3 Insanely Yummy Breakfast DIYs

We’re all for starting the day on the right foot, but it takes some serious planning to squeeze in a healthy breakfast before work. And, to be perfectly honest, sometimes we totally fail (read: grab a big, buttered bagel from the coffee cart outside). So, to avoid any carb-crash mishaps, we’re stocking up on ingredients for these three quick-and-lean breakfasts. They’re loaded with good-for-you ingredients and can be prepared in literally seconds. Pack ‘em to go, or enjoy at home between fluffing your hair and blotting your lipstick.
IMG_5805Photo: Courtesy of Erin Phraner.
Breakfast Berry Tart
Who says a quickie breakfast can’t be beautiful? We created a breakfast “tart” using a toasted English muffin as the crust, topped with low-fat ricotta cheese, berries, honey, and pistachios. Trying to go dairy-free? Use softened Tofutti cream cheese (or similar) in place of the ricotta.
Serves: 1
1 whole-grain English muffin, split and toasted
¼ cup low-fat ricotta cheese
½ cup raspberries
1 tbsp chopped pistachios
Honey, for drizzling
Put the English muffin halves on a plate; divide the ricotta among the halves, and spread using a knife.
Press raspberries into the ricotta. Sprinkle with the pistachios. Drizzle with honey.

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IMG_5868Photo: Courtesy of Erin Phraner.
Blue Cheese Breakfast Dip
Savory-breakfast-lovers, this one’s for you. Turn a simple container of plain Greek yogurt into a fast breakfast dip. Just stir in lemon juice, crumbled blue cheese, salt, and pepper, and serve with crudités (most grocery stores sell them precut these days). Not a fan of blue cheese? Try sprinkling in a little ranch-dressing mix instead.
Serves: 1
1 (6-oz) container plain, nonfat Greek yogurt
1 tbsp fresh lemon juice
¼ to ⅓ cup crumbled blue cheese
Kosher salt and freshly ground pepper
Crudités and/or whole-grain crackers, for dipping
Open the Greek yogurt, then add the lemon juice, blue cheese, and a generous pinch each salt and pepper right to the container; stir until combined.
Serve the dip with cut vegetables and/or whole-grain crackers.
IMG_7800Photo: Courtesy of Erin Phraner.
Cucumber-Melon Breakfast Cooler Later, Liquiteria — these days, we're whipping up our own green juice at home. We used English cucumber, melon, and lime juice to give this recipe a fresh twist — great for brightening up a cold, gray day. Snag precut honeydew from the grocery store or bodega to save a little time.
Serves: 1
1 cup sliced English cucumber (skin on)
2 cups cubed honeydew melon
½ cup packed baby spinach
1 cup ice
¼ cup water
Juice of ½ lime
1 tbsp simple syrup (or zero-calorie sweetener)
Put the cucumber, honeydew, spinach, ice, water, lime juice, and simple syrup in a blender, and blend until smooth.

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