Try This— 5 Deliciously, Healthy Ways to Have Dessert for Breakfast

Fun fact for the kids: Marie Antoinette’s famous last words were not ‘Let them eat cake‘, but rather ‘Excuse me, sir, I didn’t mean to do it,” after she accidentally stepped on her executioner’s foot. Taking those two phrases into consideration, I started to wonder whether or not she had cake for breakfast the morning of her decapitation, and if she didn’t she probably should have. This, my friends, is how I rationalize eating dessert for breakfast. The logic is baffling, I know, but my sweet tooth is relentless. I actually have 27 and ½ of them (my wisdom teeth and half of a molar were decidedly opposed to being a part of the team). In order to satisfy my love of all things sweet takes dedication, and at times, illogical justification. I can’t wait until after dinner for dessert, and thanks to these recipes, I don’t have to. Best part? They’re totally healthy, guilt-free sweets that don’t rely on sugar and empty carbs to be totally decadent. You must try this!

Porridge Façon Chunky Monkey

Forget what you may have heard, oatmeal is the breakfast of champions. This stick to your ribs breakfast recipe from Clem Foodie is just, roughly translated, Chunky Monkey Oatmeal. But doesn’t everything sound so much fancier in French?

Chocolate Banana Flax Muffins

These decadent muffins from The Butter Half are a game changer. Flax boasts plenty of fiber and omega-3 fatty acids, while the chocolate and banana add a one-two punch of antioxidants and potassium. Sinfully healthy!

Healthy Mini Cheesecake

With 12 grams of protein per cheesecake, these tasty mini cheesecakes from Hello Glow are the perfect addition to your breakfast routine. They’re sure to keep you fueled up until lunch without weighing you down.

Chocolate Birthday Cake Protein Smoothie

This creamy, chocolatey slice of heaven from The Seasoned Mom is super simple to make and so delicious, you’ll forget it’s actually good for you too. Just blend almond milk, chocolate protein powder, brewed coffee, cocoa powder, and ice together until smooth. Remember that today is always somebody’s birthday somewhere, so it’s always time for a celebratory cake (there goes that logic again).

Yogurt Toppings

As always, I have to add my favorite go-to breakfast staple: yogurt. There are so many satisfyingly sweet toppings that you can add to your breakfast yogurt. For some amazing ideas, check out this definitive list of naughty yogurt toppings!

Try This— My Favorite 4 Healthy Christmas Brunch Recipes

I’m pretty bad at all those get fit, over-haul-your-diet kind of New Year’s resolutions. I’ve decided, instead, to end this year on a healthy note. Kind of a tall order considering Christmas cookies and New Year’s drinks, but I’m pretty determined to get a jump on all the healthy promises I make to myself come January 1st. The thing is, I like sweet and yummy. Is that a crime?! I think not. These recipes will have you thinking you’re in the Matrix because they’re so damn good, and so good for you. This is not a dream, Neo, it’s just Christmas brunch. You must try this!

Make Ahead Baked Gingerbread Pecan French Toast


  • 1 loaf hearty white bread, sliced
  • 5 eggs
  • 1 cup whole milk
  • 1 cup brewed gingerbread coffee (see note if you don’t have gingerbread coffee on hand)
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 cup chopped pecans
  • 2 tablespoons brown sugar


  1. Butter a baking dish generously.
  2. In a large bowl, whisk together the eggs, milk, coffee, vanilla and spices.
  3. Arrange the bread in the baking dish in a staggered (staircase-like) manner.
  4. Pour the liquid over the top of the bread, fully coating each piece.
  5. Cover with plastic wrap and refrigerate overnight.
  6. In the morning, preheat the oven to 350 degrees.
  7. Take the plastic wrap off the baking dish and spoon whatever liquid has not been absorbed over the tops of the bread.
  8. Sprinkle the nuts and brown sugar on top and bake for 35-40 minutes until the liquid is cooked and the tops of the bread are starting to turn golden brown. You can broil for 1-2 minutes at the end for an even more toasted look.
  9. Remove from the oven, garnish with powdered sugar if desired and serve warm with maple syrup and butter.

Winter Fruit Salad


  • 2 large ruby red grapefruit, peeled and segmented
  • 2-3 navel oranges, peeled and segmented
  • 2-3 medium pears, any variety, cored and sliced
  • 2 ripe persimmons, thinly sliced
  • Juice of 1 large lemon
  • 1 pomegranate
  • 1 small bunch fresh mint, cut into thin ribbons, or torn into pieces


  1. Place the citrus fruit, pears, and persimmons into a serving bowl. Squeeze the lemon juice over the top and set aside.
  2. Cut the pomegranate in half horizontally. Working over a bowl set in the bottom of the kitchen sink, hold the pomegranate in your hand, cut-side down. Hit the back of the pomegranate with a wooden spoon. The seeds will fall from the membranes into the bowl. Fill the bowl with cool water. Any of the leftover membranes will rise to the top and can easily be separated from the seeds. Drain and sprinkle over the top of the other fruit.
  3. Sprinkle the fresh mint over the top and serve immediately.

Quinoa Granola With Cranberry and Pistachio


  • 3/4 cup uncooked quinoa, rinsed well to remove bitterness and well-drained
  • 1/4 cup slivered raw almonds
  • 1/4 cup chopped pistachios
  • 1/4 cup golden flax seeds
  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup dried cranberries, roughly chopped


  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. In a mixing bowl combine the quinoa, almonds, pistachios,and flax seeds; stir well. Heat the maple syrup and the coconut oil in a small microwave-safe bowl on high for 20 seconds. Stir in the cinnamon, and salt then pour the wet ingredients over the dry and toss to coat.
  3. Spread the quinoa mixture in a thin layer overthe prepared baking sheet. Bake for 20 minutes or until golden brown, stirring twice during the cook time. Add the chopped cranberries during the last 5 minutes of cook time.
  4. Cool completely on the baking sheet, as it cools the granola will harden and begin to clump together. When cooled break up any large pieces of granola into small clusters and store for up to 2 weeks in the refrigerator.
  5. Serve along side yogurt or with milk

Simple Kale Frittata


  • 8-10 kale leaves, stems removed
  • 1 Tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic
  • 6 extra large (or 8 large) eggs
  • 2-3 Tablespoons milk (non-dairy, unsweetened is fine)
  • a little water
  • salt and pepper


  1. Preheat oven to 400°F. Wash the kale well, dry and rip into pieces or cut into ribbons.
  2. Heat olive oil in a large, 10-inch non-stick or cast iron skillet. Add the diced onion and cook until it softens and turns golden brown, about 15 minutes. (You can speed up the process by adding some water to the skillet and letting it evaporate as the onions cook.)
  3. Add the garlic and kale to the pan along with a little water to keep the kale from sticking to the pan. Continue cooking and season well with salt and pepper.
  4. Meanwhile, whisk the eggs with the milk. Add a little more salt and pepper to the eggs. When the kale has wilted and cooked down, remove the pan from the heat and pour the eggs over the kale and rearrange as necessary so everything is evenly distributed in the pan.
  5. Place pan in the oven and bake for about 15 to 20 minutes or until eggs are set. Let cool slightly before cutting into wedges.
  6. Serve with home fries.

Source: Cafe Johnsonia and Hello Glow

Try This— Scone for One + Clotted Cream

One of the many things I miss about vacationing in London is afternoon tea. One of the many things I miss about afternoon tea is a warm scone with clotted cream. I’m ashamed to admit that before I went to London, I’d only had scones a handful of times, plucked from a display case, out of pure desperation while ordering some overly sweet latte from Starbuck$$$. But in London, scones with clotted cream is totally a thing, and from what I experienced, it’s such a thing that you don’t have to go out of your way to a specialty bakery to find it. I found myself stopping by Waitrose (a grocery store chain) every couple of days to get a package of scones and a tub of clotted cream. This was my go to breakfast, tea time treat, and occasional midnight snack the entire time I was across the pond.

When I got home I fell back into my regular breakfast routine of yogurt with toppings. Delicious and satisfying, I know, but I have craved scones and clotted cream consistently since my return. Alas, my fear of commitment wouldn’t allow me to just go ahead and bake a batch of scones for myself. Plus, the fact that clotted cream isn’t readily available here in the States (a fact that I lament on nearly a daily basis) had me questioning the meaning of life.

The answer to this and pretty much any other existential crisis, is to find some method of instant gratification like a cinnamon roll in a mug. Totally quick, totally easy, and deliciously noncommittal. Amiright? So, I found this amazing recipe for a scone for one! Yes! Talk about living the dream. I can now have a different flavor of scone every morning if I want to and I don’t have to fly all the way to the UK to do it. You must try this!

Simple Scone Recipe for One


  • 1/3 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp sugar
  • 1 Tbsp cold butter, cut into small cubes
  • 2 1/2 Tbsp milk
  • 2 Tbsp mix-in of choice


  • In a small food processor or blender combine the flour, baking powder, salt and sugar.
  • Pulse the butter into the dry ingredients until it breaks up and resembles crumbs.
  • Next add in the mix-ins and milk and pulse until the dough pulls away from the side of the mixer, which should only take a moment.
  • Carefully pull the dough away from the blade and shape into a circle, patting it to about 1/2 inch in thickness.
  • Bake at 450 on a piece of parchment paper for 8-10 minutes until golden brown. Let cool slightly.

Possible Mix-ins

  • cherry + walnut
  • blueberry
  • cranberry + walnut
  • lemon + poppy seed

Simple Clotted Cream


  • 2 pints heavy cream (be sure that it isn’t ultra pasteurized0
  • heavy casserole dish


  • set your oven to 180F
  • Pour the cream into the casserole dish. It should come up about 1-3 inches on the side.
  • Set the dish, uncovered, in the oven and leave undisturbed for 10-12 hours. Be sure to leave the oven on the whole time. For me, it’s easiest to do this overnight.

  • When it’s done, you’ll notice a thick golden crust has formed on top. This is the “clotted” part
  • Remove the dish from the oven and set to cool (I usually set it out to cool for at least a couple of hours).
  • Then cover and refrigerate for a couple more hours.
  • Remove from the refrigerator and scoop the thickened cream (top layer) into a jar or jars, and cover and put back in the refrigerator.
  • Clotted cream will last for 4-5 days

Scone Recipe Source: Heather Disarro

Clotted Cream Recipe Source: Farmette

I Tried Huel, the Future of Food, and You Should Too

My fight against low energy rages on. I’m pretty sure the key to feeling energized isn’t in the massive amount of coffee I drink (what a wonderful world that would be). The key to getting your groove back is in a balanced diet, staying hydrated, and exercising. We’ve all gotten that memo. When I’m eating right, drinking lots of water, and exercising regularly, my body just feels better, ya know? I am absolutely determined to find that fountain of youth, y’all. As always, ambition gets the best of me, and I go totally extreme in my efforts. So this happened. I spent a long 5 days on a liquid diet, and maybe after you read this you will too. Hear me out.

I should tell you again that I’m not one of those people that lives to eat. I’m more like one of those people that eats to live. The idea of meal replacement shakes doesn’t send me running for the hills, though I tend to avoid them because of all the toxic additives that many of them contain. Then I discovered Huel. Huel is a nutritionally complete powdered food that contains all 26 essential vitamins and minerals, proteins, essential fats, carbs, fiber, and phytonutrients without all the chemical additives. I mean, they bill themselves as the future of food. Lofty claim, right? But hey, it’s vegan, it’s sustainable, it’s cost effective, it’s time saving, and you get a free t-shirt with your first order. So I thought, why not give this stuff a try.

I’m an all or nothing kind of lady. I figured if I was gonna try Huel, I was gonna try Huel, straight up, no chaser. I mixed the powder with nothing but water for the first 3 days and ate nothing else. Seeing is how I’m one of those people that eats to live I figured I wouldn’t miss food all that much. I was wrong. I’m gonna be bluntly honest here. Huel tastes like…well, imagine this: you take food, then you subtract flavor, texture, and go ahead and get rid of all that makes food indulgent or delicious in any way until you’re left with nothing but science. Then you’ve got Huel.

Ok, so I’m totally exaggerating, but if you’re expecting the future of food, think again. I will admit, however, that the taste isn’t offensive at all (it actually has a kind of oat taste to it) and the texture isn’t so bad either, but I did find myself missing food. As for my energy level, to be honest, I felt really good. I haven’t felt hungry at all and I was able to keep up with my daily yoga without feeling overly tired or strained. Full disclosure: I abandoned the whole just water thing after the first 3 days, and opted for breakfast smoothies with Huel. Best decision ever. These smoothies have been down right tasty. You can even cook with Huel, baking it into a healthy cookie recipe, or even a savory stove top dish. The website offers a variety of recipes that include Huel, so there’s that. Anyway, Huel is definitely worth a try. If you’re looking to improve your diet, increase your energy level, maintain a healthy weight, or even drop a few pounds you should give Huel a go.

Check out the video below for a look at a fabulous kitchen, a beautiful man, and some tips on using Huel.

Try This— Cheesy Savory Oatmeal

Confession: there’s people out here that put sugar in their grits and I know this because I am one of those people. My argument is this. Grits are a type of cereal and cereal NEEDS to be sweetened— end of story…drops mic. I can admit when I’m wrong though and with all the time I spend sweetening foods that are traditionally savory, or spicing foods up that are traditionally sweet, I have to say, I should totally abandon my stance on grits. You know why? Because I’ve developed a new obsession. Say what?! Savory oatmeal!!!

Last fall I was addicted to grain bowls for breakfast. Seriously. I couldn’t start my day without that hearty, stick to your ribs breakfast. When the weather starts to get colder, breakfast smoothies no longer work for me. I need hot meals that are filling and delicious. So when I came across this savory oatmeal recipe on Healthy Nibbles and Bits, I knew I just had to try it. Guess what?! It’s amazing. Just what the doctor ordered for those chilly Autumn mornings. You must try this!

Cheesy Savory Oatmeal


  • 1/4 cup dry quick-cooking steel cut oats
  • 3/4 cup water
  • salt and pepper
  • 2 tbsp shredded white cheddar cheese (or more, because how can you really measure cheesy goodness?)
  • 1 tsp coconut oil, divided
  • 1/4 cup diced red peppers
  • 2 TBS finely chopped onions
  • 1 large egg


  1. Stove Top Method: Bring water to boil. Add oatmeal, reduce heat a little and let it cook for about 3 minutes, until all liquid is absorbed. Turn off heat and stir in cheese, a small pinch of salt, and pepper
  2. Microwave Method*: Place oats and water in a microwave-safe bowl. Line microwave dish with paper towels to catch any spills. Microwave at a high setting (but not the highest, about 8/10 power setting) at one-minute intervals for a total of 3 minutes. If you want a softer texture, continue microwaving at 30-second intervals. Give the oats a little stir between intervals. When the oatmeal is done, stir in shredded cheese, a small pinch of salt, and pepper.
  3. Heat a nonstick pan with 1/2 teaspoon of coconut oil over medium-high heat. Add vegetables and cook for 2 to 3 minutes, until they soften. Spoon vegetables over cooked oats. Reduce heat to medium.
  4. Add remaining 1/2 teaspoon of oil and fry egg. Cook until the whites are no longer translucent and serve over oatmeal.
  5. Top with chopped walnuts, green onions, and za’atar