Tired of
plain eggs for breakfast everyday?
Not exact matches
Wet ingredients 160 ml / 2/3 cup
plain unsweetened yogurt or plant yogurt 80 ml / 1/3 cup coconut oil, butter or olive oil 10 fresh soft dates, pitted and mashed 3 large
eggs (or 3 tbsp chia seeds mixed with 9 tbsp water) 1/2 cup / 120 ml apple sauce, unsweetened (see below
for instructions hot to make your own) 3 organic apples
Ingredients (
for 4): For the pastry: (or used shop bought shortcrust) 250g plain flour 50g ground almonds 150g butter cut into cubes 1 tablespoon milk 1 beaten egg to coat the pas
for 4):
For the pastry: (or used shop bought shortcrust) 250g plain flour 50g ground almonds 150g butter cut into cubes 1 tablespoon milk 1 beaten egg to coat the pas
For the pastry: (or used shop bought shortcrust) 250g
plain flour 50g ground almonds 150g butter cut into cubes 1 tablespoon milk 1 beaten
egg to coat the pastry
We enjoyed these — the dill taste is not overly strong, but it makes
for a nice change of pace from
plain deviled
eggs.
For each
egg white, dissolve 1 tbsp
plain agar powder in 1 tbsp water.
Ingredients 3
eggs 3/4 cup sour milk 3/4 cup
plain organic yogurt 1/4 cup oil 1 tsp vanilla 1 cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit
for... Continued
You could try a 1/4 cup of
plain yogurt as a substitute
for one
egg.
CAKE: 3/4 cup extra virgin olive oil 2
eggs at room temp Zest of one lemon 1/4 cup of fresh lemon juice 1 cup
plain greek yoghurt at room temp (leave it out
for 10 min or so).
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1
egg 1/2 cup water Salt and pepper 1/4 cup oil
for frying (coconut, canola, etc.) 1/2 cup Cabot
Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantro
For each
egg white, dissolve 1 Tbsp
plain agar powder into 1 tbsp water.
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly chopped (the other half is going on the burgers so slice in half so you get the rings) 2 garlic cloves, minced 2 tablespoons minced fresh cilantro 1 tablespoon minced fresh parsley 1 large
egg 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon hot smoked paprika 1/2 cup
plain breadcrumbs vegetable oil
for grilling
:D Christmas muffins slightly adapted from here 2 cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch of salt 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g)
plain yogurt 1
egg * 3 tablespoons vegetable oil 1 cup (110g) dried sweetened cranberries 1 cup (150g) fresh pitted cherries, quartered demerara sugar,
for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans with paper liners.
Infusing a chocolate cake with a hint of Earl Grey adds an aromatic tinge to its fudgy excellence, making it a true object of desire Serves 10 6 Earl Grey teabags 150 ml boiling water 100g unsalted butter, melted and cooled, plus extra
for greasing 3 large free - range
eggs 150g soft dark brown sugar 100g light muscovado sugar 250g self - raising flour 120g
plain chocolate (70 % cocoa solids), melted and cooled 1 tsp bicarbonate of soda 1 tsp baking powder 3 tbsp Greek yoghurt.
Ingredients 4
eggs, separated, at room temperature 150g sugar 1 tbsp water 2 tsp vanilla extract 125g butter, melted and cooled to room temperature 115g all - purpose (
plain) flour 500 ml milk, lukewarm powdered sugar
for dusting.
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup
plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large
egg splash of vanilla extract cinnamon sugar,
for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
1 flax
egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5
for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened
plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
Pin It Servings: 6 - 8 Ingredients:
for the pastry 170g organic
plain flour 80 g broad bean (fava bean) flour 125g unsalted organic butter, chopped into cubes 2 tbsp cold water 1/2 tsp sea salt 1 organic free range
egg for... Continue Reading →
1/2 cup milk 1
egg, beaten 2 teaspoons sugar 1 teaspoon baking powder 1/2 packet dry yeast 3 tablespoons vegetable or olive oil or 1/4 cup ghee 1/4 cup
plain yogurt Salt to taste 3 cups all - purpose flour 1 tablespoon milk 1 tablespoon vegetable oil
for brushing flour balls 1 tablespoon vegetable oil
for the foil 1/4 teaspoon poppy seeds
1 cup 2 % Greek yogurt,
plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1
egg 1
egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado
for sprinkling on top (optional)
1/3 of a hokkaido pumpkin 1 banana 3
eggs (you can substitute one of the
eggs with 2 additional
egg whites) 3
egg whites 2/3 cup / 70 g oats / rye flakes 6 dates, pitted 2 Tbsp honey or maple syrup 1/3 cup / 80 g
plain yoghurt 2 tsp baking soda 1/2 tsp salt 1/2 tsp nutmeg 1 tsp cardamom 1 Tbsp cinnamon 1/2 tsp cloves 1/2 tsp ground ginger Butter
for frying
For the German buttercream 1 1/4 cups milk (300 ml) 1/2 cup sugar (100g) 1/4 cup cake flour (30g) OR 3 tbsp
plain flour + 2 tsp cornstarch 1/4 tsp salt 4
egg yolks 1 tsp vanilla extract 500g unsalted butter (2 cups + 2 oz), at room temperature
For the chocolate buttermilk cake 2 cups
plain flour 2 cups white sugar 1 tsp salt 150g unsalted butter (5.4 oz) 1/4 cup + 1 tbsp vegetable oil 1/4 cup cocoa 1 cup water 2
eggs, lightly beaten 1 tsp vanilla essence 2 tsp baking soda 1/2 cup buttermilk
For the Chocolate Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter
For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2
eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp)
plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small pieces
For 5 days worth of breakfast I combined 4 whole
eggs + 3 cups of
plain organic MuscleEgg
egg whites, 2 tsp of salt, 1/2 tsp of pepper, and 1 tsp of dried dill in my blender.
Optional vegan «
egg wash» (
for a shinier, harder crust) 1 tb canola oil 1 tb
plain, unsweetened almond milk
For the cake: 9 ounces (2 cups) all - purpose flour; more for the pan 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon table salt 8 tablespoons (1 stick) unsalted butter, well softened at room temperature; more for the pan 1 1/3 cups sugar 1 teaspoon vanilla extract 3 large eggs, at room temperature 1 cup plain, low - fat yogurt 1/2 cup fresh cranberries, chop
For the cake: 9 ounces (2 cups) all - purpose flour; more
for the pan 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon table salt 8 tablespoons (1 stick) unsalted butter, well softened at room temperature; more for the pan 1 1/3 cups sugar 1 teaspoon vanilla extract 3 large eggs, at room temperature 1 cup plain, low - fat yogurt 1/2 cup fresh cranberries, chop
for the pan 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon table salt 8 tablespoons (1 stick) unsalted butter, well softened at room temperature; more
for the pan 1 1/3 cups sugar 1 teaspoon vanilla extract 3 large eggs, at room temperature 1 cup plain, low - fat yogurt 1/2 cup fresh cranberries, chop
for the pan 1 1/3 cups sugar 1 teaspoon vanilla extract 3 large
eggs, at room temperature 1 cup
plain, low - fat yogurt 1/2 cup fresh cranberries, chopped
For anyone who wants to make the béchamel with a lighter milk (or just
plain wants to make a richer sauce), add an
egg (or two) to the sauce when it's slightly cooled (so it doesn't scramble).
The only things I can think of that I didn't differently: used homemade veg broth I had in the freezer (I'm vegetarian though my husband isn't and he thought the soup was great) used mixed dried mushrooms (you can get a large amount from costco
for not too much - I keep them on hand for all my dried mushroom needs) did a healthy glug of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup For the dumplings, the only thing I did that was different than what many would do is use an egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten pla
for not too much - I keep them on hand
for all my dried mushroom needs) did a healthy glug of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup For the dumplings, the only thing I did that was different than what many would do is use an egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten pla
for all my dried mushroom needs) did a healthy glug of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup
For the dumplings, the only thing I did that was different than what many would do is use an egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten pla
For the dumplings, the only thing I did that was different than what many would do is use an
egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten
plain.
1) 2 cups of almond meal 2) 1/3 cup + 1 tablespoon of ground flaxseeds 3) 1 teaspoon of whole flaxseeds + more
for garnish 4) 1/2 teaspoon of salt 5) 2 teaspoons of baking powder 6) 1/2 cup of tapioca flour (or arrowroot powder) 7) 6 tablespoons of butter (or coconut oil) 8) 4
eggs, whisked very well 9) 1 teaspoon of apple cider vinegar 10) 1/2 cup of unsweetened
plain Greek yogurt (or coconut cream)
Aim
for a protein source that is either natural (
Plain Greek yogurt, cottage cheese,
egg) or a protein powder that is all natural.
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large
eggs, hard cooked, peeled and sliced (omit
for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup
plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad
for gluten - free)
3 cups granulated sugar 1 cup Cabot Unsalted Butter, softened 2 tablespoons grated lemon zest (from about 3 to 4 lemons) 6 tablespoons fresh lemon juice (about 3 lemons), divided 6 large
eggs 2 1/2 cups King Arthur Unbleached All - Purpose Flour, plus more
for dusting 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 cup Cabot
Plain Greek Yogurt 3/4 cup powdered sugar
FOR THE BREAD 1 cup all - purpose flour 1 cup whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons pumpkin pie spice (or go up to a tablespoon if you really want it spiced) 1/2 teaspoon salt 1 very ripe medium banana, mashed with a fork 1/2 cup pumpkin puree 1/2 cup light brown sugar 1/2 cup
plain nonfat Greek yogurt 2
eggs 1/4 cup canola oil 1 teaspoon vanilla
2 1/2 cups all - purpose flour 1/2 cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2 cups Chosen Foods avocado oil 1 1/2 cups organic granulated cane sugar, plus more
for sprinkling Zest from 2 lemons 1 1/2 cups
plain whole milk yogurt 4 large
eggs 3 tablespoons poppyseeds
Currently, spelt is more than twice the price of
plain wheat flour and true free - range
eggs are almost $ 1 per
egg,
for starters.
Oil
for spraying the pan 3/4 cup almond flour 3/4 cup coconut flour 3/4 cup sugar (I used organic coconut sugar and only used 1/2 cup) 2 tsp baking powder 1/2 tsp salt 2
eggs (or
Egg Replacer
for 2
eggs) 1/2 cup milk or non-dairy milk (I used almond milk) 1/2 cup
plain yogurt or non-dairy
plain yogurt 1.5 tsp vanilla or almond extract 1 cup blueberries 3 nectarines, pitted and sliced
Ingredients: 150g
plain digestive biscuits 80g melted butter, plus extra
for greasing pan 1/4 tsp cinnamon Pinch nutmeg 500g cream cheese, at room temperature 180g caster sugar 25g
plain flour 200mL sour cream 150g passionfruit pulp, strained Juice of 1 lemon 1 1/2 tsp vanilla extract 3 whole
eggs Passionfruit pulp
for garnish (optional)
* 6 organic beets, boiled
for 40 minutes, and then cooled, peeled, and chopped coarsely * 1/2 cup organic applesauce * 1/2 cup organic butter, softened * 1 1/2 cups organic sugar * 2
eggs, preferably organic and free - range * 1 teaspoon organic vanilla extract * 1 tablespoon vinegar or lemon juice * 1 cup organic
plain yogurt * 2 tablespoons organic cocoa powder or organic raw chocolate powder * 1 1/2 teaspoons baking soda * 2 cups sifted organic spelt flour or all purpose flour * 1 teaspoon fine sea salt
2 tsp baking powder 2 tsp salt 1 c
plain yogurt, sour cream, or dairy free sub 1 large
egg (you may use 1 / 4c chia gel or aquafaba) 1
egg +2 tbsp water, whisked together
for egg wash.
125g Chocolate Digestive biscuits 45g unsalted butter, melted 50g double cream 300g soft cheese 1 1/2 tablespoons cocoa powder 1 medium
egg 40g golden caster sugar 1 tablespoon of fresh orange juice
plain chocolate grated
for decoration Pre-heat your oven to 180 °C / 160 °C fan / gas 4.
Pin It Ingredients: 140 g kale 120 ml double cream 3 organic free range
eggs 80 g Shropshire Blue or similar vegetarian Blue cheese 1/2 tsp dried thyme
for the pastry 200 g organic
plain flour 100 g unsalted organic... Continue Reading →
Filtered water (NOT tap water — you'll kill your kefir grains; make sure the water is filtered
for chlorine and fluoride) Organic sugar (1/4 cup)-- I use
plain white organic cane sugar but you can use other forms of sugar such as Sucanat or palm sugar Optional: Molasses (1 tsp)-- You can omit this if you are using the
egg shell Piece of an
egg shell (half of the
egg shell will do)
Ingredients: 1
egg 120 ml milk 4 tablespoons vegetable oil 200g
plain flour (plus a teaspoon
for coating the berries) 100g caster sugar 2 teaspoons baking powder 1/2 teaspoon salt 100g frozen blueberries (or any frozen berries)
1 1/4 sticks (5 oz / 150 g) unsalted butter, softened 3/4 cup (5 oz / 150 g) superfine (caster) or granulated sugar 2
eggs 1 1/2 cups (5 oz / 150 g) ground almonds 2 tablespoons all - purpose (
plain) flour 12 figs, cut into quarters 2 tablespoon slivered (flaked) almonds 1 tablespoon demerara or other raw sugar confectioners» (icing) sugar,
for dusting
For the sweet pastry dough 1 1/4 cups (5 oz / 150 g) all - purpose (plain) flour, plus extra for dusting pinch of salt 6 tablespoons (3 oz / 80 g) unsalted butter, chilled and diced, plus extra for greasing 3/4 cup (3 oz / 80 g) confectioners» (icing) sugar 1 egg y
For the sweet pastry dough 1 1/4 cups (5 oz / 150 g) all - purpose (
plain) flour, plus extra
for dusting pinch of salt 6 tablespoons (3 oz / 80 g) unsalted butter, chilled and diced, plus extra for greasing 3/4 cup (3 oz / 80 g) confectioners» (icing) sugar 1 egg y
for dusting pinch of salt 6 tablespoons (3 oz / 80 g) unsalted butter, chilled and diced, plus extra
for greasing 3/4 cup (3 oz / 80 g) confectioners» (icing) sugar 1 egg y
for greasing 3/4 cup (3 oz / 80 g) confectioners» (icing) sugar 1
egg yolk
For Donuts: 2 cup all - purpose flour 1/2 cup cake flour 3/4 cup sugar 2 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 2 teaspoons cinnamon 1/4 teaspoon ground ginger 1/2 stick butter, cold and cut into cubes 2
eggs 1 cup
plain Greek yogurt 2 teaspoon vanilla extract 2 cups grated carrot 1/4 cup chopped walnuts
My Ingredients 3 medium sized cooking apples, peeled and cored 125g butter, softened plus a little extra to brush top of apples 90g golden caster sugar 2 organic free - range
eggs 1tsp vanilla extract 200g
plain flour 1 1/2 tsp baking powder 1/2 tsp ground cinnamon 100g sour cream 1 tblspn apricot jam
for glazing
1 1/2 cups (7 oz / 200 g) hard (strong) whole wheat (wholemeal) flour 1 1/3 cups (6 oz / 175 g) all - purpose (
plain) flour, plus extra
for dusting 1 ⅛ teaspoons active dry (fast - action) yeast 1 1/2 teaspoons salt 2 teaspoons extra virgin olive oil 1 1/4 cups (1/2 pint / 300 ml) lukewarm water butter,
for greasing 1
egg lightly beaten with 2 tablespoons water
Pasture - raised
eggs from farmer's markets or look
for Vital Farms and Frenz's in the health food store Raw whole milk, or organic whole milk from grass - fed cows and not homogenized Organic whole milk
plain yogurt (from grass - fed cows) Raw cream or organic cream, preferably from grass - fed cows, and not ultra-pasteurized Raw butter or organic butter from grass - fed cows Clarified butter or ghee Grass - fed raw cheese Flax seed oil Sesame seed oil Bubbie's pickles Homemade sauerkraut, or Bubbie's in markets (other brands are pasteurized).
1 Tbsp olive oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil
for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3
eggs 100 ml milk (I used almond milk) 100 ml
plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated,
for topping 1 Tbsp fresh herbs of your choice (optional)(I used tarragon.)