2 Heat large non stick skilletfrying panpan over medium high heat 3 Once hot

2 heat large non stick skilletfrying panpan over

This preview shows page 10 - 14 out of 31 pages.

2. Heat large non-stick skillet/frying pan/pan over medium-high heat. 3. Once hot, pour in the egg mixture. Cook until the bottom is set. 4. Flake the salmon and spread over the omelet. Top with sour cream. 5. Fold the omelet in half. Cook for 2 minutes over medium heat or until the eggs are done. 6. Serve while still hot. - 4.5oz. (132g) liquid egg whites - 1 medium egg - 2.5oz. (70g) smoked salmon - 1 tablespoon snipped chives - 1 teaspoon dried basil - 1 tablespoon sour cream - 1 pinch salt - 1 pinch black pepper
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Cottage Cheese Pancakes Ingredients: Directions: Preparation and Cooking Time: 15 minutes Servings: 5 pancakes N u t r i t i o n F a c t s 5 S e r v i n g s T o t a l F a t C a l o r i e s S o d i u m P o t a s s i u m T o t a l C a r b o h y d r a t e P r o t e i n C h o l e s t e r o l A m o u n t / S e r v i n g A m o u n t / S e r v i n g S a t u r a t e d F a t P o l y u n s a t u r a t e d F a t M o n o u n s a t u r a t e d F a t 1 1 1 . 0 5 . 9 g 1 . 5 g 0 . 2 g 0 . 3 g 4 2 . 7 m g 2 1 1 . 7 m g 3 0 . 1 m g 5 . 5 g 2 . 4 g 2 . 1 g 9 . 1 g D i e t a r y F i b e r S u g a r s 1. Beat the egg whites with a pinch of salt until soft peaks form. 2. Beat the egg in a separate bowl. 3. Gently fold the flaxseed powder into the egg whites, followed by the Erythritol, cottage cheese, vanilla essence and the beaten egg. 4. Melt cooking oil in a skillet/frying pan/pan over medium-high heat. 5. Drop around 3 tablespoons of batter per pancake. Cook for 2-3 minutes per side or until the pancakes are golden brown. 6. Serve immediately. - 1 cup (225g) cottage cheese - 1 medium egg - 2.2oz. (60g) liquid egg whites - cup (75g) flaxseed powder - 1 teaspoon vanilla essence - 1 tablespoon powdered Erythritol - 1 pinch salt 1 2 /
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Egg White Puffs with Vegetables Ingredients: Directions: Preparation and cooking Time: 20 minutes Servings: 8 puffs N u t r i t i o n F a c t s 8 S e r v i n g s T o t a l F a t C a l o r i e s S o d i u m P o t a s s i u m T o t a l C a r b o h y d r a t e P r o t e i n C h o l e s t e r o l A m o u n t / S e r v i n g A m o u n t / S e r v i n g S a t u r a t e d F a t P o l y u n s a t u r a t e d F a t M o n o u n s a t u r a t e d F a t 1 8 . 2 0 . 0 g 0 . 0 g 0 . 0 g 0 . 0 g 0 . 0 m g 7 1 . 4 m g 6 0 . 8 m g 1 . 1 g 0 . 3 g 0 . 4 g 3 . 2 g D i e t a r y F i b e r S u g a r s 1. Preheat oven to 180C/375F. 2. Beat the egg whites with the salt until fluffy. 3. Grease 8-hole muffin tin with cooking oil. 4. Fill each muffin up to 2/3 with the egg white mixture. 5. Top with the chopped bell pepper and baby spinach. 6. Season with pepper. 7. Bake the egg whites for 20 minutes. Serve while still hot. - 9oz. (255g) liquid egg whites - 1 (60g) red bell pepper, seeded and chopped - 1 cup (30g) packed baby spinach - teaspoon salt - 1 pinch black pepper 1 4 /
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Greek Yogurt Peach Delight Ingredients: Directions: Preparation Time: 15 minutes Servings: 2 bowls N u t r i t i o n F a c t s 2 S e r v i n g s T o t a l F a t C a l o r i e s S o d i u m P o t a s s i u m T o t a l C a r b o h y d r a t e P r o t e i n C h o l e s t e r o l A m o u n t / S e r v i n g A m o u n t / S e r v i n g S a t u r a t e d F a t P o l y u n s a t u r a t e d F a t M o n o u n s a t u r
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