Most of us eat two-thirds of our daily veggies at dinnertime and the rest at lunch. But adding veggies at breakfast ups your intake of all those health-promoting phytonutrients as well as fiber, and it sets you up for stable blood sugars all through the day.
The classics. Egg white omelets and frittatas (try scrambled tofu or tempeh for vegan versions) are great vehicles for spinach, tomatoes, onions, peppers, or leftover roasted veggies.
Oatmeal, the next generation. Enjoy steel cut oatmeal stir-ins such as steamed kale, tomatoes, mushrooms, and fresh herbs.
Dinner for breakfast! Try a breakfast salad with greens, avocado, walnuts, and berries. Or set aside a roasted sweet potato at dinner, and top it with almond butter or Greek yogurt for breakfast. Leftovers such as veggie-filled soups can also be a breakfast of champions.
"Long ago, my father taught me to add cucumbers and tomatoes, diced very small, to my yogurt every morning," Roxanne Sukol, MD.