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Start your day off right with a healthy breakfast. Oatmeal with bananas and orange juice... granola with strawberries, dried cranberries, and blueberries along with a glass of milk... whole wheat pancakes with sliced apples and cinnamon and a cup of herbal tea. They're all great choices and make for a great day starter. These are not weekend meals or for mornings when you've got extra time; they're everyday necessities.

Be sure to include fruits, grains, dairy and a protein in your breakfast everyday. And don't forget your prenatal vitamin!

Getting tired of the same old things morning after morning? In addition to the breakfast standards above, why not try some of these delicious breakfast options. They're easy to prepare and they taste wonderful. They can be served for brunch and light suppers, too.

Very veggie scrambled egg whites

You will need:
5 egg whites
¼ cup chopped mushrooms
¼ cup chopped peppers, red or green
¼ cup chopped zucchini
¼ cup diced tomato
1 Tbsp chopped onions or shallots
A few pinches of your favorite fresh herbs
Non-stick cooking spray

You can substitute any of your favorite vegetables for the vegetables listed above. Try broccoli, yellow squash, spinach, artichoke hearts, the possibilities are endless.

Directions:
1. Spray your frying pan with a light coating of cooking spray.

2. Add all veggies but tomatoes to pan and allow to cook for three minutes, stirring as needed.

3. Add the herbs and spices which suit your taste buds, fresh is best, but dry will do if you don't have fresh available.

4. In a mixing bowl, beat eggs whites for thirty seconds with a fork.

5. Pour egg whites into pan, stirring them into your veggie and herb mix.

6. Allow to cook to desired fluffiness or firmness, stirring occasionally.

7. Enjoy!

Serves four. Eating alone? Serve yourself a quarter of the scramble, and refrigerate the rest to be enjoyed later. This reheats quickly in the microwave. You've got tomorrow's breakfast covered, too.

Served with whole wheat toast and a glass of milk, you've covered proteins, veggies, dairy and grains.

Oven baked frittata

You will need:
5 egg whites
¼ cup low fat milk
½ cup whole wheat flour
½ cup oat bran cereal
1 Tbsp baking soda
1 ½ cups low fat mozzarella cheese
2 Tbsp grated parmesan cheese
1 cup diced zucchini
1 small tomato, chopped and strained
¼ cup chopped onions
A few pinches of your favorites herbs

You can substitute low fat cheddar cheese in place of mozzarella. Any vegetable of your choosing can take the place of the zucchini.

Directions:
1. Preheat oven to 400 degrees.

2. Scramble eggs whites for ten seconds in a large mixing bowl.

3. Add all other ingredients to bowl and mix together with a spoon.

4. Pour into 8 inch square or round non-stick pan or casserole dish.

5. Bake for 35 minutes or until top is golden brown. Use the toothpick test to determine if it's done - stick a toothpick into the center of the frittata, if it comes out wet it needs more time, when the toothpick's clean the frittata's done.

6. Allow to cool for five to ten minutes.

7. Enjoy!

Serves four. Leftovers cut into pieces reheat nicely in the toaster oven.

Eat with orange slices and a glass of low fat milk and you and baby are off to a great start. Want to serve it for brunch on Sunday? Serve it with a tossed salad and a crusty loaf of whole grain bread.

Strawberry Banana Muffins.

You will need:
½ cup finely chopped strawberries
½ cup mashed bananas (overripe works best)
2 egg whites
2/3 cup flour
2 Tbsp banana pudding mix (instant variety)
2 Tbsp strawberry applesauce (or regular applesauce)
¼ cup sugar
¼ tsp salt
½ tsp vanilla extract
½ tsp double action baking powder

Substitute blueberries, raspberries, or blackberries if you desire. Even frozen fruit will work, just be sure to fully defrost and drain excess water.

Directions:
1. Preheat oven to 400 degrees.

2. Grease muffin pan or use disposable muffin/cupcake liners.

3. In a small bowl, combine and stir flour, salt and baking powder.

4. In a large mixing bowl, combine bananas, strawberries, pudding mix, applesauce, sugar, vanilla, and egg whites. Stir gently with spatula using five strokes.

5. Add flour mixture from step 3. Stir fifteen to twenty strokes. Batter will be lumpy.

6. Spoon batter into six muffin cups.

7. Bake twenty to twenty five minutes, until golden brown. Use the toothpick test.

8. Cool in pan for five minutes, then place on wire rack to cool to desired temperature. Can be served warm or room temperature.

Makes six muffins. Leftovers? Good for tomorrow's breakfast or a snack any time of day. Try the leftovers toasted with a little honey or fruit spread.

Serve these muffins up with a fruit salad and a glass of low fat milk for a sweetly healthy breakfast.