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Better Breakfast Month breakfast recipes

Wake Up To A Healthier Lifestyle With These Recipes For Better Breakfast Month

We all know the saying that breakfast is the most important meal of the day. However, we also know that with snooze buttons and hurried mornings, eating a healthy breakfast each day can prove to be a challenge. Although stopping by a drive-thru on the way to take the kids to school or to work or stocking up on microwaveable frozen breakfasts are a solution, most processed and fast food breakfasts are high in calories, fat, and even sodium. Albeit convenient, they are definitely not the best start to the day.



As the summer winds down. September is quickly approaching, and it marks the start of Better Breakfast Month. With even more attention being placed on the most important meal of the day, this is the perfect opportunity to learn how to live a healthier lifestyle by making better breakfast choices. A delicious breakfast full of protein and nutrients will help you power through your day.

If you’re not sure where to start, don’t worry! Luckily, Dr. Caroline Cederquist and her husband, Ed Cederquist at bistroMD are here to help! Below are just a few of their healthy breakfast meals you can try for yourself to start your day with healthy eating. Take a look at the nutritionally-balanced, delicious, and easy breakfast recipes below.

Better Breakfast Month

Better Breakfast Month breakfast recipesbistroMD’s Sweet Potato Pancakes:

Nutrition per serving with 3 turkey sausage links on the side
Calories: 330
Protein: 24 g
NET Carbohydrate: 19 g


{Serves 2}

1 cooked sweet potato
2 Eggs
2 tablespoons Peanut Butter
¼ teaspoon baking powder


  • Mix all ingredients in bowl. Mixture will be lumpy.
  • Cook on a skillet or griddle and enjoy!
  • Serve topped with a sprinkle of cinnamon and a side of turkey sausage.

Better Breakfast Month


Better Breakfast Month breakfast recipesbistroMD’s Mixed Berry Crepes

Filled with fresh ricotta cheese and topped with a variety of fresh, juicy berries, these crepes are easy to make and perfect for a weekend brunch.

{Serves 4}

2 cups of milk
2 eggs
1 cup and 2 Tablespoons of all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon of olive oil
1/2 teaspoon of orange zest
1 and a1/2 pint of strawberries (hulled and quartered)
1 and a 1/2 pint of blueberries
1 and a 1/2 pint of raspberries
2 teaspoons of fresh lemon juice
3 and a1/2 Tablespoons of granulated sugar, or to taste
1-1/2 cup whole-milk ricotta cheese
1 Tablespoon of olive oil
Confectioners’ sugar for dusting


  • In a blender, combine the milk, eggs, flour, salt, oil and zest. Blend until smooth. Transfer to a bowl, cover and refrigerate for a half hour.
  • In a large bowl, combine the strawberries, blueberries, raspberries, lemon juice and 2 Tablespoons of the granulated sugar, or to taste.
  • In another bowl, combine the ricotta and the remaining 1 and a 1/2 Tablespoons of granulated sugar. Set aside.
  • In a crepe pan over medium heat, melt 1 teaspoons of the butter to coat the pan evenly. Pour in 1/4 cup of the batter and spread with a spatula. Cook until the crepe is golden underneath, for 1 to 2 minutes.
  • Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover with aluminum foil. Repeat the process to make 8 crepes
  • Cover half of each crepe with the ricotta mixture and 1/4 cup of the berry mixture and roll into a tube.
  •  Place 2 crepes on each individual plate. Top 1/2 cup of berries and dust with confectioners’ sugar. Serve immediately.


Better Breakfast Month

Better Breakfast Month breakfast recipesbistroMD’s Black Bean Omelet

This delicious breakfast staple gets kicked up a notch with a black bean filling and fresh salsa on top.

{Yield’s one serving}


For Omlete:

1/2 cup of cage free 100% egg white liquid
1/8 teaspoon of extra virgin olive oil
A pinch of sea salt and black pepper

In a nonstick 8-inch skillet, heat the oil over medium heat. Pour the egg whites into a small bowl and sprinkle in the salt and pepper. Whisk for 10 seconds, add in the egg mixture to the skillet to cover the bottom and cook the eggs for two minutes. Using a rubber spatula, flip the egg over and cook for another two minutes. Transfer to a plate and leave the omelet open.

For Filling:

1/4 cup of canned organic black beans from Whole Foods

1/8 teaspoon of extra virgin olive oil

1 tablespoon of diced green pepper 

1 tablespoon of diced red pepper 

1 teaspoon of dice onions 

1/8 teaspoon of ground cumin

1/8 teaspoon of fresh chopped cilantro

A pinch of sea salt and black pepper

1/4 cup of Mexican shredded cheese

Better Breakfast Month

  • Drain black beans and rinse with cold water.
  • In a skillet, heat the oil over medium heat and add in the onions. Cook until the onions are clear.
  • Add in the peppers and cook for another two minutes.
  • Add in the black beans. Continue to cook for another minute.
  •  Add in the cumin, cilantro and salt and pepper. (Complete by using the cheese for stuffing).



Meet the Experts:


vcsPRAsset_2983120_64328_6c53aee7-16b5-41e2-813c-444edf3d1339_0Dr. Caroline Cederquist, M.D.

Caroline read her first statistics about obesity at a very young age. Growing up, the majority of Caroline’s family was overweight. Through her knowledge of weight management, she is proof that you can manage your genetic predispositions through healthy lifestyle changes. She wanted a career where she could help people understand this too. Caroline noticed that many illnesses she managed were aggravated by problems with nutrition or weight. This inspired her interest in bariatrics, the specialty of medical weight management. It’s through her extensive work with patients that Caroline developed the nutritional foundation for bistroMD, focusing on the right balance of macronutrients in the diet: the protein, the right carbohydrates, healthy fats and fiber. She further carries her message through publications in professional journals, and has appeared as a weight-management expert on several popular television shows, including Dr. Phil.


better breakfast month


Ed and Caroline Cederquist Erik Kellar photography

Ed Cederquist, CEO and co-founder of bistroMD

Merriam-Webster defines a “foodie” as “a person having an avid interest in the latest food fads.” For Ed Cederquist, however, being a “foodie” is a way of life. It’s about changing lives one ingredient at a time, and inspiring others to make healthier choices. As co-founder, and chief executive officer of one of the most successful diet companies in the nation, don’t let his title fool you: Ed Cederquist loves food, and he loves to cook. Ed founded BistroMD in 2005, and today, it is one of the most successful diet food companies in the nation. Rather than focus on the concept of dieting, Ed’s vision for BistroMD is about so much more than selling a weight loss product. It’s about making people see that you can still love food, while losing weight, and living a healthier lifestyle.

Ed continues this vision to this day, and his love for food inspires him to be a part of every “foodie” aspect of the BistroMD business. As the co-founder and CEO, Ed sits behind a desk from time-to-time, but his real passion is working with his chefs in the kitchen. Ed’s passion for food and his advocacy for better health ensures that every BistroMD client is only served the best. This means creating meals using only the highest quality ingredients, combined with the right science, and the beauty of an artistic presentation.

Better Breakfast Month

Wife. Mom. Believer. Writer. Advocate.

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