Breakfast Recipes (Most Popular)
A great dish I had while being over in Beijing China. It tasted great easy to make and tastes great!
My mother gave me this recipe because she knows how much I adore pumpkin. You can substitute 1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves can be substituted for 1 teaspoon pumpkin pie spice.
Here is a healthy take on a traditional diner breakfast of scrambled eggs, bacon, hash brown patty and toast. In a dinner that will cost you about 900 calories and 50 g of fat, this filling recipe make over is about a third of that and still filling and great tasting with 20 grams of protein and 10 grams of fiber to hold you for hours.
I made this with organic ingredients, but regular ones as listed below work too.
The protein of an egg is great, but it takes so long to make on a weekday for breakfast. Then comes the microwave.
A quick breakfast, full of good protein and getting in a veggie serve early in the day!
I created this muffin from a standard Morning Glory Muffin. This uses a flaxseed egg substitute for the 3 eggs. I made these for a family get together, and they were a hit!
Great low fat treat that sure doesn't taste low fat!
Just don't eat the whole pan to keep your calories in check.
Warming porridge with pleasing texture. Very filling. A great way to start the day!
Spray pan and cook all together - sprinkle oatmeal over top as cooking - dice cheese so it melts evenly. Chop asparagus in bite size pieces. Can also add lean ham.
The serving size (and therefore number of servings) will depend on the size of your waffle maker.
For the waffle maker I have, I use just under half a cup of mixture and it makes about 8 waffles. Each waffle cooks for 95 seconds in my waffle maker and I have that written on the top of the machine in permanent marker.
You can use any sourdough starter, wholewheat, rye or white, but you do want it to be on the thick side, so when you feed it the night before, use a bit more flour than usual.
From Turbulence Training threads to Tabitha to Anna to Tamara...we all tweaked it. The foundation of these healthy, lowfat, gluten-free pancakes lies in a melange of wholesome organic rolled oat "flour", egg whites, and part-skim ricotta!
The cottage cheese not only gives this protein, but a nice, smooth and creamy taste.
These super yummy pancakes are sure to please! Simple and easy to make, you'll get filled up from the 12 grams of protein found in this delicious recipe. Also, you can enjoy a full serving for only 260 calories!