Category: Breakfast

PROTEIN LOVER PERSONAL OMELETTE

1/19/2021

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Protein Lover Personal Omelette (serves 1)

Ingredients:

2 eggs - 1 whole and 1 white
2 strips of bacon
4-6 slices of salami
1-2 slices of black forest ham
2 tbsp reduced fat feta cheese
1 each - baby yellow, red, & orange bell pepper
2 tbsp fresh salsa
Salt and pepper to taste
Avocado
Scallions

Instructions:

Chop meats and peppers into small pieces.
In a bowl mix eggs together with desired amount of salt & pepper and set aside.
Heat pan on medium-high heat (nonstick pan preferably), once hot, spray pan with olive oil spray and add the meats and peppers to sauté for 1-2 minute.
Add salsa and mix well. Add eggs, stir everything together and let sit 1-2 minutes.
Add feta cheese, flip, lower heat to medium-low and let sit for 1-2 minutes. Turn off heat, let sit for 1 minute.
Place omelet on a plate, top with avocado and scallions to your liking.

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SAVORY OATS WITH FRIED EGG

12/6/2020

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Savory Oats With Fried Egg (serves 2)

Ingredients:

2 tsp oil (avocado or EVOO)
2-3 garlic cloves, minced (or the amount that your heart desires)
1 cup gluten-free steel cut oats
2 cups stock (you can use water)
1/4 cup of shredded/grated cheese of preference
1-2 tbs sliced green onions
2 eggs
Everything bagel seasoning
Paprika
Salt and pepper

Instructions:

Take 1tsp of oil in a pan over medium-high heat and sauté garlic for 15-20 seconds. Ad stock and bring to a boil. Stir in oats, lower heat to medium and cook for about 2-3 mins stirring occasionally to desired consistency {you can change consistency by adding broth if necessary}. Stir in cheese, remove pan from heat and set aside.
In a separate pan (preferably non-stick) heat up the remaining oil and fry the eggs (preferably one by one) seasoning w salt & pepper.
Divide the oats into bowls. Sprinkle with everything bagel seasoning. Top with fried egg, sprinkle with paprika and garnish with desired amounts of green onions.

Note: you can sprinkle some red pepper flakes for a spicy kick.

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4TH OF JULY RED, WHITE & BLUE CUPCAKES

7/3/2020

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Here is an easy and show stoping recipe for a fireworks worthy 4th of July cupcake dessert.

4th of July Red, White & Blue Cupcakes
(makes 12 cupcakes)

Ingredients:

For the Blue Vanilla Cupcakes:

1½ cups all-purpose gluten-free flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract
6 tablespoons blue food coloring (liquid)
12 medium sized strawberries

For the White Frosting:

1 1/2 sticks unsalted butter, softened
1 pound (3 2/3 cups) confectioners' sugar
1 to 2 tablespoons milk (optional)

Instructions:

Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, vanilla and food coloring; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
In a mixing bowl, cream butter until smooth.
Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
Wash and cut of the tops of strawberries. Frost cupcake and top with strawberry.

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CARAMEL CREAM CREPES FOR TWO

2/13/2018

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This crepe is one of my favorite decadent and Low-Fat recipes from taste of home, so I had to make it Gluten-Free for us allergy sufferers to enjoy!

Caramel Cream Crepes for Two
2 tablespoons fat-free milk
2 tablespoons egg substitute
1/2 teaspoon butter, melted
1/4 teaspoon vanilla extract
2 tablespoons all-purpose gluten-free flour
2 ounces fat-free cream cheese
1 tablespoon plus 2 teaspoons fat-free caramel ice cream topping, divided
3/4 cup reduced-fat whipped topping
1/2 cup fresh raspberries
2 tablespoons white wine or unsweetened apple juice
1 tablespoon sliced almonds, toasted

In a small bowl, whisk the milk, egg substitute, butter and vanilla. Whisk in flour until blended. Cover and refrigerate for 1 hour.

Lightly coat a 6-in. nonstick skillet with cooking spray; heat over medium heat. Pour about 2 tablespoons of batter into center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter.
In a small bowl, beat cream cheese and 1 tablespoon caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up.
In a small microwave-safe bowl, combine raspberries and wine. Microwave on high for 30-60 seconds or until warm. Using a slotted spoon, place berries over crepes. Sprinkle with almonds.

Yield: 2 servings.

Courtesy of Taste of Home

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PROTEIN LOVER PERSONAL OMELETTE

SAVORY OATS WITH FRIED EGG

4TH OF JULY RED, WHITE & BLUE CUPCAKES

CARAMEL CREAM CREPES FOR TWO

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