Fast, Healthy And Easy Dessert And Breakfast Recipes

1. Greek Quinoa Breakfast Bowl 

Serves 6 | Prep. Time 10 min | Cook time 20 min

Ingredients 

• 12 eggs 
• 1 cup plain Greek yogurt 
• 1 teaspoon onion powder 
• 1 teaspoon granulated garlic 
• ½ teaspoon salt 
• ½ teaspoon pepper 
• 1 teaspoon olive oil
• 1 (5-ounce) bag baby spinach 
• 1 pint cherry tomatoes, halved 
• 1 cup feta cheese 
• 2 cups cooked quinoa 

Directions

1. Mix the eggs, onion powder, Greek yogurt, salt and pepper, and granulated garlic in a bowl. Set aside. 
2. Heat the olive oil in a saucepan and cook the spinach for 4 minutes. 
3. Add the cherry tomatoes and cook for 3 minutes. 4. Stir in the egg mixture and cook for 9 minutes. Scramble the eggs.
4. Add the feta cheese and cook for another few seconds. 
5. Serve.

2. Grilled Portabella Sandwiches 

Serves 4 | Prep. Time 10 min | Cook time 20 min 

Ingredients 

• ½ cup cream cheese 
• ¼ cup capers 
• 2 cloves garlic, crushed and minced 
• 1 tablespoon fresh chives 
• 1 teaspoon lemon zest 
• 8 large portabella mushroom caps 
• ¼ cup olive oil, divided 
• 1 teaspoon salt
• 1 teaspoon black pepper, coarsely ground 
• 1 teaspoon liquid smoke 
• 1 cup red onion, sliced thick 
• 1 cup yellow bell pepper, sliced 
• 1 cup arugula 

Directions 

1. Heat the oven to 370°F and cover a baking sheet with aluminum foil. In a bowl, combine the cream cheese, capers, garlic, chives, and lemon zest. Mix well and set aside.
2. Brush each of the portabella caps liberally with olive oil. Season with salt, black pepper, and liquid smoke. 
3. Place the mushroom caps on the baking sheet, gill side down, and place in the oven. Bake for 10-12 minutes. 
4. While the mushroom caps are in the oven, add the remaining olive oil to a skillet over medium heat. 
5. Add the onion and yellow bell pep-per. Put some salt and pepper, if desired. Cook, stirring frequently until the vegetables are crisp-tender and lightly caramelized. 
6. Remove the mushroom caps from the oven and let them cool just enough to handle. 
7. While the caps are still warm, spread the cream cheese mixture over the gill side of each. 
8. Spread 4 of the caps with arugula and spoon on some of the sautéed vegetables. Top with an additional mushroom cap and serve as sandwiches. 

3. Honey-Caramelized Figs with Greek Yogurt

 

Serves 4 | Prep. Time 10 min / Cook time 20 min 

Ingredients 

• 1 tablespoon honey, plus more for drizzling 
• ½ pound fresh figs, halved 
• 2 cups plain low-fat 
• Greek yogurt 
• Pinch ground cinnamon 
• ¼ cup chopped pistachios 

Directions 

1. Heat the honey in a saucepan. Add the figs and cook for 5 minutes. 
2. Serve over yogurt with pistachios and cinnamon.

4. Mediterranean Omelet 

Serves 2 | Prep. Time 2 min | Cook time 2 min 

Ingredients 

• 4 large eggs 
• 2 tablespoons fat-free milk 
• ½ teaspoon Spanish paprika 
• ¼ teaspoon ground allspice 
• 1 medium tomato, chopped 
• 1 cup cabbage, shredded Salt and pepper 
• 1½ teaspoons 
• Greek extra-virgin olive oil Toppings
• ½ cup cherry tomatoes, halved 
• 2 teaspoons Kalamata olives
• ¼-1 cup marinated artichoke hearts, drained and quartered 
• 2 tablespoons chopped fresh parsley 
• 2 tablespoons chopped fresh mint 

Directions 

1. Mix the eggs, spices, milk, salt, and pepper in a bowl. Whisk well.
2. Heat the olive oil in a saucepan, pour in the egg mixture, and immediately stir with a spatula for a few seconds. 
3. Push the cooked part at the edge towards the center and tilt the pan to let the uncooked part fill the edges. Cook for 1 minute.
4. Remove from heat. 
5. Put an adequate amount of the toppings onto the center of the omelet. Fold it over and add the remaining topping. Sprinkle with some herbs.
6. Serve hot.

5. Mediterranean Scrambled Eggs

 

Serves 1-2 | Prep. Time 2 min | Cook time 4 min 

Ingredients 

• 1 tablespoon vegetable oil 
• ⅓ cup tomato, diced and seeded (roughly ½ medium tomato) 
• 1 cup baby spinach 
• 3 eggs 
• 2 tablespoons feta cheese, cubed 
• Salt and pepper to taste

 Directions 

1. Heat some oil in a pan.
2. Sauté the spinach and tomatoes for 1 minute. 
3. Add the eggs and scramble for 30 seconds.
4. Add the feta cheese. 
5. Keep cooking until the egg is cooked. 
6. Season with salt and pepper. 
7. Serve.

6. Pomegranate Pancetta Swiss chard 

Serves 8 | Prep. Time 5 min / Cook time 20 min 

Ingredients 

• 2 tablespoons olive oil 
• 1 cup pancetta, diced 
• 1 cup onion, diced 
• ¼ cup pomegranate seeds 
• 8 cups Swiss chard, trimmed and chopped 
• 1 cup chicken stock 
• ½ cup heavy cream 
• 1 teaspoon salt 
• 1 teaspoon black pepper 
• 1 teaspoon nutmeg 
• 1 cup Brie cheese, diced 

Directions 

1. Heat the oliveoil in a bowl over medium heat. 
2. Add the pancetta and onion. Sauté for 5 minutes. 3. Next, add the pomegranate seeds and Swiss chard. Sauté for 1-2 minutes.
3. Pour in the chicken stock and heavy cream. Season with salt, black pep-per, and nutmeg.
4. Stir it together and bring the liquid just to a boil, then reduce the heat and simmer for 10 minutes. 
5. Add the Brie cheese, stir, and cook an additional 5 minutes, stirring frequently as the cheese melts.

7. Provolone and Tomato Sandwich in Olive Oil

 Serves 1 | Prep. Time 5 min / Cook time 10 min 

Ingredients 

• 2 teaspoons extra-virgin olive oil 
• 2 slices whole-wheat bread 
• 2 thin slices provolone cheese 
• 1-2 thin slices beefsteak tomato 
• ¼ teaspoon dried oregano 

Directions 

1. Heat the olive oil in a saucepan. Toast 1 slice of the bread and top with the tomato and cheese. 
2. Cover with the second bread slice. 
3. Cook till the top slice is brown. Add a little more oil and oregano to the saucepan. 
4. Flip and toast the second slice. 
5. Serve.

8. Spinach Egg Bake 

Serves 4 | Prep. Time 10 min | Cook time 20 min

Ingredients

• ½ cup extra-virgin olive oil 
• 1 medium yellow onion, finely chopped 
• 7 cups baby spinach 
• 4 large eggs, lightly beaten 
• ½ cup feta cheese, crumbled 
• ⅛ Teaspoon sea salt.
• ⅛ Teaspoon black pepper.

Directions 

1. Preheat the oven to 350°F. Grease a flan dish. 
2. Heat the olive oil in a saucepan over medium heat. Saute the onion until tender, about 2 minutes.
3. Add the spinach and mix well. Season with salt and pepper. Cook until wilted, about 2 minutes 
4. Transfer the greens to the flan dish and sprinkle with the feta. 
5. Pour the eggs on top. Bake for around 20 minutes.
6. Serve.

9. CAKES AND MUFFINS 

No-Bake Vanilla Cheesecake This vanilla cheesecake is ready in just 15 minutes. All you need to do is to wait 15 minutes for it to set in the freezer and it will be ready to enjoy. 

Serves 8 | Prep time 10 minutes / Freezing time 20 minutes 

Ingredients 

• Crust ½ pound graham crackers, ground 
• Pinch of salt 
• 2 tablespoons sugar 
• ¾ cup melted butter 
• Filling 7 ounces cream cheese, softened 
• 1 cup sour cream 
• 1 cup heavy whipping cream 
• 2 teaspoons vanilla extract 
• ¾ cup powdered sugar 
• 3 tablespoons maple syrup 
• 2 tablespoons gelatin, dissolved in 
• ½ cup water and melted over steam

Directions 

1. 
   1. Mix the ground graham crackers, salt, sugar, and melted butter in a bowl. 
2. Transfer the mixture into a cheesecake tin and smooth it out with an offset spatula. 
3. Let the crust chill in the freezer while you make the filling. 
4. In the bowl of an electric mixer, beat the cream cheese with the sour cream and heavy whipping cream. 
5. Stir in the vanilla extract, powdered sugar, and maple syrup and mix well. 6. Add the dissolved gelatin and mix well. 
6. Transfer the mixture to the chilled pan with the crust and return the pan to the freezer for another 15-20 minutes.
7. Take the cheese cake from the pan and slice it. 

Nutrition (per serving) 

Calories 509, fat 35.7 g, carbs 43.6 g, sugar 26 g, Protein 5.9 g, sodium 376 mg

10. No-Bake Lemon Cheesecake in Jars 

The refreshing touch from the lemon brings this cheesecake to a whole other level. Very refreshing, tasty, and super delicious. 

Serves 4 | Prep time 10 minutes / Freezing time 20 minutes 

Ingredients 

• 8 honey graham crackers 
• ½ pound cream cheese, softened 
• 1 cup powdered sugar 
• 2 ounces white chocolate, melted 
• 1 teaspoon vanilla extract 
• Juice of 2 lemons 
• Zest of 1 lemon 
• ½ cup heavy whipping cream Sprigs of mint to decorate 
• Lemon wedges to decorate 

Directions 

1. Crumble the graham crackers into 4 jars, using 2 graham crackers per jar. 
2. Beat the cream cheese, powdered sugar, melted white chocolate, and vanilla in a large mixing bowl. 
3. Add the lemon juice and lemon zest and stir until combined.
4. In another bowl, whip the heavy whipping cream into stiff peaks. 
5. Fold the whipped cream into the lemon cream cheese filling and divide the filling among the jars.
6. Let set in the freezer for about 20 minutes. 

Nutrition (per serving) 

Calories 578, fat 33.4 g, carbs 64.2 g, sugar 46.9 g, Protein 7.7 g, sodium 355 mg

11. Chocolate Espresso Cheesecake 

This coffee-inspired cheesecake will please even people who don’t like coffee! It’s rich in flavor, and the best part is that it can be made in less than 30 minutes. 

Serves 8 | Prep time 15 minutes / Freezing time 15 minutes 

Ingredients

• Crust 7 ounces ground digestive biscuits 
• ½ cup melted butter 
• 2 tablespoons sugar 
• ½ teaspoon vanilla extract 
• Filling 1 cup mascarpone cheese 
• 7 ounces cream cheese, softened 
• ½ cup powdered sugar 
• 1 teaspoon vanilla extract 
• 7 ounces dark chocolate, melted 
• ½ cup strong espresso 
• 3 tablespoons gelatin, dissolved in water and melted over steam 
• 2 tablespoons cocoa powder for decoration 

Directions

1. Mix the ground biscuits, butter, sugar, and vanilla in a bowl. 
2. Spread the mixture into a 12-inch spring form pan lined with parchment paper. 
3. Smooth with an offset spatula and place the pan in the freezer while you prepare the filling. 
4. In the bowl of an electric mixer, cream together the mascarpone cheese, cream cheese, powdered sugar, and vanilla. 
5. Stir in the melted chocolate, espresso, and melted gelatin. 
6. Place the filling on top of the chilled crust. 
7. Let sit in the freezer for 15-20 minutes. 
8. Just before serving, dust the cheesecake with cocoa powder. 

Nutrition (per serving) 

Calories 504, fat 36.4 g, carbs 39.9 g, sugar 22.9 g, Protein 5 g, sodium 1132 mg

12. Fastest Chocolate Cake Ever 

You read that right. Chocolate cake ready in less than 30 minutes. 

Serves 8 | Prep time 5 minutes | Cooking time 15 minutes 

Ingredients 

• 1 cup butter 
• 10 ounces chocolate, diced 
• 6 large eggs 
• 1 teaspoon vanilla extract 
• 1 tablespoon powdered sugar for serving 

Directions

1. Add the butter and chocolate to a large microwave-safe bowl and microwave for about 2 minutes, stirring well every 30 seconds. 
2. Whisk the eggs with a stand mixer until fluffy and pale yellow. 
3. Stir the melted butter and chocolate into the egg mixture. 
4. Grease a 12-inch spring form pan with butter and transfer the cake mixture into the pan.
5. Place the spring form pan in another baking pan filled with boiling water to half the height of the spring form pan. 
6. Bake in a preheated oven at 400°F (190°C) for about 15 minutes. 
7. Let cool for 10-15 minutes and remove from the pan. 8. Serve with a dusting of icing sugar. 

Nutrition (per serving) 

Calories 452, fat 37.3 g, carbs 22.4 g, sugar 19.6 g, Protein 7.7 g, sodium 244 mg

13. Cinnamon Raisin Nut Dump Cake 

Serves 8 | Prep time 5 minutes | Cooking time 20 minutes 

Ingredients 

• 1 package Spice Cake mix 
• 2 cups milk 
• ½ cup raisins 
• ¼ cup walnuts 
• ½ teaspoon cinnamon Butter 

Directions 

1. Preheat oven to 350°f and coat cast iron large skillet with a little butter. 
2. Mix remaining ingredients in the bowl, and pour it into a large cast-iron skillet. Place in the oven for 20 minutes. 

Nutrition (per serving)

 Calories 144, fat 6 g, carbs 20.2 g, sugar 13.5 8, Protein 3.8 g, sodium 117.6 mg

14. Chocolate Lava Cake 

Easy to make and melty in your mouth, this chocolate lava cake is super delicious and so fast to make. 

Serves 2 | Prep time 10 minutes / Cooking time 15 minutes 

Ingredients 

• ¼ cup butter 
• 3 ounces chocolate 
• ¼ cup powdered sugar 
• 2 large eggs 
• 1 teaspoon vanilla extract 
• ½ cup all-purpose flour 

Directions 

1. In a microwave-safe bowl add the butter and chocolate. Microwave for 1 minute or so until fully melted and well incorporated. 
2. Stir in the powdered sugar, eggs, vanilla, and flour. 
3. Transfer the mixture into 2 ram-ekins. 
4. Bake for about 10 minutes in a preheated oven at 400°F (200°C).
5. Serve with a dusting of powdered sugar. 

Nutrition (per serving) 

Calories 643, fat 40.8 g, carbs 56.8 g, sugar 37.3 g, Protein 11.9 g, sodium 268 mg

15. Fast Tiramisu Jars 

This one-of-a-kind tiramisu takes just 10 minutes to make–the other 20 minutes are for chilling in the freezer.

 Serves 4 | Prep time 10 minutes / Freezing time 20 minutes 

Ingredients 

• 8 digestive biscuits 
• 4 tablespoons espresso coffee 
• 1 cup mascarpone cheese 
• 3 tablespoons powdered sugar 
• 1 teaspoon vanilla extract 
• ½ cup cream cheese, softened 
• 2 ounces white chocolate, melted Cocoa powder for decoration 

Directions 

1. Crack the digestive biscuits into 4 jars, using 2 biscuits per jar. 
2. Add 1 tablespoon of espresso coffee to each jar by sprinkling it over the biscuits. 
3. Whip up the mascarpone cheese, powdered sugar, vanilla, cream cheese and melted white chocolate in a large mixing bowl.
4. Divide the mixture into the jars and sprinkle some cocoa powder on top. 
5. Let set in the freezer for 20 minutes. 

Nutrition (per serving) 

Calories 449, fat 29.8 g, carbs 33.4 g, sugar 21 g, Protein 11.7 g, sodium 286 mg