavy and rich when it’s weighed down with tons of meat and cheese. This version uses whole wheat bread as a base, and adds a big portion of spinach cooked with garlic for a lighter but still hearty breakfast. While gruyere is a great cheese for this dish, you could substitute any hard cheese that has a lot of flavor – pecorino, or even swiss would work great in this recipe.
Quest Bar Chocolate Peanut Butter Mini Cheesecakes
Use a Quest protein bar to make these healthy, high-protein cheesecakes!
Berry Pie Overnight Oats
Preparing your breakfast the night before is a fantastic way to ensure that you have enough time for your morning routine. These overnight oats are a delicious way to start your day!
Whole-Grain Pesto Chicken Pizza
A homemade whole-grain crust provides the perfect base for homemade pesto, fresh mozzarella and vine-ripe tomatoes.
Roasted Vegetables with Quinoa
Make this dish when butternut squash and brussels sprouts are in abundance. The tahini and mixed-herb sauce is delicious and versatile: Any extra is great on salads or as a dip for raw vegetables.
Chicken Paillards with Squash and Spinach
Most people reach for butternut squash or acorn squash, but there are other varieties worth exploring, including Japanese kabocha squash. With its slightly sweet flesh and edible skin (which also contains many nutrients), kabocha is especially good roasted; try it steamed, too. Serves 4
Wild Salmon, Asparagus, and Shiitakes in Parchment
Take a cue from professional chefs and cook fish en papillote. This type of steaming yields moist and tender fish that takes on the flavors of the other ingredients. A bit of extra-virgin olive oil, salt, and pepper are mainstays, as is some type of acid—here lemon, elsewhere sliced tomatoes.
Skinny Fried Egg and Avocado Toast
Loaded with protein and healthy fats, this quick-and-easy breakfast is ready in a flash.
Cauliflower “Fried Rice”
A low-carb, high-fiber answer to traditional fried rice, this recipe subs grated cauliflower for rice.