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Sinus problems - Fungal Balls24 Jul 2014 3:01 PMSinus problems - Fungal BallsMore...Licensee PersonPetries Cottage

What's for Breakfast  Keto Style?

PUMPKIN PANCAKES

Great for breakfast or dessert


Ingredients
•1 egg
•1/2 cup pumpkin
•1/3 cup flax seed meal
•3 scoops Vanilla Ketoslim
•1 tablespoon butter
•½ teaspoon vanilla essence
•2 tablespoons sour cream
•Splenda sweetener to taste
•½ teaspoon cinnamon
•¼ teaspoon nutmeg
•¼ teaspoon ginger powder
•¼ teaspoon ground clove
•¼ teaspoon baking powder
•¼ teaspoon baking soda

 
Method
1.In a food processor blend pumpkin, butter, vanilla, and sour cream until smooth.
2.In a medium bowl, lightly beat the egg. Blend in pumpkin mixture.
3.In a separate bowl mix together all dry ingredients and combine wet and dry ingredients. Mix well.
4.On a lightly oiled fry pan, dollop out about 1/3 cup of batter to make each pancake. Covered mixture will keep for
a couple of days in the fridge.

BASIC MUFFIN MIX

Variations of this muffin mix are limited only by your imagination


Ingredients
•1 cup almond meal
•1 egg, beaten
•1 teaspoon baking powder
•2 sachets or 2 teaspoons of Splenda
•1 teaspoon vanilla extract
•2 tablespoons heavy cream
 
Method
1.Preheat oven. Mix the dry ingredients together.
2.Blend in egg and cream. You may have to add a tiny bit of water to make enough to fill 12 mini muffin tins (buttered).
3.Bake at 180° until muffins are golden brown.
4.Cool slightly, serve. Suggestion: Muffins can vary depending on personal taste. Try any combination of cheese, herbs, berries, low carbohydrate chocolate, pumpkin, or bacon.

PECAN AND CINNAMON APPLE MUESLI

This recipe is perfect for those who miss their morning muesli
Ingredients
•¼ cup flaxseed (linseed) meal
•¾ cup almond meal
•½ cup sunflower seeds
•¼ cup unsweetened shredded coconut
•½ cup chopped pecans
•¼ cup chopped walnuts
•½ cup chopped dried apple
•2 teaspoons cinnamon
•2 teaspoons vanilla essence
•Splenda sweetener to taste
•Soy milk (unsweetened)
 
Method

1.In a large bowl, mix together all ingredients.
2.To serve; measure one cup of mixture into a breakfast bowl and serve with no added sugar soy milk. For warm Bircher style muesli soak one cup of mixture with ½ cup water or soy milk overnight then lightly heat in microwave or pan and serve with heated soy milk. Dry ingredients can be mixed together and stored in the refrigerator for later use.

STRAWBERRY & SILKEN TOFU SMOOTHIE

An unusual smoothie packed full of the goodness of soy
Ingredients
•½ cup strawberries
•100 g silken tofu
•350 mL unsweetened soy milk
•150 mL water
•Splenda sweetener to taste
 
Method
1.Combine silken tofu, soy milk, water and strawberries in a blender and blend until smooth.
2.Add sweetener to taste. Sprinkle with cinnamon (optional) and serve in a tall glass.

BASIL TOMATOES AND SAUTÉED HAM

The aroma of basil enlivens this simple but delicious dish
Ingredients
•½ cup tomatoes, sliced
•200 g sliced ham
•Fresh or dried basil
•Sea salt and ground pepper to taste
 
Method
1.Sauté the ham in an oiled fry pan over a medium-high heat until it begins to brown (or 2-3 minutes).
2.Place the tomatoes on two plates, drizzle with olive oil and dress with basil. Sprinkle salt and pepper to taste. Divide ham between the plates and serve.

EGGS FLORENTINE

A very popular continental breakfast
Ingredients
•1 cup washed, fresh spinach leaves
•2 tablespoons freshly grated parmesan cheese
•Sea salt and pepper to taste
•1 tablespoon white vinegar
•2 eggs
 
Method
1.Microwave spinach in a microwave safe bowl or steam until wilted (3-5 minutes). Sprinkle with parmesan cheese and season to taste. Chop into bite size pieces and place on a plate.
2.Heat a pan of simmering water. Add vinegar and stir with wooden spoon to create a whirl pool. Break an egg into the centre, turn of the heat and leave covered until set (3-4 minutes). Repeat with second egg. Place eggs on spinach and serve.

QUICK SPANISH OMELETTE

A quick omelette with a Spanish flavor
Ingredients
•3 eggs
•Cayenne or black pepper
•½ cup finely chopped vegetables e.g. olives, onions, chives, capsicum, parsley, spinach, zucchini.
 
Method
1.Lightly stir-fry vegetables in extra virgin olive oil and remove to one side.
2.Lightly cook eggs with one tablespoon of water and pinch of pepper. When almost cooked top with vegetables and flip to heat through.

FETTA, PUMPKIN, ZUCCHINI AND RED CAPSICUM FRITTATA

This frittata also makes an excellent cold lunch or snack
Ingredients
•2 cups coarsely chopped vegetables
•Pumpkin
•Zucchini
•Red capsicum
•120 g fetta crumbled
•3 eggs
•¼ cup cream
•2 tablespoons of olive oil
 
Method

1.Coarsely cut and steam vegetables until tender, set aside. Whisk eggs with cream, set aside.
2.Add oil to a thick base fry pan and place on a very low heat. Add half of egg mixture to pan, place vegetables and crumbled fetta in pan and cover with remaining egg mixture. Cover with lid and cook on very low heat until cooked through.
3.Place uncovered fry pan under grill until top of frittata turns golden brown.

PESTO, PINE NUT, RICOTTA AND VEGETABLE STACK

Takes a little effort but well worth it
Ingredients
•2 large flat field mushrooms
•2 cups mixed eggplant, capsicum and zucchini
•Sun dried tomato pesto
•1 tablespoons fresh chopped chives.
•2 tablespoons toasted pine nuts
•1 teaspoon crushed garlic
•1 teaspoons finely grated lemon rind
•300 g ricotta cheese
 
Method
1.Cut eggplant, zucchini and capsicum into strips, leave mushrooms whole and grill or fry until tender.
2.Combine ricotta, chives, garlic and lemon rind in a bowl.
3.Place cooked mushrooms stem side up on a plate and layer with cheese mixture and slices of eggplant, capsicum and zucchini. Dress generously with pesto and sprinkle with pine nuts


CHEESY SCRAMBLED EGGS

A great variation on traditional scrambled eggs
Ingredients
•2 eggs
•40 g hard cheese
•2 tablespoon milk of choice
•1 tablespoon butter
 
Method

1.Melt butter in pan. Beat eggs, cheese and milk together then pour into hot pan. Stir eggs every so often till scrambled appearance.
2.Serve onto plate. Other variations: Add spinach, mushrooms, onions, bacon, or tuna.

BAKED SPINACH AND EGG BIRD’S NESTS

A simple variation on poached eggs
Ingredients
•1 cup spinach
•2 tablespoons parmesan cheese
•3 eggs, poached
•Black pepper
•Butter

1.Wilt the spinach in a heated saucepan and squeeze excess water out. Make into 3 bird’s nest shape and crack an egg into each one.
2.Sprinkle cheese and black pepper onto top of egg. Bake in oven (180° C) for 15 minutes or until eggs, are set.