We're supposed to eat green stuff every once in a while. Dark green stuff. It's good for you. So, scramble some eggs and eat some spinach. 

What you'll need:

• 4 cups of fresh spinach
• 2 eggs scrambled
• 2 tablespoons butter

What to do:

1. In a skillet, heat butter on medium heat.
2. Saute spinach until wilted.
3. Scoop spinach onto your plate.
4. Scramble eggs.
5. Serve with salt and pepper to taste.

Salt on the spinach makes it taste pretty good.

Got to get your greens somehow, men. Just do it. 

This is a smoothie that is quick and healthy. It serves a family of 4. It's mainly based upon yogurt and bananas. But we have a simple trick to make the smoothie thick. 

Here's what you need to make the greatest fruit yogurt smoothies:

• 2 cups of yogurt
• 2 cups of milk
• 3 bananas
• 1 avocado
• 1/4 cup of peanut or almond butter
• 1 spoonful of collagen
• 2 tablespoons of syrup
• assorted fruit

Blend it all in a blender.

We've been testing smoothies for years, and we continue to improve on the balance of the ingredients. This simple recipe is a simple way to feed a family a quick, healthy breakfast. 

Good Ingredients

We've tested and compared yogurts from the grocery store to the farm, and the best yogurt that our taste-testers love comes from a local organic farm. The yogurt has been fermented for at least 24 hours, and it has not been heated at high temperatures, so the bacteria is still alive. If that freaks you out, then consider Wallaby organic Greek plain yogurt from the store. It came in a close second place, because of its taste and thickness. 

Cool

We've tested adding ice, but that makes it too cold. We recommend using frozen fruit to bring some sweet fruit taste to the smoothie in addition to adding some coolness to the taste. 

The Trick

The avocado makes it thick. Remove it, and it becomes much thinner. Avocado is the trick to thick smoothies. 

Action Shots:

Here's a quick breakfast that I enjoy making for the family. It's scrambled eggs and Swiss chard. Swiss chard is a great side dish to an egg breakfast. Chard is like spinach, but tastes better. It's meaty and earthy. Chard contains a lot of vitamins. 

Stems Tip

I recommend cutting off the stems from mature chard, but keep them if they're thinner than a pencil. Keep the mature stems for later stuff, like soup or baking. Add the young chard stems for some chewiness of the chard dish.  

Water Tip

We've cooked charge in our test kitchen many tie. We know that chard isn't like spinach which has a lot of water content, so we add a small amount of water to cook it. We simply leave the leaves wet after washing. No need to add water to the pan. Cook a little until the chard feels tender.

Ingredients

• 3 tablespoons olive oil
• 1 small red onion, halved and sliced thin
• 2 pounds Swiss chard, with big stems trimmed, all rinsed, and roughly cut up, and left wet 
• some salt and black pepper
• 1 tablespoon balsamic vinegar

Instructions

1. Heat the pan to medium-high and add oil and onion to the pan. Cook until the onion is soft and beginning to brown.
2. Throw in the chard. Use tongs to flip and stir with the onion.
3. Sprinkle the salt and pepper over the chard.
4. Cook until the leaves are wilted and the stems are cooked enough to be cut through easily with a knife.
5. Remove the pan from the heat. Splash with vinegar
   
6. Serve.

This is one manly, hearty breakfast.