Mornings can be rough, especially after a long summer of late nights. 

The perfect breakfast and snacks can easily set a positive tone for the entire day. 

Nutritious foods rich in protein can provide boosts of energy throughout the day and will help students get back in the groove this fall semester.

These three simple recipes will help with transitioning into the semester seamlessly without having to sacrifice too much sleep for preparation and cooking time.

  

Scrambled Tofu Vegan Burritos

Adapted from Paint and Tofu

· 1/2 pound extra firm tofu, pressed and cut into cubes

· 2 whole wheat tortillas

· 1/2 clove of garlic

· 1/4 onion, diced

· 1/2 cup baby spinach leaves

· 1/2 cup mushrooms, sliced

· dash of turmeric

· 1/8 tsp chili powder

· 1/8 tsp paprika

· dash of cumin

· salt and pepper to taste

· olive oil

1. Sauté onions and garlic in olive oil over medium heat for two minutes.

2. Add red pepper, mushrooms and tofu. Sauté for 5-6 more minutes, crumbling the tofu as you stir. Add spinach last.

3. Stir in spices, remove from heat, and wrap filling in pre-warmed tortillas.

Egg-White Muffin Melt

Adapted from Fitness Magazine

· 3 egg whites

· 1 whole grain English muffin

· 1/2 cup spinach

· 1 slice reduced-fat cheddar cheese

· 1 slice tomato

1. Scramble 3 egg whites

2. Cover half of the English muffin with 1/2 cup spinach and the other half with 1 slice of cheese. Toast until cheese is melted.

3. Add egg and tomato to complete the sandwich.

Avocado Toast

Adapted from Pinterest

· 1 slice wheat bread

· 1/2 sliced avocado

· 1/4 cup pomegranate seeds

· 1/4 cup crumbled feta cheese

· olive oil

1. Toast bread and lay sliced avocado on top.

2. Sprinkle feta cheese and pomegranate seeds on top of avocado.

3. Finish with a drizzle of olive oil.