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Eating breakfast is one way to get your metabolism fires burning strong, but what you eat can boost your metabolism even more. With a quick whir of the blender, here's a smoothie recipe loaded with metabolism-boosting ingredients.

In this recipe, you'll find calcium-rich Greek yogurt, almonds, and broccoli, which has been shown to help the body break down fat. The almonds, cannellini beans, and yogurt also add a great deal of protein, and what's more, the zinc in the yogurt may increase the production of the hormone leptin, shown to improve metabolism and suppress appetite. The high-fiber strawberries keep you feeling full longer and are also packed with vitamin C. Pour in some green tea for caffeine, a natural metabolism booster, and top it all off with cinnamon, a warming spice that can temporarily boost metabolism. In the end, you've got a breakfast under 345 calories that offers over 30 grams of protein and 7.2 grams of fiber.

Find out how delicious boosting your metabolism can be when you read more.

Throughout middle and high school, I practically subsisted on Nature Valley's crisp and crunchy Oats 'n Honey granola bars. To this day, a mere glimpse of the bold green wrapper gets my stomach grumbling. So when I stumbled upon a recipe hack for the snacktime staple, I knew I had to try it for myself.

My first attempt turned out a batch that, while enticing, wasn't quite right; my roommates happily scarfed them down, but to my nostalgic palate, they were slightly too soft, not quite salty enough, and tasted a little raw. Thankfully, with a few tweaks — notably, toasting the oats and swapping out half the honey for brown sugar for a deeper flavor and a crisper, toastier texture — they're everything my teenage self could've wished for. Even better, they're slightly less sweet, leaving my slightly more sophisticated mid-20s persona pleased as punch as well.

Get the recipe, and start snacking.

Arguably the most delicious way to revive stale bread is french toast. Simpler than pancakes, french toast can be ready in less than 20 minutes and is an easy way to feed a house full of people.

The bread soaks in a batter consisting mainly of milk and eggs. Then the drenched pieces are thrown on a skillet to sear on each side, which results in a custardy interior and toasted exterior.

The actual french toast is minimally sweetened; let each person customize his or her own with fresh berries, maple syrup, and powdered sugar. Keep reading to see the french toast recipe.

The change of seasons may bring to mind shorter hemlines and a rededication to the gym, but it also means that the opportunity to indulge in a favorite balmy-weather treat — s'mores — is just around the corner. Sadly, it's not quite prime bonfire and grilling weather yet, even in Northern California, so I've come up with a fix to tide us over till then: a s'mores-inspired snack (OK, dessert) mix.

Now, I'd like to take credit for this rather clever idea, but that would be disingenuous; inspiration first struck after tasting a sample of Mama Mellace S'mores Snack Mix at the Fancy Food Show. Tasty, but a hair too sweet, and lacking the salty-sweet punch I so crave, this snack mix was on the right track but not quite as delightful as it could be. So, like any good test cook, I set out to re-create it the way my taste buds intended.

Keep reading for the dangerous — I warned you! — recipe.

Like peanut butter and jelly, lamb and mint, or strawberry and rhubarb, tomato soup and grilled cheese were practically made to be paired with each other. Here, I've taken the combination one better and — inspired by the always charming and ingenious Ina Garten — melded two solid concepts (tomato soup with grilled cheese, and a crispy crouton garnish) to create a dish that really, truly may just blow your mind.

This combination is pretty darn hard to beat — like a comforting hug in a bowl — but is admittedly a bit indulgent. For days when you're looking for something a little less over the top, omit the grilled cheese croutons, and garnish per usual, adding a swirl of extra-virgin olive oil, and an extra pinch of red pepper flakes if you can handle the heat. Either way, this classic tomato soup is a soul-soothing must make.

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We've got a new partnership with the recipe, equipment, and product testing gurus at America's Test Kitchen. They'll be sharing some of their time-tested recipes and technical expertise with us weekly. Today, recipe developer and grilled cheese queen Yvonne Ruperti shows us how to make DIY American cheese; consider it an ooey, gooey, cheesy paean to the grilled cheese sandwich.

I'm not afraid to admit that I love American cheese (yes, like Kraft Singles) by itself, on a grilled cheese sandwich, on a cheeseburger, or even just slapped onto a plate until it's nice and gooey (a childhood pleasure that I never outgrew).

But what exactly is American cheese? I have to think it's the answer to that exact question that's given the stuff such a bad rap. The American cheese you find in the supermarket refrigerator case isn't cheese made in the traditional way (milk that's formed into curds and pressed). Instead, it's either a blend of cheese and additives, or it's a highly processed mixture of ingredients such as water, milk, milk fat, protein, whey, food coloring, flavorings, and emulsifiers. The result is a processed cheese with a mild flavor that melts incredibly well. I wanted to get as close as possible to the taste and texture of American cheese using only pantry ingredients and a food processor. A little tinkering proved I didn't need much; the key was quickly melting together a mix of milk, cheese, and a few other ingredients (including plenty of salt), then giving it a chance to set up with the help of a little gelatin.

By making your own American cheese, you will know exactly what went into it, and you can also include add-ins such as black pepper, roasted red peppers . . . you name it. As I concocted my version of American cheese in the test kitchen, not only did I draw a crowd of curious onlookers, I caused all of the snooty foodies to run for the hills. But that's okay with me; they can keep their Époisses and Robiola — I'm completely content eating my perfectly melty, toasted grilled cheese with American cheese any day of the week.

Keep reading for the recipe.

When I moved to the Bay Area, my friend Jennifer's family had me over for this steak. It was love at first bite! Recently, Jen made it for us with our kids, and I was reminded why it's such a whole-family favorite. The simple marinade leaves you with the most tender and flavorful steak you've ever eaten, and after 12 minutes or less on the grill, dinner is served!

Keep reading for the tasty recipe!

While making another one of my favorite smoothies, seeing a bunch of ripe bananas in the kitchen gave me the urge to bake some banana bread. Then a light went off — why not combine a smoothie recipe with banana bread to make banana smoothie muffins?

Made with pureed banana, spinach, and strawberries, these muffins came out even more deliciously sweet and moist than anticipated. Skeptics might be turned off by the greenish hue, but just like green eggs and ham, "try them, try them," and this might become your new favorite banana bread recipe.

From Jenny Sugar, POPSUGAR Fitness

Banana Smoothie Muffins

Recipe Notes

These muffins taste best freshly baked, with the edges slightly crispy. Store leftovers in an airtight container.

Ingredients

3 ripe bananas
2 cups packed baby spinach
8 strawberries
1 1/2 cups whole wheat flour
3/4 cup sugar
1 egg
1/4 cup canola oil
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt

Directions

1. Preheat oven to 350 degrees.
2. Puree the bananas, spinach, and strawberries in a blender.
3. In a medium-size bowl, combine the flour, sugar, egg, oil, baking soda, cinnamon, and salt.
4. Pour the smoothie mixture into the bowl and mix well.
5. Put paper or silicone muffin cups in a muffin pan (you'll need two pans for 14 muffins).
6. Spoon the batter, filling each cup about three quarters full.
7. Bake for 20 to 30 minutes or until a toothpick inserted comes out clean.
8. Allow muffins to cool on a rack and enjoy!

Makes 14 muffins. Here's the nutritional information for one muffin.

Source: Calorie Count

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My family loves popcorn. The fiber sustains my boys through sports practice. I buy Whole Foods Market popcorn that has no added ingredients. Sprinkled with the cinnamon-sugar mixture on top, it's a yummy treat.

Keep reading for the recipe.

I'm rarely inclined to re-create a restaurant dish at home, as they often involve multiple components best executed in a setting where a coterie of chefs and prep cooks can pitch in to their prep. That said, I knew I'd have to break my rule after obsessing over a biscuit topped with pimento cheese, prosciutto, and microgreens at California's Artisan Cheese Festival.

Thankfully, none of the components involved are particularly trying to produce. Pimento cheese involves little more than a few swipes of a grater; drop biscuits are a dump-and-stir operation; the other ingredients are a mere matter of sourcing. Combine these all into a rustic finger food, and the result is a hearty appetizer far greater than the sum of their already dangerously enticing parts. Make them yourself, and I'm sure you'll agree.