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Photo:Photographer: Stacy K. Allen, Props: Julia Bayless, Food stylist: Ana Kelley
Photographer: Stacy K. Allen, Props: Julia Bayless, Food stylist: Ana Kelley
After a special day of happy memories and festive food, you may wake up with symptoms ofbloating, headaches and thirstfrom eating too much sodium. Fortunately, these nutritious, low-sodium breakfasts can help you re-energize. They’re packed withhydrating foodslike apples, tomatoes and tuna, as well aspotassium-rich ingredientslike avocado, squash and yogurt to help you get back to feeling your best. Recipes like our Baked Eggs with Roasted Vegetables and Apple Pie-Inspired Overnight Oats are delicious and flavorful meals that will leave you feeling ready to face the day ahead.
01of 13Tuna & Avocado Sweet Potato ToastBaked Eggs with Roasted VegetablesWith 11 grams of protein in each serving, this recipe is great for breakfast. Start preparation the day before and chill overnight for minimal work in the morning.View recipe
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Tuna & Avocado Sweet Potato ToastBaked Eggs with Roasted Vegetables
With 11 grams of protein in each serving, this recipe is great for breakfast. Start preparation the day before and chill overnight for minimal work in the morning.
View recipe
02of 13Apple Pie-Inspired Overnight OatsPhotographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel GrecoThere’s no better way to usher in fall than apple pie-inspired overnight oats in the morning. Prep and store this easy breakfast ahead of time to have on hand for busy work and school mornings. You can substitute any nondairy milk for the reduced-fat milk, or try kefir if you want your oats extra tangy.View recipe
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Apple Pie-Inspired Overnight Oats
Photographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel Greco
There’s no better way to usher in fall than apple pie-inspired overnight oats in the morning. Prep and store this easy breakfast ahead of time to have on hand for busy work and school mornings. You can substitute any nondairy milk for the reduced-fat milk, or try kefir if you want your oats extra tangy.
03of 13Pumpkin Oat Mini MuffinsThese easy pumpkin muffins are packed with oats and chocolate chips. Plus, these mini gluten-free pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you’d rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.View recipe
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Pumpkin Oat Mini Muffins
These easy pumpkin muffins are packed with oats and chocolate chips. Plus, these mini gluten-free pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you’d rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.
04of 13Cherry-Mocha SmoothieFor a fast-paced breakfast on the go, give your blender a whirl. Heart disease doesn’t stand a chance thanks to the healthy fats from the almond butter and health-boosting phytonutrients in the cocoa powder and cherries in this tasty breakfast smoothie.View recipe
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Cherry-Mocha Smoothie
For a fast-paced breakfast on the go, give your blender a whirl. Heart disease doesn’t stand a chance thanks to the healthy fats from the almond butter and health-boosting phytonutrients in the cocoa powder and cherries in this tasty breakfast smoothie.
05of 13Apple, Bacon & Butternut Squash QuicheJacob FoxSweet apples and butternut squash team up with savory bacon in this easy quiche recipe that’s perfect for brunch or dinner with a green salad on the side.View recipe
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Apple, Bacon & Butternut Squash Quiche
Jacob Fox
Sweet apples and butternut squash team up with savory bacon in this easy quiche recipe that’s perfect for brunch or dinner with a green salad on the side.
06of 13High-Protein Lemon-Blueberry MuffinsPhotographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia LevyThese lemon-blueberry muffins are so good, you’ll think they came straight from a bakery. A sprinkle of sugar creates a nice crunch on the outside, while strained yogurt ensures the muffins stay moist on the inside. The yogurt also provides a boost of satisfying protein, making these muffins perfect for breakfast or snack time. If using frozen blueberries, there’s no need to thaw them beforehand. They will add a purple hue to the batter, but it won’t affect the delicious end result.View recipe
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High-Protein Lemon-Blueberry Muffins
Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia Levy
These lemon-blueberry muffins are so good, you’ll think they came straight from a bakery. A sprinkle of sugar creates a nice crunch on the outside, while strained yogurt ensures the muffins stay moist on the inside. The yogurt also provides a boost of satisfying protein, making these muffins perfect for breakfast or snack time. If using frozen blueberries, there’s no need to thaw them beforehand. They will add a purple hue to the batter, but it won’t affect the delicious end result.
07of 13Mango-Almond Smoothie BowlFor this healthy smoothie bowl recipe, be sure to use frozen fruit (not fresh) to keep the texture thick, creamy and frosty.View recipe
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Mango-Almond Smoothie Bowl
For this healthy smoothie bowl recipe, be sure to use frozen fruit (not fresh) to keep the texture thick, creamy and frosty.
08of 13Egg TartineBruschetta meets avocado toast in this simple breakfast upgrade.View recipe
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Egg Tartine
Bruschetta meets avocado toast in this simple breakfast upgrade.
09of 13Lemon-Blueberry Overnight OatsRachel Marek, Food stylist: Holly DreesmanThese lemon-blueberry overnight oats are layered with creamy oats and a sweet blueberry syrup, with a garnish of fresh blueberries and lemon zest to bring the flavors together. Frozen blueberries work well too, but to get the right texture for the syrup you will need to use 2¼ cups frozen blueberries, 3 tablespoons plus 2 teaspoons maple syrup and 1½ tablespoons lemon juice.View recipe
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Lemon-Blueberry Overnight Oats
Rachel Marek, Food stylist: Holly Dreesman
These lemon-blueberry overnight oats are layered with creamy oats and a sweet blueberry syrup, with a garnish of fresh blueberries and lemon zest to bring the flavors together. Frozen blueberries work well too, but to get the right texture for the syrup you will need to use 2¼ cups frozen blueberries, 3 tablespoons plus 2 teaspoons maple syrup and 1½ tablespoons lemon juice.
10of 13Acai BowlPhotographer: Jen Causey, Food Stylist: Ruth BlackburnThis homemade acai bowl recipe makes for a delicious breakfast any day of the week. Acai can be very tart, so blending it with banana, coconut water and mixed berries adds sweetness to help balance the flavors. Feel free to switch up the toppings depending on your preferences.View recipe
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Acai Bowl
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
This homemade acai bowl recipe makes for a delicious breakfast any day of the week. Acai can be very tart, so blending it with banana, coconut water and mixed berries adds sweetness to help balance the flavors. Feel free to switch up the toppings depending on your preferences.
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Bircher Muesli
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
12of 13Good Green Tea SmoothieThis green smoothie is packed with grapes, spinach, green tea and avocado. A touch of honey adds sweetness.View recipe
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Good Green Tea Smoothie
This green smoothie is packed with grapes, spinach, green tea and avocado. A touch of honey adds sweetness.
13of 13Watermelon-Strawberry SmoothieStrawberry and watermelon combine in this easy, 4-ingredient healthy fruit smoothie recipe.View recipe
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Watermelon-Strawberry Smoothie
Strawberry and watermelon combine in this easy, 4-ingredient healthy fruit smoothie recipe.
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