Pumpkin Spiced Pancakes

1-1/2 cups Oat Flour
2 tbsp Splenda, Truvia, or Ideal
1 tbsp Baking Powder
1/2 tsp Salt
2 tbsp Cinnamon
1/4 tsp Allspice
1/4 tsp Nutmeg
4 Egg Whites
1/2 cup Raw Pumpkin
1 1/2 cups unsweetened Almond Breeze
METHOD: Preheat griddle to medium heat. Mix oat flour, Splenda, baking powder, salt, cinnamon, allspice and nutmeg in a bowl. Wisk egg whites and pumpkin. Mix in Almond Breeze. Add wet ingredients to dry ingredients and mix together. Spray griddle with non-stick butter spray. Scoop batter with a 1/4 cup measuring cup onto griddle. Cook 3-5 minutes on a side. Makes 10 pancakes Jamie Eason
COURSE: Breakfast
COOKING TIME: 10 Minutes


Red and Green Pepper Frittata

1/4 cup red and green peppers
1 tsp basil
3 egg whites
1 tbsp water
white pepper to taste
METHOD: Whisk eggs and water, add chopped peppers and pour into an oven proof dish, bake in oven at 350 degrees for 15 minutes, until center is firm.
COURSE: Breakfast
COOKING TIME: 15 Minutes



6 eggs
3 tbsp onion chopped
2 tbsp parsley chopped
3 tbsp carrot chopped
1 tbsp olive or safflower oil
1 small red potato boiled cut into slices so that you have little circles
METHOD: Heat oven to 350. In an oven proof saute pan, cook the onion and carrot in the oil over med-low heat until soft. Remove from the pan and add to a bowl with the eggs. Place the potatoes into the pan and brown up just a bit on both sides so they get a little crunch to them. Leave them in the bottom of the pan. Whisk the eggs and vegetables together with about 1/4 cup of water and pour into the pan over the potatoes. Cook on stove until the eggs just begin to firm up and then transfer the pan into the oven to continue baking in there. It should take about 15-20 mins until the center is firm and cooked through. You can test with inserting a knife in the center to see if it comes out clean. To serve, flip the pan over onto a serving plate so that the potatoes are on the top. Serves 4
COURSE: Breakfast
COOKING TIME: 10 Minutes


Stephanie’s Protein Pancakes

1/2 c fat free cottage cheese
1/2 c egg whites
1/2 c old fashioned oats
pinch of baking soda
pinch of baking powder
Optional: cinnamon, fibre powder, flax seed, cocoa, blueberries, nut butter….
METHOD: Blend well and pour onto hot, non-stick skillet Just cook them like regular pancakes. Top with your favorites..
COURSE: Breakfast


Quiche with Quinoa Crust

1 cup or quinoa (pulse to a flour consistency in a blender or food processor, yields one cup)
1/4 cup of butter (or ghee)
1/2 tsp of baking powder
1 tbsp of water
4 eggs
1 cup coconut (or soy) milk
3 tbsp chopped chives (or onion)
1/2 cup of swiss cheese (or omit for the Shrink Detox)
1/2 cup chopped red pepper or a vegetable of your liking
salt and pepper to taste
1 tbsp of fresh dill or herb of your choice
METHOD: CRUST: Melt butter in pan and add 1 cup of the pulsed quinoa and the baking powder and work mix together with the back of a spoon. Add the water and mix together. Put into a pie plate and press flat into the bottom and up the sides of the plate.I used red quinoa and have not tried this recipe with the white type. Preheat oven to 350. Bake crust empty in oven for about 15 mins or until it browns up a bit. Let cool Add all of the ingredients for the filling together in a bowl and combine with a whisk. Pour over the baked crust and return to the oven for approximately 30 min or until the center is firm to the touch.
COOKING TIME: 30 Minutes