Ingredient: eggs

Super Easy Chocolate Brownies

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Super Easy Chocolate Brownies
Baking from scratch may sound difficult, but many recipes are just as easy as grabbing a box mix.  And no fake stuff here!
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Prep Time 15 minutes
Cook Time 25 minus
Servings
Ingredients
  • 1/2 cup melted butter or coconut oil
  • 3/4 cup evaporated cane juice or ¾ cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup cocoa powder
  • 1/3 cup fresh-ground soft white wheat flour or ½ unbleached white flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
Prep Time 15 minutes
Cook Time 25 minus
Servings
Ingredients
  • 1/2 cup melted butter or coconut oil
  • 3/4 cup evaporated cane juice or ¾ cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup cocoa powder
  • 1/3 cup fresh-ground soft white wheat flour or ½ unbleached white flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
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Instructions
  1. Preheat oven to 350 degrees.
  2. Thoroughly mix everything except flour together in a bowl.
  3. Add flour and fold together just until blended.
  4. Pour batter into a greased 8 inch square pan and bake for 25 minutes.
  5. Rest until set, cut into 16 squares and enjoy!

Breakfast Frittata

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Breakfast Frittata
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Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 1 tbsp canola oil
  • 1 tbsp butter
  • 1 medium potato quartered, and thinly sliced
  • 1 medium onion thinly sliced
  • 1 tsp chopped fresh herbs marjoram, basil, tarragon, or oregano
  • 1 clove garlic minced
  • 4 large eggs beaten
  • 1/2 cup grated cheese
  • 1 medium tomato chopped
  • Pepper
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 1 tbsp canola oil
  • 1 tbsp butter
  • 1 medium potato quartered, and thinly sliced
  • 1 medium onion thinly sliced
  • 1 tsp chopped fresh herbs marjoram, basil, tarragon, or oregano
  • 1 clove garlic minced
  • 4 large eggs beaten
  • 1/2 cup grated cheese
  • 1 medium tomato chopped
  • Pepper
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Instructions
  1. Heat oil and butter in large skillet.
  2. Saute potatoes and onions, covered, stirring frequently until they are tender and golden. Stir in herbs and garlic.
  3. Pour eggs evenly over sautéed vegetables. Add tomato and sprinkle on cheese. Add pepper to taste.
  4. Cover the pan and cook on low heat for 10 minutes until eggs are set and bottom is golden brown.
  5. Place under preheated broiler for about 2 minutes. Cut frittata in half, to serve. Garnish with fresh herbs.

Cinnamon French Toast

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Cinnamon French Toast
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Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 4 slices bread day old whole wheat or other whole grain
  • 2 eggs
  • 1/2 cups skim rice or soy milk
  • 1 tsp vanilla
  • 2 tsp Cinnamon
  • 1/4 cups ground nuts try walnuts and almonds
  • 2 tsp butter
  • 2 tbsp maple syrup
  • Non-stick spray
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 4 slices bread day old whole wheat or other whole grain
  • 2 eggs
  • 1/2 cups skim rice or soy milk
  • 1 tsp vanilla
  • 2 tsp Cinnamon
  • 1/4 cups ground nuts try walnuts and almonds
  • 2 tsp butter
  • 2 tbsp maple syrup
  • Non-stick spray
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Instructions
  1. In a pie pan or shallow dish, beat eggs.
  2. Add milk, vanilla, 1 tsp cinnamon, 2 Tbsp ground nuts and mix.
  3. Heat skillet over medium high heat.
  4. Spray pan.
  5. Dip each slice of bread in egg mixture for a moment on both sides. Fry bread until golden brown on each side.
  6. Top each slice with ½ tsp. butter and 1½ tsp syrup or honey.
  7. Serve immediately.

Eggplant Parmesan

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Eggplant Parmesan
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Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
  • 3 medium eggplants peeled and sliced into 1/4 inch pieces
  • olive oil
  • bread crumbs Italian seasoned
  • 2 eggs
  • 1/3 cup almond milk or rice milk
  • 2 15 oz jars seasoned tomato paste sauce
  • 16 oz Ricotta
  • 2 cups mozzarella shredded
  • 3/4 cup Parmesan
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
  • 3 medium eggplants peeled and sliced into 1/4 inch pieces
  • olive oil
  • bread crumbs Italian seasoned
  • 2 eggs
  • 1/3 cup almond milk or rice milk
  • 2 15 oz jars seasoned tomato paste sauce
  • 16 oz Ricotta
  • 2 cups mozzarella shredded
  • 3/4 cup Parmesan
  • 1/2 tsp salt
  • 1/2 tsp black pepper
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Instructions
  1. Preheat oven to 350 degrees.
  2. Mix ricotta, 1 1/2 cups mozarella cheese, salt and pepper.
  3. Beat eggs and mix with milk.
  4. Heat pan over medium heat and add oil till hot.
  5. Dip eggplant slices in egg mixture and then breadcrumbs and pan fry till golden brown on each side.
  6. Add 1 1/2 cup tomato sauce to 1 1/2 quart casserole dish.
  7. Layer fried eggplant slices. Spread 1/2 ricotta mixture.
  8. Shake 1/4 parmesan cheese over ricotta mixture. Repeat once.
  9. Pour over remaining sauce, add remaining eggplant slices, then mozzarella cheese and finally remaining parmesan.
  10. Bake covered for 30 minutes. Remove cover and bake for 15 minutes, until browned.
  11. Let sit for 10 minutes before slicing.

Vegetarian Omelet

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Vegetarian Omelet
Super fast, super good, super easy!
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Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 2 eggs beaten
  • 1/8 cup milk or plain yogurt – cow or unflavored soy
  • 1/2 cup chopped veggies raw sliced onions, peppers, tomatoes, mushrooms, etc.
  • Pepper Italian seasoning to taste
  • teaspoon Cooking spray or olive oil
  • 1-2 ounces cheddar cheese low fat, extra sharp
  • salsa or hot sauce as desired
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 2 eggs beaten
  • 1/8 cup milk or plain yogurt – cow or unflavored soy
  • 1/2 cup chopped veggies raw sliced onions, peppers, tomatoes, mushrooms, etc.
  • Pepper Italian seasoning to taste
  • teaspoon Cooking spray or olive oil
  • 1-2 ounces cheddar cheese low fat, extra sharp
  • salsa or hot sauce as desired
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Instructions
  1. Chop and slice veggies.
  2. Oil a 9-inch skillet.
  3. Stir-fry your favorite veggies until soft.
  4. Set aside. Beat 1 egg or egg substitute equivalent with ¼ cup milk.
  5. Heat skillet until hot. Pour in egg mixture.
  6. Top with veggies and low-fat cheese. When bottom is solid and bubbles, fold over and cook 1-3 minutes.
  7. Serve with salsa or hot sauce. Can also scramble egg, cheese and veggies together.
  8. Serve with 1-2 slices whole-wheat toast or 1-cup fresh fruit.

Breakfast Quiche

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Breakfast Quiche
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Servings
Ingredients
  • 1 tbsp olive oil Extra Virgin
  • 2 cups Yellow squash slices, 1/8-inch-thick
  • 2 cups Zucchini slices, 1/8-inch-thick
  • 1/4 cup shallots chopped
  • 1 tomato sliced
  • 1 tbsp thyme fresh, chopped
  • 1 cup milk 2% reduced-fat
  • 3/4 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 4 slices turkey bacon cooked and crumbled (optional)
  • 3 large egg whites
  • 3 large eggs
  • 3/4 cup mozzarella cheese part skim, 3 ounces shredded
  • 1 pie crust
Servings
Ingredients
  • 1 tbsp olive oil Extra Virgin
  • 2 cups Yellow squash slices, 1/8-inch-thick
  • 2 cups Zucchini slices, 1/8-inch-thick
  • 1/4 cup shallots chopped
  • 1 tomato sliced
  • 1 tbsp thyme fresh, chopped
  • 1 cup milk 2% reduced-fat
  • 3/4 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 4 slices turkey bacon cooked and crumbled (optional)
  • 3 large egg whites
  • 3 large eggs
  • 3/4 cup mozzarella cheese part skim, 3 ounces shredded
  • 1 pie crust
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Instructions
  1. Use a 9″ Pie Plate.
  2. Line with one crust.
  3. Spray pie plate with non-stick spray.
  4. To prepare the filling, heat a large nonstick skillet over medium-high heat.
  5. Add oil to pan; swirl to coat.
  6. Add squash, zucchini, shallots, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently.
  7. Cool the squash mixture slightly.
  8. Combine 1 cup reduced-fat milk and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk.
  9. Arrange squash mixture evenly in pan, and sprinkle with 3/4 cup mozzarella cheese.
  10. Pour the egg mixture over cheese. Bake at 350° for 45 minutes or until filling is set.
  11. Cool for 15 minutes on a wire rack.

Superhero Muffins

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Superhero Muffins
This recipe was adapted from the cookbook, Run Fast Eat Slow. The butter is reduced and unsweetened applesauce is used for most of the maple syrup. These muffins freeze well and make an easy breakfast or snack between meals.
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Servings
Ingredients
  • 2 cups almond flour
  • 1 cup old-fashioned rolled oats use gluten free if sensitive
  • 1/2 cup chopped walnuts
  • 1/2 cup currants or raisins (optional)
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3 eggs beaten
  • 1 cup Zucchini grated (about one)
  • 1 cup carrot grated (about two)
  • 2 tbsp unsalted butter melted
  • 4 oz unsweetened applesauce
  • 1 tbsp maple syrup
  • 1 tsp vanilla
Servings
Ingredients
  • 2 cups almond flour
  • 1 cup old-fashioned rolled oats use gluten free if sensitive
  • 1/2 cup chopped walnuts
  • 1/2 cup currants or raisins (optional)
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3 eggs beaten
  • 1 cup Zucchini grated (about one)
  • 1 cup carrot grated (about two)
  • 2 tbsp unsalted butter melted
  • 4 oz unsweetened applesauce
  • 1 tbsp maple syrup
  • 1 tsp vanilla
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Instructions
  1. Arrange a rack in the center of the oven and preheat the oven to 350°F.
  2. Line a 12-cup standard muffin tin with paper muffin cups. (Or spray tin with olive oil)
  3. In a large bowl, combine the almond flour, oats, walnuts, currants or raisins, if using, cinnamon, nutmeg, baking soda, and salt.  
  4. In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup, and vanilla.
  5. Add the wet ingredients to the dry ingredients, mixing until just combined. 
  6. Spoon the batter into the muffin cups filling each to the brim.
  7. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 25 to 35 minutes.

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Copyright 2020 On Track Lifestyles. All Rights Reserved.

On Track Lifestyles
PO Box 13641
Florence, SC 29505

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(843) 580-4335 – Phone
(888) 803-4919 – Fax

info@ontracklifestyles.com

For Educational and Informational Purposes Only

The information contained on this blog, website, and related content (such as Instagram or Facebook posts) are of a general nature and intended as a self-help tool, for your own use. While all content is written by a registered dietitian and strives to provide only accurate, scientific-based information, your specific health needs may or may not apply to the content contained on this website and related content. It is not intended to diagnose or treat any specific medical condition.  All content is copyrighted, and must be used only with permission and citation to ontracklifestyles.com.  Neither Kitty Finklea, RDN, LD, Anita Longan, RDN, LD or On Track Lifestyles, LLC shall be liable for any direct, indirect, incidental, consequential, or other damages which may result from the information and content. Furthermore, you are advised to consult a licensed health care professional before starting any supplement, dietary, or exercise program. These statements have not been evaluated by the Food and Drug Administration. Products on this website or linked to this website are not intended to diagnose, treat, cure, or prevent any diseases.

By viewing this website or anything made available on or through this website, you are agreeing to accept all parts of this Disclaimer.

 

Copyright 2020 On Track Lifestyles. All Rights Reserved.