Breakfast recipes

Bread machine coffee cake made with semolina flour, graham cracker crumbs, and a triple hit of coffee flavor. Slice thick, spread with mocha buttercream, and top with chocolate coffee beans.

A show-stopping layered smoothie with three distinct berry tiers: strawberry, blueberry, and raspberry, each blended with tangy buttermilk. Ready in 8 minutes, gorgeous enough for brunch, easy enough for kids.

Loaded tuna pita pockets stuffed with romaine, tomatoes, bell pepper, carrots, broccoli, and onion tossed with tuna in low-fat ranch. A no-cook 10-minute lunch packed with vegetables and whole-wheat fiber.

Low-fat turkey burgers with couscous, warm spice blend of curry, cumin, allspice, and ginger, plus sauteed red pepper for moisture. A globally-spiced lean burger on whole-wheat buns.

Whole wheat oatmeal bread machine loaf with diced apple, cinnamon, and apple juice for the liquid. High-fiber, healthy, naturally sweetened with honey and orange juice concentrate.

Most of my recipes are ideal for a good lunch or dinner, but would start the morning with this recipe.

Norwegian kringla cookies shaped into figure-eights with a tender buttermilk dough. Chilled overnight, baked fast at high heat for a light, slightly sweet pastry.

Lighter zucchini bread made with whole-wheat flour, egg whites, and applesauce instead of oil, spiced with cinnamon and nutmeg, and studded with walnuts. Low-fat, kid-approved, and bakes into two adorable mini loaves.

Grilled blackened wild salmon on toasted whole wheat rolls with creamy avocado mayo, peppery arugula, roma tomatoes, and red onion. Healthy, high-protein, and ready in 25 minutes flat.

Eggs bake in a buttery cheese sauce spiked with hot sauce and Worcestershire, then get spooned over toast in this retro Delaware breakfast that turns simple ingredients into pure comfort.

Huevos rancheros with fried eggs over warm corn tortillas, refried beans, Monterey Jack and fresh tomato-jalapeño-avocado salsa. Classic Mexican ranch-style breakfast.

Mexican Jack omelet blends eggs and Monterey Jack right in the blender, so the cheese disperses evenly through every bite. A fluffy, wheat-free omelet ready in about 5 minutes.

Quick and simple chicken salad that is a great way to use up leftover chicken, be it grilled, broiled or poached.

Italian vegetable hoagies stuff baguettes with balsamic-marinated artichoke hearts, tomatoes, provolone, romaine, red onion, and pepperoncini. A 15-minute vegetarian sandwich packed with Mediterranean flavor.

Mushroom, tomato, and Parmesan puff pastry tarts with garlic, lemon thyme, and optional peppery rocket. An Australian-style brunch or light lunch tart that comes together in under 30 minutes.

Grilled turkey burgers seasoned with chipotle, cumin, cilantro, and allspice, topped with tangy quick-pickled red onions on whole wheat buns. Lean, bold, and ready in 30 minutes.