Question of the month: what do you eat for breakfast, and why?

Fruit. No matter what you choose, it's super-nutritious--loaded with fiber, antioxidants, vitamins and minerals. And because it's so easy to digest, it doesn't weigh me down.

Lindsay Travnicek

Boston, MA

A breakfast burrito. I drain a can of black beans, dump them in a frying pan, mash them with a fork and add about 1/2 cup of the best-quality salsa I can find (Arriba's Roasted Garlic and Cilantro is my favorite). I sprinkle a little extra onion and/or garlic powder on the mixture, and heat it up. Then I heat a corn tortilla (or two) in another dry hot frying pan for about 30 seconds on each side. I roll up some of the bean/salsa mixture into the tortilla, and toss on a bit of cilantro or avocado. I wash it down with fresh squeezed orange juice or grapefruit juice. I don't even think about food for at least five hours.

Denise Hall

Harwich, MA

Organic quinoa with soymilk, raisins, sunflower seeds, honey, cinnamon and flax oil. It provides a variety of nutrients and flavors, but most importantly, it keeps my energy going and my hunger down until lunch. I also enjoy a cup of Chai tea on cold mornings.

Casey Carswell

Lombardy, ON

Canada

Hi-Lo cereal, which has 12 grams of protein per serving and is low in carbs. I always use soymilk (vanilla enriched Soy Dream) and add fresh or frozen blueberries. I eat breakfast every morning and try to start with 10 grams of protein. I find it gives me more energy through my day.

Stephanie Reed

Santa Barbara, CA

Health Valley cereal bars, a banana and orange juice (I get cranky without the juice). As a college student and new vegetarian, I eat anything that's quick and easy.

Tina Foster Via email

Getting protein is a must. My current favorite breakfast is "Fakin' Bacon" smoked tempeh strips paired with a bowl of oatmeal or quinoa hot cereal (I've become attached to the Altiplano Gold Oaxacan Chocolate Quinoa cereal), using soymilk instead of water, with fresh or dried fruit to round it out. My other favorite breakfast is a bowl of rice noodles with green leafy vegetables and a sauce of tahini, tamari, garlic and a squeeze of lemon. It's wonderfully comforting (along the lines of mac and cheese), and it's fortifying enough for me to make it to lunch.

Cheryl Babcock Via email

Whole grain cereal, like Weetabix, with fat-free soymilk and ground flaxseeds. It provides me with plenty of fiber, protein and omega-3 fatty acids.

Ken Clifford

Fort Lauderdale, FL

Two slices of whole wheat toast, one with blueberry jam and the other with peanut butter (organic, of course), with a mug of English breakfast tea.

Vanessa Dodge Via email

My husband and I eat a full cooked breakfast every morning (we both have home offices) and vary the menu daily. But we always have two or three servings of fresh fruit (usually a chopped mix of whatever is seasonal) and a glass of milk. Adding in some complex carbs (wholegrain muffins, pancakes, waffles, etc.) keeps us going until lunchtime.

Victoria Kosko Via email

Fat-free waffles spread with peanut butter. I avoid the sugary syrup, and the protein helps kick-start my day. I introduced this breakfast to my nieces and nephew on a recent visit. Their mother was thrilled to lessen their sugar intake at breakfast while providing them energy on their way to school. My 7-year-old niece thought it was cool that I had "invented a new food."

Jennifer Lyng

Chicago, IL

Because I get to work at 7 a.m., I wait until I'm settled at my desk before I eat breakfast. I fill a coffee mug with instant oatmeal and add a shake of wheat germ and a small handful each of chopped dates, raisins, walnut pieces--all items I can keep in my desk drawer or the office fridge. Add hot water from the coffee machine, and I have a healthful, delicious breakfast that keeps me satisfied until lunchtime. No hunger pangs or cravings for doughnuts at 10 a.m. like most of my co-workers. If I need a bit of something before lunch, a cup of green tea and a small piece of dark chocolate hit the spot.

Diane Carlin Via email

I'm crazy for tofu in anything, so I love eating last night's stir-fry the next day for breakfast. I jazz it up a little with fresh veggies or an egg. Baked beans are also a "10" for breakfast! The best breakfast keeps you going all morning long.

Kellie Agnew Clark

Fredericton, NB

Canada

A bowl of Cheerios, two pieces of whole wheat toast, a banana, a cup of orange juice and a multivitamin.

Justin Snider Via email

I eat three egg whites with ground black pepper to get a head start on my protein for the day. I'll throw in spinach or tomatoes for flavor and vitamins.

Whitney Shephard

Atlanta, GA

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Reader Recipe

VEGAN BLUEBERRY MUFFINS

Makes 12 muffins

"I came up with this because I couldn't find easy baked-goods recipes for vegans," says Laurie Dolan, a California resident and a mother of two boys, "I saw in a PETA newsletter a while back that you could substitute applesauce and baking powder for eggs, so I started experimenting with basic cookie, cake and muffin recipes. One of my favorite results was this blueberry muffin recipe,"