Not exact matches
In a separate bowl, mix together
eggs, water or cranberry
liquid, mayonnaise, cranberries and
cheese (if desired).
1 cup white rice flour 3/4 cup brown rice flour 1/2 cup tapioca starch 1/2 cup potato starch 1/4 cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2 cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large
eggs, room temperature 1/2 cup water or cranberry
liquid, warm to touch 1/2 cup mayonnaise, yogurt or dairy - free yogurt 1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup
liquid reserved 1/4 cup shredded Swiss
cheese or dairy - free Swiss
cheese, optional
Pour the milk and
egg mixture over the cubed sandwich pieces and
cheese, making sure all pieces are fully submerged in
liquid.
2oz cream
cheese 2oz grated parmesan
cheese 1 cup raw broccoli 1
egg 1 Tbsp coconut flour (you could use almond flour or other flour, but I'd at least double the amount since it won't soak up
liquid like coconut flour does) herbs (I added 1/2 tsp pizza seasoning)
1) 1 1/2 cups of tapioca flour (also known as «cassava» in Brazil) + a little more if batter is too
liquid 2) 1/2 teaspoon of salt 3) 1/3 cup olive oil (I prefer the non-extra virgin type so the taste is less strong) 4) 1/3 cup whole milk 5) 1/3 cup water 6) heaping 1/3 cup fresh Parmesan
cheese, finely grated 7) 2 small
eggs (or 1 large
egg)
Would this work since the ratios of
egg / fat / and
cheese are correct or does the cinnamon and small bit of
liquid stevia extract toss a wrench in it?
In this case I was thinking about doing the cream
cheese pancake recipe (2oz Cream
cheese, 2
eggs, a bit of cinnamon, and very little
liquid stevia) with 2 TBS of butter as a topping 3 times a day and then having
egg salad (hb
egg with 1 TBS mayo), perhaps with some
cheese crisps.
Ingredients 1 box large pasta shells 1 15oz container part - skim ricotta
cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then me
cheese 1
egg, lightly beaten 1/4 cup grated Parmesan
cheese 1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then me
cheese 1/4 cup shredded Italian
Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then me
Cheese (mix of Mozzarella and Provolone) Small handful of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian
cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then me
cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra
liquid out of the thawed spinach, then measure.
1
egg 1 tbsp coconut flour 1 tbsp parmesan
cheese 3 dashes pizza seasoning 2 Tbsp
liquid (I used half and half because that's what I had, but I'm sure you could use milk or almond milk, etc..)
Each single - serve cup includes two real, pre-beaten
liquid eggs; fully cooked and seasoned Jimmy Dean meats and shredded sharp cheddar
cheese.
And Now, Variations on a Theme...
Egg Mug Florentine Entire recipe: 107 calories, 2g fat, 575 mg sodium, 5g carbs, < 0.5 g fiber, 2.5 g sugars, 15g protein — PointsPlus ® value 2 * Ingredients: 1/2 cup fat - free liquid egg substitute (like Egg Beaters Original) One wedge The Laughing Cow Light Creamy Swiss cheese, cut into pieces1 / 2 cup chopped fresh spinach1 t
Egg Mug Florentine Entire recipe: 107 calories, 2g fat, 575 mg sodium, 5g carbs, < 0.5 g fiber, 2.5 g sugars, 15g protein — PointsPlus ® value 2 * Ingredients: 1/2 cup fat - free
liquid egg substitute (like Egg Beaters Original) One wedge The Laughing Cow Light Creamy Swiss cheese, cut into pieces1 / 2 cup chopped fresh spinach1 t
egg substitute (like
Egg Beaters Original) One wedge The Laughing Cow Light Creamy Swiss cheese, cut into pieces1 / 2 cup chopped fresh spinach1 t
Egg Beaters Original) One wedge The Laughing Cow Light Creamy Swiss
cheese, cut into pieces1 / 2 cup chopped fresh spinach1 tsp.
Pour the
egg, crumbs, milk and
cheese liquid over the macaroni and stir well.
However, one thing to consider when deciding about dairy /
eggs as a protein «booster» is the less
liquid nature of
cheese in comparison with milk, yogurt, and
eggs.
Brownie Base: 1 1/3 cup almond flour 3/4 to 1 cup Swerve Sweetener (more if you like it sweeter — you can also substitute 1/4 cup of the Swerve with 1/4 tsp
liquid stevia extract) 1/3 cup cocoa powder 1 tsp baking powder 1/4 tsp salt 1/2 cup butter 4 ounces unsweetened chocolate, chopped 5 large
eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8 ounces cream
cheese, softened (I actually used Kite Hill almond milk cream
cheese, but regular cream
cheese will work too) 1/2 cup butter, softened 2/3 cup powdered Swerve Sweetener 2 tsp matcha green tea powder 1 1/2 tsp peppermint extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1 tbsp butter