Breakfast Recipes: Enjoy Tasty and Simple Breakfast Ideas [2 ed.] 9798372850422

Table of contents :
Table of Contents
Healthy Breakfast Pancakes
Apple Cinnamon Pancakes
Peanut Butter Chocolate Pancakes
Chicken Pancakes
True Tuscan Pancakes
Buckwheat Buttermilk Pancakes
Almond Amaranth Pancakes
Pancakes in Scotland
Buttermilk Oat Pancakes
Wednesday’s Breakfast Pancakes
Maryland Inspired Lobster Crepes
Caraway Sees Crepes
Coffee Syrup For the Crepes and Pancakes
Yogurt & Jelly Filled Crepes
Spiced Coconut Crepes
Chocolaty Strawberry Filled Crepes
Milky Crepes
Egg-Free Crepes
Cream Cheese Crepes
Chocolate Hazelnut Spread & Banana Filled Crepes
Crumb Nana Muffins
Baby’s Muffins
Simple Sugar Muffins
Whole Wheat Muffins
October’s Muffins
Easy Almond Rhubarb Muffins
Ivy League Muffins
Wednesday’s Muffins
Southwestern Muffins
Thyme Mushroom and Feta Muffins
Oven Oats II
Crock Pot Oats II
Almond and Oats
Pumpkin, Pecan, and Oats
Rolled Oats and Banana
Maggie's Favorite Porridge
Egg and Avocado Rolled Oats
Oats and Peach
Quinoa and Banana
Steel Oats and Apple
Eggs in A Boat
Parmesan Zucchini Eggs
A Quiche Of Mushrooms and Spinach
Tomato Feta Eggs
Eggs from France
Romano and Pepperoni Eggs
Macaroni and Eggs
Florentine Style Eggs
Scrambled Eggs Done Right
Rustic Vanilla Waffles
Country Waffles
Waffle Sandwich I
A Waffle from Belgium
Simply Vanilla Waffles
Easy Buttermilk Waffle
Potato Waffles
Healthier Wheat Applesauce Waffle
Waffle Sandwich II
Ginger Waffles
Cornmeal Waffle
Mediterranean Waffle

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Breakfast Recipes Enjoy Tasty and Simple Breakfast Recipes

By BookSumo Press All rights reserved

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Table of Contents Healthy Breakfast Pancakes 9 Apple Cinnamon Pancakes 12 Peanut Butter Chocolate Pancakes 13 Chicken Pancakes 14 True Tuscan Pancakes 15 Buckwheat Buttermilk Pancakes 16 Almond Amaranth Pancakes 17 Pancakes in Scotland 18 Buttermilk Oat Pancakes 19 Wednesday’s Breakfast Pancakes 22 Maryland Inspired Lobster Crepes 23 Caraway Sees Crepes 25 Coffee Syrup For the Crepes and Pancakes 26

Yogurt & Jelly Filled Crepes 27 Spiced Coconut Crepes 28 Chocolaty Strawberry Filled Crepes 29 Milky Crepes 32 Egg-Free Crepes 33 Cream Cheese Crepes 34 Chocolate Hazelnut & Banana Filled Crepes 35 Crumb Nana Muffins 36 Baby’s Muffins 37 Simple Sugar Muffins 38 Whole Wheat Muffins 39 October’s Muffins 42 Easy Almond Rhubarb Muffins 43 Ivy League Muffins 44 Wednesday’s Muffins 45

Southwestern Muffins 46 Thyme Mushroom and Feta Muffins 47 Oven Oats II 48 Crock Pot Oats II 49 Almond and Oats 52 Pumpkin, Pecan, and Oats 53 Rolled Oats and Banana 54 Maggie's Favorite Porridge 55 Egg and Avocado Rolled Oats 56 Oats and Peach 57 Quinoa and Banana 58 Steel Oats and Apple 59 Eggs in A Boat 62 Parmesan Zucchini Eggs 63 A Quiche Of Mushrooms and Spinach 64

Tomato Feta Eggs 65 Eggs from France 66 Romano & Pepperoni Eggs 67 Macaroni and Eggs 68 Florentine Style Eggs 69 Scrambled Eggs Done Right 72 Rustic Vanilla Waffles 73 Country Waffles 74 Waffle Sandwich I 75 A Waffle from Belgium 76 Simply Vanilla Waffles 77 Easy Buttermilk Waffle 78 Potato Waffles 79 Healthier Wheat Applesauce Waffle 82 Waffle Sandwich II 83

Ginger Waffles 84 Cornmeal Waffle 85 Mediterranean Waffle 86

Healthy

Breakfast Pancakes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 304 kcal Fat 2.7 g Carbohydrates 64.6g Protein 9.6 g Cholesterol 0 mg Sodium 734 mg

Ingredients 2 C. white whole wheat flour 2 tbsp baking powder 2 tbsp ground flax meal

17 fluid oz. orange juice 1 tsp orange extract

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

In a bowl, mix together the flour, baking powder and flax meal. Add the orange juice and orange extract into flour mixture and mix till well-combined. Heat a lightly greased griddle on medium-high heat. Add the mixture by large spoonfuls into the griddle and cook for about 3-4 minutes. Flip and cook for about 2-3 minutes. Repeat with the remaining mixture. 

Healthy Breakfast Pancakes

9

APPLE

Cinnamon Pancakes

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 2 Calories 654 kcal Fat 28.4 g Carbohydrates 86g Protein 16.6 g Cholesterol 421 mg Sodium 525 mg

Ingredients 3 tbsp butter 1 large apple, cored and sliced 1/2 C. white sugar, divided 2 tsp ground cinnamon 4 eggs 1/3 C. milk

1/3 C. all-purpose flour 1 tsp baking powder 1 tsp vanilla extract 1 pinch salt

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In an oven proof skillet, melt the butter on medium heat. 3. Add the apple slices, 1/4 C. of the sugar and cinnamon and cook, stirring for about 5 minutes. 4. Meanwhile in a large bowl, add the eggs, milk, flour, remaining 1/4 C. of the sugar, baking powder, vanilla extract and salt and beat till smooth. 5. Place the mixture over the apple slices evenly. 6. Cook in the oven for about 10 minutes. 7. Remove from the oven and run a spatula around the edges of the pancake to loosen. 8. Invert the skillet over a large plate and serve.

12

Apple Cinnamon Pancakes

Peanut Butter Chocolate Pancakes

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 484 kcal Fat 23.4 g Carbohydrates 58.2g Protein 13.5 g Cholesterol 77 mg Sodium 737 mg

Ingredients 1 1/4 C. all-purpose flour 1 tbsp baking powder 1/2 tsp salt 2 tbsp brown sugar 1 1/2 C. milk 1 egg, beaten

3 tbsp butter, melted 1 tsp vanilla extract 1/4 C. peanut butter 1/4 C. chocolate chips 1 ripe banana, diced

Directions 1. In a bowl, mix together the flour, baking powder, salt and brown sugar. 2. In another bowl, add the egg and milk and beat till well combined. 3. Add the peanut butter and stir till smooth. 4. Add the milk mixture into the flour mixture and mix till just moistened. 5. Add the melted butter and vanilla extract and beat to combine. 6. Gently fold in the chocolate chips and diced banana. 7. Heat a large nonstick skillet on medium heat. 8. Add about 1/4 C. of the mixture into the skillet and cook for about 2 minutes. 9. Flip and cook for about 2-3 minutes. 10. Repeat with the remaining mixture.

Peanut Butter Chocolate Pancakes

13

CHICKEN

Pancakes

Prep Time: 6 mins Total Time: 21 mins Servings per Recipe: 4 Calories 321 kcal Fat 17.8 g Carbohydrates 9.6g Protein 29.1 g Cholesterol 116 mg Sodium 441 mg

Ingredients 1 lb. skinless, boneless chicken breast meat - finely chopped 1/2 medium onion, finely chopped 3 tbsp mayonnaise 1 egg, lightly beaten 1/3 C. all-purpose flour

salt and pepper to taste 2 tbsp vegetable oil

Directions 1. In a large bowl, add the chicken, onion, mayonnaise, egg, flour, salt and pepper and mix till well combined. 2. In a skillet, heat the oil on medium heat. 3. Add about 1/4 C. of the chicken mixture into the skillet and cook till browned from both sides. 4. Repeat with the remaining mixture. 5. Serve hot.

14

Chicken Pancakes

True

Tuscan Pancakes

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 350 kcal Fat 24.9 g Carbohydrates 15g Protein 16.7 g Cholesterol 61 mg Sodium 681 mg

Ingredients 3/4 C. baking mix (such as Bisquick (R)) 1 (8 oz.) package Cheddar cheese, shredded

1/3 C. water 5 tsp prepared pesto, see appendix

Directions 1. Heat a greased griddle. 2. In a bowl, add the baking mix, water, Cheddar cheese and pesto and mix till well combined. 3. Add about 1/4 C. of the mixture into the griddle and cook for about 2-3 minutes per side. 4. Repeat with the remaining mixture.

True Tuscan Pancakes

15

BUCKWHEAT

Buttermilk Pancakes

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 196 kcal Fat 5.8 g Carbohydrates 25.7g Protein 9.1 g Cholesterol 57 mg Sodium 444 mg

Ingredients 1 C. buckwheat flour 1 1/2 tsp white sugar 1 tsp baking powder 1/4 tsp salt 1/4 tsp baking soda 1 1/4 C. buttermilk

1 large egg, beaten 1/4 tsp vanilla extract 1 tbsp unsalted butter

Directions 1. In a bowl, mix together the buckwheat flour, sugar, baking powder, salt and baking soda. 2. In another bowl, add the buttermilk, egg and vanilla extract and beat till well combined. 3. Add the flour mixture into the buttermilk mixture and beat till the mixture becomes thick and smooth. 4. Keep the mixture aside for about 5 minutes. 5. In a griddle, melt the butter on medium heat. 6. Add the mixture by large spoonfuls into the griddle and cook for about 3-4 minutes. 7. Flip and cook for about 2-3 minutes.

16

Buckwheat Buttermilk Pancakes

Almond

Amaranth Pancakes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 273 kcal Fat 3.9 g Carbohydrates 50.9g Protein 8.6 g Cholesterol 46 mg Sodium 185 mg

Ingredients 1/2 C. rice flour 1/2 C. sorghum flour 1/2 C. amaranth 1 tsp baking powder 1 tsp ground cinnamon 1 C. almond milk

1/2 C. unsweetened applesauce 1 egg cooking spray

Directions 1. In a bowl, mix together the rice flour, sorghum flour, amaranth, baking powder and cinnamon. 2. Add the almond milk, applesauce and egg into flour mixture and mix till just combined. 3. Grease a griddle with cooking spray and heat on medium heat. 4. Add the mixture by large spoonfuls into the griddle and cook for about 3-4 minutes. 5. Flip and cook for about 2-3 minutes. 6. Repeat with the remaining mixture.

Almond Amaranth Pancakes

17

PANCAKES

in Scotland

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 219 kcal Fat 7.4 g Carbohydrates 30.7g Protein 7.2 g Cholesterol 63 mg Sodium 515 mg

Ingredients 3 C. all-purpose flour 3 tbsp white sugar 3 tsp baking powder 1 1/2 tsp baking soda 3/4 tsp salt 3 C. buttermilk

1/2 C. milk 3 eggs 1/3 C. butter, melted

Directions 1. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. 2. In another bowl, add the buttermilk, milk, eggs and melted butter and beat till well combined. 3. Keep the both mixtures separate just before cooking. 4. Heat a lightly greased griddle on medium-high heat. 5. Add the eggs mixture into the flour mixture and mix till just combined. 6. Add about 1/2 C. of the mixture into the griddle and cook till browned from both sides. 7. Repeat with the remaining mixture. 8. Serve hot.

18

Pancakes in Scotland

Buttermilk

Prep Time: 10 mins

Oat Pancakes

Total Time: 20 mins Servings per Recipe: 4 Calories 207 kcal Fat 9.3 g Carbohydrates 24.6g Protein 6g Cholesterol 48 mg Sodium 605 mg

Ingredients 1/2 C. all-purpose flour 1/2 C. quick cooking oats 1 tbsp white sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt

3/4 C. buttermilk 1 tsp vanilla extract 2 tbsp vegetable oil 1 egg

Directions 1. In a food processor, add the flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg and pulse till smooth. 2. Heat a lightly greased griddle on medium-high heat. 3. Add about 1/4 C. of the mixture into the griddle and cook till browned from both sides. 4. Repeat with the remaining mixture. 5. Serve hot. 

Buttermilk Oat Pancakes

19

WEDNESDAY’S

Breakfast Pancakes

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 548 kcal Fat 29.5 g Carbohydrates 57.2g Protein 17 g Cholesterol 163 mg Sodium 1079 mg

Ingredients 1 C. whole wheat flour 2/3 C. all-purpose flour 1/3 C. wheat germ 1 1/2 tsp baking powder 1/2 tsp baking soda 2 tbsp brown sugar

1 tsp salt 5 1/3 tbsp cold unsalted butter 2 1/2 C. buttermilk 2 eggs, beaten 3 tbsp unsalted butter

Directions 1. In a food processor, add the whole wheat flour, white flour, wheat germ, baking powder, baking soda, brown sugar and salt. 2. With a knife, cut the cold butter into small pieces into the flour-mixture and mix till a sand-like mixture forms. 3. Make a well in the center of the flour mixture. 4. Add the buttermilk and eggs into the well and stir till well combined. 5. Grease a frying pan with 1 tbsp of the butter and heat on medium heat. 6. Add the desired amount of the mixture into the pan to form a 4-inch pancakes and cook till the bubbles form on the surface. 7. Flip and cook for about 2 minutes. 8. Repeat with the remaining mixture.

22

Wednesday’s Breakfast Pancakes

Maryland Inspired Lobster Crepes

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 10 Calories 291 kcal Fat 9.8 g Carbohydrates 19.5g Protein 29.5 g Cholesterol 229 mg Sodium 427 mg

Ingredients Cooking spray Crepes: 1 1/2 C. milk 3 eggs 1 1/4 C. all-purpose flour 1/4 tsp salt Filling: 1 1/2 C. water 1/4 C. all-purpose flour 1/4 tsp salt 2 tbsps butter 4 cloves garlic, minced 2 pounds shrimp, peeled and deveined

8 ounces lobster meat 1 tbsp lemon juice 1 pinch cayenne pepper 1/4 C. grated Parmesan cheese Sauce: 1 C. milk 2 tbsps mayonnaise 1 tbsp all-purpose flour

Directions 1. Set your oven to 350 degrees F and grease a 12x9-inch baking dish. 2. For the crepes in a large bowl, combine the eggs and milk and beat till frothy. 3. Add the flour and salt and beat till smooth. 4. Lightly, grease a griddle and heat on medium-high heat. 5. Place about 1/4 C. of the mixture and tilt the pan to spread it evenly. 6. Cook for about 4 minutes and carefully, flip it. 7. Cook for about 2 minutes. 8. Repeat with the remaining mixture. 9. For the filling, in a bowl, add the flour and salt and beat till well combined and keep aside. 10. In a nonstick skillet, add the butter and garlic on medium-low heat and cook, covered for about 7 minutes. 11. Stir in the lobster and shrimp meat and cook, covered for about 5 minutes. Maryland Inspired Lobster Crepes

23

12. Stir in the cayenne pepper and lemon juice and cook, covered for about 5 minutes more. 13. Stir in the flour mixture and increase the heat to medium. 14. Add the cheese and cook, stirring continuously for about 1 minute and remove from heat. 15. Divide the filling into crepes and roll around the filling. 16. Meanwhile for the sauce in a pan, add all the ingredients on medium heat and cook, stirring continuously for about 2-3 minutes. 17. Place the crepe rolls into prepared baking dish in a single layer. 18. Place the sauce over rolls evenly and cook in the oven for about 25-30 minutes.

24

Caraway

Sees Crepes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 125 kcal Fat 5g Carbohydrates 16.5g Protein 3.5 g Cholesterol 41 mg Sodium 41 mg

Ingredients 1 C. all-purpose flour 1 C. water 1 egg 2 tbsps butter, melted

1 pinch salt 1 tbsp caraway seeds

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

In a large bowl, mix together the water and flour. Add the eggs and stir to combine. Add the butter, caraway seeds and salt and beat till smooth. Lightly, grease a griddle 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 2-4 minutes and carefully, flip it. Cook for about 30 seconds. Repeat with the remaining mixture. Serve hot.

Caraway Sees Crepes

25

COFFEE SYRUP

For the Crepes and Pancakes

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 3 Calories 34 kcal Fat 0g Carbohydrates 8.9g Protein 0g Cholesterol 0 mg Sodium 3 mg

Ingredients 2 tbsps brown sugar 1 1/2 tsps brewed coffee

Directions 1. In a plate add the brown sugar and pour the coffee on top and stir to combine. 2. Serve the crepes with coffee syrup. 

26

Coffee Syrup For the Crepes and Pancakes

Yogurt

& Jelly Filled Crepes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 430 kcal Fat 8.1 g Carbohydrates 62.8g Protein 29.6 g Cholesterol 2 mg Sodium 210 mg

Ingredients 1 C. whole wheat flour 1 C. skim milk 4 egg whites 1 tbsp olive oil 1 tsp ground cinnamon

olive oil cooking spray 1 C. plain fat-free Greek yogurt 1 tbsp jelly 1 pinch ground cinnamon

Directions 1. In a large bowl, mix together the flour, 1 tsp of cinnamon, egg whites, milk and oil and beat till smooth. 2. Lightly, grease a skillet and heat on medium-high heat. 3. Place about 1/4 C. of the mixture and tilt the pan to spread it evenly. 4. Cook for about 2 minutes and carefully, flip it. 5. Cook for about 2 minutes. 6. Repeat with the remaining mixture. 7. In a bowl, mix together the jelly and yogurt. 8. Spread a thin layer of the yogurt mixture over each crepe and roll it. 9. Place the remaining yogurt mixture over the crepe rolls and serve.

Yogurt & Jelly Filled Crepes

27

SPICED

Coconut Crepes

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 126 kcal Fat 7.2 g Carbohydrates 10.4g Protein 5.8 g Cholesterol 124 mg Sodium 48 mg

Ingredients 4 eggs, beaten 1/4 C. coconut flour 1/4 C. coconut milk 1 tbsp honey 1/4 tsp vanilla extract

1 pinch ground nutmeg 1 pinch ground cinnamon 1 tsp olive oil

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

28

In a large bowl, add all the ingredients except oil and beat till smooth. Grease a crepe pan with olive oil and heat on low heat. Place about 1/4 C. of the mixture and tilt the pan to spread it evenly. Cook for about 30 seconds and carefully, flip it. Cook till golden brown. Repeat with the remaining mixture. Serve hot.

Spiced Coconut Crepes

Chocolaty

Strawberry Filled Crepes

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 4 Calories 279 kcal Fat 13.4 g Carbohydrates 36.3g 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.

Chocolaty Strawberry Filled Crepes

29

MILKY

Crepes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 323 kcal Fat 4.4 g Carbohydrates 61.3g 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.

32

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 29.3g 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

33

CREAM

Cheese Crepes

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 2 Calories 241 kcal Fat 21.8 g Carbohydrates 2.4g 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.

34

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

Chocolate

Hazelnut Spread & Banana Filled Crepes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 639 kcal Fat 32.9 g Carbohydrates 81.6g 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.

Chocolate Hazelnut Spread & Banana Filled Crepes

35

CRUMB

Nana Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 10 Calories 263 kcal Fat 8.1 g Carbohydrates 46g Protein 3.2 g Cholesterol 38 mg Sodium 352 mg

Ingredients 1 1/2 C. all-purpose flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 3 bananas, mashed 3/4 C. white sugar 1 egg, lightly beaten

1/3 C. butter, melted 1/3 C. packed brown sugar 2 tbsp all-purpose flour 1/8 tsp ground cinnamon 1 tbsp butter

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease 10 cups of a muffin pan. 2. In a large bowl, mix together 1 1/2 C. of the flour, baking soda, baking powder and salt. 3. In another bowl, add the bananas, sugar, egg and melted butter and beat till well combined. 4. Add the banana mixture into the flour mixture and mix till just moistened. 5. Transfer the mixture into the prepared muffin cups evenly. 6. For topping in a small bowl, mix together the brown sugar, 2 tbsp of the flour and cinnamon. 7. With a pastry cutter, cut 1 tbsp of the butter and mix till the mixture resembles to a coarse cornmeal. 8. Sprinkle the topping over the muffins evenly. 9. Cook in the oven for about 18-20 minutes or till a toothpick inserted in the center comes out clean.

36

Crumb Nana Muffins

Baby’s

Muffins

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 24 Calories 89 kcal Fat 4.5 g Carbohydrates 11.8g Protein 1.6 g Cholesterol 24 mg Sodium 141 mg

Ingredients 1/2 C. butter, softened 1/2 C. brown sugar 2 large bananas, mashed 1 (4.5 oz.) jar baby food squash 2 carrots, grated 2 eggs, beaten 1 C. all-purpose flour

1/2 C. oat bran 1 tsp baking soda 1 tsp pumpkin pie spice 1/2 tsp salt

Directions 1. Set your oven to 375 degrees F before doing anything else and grease 24 cups of the mini muffin pans. 2. In a bowl, add the butter and brown sugar and beat till creamy and smooth. 3. Add the mashed bananas, squash, carrots, and eggs and mix well. 4. In another bowl, mix together the flour, oat bran, baking soda, pumpkin pie spice and salt. 5. Add the flour mixture into butter mixture and mix till just combined. 6. Transfer the mixture into the prepared muffin cups evenly. 7. Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean. 8. Remove from the oven and cool for about 10 minutes before turning out onto wire rack to cool completely.

Baby’s Muffins

37

SIMPLE

Sugar Muffins

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 12 Calories 141 kcal Fat 5.4 g Carbohydrates 21g Protein 2.5 g Cholesterol 16 mg Sodium 188 mg

Ingredients 1 egg 1/2 C. milk 1/4 C. vegetable oil 1 1/2 C. all-purpose flour, sifted 1/2 C. white sugar

2 tsp baking powder 1/2 tsp salt

Directions 1. Set your oven to 400 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In a bowl, add the egg and beat with a fork. 3. Stir in the milk and oil. 4. In another bowl, mix together the sugar, baking powder and salt. 5. Add the egg mixture into flour mixture and stir till the mixture is just moistened. 6. Transfer the mixture into the prepared muffin cups about 2/3 full. 7. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean.

38

Simple Sugar Muffins

Whole Wheat

Prep Time: 10 mins

Muffins

Total Time: 25 mins Servings per Recipe: 16 Calories 176 kcal Fat 7.7 g Carbohydrates 24.8g Protein 3.7 g Cholesterol 12 mg Sodium 268 mg

Ingredients 2 1/4 C. whole wheat flour 1/3 C. millet 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 C. buttermilk 1 egg, lightly beaten

1/2 C. vegetable oil 1/2 C. honey

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease 10 cups of a muffin pan. 2. In a large bowl, mix together the whole wheat flour, millet flour, baking powder, baking soda and salt. 3. In another bowl, mix together the buttermilk, egg, vegetable oil and honey. 4. Add the buttermilk mixture into the flour mixture and mix till just moistened. 5. Transfer the mixture into the prepared muffin cups evenly. 6. Cook in the oven for about 15 minutes or till a toothpick inserted in the center comes out clean.

Whole Wheat Muffins

39

OCTOBER’S

Muffins

Prep Time: 45 mins Total Time: 1 hr 15 mins Servings per Recipe: 18 Calories 304 kcal Fat 14.6 g Carbohydrates 40.9g Protein 4.2 g Cholesterol 49 mg Sodium 284 mg

Ingredients 3/4 C. brown sugar 3/4 C. white sugar 3 C. all-purpose flour 1/2 tsp baking soda 1 tbsp baking powder 1/2 tsp salt 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1 tsp ground ginger

1 C. butter, melted 2 eggs, beaten 1 1/4 C. milk 1 C. chopped cranberries 1 C. chopped, peeled apple 1/2 C. chopped dried figs 3/4 C. chopped toasted hazelnuts

Directions 1. Set your oven to 375 degrees F before doing anything else and grease 18 cups of the muffin pans. 2. In a large bowl, mix together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. 3. Make a well in the center of the mixture. 4. In the well, add the melted butter, milk and eggs and mix till smooth. 5. Fold in the cranberries, apple, figs and hazelnuts. 6. Transfer the mixture into the prepared muffin cups about 3/4 full. 7. Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean.

42

October’s Muffins

Easy

Almond Rhubarb Muffins

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 12 Calories 192 kcal Fat 6.6 g Carbohydrates 31g Protein 3g Cholesterol 23 mg Sodium 138 mg

Ingredients 1/2 C. vanilla yogurt 2 tbsp butter, melted 2 tbsp vegetable oil 1 egg 1 1/3 C. all-purpose flour 3/4 C. brown sugar 1/2 tsp baking soda 1/4 tsp salt 1 C. diced rhubarb

1/4 C. brown sugar 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 C. crushed sliced almonds 2 tsp melted butter

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a bowl, mix together the yogurt, 2 tbsp of the melted butter, oil and egg. 3. In another large bowl, mix together the flour, 3/4 C. of the brown sugar, baking soda and salt. 4. Add the yogurt mixture into the flour mixture and mix till just combined. 5. Fold in the rhubarb. 6. Transfer the mixture into the prepared muffin cups about 2/3 full. 7. In a small bowl, mix together 1/4 C. of the brown sugar, cinnamon, nutmeg, almonds and 2 tsp of the melted butter. 8. Place the mixture over the tops of the muffins and press down slightly. 9. Cook in the oven for about 25 minutes or till a toothpick inserted in the center comes out clean. 10. Remove from the oven and cool for about 15 minutes before turning out onto wire rack to cool completely. Easy Almond Rhubarb Muffins

43

IVY LEAGUE

Muffins

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 12 Calories 215 kcal Fat 6.4 g Carbohydrates 38g Protein 3.8 g Cholesterol 18 mg Sodium 366 mg

Ingredients 1 egg 1 1/3 C. mashed ripe banana 3/4 C. packed brown sugar 1/3 C. applesauce 1 tsp vanilla extract 1 C. all-purpose flour 1/2 tsp baking soda 2 tsp baking powder 1 1/4 tsp salt

1 tsp ground cinnamon 1 C. quick cooking oats 1/2 C. semisweet chocolate chips 1/2 C. chopped walnuts

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a large bowl, add the egg, banana, brown sugar, applesauce and vanilla and beat till well combined. 3. In another bowl, sift together the flour, baking soda, baking powder, salt and cinnamon. 4. Add the flour mixture and oatmeal into banana mixture and gently, stir to combine. 5. Fold in the chocolate chips and walnuts. 6. Transfer the mixture into the prepared muffin cups evenly. 7. Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean. 8. Remove from the oven and keep on wire rack to cool completely.

44

Ivy League Muffins

Wednesday’s

Prep Time: 10 mins

Muffins

Total Time: 35 mins Servings per Recipe: 12 Calories 187 kcal Fat 5.8 g Carbohydrates 32.3g Protein 2.6 g Cholesterol 29 mg Sodium 275 mg

Ingredients 1 1/2 C. all-purpose flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 3 large bananas, mashed

3/4 C. white sugar 1 egg 1/3 C. butter, melted

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a bowl, sift together the flour, baking powder, baking soda and salt. 3. In another large bowl, add the bananas, sugar, egg and melted butter and beat till well combined. 4. Add the flour mixture and mix till smooth. 5. Transfer the mixture into the prepared muffin cups evenly. 6. Cook in the oven for about 25-30 minutes or till a toothpick inserted in the center comes out clean.

Wednesday’s Muffins

45

SOUTHWESTERN

Muffins

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 195 kcal Fat 8.6 g Carbohydrates 26.6g Protein 3.2 g Cholesterol 37 mg Sodium 358 mg

Ingredients 1 C. all-purpose flour 1 C. yellow cornmeal 1/2 C. white sugar 2 tsp baking powder 1 tsp salt

1 C. buttermilk 1/2 C. butter, melted 1 egg, beaten

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a large bowl, mix together the flour, cornmeal, sugar, baking powder and salt. 3. Add the buttermilk, butter and egg; mix till well combined. 4. Transfer the mixture into the prepared muffin cups evenly. 5. Cook in the oven for about 12-15 minutes or till a toothpick inserted in the center comes out clean. 6. Remove from the oven and cool for about 15 minutes before turning out onto wire rack to cool completely.

46

Southwestern Muffins

Thyme Mushroom

and Feta Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 94 kcal Fat 4.5 g Carbohydrates 7.8g Protein 5.6 g Cholesterol 99 mg Sodium 133 mg

Ingredients cooking spray 1 C. cooked quinoa 3 large eggs, beaten 1/4 C. crumbled feta cheese 1/4 C. sliced mushrooms

1/4 C. chopped onion 1/2 tsp dried thyme salt and ground black pepper to taste

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease 6 cups of a muffin pan. 2. In a large bowl, add the quinoa, eggs, feta cheese, mushrooms, onion, thyme, salt and pepper and beat till well combined. 3. Transfer the mixture into the prepared muffin cups about halfway full. 4. Cook in the oven for about 20-30 minutes or till a toothpick inserted in the center comes out clean.

Thyme Mushroom and Feta Muffins

47

OVEN

Oats II

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 8 Calories 378 kcal Fat 17.8 g Carbohydrates 49.8g 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.

48

Oven Oats II

Crock Pot Oats II

Prep Time: 2 mins Total Time: 8 hrs 2 mins Servings per Recipe: 4 Calories 208 kcal Fat 8.3 g Carbohydrates 29.8g 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.

Crock Pot Oats II

49

ALMOND

and Oats

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 594 kcal Fat 31.9 g Carbohydrates 67.6g 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. 

52

Almond and Oats

Pumpkin,

Pecan, and Oats

Prep Time: 10 mins Total Time: 8 hrs 10 mins Servings per Recipe: 8 Calories 326 kcal Fat 12.5 g Carbohydrates 48.2g 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 butter

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

Pumpkin, Pecan, and Oats

53

ROLLED OATS

and Banana

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 333 kcal Fat 8.5 g Carbohydrates 54.7g 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.

54

Rolled Oats and Banana

Maggie's

Favorite Porridge

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 507 kcal Fat 20.5 g Carbohydrates 64.2g 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.

Maggie's Favorite Porridge

55

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 52g 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.

56

Egg and Avocado Rolled Oats

Oats

and Peach

Prep Time: 5 mins Total Time: 8 mins Servings per Recipe: 1 Calories 411 kcal Fat 5.1 g Carbohydrates 84.5g 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.

Oats and Peach

57

QUINOA

and Banana

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 1 Calories 220 kcal Fat 6.6 g Carbohydrates 37g 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.

58

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

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 29.9g Protein 3.3 g Cholesterol 0 mg Sodium 8 mg

Ingredients cooking spray 8 C. water 23 oz. unsweetened applesauce 1 1/2 C. steel cut oats 2 Granny Smith apples - peeled, cored, and diced

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

59

EGGS

in A Boat

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 189 kcal Fat 11.6 g Carbohydrates 13g 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.

62

Eggs in A Boat

Parmesan

Zucchini Eggs

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 147 kcal Fat 12.5 g Carbohydrates 1.6g Protein 7.6 g Cholesterol 188 mg Sodium 111 mg

Ingredients 4 eggs, lightly beaten 2 tbsps grated Parmesan cheese 2 tbsps olive oil 1 zucchini, sliced 1/8- to 1/4-inch thick

garlic powder, or to taste salt and ground black pepper to taste

Directions 1. Get a bowl, evenly mix: parmesan and whisked eggs. 2. Get a 2nd small bowl, combine in: pepper, garlic powder, and salt. 3. Fry your zucchini in olive oil for 8 mins. Pour in the seasonings from the 2nd bowl. Lower the heat and then pour in the first bowl. 4. Cook eggs for 4 mins. Turn off the heat and place a lid on the pan for 2 mins until the eggs are completely done.

Parmesan Zucchini Eggs

63

A QUICHE

Of Mushrooms and Spinach

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 9 Calories 325 kcal Carbohydrates 10.8 g Cholesterol 139 mg Fat 22.5 g Protein 20.9 g Sodium 806 mg

Ingredients 6 slices turkey bacon 4 eggs, beaten 1 1/2 cups light cream 1/4 tsp ground nutmeg 1/2 tsp salt 1/2 tsp pepper 2 cups chopped fresh spinach

2 cups chopped fresh mushrooms 1/2 cup chopped onions 1 cup shredded Swiss cheese 1 cup shredded Cheddar cheese 1 (9 inch) deep dish pie crust

Directions 1. Preheat your oven at 400 degrees F and put some oil over the quiche dish. 2. Cook bacon over medium heat until brown and then crumble it after draining. 3. Mix eggs, pepper, cream, salt, nutmeg, bacon, spinach, mushrooms, 3/4 cup Swiss cheese, 3/4 cup Cheddar cheese and onions in a bowl very thoroughly. 4. Pour this mixture over the pie crust and add some cheese. 5. Bake in the preheated oven for about 35 minutes or until the top of the quiche is golden brown in color.

64

A Quiche Of Mushrooms and Spinach

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.

Tomato Feta Eggs

65

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.

66

Eggs from France

Romano

and Pepperoni Eggs

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 266 kcal Fat 16.2 g Carbohydrates 3.7g Protein 25.3 g Cholesterol 124 mg Sodium 586 mg

Ingredients 1 cup egg substitute 1 egg 3 green onions, thinly sliced 8 beef pepperoni slices, diced 1/2 tsp garlic powder

1 tsp melted butter 1/4 cup grated Romano cheese 1 pinch salt and ground black pepper to taste

Directions 1. Get a bowl, evenly mix the following in order: garlic powder, egg substitute, pepperoni, green onions, and egg. 2. Fry your eggs in melted butter in a covered frying pan with low heat for 14 mins. 3. Before serving garnish with Romano cheese and pepper and salt. 4. Enjoy.

Romano and Pepperoni Eggs

67

MACARONI

and Eggs

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 243 kcal Fat 8.5 g Carbohydrates 29.9g Protein 11.5 g Cholesterol 194 mg Sodium 93 mg

Ingredients 1 1/2 cups elbow macaroni 1 tbsp butter 1/4 tsp paprika (optional)

salt and ground black pepper to taste 4 large eggs, lightly beaten

Directions 1. Boil macaroni in salt and water for 9 mins until al dente. 2. Get a frying pan and melt some butter in it. Then add in your pasta to the melted butter along with some: pepper, paprika, and salt. 3. Add eggs to the pasta and do not stir anything for 2 mins. Then for 6 mins continue cooking the eggs but now you can stir. Turn off the heat. 4. Place a lid on the pan and let the eggs continue to cook without heat.

68

Macaroni and Eggs

Florentine Style Eggs

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 3 Calories 279 kcal Fat 22.9 g Carbohydrates 4.1g Protein 15.7 g Cholesterol 408 mg Sodium 276 mg

Ingredients 2 tbsps butter 1/2 cup mushrooms, sliced 2 cloves garlic, minced 1/2 (10 oz.) package fresh spinach 6 large eggs, slightly beaten

salt and ground black pepper to taste 3 tbsps cream cheese, cut into small pieces

Directions 1. Fry your garlic and mushrooms in melted butter in a frying pan for 2 mins. Then mix in your spinach and cook this for another 4 mins. 2. Finally add some pepper and salt and your eggs to the mix and let the eggs set completely. Once the eggs have set you want to flip them. 3. Add a bit of cream cheese to the eggs and let it cook for about 4 mins.

Florentine Style Eggs

69

SCRAMBLED EGGS

Done Right

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.

72

Scrambled Eggs Done Right

Rustic

Prep Time: 10 mins

Vanilla Waffles

Total Time: 25 mins Servings per Recipe: 12 Calories 379 kcal Carbohydrates 47.6 g Cholesterol 113 mg Fat 16.2 g Protein 10.2 g Sodium 899 mg

Ingredients 2 C. all-purpose flour 1 tsp salt 4 tsps baking powder 2 tbsps white sugar 2 eggs

1 1/2 C. warm milk 1/3 C. butter, melted 1 tsp vanilla extract

Directions 1. 2. 3. 4.

Get a bowl, mix: sugar, flour, baking powder, and some salt. Get your waffle iron heated. Get a 2nd bowl, mix: whisked eggs, vanilla, butter, and milk. Combine both bowls. Evenly mix them. Pour mixture over the waffle iron. Heat until golden. 5. Plate and eat warm. 6. Enjoy. 

Rustic Vanilla Waffles

73

COUNTRY

Waffles

Prep Time: 30 mins Total Time: 14 hrs Servings per Recipe: 8 Calories 434 kcal Carbohydrates 52.8 g Cholesterol 109 mg Fat 19.3 g Protein 11.8 g Sodium 660 mg

Ingredients 2 C. milk 1 package yeast 1/2 C. warm water 1/2 C. butter, melted 1 tsp salt 1 tsp white sugar

3 C. flour 2 eggs, whisked 1/2 tsp baking soda

Directions 1. Get a saucepan and heat the milk until simmering. Then set it aside. 2. Get a bowl add some yeast, warm water, and mix them evenly. Let it sit for 12 mins. 3. Get a 2nd bowl, mix: flour, milk, sugar, yeast mix, salt, and butter. Make a batter with a mixer. Put a lid on the bowl and let it rest overnight. 4. When ready combine in some baking soda and whisked eggs, mix evenly. 5. Use nonstick spray on your waffle iron. Then ladle your batter into it. Heat until cooked fully. 6. Enjoy warm.

74

Country Waffles

Waffle

Sandwich I (Fried Chicken Tenders)

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 1793 kcal Carbohydrates 127.1 g Cholesterol 397 mg Fat 109.9 g Protein 72.9 g Sodium 5234 mg

Ingredients 4 eggs 1/4 C. heavy cream 2 tbsps cayenne pepper 1 tbsp salt 1 tbsp ground black pepper 2 C. all-purpose flour 1 C. cornstarch 1 tbsp salt 1 quart peanut oil for frying

8 chicken tenders 1 C. mayonnaise 1/4 C. maple syrup 2 tsps prepared horseradish 1 tsp dry mustard powder 12 slices turkey bacon 8 thin slices Cheddar cheese 8 plain frozen waffles

Directions 1. Get a bowl, mix: black pepper, beaten eggs, 1 tbsp of salt, cayenne, and cream. 2. Get a 2nd bowl, sift in evenly: 1 tbsp salt, cornstarch, and flour. 3. Coat your chicken, first dip it into the eggs, then into the flour mix. Set chicken to the side for 25 mins. 4. Get a deep fryer. Heat your oil. 5. With a batch process: fry chicken pieces for 9 mins each or until crisp and fully done. Remove excess oils. Set aside. 6. Get a 3rd bowl, mix: mustard powder, mayo, horse-radish, and maple syrup. 7. Get a frying pan and fry your bacon until crisp or for 12 mins. 8. Preheat your broiler, to low if possible. 9. Lay out 4 waffles on a broiler safe dish. On each waffle put: 2 chicken tenders, 2 pieces of cheddar, and 3 bacon strips. 10. Melt the cheese with your broiler. Top each waffle with other waffles. But first add mayo to each. 11. Enjoy. Waffle Sandwich I

75

A WAFFLE

from Belgium

Prep Time: 15 mins Total Time: 1 hr 35 mins Servings per Recipe: 8 Calories 506 kcal Carbohydrates 65.3 g Cholesterol 130 mg Fat 21.4 g Protein 12.3 g Sodium 622 mg

Ingredients 1 package active dry yeast 1/4 C. warm milk 3 egg yolks 2 3/4 C. warm milk 3/4 C. butter, melted and cooled 1/2 C. white sugar

1 1/2 tsps salt 2 tsps vanilla extract 4 C. all-purpose flour 3 egg whites

Directions 1. Get a bowl, mix: one fourth C. of room temp. milk, and yeast. Set aside for 12 mins until it becomes creamy. 2. Get a 2nd bowl, mix: one fourth C. room temp milk, beaten eggs, and melted butter. 3. Combine both bowls. Then add: vanilla, salt, and sugar. Add the rest of the flour and milk (2.5 C.). 4. Whisk egg whites vigorously. Combine with batter. Place a lid on everything. Let it stand for 1.5 hours. 5. Get your waffle iron hot. Coat with nonstick spray. Cook .5 C. of batter until golden. 6. Enjoy warm.

76

A Waffle from Belgium

Simply

Vanilla Waffles

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 6 Calories 382 kcal Carbohydrates 38 g Cholesterol 68 mg Fat 21.6 g Protein 8.7 g Sodium 390 mg

Ingredients 2 eggs 2 C. all-purpose flour 1 3/4 C. milk 1/2 C. vegetable oil 1 tbsp white sugar

4 tsps baking powder 1/4 tsp salt 1/2 tsp vanilla extract

Directions 1. Get your waffle iron hot. 2. Get a bowl, mix evenly: whisk eggs, veggie oil, vanilla, flour, salt, milk, baking powder, and sugar. 3. Coat your iron with nonstick spray. Ladle batter onto the iron. Cook until golden enjoy.

Simply Vanilla Waffles

77

EASY

Buttermilk Waffle

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 329 kcal Carbohydrates 46.2 g Cholesterol 126 mg Fat 11.1 g Protein 10.8 g Sodium 638 mg

Ingredients 2 1/4 C. flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/4 C. butter 1/4 C. brown sugar

3 egg yolks 2 C. buttermilk 3 egg whites

Directions 1. 2. 3. 4. 5.

Get your waffle iron hot. Get a bowl, mix evenly: salt, flour, baking powder and soda. Get a 2nd bowl, mix: brown sugar, whisked eggs, cream butter, buttermilk. Combine bowl 1 and 2 to form a batter. Get a 3rd bowl: Beat egg whites until stiff (an upward motion from the whisk produces a peak). 6. Mix in 1/3 of your eggs into the batter until smooth. Then add the rest. Continue mixing until completely smooth. 7. Coat your iron with nonstick spray. Ladle batter onto the iron. Cook until crispy. 8. Enjoy warm.

78

Easy Buttermilk Waffle

Potato

Waffles

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 217 kcal Carbohydrates 27.9 g Cholesterol 110 mg Fat 9g Protein 6.5 g Sodium 540 mg

Ingredients 2 tbsps butter 1 onion, chopped 1 tbsp minced garlic 2 C. mashed potatoes 1/4 C. all-purpose flour

2 eggs 1/4 tsp salt 1/4 tsp ground black pepper

Directions 1. Get a frying pan. Heat it up. Then melt your butter. Stir fry garlic and onions for 8 mins. 2. Get your waffle iron hot. 3. Get a bowl, evenly mix: black pepper, fried garlic and onions, salt, mashed potatoes, eggs, flour, and salt. 4. Coat your iron with nonstick spray. 5. With a batch process cook 1/3 C. of batter on the iron until crispy (4 mins usually). 6. Continue for all batter. 7. Enjoy warm.

Potato Waffles

79

HEALTHIER

Wheat Applesauce Waffle

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 24 Calories 313 kcal Carbohydrates 33.4 g Cholesterol 64 mg Fat 15.9 g Protein 11.8 g Sodium 506 mg

Ingredients cooking spray 8 eggs, beaten 7 C. water 1 C. canola oil 1 C. unsweetened applesauce 4 tsps vanilla extract 4 C. whole wheat pastry flour 2 C. dry milk powder 2 C. flax seed meal

1 C. wheat germ 1 C. all-purpose flour 1/4 C. baking powder 4 tsps baking powder 1/4 C. white sugar 1 tbsp ground cinnamon 1 tsp salt

Directions 1. Get your waffle iron hot. 2. Get a bowl, evenly mix: vanilla extract, whisked eggs, applesauce, canola oil, and water. 3. Get a 2nd bowl, sift: salt, wheat pastry flour, cinnamon, dry milk powder, 1/4 C. and 4 tsps of baking powder, flax seed meal, general flour, and wheat germ. 4. Combine both bowls. 5. Coat your iron with nonstick spray. 6. With a batch process: cook 1/2 a C. of batter until crispy. Continue for all batter. 7. Enjoy.

82

Healthier Wheat Applesauce Waffle

Waffle

Sandwich II (Apples & Sausage)

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 469 kcal Carbohydrates 37.3 g Cholesterol 80 mg Fat 26.6 g Protein 20 g Sodium 907 mg

Ingredients 2 links beef sausage links 1 slice Cheddar cheese 2 frozen waffles, toasted

1/4 apple, sliced 1/2 tsp cinnamon-sugar

Directions 1. Get a frying pan hot. Stir fry your sausages until fully cooked for 7 mins usually. 2. Toast 1 waffle. Layer some cheddar cheese on it, and then apple slices. Garnish with sugar and cinnamon. Add a final layer of sausage and add another waffle to form a sandwich. 3. Cut into two pieces. Enjoy

Waffle Sandwich II

83

GINGER

Waffles

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 177 kcal Carbohydrates 29.7 g Cholesterol 8 mg Fat 4.1 g Protein 6g Sodium 308 mg

Ingredients 1 tbsp butter, softened 2 tbsps molasses 1/4 C. liquid egg substitute 1/2 C. Kamut flour 1/2 C. whole wheat pastry flour 1 tsp baking powder 1/4 tsp baking soda 1/8 tsp sea salt 1 tsp ground ginger

1/2 tsp cinnamon 1/8 tsp ground cloves 3/4 C. boiling water, or as needed

Directions 1. Get a bowl, mix evenly: egg substitute, butter, and molasses. 2. Get a 2nd bowl, sift: cloves, whole wheat flour, cinnamon, baking soda and powder, ginger, and salt. 3. Combine both bowls with some water and flour. Mix until even. 4. Heat your waffle iron. Cover with nonstick spray. 5. Ladle batter onto the iron. Cook until crispy. Continue with remaining batter. 6. Enjoy.

84

Ginger Waffles

Cornmeal Waffle

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 5 Calories 415 kcal Carbohydrates 46.3 g Cholesterol 78 mg Fat 21 g Protein 10.3 g Sodium 813 mg

Ingredients 1 C. all-purpose flour 1 C. stone-ground cornmeal 2 tsps baking powder 1 tsp baking soda 1/2 tsp salt

1/3 C. vegetable oil 2 eggs 2 C. buttermilk 1 tbsp oil, or as needed for greasing

Directions 1. 2. 3. 4. 5.

Get a bowl, sift: salt, flour, baking soda and soda. Get a 2nd bowl, mix evenly: buttermilk, veggie oil (1/3 C.), and beaten eggs. Combine both bowls evenly to make batter. Heat waffle iron and coat with nonstick spray. Ladle enough batter to fill 75% of the iron's surface. Cook until golden. Repeat for all batter. 6. Enjoy.

Cornmeal Waffle

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MEDITERRANEAN

Waffle (Garbanzo Beans)

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 210 kcal Carbohydrates 38.7 g Cholesterol 0 mg Fat 2.1 g Protein 10 g Sodium 1471 mg

Ingredients nonstick spray 2 (15 oz) cans garbanzo beans (chickpeas), drained and rinsed 1 medium onion, chopped 2 large egg whites 1/4 C. chopped fresh cilantro 1/4 C. chopped fresh parsley 3 cloves roasted garlic, or more to taste 1 1/2 tbsps all-purpose flour

2 tsps ground cumin 1 3/4 tsps salt 1 tsp ground coriander 1/4 tsp ground black pepper 1/4 tsp cayenne pepper 1 pinch ground cardamom

Directions 1. Heat your waffle cooker. 2. Process the following with your food processor: cardamom, garbanzo beans, cayenne, egg whites, black pepper, cilantro, coriander, parsley, salt, cumin, and flour, and garlic 3. Process until you have a smooth mixture. Enter everything into a bowl. 4. Coat your iron with nonstick spray. 5. For 6 mins cook 1/4 C. of mixture. Continue with remaining mixture. 6. Enjoy warm.

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Mediterranean Waffle

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