Brunch Recipes (Most Popular)
Made with gluten free flours, these little muffins make for an easy and healthy breakfast or snack. Can also easily be made vegan by swapping out a couple ingredients! (For an indulgent treat, add a few chocolate chips!)
Recipe taken from internet blogger, "urbanspoon" and modified (addition of tsp of splenda brown blend) to add sweetness.
These mini Frittatas are so CUTE, made in mini muffin tins. tweaked a bit, (I use less eggs, omit the butter, and add dijon mustard and onion) an adapted recipe from Rachel Ray
My low-carb, reduced fat makeover of this great recipe from bettycrocker.com makes a GREAT dinner OR breakfast/brunch!
This recipe was given to me at a craft fair, where it was explained to me that during the depression, this was a popular cake since luxuries like shortening, oil, eggs, sugar and flour were often unavailable.
An adaptation from a recipe from the book THRIVE, this recipe uses soy flour instead of buckwheat flour, and Plant protein blend instead of hemp protein. The THRIVE recipe also calls for barley flakes instead of organic oats, which I have substituted.
From the cookbook, "Veganomicon"- The Ultimate Vegan Cookbook. Modifications I made to this recipe include using almond milk instead of the called-for soy milk, and a quarter cup soy yogurt instead of the called-for 2 TBSP of pure maple syrup. I also added the flax seed to my version, and used soy flour instead of the called-for all-purpose flour.
This is a really neat egg recipe I found in Cooking Light Magazine the May 2009 edition (page 148). I like cooking with ramekins and this is a truly easy menu.
My Mimi's recipe for Zucchini Quiche
for extras you can add ham/ cheese/ chorizo/ sausage/ bacon or anything you want!
Berries, bananas, yogurt and juice..and whatever you'd like to add..all good for you!
A huge low fat serving of your favorite side dish, ready in 15 minutes.
Quick satisfying breakfast with a secret weapon to lower nonheme iron: green tea! Whole grain healthy diabetic choice.
