Brunch Recipes (Most Popular)
Dry sauteed squid recipe - low in calories, high in protein and low carb. It is made out of steamed squid and shallow fry it in a non stick pan. It is mild spicy to give it a tinge. Or it can also be grilled.
This is a filling dish that is as easy to make for 2 people as it is for a crowd. My mother used to make it for my large family when I was young and now my husband request it often. We make it for breakfast or dinner.
A firm thick crispy omelet. This is great for winter when you need to get some veggies into your diet. I make the two servings because I don't want to save half a can of green beans. You can eat half and save half for later. I'm not sure of the nutritional info calculated.
This is very high in fiber and protein and deliscous. It makes one serving (for an athlete maybe two for you)
Quick and easy to make, fun to eat, and darn tasty, and relatively low in calories, particularly compared to traditional recipes
You can use 1 cup of any Fruit. Use Stevia to tase. Place everything in blender, and blend until smooth. Serve, and drink.
This is a meal I have on occasion when I want something quick and filling.
1 Can Edgell four bean mix, drained
1Tomato
1/2 aprox Cucumber
2 sticks aprox Celery
1 Carrot
Red Capsicum (pepper)
1 tbsp Olive Oil
1 tsp Balsamic Vinegar
A hearty, filling breakfast, full of fiber, protein and healthy fats. A great alternative to oatmeal.
Freezes well and reheats well for breakfast, fast. Try it with a tiny dab of whipped cream cheese or sour cream after slicing and toasting in a trusty heavy pan.
More quick-bread like than muffiny. Still awesome for 84 calories. Freeze them and take out one in the morning, 20 minutes on the counter and it will be defrosted and ready to grill/toast, if you so choose with no muffin binges.
I know this seems insane, it's actually not. I cut and freeze a ton of fruit on silpat lined sheet trays and then keep it bagged when frozen. I pre-dice a giant hand of fresh ginger and also freeze it flat on a silpat, putting it into a pyrex to keep frozen. I buy 5 pound bags of spinach every week.
Every night (assuming I have all prep, if not I take five minutes to chop whatever has ripened in my fruit baskets) I firmly fill one of our glasses (I will use both of these for our smoothies in the morning) with baby spinach and, in a tiny quarter cup bowl placed on top of the spinach, I add the flaxseeds, splenda, and a few shakes of cayenne. This glass goes in the fridge.
I take the other glass and fill it with an assortment of fresh fruit that I have already bagged, adding in my Tablespoon of fresh ginger. I put this glass in the freezer and say g'night.
In the morning I remove both glasses and my container of nonfat yogurt. I first put in the cup of frozen fruit with ginger into my blender. I then fill that empty glass with cold tap water and pour that into the blender. I shake in my little bowl full of flaxseeds, splenda, and cayenne. Then, using that now empty quarter-cup tiny bowl, I scoop out two level scoops of yogurt, depositing them into the blender.Finally, I stuff the spinach from the glass into the blender, cover, and start my blender engine!
I make a big batch and freeze them into 2-cup pyrex dishes. Each pyrex works for about 3 servings (for me). I simply take a new frozen one out as a get down to my last current serving. This way I always have a healthy option for lunch that isn't always fiber twigs with almond milk.