Breakfast Recipes

George's Shake



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Here's the basic recipe for George's Shake Pre-Mixed.

Ingredients:

  • 2 cups of cold *milk* - use regular milk, soymilk or oatmilk. Most of us like oatmilk best. It has a slightly sweet taste and is incredibly healthy. It will not prime you.
  • 1/4 cup juice. Pick the flavor you love most.
  • 1/4 - 1/3 cup shake mix depending on whether you like a thick or thin shake. Adjust it to the taste you like.
Directions:

Mix in a blender for at least 30 seconds.



Here's the basic recipe for George's Shake using plain protein powder, and a couple variations that folks from the community have sent in.

Ingredients:

  • 2 cups of milk, soymilk or oat milk
  • 1/2 cup of fruit juice
  • 2 tbs protein powder
  • 2 tbs oatmeal (not instant)
Directions:

Put ingredients in the blender and blend on high for about a minute. If you do it for less time, you will be crunching oats at the bottom of your shake. If you prefer not to use milk in your shake, use water and a little juice. This shake work as a great breakfast choice because it combines nutritious foods with plenty of protein.

This is one of Kathleen's personal recipes.

These three variations use the premixed version of George's Shake (you can order via the web site at http://www.radiantrecovery.com or by calling 888-579-3970).

The frozen berries in this version from Kathleen G. from the Radiant Recovery Community Forum. make the shake really cold and thick.

Ingredients:

  • 1/4 cup of George's Shake mix
  • 8 oz milk
  • 1/2 banana
  • Some frozen non-sweetened berries
Combine all ingredients in a blender until smooth.

Here's a non-dairy version from Sonia from the Radiant Recovery Community Forum.. It has lots of protein, fiber, phytochemicals, essential fats, and flavor. This texture will be much thicker. Add more soymilk to taste.

Ingredients:

  • 1/4 cup George's Shake
  • 1 cup soy milk
  • 1/2 cup frozen unsweetened blueberries
  • 1/2 cup water (or a little less if you like your shake thicker)
  • 4 macadamia nuts
Combine all ingredients in a blender until smooth.

This frosty cold and thick version is from Janine from the Radiant Recovery Community Forum.

Ingredients and Directions:

I froze 1 cup of 2% milk in an ice cube tray, and cut up a small ripe banana into small pieces and froze that too. Today I put 1 1/2 cups of milk in a blender, added half the frozen milk cubes and the banana chunks, then the George's Shake mix and blended for several seconds. This was so good, I couldn't get over it. I even enjoyed the little bit of oats at the end.

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Eggs Baked In A Nest
Ingredients:

  • 1 egg, separated
  • grated sharp, cheddar cheese
  • dash of paprika
  • 1 slice whole grain toast, buttered
Directions:

Preheat oven to 350 degrees fahrenheit. Butter 1 individual ramekin or baking dish.

Beat egg white until stiff but not dry. Place in prepared ramekin and very carefully press a dent in the top of the mound of egg white. Carefully slip egg yolk into dent and sprinkle with cheese and paprika. Bake until egg is set and cheese is melted.

Serve on toast.

1 serving

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From Rodale's Basic Natural Foods Cookbook

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Eggs Provencale


Ingredients:

  • 1 tbsp olive oil
  • 2 medium-size tomatoes, chopped
  • 1 clove garlic, minced
  • 1 tsp chopped fresh parsley
  • 6 eggs
  • 2 tbsp grated parmesan cheese
Directions:

Preheat oven to 350 degrees fahrenheit. Butter a medium-size oven-proof casserole.

Heat oil in a medium-size skillet. Add tomatoes, garlic, and parsley and cook slowly for 20 minutes.

Transfer tomato mixture to prepared casserole. Break one egg at a time into a small saucer. slip each egg carefully from saucer onto tomato mixture, spacing evenly and allowing egg to rest on top of mixture.

Cover eggs, but not tomato mixture, with cheese and bake for 8 minutes, or until eggs are set and cheese in melted.

6 servings

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From Rodale's Basic Natural Foods Cookbook

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Fruit and Ricotta Dream


I think this is the best breakfast in the world.

Ingredients:

  • 1/2 cup non fat plain yogurt, 1/4 cup non fat ricotta mixed together until creamy.
  • Then add 1 cup strawberries or any other fruit.
  • If further along in wt. loss add 1/4 cup grape nuts.
This recipe was contributed by Kathy R. from the Radiant Recovery Community Forum.

It's heaven!!!

Well, the verdict is in on the fruit-ricotta dream. It IS just that A DREAM!! I followed the recipe, but then kicked it up a notch by adding about a half tsp of vanilla, and a dash of cinnamon.

I used frozen strawberries, but this would be wonderful with any frozen fruit such as raspberries, blueberries or bing cherries. bananas and/or kiwis would be good with the strawberries as well.

I could see freezing this stuff for our own 'radiant' sherbert.

But the kicker is - I couldn't wait for it to freeze (it looked too damn good), so I added some ice to it and made my own SMOOTHIE!! something that I feared I had to give up for good. Not so fellow pnp/yld'ers.

I don't remember who originally submitted this one - but thank you, thank you, thank you! She also suggested adding grape nuts to it as a breakfast item. I don't have any grapenuts, but I am gonna try adding 'nutletts' to it for breakfast.

This gets 2 THUMBS UP from me.Sheba

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Hearty Wheat Pancakes


Ingredients:

  • 1 cup whole wheat flour
  • ½ cup wheat germ
  • 2 tsps baking powder
  • 1 egg
  • 1½ cups milk
  • 2 tbs safflower oil
Directions:

Place the flour, wheat germ and baking powder in a large bowl and stir together.

Beat the egg in a small bowl. Add it along with the milk and oil to the dry ingredients. Stir until just combined.

Heat a large, lightly oiled skillet or griddle, and make four pancakes at a time.

Makes 2 servings.

This recipe was contributed by Marie from the Radiant Recovery Community Forum.

From The 20-Minute Natural Foods Cookbook by Sharon Claessens.

I make this recipe all the time. I vary the flours, by adding spelt and sometimes buckwheat. I usually triple or quadruple the recipe and freeze some of the pancakes for future use. I use canola oil instead of safflower and cut the amount in half.

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High Protein Pancakes


Ingredients:

  • 1 cup cottage cheese
  • 1/3 cup milk
  • ½ cup whole wheat flour
  • 4 eggs
  • ½ tsp vanilla
Directions:

Blend in a blender.

I also slice Macintosh apples onto the griddle and pour the batter over it so that the apples are cooked right into the pancakes. We eat them with just butter and we all just love them.

This recipe was contributed by Kelli from the Radiant Recovery Community Forum.

From La Leche League Whole Foods for the Whole Family Cookbook.

I tried the high protein pancakes this morning and liked them very much. They tasted like cheese blintzes. I used oat milk, and added a banana to the blender. I found the batter very easy to work with in a non-stick skillet. I highly recommend them. Shayna

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Oatmeal Apple Pancakes


I love these pancakes and often make them on Sunday morning.

Ingredients:

  • 2 cups oatmilk, soymilk or buttermilk
  • 1 1/2 cups oatmeal (use rolled, not instant)
  • 3 eggs
  • 2 tbs safflower oil
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 cup chopped apples
Directions:

Soak the oatmeal in the milk or buttermilk for 5 minutes. In a separate bowl, beat the eggs and oil. In another bowl mix the flour, baking powder and cinnamon. Combine the egg and dry mixtures, then stir in the oatmeal mixture and the apples. Cook in lightly greased frying pan. If you want a topping, try applesauce or one of the toppings suggested for cottage cheese-cinnamon pancakes, below.

This is one of Kathleen's personal recipes

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Cottage Cheese-Cinnamon Pancakes


A great topping for these pancakes is to cook some frozen blueberries in a saucepan with a little water until they get syrupy. Or, use one banana and some strawberries frothed and mixed together thoroughly with a simple hand mixer. Some folks also put sour cream or plain yogurt on top.

Ingredients:

  • 1 cup cottage cheese (choose the kind you like best)
  • 1 cup rolled oats
  • 2 egg whites
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 cup fresh fruit such as strawberries, bananas, raspberries or blueberries
Directions:

Chop the oatmeal in the blender or food processor; add cottage cheese and blend until the mixture is smooth. Beat the egg whites until fluffy. Add to oatmeal cheese mixture. Add vanilla and cinnamon. After blending, stir in fresh fruit. Cook on nonstick skillet or lightly greased griddle over medium heat. Turn when edges are lightly browned and bubbles break in pancakes.

This is one of Kathleen's personal recipes

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Yogurt-Ricotta Delight


This is a quick, simple and creamy breakfast for one. It is a mainstay for many of us.

Ingredients:

  • 1/2 cup plain yogurt (use regular or fat free depending on where you are in the program)
  • 1/2 cup ricotta cheese
  • 1/2 cup fruit (fresh or frozen unsweetened strawberries, raspberries, blueberries, bananas)
Directions:

Mix together yogurt and ricotta until creamy. Blend in fruit and enjoy! Add 7-8 unsalted almonds (raw or roasted) or sunflower seeds for extra protein. Try a little vanilla, cinnamon or nutmeg according to your preference.

This is one of Kathleen's personal recipes.

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Microwave Nut Butter Oatmeal


This one sticks with you all morning. This has been tested in our community has been called "a must for the sugar-sensitive breakfast hater." It is equally yummy made with almond butter, cashew butter or tahini (sesame butter). If you like this breakfast-for-one, you can keep zipper bags in the fridge of premeasured oatmeal and peanut butter so you can just grab one in the morning.

Ingredients:

  • 1/3 cup uncooked rolled oats
  • 3/4 cup milk, soy milk or oatmilk
  • 1 tbs nut butter, sugar-free and preferably organic*
Directions:

Combine ingredients and microwave on high for 1 minute, 20 seconds. This may come out stickier than you like. You can add some banana slices, apple chunks or raspberries before microwaving to smooth out the consistency. Play with the ingredients to make a mixture that suits you.

* Note: I recommend using organic peanut butter because there is some concern about the degree of pesticide concentrations in ordinary peanut butter. You can find organic peanut butter at natural foods stores.

This is one of Kathleen's personal recipes

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Easy Egg and Oat One-Pan Breakfast


Here is a breakfast recipe (for one) that is quick and tastes great! Some folks like it with plain yogurt on top. This is another one of those that we all "play" with to add, subtract and change to suit our tastes.

Ingredients:

  • 2 eggs
  • 3/4 cup milk or yogurt
  • 1 cup oats
  • 1 small apple, diced
  • Cinnamon and nutmeg to taste
Directions:

Beat the eggs, stir in milk or yogurt. Add oats, apple, nutmeg and cinnamon. Cook like a pancake or scramble in oiled skillet.

This is one of Kathleen's personal recipes

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Rice Pudding


Ingredients:

  • 1 cup Rice and Shine
  • 1/4 tsp salt (optional)
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • *2-1/2 cup milk (can use soy or oat milk)
  • *2 eggs, beaten
  • 1-1/2 tsp. vanilla
Directions:

Preheat oven to 350 degrees fahrenheit.

Mix dry ingredients in a saucepan. Add milk and stir. On high heat, bring to a boil, stirring constantly.

Reduce heat to low and simmer until thickened.

Remove from heat.

Add some of hot rice mixture to beaten eggs to temper (this is so the eggs won't scramble). Gradually stir in tempered mixture to rice mixture and add vanilla.

Pour into sprayed baking dish (I use an 8-in. square glass pan).

Bake for about 30 minutes, or until set.

Chill or serve warm.

*3 cups water can be substituted for milk and eggs (I have NOT made it this way).

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From the back of a box of *Arrowhead mills - Rice and Shine* hot breakfast cereal.

I *tweaked* the recipe a tad by increasing the amount of cinnamon and adding the nutmeg.

It makes a good breakfast or I often use it as a complex carb/protein side dish. I count it as my full serving of complex carb, but as an 'extra' protein because of the eggs incorporated in the dish. In other words, I wouldn't use it as my night-time carb because of the eggs. Anyway, it is yummy, especially with a strawberry sliced on top!!
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Apple Crisp Shake


Ingredients:

  • protein powder
  • oatmeal, long cooking
  • 2 c COLD soymilk
  • 1 sliced apple, red delicious, skin on
  • 2 tsp. walnuts
  • v1/2 tsp. cinnamon
Directions:

Put in blender for a few minutes.

This recipe was contributed by Linda F from the Radiant Recovery Community Forum.

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Pumpkin Pancakes


Ingredients:

  • 1 1/4 c. whole oats ground with 1/4 c. protein powder until flour consistency measure the oat/protein mixture and add graham or WW flour to make 1 1/4 c. total flour
  • 1 1/2 t. baking powder
  • 1/2 t. salt
  • 1/2 t. cinnamon
  • 1/4 t. ground cloves
  • 1/4 t. ginger
(Play around with the spices for individual taste.)

(Beat these together with a fork before adding to the dry ingredients.)
  • 1 c. milk (I use 1%)
  • 1 T. oil (I used olive)
  • 1 egg
  • 1/2 - 1 c. pumpkin (I used fresh baked then pureed pumpkin)
Directions:

Stir the wet ingredients into the dry.

Cook in a lightly greased skillet/electric fry pan. Serve with cream cheese or whipped cream (I make mine homemade w/o sugar... just a drop or two of vanilla.)

This recipe was contributed by Liz from the Radiant Recovery Community Forum.

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Granola


Ingredients:

  • 3 cups rolled oats
  • 1/2 cup almonds
  • 1/2 cup pecans
  • 1/4 cup sesame seeds
  • 1/2 tsp cinnamon
  • 1/4 to 1/2 tsp nutmeg
  • 2 4-oz. jars babyfood prunes or babyfood applesauce
  • 1/2 cup apple juice
  • 1/3 cup oil (I used canola)
  • 2 tsp vanilla
Directions:

Preheat oven to 300 degrees fahrenheit.

Grease a 15x10x2 inch baking sheet. 2. Stir together the oats, almonds, pecans, sesame seeds, cinnamon and nutmeg. Stir together the prunes (applesauce), apple juice, oil and vanilla. Add the liquid to the oat mixture and mix well. Spread on baking sheet. Bake for 1 hour, stirring every 15 minutes. Cool completely and store in airtight containers or ziploc bags.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

I adapted this from a recipe from the December, 2000 issue of 'Midwest Living' Magazine.

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Blueberry Breakfast Custard


The dry milk increases nutrition in this dish without adding fats. A good get-well idea for a person who is on the mend

Ingredients:

  • 3 cups milk (I used oat milk)
  • 3/4 cup nonfat dry milk
  • 3 eggs
  • 1/2 tsp vanilla extract (I used same amount of real vanilla)
  • dash of ground nutmeg
Directions:

Preheat oven to 300 degrees fahrenheit.

Preheat oven to 350° fahrenheit.

In a saucepan, combine milk and dry milk. Place over medium heat and bring to a boil, stirring constantly to dissolve dry milk.

In a small bowl, beat eggs lightly. Add vanilla and a dash of freshly ground nutmeg and then stir into heated milk very slowly (don't want to cook the eggs).

Put 5 frozen (or fresh) blueberries in the bottom of buttered custard cups.

Pour into cups, sprinkle with a little more nutmeg and place in a shallow pan of hot water.

Bake for 40 minutes.

4 to 6 servings

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From Rodale's Basic Natural Foods Cookbook

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Italian Eggs


Ingredients and Directions:

I take 2 eggs and break them into a bowl and add 2 tbsp water to them blending well. Then I add salt, pepper, a pinch crushed fennel (go easy as it is strong), crushed basil, a fresh mushroom, diced small, a couple of green olives, sliced, a green onion, diced, and shredded cheddar (I use Feta if I have it - really yummy). Stir till everything is incorporated well. Scramble in 2 tsp olive oil in a non-stick pan on medium heat. A great way to enjoy eggs!

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

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Breakfast Pie


Ingredients and Directions:

First, I cooked some turkey sausage, crumbled it up during cooking. I put this in a pie pan to be the "crust" for my pie. Next I lightly browned some green pepper and onion and added it to my pie. Next I put a layer of grated cheese. Then I beat 6 eggs and a little milk and poured this over the pie. Added some salt and paprika and baked it for about 30 minutes at 350 degrees fahrenheit. I put a small slice of tomato on top when it was done. You could vary this basic idea alot using different veggies and maybe even substituting crumbled bacon for the sausage.

This recipe was contributed by Sheila from the Radiant Recovery Community Forum.

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Egg and Cheese Breakfast Sandwich


Ingredients:

  • 2 eggs,
  • shredded Cheddar cheese,
  • light or regular cream cheese (no sugars),
  • 2 slices whole grain bread, butter for grilling
Directions:

Scramble the eggs with the cheddar cheese, set aside. Butter one side of a slice of bread & spread cream cheese on the other side. Put the slice on the frying pan, cream cheese up. Put the eggs & cheddar on top. Butter one side of the remaining slice of bread & spread cream cheese on the other side. Put that slice on top of the eggs, cream cheese down. Then grill the sandwich until lightly browned on both sides over medium low heat.

Variation: I buy this sugarfree hollandaise sauce in a jar. I scramble the cream cheese with the eggs and Cheddar in the first part of the process (very fluffy and yummy like that), then I spread the hollandaise on the inside of the sandwich instead of cream cheese.

This recipe was contributed by Jane from the Radiant Recovery Community Forum.

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Aliza's Breakfast Sandwich


Ingredients and Directions:

Wholewheat English muffin, toasted, melt some cheese on top of each half. Fried egg -- not runny, fully cooked (fried with a bit of olive oil, low heat, lid on the skillet -- almost steamed, actually). 2 or 3 slices of vegetarian (soy-based) Canadian bacon.

All of these are sandwiched together. It is VERY GOOD and very filling indeed.

This recipe was contributed by Aliza from the Radiant Recovery Community Forum.

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Banana Walnut Oatmeal


Ingredients:

  • 1/2 c. raw oats
  • 3 Tbs. Protein Powder (more of less)
  • 1/2 banana
  • 1/4 cup of walnuts
Directions:

Put all of these in a food processor and grind together... it comes out as a pasty dough.

In a bowl, mix with 1 c. milk. Cook in the microwave at 50% power for 6 minutes, stir in some cinnamon and continue cooking for another 3-4 minutes, depending on how you like the texture of your oatmeal.

I add milk and ENJOY!!!

This recipe was contributed by Liz SR from the Radiant Recovery Community Forum.

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Cottage Apple Bake


Ingredients:

  • 6 small, sweet apples, sliced very thin (the recipe calls for peeled, but I don't peel 'em)
  • 1/2 cup water
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 eggs
  • 1 cup cottage cheese (calls for lowfat, but regular works fine)
  • 1/3 cup nonfat dry milk
  • 2 teaspoons vanilla
  • dash salt
Directions:

Place apples and water in a large nonstick skillet. Sprinkle with cinnamon and nutmeg. Simmer over medium heat for 10 minutes, until apples are slightly tender. Remove from heat.

Preheat over to 350 degrees fahrenheit.

In a blender container (or food processor), combine eggs, cottage cheese, dry milk, vanilla, and salt. Blend until smooth.

Spread apples evenly in the bottom of an 8-inch square baking pan that has been sprayed with a nonstick cooking spray. Pour cottage cheese mixture evenly over apples. Sprinkle with additional cinnamon if desired.

Bake, uncovered, 25 minutes, until set. Chill.

Makes 6 servings

This recipe was contributed by Michelle from the Radiant Recovery Community Forum.

From Lean and Luscious

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Breakfast Roll-up


Ingredients and Directions:

I took a WW flatbread and spread a little cream cheese on it. Then I scrambled 3 eggs with a little chopped onion, shredded cheddar, salt and pepper and a little water (makes eggs fluffy) in a non-stick skillet in a little olive oil.

I then put the eggs on the flatbread and added a little smoked salmon to it. I had splurged earlier this spring and bought a smoked salmon fillet that I had put away in my cupboard and forgotten about. I saw it and thought that it would be a good addition to this. It only took a few flakes and a little of the 'juice' to flavor the eggs nicely.

I rolled it up, put it in the microwave and warmed the whole thing up for a few seconds (softens the flat bread basically). It was quite yummy and could even be used as breakfast on the run if needed.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

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Whole Wheat Waffles


Ingredients:

  • 2 eggs
  • 2 cups whole wheat pastry flour
  • 1/2 cup vegetable oil or applesauce
  • 1 3/4 cups milk
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 scoop protein powder
Directions:

Heat waffle iron, regular or Belgian. Whisk eggs in med. bowl until fluffy. Mix in remaining ingredients just until smooth. Pour batter from cup onto center of hot waffle iron (Use amt. recommended by waffle iron directions).

Bake about 5 min. Serve with chopped nuts and homemade whipped cream flavored with vanilla.

This recipe was contributed by Misti from the Radiant Recovery Community Forum.

Modified from Betty Crocker's Cookbook

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Whole Wheat Pancakes


Ingredients:

  • 1 egg
  • 1 cup whole wheat pastry flour
  • 3/4 cup milk
  • 2 tablespoons vegetable oil or applesauce
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 scoop protein powder
Directions:

Whisk egg in med. bowl until fluffy. Mix in remaining ingredients just until smooth. Cook and serve with chopped nuts and homemade whipped cream flavored with vanilla

This recipe was contributed by Misti from the Radiant Recovery Community Forum.

Modified from Betty Crocker's Cookbook

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Oatmeal Topping


Ingredients and Directions:

Mix one Tbs peanut butter, one half cup of soymilk, a few drops of vanilla and a half of a banana in the food processor. Pour over cooked oatmeal.

This recipe was contributed by Shirley from the Radiant Recovery Community Forum.

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Pumpkin, Buckwheat, Blueberry Breakfast


Ingredients:

  • 2-1/2 cups milk (I use oatmilk)
  • dash of cinnamon
  • dash of freshly ground nutmeg
  • dash of dried lemon peel
  • dash salt
  • splash of maple flavoring (alcohol-free)
  • 1 tbsp butter
  • 1 jar baby-food pumpkin
  • 1/2 cup Cream of Buckwheat
  • 1/2 cup frozen blueberries
Directions:

Combine the first 8 ingredients in saucepan and cook over medium heat, bringing to a boil, stirring constantly. Slowly stir in the Cream of Buckwheat and cook on medium-low heat about 8 minutes, stirring often. Add blueberries, cover and let stand another 5 minutes. Stir to blend.

Made a tasty breakfast - enjoy! I'm thinking this would also be good with finely chopped apple rather than the blueberries for something different.

The brand of buckwheat is Pocono, P.O. Box 440, Penn Yan, NY or look 'em up on the web at http://www.thebirketmills.com

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

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Easy Turkey Sausage


Ingredients and Directions:

This is one of my favorite breakfast proteins and is so easy it is ridiculous. I make it up the night before and just warm it up in the morning.

Take 1 lb of lean ground turkey and put it in a nonstick skillet. I just sort of mash it all flat into a big "pancake".

Sprinkle red Cajun seasoning on it to taste -- my favorite is "Cajun Creole Seasoning" from the Spice Hunter, and there is also a good one available inexpensively in bulk at the local health food store. Season with salt to taste.

Let the whole thing brown awhile on medium heat, flip, and cook until done.

This tastes great and is good for any time of day.

This recipe was contributed by Jules from the Radiant Recovery Community Forum.

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Oat Groat Pancakes


If you make oatmilk, you may find yourself wondering what to do with your leftover oat groats. Here is a non-dairy, non-wheat recipe I made up for Oat Groat Pancakes. The best thing is the pancakes puff up and cook all the way through! This is in contrast to many other pancake recipes where I have just substituted other flours for wheat flour, and water for milk. Too many times they end up soggy in the middle and you have to cut them in half lengthwise to get them to cook all the way through

Ingredients:

  • 2 cups *cooked* oat groats (having been used to make oatmilk -- cooked for about 50 minutes to an hour, according to the oatmilk recipe posted on this site in the Miscellaneous section)
  • 1/2 cup millet flour
  • 1 cup oat flour
  • 3 eggs
  • 4 teaspoons baking powder
Directions:

Mix all this up in a bowl and then add enough water so the batter is pancake-batter-like consistency.

Cook the pancakes! That's it! The only thing is, don't get too eager like me and flip the pancakes too soon or you won't end up with very good-looking pancakes. Wonderful comfort food if served with butter and applesauce, OR, they are bread-like enough that you can eat them with meat and veggies for lunch or dinner.

This recipe was contributed by Melissa C. from the Radiant Recovery Community Forum.

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Janet's Breakfast Muffins


Ingredients and Directions:

(This is the base -- read below for flavor variations)

In large bowl combine:
  • 1-1/2 cups whole wheat flour (or now I use 1 cup brown rice flour and 1/2 cup of quinoa)
  • 3/4 cup uncooked oatmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
In a glass measuring cup (or small bowl) I mix:
  • 1/2 cup milk (any kind, I use buttermilk)
  • 1/4 cup canola oil
  • 2 eggs
Beat these all together. Then pour into dry mixture and blend until moistened.

In another medium bowl:
  • 8 oz. cream cheese (regular or Neufchatel)
  • 1-1/2 bananas chopped
  • 1 teaspoon vanilla (or other) flavoring
Add to muffin batter. (I like to not blend it completely so I have "bites" of mostly cream cheese in my muffins -- but that's just me) Spoon into muffin cups. Bake at 350 degrees fahrenheit for 20 minutes.

Makes one dozen.

Flavor Variations:

- add 1 cup shredded cheddar cheese and 6 pieces fried, crumbled bacon to the dry mixture before adding liquids

- add chopped strawberries or other berries to cream cheese mixture before adding to the batter, can also add unsweetened coconut. I just eyeball these amounts.

- add a heaping spoonful of peanut butter to the cream cheese mixture. (I've also discovered macadamia nut butter and almond butter and have used these, plus the chopped nuts)

- use just the base and cover the tops of each muffin with pecan halves before baking (or sometimes I add unsweetened coconut to this version, too)

I find that by starting with this base, it's hard not to end up with a delicious muffin, no matter what I put in for flavor.

This recipe was contributed by Janet from the Radiant Recovery Community Forum.

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Espresso Breakfast Custard


Ingredients:

  • 2 1/2 cups milk (I used oat milk)
  • 2 shots (1/2 cup) decaf espresso
  • 3/4 cup nonfat dry milk
  • 3 eggs
  • cinnamon
Directions:

Preheat oven to 350° fahrenheit.

In a saucepan, combine milk, espresso and dry milk. Place over medium heat and bring to a boil, stirring constantly to dissolve dry milk.

In a small bowl, beat eggs lightly. Add cinnamon to taste and then stir into heated milk very slowly (don't want to cook the eggs).

Pour into buttered custard cups, place in a shallow pan of hot water.

Bake for 40-45 minutes.

I sprinkled it with slivered almonds just before eating to add a little more protein.

4 to 6 servings.

I make 6 custard cups and have figured out the protein content on Life Form. Each one is 11 grams of protein made this way and also the blueberry or raspberry way. I usually eat more than one

This recipe was contributed by Elaine A. from the Radiant Recovery Community Forum.

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