Frying Pan Pizza This Frying Pan Pizza is so delicious and extremely easy to make just like the  Vegan Pizza Pockets  I hav...


Frying Pan Pizza

Frying Pan Pizza


This Frying Pan Pizza is so delicious and extremely easy to make just like the Vegan Pizza Pockets I have shared previously. I’d always wanted to try making a homemade pizza from scratch using a frying pan. I’d heard about it but not had the need to try it. When I tried it went so good and blew my mind I really hope you try it, be careful and remember to get everything super hot ahead of time.


Ready in: 45 mins       Serves: 4

Nutritional Info


Each 172g serving contains
FAT 16.3g
SATURATES 4.1g
SUGARS 4.1g
SALT 1.2g
ENERGY 337KCAL

Ingredients

  • 40g frozen peas
  • 40g frozen sweetcorn
  • 150g self-raising flour, plus extra for rolling out
  • 2 tsp mixed dried herbs
  • 4 tbsp olive oil
  • 6 tbsp semi-skimmed milk
  • 100g Chosen by you Tomato & Basil Pizza Topper (from a 265g jar)
  • 1/2 red pepper (or yellow pepper), de-seeded and diced
  • 100g honey roast ham, roughly chopped
  • 50g Asda 30% Less Fat Mature Cheese, grated
  • Salad, to serve

How To Make

  • Simmer the peas and sweetcorn in boiling water for 3-4 minutes. Drain.
  • Mix the flour and herbs, then season with salt and pepper. Add 2 tbsp olive oil and the milk. Mix to form a dough. On a floured surface, roll out to a 30cm round.
  • Heat 1 tbsp of the oil in the frying pan, swirling it around to cover the base. Carefully add the dough round. Cook over a low heat for 5 minutes. Put on a plate, then heat the rest of the oil in the pan. Cook the other side of the dough.
  • Spread with the pizza topper, peas, sweetcorn, pepper, ham and cheese. Cook for a further 5 minutes.
  • Grill the pizza for 3 minutes to melt the cheese. Serve with the salad on the side.

These Gluten-Free Pancakes are the perfect for those who like gluten-free but also are fan of pancakes. Cutting out gluten from your favor...

These Gluten-Free Pancakes are the perfect for those who like gluten-free but also are fan of pancakes. Cutting out gluten from your favorite pancakes and may seem like a difficult and limiting task. But its nothing like impossible. 

Gluten Free Pancakes

Servings 

12 Small Pancakes


Time


  • Prep: 10 Mins
  • Cook: 30 Mins
  • Total: 40 Mins


Nutrition


  • kcal119
  • fat3.5g
  • saturates1.8g
  • carbs16.1g
  • sugars1.9g
  • fibre0.1g
  • protein6g
  • salt0.1g


Ingredients


  1. 250 g gluten-free plain flour (we used Doves Farm
  2. 2 egg
  3. 500ml milk
  4. butter for frying


How To Make


  1. Put the flour in a bowl and make a well in the centre. 
  2. Crack the eggs in the middle and pour in a quarter of the milk. 
  3. Use an electric or balloon whisk to thoroughly combine the mixture. 
  4. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. 
  5. Leave to rest for 20 mins. 
  6. Stir again before using.

  7. Heat a small non-stick frying pan with a knob of butter. 
  8. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. 
  9. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. 
  10. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
  11. Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.

Tip

To Make less pancakes you can divide the ingredients.

This vegan sushi rolls recipe I’m sharing today is much less expensive and not to hard to make. It just like a amazing food gift for those ...

This vegan sushi rolls recipe I’m sharing today is much less expensive and not to hard to make. It just like a amazing food gift for those whole like you eat sushi but turned vegan or can't eat sushi because of any other reason. The only thing required for sushi date night is a bamboo mat and a positive attitude.
In this Vegan Sushi Roll One would think that the explosion of flavor coming from every bite would be overwhelming but the mild brown rice balanced this vegan shushi roll perfectly. 

Vegan Sushi Rolls


Serves: 4


Ingredients 


For the rice

  • 2 cup short grain brown rice, rinsed well
  • 4 cups water
  • 4 tablespoons rice vinegar
  • 2 tablespoon sugar
  • 2 teaspoon sea salt


For the rolls

  • 2 cucumber, sliced into long strips
  • 2 ripe mango, sliced into vertical strips
  • 2 avocado, sliced
  • ⅓ cup micro greens, optional
  • 4 tablespoons sesame seeds, optional
  • 4 nori sheets


Serve with

  • tamari or ponzu sauce
  • Coconut peanut sauce from this recipe, optional




How to make

  • Combine the rice and water in a rice cooker and cook on the brown rice setting. If you don’t have a rice cooker, combine the rice, water and 1 teaspoon of olive oil and bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Remove the rice from heat and let sit, covered, for 10 more minutes. Fluff with a fork.
  • Meanwhile, in a small bowl, combine the rice vinegar, sugar and salt. Heat it in the microwave for a few seconds to allow the sugar to dissolve.
  • Prep the filling ingredients for the rolls and set aside.
  • Transfer the rice to a large bowl and pour in the vinegar mixture. Use a spatula to gently fold in the rice until the mixture is fully incorporated. The rice will start to look glossy. (Traditionally, you fan it to cool it while doing this. See this video to view the traditional method)
  • Place a small bowl of water and a kitchen towel near your work area as your hands will get sticky. Place one nori sheet, glossy side down, onto a bamboo mat and press a handful of rice onto the lower two-thirds of the sheet. At the bottom of the rice place your toppings (see picture). Don’t overfill or it will be more difficult to roll. Use the bamboo mat to tuck and roll the nori. Once rolled, use the bamboo mat to gently press and shape the roll. Place the roll to the side, cut side down. Repeat with remaining rolls.
  • Use a sharp chef’s knife to cut the sushi. Wipe the knife clean with a damp towel between cuts.


Serve this vegan sushi roll immediately with tamari or ponzu sauce and coconut peanut sauce, if using.

This Chocolate Cheesecake Recipe can be everyone's favorite as everyone is a choco lover when it comes to this special dessert. "...

This Chocolate Cheesecake Recipe can be everyone's favorite as everyone is a choco lover when it comes to this special dessert. "It melts so easily in your mouth!" and "Very smooth, fudgy!" are the typical comments I've heard a lot after guests take a bite. For a fun taste twist, spoon cherry or strawberry topping over each slice.

Chocolate Cheesecake

Make this no bake Cheesecake dessert with a crushed biscuit base, fresh cream and plenty of chocolate.

Servings
16 servings

Time
Prep 30min
Total 6hr. 35min

Ingredients 
  • 18 OREO Cookies, finely crushed (about 1-1/2 cups)
  • 2 Tbsp. butter or margarine, melted
  • 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled
  • 3 eggs
  • 1-1/2 cups sliced fresh strawberries

How To Make
  • Heat oven to 325°F.
  • Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 45 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
  • Refrigerate cheesecake 4 hours. Top with strawberries just before serving.

Check out this Cinnamon Apple Cake recipes

Who doesn't like to have a healthy and easy to make breakfast as it is the most important meal of the day. Everything Bagel Bombs are ...

Who doesn't like to have a healthy and easy to make breakfast as it is the most important meal of the day. Everything Bagel Bombs are the perfect solution of your health and quick breakfast as they are healthy and super easy to make.
Everything Bagel Bombs

Prep Time : 30 minutes
Cook Time : 30 minutes

Ingredients


For the dough

1 tablespoon instant yeast

4 cups (482 grams) bread flour

2 teaspoons salt
1 tablespoon barley malt syrup
1 1/2 cups lukewarm water

For the water bath
2 quarts water
2 tablespoons barley malt syrup
1 tablespoon granulated sugar

For the filling & topping
8 ounces (227 grams) cream cheese, at room temperature
1 egg white
Desired toppings

How To Make



Make the dough
Combine all the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Knead on medium-low speed for about 10 minutes (or knead vigorously by hand for 12 to 15 minutes). The dough will be stiff and hold its shape without spreading. Place the dough in a lightly greased bowl, cover, and let rise until puffy but not necessarily doubled in size, 1 to 1 1/2 hours.
Transfer the dough to a work surface and divide into 16 pieces. Roll each piece into a smooth, round ball. Place on a lined baking pan or lightly greased baking pan and cover. Let them rest for 30 minutes. They may puff up slightly.
While the dough rests, form cream cheese into sixteen 1-tablespoon balls. Freeze.

Prepare the water bath
Heat the water, malt powder, and sugar to a gentle boil in a large, wide pan. Preheat the oven to 425°F.
With your hands, stretch and flatten each piece of dough place a frozen cream cheese ball into the center. Enclose the cream cheese with the dough, pinching to seal and rolling into an even ball.
Boil the bombs for 30 seconds per side then remove to a baking pan.

Top and bake
Brush with the egg wash, coating with desired toppings, and bake for about 20 minutes, or until golden brown.

To make ahead
Individually wrap each bagel bomb in plastic wrap, then place in an airtight container. Freeze for up to 3 months. For best results, let thaw in the fridge overnight then reheat in a 350°F oven until warmed through


NOTES

To make the everything bagel seasoning, combine equal parts poppy seeds, sesame seeds, dried garlic flakes, dried onion flakes, and kosher salt.

To reheat after freezing, wrap the frozen Bagel Bomb in a paper towel and microwave on high for 1 minute and 15 seconds or until warmed through.

These scrambled egg muffins are easy, healthy, and incredibly delicious. Make these scrambled egg muffins for a brunch party or enjoy them ...

These scrambled egg muffins are easy, healthy, and incredibly delicious. Make these scrambled egg muffins for a brunch party or enjoy them as an easy on-the-go breakfast, lunch, or even dinner.

Scrambled Egg Muffins

Prep Time - 15 min
Cook Time -20 min
Total Time - 35 min


Ingredients

12 eggs
1/2 teaspoon seasoned salt
2-3 tablespoons onion, diced
1 cup cooked ham, diced (could also use cooked bacon or cooked sausage)
pepper to taste
1/4 teaspoon garlic powder
1/4 cup red bell pepper, diced
1/4 cup fresh mushrooms, diced
1 cup shredded cheddar cheese
1/2 cup baby spinach, finely shredded

How To Make
Preheat oven to 350 degrees.


Spray a 12-cup muffin pan with non-stick cooking spray (the better you spray, the less it will stick!) or use thick muffin liners (such as these silicone liners).

In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.

Scoop 1/3 cup of mixture into each muffin liner. Bake for 20-25 minutes or until the center of the muffin is completely cooked.

More make-ahead breakfast ideas

These tacos are quick, super simple and, as from flame, as it ought to be with a profound smoky taste of chipotle, cumin and sweet pineapp...

These tacos are quick, super simple and, as from flame, as it ought to be with a profound smoky taste of chipotle, cumin and sweet pineapple sauce is something worth being thankful for is as of now! Tortillas knows a great deal of crisp hot corn, smoked, chipotle chicken crushes and completed with sweet and salty pineapple salsa. Another probability is a Chipotle Salsa additionally tuning smart and basic.

Chipotle Mayonnaise Chicken Tacos With Pineapple Salsa

Nutrition : Per serving

Kcal 392
Fat 13g
Saturates 3g
Carbs 37g
Sugars 21g
Fibre 5g
Protein 30g
Salt 0.6g

Ingredients

Chipotle Chicken Tacos
1 onion, sliced
1 tablespoon EVOO
2 14 1/2 ounce cans diced tomatoes with chiles
2 cloves garlic, finely chopped
1 chipotle in adobo sauce, chopped, plus 1 tsp adobo
3 cups shredded cooked chicken
12 6 inch corn tortillas
Chopped avocado
Lime wedges

Pineapple Salsa
2 pounds pineapple, diced
1 (14.5 ounce) can Hunt’s Petite Diced tomatoes, drained well
1 bunch finely chopped cilantro (about 1 cup)
1 cup red onion, finely chopped
3-4 jalapeno peppers, seeded and finely chopped (about ½ cup or more to taste)
2 tablespoons fresh lime juice (from 2 limes)
Salt and freshly ground black pepper
Hot pepper sauce, to taste, optional

Chipotle Mayonnaise
1/2 cup mayonnaise
1/4 cup sour cream
2 chipotle chiles from 1 can of chipotles in adobo
2 tablespoon freshly squeezed lime juice

How To Make

Chipotle Chicken Tacos
In skillet, cook onion in EVOO over medium-high, 10 minutes. 

Add tomatoes, garlic, chipotle and adobo; cook 10 minutes.
Heat chicken in sauce; season. Serve with tortillas, avocado and limes

Pineapple Salsa
In a large bowl, combine pineapple, tomatoes, cilantro, red onion, and jalapenos.
Add lime juice and toss to coat.

Season to taste with salt, pepper, and hot pepper sauce, if using. 
Allow flavors to blend at room temperature for 30 minutes, or chill until serving time. Serve with tortilla chips.

Chipotle Mayonnaise
Place mayonnaise, sour cream, lime juice, and chipotles in jar of a blender. 
Puree until smooth and chipotles are completely chopped. 
Pour into an airtight container, cover, and store in the refrigerator until ready to use.

Homemade enchilada sauce adds authentic flavor that makes this dish truly memorable. Making it is an easy process that starts with dried an...

Homemade enchilada sauce adds authentic flavor that makes this dish truly memorable. Making it is an easy process that starts with dried ancho chiles, which provide medium heat, slightly smoky flavor, and a pleasing mix of fruity and bitter notes. Look for bags of dried ancho chiles on the Latin foods aisle of your supermarket; sometimes, you’ll also find them in the produce section. If you want a spicier sauce, toss a raw (whole) jalapeño or serrano pepper in the blender. Be sure to warm the tortillas according to package instructions; they’ll be more pliable when warm and less likely to tear.


Black Bean Cheese Enchiladas With Ranchero Sauce

TOTAL TIME
1 hr, 10 mins

NUTRITION INFORMATION
calories 302
fat 12.9 g
sat fat 5.3 g
mono fat 3.9 g
poly fat 1.3 g
protein 17.3 g
carbohydrate 36.1 g
fiber 6.4 g
cholesterol 32 mg
iron 1.7 mg
sodium 574 mg
calcium 426 mg

Ingredients
2 dried ancho chiles, stemmed and seeded
2 cups water
2 teaspoons olive oil
1 cup chopped yellow onion
5 garlic cloves, sliced
1/4 teaspoon kosher salt
2 cups organic vegetable broth
2 tablespoons chopped fresh oregano
2 tablespoons no-salt-added tomato paste
1/2 teaspoon ground cumin
1 tablespoon fresh lime juice
1/8 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican-blend cheese, divided
3 thinly sliced green onions, divided
Cooking spray
12 (6-inch) corn tortillas
6 tablespoons light sour cream

How to Make It


Preheat oven to 400°.

Combine chiles and 2 cups water in a saucepan; bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat; let stand 5 minutes. Drain chiles in a colander over a bowl, reserving 1 cup cooking liquid.

Heat oil in a medium saucepan over high heat. Add onion; saute 1 minute. Reduce heat to medium; add garlic and salt. Cook 5 minutes or until golden, stirring occasionally. Add broth and next 3 ingredients (through cumin); cook 8 minutes or until thickened, stirring occasionally.

Pour onion mixture into a blender; add chiles and reserved liquid. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth; stir in lime juice and red pepper.


Combine the beans, 1 cup cheese, and half the green onions in a bowl. Spread 1/2 cup sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon 3 tablespoons bean mixture down center of each tortilla; roll up. Place, seam-side down, in prepared dish. Pour remaining sauce over filled tortillas. Top with the remaining cheese. Bake at 400° for 15 minutes or until lightly browned. Sprinkle with remaining green onions; serve with sour cream.

Note
RECIPE FROM: COOKING LIGHT

Pizza has become a staple of almost everyone's diet - even a vegan diet! Yes, that's right. Even if you're vegan, you can enjo...

Pizza has become a staple of almost everyone's diet - even a vegan diet! Yes, that's right. Even if you're vegan, you can enjoy the mouth-watering effects of a delicious pizza. These Homemade Vegan Pizza Pockets are one of those recipes that you're going to want to make all the time. Whether it's for dinner or as an appetizer at your next party, this easy vegan recipe is a hit. You can double the recipe and freeze them for a later date. When you're craving pizza but you can't order in and you don't want to make anything, you'll remember those delicious pizza pockets that you already made and saved for yourself.

Vegan Pizza Pockets


Ingredients


Crust

  • 1/2 cup flour
  • 1 tablespoon cornmeal
  • 1 tablespoon olive oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 cup water
  • Large pinch of bread topping

Filling

  • Can be anything from
  • pizza sauce, seitan sausage and vegan cheese
  • curry veggies
  • sautéed spinach and mushrooms and vegan cheese

How To Make

  • Preheat the oven to 375 degrees.
  • Combine all of the crust ingredients, except the water and bread topping, in a bowl and mix until it looks like coarse meal. Add a little bit of water at a time, mixing until the dough comes together in a ball (I added less than a 1/4 cup of water).
  • Sprinkle a bit of cornmeal on the work surface and rolling pin so the dough doesn’t stick. Divide the dough in half and roll it out into a thin circle. The thinness should be based on what you’re planning to fill it with. For the pizza filling, it can be fairly thin; for something like the curry where it’s a bit more chunky, it should be thicker otherwise you start to get holes poking through.
  • Place the filling on one side, leaving about an 1/2 inch edge, do not over stuff. Carefully bring the other side over the top and press along the edges to seal. Repeat with the other dough half.
  • Place the pockets on a well-oiled baking sheet and brush the tops with olive oil. Sprinkle with the bread topping. Bake for about 20 minutes until the top and edges are lightly browned and warmed through.

Also Check out this Frying Pan Pizza Recipe.

Kale is a super food and has become pretty popular lately. I’d say that’s a good thing, though, as anything that gets people eating healthi...

Kale is a super food and has become pretty popular lately. I’d say that’s a good thing, though, as anything that gets people eating healthier is a winner in my book.
It tastes refreshing and minty. The banana and vanilla yogurt add sweetness. The nutrients abound: calcium, potassium, vitamin A and vitamin C, to name a few.
Kale And Banana Smoothie

Ingredients
1/2 cup skim milk
1 cup nonfat vanilla Greek yogurt
1 large kale leaf, torn into pieces and without thick pieces of the rib (about 1/2 cup)
1 ripe banana
Approximately 4 to 6 cubes (smaller ice cubes work better)

How To Make

Add milk, then yogurt to blender.
Next, toss in the kale.
Break banana into chunks and add to mixture.
Place the ice cubes on top. NOTE: If you've never made a smoothie with ice in your blender, check your blender instruction book or look for your manual online on the manufacturer's website to determine if there are specific guidelines for adding ice to your blender. Some blenders may not be strong enough to break down ice cubes.
Begin blending, starting out on a lower speed and then increasing speed. Puree until smooth.

Tips
You should not keep it for long time always try to finish as it is fresh.

This Poached Egg Avocado Toast  breakfast recipe is full of good fats and protein, which will keep you full until lunch! As Avocado has ...

This Poached Egg Avocado Toast breakfast recipe is full of good fats and protein, which will keep you full until lunch!
As Avocado has tons of healthy fats you should really consider it in your everyday diet.


Poached Egg Avocado Toast

Nutrition: per serving

kcal   517
fat 31g
saturates 9g
carbs 37g
sugars 3g
fibre 6g
protein 20g
salt 1.8g

Ingredients
4 eggs
2 ripe avocados
2 teaspoons lemon juice (or juice of 1 lime)
4 slices thick bread
1 cup cheese (grated, edam, gruyere or whatever you have on hand)
salt & freshly ground black pepper
4 teaspoons butter (for spreading on toast)

How To Make
Poach eggs using your favourite method.
Meanwhile cut the avocados in half and remove the stones.
Using a spoon scoop out the flesh into a bowl and add the lemon or lime juice and the salt & pepper.
Mash roughly using a fork.
Toast the bread and spread with butter.

Spread the avocado mix onto each slice of buttered toast and top each with a poached egg.
Sprinkle over the grated cheese and serve immediately.
These are also nice with either fresh or grilled tomato halves on the side.

Notes
That expansion of 1 tsp of vinegar to the water before bubbling helps the eggs remain together in the water.

This protein-packed legume is high in fiber, folate and zinc, and has been said to even help with weight loss. chickpea is originally an I...

This protein-packed legume is high in fiber, folate and zinc, and has been said to even help with weight loss.
chickpea is originally an Indian recipe and is an absolutely decadent treat that is a must-try food both at home as well as in streets all over India particularly north India.
Chickpea Recipe Indian Cuisine
Time
Active 20 minutes
Total Time 
12 hours 20 minutes

Servings 2

Ingredients
1 cup dried chickpeas (or two 15-ounce cans chickpeas, drained and rinsed, see note above)
1 black cardamom pod
1 inch piece cinnamon
1 bay leaf
6 peppercorns
2 teaspoons cumin seeds
3 teaspoons coriander seeds
1 teaspoon fennel seeds
2 dry kashmiri chillis
2 tablespoons vegetable oil
1 medium onion, finely chopped (about 1 cup)
1 teaspoon ginger-garlic paste (see note above)
2 large tomatoes
1 teaspoon amchur or dry mango powder
2 small Indian or Thai green chilies, split in half
Kosher salt
2 tablespoons minced fresh cilantro leaves and tender stems

How To Make
Place the chickpeas in a medium bowl and cover with warm water by 2 inches. Let soak for 12 hours. Transfer soaked chickpeas and their liquid to a pressure cooker. Seal and heat over medium-low heat to low pressure. Cook until chickpeas easily break down, about 25 minutes after they come to pressure. Release pressure and set aside to cool.

Meanwhile, heat a large cast iron skillet over medium heat. Add black cardamom, cinnamon, bay leaf, peppercorns, cumin seeds, coriander seeds, fennel seeds, and Kashmiri chillies. Cook, stirring, until fragrant, about 5 minutes. Allow to cool and then grind in a coffee grinder till completely powdered.

Heat oil in the same pan on medium heat until shimmering. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the ginger-garlic paste and stir until the raw smell of the paste disappears, about 2 minutes. Add the tomatoes and cook, stirring, until the tomatoes break down and the oil separates, about 10 minutes. Add dry mango powder and green chillies. Stir until fragrant, about 1 minute. Add the powdered spice blend and stir until fragrant. At this stage, add a few teaspoons of water in case the spices stick to the bottom of the pan as they tend to burn easily. Cook, stirring frequently, about 5 minutes. Add the boiled chickpeas with the water they were boiled in, stir, and simmer for 10 minutes so that the chickpeas absorb the spices. Garnish with coriander leaves, onion rings and serve with rotis, bhaturas (deep fried bread), or rice.

Note
As an optional serving suggestion, use the 'Indian Naan Bread' From Thefoodsea.com instead of rice as a companion to this dish.

The rich creamy flavor of avocados makes them the perfect breakfast sandwich addition. Wake up to this simple egg, basil and whole wheat sa...

The rich creamy flavor of avocados makes them the perfect breakfast sandwich addition. Wake up to this simple egg, basil and whole wheat sandwich - only 5-10 minutes to make!

Egg Avocado Sandwich

Serves 2-4
Preparation Time 5 minutes
Cooking Time 5-10 minutes


Nutrition: Per Serving
kcal 476
fat 31g
saturates 7g
carbs 26g
sugars 3g
fibre 7g
protein 19g
salt 1.6g



Ingredients
2 ripe avocados
4 fresh eggs
1/8 teaspoon pepper
1 tablespoon chopped chives

How To Make

Preheat the oven to 425 degrees.

Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.


Place the avocados in a small baking dish. Do your best to make sure they fit tightly.

Crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.

Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.

Remove from oven, then season with pepper, chives, and garnish of your choice. Enjoy!


Notes

Make it tomato free: Go for the roasted red pepper to add to your sandwich instead of the sliced tomatoes.

Make It Dairy Free: Skip out on the cheese, and use water to mix with your eggs instead of the milk.

This is the best breakfast dish I've ever tasted. Luscious blueberries are tucked into the French toast and in the sauce that goes over...

This is the best breakfast dish I've ever tasted. Luscious blueberries are tucked into the French toast and in the sauce that goes over the top. With the cream cheese and berry combination, this dish reminds me of dessert.
Blueberry French Toast
SERVINGS: 8

TIME
PREP: 15 MINS  

TOTAL : 2 HOURS  


Nutritional Facts

Serving : 1

Calories 621
Fat 31g
Saturated fat 15g
Cholesterol 350mg
Sodium 569mg
Carbohydrate 68g
Sugars 44g
Fiber 2g
Protein 19g

Ingredients

1 (12-14 ounce) loaf french bread, sourdough bread, or challah 1
1 cup (180g) fresh or frozen blueberries 2
8 large eggs
2 and 1/4 cups (540ml) whole milk
1/2 teaspoon ground cinnamon
3/4 cup (150g) packed light brown sugar
1 Tablespoon (15ml) vanilla extract

Streusel Topping
1/3 cup (69g) packed light brown sugar
1/3 cup (42g) all-purpose flour (spoon & leveled)
1/2 teaspoon ground cinnamon
6 Tablespoons (86g) unsalted butter, cold and cubed
Optional: extra blueberries, fresh fruit, maple syrup, and/or confectioners' sugar for topping

How To Make
Grease a 9x13 inch pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with blueberries. Set aside.

Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours - overnight. Overnight is best.

Preheat oven to 350°F (177°C). Remove pan from the refrigerator.

Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.

Bake for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Serve immediately. Cover leftovers tightly and store in the refrigerator for 2-3 days.

Notes
Mix in chopped fresh peaches for a peach and blueberry overnight french toast!

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

This easy to make French Fruit Toast recipe is one of the best breakfast recipe anyone can ever have. Its delicious , easy to make , needs...

This easy to make French Fruit Toast recipe is one of the best breakfast recipe anyone can ever have. Its delicious , easy to make , needs less ingredients.

French Fruit Toast

Serving :4-6

Time : 20Min
Difficulty : Super Easy



NUTRITION PER SERVING

Calories 1190

Fat 73.4g

Saturates 22.9g
Protein 37.1g
Carbs 90.1g
Sugars 58.7g

Ingredients
1/2 cup of Milk,
1/2 cup of Cream.
2tbl of Sugar,
2 Eggs,
1/2 tsp of Vanilla,
6 thick slices of Fruit Bread,
30g of Butter.
2 tsp of Castor Sugar,

2 tsp of Cinnamon,
Fresh Raspberries, and Honey or Maple Syrup to serve

How To Make
Combine milk,cream,sugar,eggs, vanilla in a shallow dish, Soak the bread slices, 2 at a time for 2 minutes. Melt the butter in a frying pan over moderate heat. Cook the Bread about 2 mins each side, or until golden brown Transfer to a heated plate Combine the castor sugar and cinnamon, sprinkle over the toast Serve immediately.


Note

Sprinkle with cinnamon, drizzle with maple syrup and serve with your favourite coffee!

These cute chocolate crackles have just three ingredients. And it takes just 5 minutes to make and give you snacking on a rich, fudgy choc...

These cute chocolate crackles have just three ingredients. And it takes just 5 minutes to make and give you snacking on a rich, fudgy chocolate that tastes better than any store-bought bar.

3 Ingredients Chocolate


Time
Prep 5 min
Total 5 min



Nutrition

Calories 100

Fat 10g
Sugars 0g
Cholesterol 0g
Protein 2g
Dietary Fiber 3.6g

Ingredients
1/4 cup coconut oil (measure after melting)
1/4 cup cocoa powder or cacao powder
2-3 T maple syrup or honey

How To Make
In a small bowl, whisk all ingredients well. Make sure there are no lumps. It should only take a minute.

Pour the mixture into molds. If you use chocolate bar molds , it should take about an hour for everything to firm up. If you use something larger, it may take a bit longer.

Notes
This chocolate has a mild coconut taste, but it is not overwhelming. These bars are best when they are stored in the freezer.

Spinach Quiche Delight everyone at brunch with our Spinach Quiche recipe. You can bake it in advance and reheat it right before guests arri...

Spinach Quiche Delight everyone at brunch with our Spinach Quiche recipe. You can bake it in advance and reheat it right before guests arrive.This is a basic recipe that can easily be altered to suit your specific tastes.
Spinach Quiche

Serving : 6


Time
Prep 20 min
Cook 40 min
Total 1h

Nutrition
Amount per serving
Calories 613 kcal
Fat 48.2 g
Carbs 23.9g
Protein 22.9 g
Cholesterol 232 mg
Sodium: 1155 mg

Ingredients
1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
Salt and pepper to taste

How To Make
Preheat oven to 375 degrees F (190 degrees C).

In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Notes

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

These Sweet Potato Pie Bars  can be served warm with vanilla ice cream or chilled and can be prepared ahead of time and kept for days. ...

These Sweet Potato Pie Bars can be served warm with vanilla ice cream or chilled and can be prepared ahead of time and kept for days.


Sweet Potato Pie Bars

Servings16 Bars

Time
PREP: 15min
Total : 1 Hour

Nutrition Facts
Serving : 1

Calories 260
Total Fat 15g
Saturated Fat 6g
Sodium 130mg

Total Carbohydrate 30g
Dietary Fiber 1g
Protein 3g

INGREDIENTS

FOR THE CRUST
2 sleeves graham crackers
1/4 c. sugar
1 tsp. kosher salt
10 tbsp. unsalted butter, melted

Filling
2 c. pureed sweet potatoes
3 tbsp. sugar
3 large eggs
1 tsp. vanilla extract
1 tsp. ground cinnamon
1 tsp. ground ginger
1 1/2 c. heavy cream

Topping
mini marshmallows

How To Make

Crust
Preheat oven to 350 degrees F. Line an 8"-x-8" baking pan with parchment paper. In a food processor, pulse graham crackers, sugar, and salt until fine crumbs. Add melted butter and pulse until texture resembles wet sand. Press into pan and bake until golden, 10 minutes.

Filling
Mix together all filling ingredients until evenly combined.
Add filling to crust and bake until set (no longer jiggly in the middle), 45 to 50 minutes. Let cool slightly.

Heat broiler. Cover top of bars with mini marshmallows and broil until golden, 1 to 2 minutes. Let cool completely before slicing and and serving.

Baked Avocado Eggs. Did you know you could bake an egg right in an avocado half? Our avocado egg bake recipe will show you one easy trick ...

Baked Avocado Eggs. Did you know you could bake an egg right in an avocado half? Our avocado egg bake recipe will show you one easy trick so that with every spoonful you get a bit of that creamy yolk and smoky baked avocado.

Baked Avocado Eggs
Baked Avocado Eggs

Time

Prep 10 m
Cook 15 m
Total 25 m

Nutrition Per Serving (2 total)

Calories 248 kcal

Fat 20.9 g

Carbs 9.2g
Protein 9 g
Cholesterol 144 mg
Sodium 360 mg

Ingredients
2 small eggs
1 avocado, halved and pitted
2 slices cooked bacon, crumbled
2 teaspoons chopped fresh chives, or to taste
1 pinch dried parsley, or to taste
1 pinch sea salt and ground black pepper to taste

How To Make
Preheat oven to 425 degrees F (220 degrees C).
Crack the eggs into a bowl, being careful to keep the yolks intact.


Arrange avocado halves in a baking dish, resting them along the edge so avocado won't tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season each filled avocado with chives, parsley, sea salt, and pepper.

Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes. Sprinkle bacon over avocado.

Note
After baking, sprinkle crumbled cooked bacon over eggs if desired.
Serve with toast or warmed tortillas for dipping.

Garlic And Egg Fried Rice is a delicious, simple and easy to make Chinese style egg fried rice with garlic. Ideal for lunch or dinner. G...

Garlic And Egg Fried Rice is a delicious, simple and easy to make Chinese style egg fried rice with garlic. Ideal for lunch or dinner.

Garlic And Egg Fried Rice
Garlic And Egg Fried Rice


Time
Prep: 15 Mins
Cook: 15 Mins
Total : 30 Mins


Nutrition Per Servings
Calories 511.3
Fat 191
Total Fat 21.3 g
Saturated Fat 4.3 g
Cholesterol 279 mg
Sodium 2179.1 mg
Total Carbohydrate 62.5 g
Dietary Fiber 0.9 g
Sugars 0.7 g
Protein 15.6 g


Ingredients
3 eggs
3 teaspoons fish sauce
sesame oil
1 tablespoon sesame oil
1 tablespoon vegetable oil
6 garlic cloves, minced
2 cups cooked rice, day old is best
3 teaspoons oyster sauce

How To Make

Beat eggs and fish sauce together, heat a wok and drizzle with sesame oil. Add the eggs and turn over the cooked egg-the raw stuff will flood to the outside. Keep cooking until you basically have an omellete shape of just cooked egg. Remove from the wok and set aside.

Heat wok to hot, and add the tablespoon of sesame and the tablespoon of vegetable oil.Add the garlic and cook sir frying until opaque-don't burn it. Add the rice and toss over a high heat for a few minutes, then add the egg omlette breaking it up gently as you toss it through the rice. When the whole lot is hot, add the oyster sauce, toss through and serve.

Peach cobbler oatmeal is an easy and delicious breakfast ready in less than 10 minutes! Fresh peaches, cinnamon, nutmeg and brown sugar cre...

Peach cobbler oatmeal is an easy and delicious breakfast ready in less than 10 minutes! Fresh peaches, cinnamon, nutmeg and brown sugar create an oatmeal that the entire family will love!
Peach Cobbler Oatmeal

Serving 8

Time
Prep 15 min
Cook 30 min
Total 45 min

Nutrition Per serving

Calories:238 kcal
Fat: 12.2 g
Carbs: 30.5g
Protein: 2.3 g
Cholesterol: 31 mg
Sodium: 162 mg

Ingredients
4 cups sliced fresh peaches
1/2 cup all-purpose flour
1/2 cup brown sugar

1/2 cup cold butter
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup rolled oats

How To Make

Preheat oven to 350 degrees F (175 degrees C).
Arrange peaches evenly in an 8x8-inch baking dish.

Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.

Bake in the preheated oven until topping is lightly browned, about 30 minutes.

Notes
While this recipe calls for regular milk, almond milk could easily be substituted (and is still very delicious!) for non-dairy diets.

Breakfast Tacos is so simple, so good. We gave this two thumbs up when we first tried it. Stopping at just one taco was hard to do. This co...

Breakfast Tacos is so simple, so good. We gave this two thumbs up when we first tried it. Stopping at just one taco was hard to do. This colorful Mexican dish is sure to become a weekend favorite.

Breakfast Tacos

Servings 4

Time
Active 25 min
Total 45 min


Nutrition Per Serving

Calories 329.7
Fat 166
Total Fat 18.5 g
Saturated Fat 7.3 g
Cholesterol 464 mg
Sodium 545.3 mg
Total Carbohydrate 17.9 g
Dietary Fiber 0.9 g
Sugars 1 g
Protein 21.4 g

Ingredients
1 tablespoon vegetable oil
8 ounces fresh Mexican-style chorizo sausage, casing removed (about 6 links)
4 ounces new potatoes, peeled and diced into 1/2-inch cubes (about 2 medium)
6 large eggs
Four 6-inch flour tortillas
1 cup white Cheddar, grated
1/4 cup sour cream or crema
Hot sauce, for serving

How To Make
Heat the oil in a large skillet over medium-high heat. 
Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes. Transfer the chorizo to a paper-towel-lined-plate. 
Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to a paper-towel-lined-plate. 
Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes. 
Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Toast the tortillas in a small skillet over medium-high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute. 
Transfer to a platter. Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo. Reserve any leftover pico de gallo for another use. Fold each tortilla in half and serve with the sour cream and hot sauce.

Notes
This recipe is easily scaled to serve a larger crowd. If you are cooking for 8, use a large (12-inch) skillet instead of a medium one, and roast the home fries on a half sheet pan.

When you are assembling the tacos, use a slotted spoon to serve up the pinto beans and pico de gallo. This will prevent your tacos from taking on excess liquid and becoming soggy.

Banana And Oat Muffins are an easy (and highly portable) breakfast choice, but the amount of sugar and oil found in most muffins puts them ...

Banana And Oat Muffins are an easy (and highly portable) breakfast choice, but the amount of sugar and oil found in most muffins puts them firmly in the junk food category. I developed this healthy oatmeal muffins recipe as a convenient and nutritious breakfast option the whole family will love.

Banana And Oat Muffins
Banana And Oat Muffins Recipe

Servings 11 muffins

Time
Prep 10 mins
Cook 25 mins
Total 35 mins


Nutrition Per Serving
Calories:200 kcal
Fat: 7.5 g
Carbs: 30.1g
Protein: 3.7 g
Cholesterol: 17 mg
Sodium: 296 mg

Ingredients
1/3 cup melted coconut oil or extra-virgin olive oil
1/2 cup maple syrup or honey
2 eggs, preferably at room temperature
1 cup packed mashed ripe bananas (about 3 bananas)
1/4 cup milk of choice (I used almond milk)
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon, plus more for sprinkling on top
1 3/4 cups white whole wheat flour or regular whole wheat flour
1/3 cup old-fashioned oats, plus more for sprinkling on top
1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top

How To Make
Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease 11 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).

In a large bowl, beat the coconut oil and maple syrup or honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.

Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.

Divide the batter evenly between the 11 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon), followed by a light sprinkling of sugar (about 1 teaspoon). Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy muffins as is or with a spread of nut butter or regular butter

Notes

These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months.

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Breakfast casseroles don’t get any easier than this! Prepped in just 20 minutes and easily made-ahead and stored for the next morning, this...

Breakfast casseroles don’t get any easier than this! Prepped in just 20 minutes and easily made-ahead and stored for the next morning, this is the breakfast casserole recipe you need to conquer your next brunch. The best part? It’s crowd-sized, so everyone can enjoy a piece (and then some)!

Breakfast Casserole
Breakfast Casserole

Servings 12

Time
Active 15 min
Total 45 min

Nutrition Per Serving
Calories 300
Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 115mg
Sodium 490mg
Potassium 390mg
Total Carbohydrate 20g
Dietary Fiber 1g
Sugars 4g
Protein 15g

Ingredients
12 ounces mild bulk sausage
12 ounces hot bulk sausage
10 eggs, lightly beaten
1 cup sour cream
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 zucchini, chopped
16 ounces mushrooms, sliced
2 cups cubed American cheese

How To Make
Preheat the oven to 350 degrees F.
Cook sausage. Drain grease and set aside to cool slightly.

In a large, deep baking dish, add sausage, eggs, sour cream, onion, peppers, zucchini, mushrooms, and cheese and stir to mix. Bake for 30 minutes or until golden color.


Notes
If you'd rather make a smaller recipe using a 9-inch pie plate, cut all ingredient amounts in half and bake 30 to 35 minutes.