Alpine Muesli

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Ingredients:

• 1 1/4 cups uncooked quick-cooking oats
• 2/3 cup 2% low-fat milk
• 2/3 cup nonfat plain yogurt
• 1 teaspoon pure vanilla extract
• 2/3 cup fresh orange juice
• 1 cup chopped almonds
• 1/4 cup honey
• 1 1/2 cups peeled and grated apples
• 3 cups finely chopped mixed fresh fruit such as peaches pears strawberries

Steps:

• In a large bowl combine oats milk yogurt and vanilla Let sit for 5 minutes to soften oats
• In a small bowl combine orange juice chopped nuts and honey Grate apple and immediately add to orange juice mixture Add remaining fruit Stir into yogurt mixture and mix well Serve chilled

Apple Harvest Oatmeal Vegan

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Ingredients:

• 1 apple whole
• 1/4 cup apple juice natural and unfiltered
• 2 tablespoons raisins
• 2 teaspoons maple syrup
• 1/8 teaspoon cinnamon
• 6 pecan halves chopped
• 1 teaspoon flax seed
• 1 cup water
• 1/2 cup oats
• 2 tablespoons soy coffee creamer

Steps:

• Peel amp; chop the apple into bite-sized pieces Place apple
• apple juice
• raisins and maple syrup in a small saucepan Cover and simmer over medium heat while you prepare the oatmeal Apples should be tender but firm
• Place 1 cup of water in a small pot and bring to a boil Add oats quick cooking is fine and reduce heat to low Simmer until oats are soft and there is still a small amount of liquid in the pot You dont want to end up with an oatmeal puck
• ASSEMBLY Place chopped pecans and flax seeds in the bottom of a nice bowl Add cooked oatmeal on top Scoop apple/raisin mixture on top of oatmeal and pour any remaining liquid over top
• Pour soy creamer or milk etc into center of bowl amp; enjoy

Apple-Ginger Oat-Bran Muffins

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Ingredients:

• 1/2 cup 2% low-fat milk
• 1 1/2 teaspoons cider vinegar
• 1 cup flour
• 3/4 cup oat bran
• 1/2 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 eggs beaten
• 1/4 cup apple juice
• 2 tablespoons extra- light olive oil
• 3/4 cup finely chopped unpeeled apple
• 2 teaspoons grated fresh ginger
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 tablespoon extra- light olive oil
• 2 tablespoons finely chopped unpeeled apples

Steps:

• Heat oven to 425 degrees F
• Line the cups of a standard muffin pan with paper liners or coat cups with nonstick cooking spray
• In a measuring cup combine milk and vinegar; set aside
• In a large bowl combine next 7 dry ingredients Make a well in the center; set aside
• In a medium bowl combine milk with next 5 ingredients
• Pour mixture into well and stir until batter is still slightly lumpy
• Pour into muffin pan
• To make topping In a bowl combine flour and cinnamon Stir in oil until mixture resembles coarse crumbs Stir in apple Sprinkle over batter
• Bake 15 to 18 minutes or until tops are golden and a toothpick inserted in center comes out clean
• Cool for 5 minutes in pan on a rack; remove from pan to cool completely

Asparagus, Mushroom and Cheese Omelet With Herbs

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Ingredients:

• 2 -3 large eggs
• 1 tablespoon water
• 1 dash ground black pepper
• 1/8-1/4 teaspoon finely chopped fresh thyme
• 3 -4 asparagus spears lightly steamed
• 1 -2 italian brown button mushroom in 1/4-inch thick slices lightly steamed
• 2 tablespoons unsalted butter
• 1/4 cup shredded cheddar cheese
• 1 sprig fresh thyme for garnish

Steps:

• Heat medium skillet over medium-high heat for a minute or two until hot
• Reduce heat to medium and add the butter swirling to coat the bottom of the pan evenly
• In a small bowl use a fork to whisk together the eggs with the water and the pepper
• When butter is melted and sizzling pour the egg mixture all at once into the pan
• Place the asparagus in one layer over the eggs and place the sliced mushrooms down the center sprinkle evenly with thyme
• Reduce heat to low cover and cook over low heat for about 3 minutes until omelet is almost completely set
• Sprinkle evenly with the cheese cover pan and continue to cook over low heat for another minute or two until cheese is melted and omelet is set
• Off the heat and use a wide spatula to carefully fold omelet in half
• Gently slide omelet out of the pan and onto a warmed plate Drizzle with any remaining melted butter in the pan
• Garnish with a sprig of thyme

Bacon With a Vegan

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Ingredients:

• 1 tablespoon oil neutral tasting don't use extra virgin olive oil-too strong
• 1 14 ounce package firm tofu cut into strips to resemble bacon
• 2 tablespoons soy sauce I use Bragg's Aminos
• 1 teaspoon liquid smoke
• 2 teaspoons brown sugar I might try molasses next time
• 2 tablespoons nutritional yeast
• fresh ground black pepper

Steps:

• Heat oil into large skillet
• Fry bacon strips on low heat until crispy on the outside To do this
• place them in the pan in the oil and let them simmer for about 10 minutes
• without turning Now they are firm enough to turn easily
• Turn them and simmer another 10 minutes on the other side
• Mix the soy sauce with the liquid smoke and brown sugar
• stirring to disolve sugar
• Remove skillet from heat
• Pour the liquid smoke mixture into the pan and move the tofu around so all sides are coated Place back on heat
• Sprinkle the nutritional yeast
• covering all sides If you like
• sprinkle a little freshly ground black pepper on now Stir gently until the liquid is gone and the tofu is covered with a crispy coating of yeast Enjoy

Banana Bread With Coconut Rum

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Ingredients:

• 1/4 cup coconut oil
• 1/2 cup sucanat
• 1/2 cup xylitol sugar substitute see note
• 1 egg
• 1/4 cup Malibu rum or 1/4 cup coconut rum
• 2 bananas mashed
• 2 cups whole wheat flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

Steps:

• Preheat oven to 350F
• Mix oil and sweeteners until creamed
• Add the egg
• Add Malibu and bananas and mix well
• Mix flour
• soda
• and salt together
• Add the dry ingredients to the wet mixture
• and mix only until moistened
• Pour batter into a greased loaf pan Spread evenly
• Bake for 1 hour
• until a tester toothpick or thin knife blade comes out clean After cooling for 10 min
• remove from pan and cool on a rack
• A note on Xylitol Xylitol is a great option for people who want to cut calories it has 40% less calories than sugar It is not an artificial sweetener; it is what gives berries their sweet taste It doesnt cause a sugar rush It also helps fight calories Xylitol may be used as a 11 substitute for sugar However
• Xylitol is EXTREMELY TOXIC FOR YOUR PETS
• so please do not share Xylitol treats with your furry friends

Banana Mango Raspberry Smoothie

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Ingredients:

• 1 banana peeled fresh or frozen
• 1 mango peeled and seeded
• 1/2 cup frozen raspberries
• 1/2 cup soymilk or 1/2 cup milk
• 1 teaspoon fresh ground flax seeds No need to ground if using a vita mix
• 2 ice cubes

Steps:

• Place all ingredients into a vita mix or blender
• Pour and enjoy

Banana Split Waffles Vegan

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Ingredients:

• 3 tablespoons ground flax seeds
• 1/2 cup water
• 6 tablespoons margarine melted
• 1 1/2 cups soymilk
• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 pinch salt
• 3 tablespoons chocolate syrup
• 1/4 cup semi-sweet chocolate chips
• 1/4 cup fresh strawberries diced
• 1/4 cup banana diced
• 1 cup fresh strawberries sliced
• 1 cup fresh pineapple sliced
• 1 medium banana sliced
• 2 tablespoons chocolate syrup
• whipped cream

Steps:

• Preheat Waffle Iron spray with non-stick spray if needed
• In a food processor or blender whip the flax seed and water together until it reaches a thick and creamy consistency about 2 minutes Add the margarine and milk and whip for another minute
• In a large bowl combine the flour baking powder and salt Create a well in the center of your dry ingredients and pour in the milk mixture Stir until just combined Add the chocolate syrup stir Fold in chocolate chips strawberries and banana
• Spoon 1/2 cup batter or the amount recommended for your waffle iron onto the hot iron Spread the batter to just within 1/4 inch of the edge of the grids using the back of your spoon or spatula Close the lid and bake until the waffle is crispy Serve immediately or keep warm in a single layer on the rack in a 200 degree F oven while you finish cooking the rest keeping the oven door cracked will help prevent them from getting soggy Decorate the waffle with toppings

Berry Blast Smoothie

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Ingredients:

• 1/3 cup blueberries
• 1/3 cup blackberry
• 1/3 cup raspberries
• 1/4 cup acai juice
• 1/4 teaspoon fresh grated ginger
• 2 teaspoons chia seeds
• 1 cup soymilk
• 1 tablespoon honey
• 1 tablespoon plain yogurt

Steps:

• Place all ingredients in a blender
• Blend until smooth

Biscuits - Vegan

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Ingredients:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup shortening non-hydrogenated
• 3/4 cup rice milk or 3/4 cup almond milk

Steps:

• Sift all the dry ingredients into a bowl and stir them up real good with a fork Cut the shortening into bits and stir it into the mix It should not look very good yet
• Add the liquid and stir until a dough forms Gather the dough into a large ball without kneading it much too much kneading will yield bisquits that are not very flaky Roll it out on a surface floured with whole-wheat flour to about an inch 25 cm thick Cut it into round bisquits with a floured cookie cutter or a glass Or cut them
• into any other shape you prefer Scones are often triangular for instance
• Bake on an ungreased unfloured baking sheet at 475 degrees F for 12 to 15 minutes The bisquits edges should be browned but not black The whole-wheat flour on the surface will be nicely toasted and add little speckles to the bisquits
• Bisquits are also quite tasty when warmed over They store well in the fridge and can be frozen Warm them up in the oven a toaster oven or the microwave

Blueberry Coffee Cake Muffins

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Ingredients:

• 12 tablespoons unsalted butter at room temperature
• 1 1/2 cups sugar
• 3 extra large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 8 ounces sour cream
• 1/4 cup milk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 pint fresh blueberries picked through for stems

Steps:

• Preheat the oven to 350F
• Place 16 paper liners in muffin pans
• In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy about 5 minutes
• With the mixer on low speed add the eggs one at a time then add the vanilla sour cream and milk
• In a separate bowl sift together the flour baking powder baking soda and salt
• With the mixer on low speed add the flour mixture to the batter and beat until just mixed
• Fold in the blueberries with a spatula and be sure the batter is completely mixed
• Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean

Breakfast Crepes

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Ingredients:

• 1 1/2 cups whole milk
• 3 large eggs
• 3 tablespoons sugar
• 1 teaspoon salt
• 5 tablespoons unsalted butter melted
• 1/2 cup brandy
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• additional butter for cooking
• additional sugar such as apple or apricot for serving or clear jelly such as apple or apricot for serving
• nutella

Steps:

• PreparationIn a blender combine milk and eggs Mix on medium-high speed until foamy about 10 seconds Turn blender to low speed and remove feed top With blender going add sugar and salt Replace feed top and blend on high speed for a few seconds then turn blender back to low In the same manner add butter brandy and vanilla replacing feed top and blending for several seconds after each addition Turn blender off Add flour all at once and blend until just combined
• Place crpe pan over moderately high heat With flexible spatula spread a tiny amount of butter in pan an alternative method is to brush the pan with melted butter using a pastry brush and heat until butter just begins to smoke Pour 1/4 to 1/3 cup batter into the pan As you pour quickly tilt the pan in all directions to spread a thin layer of batter across the bottom Pour in just enough batter to cover the pan
• Cook crpe over moderately high heat until bubbles just begin to form on the exposed surface about one to two minutes Lift up the edge to check the cooking process if the crpe starts to burn before it is cooked through turn down the heat If it is not nicely browned after two minutes turn up the heat
• When underside of crpe is browned flip and cook another minute or less until other side is browned Remove from pan and keep warm in the oven loosely covered with foil
• Grease pan with a very small amount of butter and repeat process Continue until all batter is used stacking cooked crpes on a plate in the oven To serve sprinkle each crpe with sugar or spread with jelly and fold or roll up
• Note
• Making the batter for these crpes is relatively easy but cooking them can be laborious Once you have a gotten a feel for the procedure you will probably have to tinker with the heat and cooking time since every pan behaves slightly differently you can save time by using two pans at once Stagger the process so you are pouring the batter into one pan while a crpe is cooking in the other This way you will be able to closely attend to both but will finish in half the time

Camping Fruit and Rice

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Ingredients:

• 1 1/2 cups Minute Rice
• 1/2 teaspoon cinnamon
• 1/4 cup dried fruit
• 1 1/2 cups water
• 2 tablespoons margarine

Steps:

• At home put the rice cinnamon and dried fruit in a zip loc bag
• Seal
• Label add 1 1/2 cups water and 2 tbs margarine
• At camp put the rice mix and the water and margarine in a saucepan with a cover
• Bring water to a boil
• Cover
• Remove from heat
• Let sit 5-7 minutes; fluff with fork
• Serve with a bit of powdered milk mixed with water

Carnation Maple Muffins

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Ingredients:

• 1 1/3 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 3 tablespoons corn oil
• 3/4 cup uncooked quick oats
• 2/3 cup undiluted Carnation Evaporated Milk
• 3/4 cup maple syrup
• 1 beaten egg

Steps:

• Combine flour sugar baking powder and salt
• Cut in shortening until mixture resembles coarse crumbs
• Stir in oats
• Mix evaporated milk maple syrup and egg
• Add to dry ingredients all at once; stir just until moistened
• Fill greased medium muffin cups 2/3 full
• Bake in hot oven 400F 20 to 25 minutes
• Remove from pans immediately
• Serve warm or at room temperature

Cereal Combo

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Ingredients:

• 3/4 cup kellogg's Raisin Bran cereal
• 3/4 cup kellogg's All-Bran Guardian cereal
• 3/4 cup milk low-fat or skim
• 1/2 banana sliced
• 2 tablespoons raisins
• cinnamon

Steps:

• 1 Mix cereal and sliced bananas
• 2 Add milk
• 3 Add raisins and sprinkle with lots of cinnamon

Ciambella Della Nonna ndash; Italian Breakfast Cake

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Ingredients:

• 400 g flour 13 ounces
• 150 g margarine 5 ounces or 150 g butter 5 ounces
• 180 g sugar 6 ounces
• 1 pinch salt
• 4 eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 2 tablespoons liqueur we use maraschino
• 1 lemon zest or 1 orange zest
• 100 ml milk 1/3 cup
• 1 -2 tablespoon sugar additional only for topping

Steps:

• Preheat the oven at 220C 425F
• Grease your mold I use a ring-shaped one and dust with four
• Work all the ingredients reserve the sugar for topping with the kneading machine until smooth
• Spread the batter in the mold
• Top with sugar
• Bake for 30 minutes at 220C 425F

Cinnamon Streusel Coffee Cake

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Ingredients:

• 1/4 cup chopped pecans
• 3 tablespoons brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/3 cup margarine softened
• 1 1/4 cups sugar
• 1 large egg
• 1 large egg white
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces low-fat vanilla yogurt
• 2/3 cup applesauce
• 2 teaspoons vanilla extract
• nonstick cooking spray
• 2 teaspoons all-purpose flour
• 2/3 cup sifted powdered sugar
• 2 teaspoons skim milk
• 1 teaspoon vanilla extract

Steps:

• Combine first 3 ingredients; stir well and then set aside
• Cream margarine in bowl; gradually add 1 1/4 cups sugar and then beat at medium speed until well blended
• Add egg and egg white one at a time beating well
• Combine 3 cups flour and next 3 ingredients in a bowl Stir well
• Combine yogurt applesauce and 2 teaspoons vanilla extract in a bowl; stir well
• Add flour mixture to creamed mixture alternately with yogurt mixture
• Coat a 12 cup bundt pan with spray and flour
• Pour half of batter in pan sprinkle with pecan mixture and then pour remaining batter on
• Bake until done keeping close eye on it
• Combine powdered sugar vanilla extract and milk; stir well Pour over cooled cake

Cranberry French Toast

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Ingredients:

• 1 loaf challah or other yeast egg bread
• 1 8 ounce package light cream cheese
• 1 cup sugar or Splenda
• 1 1/2 cups fresh cranberries or frozen some have even used dried cranberries and you may sub strawberries too
• 1/4 cup butter 1/4 cup
• 4 eggs
• 1/2 cup whole milk or almond soy or rice milk

Steps:

• Slice challah bread into thick pieces
• Combine the cream cheese sugar and cranberries together Cut a pocket into the bread and stuff cream cheese mixture inside
• Melt butter over medium heat in a skillet
• Beat eggs and milk together in a large bowl Dip stuffed bread into egg mixture coating both sides Place bread in skillet cook 1 to 2 minutes on each side till a nice golden brown
• Enjoy

Cream Scones

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Ingredients:

• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/3 cup cream or 1/3 cup half-and-half etc
• 1/4 cup raisins or 1/4 cup currants

Steps:

• Sift dry ingredients into a bowl
• Add milk and stir until almost combined
• Add cherries and finish mixing until just combined
• Divide dough into 4 rounds on parchment covered baking sheet
• Sprinkle with sugar just before baking
• Bake at 375F for 15-20 minutes

Crunchy Yoghurt and Raspberry Pears

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Ingredients:

• 2 medium pears peeled halved and cored
• 1/2 cup muesli
• 100 g Greek yogurt
• 100 g raspberries
• 2 tablespoons pure maple syrup

Steps:

• Place the pears in a pan cover with water and simmer for 20 minutes or until soft
• Divide the pear halves among four bowls top with muesli yoghurt and raspberries and drizzle with maple syrup

Crustless Broccoli and Cheese Quiche

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Ingredients:

• 1 teaspoon olive oil
• 1/2 cup onion sliced vertically
• 2 garlic cloves minced
• 5 cups broccoli florets
• cooking spray
• 1 1/4 cups nonfat milk
• 1 cup shredded reduced-fat cheddar cheese 4 ounces by weight
• 2 tablespoons chopped fresh parsley
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon ground nutmeg
• 4 large egg whites lightly beaten
• 2 large eggs lightly beaten
• 1 tablespoon grated fresh parmesan cheese

Steps:

• Preheat oven to 350
• Heat oil in a large nonstick skillet over medium-high heat Add onion and garlic; saut 1 1/2 minutes Add broccoli; saut 1 minute
• Spread broccoli mixture into a 9-inch pie plate coated with cooking spray
• Combine milk cheese parsley mustard salt pepper nutmeg eggs whites and eggs in a large bowl Pour mixture over broccoli mixture; sprinkle with Parmesan
• Bake at 350 for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes before slicing

Curry Omelette for One

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Ingredients:

• 1 egg
• 2 teaspoons chopped chives approx
• 2 teaspoons curry powder sieve it if it's lumpy
• 1 tablespoon water
• 1 tablespoon olive oil

Steps:

• Beat egg in a small bowl
• Mix in chives
• curry powder and water
• Heat a small pan to a high heat Heat oil once hot
• Add egg mixture to hot Let it cook for five to ten minutes
• scuffing it occasionally so that it doesnt stick The bottom should become solid and quite browned
• Slide the bottom of the omelette onto a plate Hold the pan over the plate
• then flip them so the raw side of the omelette is face down on the pan
• Cook for another five or so minutes - until the bottom is as browned as the top
• EAT

Double Fudge Banana Muffins/Brownies

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Ingredients:

• 1 egg
• 1/3 cup packed brown sugar
• 1 1/2 teaspoons vanilla
• 1 cup mashed banana about 2-3 bananas
• 1 cup flour
• 1/3 cup oil
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/3 teaspoon salt
• 1/4 cup cocoa powder
• 2/3 cup chocolate chips

Steps:

• Preheat oven to 350F Grease or line muffin tin
• Whisk together the egg sugar oil vanilla and bananas
• Mix the dry ingredients and add to the wet Mix just until combined
• Add the chocolate chips
• Bake for about 20 minutes or until a toothpick comes out slightly sticky to get that brownie consistency
• Top with your favorite frosting or fudge

Fruit Breakfast Rolls

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Ingredients:

• 2/3 cup sifted confectioners' sugar
• 1/4 cup milk
• 1 cup dried fruit blueberries cranberries cherries
• 1/2 cup chopped pecans
• 1 loaf frozen white bread dough thawed
• 2 tablespoons butter or 2 tablespoons margarine melted
• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons melted butter

Steps:

• In a small bowl
• combine confectioners sugar and milk
• Mix well
• Pour mixture into a 9-in deep-dish pie pan
• Sprinkle 1/2 cup of the dried fruit and pecans evenly over sugar mixture
• On a lightly floured surface
• roll bread dough into a 12x8-inch rectangle
• Brush with melted butter
• In a sm bowl
• combine brown sugar and cinnamonamp; sprinkle over dough
• Top with remaining 1/2 cup dried fruit
• Roll up rectangle
• jelly-roll style
• starting from a long side
• Pinch to seal edges
• With a sharp knife
• cut roll into 12 slices
• Place slices
• cut-side down
• on top of mixture in pan
• Brush with melted butter
• Let rise
• covered
• in a warm place 30
• minutes
• or until nearly double
• Bake in a preheated 375 F oven 20-25 minutes
• Let cool in pan 1 to 2 minutes
• Invert onto a serving platter
• Serve warm
• Or to make the night before and bake in AM
• Cover with waxed paper
• then with plastic wrap
• Refrigerate 2 to 24 hours
• Before baking
• let chilled rolls stand
• covered
• 20 minutes at room temperature
• Bake in a preheated 375 F oven 25 to 30 minutes or until golden brown
• Ifnecessary
• cover rolls with foil the last 10 minutes to prevent overbrowning

Fruit Salad With Cannoli Cream

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Ingredients:

• 1/3 cup whole milk ricotta cheese
• 2 tablespoons whipping cream
• 1/3 cup whipping cream
• 3 tablespoons powdered sugar
• 1 pinch ground cinnamon
• 2 1/2 cups fresh strawberries hulled and quartered
• 1 1/4 cups fresh raspberries
• 1 tablespoon sugar
• 1 tablespoon fresh lemon juice
• 2 kiwi peeled cut into 1/2-inch pieces
• 3 tablespoons toasted pistachio nuts chopped
• 2 -3 tablespoons mini chocolate chips

Steps:

• Stir the ricotta and 2 tablespoons of cream in medium bowl to blend
• Using an electric mixer beat the remaining 1/3 cup of cream powdered sugar and cinnamon in a large bowl until semi-peaks form
• Fold the ricotta cream into whipped cream
• Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier fillingCan be prepared 4 hours ahead Cover and refrigerate
• Toss the strawberries raspberries sugar and lemon juice in a medium bowl to combine Let stand until juices form tossing occasionally about 15 minutes Add the kiwi
• Spoon the fruit mixture into 4 dessert bowls Dollop the ricotta cream atop the fruit
• Sprinkle with the pistachios amp;/or chocolate chips if using

Granola Bars

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Ingredients:

• 2 cups rolled oats
• 1/4 cup wheat germ
• 1/2 cup dried cranberries
• 1/2 cup chopped dates
• 1/2 cup shredded coconut
• 1/4 cup sunflower seeds
• 1/3 cup slivered almonds
• 1/2 teaspoon cinnamon
• 1 pinch salt
• 1 tablespoon melted butter
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup honey
• 1 egg lightly beaten
• 1/2 teaspoon vanilla

Steps:

• Preheat oven to 350 degrees F
• Spray a 9-inch square baking pan with non-stick cooking spray
• Combine oats wheat germ dried fruits coconut sunflower seeds almonds cinnamon and salt in a large bowl
• Combine melted butter and brown sugar in a small bowl until well mixed and any lumps removed
• Stir in maple syrup honey egg and vanilla until smooth
• Add liquid mixture into dry mixture until dry ingredients are moistened
• Press mixture firmly and evenly into pan
• Bake for about 20 minutes or until golden and firm
• Cool completely before cutting into squares or bars
• Note other varieties of dried fruits and nuts may be substituted to suit your likes and dislikes

Great No-Grate Potato Pancakes

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Ingredients:

• 30 ounces frozen potatoes country style shredded potatoes only potatoes nothing else 0 fat
• 1 small onion peeled and finely chopped
• 2 eggs slightly beaten
• 1/2 cup flour
• 1 teaspoon baking powder
• 1 1/4 teaspoons salt
• vegetable oil for frying

Steps:

• Pour potatoes into large bowl and thaw about 1 hour
• While still very cold add onion and eggs
• stir in eggs until blended
• Stir in baking powder
• flour and salt
• Heat some oil in frying pan over medium heat
• Shape 1/2 cup in hand and place in oil
• pack and shape gently with spatula
• Cook 15 minutes on each side I like to cook mine slowly to ensure potatoes are cooked and evenly browned The less they are moved the less they tend to fall apart Check them gently every 5 minutes When browned evenly carefully flip them
• repack with spatula and cook 15 minutes more
• Drain on paper towel 1 minute
• Transfer to warm serving dish I like to keep mine in the oven set at 200F
• Do several at a time
• dont overcrowd
• you will need to do them in batches
• Serve with sour cream
• applesauce or gravy

Healthy Low-Fat Baked Berry and Fruit Oatmeal

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Ingredients:

• 3 cups quick-cooking oats
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/8 teaspoon grated orange rind
• 1/3 cup chunky applesauce if you only have smooth applesauce use 1/4 applesauce diced apples to make up the rest of the 1/3 c
• finely diced apple to make up the rest of the 1/3 cup
• 1/3 cup chunky mashed banana coarsly mashed so there are still chunks
• 3/8 teaspoon banana extract banana flavour
• 1/3 cup brown sugar
• 1/2 cup egg substitute
• 1 cup skim milk
• 3/4 cup blueberries can be subbed for other berries

Steps:

• Mix all ingredients and pour into a lightly greased 8x8 dish the night before Cover and refridgerate until morning
• Preheat oven to 375
• Bake 30-45 minutes
• Serve topped with extra skim milk maple syrup to sweeten and additional berries

Heart Smart Oatmeal Date Chocolate Cookies

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Ingredients:

• 6 tablespoons unsalted butter
• 3/4 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup whole wheat flour
• 3/4 teaspoon baking soda
• 1 1/2 cups oats
• 1/2 teaspoon salt
• 1 lightly beaten egg
• 1 teaspoon vanilla extract
• 1 cup chopped pitted dates
• 3 ounces coarsely chopped bittersweet chocolate

Steps:

• Preheat oven to 350
• Melt butter in a small saucepan over low heat
• Remove from heat and add brown sugar
• Stir until smooth
• In a medium bowl combine all-purpose flour whole-wheat flour baking soda oats and salt
• Combine the butter mixture with the dry ingredients and add egg vanilla and chopped dates
• Fold in bittersweet chocolate
• Mix well and spoon mixture by tablespoon-fulls out onto lightly greased or silicone baking matcovered baking sheets
• Bake for 12 minutes until tops are dry to the touch

Herb Omelette With Mustard Mushrooms

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Ingredients:

• 50 g butter softened
• 1 tablespoon coarse grain mustard
• 4 field mushrooms
• 4 eggs
• 2 tablespoons chopped mixed herbs
• salt and pepper

Steps:

• Mix 40g of the butter with the mustard and then divide the butter between the mushrooms Grill under a hot grill for 5 - 6 mins and keep warm
• Crack the eggs into a bowl and beat well Add herbs and seasoning
• Melt the remaining butter in a pan when the butter is foamy add the eggs
• Cook omelette to your preferred level of doneness and remove from the pan
• Serve half the omelette with 2 mushrooms and some crusty bread

Hot Quinoa Drink

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Ingredients:

• 1/2 cup uncooked quinoa
• 2 cups soymilk
• 2 apples peeled cored and quartered
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Steps:

• Place quinoa and 2 cups water in a medium saucepan and bring to a boil Reduce heat to low cover and simmer 15 minutes or until quinoa is tender
• Drain well and return quinoa to saucepan
• Add soymilk apples sugar and cinnamon Bring to a simmer over medium-high heat Reduce heat to medium and simmer 5 minutes
• Transfer mixture to a blender add vanilla and puree until smooth
• Serve hot

Huevos Rancheros in Muffin Cups

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Ingredients:

• 8 flour tortillas 5-inch
• 3 tablespoons butter melted
• kosher salt freshly ground black pepper
• 1 cup salsa prepared chunky cilantro salsa or your choice
• 3/4 cup black beans cooked
• 8 eggs
• 1/2 cup monterey jack pepper cheese shredded
• 1/2 cup sour cream

Steps:

• Preheat the oven to 400 degrees F Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cup Brush both sides of the tortillas lightly with melted butter and sprinkle with salt Press the tortillas into the muffin tin creating little tortilla cups
• In a small bowl mix half the salsa with the black beans with salt and pepper Spoon a heaping tablespoon of the black bean mixture into each tortilla cup Crack an egg into each of the eight cups Bake until barely set about 8 minutes Top with cheese cover with aluminum foil and then bake for 6-7 minutes more To serve spoon the sour cream and remaining salsa on top of the eggs

Kringles

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Ingredients:

• 3/4 cup butter softened
• 1 package active dry yeast
• 1/4 cup water 105-115F
• 1/4 cup sugar
• 1/4 cup warm milk 105-115F
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon lemon extract
• 2 cups all-purpose flour
• 1 1/2 cups pie filling poppyseed prune apricot raspberry
• 1 cup sliced almonds
• 1 cup powdered sugar
• 1 -2 tablespoon water

Steps:

• In a mixing bowl stir the yeast up with the warm water; add the sugar warm milk egg salt and lemon extract mixing well
• Stir in 1 3/4 cups of the flour until it forms a large ball
• Turn ball out onto a floured surface and knead in the remaining flour until the dough is smooth and elastic about 2-3 minutes
• Cover the dough and let rise about 5-7 minutes
• Flour a surface and roll out the dough into an 8x12-inch rectangle; place one sheet of the butter on top of the dough at one edge
• Fold the 1/3 that has no butter down over the middle third; then fold the side with the butter over the top of that it should be about 4-inches wide by 8-inches long
• Now fold the 4-inch side over 1/3 of the way and the same with the opposite end leaving a stack of dough
• Loosely cover the dough with plastic wrap and refrigerate for 30-40 minutes
• Now roll the refrigerated dough out again to a 12x8-inch square
• Place the last square of butter to one side of the dough and do the folding process again then refrigerate the dough for 2 hours
• Cut the dough in half keep the other in the refrigerator while waiting; and roll out to a 6x24-inch rectangle if hard to roll allow to rest for 5 minutes or so
• Spread half the filling on the middle of the dough and sprinkle with half of the almonds
• Fold the dough over 1/3 of the way; brush lightly with water then fold over the other third and pinch the dough to form a seal
• Grease a baking sheet and place the kringle on forming it into a ring as you do and sealing the ends together; pat the kringle with your hands to keep it flat
• Repeat with remaining kringle
• Allow kringles to rise for about an hour or until a fingerprint remains when touched
• Bake at 350F for 20-25 minutes or until golden; cool on wire racks
• Prepare icing by mixing powdered sugar with enough water to form a drizzling consistency; drizzle over kringles while they are still warm

Lemon Coconut Cake

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Ingredients:

• 1/2 cup butter at room temp
• 1 cup granulated sugar
• 1/2 cup shredded coconut
• 3 egg yolks reserve whites
• 1 tablespoon baking powder
• 1 1/2 cups flour
• 1 cup milk
• 2/3 cup freshly squeezed lemon juice
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 2 large eggs beaten
• 1/2 cup butter at room temp
• 1 cup shredded coconut divided
• 3 egg whites
• 1/4 cup granulated sugar

Steps:

• Preheat oven to 350 degrees
• Butter a 9x13 baking pan and set aside
• In a large bowl cream together the butter and sugar until light and fluffy
• Beat in the coconut and egg yolks
• Combine the baking powder and flour in a small bowl
• Add to egg mixture in 3 batches alternating with the milk
• Pour into the prepared baking pan and bake for 25 minutes
• Test with a toothpick and if done remove from oven
• Set on a wire rack to cool
• Combine the lemon juice sugar cornstarch eggs and butter in a heavy double broiler
• Heat and stir for 5 minutes until thickened
• Pour onto warm cake
• Sprinkle 1/2 of the coconut on top of the filling
• Beat the whites in a medium bowl until soft peaks form
• Gradually beat in sugar until dissolved
• Spread over coconut layer
• Sprinkle second amount of coconut over top
• Bake for 12 minutes or until the coconut and whites are lightly browned
• Cool on the wire rack for 15 minutes
• Place in the fridge for 1 hour or better yet all day or overnight
• Cut when cooled

Lemon Nut Bread

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Ingredients:

• 3/4 cup margarine or 3/4 cup butter softened
• 1 1/4 cups sugar
• 3 eggs
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 1/3 cup lemon juice
• 3/4 cup chopped pecans
• 2 teaspoons grated fresh lemon rind

Steps:

• Preheat oven to 350 degrees
• Cream margarine and sugar until light and fluffy
• Blend in eggs
• Add combined dry ingredients to creamed mixture
• alternating with milk and juice
• mixing well after each addition
• Stir in nuts and rind
• Pour into greased and floured 9x5 loaf pan
• Bake at 350 degrees for 1 hour and 20 minutes
• or until toothpick inserted comes out fairly clean
• Cool 5 minutes
• then remove from pan

Lemon Yogurt Fluff

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Ingredients:

• 1/2 cup nonfat vanilla yogurt
• 2 teaspoons frozen lemonade concentrate
• 1/2 cup frozen light whipped dessert topping like Cool Whip
• 2 cups fresh fruit

Steps:

• Combine yogurt lemonade and whipped topping in a small bowl
• Serve over fresh fruit

Maple-Pecan Granola

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Ingredients:

• 2 cups oats
• 1/2 cup pecan pieces
• 1/2 cup maple syrup
• 1/4 cup packed brown sugar
• 2 tablespoons canola oil
• 1/8 teaspoon salt
• cooking spray

Steps:

• Preheat oven to 300 degrees
• Combine oats and next 5 ingredients; spread on a large jelly roll pan coated with cooking spray
• Bake for 1 hour stirring every 15 minutes
• Cool completely

Maple, Walnut amp; Flax Pancakes

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Ingredients:

• 1 cup all-purpose flour or 1/2 cup whole wheat pastry flour and 1/2 cup all-purpose flour
• 1/4 cup flax seed meal
• 1/4 cup finely chopped walnuts
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups reduced-fat buttermilk can substitute 1/2 yogurt and 1/2 milk
• 1/4 cup pure maple syrup
• 1 large egg
• 1 tablespoon vegetable oil or more

Steps:

• Whisk flour flax seed meal walnuts baking powder baking soda and salt in medium bowl to blend Whisk buttermilk 1/4 cup maple syrup and egg in another medium bowl Add buttermilk mixture to dry ingredients and whisk just until incorporated
• Brush large nonstick skillet lightly with vegetable oil and heat over medium heat Working in batches add batter to skillet by scant 1/4 cupfuls Cook until bubbles appear on surface of pancakes and undersides are golden brown about 2 minutes Turn pancakes over and cook until golden on bottom about 2 minutes Brush skillet lightly with vegetable oil as needed before adding each batch
• Transfer pancakes to plates Serve with additional maple syrup or jam

Multi-grain Apple Muffins

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Ingredients:

• 2 cups white flour
• 1/2 cup soy flour
• 1/2 cup ground flax seeds
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup brown sugar packed
• 1 1/4 cups buttermilk
• 1 1/4 cups vegetable oil
• 2 eggs
• 1 apple peeled and grated

Steps:

• Preheat oven to 350F
• Prepare muffin pan by spraying with cooking spray or lining them with paper cup liners
• Combine flours flax seed baking powder baking soda and salt in large mixing bowl
• Add brown sugar and mix until blended
• In separate small mixing bowl whisk buttermilk vegetable oil eggs and grated apple together Pour apple mixture into dry mixture and stir only until ingredients are blended Fill muffin cups about two-thirds full
• Bake for 18 to 20 minutes
• Cool about 1 minute before removing from pan
• Cool completely on wire racks

Multi-Grain Pancakes

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Ingredients:

• 1 tablespoon flax seed
• 3 tablespoons warm water
• 1/2 cup all-purpose flour
• 2 tablespoons whole wheat flour
• 1/2 cup rolled oats
• 1/4 cup rye meal or 1/4 cup buckwheat flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/2 cups soymilk
• 2 tablespoons canola oil

Steps:

• Finely grind the flaxseed in a spice mill or coffee grinder Transfer to a bowl and whisk in the water until the mixture becomes gooey and gelatinous
• In large mixing bowl stir together dry ingredients
• Whisk together wet ingredients including flax mixture separately
• Pour wet ingredients into the dry stirring just to combine
• Heat nonstick griddle or skillet over medium-high heat about five minutes or until water droplets bounce when splashed on it
• Pour batter on by the 1/4 cup cooking approximately two minutes on each side

My Morning Oatmeal

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Ingredients:

• 1/2 cup rolled oats
• water
• 1 tablespoon flax seed meal
• 1/4 cup raisins
• 2 tablespoons real maple syrup
• 1/4 cup almond milk or 1/4 cup milk

Steps:

• cook oatmeal according to package
• add raisins near the end so they nice and plump
• let it sit and get really thick add flax now
• stir in maple syrup and milk to get the consistency you want
• sometimes i add cinnamon honey and banana instead
• other good additions are dried cranberries diced apples agave nectar slivered almonds pecans or dates

No Fat Carrot Raisin Salad

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Ingredients:

• 1/2 cup nonfat yogurt
• 1 1/2 tablespoons honey
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• 2 cups carrots shredded
• 1/2 cup raisins
• 1/4 cup crushed pineapple drained

Steps:

• Combine yogurt honey cinnamon and lemon juice to make dressing
• Add the rest of the ingredients
• Chill at least 15 minutes

Nut Butter Breakfast or Anytime Cookies

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Ingredients:

• 1/2 cup oat flour
• 1/2 cup whole wheat flour
• 2 tablespoons sugar optional if your nut butter is not sweetened
• 1 pinch salt
• 1 cup chocolate almond butter or other nut butter of choice
• 2 -3 tablespoons yogurt vegans use a non-dairy version or applesauce

Steps:

• Combine flours sugar and salt if using in a large bowl
• Using your fingers knead in nut butter and if your dough is not sticking together yet add the yogurt or applesauce until it comes together as a thick dough
• Form into thick cookies I made six large ones and bake at 350 F/180 C for 10 minutes Remove to a wire rack to cool
• Enjoy

Oat Milk

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Ingredients:

• 2 cups oatmeal cooked
• 4 cups water
• 1 banana ripe
• 1 teaspoon vanilla
• 1 pinch salt optional
• artificial sweetener if desired

Steps:

• 1 Place all ingredients in blender and process until smooth about 2-3 minutes
• 2 Chill and shake before using

Orange Oatmeal - 3 Ingredients

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Ingredients:

• 1/2 cup peach juice or 1/2 cup your favorite juice
• 1 -2 teaspoon dried cranberries
• 1 28 g packet instant oatmeal flavor of choice try a lower sugar for your health

Steps:

• Heat juice and cranberries in serving microwavable bowl 30 seconds add packet of desired flavored oatmeal and stir
• Cook for 30 more seconds Enjoy

Orange Spice Granola

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Ingredients:

• 1 8 ounce container rolled oats
• 1 1/3 cups sliced almonds
• 4 ounces whole raw cashews
• 1/2 cup dark brown sugar
• 1 teaspoon finely grated orange zest
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 10 tablespoons butter
• 1/3 cup maple syrup
• 1 tablespoon maple syrup

Steps:

• Preheat oven to 350 degrees F Line a baking pan with parchment paper and set aside Combine oats almonds cashews sugar orange zest cinnamon and nutmeg in a large bowl and mix well Melt the butter over low heat in a small saucepan and stir in the maple syrup Pour the butter mixture over the granola and toss to coat evenly Spread the granola in an even layer on the prepared baking pan and bake until cashews are golden and oats are crisp -- 15 to 20 minutes Cool and store in an airtight container for 1 week or refrigerated for up to 1 month

Overnight Scramble Breakfast Burritoes

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Ingredients:

• 14 ounces extra firm tofu preferably organic sprouted
• 1 1/2 cups potatoes cooked and diced
• 3/4 tablespoon bacon flavored vegan bits
• 1/4 cup kalamata olive chopped optional
• 2 tablespoons lemon juice
• 1/2 teaspoon dried marjoram or 1/2 teaspoon oregano
• 2 tablespoons fresh basil minced or 2 t dried basil
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1/4 teaspoon crushed red pepper flakes optional
• 1/4 teaspoon fresh ground black pepper to taste
• 8 tortillas

Steps:

• The night before crumble the tofu into a mixing bowl
• Add all the ingredients except the oil season with black pepper and mix lightly with your hands
• Cover and leave in the fridge overnight
• In the morning heat the oil in a pan Cook the tofu mixture for 5-7 minutes until heated through and lightly browned
• Serve in tortillas

Pancakes

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Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1 egg
• 3 tablespoons melted butter
• 1 1/4 cups milk

Steps:

• Beat egg
• Stir in butter and milk
• Combine flour
• salt
• sugar
• and baking powder
• Stir into egg mixture
• Lightly grease a griddle
• Heat griddle and drop about 1/4 cup batter onto griddle
• Spread lightly with a spoon
• When bubbles begin to appear around outside edge and break
• turn with a spatula and cook on other side
• I also lift edge a little with the spatula and peek under it to see how its doing You will need to adjust your heat so they do not cook too fast and burn
• For me
• the temperature usually ends up somewhere between medium and medium-high

Peanut Butter Granola

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Ingredients:

• 2 1/2 cups rolled oats
• 2/3 cup peanut butter
• 2/3 cup honey
• 1 tablespoon oil
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1/2 cup wheat germ
• 1/2 cup flaked coconut

Steps:

• Preheat oven to 300F
• Mix oatmeal wheat germ and coconut into 13x9x2 pan
• In a small mixing bow stir peanut butter honey oil vanilla and salt
• Pour peanut butter mixture over dry mixture and mix until coated
• Bake for 45 minutes
• Remove from oven and carefully stir to break it into smaller pieces
• Allow to cool then mix in raisins
• Store in airtight container
• Easily adapted if you want to add other dried fruits nuts or sunflower seeds

Quick Orange Coffee Cake

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Ingredients:

• 2/3 cup sugar
• 1 tablespoon orange zest
• 2 10 ounce packages refrigerated buttermilk biscuits
• 3 tablespoons butter or 3 tablespoons margarine melted
• 1/2 cup powdered sugar
• 1 tablespoon orange juice

Steps:

• Mix together sugar and orange peel; set aside
• Separate biscuits and dip each into melted butter then in sugar mixture to coat well
• In a greased 9 inch round pan arrange biscuits to overlap slightly
• Sprinkle any remaining sugar mixture on top
• Bake in preheated 375 oven for 35 minutes or until golden
• Cool on rack for 10 minutes and then turn out ontol serving dish
• In a small bowl combine powdered sugar and orange juice; blend well
• Drizzle over coffee cake

Quick Savory Oatmeal

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Ingredients:

• 1/2 cup oatmeal
• 3/4 cup chicken broth or 3/4 cup vegetable broth
• 2 tablespoons shredded cheese
• 1 fried egg
• 1/4 cup salsa
• 1 dash salt
• 1 dash pepper

Steps:

• Combine oatmeal and broth in microwave safe bowl Microwave for 1 1/2-2 minutes Add cheese
• egg
• and salsa Season with salt and pepper to taste Other topping ideas the skys the limit fried egg
• salsa verde
• cheese
• bacon; fried egg
• soy sauce
• chives; fried egg
• olive oil
• sea salt
• pepper
• parmesan
• etc

Randy's Cranberry Buttermilk Oat Muffins

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Ingredients:

• 1/2 cup craisins
• 1/2 cup water
• 1 cup old fashioned oats NOT instant oats
• 1 cup buttermilk
• 1/4 cup brown sugar or Splenda brown sugar baking blend
• 1/4 cup vegetable oil
• 2 eggs
• 1 cup flour use 1 1/2 cups if you keep and use the cranberry soaking liquid
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Steps:

• Soak dried cranberries in 1/2 cup water overnight Soak oats in 1 cup buttermilk overnight in the fridge
• Preheat oven to 375F gas mark 5 190C
• Stir brown sugar oil and eggs into the soaked buttermilk and oats mixture
• Combine dry ingredients in a large bowl
• Add the wet ingredients to the dry stirring until moistened and let stand while preparing the tin We use a pop-over tin and this makes 6 muffins but a regular muffin pan can be used if you adjust the cooking time Lightly spray or oil the tin Fill the cups to the brim Bake for 20-25 minutes or until browned and firm or they pass the toothpick test Let cool slightly after removing from the tin

Raw Savory Oatmeal

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Ingredients:

• 4 ounces oats soaked overnight
• 1 tablespoon carrot grated
• 1 tablespoon onion chopped finely
• 1 tablespoon parsley chopped finely
• 1 tablespoon nutritional yeast
• 1 teaspoon miso
• 1 tablespoon flax seed oil
• 4 fluid ounces boiling water

Steps:

• Put the oats in the food processor and process for a couple of minutes until it is a thick mash
• Add all other ingredients except water and process for anohter minute
• Pour in water and keep the machine turning until you have a creamy batter Serve immediately

Red Onion Tri-Mushroom Quiche

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Ingredients:

• 1 1/4 cups flour
• 1/3 cup unsalted butter
• 1 egg yolk
• 3 tablespoons ice water
• 1 pinch salt
• 1/4 cup unsalted butter
• 1 large red onion halved and sliced
• 4 ounces cremini mushrooms sliced
• 4 ounces shiitake mushrooms stemmed and sliced
• 4 ounces oyster mushrooms stemmed and sliced
• 2 teaspoons fresh thyme chopped
• 1 egg
• 2 egg yolks
• 1/3 cup heavy cream
• salt and pepper

Steps:

• Sift flour and salt into a bowl
• Add the butter and cut it into the flour until mixture resembles breadcrumbs
• Beat the egg yolk with the water in small bowl
• Sprinkle liquid onto flour mixture and combine with your fingertips
• Form dough into a ball
• Cover and chill for 30 minutes
• Preheat the oven to 375 degrees and grease pie or quiche pan with butter
• Roll out dough on floured surface and then line the pan
• Prick bottom with fork and chill for 30 minutes
• Line with foil and dried beans and bake in the oven for 25 minutes
• Remove the foil and beans and cool on a wire rack
• Reduce oven temp to 350 degrees
• Melt butter in a large heavy bottomed skillet
• Add the onions cover and cook over very low heat stirring occasionally for 20 minutes
• Add mushrooms and thyme and cook for an additional 10 minutes stir often
• Spoon mixture into cooled tart shell and place the pan on a cookie sheet
• Lightly beat the egg with the egg yolks and cream ans season to taste with salt and pepper
• Pour mixture over mushroom filling and bake for 20 minutes or until the filling is set and golden
• Serve hot or at room temperature

Rich Chocolate Brownie Waffles

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Ingredients:

• 1/2 cup shortening
• 1 1/4 cups sifted cake flour
• 2 well beaten eggs
• 1 cup sugar
• 2 ounces unsweetened chocolate
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup chopped nuts

Steps:

• Beat shortening until creamy and fluffy
• Slowly adding in sugar continue creaming shortening with sugar
• When light add in melted chocolate then eggs
• Blend well
• Sift dry ingredients together add alternately with milk with the vanilla added
• Add in the nuts and blend well
• Bake batter in a waffle iron

Rose's World Famous Pancakes

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Ingredients:

• 2 eggs
• 1 cup milk I prefer buttermilk
• 1 cup flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt

Steps:

• Preheat griddle
• Beat eggs and milk together
• Add dry ingredients and beat well
• Pour on griddle
• Cook until bubbles appear and flip over

Scrambled Eggs amp; Asparagus 21 Day Wonder Diet Day 14

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Ingredients:

• 170 g asparagus trimmed
• cooking spray
• 2 eggs
• 2 egg whites
• 2 tablespoons skim milk
• 1 small tomatoes
• 2 tablespoons flat leaf parsley coarsely chopped

Steps:

• Boil steam or microwave asparagus until tender; drain
• Meanwhile spray medium frying pan with cooking oil Whisk eggs egg whites and milk in medium jug Cook egg mixture in pan over low heat stirring until almost set
• Serve asparagus and scrambled eggs sprinkled with tomato and parsley

Scrumptious Scramble

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Ingredients:

• 6 egg whites
• 2 large eggs
• 4 scallions sliced small
• 2 medium tomatoes diced medium-small
• 4 -6 tablespoons skim milk
• 1 small onion
• 1 -2 cup diced green bell pepper
• 1/4-1/2 teaspoon black pepper
• 1/8-1/4 teaspoon red pepper
• 1/8 teaspoon thyme
• 1/4-1/2 teaspoon cilantro
• 1 teaspoon minced garlic
• 1 1/2-3 teaspoons peanut oil

Steps:

• Whisk together the egg whites yolks spices and milk
• Stir in vegetables until well distributed in the mixture
• Heat garlic in oil until sizzling
• Add the egg-milk-spice-vegetable mixture Scramble over medium high - high heat until done to your desire Season as cooking with pepper and cilantro

Simple Blueberry Sandwich

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Ingredients:

• fresh blueberries
• 1 slice soft bread white preferred
• softened butter or margarine
• honey
• cinnamon

Steps:

• If desired toast bread just a little to warm it taking care not to make it stiff
• Spread butter on bread followed by honey cinnamon if using and then blueberries
• Fold up like a taco and enjoy

T V P Sausage Crumbles Vegetarian/Vegan/Gluten-Free

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Ingredients:

• 1/2 cup boiling water
• 1/2 teaspoon liquid smoke
• 3 tablespoons Braggs liquid aminos gluten-free if needed for gf diet or 3 tablespoons soy sauce gluten-free if needed for gf diet
• 1 teaspoon maple syrup
• 1/4 teaspoon blackstrap molasses
• 1/2 cup textured vegetable protein gluten-free if needed for diet
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon crushed sage
• 1/2 teaspoon ground fennel
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne
• oil for frying

Steps:

• Stir boiling water with liquid smoke if using soy sauce maple syrup and molasses
• Meanwhile mix TVP with dry seasonings; stir to incorporate Combine wet and dry mixtures Then allow the TVP to absorb the moisture for about 5 minutes while you heat the oil
• Fry mixture in oil in an uncovered frying pan on medium heat about 5 minutes or until browned stirring occasionally

Tofu-Almond French Toast

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Ingredients:

• 8 ounces soft silken tofu
• 3/4 cup non-dairy coffee creamer To make this recipe vegan make sure creamer does not contain casein a milk derivative
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup slivered almonds lightly toasted
• 1/2 lb Italian bread sliced

Steps:

• Combine soft tofu creamer maple syrup vanilla and almond extracts and whip together
• Add spices and salt to the tofu mixture and stir in gently until just incorporated
• Heat a frying pan on medium-high adding a little oil to keep French toast from sticking
• Dip the bread in the tofu mixture until well-coated and in the hot pan
• Cook for a few minutes on each side until lightly browned
• Serve with a sprinkling of slivered almonds on top

Tomato Poha

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Ingredients:

• 1 cup poha flattened or beaten rice
• 1 stalk curry leaf chopped
• 1 1/2 teaspoons salt
• 2 medium green chilies
• 1 tablespoon lime juice
• 1 1/2 tablespoons oil
• 2 onions chopped
• 1 tomatoes medium-sizedchopped
• 1/4 cup ground nuts crushed
• 1/4 cup cilantro for garnishing
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 potato small-sizeddiced
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seed

Steps:

• Wash poha
• Drain water
• Refresh with just sufficient water to cover poha and keep aside for 15 minutes
• After 15 minutes drain out water completely loosen poha and break lumps if any
• Add salt lime juice turmeric powder and red chilli powder to poha
• Mix well using a spoon
• In a broad saucepan or heavy based pan heat oil
• Add mustard and cumin seeds
• Allow to crackle
• Add onions green chillies and curry leaves
• Stir-fry on medium-high flame until onions turn golden brown
• Add potatoes and tomatoes mixing well
• After 3-5 minutes add groundnuts and poha and mix well
• Cook on low flame for 5-7 minutes
• Please keep mixing every minute in order to ensure that poha does not stick to the bottom of the vessel
• Remove from flame
• Transfer to a serving dish
• Garnish with cilantro and serve immediately

Tortilla De Patatas -- Potato Omelet Spain

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Ingredients:

• 1/4 cup extra virgin olive oil
• 3 cups new potatoes diced
• 1/4 cup onion finely chopped
• 4 eggs beaten
• 1 dash salt to taste
• 1 dash pepper to taste

Steps:

• In an 8 1/2-inch skillet put the oil amp; place over medium-low heat When oil is hot add potatoes amp; cook for 15 minutes stirring occasionally
• Add onion amp; cook another 20-30 minutes or until the potatoes amp; onion are completely done amp; lightly golden
• Pour excess oil into a small bowl amp; set aside
• Put vegetables in a larger bowl then pour the beaten eggs over the veggies season to taste with salt amp; pepper amp; stir carefully to combine
• WIPE THE SKILLET CLEAN then pour the reserved oil back into the skillet Place over medium heat amp; when oil is hot pour the egg-amp;-vegetable mixture into it
• Shake the pan to spread this mixture evenly amp; cook for 7-10 minutes or until the bottom is golden
• Carefully slide a spatula along the sides amp; underneath the omelet to make sure it is not sticking then place a plate over the pan Hold it tightly with one hand amp; turn the pan over with the other hand Then slide the tortilla back into the pan amp; cook for another 3-5 minutes or until the bottom is set but the inside still slightly moist
• Serve warm or at room temperature amp; enjoy

Tricolor Crustless Quiche

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Ingredients:

• 2/3 lb spinach frozen defrosted or fresh
• 6 big carrots peeled and boiled
• 3 big potatoes peeled and boiled
• 8 ounces low-fat cream cheese
• 8 ounces cream cheese or use 2 pkgs low-fat cheese
• 7 -8 ounces swiss cheese shredded 200 gram
• 1 cup all-purpose flour
• 1/2 cup milk
• 4 eggs lightly beaten
• 1/2 teaspoon white pepper
• 1 dash hot paprika
• salt and black pepper

Steps:

• Preheat oven to 375 degrees F 190 C
• For frozen spinach cook over low heat until liquid evaporates Fresh spinach wash and boil only in water clinging to the leaves until tender Drain chop and place in bowl
• In a separate bowl mash the cooked carrots
• In another bowl mash the cooked potatoes
• In yet another bowl mix the cheeses flour milk eggs white pepper paprika salt and pepper
• Divide into 3 equal portions and place a portion into each of the other bowls of spinach carrot and potatoes
• Mix contents of all three bowls well
• Butter a deep 14x4-inch pan
• Spoon in potato mixture and bake in 375 degrees F 190 C for 8 minutes
• Spoon in the carrot mixture and bake 8 more minutes
• Now spoon in the spinach mixture and bake 45 minutes or until everything sets
• Turn off the oven but leave the quiche in the oven for 5 minutes
• Remove from oven then let cool for at least 5 minutes before serving

Vegan Pumpkin Pie Smoothie

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Ingredients:

• 1/2 cup canned pumpkin
• 1/2 cup soymilk
• 3 ice cubes
• 1 tablespoon honey

Steps:

• Place all ingredients in a blender and blend for 2-3 minutes
• Enjoy

Vegetarian Pemmican Bars

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Ingredients:

• 1/2 cup raisins
• 1/2 cup dried dates pitted
• 1/2 cup dried fig stems removed
• 1/2 cup whole almond
• 1/2 cup cashews
• 1/2 cup walnut pieces
• 1/2 cup pecan pieces
• 1/2 cup toasted wheat germ
• 1/2 cup wheat bran
• 1 tablespoon flax seed ground
• 1/2 cup whole wheat flour
• 1/2 cup nonfat dry milk powder
• 1/2 cup honey

Steps:

• Chop all the fruit
• nuts and ground flax seed
• and mix together Mix the dry ingredients together and add to the fruit and nut mixture
• a little at a time
• alternately with honey Add just enough waterabout 1/2 cup to moisten Press into a buttered 8 loaf pan
• Bake in a 375F oven for 30 minutes Cool in pan on wire rack When its cooled
• remove from pan
• slice into bars
• Bars can be transferred to a freezer container or bag and frozen for up to 3 months To remove bars easily from the pan
• line pan with foil and grease foil with butter Enjoy
• Makes 16

Whole Wheat Breakfast Muffins

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Ingredients:

• 1/2 cup canola oil
• 1/2 cup brown sugar
• 1 cup unsweetened applesauce
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 cup raisins

Steps:

• Mix in order as listed
• Do not over beat
• Spoon into greased muffin tins
• Bake at 350 degrees for 19 minutes