Pear and Goat Cheese Sweet Potato Toast: Cut a sweet potato lengthwise into ¼-inch thick, flat pieces. Toast on high in a toaster or toaster oven for 5 to 10 minutes until cooked through. Spread with crumbled goat cheese and top with sliced pear and finely chopped walnuts.
— Madison Brady
Ingredient Improv: You can use gouda, feta or any other crumbled or grated cheese. For a heartier breakfast, add thinly sliced prosciutto. Amp up the salty-sweet flavor with a light drizzle of honey. Use slivered almonds or pumpkin seeds instead of walnuts and thinly sliced apples in place of pears.
Pantry Pasta: Cook pasta according to package directions, then drain and place in a large bowl. Toss in cubed cooked artichoke hearts, halved Kalamata olives and a can of drained and rinsed cannellini beans. Add blanched kale and dress with olive oil, lemon juice, salt and pepper.
— Kristen Carli, RD
Ingredient Improv: Substitute spinach or another leafy green for the kale. No olives in the pantry? Use capers or roasted red peppers. Sprinkle in hemp seeds for added protein or create a “cheesy” flavor with nutritional yeast. If desired, add cooked shredded chicken or ground turkey and Parmesan or mozzarella cheese.
Friday Morning French Toast: Preheat oven to 350°F. Cut three slices of sandwich bread into halves, quarters or “sticks.” In a bowl, combine 2 eggs or ¾ cup egg substitute, ½ cup milk or plant-based alternative and 1 tablespoon cinnamon and stir. Dip bread pieces into egg mixture, then lay them flat on an oiled baking sheet. Bake bread pieces for about 20 minutes. Remove from the oven and top with your favorite fruit, plus honey.
— Sheetal K. Parikh, MS, RDN, LDN
Ingredient Improv: Instead of bread, use English muffins or thin bagels. Cinnamon lovers can add a little extra plus a dash of nutmeg. Maple syrup or powdered sugar can be used in place of honey.
Sustainable Chicken Broth: Save the skin and bones from a rotisserie chicken. Place in a large pot with a peeled and chopped carrot, half a chopped onion, a chopped celery stalk and a bay leaf. Cover with water and bring to a slow boil. Reduce heat and simmer for 20 to 30 minutes or until vegetables are soft. Strain and remove the bones. Add vegetables back into the broth and enjoy!
— Rochelle Hoenig Fenton, MS, RDN, LDN
Ingredient Improv: Use fresh parsley or dill for flavor. Save some of the rotisserie chicken to make chicken and vegetable soup. Serve alone or with cooked brown rice, pasta or matzo balls.
Banana Ice Cream for One: In a blender, combine 1 medium sliced frozen banana, 2 tablespoons milk and a dash of cinnamon and vanilla extract. Blend until thick and creamy. Top with sprinkles.
— Jamie Wise, RDN, CD
Ingredient Improv: Love chocolate? Add cocoa powder or cacao nibs. Substitute unsweetened vanilla almond milk for a more intense flavor. Adding avocado increases silkiness while adding heart-healthy fats. Top with nuts for crunchy texture.