On this page you can start your day off healthy and low cal. Choose from delicious meals from our friends all over the world. From them. To us. To you! Enjoy :)
Vegetable Cream Cheese
Ingredients
Directions:
212 Calories From Fat
280 Calories
Ingredients
- 1 envelope Lipton® Recipe Secrets® Vegetable Soup Mix
- 2 packages (8 oz. ea.) cream cheese, softened
- 2 Tbsp. milk
Directions:
- In medium bowl, combine all ingredients; chill 2 hours.
- Serve on bagels or with assorted fresh vegetables.
212 Calories From Fat
280 Calories
Quick Easy French Toast
Ingredients
Directions:
298 Calories From Fat
330 Calories
Ingredients
- 6 large eggs
- 4 tbsps sugar (plus more for sprinkling)
- 1 pinch kosher salt
- 1 pinch ground cinnamon
- 1 pinch grated nutmeg (freshly)
- 1/4 tsp vanilla extract
- 2 cups whole milk
- 4 tbsps unsalted butter (for the pan, plus more for serving)
- 8 slices white bread
- maple syrup (for serving)
Directions:
- Set a wire rack on a rimmed baking sheet in the oven and preheat to 200°F. If using very fresh, moist bread, arrange slices in a single layer on the rack and cook in oven, turning once, until lightly toasted, about 10 minutes.
- 2 Meanwhile, in a large mixing bowl, whisk together eggs, sugar, salt, cinnamon, nutmeg, and vanilla until thoroughly combined. Add milk and whisk to blend.
- 3 Heat 1 tablespoon butter in a large non-stick or cast iron skillet over medium heat, swirling skillet, until foaming subsides, about 5 minutes. Soak 2 slices of bread in egg bath, turning, until saturated. Add soaked bread to skillet and cook, swirling occasionally, until browned on bottom side, about 3 minutes. Sprinkle top side of bread with sugar, flip, and continue to cook, swirling occasionally, until browned on second side, about 3 minutes longer. Transfer French toast to the rack in the oven in a single layer to keep warm and repeat with remaining slices of bread and egg bath.
- 4 Serve French toast with pats of butter and maple syrup.
298 Calories From Fat
330 Calories
Bruléed Oatmeal with Berries & Almonds
Ingredients
Directions:
30 Calories From Fat
70 Calories
Ingredients
- 4 cups water
- 1 cup steel-cut oats
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 cup brown sugar
- 2 tbsps granulated sugar
- chopped almonds
- raspberries
Directions:
- In a large saucepan, bring water to a boil; stir in oatmeal and salt. Cook over low heat partially covered, simmering and stirring often, until almost all liquid has been absorbed and oats are al dente, about 45 minutes. Stir in vanilla and cinnamon.
- Transfer oatmeal to 4 ovenproof ramekins or mason jars. Preheat broiler.
- Stir together sugars, and sprinkle evenly over tops of oatmeal. Place ramekins on baking sheet, and broil until sugar melts and forms a crust, about 2 minutes. Top with berries and nuts.
30 Calories From Fat
70 Calories
Apples & Cinnamon Breakfast Quinoa
Ingredients
Directions:
1. Combine quinoa, water, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.
2. Divide cooked quinoa between four bowls then stir in apple sauce, raisins, and pour in warmed milk. Top with fresh cut apples and pecans and a dash of cinnamon.
3. Makes 4 servings. You can divide the recipe to make 2 servings.
10 Calories From Fat
12 Calories
Ingredients
- 1 cup quinoa (dry, rinsed well)
- 11/2 cups water
- 1 tsp cinnamon (+ more for sprinkling)
- 2 tsps vanilla extract
- 1/2 cup unsweetened applesauce
- 1/4 cup golden raisins
- 1 cup fat free milk (warmed, for drizzling, non-dairy milk is fine)
- 1 gala apples (peeled and diced)
- 1/4 cup pecans (chopped)
Directions:
1. Combine quinoa, water, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.
2. Divide cooked quinoa between four bowls then stir in apple sauce, raisins, and pour in warmed milk. Top with fresh cut apples and pecans and a dash of cinnamon.
3. Makes 4 servings. You can divide the recipe to make 2 servings.
10 Calories From Fat
12 Calories
Maria Sharapova's Breakfast Shake
Ingredients
Directions:
Combine all ingredients in a blender; process until smooth.
Note: Maria Sharapova is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates.
0 Calories From Fat*
0 Calories*
*Only when using organic fruits
Ingredients
- 11/2 cups blackberries (frozen)
- 1 cup mango (refrigerated, slices, such as Del Monte)
- 1 cup low-fat tofu (such as Silken soft)
- 1 cup orange juice
- 3 tbsps honey
Directions:
Combine all ingredients in a blender; process until smooth.
Note: Maria Sharapova is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates.
0 Calories From Fat*
0 Calories*
*Only when using organic fruits
Baked Peach Almond Oatmeal
Ingredients
Directions:
1. Preheat the oven to 350 degrees F. Grease an 8x8 square baking dish and set aside. 2. In a medium bowl, mix together the oats, brown sugar, baking powder, salt, cinnamon, and almonds.
3. In another medium bowl, whisk together the almond milk, egg, coconut oil, vanilla, and almond extract.
4. Arrange the chopped peaches on the bottom of the prepared baking dish. Pour the oat mixture evenly over the peaches. Pour the almond milk mixture over the oats. Gently shake the baking dish to make sure the milk covers the oats evenly. If desired, add a few sliced peaches to the top of the oatmeal. It makes the oatmeal look pretty:)
5. Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.
Note-this baked oatmeal is great reheated in the microwave. We like to add a splash of almond milk for extra creaminess! This recipe can easily be doubled for a 9x13 pan. Use gluten-free oats to make this recipe gluten-free.
45 Calories From Fat
80 Calories
Ingredients
- 2 cups rolled oats
- 1/4 cup light brown sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 cup chopped almonds
- 2 cups almonds (Breeze Vanilla Unsweetened Almond Milk)
- 1 large eggs
- 3 tbsps coconut oil (melted and cooled slightly, or melted and cooled butter)
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 11/2 cups peaches (chopped)
- peach slices (for the top, optional)
Directions:
1. Preheat the oven to 350 degrees F. Grease an 8x8 square baking dish and set aside. 2. In a medium bowl, mix together the oats, brown sugar, baking powder, salt, cinnamon, and almonds.
3. In another medium bowl, whisk together the almond milk, egg, coconut oil, vanilla, and almond extract.
4. Arrange the chopped peaches on the bottom of the prepared baking dish. Pour the oat mixture evenly over the peaches. Pour the almond milk mixture over the oats. Gently shake the baking dish to make sure the milk covers the oats evenly. If desired, add a few sliced peaches to the top of the oatmeal. It makes the oatmeal look pretty:)
5. Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.
Note-this baked oatmeal is great reheated in the microwave. We like to add a splash of almond milk for extra creaminess! This recipe can easily be doubled for a 9x13 pan. Use gluten-free oats to make this recipe gluten-free.
45 Calories From Fat
80 Calories
Chocolate Coconut Banana Pancakes
Ingredients
Directions:
190 Calories From Fat
220 Calories
Ingredients
- 2 cups flour
- 4 tsps baking powder
- 1/4 tsp salt
- 1/4 cup sugar (sugar)
- 2 cups milk
- 1/4 cup sour cream
- 2 eggs
- 4 tbsps melted butter
- 2 tsps vanilla extract
- 1/2 cup coconut (unsweetened dessicated)
- 2 bananas (small, diced)
- 1/2 cup chocolate chips
Directions:
- Sift together the flour, baking powder, sugar and salt.
- Add the milk, sour cream, eggs and vanilla and whisk together until their are no lumps left.
- Stir in the bananas, coconut and chocolate chips.
- Pour by ¼ cup measures onto a heated and oiled griddle.
- When bubbles break the surface of the pancakes flip them and cook for another 2-3 minutes or until golden brown. Serve with maple syrup.
190 Calories From Fat
220 Calories
Banana Oat Breakfast Cookies
Ingredients
Directions:
190 Calories From Fat
210 Calories
Ingredients
- 1/2 cup peanut butter
- 1/2 cup butter (room temperature)
- 3/4 cup brown sugar
- 1 eggs
- 1 tsp vanilla
- 2 Dole Bananas (ripe, mashed)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup flour
- 3/4 cup whole wheat flour
- 1/4 cup toasted wheat germ
- 2 cups rolled oats
- 1/2 cup chocolate chips
- 1/4 cup peanut butter chips
- 1/2 cup walnuts (chopped)
Directions:
- Cream peanut butter and butter with an electric mixer until light and fluffy. Add brown sugar. Add eggs and vanilla and beat until well mixed. Add banana, baking soda, and salt.
- Mix in flour, whole wheat flour, and wheat germ. Mix until just combined. Stir in oats, chips, and walnuts.
- Drop onto a baking sheet, about 4 inches apart. Bake for 15 minutes in a 350 degree oven until the cookies are set and lightly browned. Cool for 1 minute on sheet and cool completely on a wire rack. These are best eaten within 24 hours, but they freeze really well.
190 Calories From Fat
210 Calories
Orange Cranberry Muffins
Ingredients
99 Calories From Fat
120 Calories
Ingredients
- 2 cups all-purpose flour
- 2/3 cup sugar
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh orange juice
- 1/2 cup canola oil
- 2 tbsps orange zest
- 2 tsps pure vanilla extract
- 1/4 tsp almond extract
- 11/2 cups fresh cranberries (roughly chopped)
- 1 cup pecans (or walnuts, roughly chopped, optional)
- Preheat oven to 375 F. Lightly grease a muffin tin.
- In a large mixing bowl, mix together flour, sugar, baking powder, baking soda and salt. Make a well in the center and add canola oil, orange juice, zest and vanilla. Mix just until all wet ingredients are moistened. About 1/2 way through mixing add the cranberries and nuts.
- Fill muffin tins 3/4 full and bake for 23 to 27 minutes, until lightly browned on top and a toothpick or knife inserted through the center comes out clean. When cool enough to handle, transfer to cooling racks to cool completely.
99 Calories From Fat
120 Calories
Apple Sandwiches with Granola & Peanut Butter
(Rushed Morning Easy to make)
Ingredients
2 Calories From Fat
2 Calories
(Rushed Morning Easy to make)
Ingredients
- 2 apples (small, cored and cut crosswise into 1/2-inch thick rounds)
- 1 tsp lemon juice
- 3 tbsps peanut butter
- 3 tbsps granola
- If you won't be eating these tasty treats right away, start by brushing the apples slices with lemon juice to keep them from turning brown.
- Spread one side of half of the apple slices with peanut or almond butter then sprinkle with chocolate chips and granola. Top with remaining apple slices, pressing down gently to make the sandwiches. Transfer to napkins or plates and serve.
2 Calories From Fat
2 Calories
Strawberry Yogurt Parfait
Ingredients
Directions:
20 Calories From Fat
50 Calories
Ingredients
- 3 pts strawberries (plus 3 halved berries for garnish)
- 2 tbsps light brown sugar (packed)
- 1 tsp lemon zest (divided)
- 1 cup heavy whipping cream
- 3 tbsps powdered sugar
- 1 cup Greek-style yogurt (plain low-fat)
Directions:
- Slice tops off 3 pts. strawberries and cut lengthwise into wedges. Toss with brown sugar and 1/2 tsp. lemon zest in a medium bowl. Let sit at room temperature until juicy, about 20 minutes, or chill 2 hours.
- Meanwhile, whisk cream and powdered sugar in a bowl until stiff peaks form. Fold in remaining 1/2 tsp. zest and the yogurt. Cover and chill until used, up to 2 hours.
- Divide half of strawberry mixture among 6 parfait glasses. Top with half of cream mixture, dividing equally. Repeat layering and garnish with strawberry halves.
20 Calories From Fat
50 Calories
Toasted Oatmeal & Apple Breakfast Bars
Ingredients
Directions:
90 Calories From Fat
200 Calories
Ingredients
- 2 cups old-fashioned oats
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup sunflower butter (you can also use almond butter, for a slightly different flavor)
- 1/4 cup safflower oil (or other neutral oil, plus more for the pans)
- 3 tbsps light brown sugar (packed)
- 1 large eggs
- 11/2 cups unsweetened vanilla almond milk (I like Almond Breeze)
- 1/2 tsp vanilla extract
- 1 apples (medium, peeled, cored, and finely diced)
- 1/2 cup walnuts (coarsely chopped)
Directions:
- Preheat the oven to 375°F. Oil two 4 1/2-by-8 1/2-inch loaf pans.
- In a heavy pan, toast the oats over medium-high heat for 8 to 10 minutes until very fragrant and slightly golden. Stir frequently for even toasting and to avoid burning. Transfer to a bowl. To the bowl with the toasted oats, add the flour, baking powder, cinnamon, and salt. In another, larger bowl, beat together the sunflower butter, oil, and sugar until smooth. Beat in the egg. Then, carefully whisk in the milk so you don’t splatter. Stir in the vanilla. Pour the dry ingredients into the wet and fold to combine. Stir in the diced apple and walnuts. Divide the batter between the two prepared pans.
- Bake for about 25 minutes, until golden and pulling away from the sides of the pans. Using an offset spatula, loosen the bars from the pans and invert onto a rack to cool completely. When cool, cut each pan crosswise into 8 bars. Store in the fridge.
90 Calories From Fat
200 Calories
Cheesy Egg Sandwiches with Homemade Sausage
200 Calories From Fat
250 Calories /This is definitley a special occasion breakfast :)
- 1/3 tbsp bread crumbs (dried)
- 1/3 tsp fresh sage (minced, or 1 tsp. dried sage)
- 1/8 tsp fresh rosemary (minced, or 1/2 tsp. dried rosemary)
- 1/8 tsp fresh thyme (minced, or 1/2 tsp. dried thyme)
- Less than 1/8 tsp red pepper flakes
- 1/8 pinch ground cloves
- 1/8 pinch grated nutmeg (freshly)
- black ground pepper
- kosher salt
- 1/4 lb ground pork
- 1/8 tbsp maple pure syrup
- 1 slice sharp cheddar cheese
- 1 English muffins (split in half crosswise)
- 1 large eggs
- freshly ground pepper
- kosher salt
- 1/3 tbsp unsalted butter
- In a large bowl, stir together the bread crumbs, sage, rosemary, thyme, red pepper flakes, cloves, nutmeg, 1 3/4 teaspoons salt, and 1/2 teaspoon black pepper. Add the ground pork and maple syrup. mix gently with your hands until just combined. Cover and refrigerate for 30-45 minutes.
- Shape the pork mixture into 6 patties about 3 inches (7.5 cm.) in diameter. Heat a large frying pan, preferably nonstick, over medium heat. Add the patties and reduce the heat to medium-low. Cook until the undersides are browned, about 5 minutes. Flip and cook the other sides until browned on the other sides and the centers feel firm when pressed with your finger, about 5 minutes more. Place a slice of cheese on each patty, cover the pan, and cook until the cheese melts, about 1 minute. Remove the patties from the pan and set aside on a paper towel-lined plate until ready to use. Discard the fat from the pan.
- Preheat the broiler. Place the muffin halves, cut side up, on a baking sheet and toast in the broiler until lightly crisped, about 2 minutes. Remove and set aside.
- In a bowl, whisk together the eggs, 1/4 teaspoon salt, and a few grinds of pepper just until thoroughly blended. Do not overbeat. Wipe out the frying pan with paper towels. Add the butter and heat over medium heat until melted and hot. Tilt the pan to coat the bottom with the butter. Add the egg mixture to the pan and cook until the eggs have barely begun to set around the edges, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them towards the center, tilting the pan to allow the liquid egg on top to flow underneath, then cook for about 30 seconds. Repeat the process again, but this time cover the frying pan, and cook until the eggs have set into a thin omelet, about 30 seconds longer. Remove from the heat. Using the heatproof spatula, divide the omelet into 6 wedges.
200 Calories From Fat
250 Calories /This is definitley a special occasion breakfast :)