single serving

Air-Fryer Apple Slices

Fuji apple

cinnamon

salt

Core apple, and cut it into half-moon slices about 1/4-inch thick. Sprinkle with cinnamon and salt.

Spray air fryer basket with nonstick spray. Add apple slices in a single layer. (Save remaining slices for a second batch.)

Set air fryer to 392 degrees (see HG FYI). Cook until golden brown, 10 - 12 minutes, flipping slices halfway through. Repeat with any remaining apple.

Blueberry Muffin Growing Oatmeal

oats

brown sugar (not packed)

vanilla

no-calorie sweetener packet

almond extract

vanilla extract

Unsweetened Vanilla Almond Breeze

In a nonstick pot, combine all ingredients except blueberries. Mix in 1 cup water.

Bring to a boil and then reduce to a simmer. Cook and stir until thick and creamy, 12 - 15 minutes.

Stir in blueberries, and transfer to a medium bowl. Let slightly cool and thicken. Enjoy!

Recipe makes one bakery-style muffin (or two regular).

Single-serving Lemon Poppyseed Muffin

tbsp applesauce ((30 g) sub mashed banana)

tbsp nut milk ((15 g))

tsp sugar ((8 g))

tsp oil ((5 g))

lemon juice and zest

tsp vanilla extract

flour ((30 g) gf all purpose if desired)

tsp baking powder

poppy seeds ((3 g))

Preheat oven to 350F and grease one jumbo or two regular sized muffin cavities or use liners.

Mix applesauce, milk, sugar, oil, vanilla, lemon juice, zest.

Whisk together flour, and baking powder, pinch of salt.

Combine the two (don’t overmix, only fold).

Fold in poppy seeds.

Transfer to muffin pan and bake 20-25 minutes. Pro-tip: If you want a really domey muffin, bake the first 5 minutes at 425F.

Enjoy your fresh muffin!

What happens when it&#039;s national banana bread day and also #bakedoats is trending? THIS recipe! It&#039;s a simple, delicious, easy-to-make breakfast cake that takes almost no effort and tastes like a personal slice of banana bread heaven. If you&#039;re craving banana bread - this recipe is it!

Banana Bread Baked Oats

oats (50 grams)

banana (100 grams, very ripe)

eggs (I'll put how

chocolate

Preheat your oven to 350F.

In a small blender, blend all the ingredients except the chocolate until smooth.

Pour the mixture into a small baking dish, I used a 7&#039; pie dish, but it&#039;s really up to you!

Top the batter with the chocolate chips, then bake at 350F for 18-22 minutes.

Let cool for 5 minutes and then eat immediately :)

Spicy BBQ Salmon &amp; Veggies

tbsp. BBQ sauce

Sriracha sauce

broccoli florets

yellow squash

zucchini

salmon fillet

Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.

In a small bowl, mix BBQ sauce with Sriracha sauce until uniform.

Lay veggies on the center of the foil. Top with salmon and drizzle with sauce mixture. Cover with another large piece of foil.

Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. Bake for 20 minutes, or until veggies are tender and fish is cooked through.

Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) Eat up!

The Rat(atouille) Pack

tomato paste

tbsp. finely chopped fresh basil

garlic

salt,

red pepper flakes,

black pepper,

eggplant

red bell pepper

canned fire-roasted diced tomatoes, drained

onion

In a medium bowl, mix tomato paste, basil, garlic, salt, red pepper flakes, and black pepper. Add all remaining ingredients and stir to coat. Distribute mixture onto the center of the foil. Cover with another large piece of foil.

Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. Bake for 30 minutes, or until veggies are tender.

Cut packet to release steam before opening entirely.

Yummy gourmet taste without all that time spent on gourmet cooking. Mega impressive; minimal effort!


Balsamic Honey Salmon 'n Veggies

tbsp. balsamic vinegar

honey

sugar snap peas

salmon filet

Seasonings

salt and black pepper

In a medium bowl, whisk vinegar with honey until uniform.

Lay veggies on the center of the foil. Season salmon with salt and black pepper, and place over the veggies. Drizzle with vinegar mixture.

Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.

Bake for 20 minutes, or until fish is cooked through and veggies are tender.

Mexican Taco Soup

celery

raw beef (4% fat

taco seasoning mix

low-sodium beef, chicken, or vegetable broth

tomato

sweet corn kernels

salt-free seasoning (like Dash Original)

corn taco shell

tbsp. shredded reduced-fat Mexican-blend cheese

cayenne pepper

Optional topping: chopped cilantro

Bring a medium pot sprayed with nonstick spray to medium heat. Cook and stir onion and celery until browned, about 3 minutes. Add beef, garlic, and 1/2 tsp. taco seasoning, and cook and crumble until beef is fully cooked and veggies have softened, about 3 minutes.

Carefully add broth, tomato, corn, salt-free seasoning, and remaining 1/2 tsp. taco seasoning. Bring to a boil, and then reduce to a simmer.

Cover and cook for 10 minutes, or until veggies are soft. Transfer to a large bowl.

Lightly crush taco shell, and distribute over the soup. Sprinkle with cheese.

Southwest Breakfast Quesadilla Hack

tbsp. chopped bell pepper

black beans, drained and rinsed

salsa

Optional topping: chopped fresh cilantro

Bring a skillet sprayed with nonstick spray to medium-high heat. Add pepper and onion. Cook and stir until softened and lightly browned, about 3 minutes. Transfer to a bowl.

Remove skillet from heat; clean, if needed. Respray and bring to medium heat. Add egg whites/substitute and let coat the skillet bottom. Cook for 2 minutes.

Make a cut from the center of the egg to the bottom, dividing the bottom half into 2 quarters. Top the bottom left quarter with the cooked veggies, the upper left quarter with cheese, the upper right quarter with beans, and the bottom right quarter with salsa.

Fold the veggie quarter over the cheese quarter, and fold that over the bean quarter. Fold that over the salsa quarter, leaving you with a layered triangle-shaped quesadilla.

Cook until egg is fully cooked and cheese has melted, about 1 minute per side, flipping carefully.

BBQ Chicken Foil Pack

chicken

BBQ sauce

Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet, and spray with nonstick spray.

Place veggies on the center of the foil. Top with chicken, and sprinkle with seasonings. Drizzle with sauce.

Bake for 25 minutes, or until chicken is cooked through and veggies have softened.

5-Minute Egg-Bun Breakfast Sandwich

tbsp. cheddar cheese

bacon

Seasonings:

To make the bun halves, add 1/4 cup egg whites/substitute to a microwave-safe mug sprayed with nonstick spray. Microwave for 45 seconds, or until set. Transfer to a microwave-safe plate. This will be the bottom bun half.

Repeat with remaining 1/4 cup egg whites/substitute to make the top half of the bun. Evenly sprinkle bun halves with salt and pepper.

Place cheese on the bottom bun half followed by bacon. Top with remaining bun half.

Microwave for 20 seconds, or until cheese has melted.

Chia Puddin'

vanilla almond milk

tbsp. chia seeds

In a medium bowl or jar, combine all ingredients. Mix until mostly uniform.

Cover and refrigerate for at least 8 hours, or until chia has expanded and most of the liquid has been absorbed.

HG's Crazy for Cobb Salad

chicken breast cutlet, pounded to 1/2-inch thickness

salt-free seasoning (like Mrs. Dash Original)

romaine lettuce

blue cheese

(about 1 tbsp.) chopped avocado

tbsp. low-fat vinaigrette dressing

Bring a grill pan (or skillet) sprayed with nonstick spray to medium-high heat. Season chicken with seasoning and saut&eacute; until cooked through, about 3 minutes per side.

In a large bowl, combine lettuce with remaining ingredients except dressing.

Slice chicken and add to the salad. Top with dressing, or serve with dressing on the side.

Flourless Pumpkin Pancakes

peanut butter

natural no-calorie sweetener (like Truvia)

baking powder

canned pure pumpkin

pumpkin pie spice

Optional toppings: lite pancake syrup, light butter

In a medium bowl, mix powdered peanut butter, sweetener, baking powder, cinnamon, and pumpkin pie spice. Add pumpkin, egg, and vanilla extract, and stir until uniform. (Batter will be thick.)

Bring a large skillet sprayed with nonstick spray to medium heat. Add batter to form three medium pancakes (about 1/4 cup each). Cook until solid enough to flip, about 2 minutes. Gently flip, and cook until both sides are lightly browned and the inside is cooked through, about 2 minutes.

This was one of my most HIGHLY requested cookie recipes. And it is the best levain cookie recipe you&#039;ll find on the internet, because it is a single serving, easy to make, plus you only need one-bowl and a fork to whip it up. Bonus points because it is vegan for all my plant-based bbs! It takes only 15 minutes to make the most decadent, shareable and crave-able dessert, the perfect Levain copycat recipe!

Single Serving Levain Cookie Recipe | Vegan

all-purpose flour

cornstarch (8 grams)

tbsp coconut oil (room temperature)

brown sugar

almond milk (shallow means you fill it up juuuust short of the rim)

In a tiny bowl, whisk together the flour, cornstarch, baking powder and salt.

In a larger bowl, mix together the coconut oil and brown sugar with a fork. Mix until it becomes a well-combined paste. Add the vanilla and mix again.

Pour 1/2 of the dry ingredients into the wet and mix. It will seem like you have WAY too much flour, but don&#039;t panic! Keep mixing until you get a gravelly texture. Add in the rest of the dry ingredients and keep whisking. Once you have a well-dispersed crumb-like texture, you&#039;re good to move onto the next step (consult images above for reference on this step, it can be tricky!)

Add in the almond milk and give a quick mix with your fork, then use your hands to form everything into a dough. You&#039;ll feel it start to come together and it will be super satisfying.

Add the chocolate chips and form the dough into a tall &quot;cone&quot; shape. Let it chill in the fridge while you preheat your oven to 400F.

Bake on a parchment lined baking sheet for 8-12 minutes, begin checking at the 8 minute mark, then every two minutes until you get the desired look and golden brown color.

Let it cool for 20-30 minutes, it will still &quot;cook&quot; a bit when it&#039;s out of the oven so this is important. Then serve!

Perfect Protein Pancakes

low-fat cottage cheese

Optional toppings: light butter, lite pancake syrup, fresh fruit

Place oats in a small blender/food processor, and pulse to the consistency of coarse flour. Add remaining ingredients, and blend until smooth and uniform, stopping and stirring if needed.

Bring a skillet sprayed with nonstick spray to medium heat. Add half of the batter (about 1/2 cup) to form a large pancake. Cook until pancake begins to bubble and is solid enough to flip, 2 - 3 minutes. Gently flip and cook until both sides are lightly browned and the inside is cooked through, 1 - 2 minutes.

Transfer pancake to a plate. Remove skillet from heat, re-spray, and return to medium heat. Repeat with remaining batter to make a second pancake.

Breakfast Banana Split

banana

raspberries

tbsp. granola

(about 1/2 tbsp.) sliced almonds

Slice banana in half lengthwise. Place on a plate.

Pumpkin Cranberry French Toast in a Mug

tbsp. unsweetened vanilla almond milk

tbsp. canned pure pumpkin

no-calorie sweetener

bread

tbsp. sweetened dried cranberries, chopped

Optional toppings: lite pancake syrup, powdered sugar, light butter

Spray a microwave-safe mug with nonstick spray. Add all ingredients except bread and cranberries. Mix thoroughly.

Cut bread into 1-inch pieces. Add to the mug, and gently stir to coat. Top with chopped cranberries. Microwave for 1 minute.

Gently stir. Microwave for 45 seconds, or until set.

Everything Salmon with Cheesy Zoodles

tbsp. light/reduced-fat cream cheese, room temperature

Parmesan cheese

garlic powder

Green Giant Veggie Spirals Zucchini

Dash™

In a small bowl, combine cream cheese, Parm, garlic powder, onion powder, salt, and pepper. Mix until uniform.

Microwave Veggie Spirals&nbsp;for 6&nbsp;minutes, or until thawed.

Meanwhile, bring a skillet sprayed with nonstick spray to medium heat. Season both sides of salmon with Dash&nbsp;Everything But the Salt seasoning blend. Cook for 3 minutes per side, or until cooked through.

Drain Veggie Spirals&nbsp;in a strainer, and thoroughly blot dry. Transfer to a microwave-safe bowl. Add cream cheese mixture, and mix well.

Cover and microwave for 1 minute, or until entire dish is hot. Mix until uniform.

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