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A Celebrity Nutritionist’s Guide to Eating An Energy-Filled Breakfast

  • A Celebrity Nutritionist’s Guide to Eating An Energy-Filled Breakfast
    Start Slideshow
    13 slides
  • Steel Cut Oats with Fruit and Nuts
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    Steel Cut Oats with Fruit and Nuts

    “Steel cut oats are incredibly high in fiber,” Avanti says. “The fruit gives you a little bit of sugar and the coconut milk delivers healthy fats.” All of which, Avanti says, will keep your blood sugar stable until lunch.

  • Steel Cut Oats with Fruit and Nuts
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    Steel Cut Oats with Fruit and Nuts

    Ingredients:
    1 cup steel cut oats
    ¼ teaspoon sea salt
    2 dashes cinnamon
    Blueberries
    Cherries
    2 tablespoons walnuts
    ½ cup coconut milk

    (Makes four servings.)

  • Steel Cut Oats with Fruit and Nuts
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    Steel Cut Oats with Fruit and Nuts

    Directions: Bring 3 cups of water to a boil. Add salt, cinnamon, and steel cut oats. Reduce to low heat and simmer for 10 minutes. Serve ½ to 1 cup cooked oats with walnuts, blueberries, and cherries.

  • Coco Espresso Smoothie
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    Coco Espresso Smoothie

    Can’t imagine making your regular latte and a healthy breakfast? This smoothie will give you a jolt of caffeine, plus protein from the yogurt and a dose of healthy fats from the coconut oil.

  • Coco Espresso Smoothie
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    Coco Espresso Smoothie

    Ingredients and Directions:
    1 cup light coconut milk, chilled
    1 shot espresso or chilled coffee
    1 tablespoon coconut oil
    One 7-ounce container low-fat Greek yogurt
    Ice cubes (optional)

    Mix in blender for about 1–2 minutes or until you reach your desired consistency.

  • Razzy Peach Parfait
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    Razzy Peach Parfait

    In this breakfast equation, you’ll get natural sugars from the peaches and your protein and fat from the yogurt—plus, the honey and salt gives a sweet and satisfying flavor.

  • Razzy Peach Parfait
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    Razzy Peach Parfait

    Ingredients and Directions:
    6 ounces Greek yogurt
    1 tablespoon raw organic honey
    1 tablespoon unsalted toasted pumpkin seeds (you can sub nuts instead, like almonds, if you prefer)
    Raspberries
    1 peach, diced
    Sea salt

    Layer yogurt, fruit, and seeds or nuts in a parfait glass or traveling plastic bowl. Drizzle with honey and sprinkle sea salt on top.

  • Blueberry Peach Smoothie
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    Blueberry Peach Smoothie

    Prefer a quick, fruity smoothie? Follow Avanti’s recipe for a sweet and satisfying blueberry peach treat in a glass. (Feel free to sub in fruit that’s in season.) For extra fuel, try adding in a scoop of her go-to protein powder: Jay Robb’s Egg White Protein Powder ($24).

  • Blueberry Peach Smoothie
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    Blueberry Peach Smoothie

    Ingredients and Directions:
    1 cup light coconut milk, chilled
    1⁄2 cup blueberries
, frozen
    1 medium peach, diced
    1 tablespoon coconut oil
    7-ounce container low-fat Greek yogurt

    Mix in blender for about 1–2 minutes or until desired consistency.

  • Mini Vegetable Frittatas
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    Mini Vegetable Frittatas

    Don’t reserve a healthy, energizing breakfast for the weekdays! Replace your Sunday French toast with these mini vegetable frittatas for long-lasting energy without the sugary crash. “These are one of my favorites,” Avanti says. “They’re great for brunch, baby showers, or just making for yourself.”

  • Mini Vegetable Frittatas
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    Mini Vegetable Frittatas

    Ingredients:
    12 eggs (3 whole eggs and 9 egg whites)
    2 tablespoons half and half or cream
    ½ pound asparagus
    1 small onion, diced
    1 cup peas
    ¼ cup Romano cheese, shredded
    1 tablespoon extra virgin olive oil
    Salt
    Pepper
    Cooking spray

    (Yields 12 small frittatas.)

  • Mini Vegetable Frittatas
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    Preheat oven to 375 degrees. Wash and trim asparagus, boil until tender (about 6 minutes), and rinse in cold water. Cut into 1-inch pieces and set aside. Beat egg whites, whole eggs, and Romano cheese in a mixing bowl. Sauté onion, peas, and asparagus in a frying pan with one tablespoon of olive oil until tender. Season with salt and pepper. Place vegetables into each muffin tin half way to the top and pour egg mixture on top until each cup is ¾ full. Bake for 15 minutes or until a toothpick comes out clean.

  • On-The-Go Breakfast
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    On-The-Go Breakfast

    Does all of this sound like too much work? “I’m a huge fan of a hard-cooked egg with a medium-sized banana or apple in the morning,” Avanti says. “I boil a dozen eggs for myself every Sunday, then I’ll just grab one when I’m running out the door.” Translation: a little time spent preparing will give you healthy (and vey affordable) breakfasts on rushed mornings.

Feeling brain dead by 11 a.m.? Can’t seem to resist the doughnuts hiding out in your office? You need to eat breakfast—a real breakfast! To help inspire you, we tapped Christine Avanti, celebrity nutritionist and author of Skinny Chicks Eat Real Food ($15), for the healthy breakfast recipes she recommends for her clients like Jeremy Piven and Chelsea Handler. (Trust us, these are easy to make and don’t taste like health food!)

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