Breakfast Essentials: All Types of Delicious and Unique Breakfast Recipes in an Easy Breakfast Cookbook [2 ed.] 1706198205, 9781706198208

Table of contents :
Table of Contents
How to Scramble Eggs
Mexican Mornings(Scrambled Eggs with Corn Tortillas)
Full Irish Breakfast
English Pancakes
Classical Scones I
Texas Cajun Egg Sandwich Breakfast
How to Make Porridge
Breakfast Tacos From Mexico
British Breakfast Muffin Bread
Kedgeree(Indian Breakfast)
Welsh Toast Topping
Easy South American Style Oats for Breakfast
Oven Oats II
Crock Pot Oats II
Autumn October Oatmeal
Pecan Mornings
Rolled Oats and Banana
Egg and Avocado Rolled Oats
Georgia Style Breakfast
Quinoa and Banana Breakfast
Steel Oats and Apple
Cocoa Wet Oats
Rolled Oats and Almond Milk
Overnight Oats I
Overnight Oats II
Cardamom and Rose Oatmeal
Maple Fruity Compote
Yeast-Vanilla Pancakes
Russian Pancakes
How to Make a Crepe
Soft Crepes
Paleo Crepes
Spiced Flax Seeds Crepes
Banana Crepes
Apple Crepes
Breakfast Blintzes
Strawberry Crepes
Milky Crepes
Egg-Free Crepes
Cream Cheese Crepes
Australian Breakfast
Frozen Berry Crepes
Hungarian Breakfast
Chicken Nugget Breakfast
Coconut Waffle
Buttermilk Greek Waffle
Autumn Waffle (Pumpkin, Molasses)
Vegan Waffles
Easy Chocolate Waffles
A Waffle from Norway
Banana Waffles
Cinnamon Waffles
A Waffle from Scandinavia
A Waffle from Denmark (Sweet Potato)
Sweet Potato Waffle II
Veggie Oat Waffle (Zucchini, Oatmeal)
Fried Egg in Toast (Eggs in a Boat)
Tomato Feta Eggs
Eggs from France
Fried Eggs and Shrimp
Buttery Eggs
Breakfast In Texas
Eggs from Ireland
Eggs from Mexico
Eggs from Italy

Citation preview

Breakfast Essentials All Types of Delicious and Unique Breakfast Recipes in an Easy Breakfast Cookbook By BookSumo Press All rights reserved

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LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents How to Scramble Eggs 9 Mexican Mornings 12 Full Irish Breakfast 13 English Pancakes 14 Classical Scones I 15 Texas Cajun Egg Sandwich Breakfast 16 How to Make Porridge 17 Breakfast Tacos From Mexico 18 British Breakfast Muffin Bread 19 Kedgeree(Indian Breakfast) 22 Welsh Toast Topping 23 Easy South American Style Oats for Breakfast 24 Oven Oats II 25 Crock Pot Oats II 26

Autumn October Oatmeal 27 Pecan Mornings 28 Rolled Oats and Banana 29 Egg and Avocado Rolled Oats 32 Georgia Style Breakfast 33 Quinoa and Banana Breakfast 34 Steel Oats and Apple 35 Cocoa Wet Oats 36 Rolled Oats and Almond Milk 37 Overnight Oats I 38 Overnight Oats II 39 Cardamom and Rose Oatmeal 42 Maple Fruity Compote 43 Yeast-Vanilla Pancakes 44 Russian Pancakes 45

How to Make a Crepe 46 Soft Crepes 47 Paleo Crepes 48 Spiced Flax Seeds Crepes 49 Banana Crepes 52 Apple Crepes 53 Breakfast Blintzes 54 Strawberry Crepes 55 Milky Crepes 56 Egg-Free Crepes 57 Cream Cheese Crepes 58 Australian Breakfast 59 Frozen Berry Crepes 62 Hungarian Breakfast 63 Chicken Nugget Breakfast 64

Coconut Waffle 65 Buttermilk Greek Waffle 66 Autumn Waffle (Pumpkin, Molasses) 67 Vegan Waffles 68 Easy Chocolate Waffles 69 A Waffle from Norway 72 Banana Waffles 73 Cinnamon Waffles 74 A Waffle from Scandinavia 75 A Waffle from Denmark (Sweet Potato) 76 Sweet Potato Waffle II 77 Veggie Oat Waffle (Zucchini, Oatmeal) 78 Fried Egg in Toast (Eggs in a Boat) 79 Tomato Feta Eggs 82 Eggs from France 83

Fried Eggs and Shrimp 84 Buttery Eggs 85 Breakfast In Texas 86 Eggs from Ireland 87 Eggs from Mexico 88 Eggs from Italy 89

How

to Scramble Eggs

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 420 kcal Fat 33.1 g Carbohydrates 9.7g Protein 23.1 g Cholesterol 575 mg Sodium 755 mg

Ingredients 3 large eggs 1 pinch red pepper flakes 9 cherry tomatoes, halved 2 tbsps crumbled feta cheese

1 tbsp very thinly sliced fresh basil leaves olive oil 1 pinch sea salt

Directions 1. Get a bowl and evenly mix the following: basil, eggs, feta, red pepper flakes, and tomatoes. 2. Fry in hot olive oil for a few secs without any stirring so the eggs set. Then begin to scramble them for 1 min. 3. Ideally you want your eggs to be only lightly set. Remove them from the heat. Season with salt. 4. Enjoy..

How to Scramble Eggs

9

MEXICAN

Mornings (Scrambled Eggs with Corn Tortillas)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 283 kcal Fat 12.2 g Cholesterol 196 mg Sodium 661 mg Carbohydrates 30.8 g Protein 12.1 g Fiber 2g

Ingredients 1 tbsp butter 1 (4 oz.) can chopped green chilis 1/2 tomato, chopped 6 large eggs 1/4 cup crushed tortilla chips, or to taste

1/4 cup shredded sharp Cheddar cheese 6 (8 inch) flour tortillas 6 tbsps taco sauce (enchilada sauce), to taste (optional)

Directions 1. Cook tomato and green chili in hot oil butter for about five minutes before adding eggs and cooking for another 3 minutes. 2. Now add some tortilla chips over the eggs and mix well before turning off the heat and adding cheese. 3. Now cover the pan and let the cheese melt down and the eggs get tender. 4. Get tortillas warm in a microwave for about 30 seconds and fold them around the egg mixture you just prepared. 5. Put some taco sauce over it before serving. 6. Enjoy.

12

Mexican Mornings(Scrambled Eggs with Corn Tortillas)

Full

Irish Breakfast

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 2 Calories 643 kcal Fat 47.7 g Carbohydrates 32.4 g Protein 21 g Cholesterol 227 mg Sodium 957 mg

Ingredients 2 thick slices turkey bacon 2 beef sausages 1 soda bread farl, sliced in half horizontally 2 potato bread farls

1 tbsp vegetable oil, or as needed 2 slices black pudding, optional 1 tomato, halved 2 eggs

Directions 1. Set your oven to 300 degrees before doing anything else. 2. Stir fry you sausage and bacon and once finished place then in a baking dish and then the oven. 3. Keep the drippings from the bacon and sausage in a pan. Cook your soda farls and potatoes in this pan until golden. 4. In another pan fry your tomato halves and black pudding slices in hot oil for 3 mins. Then put them in the oven with sausage and bacon. 5. Break your eggs in the pan with the grease and fry them for a few mins until the whites get hard the yolks are still runny. 6. Plate the eggs and the contents in the oven for two people. 7. Enjoy

Full Irish Breakfast

13

ENGLISH

Pancakes

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 10 Calories 250 kcal Fat 10.8 g Carbohydrates 36.7g Protein 3.4 g Cholesterol 24 mg Sodium 75 mg

Ingredients 1/2 C. butter or margarine 1/2 C. packed brown sugar 4 tbsps golden syrup or corn syrup

3 C. rolled oats 1/4 C. raisins

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Mix the following in a big pan: syrup, sugar, and butter. 3. Heat and stir the mix with a lower level of heat. Once everything is melted add your raisins and oats and continue stirring for 1 more min. 4. Add everything to a square baking dish that is about 6 inches in length. 5. Cook the oats in the oven for 35 mins. Then divide up the cake. 6. Enjoy..

14

English Pancakes

Classical

Prep Time: 15 mins

Scones I

Total Time: 25 mins Servings per Recipe: 12 Calories 124 kcal Fat 4.2 g Carbohydrates 18.8 g Protein 2.6 g Cholesterol 1 mg Sodium 134 mg

Ingredients 2 C. all-purpose flour 1 tsp cream of tartar 1/2 tsp baking soda 1 pinch salt 1/4 C. margarine

1/8 C. white sugar 1/2 C. milk 2 tbsps milk

Directions 1. Line a casserole dish with wax paper then set your oven to 425 degrees before doing anything else. 2. Get a bowl, and slowly sift the following into it: salt, flour, sugar, baking soda. 3. Then add the cream of tartar. Now combine in some butter and stir to form bread crumbs. 4. Add some milk and continue mixing to make a dough. 5. Flour a large cutting board and flatten out your dough to three fourths of an inch in height. 6. Cut as many 2 inch circles as possible. Then coat your cut pieces with some more milk. 7. Cook everything in the oven for 12 mins. 8. Enjoy with some preserves or jelly.

Classical Scones I

15

TEXAS

Cajun Egg Sandwich Breakfast

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 1 Calories 471 kcal Fat 31.5 g Carbohydrates 29.6 g Protein 18.1 g Cholesterol 248 mg Sodium 996 mg

Ingredients 1 tbsp butter 1 egg 1 slice Cheddar cheese 1 tsp mayonnaise, or to taste 1 tsp mustard, or to taste 1 tsp ketchup, or to taste 1 pinch Cajun seasoning, or to taste

1 dash hot pepper sauce (such as Tabasco(R)) 2 slices white bread, toasted 1 lettuce leaf 1 slice tomato

Directions 1. Fry your egg for 3 mins in butter then flip it. 2. Top the egg with the cheese and cook everything until the cheese melts for about 3 more mins. Then add your Cajun seasoning. 3. Coat both your bread pieces with: ketchup, mustard, and mayo. 4. Layer a piece of tomato and some lettuce on a piece of bread then put the egg on top and add some hot sauce. 5. Add a bit more Cajun spice and add the other piece of bread to from a sandwich. 6. Enjoy.

16

Texas Cajun Egg Sandwich Breakfast

How

to Make Porridge

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 507 kcal Fat 20.5 g Carbohydrates 64.2 g Protein 19.2 g Cholesterol 151 mg Sodium 237 mg

Ingredients 3 C. water 1 C. powdered milk 1 1/2 C. rolled oats 1/2 tsp ground cinnamon 1/2 C. raisins 1/2 tsp vanilla extract 3 eggs

4 tsps butter 1 C. milk 3 tbsps honey

Directions 1. Get some water boiling then combine in your cinnamon, powdered milk, and oats. Once boiling again lower the heat and let the contents simmer for 12 mins. 2. Shut off the heat and add in your vanilla and raisins. 3. One by one add your eggs and make sure to stir them in completely. 4. Enter your porridge into a bowl and garnish each with some honey, 1 tsp of butter, and one fourth C. of milk. 5. Enjoy.:

How to Make Porridge

17

BREAKFAST

Tacos From Mexico

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 537 kcal Fat 34.1 g Cholesterol 343 mg Sodium 1298 mg Carbohydrates 27.7 g Protein 30.6 g Fiber 3.9 g

Ingredients 6 oz. chorizo sausage, optional 8 (6 inch) corn tortillas 6 eggs 1/4 cup milk 1/2 tsp pepper 1/2 tsp salt

1 cup shredded Monterey Jack cheese 1 dash hot pepper sauce (e.g. Tabasco™), or to taste 1/2 cup salsa

Directions 1. Cook crumbled sausage in a pan at medium heat until golden brown in color. 2. Heat up two different pans at high heat and medium heat. 3. Whisk together eggs, pepper and salt in a bowl, and pour these eggs into the pan at medium heat. 4. Cook until you see that the eggs are firm and continue cooking after adding sausage. 5. Warm up some tortillas in the pan which is at high heat for about 45 seconds each side and add some cheese before filling with the egg and tortilla mixture you have prepared. 6. Also add some hot pepper sauce and salsa according to your taste before serving it. 7. Enjoy..

18

Breakfast Tacos From Mexico

British

Breakfast Muffin Bread

Prep Time: 1 hr Total Time: 1 hr 25 mins Servings per Recipe: 20 Calories 168 kcal Fat 1.2 g Carbohydrates 32.4 g Protein 6.1 g Cholesterol 2 mg Sodium 260 mg

Ingredients 2 C. milk 1/2 C. water 2 tbsps cornmeal 6 C. bread flour 2 (.25 oz.) packages active dry yeast

1 tbsp white sugar 2 tsps salt 1/4 tsp baking soda

Directions 1. 2. 3. 4. 5.

Coat two bread pans with some oil and add a bit of cornmeal to each. Now heat your water and milk in a big pot. Get a bowl and combine: baking soda, 3 C. of flour, milk, salt, salt, yeast, and sugar. One by one slowly add an additional C. of flour to the mix. Make a batter from this. Divide the batter between both loaf pans and place a plastic covering over it. Let the dough rise for 1 hr. 6. Half way through the rising time set your oven to 325 degrees before continuing. 7. Cook the loaves in the oven for 26 mins. 8. Enjoy.

British Breakfast Muffin Bread

19

KEDGEREE

(Indian Breakfast)

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 2 Calories 977 kcal Fat 17.2 g Carbohydrates 162.9g Protein 43.7 g Cholesterol 258 mg Sodium 663 mg

Ingredients 2 C. uncooked basmati rice 2 eggs 4 oz. smoked haddock, or other white fish 1 bay leaf 1 C. milk, or as needed 1 tbsp butter

1 tsp curry powder 4 green onions, diced 1/4 C. frozen green peas salt and pepper to taste 1/2 C. low-fat plain yogurt

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

22

Cook your rice using its associated instructions. Get a big pot and add enough water to cover your eggs. Get the water and eggs boiling, then place a lid on the pot, and shut the heat. Let the eggs sit for 14 mins. Then remove the shells and dice them. Add your haddock to a frying pan and also a bay leaf, cover the fish with milk. Bring the milk to a gentle boil. Simmer until the fish is fully cooked. Remove all leaves and the milk as well. Now stir fry your onions and peas in curry powder for 3 mins. Then combine in: fish, rice, and eggs. Warm the contents and then season with some pepper and salt. Enjoy..

Kedgeree(Indian Breakfast)

Welsh

Toast Topping

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 6 Calories 333 kcal Fat 24.6 g Carbohydrates 12.6 g Protein 15.3 g Cholesterol 75 mg Sodium 577 mg

Ingredients 4 tbsps butter 1/2 C. all-purpose flour 1/2 tsp salt 1/8 tsp dry mustard 1/8 tsp cayenne pepper

2 C. milk 1 tsp Worcestershire sauce 2 C. shredded sharp Cheddar cheese

Directions 1. In a big pot combine the following in melted butter: pepper, milk, flour, mustard, Worcestershire, and salt. 2. Stir and heat the contents for 10 mins with a low level of heat. Now add your cheese and let it melt nicely. 3. Enjoy this topping on some toasted rye bread.

Welsh Toast Topping

23

EASY

South American Style Oats for Breakfast

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 220 kcal Fat 5.1 g Carbohydrates 35.2 g Protein 8.7 g Cholesterol 15 mg Sodium 270 mg

Ingredients 1 1/2 C. milk 1/2 C. quick cooking oats 2 tbsps white sugar 1/4 tsp ground cinnamon

1 pinch ground nutmeg 1 pinch salt

Directions 1. For 4 min simply boil all the ingredients. Enjoy warm..

24

Easy South American Style Oats for Breakfast

Oven

Oats II

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 8 Calories 378 kcal Fat 17.8 g Carbohydrates 49.8 g Protein 6.7 g Cholesterol 49 mg Sodium 305 mg

Ingredients 1/2 C. vegetable oil 3/4 C. white sugar 2 eggs 1 C. milk 1/2 tsp salt 1 tbsp baking powder 3 C. quick cooking oats

1/2 C. raisins 2 tbsps brown sugar 1/2 tsp ground cinnamon

Directions 1. Combine the following evenly: oatmeal, oil, baking powder, sugar, salt, raisins, milks, and eggs. 2. Enter everything into a casserole dish coated with nonstick spray then garnish with some cinnamon and brown sugar. 3. Let the contents chill in the fridge for 8 hours then cook in the oven for 40 mins at 350 degrees. 4. Enjoy.

Oven Oats II

25

CROCK

Pot Oats II

Prep Time: 2 mins Total Time: 8 h 2 mins Servings per Recipe: 6 Calories 208 kcal Fat 8.3 g Carbohydrates 29.8 Zg Protein 4.5 g Cholesterol 22 mg Sodium 35 mg

Ingredients 1 C. oats 3 C. water 1 pinch salt

1 C. half-and-half cream 1/4 C. brown sugar, or to taste

Directions 1. For 6 to 8 hours cook your oats in water on low in the crock pot. 2. Then add in your half and half and salt when it has fully cooked. 3. Garnish your bowl of oatmeal with some brown sugar..

26

Crock Pot Oats II

Autumn

October Oatmeal

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 594 kcal Fat 31.9 g Carbohydrates 67.6 g Protein 18 g Cholesterol 10 mg Sodium 198 mg

Ingredients 1 (1 oz.) packet instant oatmeal, unsweetened 1/2 C. hot milk or water 1 tbsp almond butter 1 red apple, cored and roughly chopped

1/4 C. whole natural almonds 1/2 tsp cinnamon 2 tsps honey

Directions 1. Heat your milk in the microwave or a small saucepan. 2. Put your oatmeal in the same bowl that you will eat out of. Then cover it with the milk and almond butter. 3. Add in your almonds, honey, apples, and cinnamon. 4. Enjoy

Autumn October Oatmeal

27

PECAN

Mornings

Prep Time: 10 mins Total Time: 8 hr 10 mins Servings per Recipe: 8 Calories 326 kcal Fat 12.5 g Carbohydrates 48.2 g Protein 8.2 g Cholesterol 5 mg Sodium 24 mg

Ingredients 2 C. steel cut oats 2 C. diced apple 1 C. dried cranberries 1/2 C. slivered almonds 1/2 C. chopped pecans 3 C. water

1 C. milk 1 tbsp ground cinnamon 1 tsp pumpkin pie spice 2 tsps butte

Directions 1. Cook all the ingredients for 8 hours with low heat. Enjoy warm in the morning..

28

Pecan Mornings

Rolled

Oats and Banana

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 333 kcal Fat 8.5 g Carbohydrates 54.7 g Protein 11 g Cholesterol 38 mg Sodium 524 mg

Ingredients 1 C. uncooked rolled oats 1 C. whole wheat flour 3/4 C. all-purpose flour 1/4 C. brown sugar 2 tbsps dry milk powder 2 tsps baking powder 1/2 tsp baking soda

1/2 tsp salt 1 egg 2 C. milk 2 tbsps vegetable oil 1 tsp vanilla extract 1 banana, mashed

Directions 1. Blend your oats until powdery. 2. Sift or mix the follow in a bowl: baking soda and powder, oats, salt, regular flour and wheat flour, milk powder, and brown sugar. Place everything to the side. 3. Get a 2nd bowl, mix: beaten eggs, mashed banana, vanilla, and veggie oil. 4. Combine both bowls and let the contents sit for 10 mins. 5. Grease a frying pan and then heat it. 6. Cook large spoonfuls of the mix for about 2 mins per side. Continue for all ingredients. 7. Enjoy with maple syrup.

Rolled Oats and Banana

29

EGG

and Avocado Rolled Oats

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 2 Calories 542 kcal Fat 35.3 g Carbohydrates 52 g Protein 9.9 g Cholesterol 0 mg Sodium 1349 mg

Ingredients 1 1/2 C. So Delicious(R) Dairy Free Original Culinary Coconut Milk 1 1/2 C. water 1 1/2 tsps sea salt 1/2 C. rolled oats 1/2 C. steel cut oats

1 hardboiled egg, chopped half avocado, sliced

Directions 1. Boil your milk and water in a big pan then add your salt, steel cut and rolled oats. Once boiling set the heat to low then let the oats lightly boil for 21 mins. 2. Before serving add your chopped hard boiled eggs, and avocados. Enjoy warm..

32

Egg and Avocado Rolled Oats

Georgia

Style Breakfast

Prep Time: 5 mins Total Time: 8 mins Servings per Recipe: 1 Calories 411 kcal Fat 5.1 g Carbohydrates 84.5 g Protein 10.7 g Cholesterol 10 mg Sodium 460 mg

Ingredients 1/2 (15 oz.) can sliced peaches, drained 1/2 C. water 1/2 C. milk 1/2 C. quick-cooking oats 2 tbsps packed brown sugar

1/4 tsp ground cinnamon, or more to taste 1 pinch salt

Directions 1. 2. 3. 4. 5.

Get a bowl and mix: peaches, cinnamon, water, salt, brown sugar, oats, and milk. Cook contents in the microwave for 4 mins. Halfway through the cooking time stop the microwave and stir the contents. If oats get too thick add a tbsp of water and continue microwaving. Enjoy.

Georgia Style Breakfast

33

QUINOA

and Banana Breakfast

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 1 Calories 220 kcal Fat 6.6 g Carbohydrates 37 g Protein 7.3 g Cholesterol 1 mg Sodium 418 mg

Ingredients 1/4 C. water 1/4 C. skim milk 1 tbsp quinoa 1/2 small banana, sliced 1 1/2 tbsps rolled oats 1 tbsp oat bran

1 pinch salt 1 pinch ground cinnamon 1 tbsp chopped walnuts 1 tsp brown sugar 1/4 tsp vanilla extract

Directions 1. 2. 3. 4. 5.

34

Boil: quinoa, milk, and water. Once boiling lower the heat and lightly boil for 6 mins. Add your salt, cinnamon, banana, oat bran, and rolled oats. Stir for 6 mins until everything achieves your desired level of thickness. Turn off the heat and add your vanilla, walnuts, and brown sugar. Enjoy..

Quinoa and Banana Breakfast

Steel

Oats and Apple

Prep Time: 15 mins Total Time: 6 hrs 15 mins Servings per Recipe: 10 Calories 140 kcal Fat 1.6 g Carbohydrates 29.9 g Protein 3.3 g Cholesterol 0 mg Sodium 8 mg

Ingredients cooking spray 23 oz. unsweetened applesauce 1 1/2 C. steel cut oats 2 Granny Smith apples - peeled, cored, and diced

8 C. water 1/4 C. ground cinnamon, or to taste 1/3 C. granular no-calorie sweetener

Directions 1. Coat your slow cooker with non-stick spray. Then add: sweetener, water, cinnamon, applesauce, diced apple, and oats. 2. Cook everything on low for about 6 hours. 3. Enjoy.

Steel Oats and Apple

35

COCOA

Wet Oats

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 516 kcal Fat 9.1 g Carbohydrates 108.1 g Protein 6.9 g Cholesterol 0 mg Sodium 319 mg

Ingredients 2 C. boiling water 1 C. rolled oats 1/4 tsp salt 1/2 C. brown sugar

1 banana, mashed 1/4 C. semisweet chocolate chips

Directions 1. For 6 mins boil your oats in salted water. Turn off the heat and place a lid on the pot. Let the contents sit for about 4 more mins to get thick. 2. Add your chocolate, bananas, and sugar before serving and stir the contents. 3. Enjoy..

36

Cocoa Wet Oats

Rolled

Oats and Almond Milk

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 4 Calories 266 kcal Fat 4.9 g Carbohydrates 53.1 g Protein 6.5 g Cholesterol < 1 mg Sodium 206 mg

Ingredients 2 C. rolled oats 3 1/2 C. sweetened vanilla almond milk 1/8 tsp salt

1/2 C. dried tart cherries

Directions 1. 2. 3. 4.

Microwave all the ingredients except the cherries for 4 mins. Stir the contents at 2 mins. Before serving the oatmeal add in your cherries. Enjoy.

Rolled Oats and Almond Milk

37

OVERNIGHT

Oats I

Prep Time: 5 mins Total Time: 8 hrs 5 mins Servings per Recipe: 1 Calories 279 kcal Fat 9.6 g Carbohydrates 41.1 g Protein 9.5 g Cholesterol 18 mg Sodium 69 mg

Ingredients 1/3 C. milk 1/4 C. rolled oats 1/4 C. Greek yogurt 2 tsps chia seeds 2 tsps honey

1 tsp ground cinnamon 1/4 C. fresh blueberries

Directions 1. Get a jar and add into it: cinnamon, milk, honey, oats, chia seeds, and yogurt. Place a lid on the jar and shake the contents for 1 to 2 mins. 2. Add in your blueberries and shake again. 3. Let the jar sit in the fridge for at least 7 hrs. 4. Enjoy on the go..

38

Overnight Oats I

Overnight Oats II

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 1 Calories 455 kcal Fat 25.4 g Carbohydrates 44.6g Protein 13.7 g Cholesterol 22 mg Sodium 151 mg

Ingredients 1/2 C. old-fashioned oats 1/2 C. Greek yogurt 1/2 C. unsweetened almond milk 1/2 C. diced peaches 1 packet stevia powder

1 tsp chia seeds (optional) 1/2 tsp ground cinnamon, or more to taste 1/2 tsp almond extract 2 tbsps chopped pecans, or to taste (optional)

Directions 1. Get a jar and add in: cinnamon, oats, almond extract, yogurt, chia seeds, almond milk, stevia, and peaches. 2. Place a lid on the jar and shake the contents for 1 to 2 mins. 3. Add in your pecans and shake again. 4. Place the contents in the fridge for at least 7 hrs. 5. Enjoy.

Overnight Oats II

39

CARDAMOM

and Rose Oatmeal

Prep Time: 5 mins Total Time: 7 hrs 5 mins Servings per Recipe: 4 Calories 125 kcal Fat 3.8 g Carbohydrates 19.9 g Protein 3.2 g Cholesterol 0 mg Sodium 8 mg

Ingredients 1/2 C. steel-cut oats 2 C. So Delicious(R) Dairy Free Unsweetened Coconut Milk 1 small pear, chopped 1/2 tsp vanilla extract 1/2 tsp rose water

1/2 tsp almond extract 1/4 tsp cardamom 1/4 tsp cinnamon Sweetener of choice, to taste

Directions 1. Coat your slow cooker with some nonstick spray then add everything listed besides the sweetener to the slow cooker. 2. For 8 hrs let the contents cook on low. 3. After 8 hrs has elapsed add your sweeteners. 4. Enjoy..

42

Cardamom and Rose Oatmeal

Maple

Fruity Compote

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 6 Calories 100 kcal Fat 6g Carbohydrates 12.1g Protein 0.4 g Cholesterol 15 mg Sodium 44 mg

Ingredients 3 tbsps butter 2 tbsps maple sugar 2 tsps grated fresh ginger 1 tsp ground cinnamon

1/2 tsp freshly grated nutmeg 3 C. frozen peach slices 1 C. frozen blackberries

Directions 1. 2. 3. 4.

In a pan, melt the butter on medium heat. Add the ginger, maple syrup and spices and stir to combine. Stir in the peach slices and cook, stirring occasionally for about 20 minutes. Gently, stir in the blackberries and cook for about 5 minutes.

Maple Fruity Compote

43

YEAST-VANILLA

Pancakes

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 10 Calories 316 kcal Fat 10.8 g Carbohydrates 43.3 g Protein 10 g Cholesterol 57 mg Sodium 405 mg

Ingredients 4 C. all-purpose flour 4 C. lukewarm milk 2 large eggs, whisked 1/4 C. unsalted butter, melted 2 tbsps vegetable oil 1 tbsp vanilla extract

2 tsps bread machine yeast 1 1/2 tsps salt

Directions 1. In a large bowl, add the flour and slowly, add the milk, beating continuously till well combined. 2. Add the oil, butter and eggs and beat till smooth. 3. Add the yeast, vanilla and salt and stir to combine. 4. With a plastic wrap, cover the bowl and keep in warm place for about 1-3 hours till it doubles. 5. Lightly, grease a griddle and heat on medium-high heat. 6. Place about 1/4 C. of the mixture and tilt the pan to spread it evenly. 7. Cook for about 3-4 minutes and carefully, flip it. 8. Cook for about 2-3 minutes. 9. Repeat with the remaining mixture. 10. Serve hot.

44

Yeast-Vanilla Pancakes

Russian

Pancakes

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 525 kcal Fat 26.4 g Carbohydrates 57.1g Protein 14.4 g Cholesterol 153 mg Sodium 378 mg

Ingredients 4 1/4 C. milk 5 eggs 1/3 tsp salt 2 tbsps white sugar 1/2 tsp baking soda 1/8 tsp citric acid powder 4 C. all-purpose flour

3 tbsps vegetable oil 1 C. boiling water 2/3 C. butter, divided

Directions 1. In a large bowl, add the eggs and milk and beat till well combined. 2. Add the white sugar, flour, baking powder, salt and citric acid powder and beat till smooth. 3. Add the boiling water and oil and mix till well combined and keep aside for at least 20 minutes. 4. Grease a skillet with 1 tbsp of butter and heat on medium-high heat. 5. Remove the skillet from the heat and place the desired amount of the mixture and tilt the pan to spread it evenly. 6. Cook for about 90 seconds and carefully, flip it. 7. Cook for about 1 minute. 8. Repeat with the remaining mixture. 9. Place your favorite filling in the center of the crepes evenly and roll around the filling.

Russian Pancakes

45

HOW

to Make a Crepe

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 3 Calories 219 kcal Fat 3.7 g Carbohydrates 36.4g Protein 9.1 g Cholesterol 69 mg Sodium 251 mg

Ingredients 1 C. all-purpose flour 1/2 tsp white sugar 1/4 tsp salt

1 C. milk 1 egg

Directions 1. 2. 3. 4. 5. 6. 7. 8.

46

In a large bowl, mix together the sugar, flour and salt. Add the egg and milk and beat till smooth. Lightly, grease a skillet and heat on medium-high heat. Place the desired amount of the mixture and tilt the pan to spread it evenly. Cook for about 2 minutes and carefully, flip it. Cook till golden brown. Repeat with the remaining mixture. Serve hot..

How to Make a Crepe

Soft

Crepes

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 2 Calories 357 kcal Fat 14.1 g Carbohydrates 44.8 g Protein 12.1 g Cholesterol 126 mg Sodium 147 mg

Ingredients 1 1/2 C. all-purpose flour 1 C. milk 2 eggs 3 tbsps butter, melted 1 tbsp white sugar

1 dash vanilla extract 1 C. milk cooking spray

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a large bowl, add the eggs, 1 C. of milk and flour and beat till well combined. Add the sugar, butter and vanilla and beat well. Add the remaining milk and beat till smooth. Lightly, grease a skillet with cooking spray and heat on medium heat. Place about 1/4 C. of the mixture and tilt the pan to spread it evenly. Cook for about 3-4 minutes and carefully, flip it. Cook for about 2-3 minutes or till golden brown. Repeat with the remaining mixture.

Soft Crepes

47

PALEO

Crepes

Prep Time: 10 mins Total Time: 23 mins Servings per Recipe: 3 Calories 66 kcal Fat 1.2 g Carbohydrates 7.6 g Protein 6.3 g Cholesterol 0 mg Sodium 211 mg

Ingredients 4 egg whites 3 tbsps almond milk 1/4 tsp vanilla extract 2 tbsps coconut flour

1/8 tsp baking powder 1 pinch sea salt

Directions 1. 2. 3. 4. 5. 6. 7. 8.

48

In a large bowl, add all the almond milk, egg whites and vanilla and beat till smooth. Add the remaining ingredients and beat till smooth and keep aside for about 8 minutes. Lightly, grease a skillet and heat on medium-high heat. Place about 1/3 of the mixture and tilt the pan to spread it evenly. Cook for about 2 minutes and carefully, flip it. Cook for about 1-2 minutes or till golden brown. Repeat with the remaining mixture. Serve hot.

Paleo Crepes

Spiced

Flax Seeds Crepes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 331 kcal Fat 22.3 g Carbohydrates 23.4 g Protein 10.5 g Cholesterol 140 mg Sodium 232 mg

Ingredients 3 eggs 1 C. soy milk 1/4 C. olive oil 1/2 C. all-purpose flour 1/4 C. whole wheat flour 2 tbsps flax seeds 1/4 tsp salt

1/4 tsp ground cinnamon 1/8 tsp ground nutmeg 1 tsp vegetable oil

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a large bowl, add the soy milk, olive oil and eggs and beat till well combined. In another bowl, add the remaining ingredients except vegetable oil and beat till smooth. Add the flour mixture into egg mixture and beat till well combined. Lightly, grease a skillet and heat on medium heat. Place about 1/4 of the mixture and tilt the pan to spread it evenly. Cook for about 3-4 minutes and carefully, flip it. Cook for about 1-2 minutes. Repeat with the remaining mixture.

Spiced Flax Seeds Crepes

49

BANANA

Crepes

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 236 kcal Fat 8.6 g Carbohydrates 35.1 g Protein 4.1 g Cholesterol 70 mg Sodium 58 mg

Ingredients Crepe Batter: 1/2 C. whole or milk 1 1/2 tbsps melted butter 1 egg yolk 1 tsp vanilla 2 tsps hazelnut liqueur 1 tbsp cocoa 2 tbsps confectioners' sugar 1/3 C. white flour

Chocolate Sauce: 1/2 tbsp butter 1 tbsp whole or milk 2 tsps hazelnut liqueur 1 tbsp cocoa 2 tbsps confectioners' sugar 2 ripe bananas, sliced

Directions 1. In a large bowl, add the egg yolk, 1 1/2 tbsps of melted butter, 1/2 C. of milk, 2 tsps of hazelnut liqueur and vanilla and mix well. 2. Add the cocoa powder and beat till well combined. 3. Add the confectioner's sugar and beat till well combined. 4. Slowly, add the flour, beating continuously till well combined and keep aside. 5. In a pan, melt the remaining butter on low heat and stir in the remaining ingredients except banana slices. 6. Keep the pan on very low heat to keep it warm. 7. Lightly, grease a crepe pan and heat on medium heat. 8. Place about 1/4 C. of the mixture and tilt the pan to spread it evenly. 9. Cook for about 2 minutes and carefully, flip it. 10. Cook for about 1 minute. 11. Repeat with the remaining mixture. 12. In serving plates, arrange the crepes. 13. Place about 1/4 of the banana slices over each crepe and top with sauce evenly. 14. Roll the crepes around the filling and serve with a sprinkling of a confectioner's sugar.. 52

Banana Crepes

Apple

Crepes

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 361 kcal Fat 14.8 g Carbohydrates 50.4 g Protein 7.9 g Cholesterol 75 mg Sodium 127 mg

Ingredients 3 eggs 1/4 tsp salt 2 C. all-purpose flour 2 C. milk 1/4 C. vegetable oil 1/2 tsp ground cinnamon 4 Granny Smith apples, peeled and diced 1/2 C. white sugar

2 tsps cinnamon 2 tbsps water 2 tbsps cornstarch 1 tbsp water 1 1/2 tbsps milk 8 tsps vegetable oil, divided

Directions 1. In a bowl, add the eggs and salt and beat well. 2. Slowly, add the flour, beating continuously, followed by 2 C. of milk till well combined. 3. Add 1/4 C. of the oil and 1/2 tsp of the cinnamon and beat till smooth and refrigerate, covered for at least 1 hour. 4. In another bowl, mix together the apples, 2 tbsps of the water, sugar and the remaining cinnamon. 5. In a small bowl, mix together the cornstarch and remaining water and transfer the mixture into the bowl of the apples mixture. 6. In a pan, add the apples mixture on medium heat and cook, stirring occasionally for about 8-10 minutes. 7. Grease a crepe pan with 1 tsp of oil and heat on medium heat. 8. Place about 1/3 C. of the mixture and tilt the pan to spread it evenly. 9. Cook for about 30 seconds and carefully, flip it. 10. Cook till golden brown. 11. Repeat with the remaining mixture. 12. Divide the apple mixture in the center of the crepes evenly and roll around the filling. 13. Serve immediately. Apple Crepes

53

BREAKFAST

Blintzes

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 12 Calories 287 kcal Fat 19.9 g Carbohydrates 20.7 g Protein 10.4 g Cholesterol 155 mg Sodium 339 mg

Ingredients 1/2 C. butter 2 (13 ounce) packages frozen cheesefilled blintzes 6 egg whites 6 egg yolks 2 C. sour cream

1/3 C. white sugar 1 tsp vanilla extract 1/2 tsp salt

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a 13x9-inch baking dish, add the butter and place it in the oven for about 3 minutes. 3. Remove the baking dish from the oven and arrange the blintzes in a single layer over melted butter. 4. In a bowl, add the egg whites and beat till soft peaks form. 5. In another bowl, add the remaining ingredients and beat till smooth. 6. Gently, fold in about 1/3 of the beaten egg whites. 7. Now, fold in the remaining beaten egg whites till well combined. 8. Spread the crepe mixture over the blintzes evenly. 9. Cook in the oven for about 45 minutes..

54

Breakfast Blintzes

Strawberry Crepes

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 4 Calories 279 kcal Fat 13.4 g Carbohydrates 36.3 g Protein 5.4 g Cholesterol 47 mg Sodium 27 mg

Ingredients CREPES 1 egg, beaten 1/4 C. skim milk 1/3 C. water 1 tbsp vegetable oil 2/3 C. all-purpose flour 1/4 tsp white sugar

1 pinch salt FILLING 1/2 C. semisweet chocolate chips 1 C. sliced fresh strawberries 3/4 C. frozen whipped topping, thawed

Directions 1. For the crepes in a large bowl, add the milk, oil, egg and water and beat till well combined. 2. Add the remaining ingredients and beat till smooth. 3. Lightly, grease a griddle and heat on medium-high heat. 4. Place about 1/4 C. of the mixture and tilt the pan to spread it evenly. 5. Cook for about 2-5 minutes, flipping once. 6. Repeat with the remaining mixture. 7. For the filling, in a pan, add the chocolate chips on low heat and cook, stirring continuously till melted completely and remove from heat. 8. Divide the melted chocolate in the center of the crepes, followed by strawberries and roll around the filling. 9. Place the whipped topping over the crepes and serve.

Strawberry Crepes

55

MILKY

Crepes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 323 kcal Fat 4.4 g Carbohydrates 61.3 g Protein 9.1 g Cholesterol 69 mg Sodium 225 mg

Ingredients 2 C. milk 3/4 C. white sugar 2 C. all-purpose flour 2 eggs

1 tbsp baking powder 1 tsp vanilla extract 1 tsp vegetable oil

Directions 1. 2. 3. 4. 5. 6.

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In a blender, add all the ingredients except oil and beat till smooth. Lightly, grease a skillet and heat on medium heat. Place about 1/4 C. of the mixture and tilt the pan to spread it evenly. Cook everything on both sides till golden brown. Repeat with the remaining mixture. Serve hot..

Milky Crepes

Egg-Free

Prep Time: 10 mins

Crepes

Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 287 kcal Fat 15.3 g Carbohydrates 29.3 g Protein 4.4 g Cholesterol 31 mg Sodium 241 mg

Ingredients 1/2 C. skim milk 2/3 C. water 1/4 C. butter, melted 2 tbsps vanilla extract 1 C. all-purpose flour

1 tbsp white sugar 1/4 tsp salt 1 tbsp vegetable oil

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a large bowl, add the butter, milk, water and vanilla and beat till well combined. In another bowl, mix together the remaining ingredients. Add the flour mixture in the bowl of the milk mixture and beat till smooth. Lightly, grease a skillet and heat on medium-high heat. Place about 1/4 C. of the mixture and tilt the pan to spread it evenly. Cook for about 3-4 minutes and carefully, flip it. Cook for about 2-3 minutes. Repeat with the remaining mixture. Serve hot.

Egg-Free Crepes

57

CREAM

Cheese Crepes

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 2 Calories 241 kcal Fat 21.8 g Carbohydrates 2.4 g Protein 9.6 g Cholesterol 238 mg Sodium 215 mg

Ingredients 3 ounces cream cheese, softened 2 eggs 1 tsp ground cinnamon

1 tbsp sugar-free syrup 1 tsp butter

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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In a bowl, crack the eggs and beat well. Add the cream cheese, 1 tbsp at one time and beat till well combined. Add the sugar-free syrup and cinnamon and beat till smooth. Grease a skillet with butter and heat on medium heat and then reduce the heat to medium-low. Place the desired amount of the mixture and tilt the pan to spread it evenly. Cook for about 4 minutes and carefully, flip it. Cook for about 1-2 minutes. Repeat with the remaining mixture. Serve hot..

Cream Cheese Crepes

Australian

Breakfast

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 639 kcal Fat 32.9 g Carbohydrates 81.6 g Protein 9.7 g Cholesterol 87 mg Sodium 227 mg

Ingredients 1 C. chocolate hazelnut spread 4 crepes 4 bananas, sliced

1 (7 ounce) can pressurized whipped cream

Directions 1. 2. 3. 4. 5.

Divide about 1/4 C. of the chocolate spread over each crepe. Divide the banana slices in the center of the crepes evenly and roll around the filling. Warm a nonstick skillet on medium heat. Warm each crepe roll for about 90 seconds Place the whipped cream over the crepes and serve.

Australian Breakfast

59

FROZEN

Berry Crepes

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 228 kcal Fat 7.6 g Carbohydrates 33 g Protein 10.1 g Cholesterol 1 mg Sodium 276 mg

Ingredients 1/2 C. whole wheat flour 2 egg whites 1/2 C. skim milk 1 pinch salt 1 tbsp vegetable oil

1/2 C. mixed frozen berries, thawed and drained 1 tbsp confectioners' sugar

Directions 1. In a large bowl, add all the ingredients except the berries and confectioner's sugar and beat till smooth. 2. Lightly, grease a skillet and heat on medium heat. 3. Place about 1/4 C. of mixture and tilt the pan to spread it evenly. 4. Cook for about 2 minutes and carefully, flip it. 5. Place about 2 tbsps of the berries in the center. 6. Cook for about 2 minutes and roll around the berries. 7. Repeat with the remaining mixture and berries. 8. Serve with a dusting of confectioner's sugar..

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Frozen Berry Crepes

Hungarian

Breakfast

Prep Time: 40 mins Total Time: 9 hrs 10 mins Servings per Recipe: 5 Calories 873 kcal Fat 47.4 g Carbohydrates 98.7 g Protein 15.1 g Cholesterol 71 mg Sodium 104 mg

Ingredients Pancakes: 2 C. all-purpose flour 2 eggs 1 C. milk 1 C. soda water 1/2 C. vegetable oil 1 pinch salt Almond Filling: 1 C. chopped almonds 1/2 C. white sugar

1/4 C. milk 1/4 tsp vanilla extract 1 1/2 tsps rum Chocolate Topping: 1/4 C. water 1/2 C. white sugar 1/2 C. chopped bittersweet chocolate 2 tbsps margarine

Directions 1. For the crepes in a large bowl, add the eggs and flour and beat till smooth. 2. Add remaining ingredients and beat till well combined. 3. Refrigerate, covered for about overnight. 4. Lightly, grease a skillet and heat on medium heat. 5. Place about 1/4 C. of the mixture and tilt the pan to spread it evenly. 6. Cook for about 1 minute per side. 7. Repeat with the remaining mixture. 8. For the filling, in a pan, mix together all the ingredients on low heat. 9. Cook, stirring continuously till the sugar dissolves completely. 10. Remove from heat and let it cool slightly. 11. For topping in another pan, mix together all the ingredients except margarine on low heat. 12. Cook, stirring continuously till the chocolate melts completely. 13. Remove from heat and immediately, stir in the margarine till well combined. 14. Divide the filling in the center of the crepes evenly and roll around the filling. 15. Place the sauce over the crepes and serve. Hungarian Breakfast

63

CHICKEN

Nugget Breakfast

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 489 kcal Fat 27.5 g Cholesterol 109 mg Sodium 1155 mg Carbohydrates 40.6 g Protein 19.7 g

Ingredients 24 frozen chicken nuggets cooking spray 1 1/4 C. all-purpose flour 1/4 C. cornmeal 1 1/2 tsps white sugar 1 1/2 tsps baking powder 1 tsp salt

3/4 tsp baking soda 1/2 tsp ground black pepper 1/4 tsp cayenne pepper 1 3/4 C. buttermilk 1/3 C. vegetable oil 2 eggs, beaten

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 400 degrees before doing anything else. Cook your chicken nuggets for 15 mins. Until golden. Heat your waffle cooker. Get a bowl, sift evenly: Cayenne pepper, flour, black pepper, sugar, baking soda and salt. Get a 2nd bowl, mix: eggs, buttermilk, and oil. Combine both bowls to make batter. Evenly mix everything. Coat your iron with nonstick spray. In the middle of your iron put a piece of chicken. Take a tbsp of batter and coat the nugget. Cook for 5 mins. Repeat with all nuggets. 9. Enjoy warm..

64

Chicken Nugget Breakfast

Coconut

Waffle

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 303 kcal Fat 20.8 g Carbohydrates 25.1 g Protein 7.2 g Cholesterol 46 mg Sodium 805 mg

Ingredients 2 C. spelt flour 1/4 C. flax seed meal 4 tsps baking powder 1 tbsp ground cinnamon 2 tsps baking soda 1 tsp Himalayan salt 1 3/4 C. coconut milk

1/4 C. coconut oil, melted 2 eggs, beaten 2 tbsps apple cider vinegar 1 tbsp vanilla extract

Directions 1. 2. 3. 4. 5. 6. 7.

Get your waffle cooker hot. Get a bowl, sift: salt, spelt flour, baking soda and powder, flax seed meal, and cinnamon. Get a 2nd bowl, mix evenly: vanilla extract, coconut milk, vinegar, eggs, and coconut oil. Mix both bowls evenly for make batter. Let it sit for 5 mins. Coat your iron with nonstick spray. Cook for 7 mins 1 C. of batter. Enjoy warm

Coconut Waffle

65

BUTTERMILK

Greek Waffle

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 414 kcal Fat 18.9 g Cholesterol 107 mg Sodium 839 mg Carbohydrates 49.8 g Protein 11.5 g Fiber 1.8 g

Ingredients 2 1/2 C. all-purpose flour 4 tsps baking powder 3/4 tsp salt 2 C. buttermilk 1/2 C. vanilla Greek-style yogurt 1/2 C. butter, melted

2 eggs, beaten 1 1/2 tbsps white sugar 3/4 C. chopped strawberries

Directions 1. 2. 3. 4. 5.

Get your waffle maker hot. Get a bowl, sift: salt, flour, and baking powder. Get a 2nd bowl, evenly mix: sugar, buttermilk, eggs, Greek yogurt, butter, and strawberries. Mix both bowls to make batter. Coat waffle iron with nonstick spray. For 8 mins cook 1/3 C. of batter. Cook all the batter in this manner. 6. Enjoy..

66

Buttermilk Greek Waffle

Autumn

Waffle (Pumpkin, Molasses)

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 6 Calories 163 kcal Fat 3g Carbohydrates 32.5 g Protein 4.8 g Cholesterol 33 mg Sodium 418 mg Fiber 1.2 g

Ingredients 1 C. all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 tsp ground cinnamon 1/2 tsp ground ginger 1/8 tsp ground nutmeg 2 tsps canola oil

1 tsp molasses 1/4 C. canned pumpkin 1 C. buttermilk 1 large egg 2 tbsps sugar or Splenda 1 1/2 C. maple syrup

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Get your waffle cooker hot. Get a bowl, sift: nutmeg, flour, ginger, baking soda and powder, cinnamon, and salt. Get a 2nd bowl, mix evenly: buttermilk, oil, pumpkin, and molasses. Get a 3rd bowl, combine: splenda, and beaten eggs. Mix all three bowls to form your batter. Coat your iron with nonstick spray. With a batch process cook: your batter until crispy. Continue for remaining. Enjoy warm

Autumn Waffle (Pumpkin, Molasses)

67

VEGAN

Waffles

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 229 kcal Fat 8.1 g Cholesterol 0 mg Sodium 558 mg Carbohydrates 33.1 g Protein 7g Fiber 4.1 g

Ingredients 6 tbsps water 2 tbsps flax seed meal 1 C. rolled oats 1 3/4 C. soy milk 1/2 C. all-purpose flour 1/2 C. whole wheat flour

2 tbsps canola oil 4 tsps baking powder 1 tsp vanilla extract 1 tbsp agave nectar 1/2 tsp salt

Directions 1. 2. 3. 4.

Get your waffle maker hot. With your blender process your oats. Get a bowl, mix: flax meal and water. Add to your blender the following: salt, flour, agave nectar, wheat flour, vanilla extract, canola, and baking powder. Blend until batter like. 5. Add nonstick spray to iron. 6. Cook 1/2 C. of batter until crispy. Repeat. 7. Enjoy..

68

Vegan Waffles

Easy

Chocolate Waffles

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 10 Calories 376 kcal Fat 19.8 g Carbohydrates 44.4 g Protein 7.1 g Cholesterol 40 mg Sodium 424 mg Fiber 1.8 g

Ingredients 2 1/4 C. all-purpose flour 1/2 C. white sugar 1 tbsp baking powder 3/4 tsp salt 3/4 C. butter 1 C. chocolate chips 1 1/2 C. milk

6 egg whites 1 tbsp vanilla extract

Directions 1. Get a bowl, sift: salt, flour, baking powder, and sugar. 2. In a 2nd bowl, microwave for 1.5 mins: chocolate chips and butter. Stop and mix the contents together. Microwave for another 45 secs. Do this until completely smooth. Remove and let cool. 3. Get your waffle iron hot. 4. Once no longer hot, mix the following with the chocolate: vanilla, milk, and egg whites. 5. Coat your iron with nonstick spray. 6. Cook batter until crispy. Continue for all batter. 7. Enjoy warm.

Easy Chocolate Waffles

69

A

Waffle from Norway

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 373 kcal Fat 14.6 g Cholesterol 102 mg Sodium 976 mg Carbohydrates 48.2 g Protein 11.5 g Fiber 1.3 g

Ingredients 2 eggs 2 tbsps white sugar 3 tbsps melted shortening 1 3/4 C. milk 1 tsp salt 1 tsp vanilla extract

1 1/2 C. all-purpose flour 3 1/2 tsps baking powder

Directions 1. 2. 3. 4. 5. 6. 7.

72

Get your waffle maker hot. Get a bowl, combine until stiff: sugar and eggs with a mixer. Add to the same bowl: vanilla, shortening, salt, and milk. Now you want use your sifter to add baking soda and flour and continue mixing. Add nonstick spray to your batter. Cook 2/3 C. of batter until golden. Continue for remaining batter. Enjoy..

A Waffle from Norway

Banana

Waffles

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 241 kcal Fat 2.5 g Carbohydrates 47.3 g Protein 8.3 g Cholesterol 50 mg Sodium 606 mg Fiber 2.6 g

Ingredients 1 1/4 C. all-purpose flour 3 tsps baking powder 1/2 tsp salt 1 pinch ground nutmeg

1 C. 1% milk 1 egg 2 ripe bananas, sliced

Directions 1. 2. 3. 4. 5. 6.

Get your waffle maker hot. Get a bowl, sift: nutmeg, flour, salt, and baking powder. Get a 2nd bowl, mix evenly: whisked eggs, and milk. Combine both bowls to make batter. Cover iron with nonstick spray. In the middle of your iron put 2.5 tbsps of batter. Then layer bananas. Then another 2 tbsps. 7. Cook until golden. Repeat for all batter. 8. Enjoy.

Banana Waffles

73

CINNAMON

Waffles

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 18 Calories 154 kcal Fat 6.7 g Cholesterol 2 mg Sodium 159 mg Carbohydrates 21.1 g Protein 2.6 g Fiber 0.5 g

Ingredients 2 C. all-purpose flour 1/4 C. white sugar 1/2 C. brown sugar 2 1/2 tsps ground cinnamon 4 tsps baking powder 1/4 tsp salt

1 3/4 C. milk 1/2 C. vegetable oil 1 tsp vanilla extract 2 egg whites nonstick spray

Directions 1. 2. 3. 4. 5. 6. 7. 8.

74

Get a bowl, sift evenly: baking powder, sugar, salt, cinnamon, and brown sugar. Get a 2nd bowl, mix: vanilla extract, milk, and veggie oil. Combine both bowls to form batter. Get a 3rd bowl and beat egg whites until the eggs form peaks when lifting the whisk straight up. Add eggs to batter evenly. Get your iron hot and coated with nonstick spray. With a batch process cook: batter until none remains. Enjoy..

Cinnamon Waffles

A

Waffle from Scandinavia

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 5 Calories 288 kcal Fat 9.7 g Carbohydrates 42 g Protein 8.1 g Cholesterol 95 mg Sodium 130 mg Fiber 1g

Ingredients 2 eggs, separated 1/4 C. white sugar 1 tsp vanilla sugar 1/4 C. water 3 tbsps butter, melted 1 C. buttermilk 1 1/2 C. all-purpose flour

1/4 tsp ground cardamom 1 pinch salt

Directions 1. 2. 3. 4. 5. 6.

Get a bowl, mix: sugar and eggs until slightly froth-like. Combine until smooth: water, vanilla, melted butter, sugar, flour, and buttermilk. Get a 2nd bowl, mix: eggs until stiff. Then mix with batter until smooth. Get your iron and coated with nonstick spray. Cook 1/3 C. of batter for 6 mins. Repeat for remaining batter. Enjoy.

A Waffle from Scandinavia

75

A

Waffle from Denmark (Sweet Potato)

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 14 Calories 293 kcal Fat 7.6 g Cholesterol 131 mg Sodium 606 mg Carbohydrates 45 g Protein 9.5 g Fiber 1g

Ingredients 4 C. all-purpose flour 1 C. white sugar 4 tsps baking powder 4 tsps baking soda 9 eggs, separated 1 1/2 C. buttermilk

1 1/2 C. milk 3 tbsps vanilla extract 1/4 C. butter, melted

Directions 1. 2. 3. 4. 5. 6. 7.

76

Get a bowl, sift: baking soda and powder, sugar, and flour. Get a 2nd bowl, mix until smooth: butter, egg yolks, milk, and buttermilk. Get a 3rd bowl: whisk egg whites until soft peaks form. Combine all the bowls, until smooth. Heat your iron and coat it with nonstick spray. Cook half a C. of batter until golden. Repeat for remaining batter. Enjoy.

A Waffle from Denmark (Sweet Potato)

Sweet

Potato Waffle II

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 338 kcal Fat 14.4 g Carbohydrates 44 g Protein 9g Cholesterol 121 mg Sodium 753 mg Fiber 2.1 g

Ingredients 1 C. canned sweet potato puree 3 egg yolks 1 C. milk 1 1/2 C. cake flour 1 tbsp baking powder 1 tbsp white sugar 1 tsp salt

1 tsp ground nutmeg 1/4 C. chopped pecans 3 egg whites 3 tbsps butter, melted 2 tbsps pecans, chopped

Directions 1. 2. 3. 4. 5.

Heat your waffle maker. Get a bowl, mix: 1/4 C. pecans, flour, nutmeg, sugar, baking powder, and salt. Get a 2nd bowl, mix: milk, sweet potato puree, and yolk. Combine both bowls to form a batter. Get a 3 bowl to mix your egg whites until peaks form. Add egg whites and melted butter to your batter mix until everything is smooth. 6. Coat waffle iron with nonstick spray. 7. Cook batter until golden. Top with pecans after finished.

Sweet Potato Waffle II

77

VEGGIE

Oat Waffle (Zucchini, Oatmeal)

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 198 kcal Fat 6.1 g Cholesterol 58 mg Sodium 478 mg Carbohydrates 29.8 g Protein 7.7g Fiber 4.1 g

Ingredients 1 1/2 C. milk 1 C. shredded zucchini 2 eggs 2 tbsps butter, melted 1 1/2 C. whole wheat flour 1 C. quick-cooking oats

1 tbsp baking powder 2 tbsps brown sugar 1 tsp salt 1 tsp ground cinnamon

Directions 1. 2. 3. 4. 5. 6. 7.

78

Get your iron hot. Get a bowl, mix: butter, milk, eggs, and zucchini. Get a 2nd bowl, sift: cinnamon, flour, salt, oats, brown sugar, and baking powder. Combine both bowls, slowly and evenly until smooth. Add a ladle full of batter to your iron and cook for 6 mins. Repeat for all batter. Enjoy warm..

Veggie Oat Waffle (Zucchini, Oatmeal)

Fried

Egg in Toast (Eggs in a Boat)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 189 kcal Fat 11.6 g Carbohydrates 13 g Protein 8.3 g Cholesterol 201 mg Sodium 281 mg

Ingredients 1/2 tbsp butter 1 slice white bread

1 egg

Directions 1. Coat your bread with butter on each of its sides. Then cut-out a circle in the middle of it. 2. Whisk your egg in a small bowl. Set it aside. 3. Get a skillet hot and for 1 min fry each side of the bread. Pour the egg into the hole and cook for 3 more mins. 4. Enjoy.

Fried Egg in Toast (Eggs in a Boat)

79

TOMATO

Feta Eggs

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 116 kcal Fat 8.9 g Carbohydrates 2g Protein 7.2 g Cholesterol 198 mg Sodium 435 mg

Ingredients 1 tbsp butter 1/4 cup chopped onion 4 eggs, beaten 1/4 cup chopped tomatoes

2 tbsps crumbled feta cheese salt and pepper to taste

Directions 1. Fry onions until see-through, in butter, in a frying pan. Then mix in your eggs. While the eggs are frying make sure to stir them so that they become scrambled. 2. Before the eggs are completely cooked add in your pepper and salt, then your feta, and finally your tomatoes. 3. Continue to let the eggs fry until the feta melts..

82

Tomato Feta Eggs

Eggs

from France

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 336 kcal Fat 20.1 g Carbohydrates 25g Protein 13.2 g Cholesterol 252 mg Sodium 413 mg

Ingredients 1/2 cup butter 1/2 cup flour salt and pepper to taste 1 quart milk

8 slices white bread, toasted 8 hard-cooked eggs 1 pinch paprika

Directions 1. First get a saucepan hot before doing anything else. 2. Enter your butter into the saucepan and let it melt completely. 3. Then add in your flour, stir it a bit, and let it cook for 10 mins until it becomes lighter in colour. 4. Mix in your milk and wait until everything is lightly boiling, then set the heat to low. 5. Let it cook for 10 more mins. 6. Add in some pepper and salt. 7. Remove the yolks from each egg. Then you want to dice the egg whites and mix them into the simmering sauce. 8. Get a strainer and press the eggs through it. Put this in a bowl. 9. Put half a cup of simmering sauce on a piece of toasted bread and garnish the bread with the yolks and some paprika. 10. Enjoy.

Eggs from France

83

FRIED

Eggs and Shrimp

Prep Time: 3 mins Total Time: 25 mins Servings per Recipe: 3 Calories 236 kcal Fat 14.9 g Carbohydrates 8.8 g Protein 16.8 g Cholesterol 404 mg Sodium 1237 mg

Ingredients 1 tbsp vegetable oil, or as needed 1 onion, chopped 6 eggs, beaten 1 tsp salt

10 cooked large shrimp 1/4 cup cocktail sauce

Directions 1. Fry onions in hot oil for 11 mins. Then mix in the eggs and salt. Continue frying for 6 mins. 2. Add in your shrimp and cocktail sauce and continue to cook for 5 more mins. 3. Enjoy..

84

Fried Eggs and Shrimp

Buttery Eggs

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 3 Calories 311 kcal Fat 20.9 g Carbohydrates 12.4 g Protein 18.6 g Cholesterol 405 mg Sodium 261 mg

Ingredients 6 eggs 2 tbsps butter 2 tbsps all-purpose flour 2 cups milk

1/8 tsp ground white pepper, if desired salt and pepper to taste

Directions 1. Get a big saucepan and fill it with water. Add your eggs to the water and bring it to a rolling boil. Once boiling for about a minute then remove the pan from the heat and place a lid on it. Let it stand for about 13 mins. 2. After 13 mins take out the eggs, remove the shells, and dice them. 3. Now drain the saucepan of its water and melt some butter in it. Once the butter is melted add some flour and heat it until a ball-like shape begins to form. Then add in your milk and lightly stir until the sauce begins to boil. 4. While boiling add in: salt, white pepper, chopped eggs, and black pepper. Heat everything up then remove it all from the heat. 5. Enjoy with your favorite toasted bread.

Buttery Eggs

85

BREAKFAST

In Texas

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 6 Calories 799 kcal Fat 58.3 g Carbohydrates 30.8 g Protein 36.8 g Cholesterol 392 mg Sodium 2120 mg

Ingredients 1 lb sausage 9 slices white bread, cut into cubes 9 eggs, beaten 1 (11 oz.) can condensed cream of Cheddar cheese soup 3 cups milk

1 1/2 tsps salt 8 oz. shredded Cheddar cheese

Directions 1. Before doing anything else grease a baking dish some butter. 2. Get a frying pan and stir fry your sausage and then crumble it. Cook until it is fully done. Remove oil excess. 3. Get a bowl combine evenly: salt, eggs, milk, and soup. 4. Enter into your baking dish the cubed bread, and sausage. 5. Pour the wet mix over the bread cubes in the baking dish. Then top everything with cheese. 6. Cover the dish with foil and put it in the frig throughout the night. 7. Once 8 hours has elapsed you want to set the oven to 350 degrees. Once the oven is hot bake the casserole for at least an hour. 8. Enjoy..

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Breakfast In Texas

Eggs

from Ireland

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 2 Calories 425 kcal Fat 13.6 g Carbohydrates 62.6 g Protein 15.1 g Cholesterol 294 mg Sodium 297 mg

Ingredients 2 tbsps butter 6 potatoes, peeled and sliced 1 onion, minced

1 green bell pepper, chopped 6 eggs, beaten

Directions 1. In hot oil and in a frying pan cook your onions, potatoes, and peppers until the potatoes are fully browned. 2. Simple add your eggs to the potatoes and continue frying until the eggs are firm. 3. Enjoy.

Eggs from Ireland

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EGGS

from Mexico

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 12 Calories 541 kcal Fat 42.3 g Carbohydrates 15.7 g Protein 24.8 g Cholesterol 98 mg Sodium 1390 mg

Ingredients 24 jalapeno peppers 1 lb sausage 2 cups all-purpose baking mix 1 (16 oz.) package Cheddar cheese, shredded 1 tbsp crushed red pepper flakes

1 tbsp garlic salt 1 (16 oz.) package Monterey Jack cheese, cubed

Directions 1. Coat a casserole dish with nonstick spray and then set your oven to 325 degrees before doing anything else. 2. Get a bowl, evenly mix: garlic salt, sausage, red pepper flakes, cheddar, and baking mix. Set aside. 3. Take out the pulp and seeds in all the jalapenos by cutting an incision into each one and using your fingers to remove the insides. 4. Fill the peppers with the Monterey cubes. Cover each pepper with the sausage mix in your bowl and try to shape everything into balls. 5. Enter everything into the casserole dish and cook in the oven for 25 to 30 mins. 6. Enjoy..

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Eggs from Mexico

Eggs

from Italy

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 154 kcal Fat 11.9 g Carbohydrates 5.3 g Protein 7.5 g Cholesterol 186 mg Sodium 374 mg

Ingredients 2 tbsps extra virgin olive oil 4 ripe tomatoes, chopped 4 eggs

salt and pepper to taste

Directions 1. For 6 mins cook your tomatoes in hot oil. Simply break the eggs into the tomatoes and add some pepper and salt. Fry until you reach the firmness that you enjoy the most.

Eggs from Italy

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