My Daily Flat Belly Breakfasts

Here are 10 flat belly breakfasts to start your day off right.

1. Quick On-the-Go Breakfast

Ingredients
1 hard-boiled egg
1 cup plain yogurt, no sugar added
½ cup berries
10 almonds
Directions
1. Mix fruit into the yogurt; place all other ingredients in separate dishes and enjoy on your way to work!

2. Tropical Fruit Smoothie

Tropical Fruit Smoothie

Ingredients
1 ½ cups frozen fruit, such as mangos or peaches, slightly thawed; you can also use fresh fruit
1 cup hulled strawberries, cut in half
1 cup fat-free vanilla yogurt
½ cup mango nectar, chilled
1 TBSP pineapple juice concentrate, frozen but slightly thawed
2 TBSP flaxseed oil

Directions
1. Place fruit, juice concentrate, yogurt and nectar in a blender. Add ice cubes if desired. Blend until smooth.
2. Add oil and blend for a few seconds more.

3. Cranberry-Pecan Scones

Cranberry-Pecan Scones

Ingredients
2 cups whole wheat pastry flour
1 cup chopped pecans
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¼ cup vanilla yogurt, low-fat
2 tbsp canola oil
1 tsp grated orange zest
2/3 cup sweetened, dried cranberries

Directions
1. Preheat oven to 400 F. Coat a 9” baking pan with cooking spray
2. Whisk flour, baking powder, pecans, salt and baking soda in large bowl
3. Whisk yogurt, orange zest and oil in small bowl
4. Make a well in center of flour mixture; add cranberries and yogurt mixture. Stir
5. Press into pan. Bake for 20 – 25 minutes, or until browned.

4. Granola Parfait

Granola Parfait

Ingredients
1 banana, sliced
1 cup raspberries
1 container fat-free Greek-style yogurt
1½ cup granola

Directions
1. Layer banana, raspberries, yogurt, and granola in 2 tall glasses

5. Red Pepper-Scallion Corn Muffin

Red Pepper-Scallion Corn Muffin

Ingredients
2 Tbsp + ¼ cup canola oil, divided
1 chopped red bell pepper
4 thinly sliced scallions
1½ cup yellow cornmeal
½ cup whole grain pastry flour
1¾ tsp baking powder
½ tsp salt
¼ tsp baking soda
⅛ tsp freshly ground black pepper
1 cup fat-free plain yogurt
1 egg
2 egg whites
2 tsp brown sugar
¾ cup drained canned vacuum-packed corn kernels (about ½ an 11-oz can)

Directions
1. Preheat oven to 350 F. Coat muffin tin with paper cups or cooking spray
2. Cook pepper in tbsp. of oil in skillet; add scallions. Cook until softened
3. Stir cornmeal, baking powder, flour, baking soda, salt and pepper in large bowl.
4. In medium bowl, whisk yogurt, egg, egg whites, remaining oil and sugar. Add bell pepper mix and corn. Add dry ingredients
5. Pour evenly into muffin tin. Bake 25 – 30 mins. (more…)