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Pecan Waffles Recipe

My absolute favorite breakfast when I was small was pecan waffles.  We would go to the local restaurant and I would order the specialty and they would bring me pecan syrup or strawberry syrup, but I wanted hot maple syrup. So you can interchange the syrup or the ingredients to suit your taste.  You can also use this same recipe for pancakes.

Pecan Waffles

Ingredients:
  • 2 cup of flour
  • 2 eggs
  • 1 tablespoon of oil
  • 2 teaspoons of baking powder
  • 1-1/2 cups of milk
  • 1 tablespoon of sugar
  • Pinch of salt
  • 1 t. vanilla extract
  • 3/4 cup of pecans
  • Hot maple syrup
  1. In a large mixing bowl put the flour, eggs, milk, baking powder, salt, oil, sugar and vanilla extract. With an electric mixer, blend slightly leaving in a few lumps.
  2. You can add more milk if necessary to get the right consistency.  Add in 1/2 cup of chopped walnuts and pulse lightly.
  3. Spray the waffle iron with non stick spray or brush lightly with oil. When the waffle iron is hot, place the waffle mixture in each square and cook until golden brown.
  4. Remove the waffles and serve with hot maple syrup, butter and chopped pecans on top.
 Cuisinart 4-Slice Belgian Waffle Maker, WAF100- black
 
 
 

Eggplant French Toast

A simple and low carb breakfast for those looking for an alternative to using bread in their diets.  

Ingredients: 
  • 1 small eggplant
  • 2 eggs
  • 1 tablespoon cinnamon
  • Dash nutmeg
  • 1/16 t Stevia or 1 teaspoon of honey

Directions:
  1. In order to make this French toast, cut the top and bottom stem from eggplant and cut the eggplant in half length-wise. 
  2. Cut long strips of eggplant, as thin as possible so the eggplant will cook easily.  
  3. In large, flat surfaced bowl mix the eggs, cinnamon, nutmeg and sweetener. Dip the eggplant slices in and let soak a couple minutes while the frying pan heats up. 
  4. Use a non-stick spray, oil or butter to coat the skillet you will be using to fry these in and cook 2-3 minutes on each side until golden brown and eggplant is not quite so stiff. 
 Note: You can serve these with honey on top or heated syrup or just fruit. 


Rachael Ray Serving Platter



 

How to Make French Toast

My son just loves French toast and he would just kill for a big plate of these delicious morsels.  They are so simple to make and with a few additives you can make your entire family happy forever.

Choosing the best bread will have you make the best French toast.   Use firm and even day old bread to get the firm dredging texture.


Mikie's Simple French Toast

Ingredients:
  • 2 eggs
  • 1 cup of milk
  • 1 tablespoon sugar
  • Dash of cinnamon
  • Butter for grilling
  • bread slices
Directions:
  1. In a bowl mix the eggs and milk together with a whisk.  Sprinkle in the cinnamon and sugar and mix well. 
  2. In a large grill or skillet heat some butter and brush all over the surface evenly.   Dip the bread slices in the egg mixture and coat evenly.
  3. When the grill is very hot, lay the toast down and cook to a golden brown. Turn the bread slices over and brown the other side.
  4. Remove from the grill and place on a plate. Serve with lots of butter and warm syrup.

French Toast #2


Ingredients: 
  • 5 eggs
  • 1.5 cup milk
  • pinch salt
  • 1 t. vanilla
  • 1/2 t. cinnamon
  • 1 T lemon zest
  • 1/4 cup orange juice
  • 1 T sugar
  • Bread Slices
 Directions: 
  1. Place the eggs and milk in a bowl and using a whisk mixed thoroughly.  Add in the salt, vanilla, cinnamon, lemon zest, orange juice and sugar and mix well with the whisk.
  2. In a large grill or skillet heat some butter and brush all over the surface evenly.   Dip the bread slices in the egg mixture and coat evenly.
  3. When the grill is very hot, lay the toast down and cook to a golden brown. Turn the bread slices over and brown the other side.
  4. Remove from the grill and place on a plate. Serve with lots of butter and warm syrup.

Yummy Avocado and Labane Salad

This is one of my favorite salads, but because of the fat in the labane and avocado, suggest you limit it to once a week or so.  It is very simple to make if you do the preparation ahead of time.  You will need to take a quart of raw yogurt preferably and drain the whey off the yogurt.  To do this you simply put a cotton cloth or some sort of linen cloth over a strainer.  Pour the yogurt directly on top of the cloth and wrap. Place the strainer on top of a bowl to catch the whey. Place the yogurt in the refrigerator and allow it to drip over night. You will get a very thick cheese.  You will not use all of this labane, but it is very delicious to eat with your breakfast or on some toast for a snack.

Avocado Salad

Ingredients:
  • 1 avocado, peeled, pitted and chopped
  • Juice of 1/2 lemon
  • 1/2 cup labane
  • 1 tomato, diced
  • 2 green onions, chopped
  • 1 small handful of coriander leaves, chopped
  • Salt and Pepper
  • Hot sauce or 1 teaspoon of harisa
  • (hot pepper sauce) - optional

Directions:
  1. Place the avocado in a bowl and smash with a fork.  Add in the lemon juice so the avocado does not turn brown.
  2. Add in the labane and stir well until it is completely mixed.  Add in the onion, tomato and seasoning.
  3. Mix well and then add in the coriander leaves.  You can eat this with some tortilla chips, triangle pieces of whole wheat pita or plain right out of the bowl without any bread.


Delicious Green Drink for Longevity and Excellent Health

Lou Corona (loucorona.com) created this drink and I edited it for better flavor in my opinion.  He looks like he is 37, but actually he is almost 60.  He has the vigor and vitality of a teenage and the charisma of a movie star.  You will soon learn to enjoy his wisdom as I did.

Green Drink (Lou has had this drink every morning for 37 years)

Ingredients:

Keep in mind that the video does not give the exact measurements and the directions here are my own creation.
  • 1/2 small bunch of coriander, parsley and arugula
  • 1/2 large lemon
  • 2 inches of peeled ginger
  • 1 apple
  • 2 large cucumbers
  • 1 stalk of broccoli (not in his original recipe)
  • 1 jalapeno pepper (he uses 3, but for me 1 was enough)

Juice the lot and pour over ice.