Quick & Easy Cooking: Breakfast

  • For a delicious high fiber, vitamin-packed breakfast, make 2 or 3 days' worth of fresh and dried fruit salad. Keep sealed in the fridge to have each morning.
  • Try a breakfast "pizza" using leftover or frozen pancakes or waffles topped with yogurt, fresh fruit and drizzled with maple syrup.
  • If you have leftover potatoes, use them for hash browns the next morning.
  • For a yummy morning jump-start, blend a kiwi, five strawberries, a banana, a cup of vanilla soy milk and a couple of ice cubes.
  • Fast, healthy breakfast: a "shake" of low-fat yogurt, a banana, berries, wheat germ and a little honey.
  • Energize with a Tofu Smoothie: Try 1/2 pound of silken tofu, 1/4 cup cold orange juice, 1/4 cup frozen berries, 1 small banana and 1/8 teaspoon vanilla extract. Blend until smooth and enjoy.
  • To use up last night's plain brown rice, just add low-fat soy milk and a little maple syrup, and you have a delicious alternative to your usual breakfat cereal.
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