Start your day with a good and healthy breakfast

A good and healthy breakfast fuels you up and prepares you for the day. Here are some breakfast recipes to try.

Green Apple Sourdough Pancakes

Apple cider sits overnight with the batter base to ensure these pancakes are infused with intense apple flavor.

Total: 40 min

   Prep: 32 min

   Cook: 8 min

Yield: 12 servings

Level: Easy

Ingredients

For the Sourdough Starter:

1 cup whole milk

1 teaspoon active dry yeast (1/2 packet)

1/2 cup apple cider

3 tablespoons packed light brown sugar

2 tablespoons unsalted butter, melted

1 cup all-purpose flour

For the Pancakes:

1/2 cup all-purpose flour

1 large egg, slightly beaten

1 teaspoon baking soda

1 small tart green apple (such as

Granny Smith), unpeeled, diced

1 to 2 tablespoons unsalted butter

Maple syrup or honey, for serving

Chopped pecans, for garnish (optional)

Directions

Make the sourdough starter: Warm the milk in a small saucepan over low heat to about 110 degrees F. Transfer to a medium bowl, sprinkle with the yeast and let stand until foamy, about 5 minutes. Whisk in the cider, brown sugar, butter and 1 cup flour until smooth. Cover with plastic wrap and let stand at room temperature overnight.

The next morning, make the pancakes: Whisk 1/2 cup flour, the egg, baking soda and apple into the sourdough starter. Melt 1 tablespoon butter in a cast-iron griddle or nonstick skillet over medium heat and swirl to coat. Pour about 1/4 cup batter onto the griddle for each pancake. Cook until the tops are bubbly and the edges set, about 3 minutes, then flip and cook until golden and cooked through, 1 to 2 more minutes. Repeat with the remaining batter, adding more butter as needed. Drizzle with syrup and garnish with pecans, if desired.

Sweet Potato Asparagus Hash with Fried Eggs

This quick and easy hash is packed with sweet potatoes, asparagus, spices, and herbs, and is perfect for weekends.

Total: 35 min

   Active: 20 min

Yield: 4 servings

Level: Easy

Ingredients

2 large sweet potatoes, peeled and cut into 1/2-inch pieces

1/2 teaspoon smoked paprika 

3 tablespoons olive oil 

Kosher salt and freshly ground black pepper 

1 sweet onion, thinly sliced 

2 cloves garlic, minced 

1 bunch asparagus, trimmed and cut into 1-inch pieces 

2 teaspoons finely chopped fresh sage 

4 to 8 large eggs 

Hot sauce, for serving 

Directions

Preheat the oven to 425 degrees F.

Toss the sweet potatoes in a bowl with the paprika, 1 1/2 tablespoons of the oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on a rimmed baking pan in a single layer and bake, stirring once or twice, until tender and golden in spots, about 15 minutes.

Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened and golden, about 15 minutes. Add the garlic and cook, stirring, 1 minute. Increase the heat to medium-high and add the asparagus. Cook, stirring often, until the vegetables are tender, about 3 minutes. Stir in the roasted sweet potatoes and sage and season with salt and pepper. Transfer the hash to a bowl, cover and keep warm.

Add the remaining 1/2 tablespoon oil to the skillet and heat. Crack the eggs into the skillet and fry the eggs as desired. Divide the hash among plates and top with the fried eggs. Serve with hot sauce.

READ ALSO: A healthy day begins with a healthy breakfast

No-Cook Blueberry-Almond Oatmeal

Throw together this healthy oatmeal the night before and enjoy it the next morning. We love it cold, but if you prefer a little warmth, remove the lid and microwave the oatmeal until hot, about 1 minute.

Total: 6 hr 10 min

   Prep: 10 min

   Inactive: 6 hr

Yield: Serves 1

Level: Easy

Ingredients

3/4 cup nonfat milk

1/2 cup old-fashioned rolled oats

1/3 cup blueberries

1 teaspoon packed light brown sugar

1/4 teaspoon finely grated lemon zest

1/8 teaspoon pure vanilla extract

3 drops pure almond extract

Kosher salt

1 tablespoon toasted sliced almonds

2 teaspoons honey or agave nectar

Directions

The night before, combine the milk, oats, blueberries, brown sugar, lemon zest, vanilla, almond extract and a pinch of salt in a glass pint jar or other containers with a lid. Secure the lid and shake. Refrigerate at least 6 hours up to overnight. In the morning, top with the almonds and drizzle with honey.