Top 10 Healthy Breakfasts (Single Servings)

It's getting to be that time of year once again.

Time to get back on the healthy eating wagon. At least it is for me. I did pretty good this year over the holidays - not indulging as much as I usually do. 

That being said though, January is the time I like to get everything back in order and clean up my eating habits. Sue and I have put together this list of 10 of our favorite healthy breakfasts to help you keep your healthy eating from getting too boring. 

Most of these recipes are quick and easy and all of them are delicious!

Simply click the name of the dish (above the photograph you want the recipe for) and that will take you to the recipe.

If you want even more healthy breakfast ideas simply type "breakfast" in the search bar located in the top corner of the screen. We have a billion (give or take) oatmeal, smoothie, and other recipes that are perfect to help you stay on track!

1. Strawberry Cheesecake Oatmeal

Strawberry and cream cheese in a tasty baked oatmeal for only 262 calories. 

Easy to whip up and takes about 30 minutes to bake. 

*Voila* Delicious breakfast for under 300 calories.

2. Skinny Creamsicle Milkshake

Believe it or not, there is only 165 calories in this amaze-balls, orange creamsicle milkshake.

Tart and refreshing this drink is a perfect way to start your day.

3. Low Carb Low Cal Waffles

Looking for gluten free?

Have we got a deal for you. 

These tasty waffles are gluten free, delicious, and only 200 calories for 3 waffles. 

4. Butter Pecan Oatmeal

Maybe you are in a hurry in the morning and don't have time to wait for things to bake?

How about some creamy Butter Pecan Oatmeal - for only 257 calories and ready in about 10 minutes?

Trust us, you won't regret it!!

5. Gluten Free Crepe

Another gluten free option for you is our Single Serving Gluten Free Crepe.

Whip up one hearty and tasty crepe for only 139 calories.

6. Skinny Chocolate Cherry Milkshake

I don't know about you but I LOVE shakes for breakfast. 

Especially when they are only 271 calories and loaded with protein.

Oh yeah, and chocolate.

7. Maple Pecan Muffin

Sometimes you just have to have a muffin for breakfast.

Now you can - for only 152 calories.

*gasp*

This one is gluten free too - just in case gluten is a concern for you!

8. Baked Cinnamon Bun Oatmeal

This is one of my all time favorite breakfasts (and dinners).

For only 300 calories you can eat the most delicious, amazing, ridiculous, best ever oatmeal on the planet. Nay.... universe!

9. Gluten Free Pancakes

In case you need something dense and filling that is going to really fill you up for a long day.

These pancakes have 5 simple ingredients, only take a few minutes from start to finish, and are gluten free. Oh yeah, and the ENTIRE recipe is only 290 calories!

10. Banana Bread French Toast 

This last recipe is the only one that isn't really a single serving BUT you can make the loaf, slice it, and then freeze it and take out the slices as you need. 

For the serving above it is only 200 calories.  

So much deliciousness!

There you have it. 10 tasty and healthy breakfast recipes to help you start the day on the right foot!

Sue and I have shared tons more healthy recipes on the site that you can find by searching in the search bar OR you can click on "Healthy Choices" at the top of the page for links to all of them in one place!

 

We're sharing at these fab linky parties (be sure to check them out!) - The Chicken Chick,

 Ms. enPlace, Carole's Chatter

 

 

Gingerbread Oreo Roll

I know some people that leave things to the absolute last minute and then don't have any time to come up with anything fancy schmancy enough to share with family and friends. 

Not me, of course.

Never.

But, you know.... other people that aren't me.

Well, here is the recipe that will save the day.

It literally takes less than 40 minutes from start to finish, requires only 4 ingredients, and takes NO skill at all. None. 

Plus.... it's uber appropriate for Christmas. I mean, it's gingerbread. It doesn't get too much more Christmas-y than that.

Gingerbread Oreo Roll

Ingredients

1 bag Gingerbread Oreo Cookies

1 bag mini marshmallows

3 Tbsp butter

approx half a bag of regular marshmallows

Directions

Spray a cookie sheet with cooking spray, set aside.

In a blender or food processor, pulse Gingerbread Oreo cookies until they are fine crumbs. Set aside.

In a large pot over low to medium heat, melt the mini marshmallows and butter until smooth. Remove from heat and stir in the Gingerbread Oreo crumbs. 

Stir until well mixed.

Spread the mixture out to about 1/4 inch thickness on the prepared cookie sheet. Let sit for about 5 minutes to firm up a bit. Using a butter knife or kitchen scraper, cut the mixture down the center to form 2 long and fairly skinny pieces. 

Place the regular sized marshmallows in a line down one side of each piece. (See photo below)

Place in fridge to chill for about 10 minutes to firm up.

When it is firm enough to handle without going all floppy - gently roll the marshmallows up, jelly roll style, in the Gingerbread Oreo mixture.

After rolling both and pressing firmly into a round shape, chill another 10 minutes or so to allow to firm up even more.

Using a serrated knife, slice into slices. 

I made mine about 1/2 of a marshmallow wide so I ended up with about 4 and 1/2 dozen slices. You can slice then as thick or thin as you want to!

*boom*

Done.

These keep better in the fridge as they are a bit sticky. Once they are thoroughly chilled though they seem to lose most of their stickiness and are fine out at room temp.

The taste is really mild gingerbread and the texture is a perfect mixture of crunchy and chewy. 

We made these before using regular Oreos and giant marshmallows. You can see how to make that version HERE.  

Santa Cheese Ball

Sue here. 

I just had to share this super quick, super easy, super de duper cute appetizer that would be perfect for your next holiday get-together. 

I was inspired by a photo of a cheese ball on the cover of Women's World Magazine this month. I used Jo and I's go-to cheese ball recipe that is always a big hit. Trust me, people will be asking you for the recipe wherever you bring it.

This only took me about 10 minutes to put together and then it just needs to chill until ready to serve. 

Seriously.

10  minutes.

Now you can give people another opportunity to see how fabulous you are!

Santa Cheese Ball

Ingredients

2 bricks Philadelphia Cream Cheese, softened

1 cup shredded, aged cheddar

2 cans of canned ham (about 1 cup total)

1/3 cup finely diced onion

2 - 3 generous dashes of Worcestershire sauce 

few drops of red food coloring

approx 1/4 to 1/3 cup ketchup

2 cups shredded Mozzarella

2 cherry tomatoes

2 black olives

2 spinach leaves

Directions

In a large mixing bowl, cream the Philly cream cheese until smooth, scraping sides of bowl as necessary. Add in the aged cheddar, canned ham, onion, Worcestershire sauce, and a few drops of red food coloring. Mix until well combined.

Remove about 2 tablespoons of this mixture and place in a small bowl. This is going to be your pom-pom on Santa's hat.

Take remaining cream cheese mixture and shape into a giant "teardrop" shape on a serving plate. Curl the very tip of the "tear drop" over a little. (This is the tip of Santa's hat.)

Carefully spread the ketchup about 1/4 to 1/3 of the way down from the tip of the "teardrop" - not too thick, just enough to cover the cheese ball.

Take the shredded mozzarella cheese and place it around the uncovered part of the tear drop in a fairly circular shape. (This is Santa's hair and beard)

To make the holly decoration on Santa's hat - place the 2 spinach leaves down and then place a cherry tomato on top.

To make Santa's face - place the cherry tomato for his nose and the 2 olives for his eyes. 

Take the 2 Tablespoons of reserved cheese ball that you set aside earlier and roll it into a ball. You can roll it in some finely shredded mozza if desired. Place on the top of Santa's hat for a pom-pom.

I put in a few drops of red food coloring so Santa's face stood out a bit from all that mozzarella cheese. He is otherwise a bit pale. 

This cheese ball is so versatile. We used it HERE for our Easter carrot cheese ball. We just left out the red food coloring. 

I like to serve this with different types of crackers or even baguette bread sliced up. 

We sharing at these fun linky parties - My Turn (for us) and Carole's Chatter

Double Gingerbread Cookies

Christmas cookies as far as the eye can see.

That's what is happening at our house right now. 

Don't get me wrong. I love cookies. I love Christmas cookies even more. 

What I don't like.... is making cookies. They seem to take foreeeeeeever. 

It's okay though. 

I persevere - especially when the result is cookies as delicious as these double gingerbread bad boys.  

Soft and squishy gingerbread with gingerbread M&Ms are sure to become your new holiday favorite.

Double Gingerbread Cookies

Ingredients

2 1/2 cups flour

1 tsp ginger

1/4 tsp cinnamon

1/4 tsp nutmeg

2 tsp baking soda

pinch salt

3/4 cup butter, room temp

1 cup brown sugar

1/4 cup molasses

1 egg

2 Tbsp milk

about 1/2 bag of Gingerbread M&Ms

Directions

Preheat oven to 375. Line a cookie sheet with parchment paper, set aside.

In a medium mixing bowl, stir together the flour, spices, baking soda, and salt. Set aside.

In a large mixing bowl, beat butter until creamy - scraping sides as necessary. Beat in sugar until smooth. Beat in molasses, egg, and milk.

Stir the dry ingredients into the wet ingredients until stiff dough forms. 

Using a medium cookie scoop, scoop dough onto prepared cookie sheet - about 1 to 2 inches apart. Press 3 of the Gingerbread M&Ms firmly on to the top of each cookie. 

Bake at 375 for about 10 minutes, until bottoms are lightly browned and tops appear "dry". 

Let cool for 5 minutes on cookie sheets before moving to wire rack to cool completely. 

Note - I believe I got about 33 or 34 cookies using a medium cookies scoop (about 1.5 Tbsp of dough per cookie)

Try not to eat all the cookies at once. 

No.

Really.

You will be tempted to.

 

Be sure to visit these fun linky parties - Ms. enPlace, The Chicken Chick, Horrific Knits

 

Chipits Giveaway Winner!

Sue and I held a giveaway on our blog a few days ago for 20 bags of Chipits thanks to the very generous Hershey's Canada. 

(Click HERE to see what the giveaway was all about.)

We did a random drawing and the winner is:

Melissa Thomas!

Congratulations Melissa. We will be sending your information on to Foodbloggers of Canada so Hershey's can send you your Chipits package!!

Thank you to all who entered. 

Hopefully we will be able to hold another giveaway in the near future!

Lemon Raspberry Trifle

Your probably really busy right now, right?

I mean, it's mid-December, the holidays are upon us, and there is just SO much to get done. Oh, what's that? Now you have a dinner party to go to tonight and you have to bring the dessert?

Don't panic.

We have the best idea ever for you to whip up and it will only take you like 5 minutes, 

Not even lying people.

A quick trip to the grocery store to pick up 4 simple ingredients and you can have an impressive, looks-like-you-slaved-all-day, delicious dessert.

*Boom*

Just like that. 

Done.

Lemon Raspberry Dessert

Ingredients

1 angel food cake, cubed

1 jar of lemon curd

1 tub Cool Whip (I used 95% fat free)

2 containers raspberries (about 2 cups)

Directions

Break out your prettiest trifle dish (or glass bowl). 

Divide each or your ingredients into groups of 3 (as you will be doing 3 layers).

First layer - 1/3 of the cubed angel food cake, 1/3 of the lemon curd, 1/3 of the Cool Whip, 1/3 of the raspberries.

Repeat layers 2 more times.

Chill until ready to serve.

Yup. Done already. Boo-yah!

It's even pretty when it's scooped out onto a plate.

And, it's so light - perfect for after a big holiday meal!

Okay, okay, okay. 

For those of you opposed to "cheating" first let me say - it's okay to cheat once in a while. Especially when a last minute invite to dinner is sprung on you. Secondly, if it truly does offend you - feel free to make your own angel food cake, your own lemon curd, and whip some real whipping cream. It will definitely take more time.

This is now my go-to recipe for dessert in a pinch. 

5 minutes.

For realz.

P.S. - you can also make this the day before and leave it sit, covered, in the fridge overnight if you want to plan ahead. 

 

We are sharing at these fab linky parties - Dizzy Busy & Hungry, Mama Buzz, Nap Time Is My Time, My Turn (for us)

 

Elf Cookies

Jo isn't the only one that was busy baking with Chipits. We split the bags we got from Hershey's Canada for a blogger promotion and I decided to recreate my Elf Cookies that I first made last year.

The Chipit's Semi-Sweet Mini Chocolate Chips work perfectly in these teeny tiny little cookies. 

First off, let me just say - YES. They take a some time. Patience will come in handy. You are making a bazillion teeny tiny, itsy bitsy mini cookies BUT - the kids go nuts for these. 

So worth the time.

They are totally adorable. 

Plus, I'm pretty sure you can eat more for less calories because they are so tiny. That's my theory. Just sayin'

(**NOTE - we were compensated for participating in Hershey's blogger promotion BUT, as always, our opinions are our own!!)

Elf Cookies 

(aka Sue's Soft Chocolate Chip Cookies)

Ingredients

1 cup butter

1 1/2 cups brown sugar

2 tsp vanilla

2 eggs

2 1/2 cups flour

1 tsp baking soda

pinch salt

2/3 cup Chipits Semi-Sweet Mini Chocolate Chips

Directions

Preheat oven to 375. Line a cookie tray with parchment paper, set aside.

In a mixing bowl, beat butter until smooth, scraping sides as necessary. Beat in brown sugar and vanilla until creamy. Beat in eggs, one at a time.

In another bowl, stir together flour, baking soda, and salt.

Stir the dry ingredients into the wet ingredients until well mixed.

Lastly, stir in mini chocolate chips.

Using a measuring tsp, scoop dough onto prepared cookie sheet. You want the cookie dough balls to be very small! Before baking, press 2 or 3 more mini chocolate chips onto the top of each ball.

Bake at 375 for about 8 -10 minutes - do not over cook, keep an eye on them.

Remove from heat, let cool 5 minutes on cookie sheet before moving to wire rack to cool completely.

Sooooo cute, right?

You can also use colored chocolate sprinkles to make these, but I prefer the mini chocolate chips -- 

These sold really well at a Christmas bake sale we held. They are also perfect to leave out as cookies for Santa and his helpers on Christmas Eve. 

The mini chocolate chips are one of my favorite baking ingredients. I find them so versatile! 

We are sharing at Carole's Chatter. Be sure to pop by and say hi!

Condensed Milk Chocolate Chip Caramel Pecan Shortbread

Are you prepared to meet your new favorite Christmas cookie?

Well, I suggest you get ready. This melt-in-your-mouth amazingness is about to blow you away.

I wouldn't lie about something like that. It takes about 2 seconds to whip up, 12 minutes to bake, and then you can eat until you explode. 

For realz.

Ready in under half an hour (Okay, a bit longer if you don't have giant cookie sheets but still.....)

I don't think I will ever run out of recipes to make using the Hershey's Canada Chipits that we received as part of a blogger promotion through Hershey's Canada. (Yes, we were compensated for participating but, as always, our opinions remain our own!!). 

We used the Chipits Skor Toffee Bits and the Chipits Dark Chocolate Chips to create this madness.

Want to win your own Chipits?

That was a rhetorical question. Of course you do.

Go HERE and enter to win 20 bags of Chipits! 

Condensed Milk Chocolate Chip Caramel Pecan Shortbread

Ingredients

2 cups butter

1 can sweetened condensed milk

4 cups flour

1 1/2 Tbsp baking powder

pinch salt

1/2 cup Chipits Skor Toffee Bits

1/2 cup Chipits Dark Chocolate Chips

9 dozen pecan halves

Directions

Preheat oven to 350. Line a cookie sheet with parchment paper and set aside. 

In a large mixing bowl, beat butter until creamy. Beat in the condensed milk, flour, baking powder, and salt until well combined. Stir in the Skor and chocolate chips.

Using a small cookie scoop (about 1 Tbsp), scoop batter onto prepared cookie sheet, about 1 inch apart. Press one pecan half onto the top of each cookie, flattening the cookie just a little.

Bake at 350 for 8 - 12 minutes, until bottoms are golden brown and edges are tinged with brown.

Let cool for 5 minutes on cookie sheet before removing to wire rack to cool completely.

I love this recipe for a holiday cookie exchange as it makes 9 dozen (using the small cookie scoop).

It looks pretty on a cookie tray too.

Oh, yeah, and it tastes AMAZEBALLS.

Seriously my new favorite cookie this year. I mean, chocolate, caramel, pecans, shortbread - what's not to love?

Don't forget, you can win your own Chipits bonanza by entering HERE!!

 

Be sure to visit these fab linky parties - Simple Life of a Fire Wife, Hun...What's For Dinner?, Memories By The Mile, Horrific Knits,