Yogurt

Rich in protein, the oats and nuts in this sweet, crunchy dessert will help keep blood sugar levels stable.

Rather than fussily cutting the grapefruit into neat segments, Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.

If you think mackerel is too fishy, this is the recipe that will change your mind. The fish's assertive, slightly oily character is tempered by the brightness of lemon juice and creamy richness of yogurt.

Lett prefers Hachiya persimmons for this fabulously simple dessert (they're the ones with the pointy shape). But don't use them until they're super soft and completely ripe; they taste unpleasantly tannic otherwise.

You can find Thumbelina carrots at farmers' markets.

We tried all kinds of gingersnaps to make this easy crust. Our favorite? Anna's Ginger Thins.

Aptly named beluga lentils look like little beads of caviar. They cook quickly, and they hold their shape.

We admit that we have had cake for breakfast before. Who hasn't? But how about breakfast for dessert? This recipe came about when we accidentally made too much pancake batter on Sunday morning. It's our take on a thousand-layer cake. The pancakes can be made up to a day ahead and refrigerated. The cake can be assembled up to 2 hours ahead. Not feeling like dessert? Prepare the pancakes using only 2 tablespoons of sugar and have them for breakfast.

This bright, creamy yogurt sauce is lightly flecked with herbs and is great for everything from drizzling over savory bowls of grains to spooning on top of fried rice, breakfast hash, or Buckwheat Crepes. Double the recipe for a larger group or to keep a little jar of the sauce in the refrigerator. It's season-less, really. Morning Notes: Depending on the kind of yogurt you use and how you prefer the consistency of this sauce, feel free to add a spoonful (or two) of cold water to thin it out.

If you grew up in Northern California in the 1990s, you lived through the trend that was sprouts. From alfalfa sprouts to bean sprouts, they seemed to find their way into every green salad, sandwich, and omelet. This savory whole-grain breakfast bowl is inspired by those California days, with chunks of ripe avocado, crumbled Cotija cheese, toasty almonds, and a citrus-sparked yogurt sauce. While alfalfa sprouts were prevalent when I was growing up, today I try to branch out, using a tangle of colorful bean sprouts or more delicate radish or sunflower sprouts. These morning bowls couldn't be easier to prepare, but the barley does take a while to cook; I put a pot on the stove first thing in the morning so it'll be ready by the time I've had my coffee and prepped the other ingredients. Feel free to experiment with other grains, too. I've tried this with both quinoa and farro, and it's as wonderful with delicate grains as it is with heartier ones. Morning Notes: Cotija cheese is popular in Mexican and Latin dishes. It's a firm, crumbly cheese made of cow's milk and is used so often because it's milder than feta or even goat cheese and softens with heat but doesn't fully melt. You can also use queso fresco if it's easier to find.

Try this winning Raspberry Lemon Splash recipe submitted by a consumer for CARNATION BREAKFAST ESSENTIALS® "Shake Up Your Morning" recipe contest.

Hot-smoked salmon, unlike cured, is fully cooked.

If you like, serve this with whipped cream or an extra dollop of yogurt.

Finely chopped toasted walnuts bulk up the yogurt dressing for this gorgeous salad. It's pretty enough to serve to company, either as the main course of a vegetarian meal or as a meatless offering at a summer potluck.

This soup is about as easy as opening a can, and it is especially good for lunch on a hot day or poured out of a thermos at a picnic; it is so refreshing and satisfying. And if you have cucumbers in your garden, here is a way besides salad or pickles to use your bounty. This recipe can easily be doubled.

Kippers, Vidalia Onions, Lemony Mayo and Greens When I went to Norway two years ago, I was amazed by how healthy everyone looked. The women, in particular, had complexions that were milky white; their hair was shiny, and they had a radiance about them that could only come from the incredible amounts of omega-3-rich, cold-water fish they ate. When I returned home, I tried to maintain a high level of fish consumption, knowing it would also be beneficial for my brain, heart and muscle mass. Scientifically speaking, the protective effects of fish consumption greatly outweigh any of the risks you may read about. This recipe was inspired by my trip to Norway, and it's as delicious as it is nutritious; the sandwich is bursting with heart-healthy fats, vitamins D and A and the minerals calcium and potassium. Kippers are salted, cold-smoked herring; if you can't find them, try sardines or anchovies. While this meal isn't the most kid-friendly, it will keep you nourished and energized so you can tackle whatever life throws your way!

Chicken, Red Grapes, Walnuts, Dill, Scallions, Radishes and Arugula When my mom comes to visit on a busy weekday, I want to make a quick yet nutritious lunch for the two of us. Chicken salad is a classic I can usually whip up using ingredients I have left over in my refrigerator. But this recipe is what I call a "basic made better." With less fat than traditional chicken salad, more protein and a lot more flavor, this luscious salad can be enjoyed on anything from a baguette to marbled rye or served in a pita or atop a bed of mixed greens with a side of cornbread. You can't go wrong! And it is all the better if you have cooked chicken on hand. Either way, you can make this satisfying lunch in a snap.

Labneh is an Arab cheese made by draining yogurt so it loses most of its liquid. Use natural goat's milk yogurt, or, if unavailable, natural full-fat cow's milk yogurt, but not the Greek varieties. This recipe takes at least 48 hours to make. If this is all too much, you can buy labneh from Middle Eastern grocery stores. Store the labneh in the fridge to use as a spread, like any cream cheese. A more labor-intensive option is to roll it into balls and then preserve them in a jar of oil. The jar will look beautiful, the cheese keeps for weeks at room temperature, and the balls will create a special visual effect when used, as they are, in salads and legume dishes (Couscous and Mograbiah with Oven-Dried Tomatoes ).

Chili is the perfect party food. Just keep a pot of it warm on the stove, put out the fixings, and let everyone help themselves.

This rich, subtly tangy cream spiked with almond essence gives ripe, sliced pears just the embellishment they need to go from fruit to fabulous.