Brunch Recipes (Most Popular)
Ampalaya (Bitter Melon) with coconut milk and soy sauce. Ampalaya comes primarily from the Philippines, and is known for many health benefits: prevent/counteract type-II diabetes, increase insulin sensitivity, treating HIV infection, improve immune cell function in cancer patients, improve function of digestion and intestinal tract, and treat malaria, to name a few.
It's bitter taste compliments many foods, but is especially popular with eggs and rice for breakfast.
Don't consume the seeds. They can be toxic to children, and contraindicated during pregnancy.
Bake these bite-sized frittatas in a miniature muffin pan. They taste great hot or at room temperature, so you can make them in advance.
I bet you never thought that a waffle with under 1 gram of fat could have 7.5 grams of protein and taste so good. Plus, the batter is ready in the blender in 5 minutes!
yet another variety of the microwave flax muffins. I am so obsessed with these! It will taste a lot more authentic if you put in some actual raspberries, but that will make it unsuitable for induction so your choice! Comment if you make it and enjoy.
It's hard to find a way to make french toast when you are low carbing AND glutenfree. I think this recipe is pretty dang good, and I thought these babies tasted remarkably similar to the french toast I used to make with whole wheat sandwich bread. Enjoy and please comment if you make it!
I had some leftover salmon salad, and thought it would make a good base for quiche. It did. Enjoy!
I was too lazy to roll the corn tortillas, so I layered the ingredients to make a "lasagne: instead
I didn't want heavy cream in my soup, so I made it without... added chicken and a few other things...
I got this 5-star recipe off the Food Network website, but had to tweak it a bit, as I didn't have bell peppers... I also omitted the olive oil and used brown rice vs breadcrumbs.
I messed around with the recipe from the Martha White package & made it GFCF. They were good!
All the ingredients are mixed in water into a medium consistenc y and is cooked on a skillet ( just like how you make an omlette)
This was a Betty Crocker recipe I decided to make on a whim. I added a little paprika and of course used reduced fat EVERYTHING...it turned out really tasty though!