This lightly sweetened peach or nectarine crisp is a fresh, lightly sweet dessert (or easy breakfast) that celebrates summer peaches or any time of year (if using frozen fruit). You could even have this for breakfast! You can use fresh or frozen fruit, making it easy and flexible. Instead of traditional white flour, the topping uses oats, adding fiber and a heartier texture while still delivering a buttery, crisp finish.
These cottage cheese scrambled eggs are creamy, fluffy, and packed with protein. The cottage cheese melts into the eggs, giving them a soft texture and a slightly tangy flavor. This quick recipe is perfect for breakfast or a light meal. You can also scale the recipe up to four times and portion the servings into individual containers for easy meal prep.
These egg bites pack in protein, greens, and mushrooms for a simple, grab-and-go breakfast or mini-meal. The combo of cottage cheese, eggs, and parmesan gives you a creamy, protein-forward base without feeling heavy, and the spinach + mushrooms bring that fiber-forward, anti-inflammatory energy. They reheat well, travel well, and make breakfast one less thing to think about during a busy week.
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the microwave for 20–30 seconds.
A no-cook breakfast that’s perfect for busy mornings, these overnight oats are packed with fiber, antioxidants, and healthy fats to keep you full and energized.
Store in an airtight container in the fridge for up to 5 days.
Desserts do not have to be unhealthy to be enjoyable! Eating a serving of fiber-forward, oat and almond topped, low-glycemic berry crisp is a delicious way to end a meal (or begin the day). A touch of mineral-rich maple syrup gives this dessert just enough sweetness. Berries are chock full of antioxidants and anthocyanins, which are extremely anti-inflammatory.
Trading pulverized oats for traditional white flour increases the nutritional value of this dessert by adding fiber to the mix. If you love butter, feel free to use it instead of coconut oil. Also, this delicious dessert is gluten free!
Substitute pineapple and mango for the berries
Chia pudding is very simple to make and is packed full of omega-3 fatty acids, which help fight inflammation and are extremely high in fiber. One serving of this delicious pudding has about half of the amount of daily fiber that most people require. Enjoy this as your first meal of the day or as a hearty snack.
Top the pudding with additional berries.
Whisking the eggs with a little bit of water and then cooking them by stirring in a small, circular pattern produces the fluffiest of eggs.
These grain-free, pumpkin spice muffins with dark chocolate chips are simple to make as you simply measure the ingredients and whisk them together in one bowl. The nut butter is a source of healthy fat and fiber, and the dark chocolate chips contain delicious antioxidants.
Learn how to make grain-free muffins.
Add chopped walnuts or pecans for more texture and an extra nutty flavor.
Substitute mashed or pureed sweet potato or butternut squash in place of the pumpkin.
If you cook a few to a dozen eggs at the beginning of the week, you can use them in salads, for a snack or a part of a quick grab-and-go breakfast. Pro tip: mark any cooked unshelled eggs that you store in the refrigerator with the letter “H” so they are not confused for raw eggs (yes, this happens!)
Learn how to cook the perfect hard-boiled egg.
Shakshuka originated in North Africa and is extremely popular in the Middle East as well. Roughly translating to “a mixture”, it’s a flavorful, one pan dish of eggs poached in a thick, saucy simmer of peppers, onions, tomatoes and spices. Enjoy this for breakfast or dinner.
Learn how to poach eggs in a sauce.
You can add 1 ½ cups garbanzo beans, 2 cups of spinach just after sautéing the peppers and onions, and/or a scant amount of nutmeg (about ⅛ tsp).
Add Harissa, a North African spicy condiment, in place of the chipotle powder.