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

1. Quick On-the-Go Breakfast


1 hard-boiled egg

1 cup plain yogurt, no sugar added

½ cup berries

10 almonds


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


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


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


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


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


1 banana, sliced

1 cup raspberries

1 container fat-free Greek-style yogurt

1½ cup granola


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

5. Red Pepper-Scallion Corn Muffin

Red Pepper-Scallion Corn Muffin


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)


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.

6. Fruit-Nut Oatmeal

Fruit-Nut Oatmeal


1 cup water

2 ½ cups fat-free milk, divided

1 ¼ rolled oats

1 pear or apple, cored and chopped

½ cup dried cranberries

¼ cup raisins

½ cup walnuts

2 tsp brown sugar


1. Bring water and 1 ½ cup of milk to boil in saucepan; stir in oats; simmer 3 minutes

2. Mix in pear; cover and simmer 3 minutes more; stir in raisins and cranberries; remove from heat

3. Spoon into bowls; top with walnuts and remaining milk

7. Peanut Butter-Banana Smoothie

Peanut Butter-Banana Smoothie


1/2 cup milk, fat-free

½ cup plain yogurt

2 tbsp peanut butter

¼ banana, ripe

1 tbsp honey

4 ice cubes


1. Combine all ingredients in blender; pour into tall glass.

8. French Toast w/Strawberries

French Toast w Strawberries


1 egg

2 tbsp milk

2 slices whole-wheat bread

13 sliced strawberries

1 tsp powdered sugar


1. Whisk milk and egg; dip bread in mixture.

2. Cook in nonstick pan; top with sugar and berries

9. Pistachio Rice Pudding

Pistachio Rice Pudding


½ cup instant brown rice, uncooked

¾ cup skim milk

15 pistachios

1 tsp brown sugar

½ tsp cinnamon


1. Cook rice in milk; mix in pistachios; top with cinnamon and sugar

10. Ricotta Swirl

Ricotta Swirl


1 cup ricotta cheese

1 tsp honey

½ cup paypaya

½ tsp flaxseeds


Stir ricotta and honey; top with flaxseeds and papaya