Breakfast Celebration the John Hamlett's New Lifestyle Way
1.
Rye Bread French Toast
Ingredients:
2 x Rye Bread slices
1 x Egg White
2 x tbsp. Cottage Cheese
Method:
You will need a very good non-stick pan to make the French toast without oil.
Make sure the pan is not too hot because it will burn the egg white on the bread too quickly.
Beat egg white and dip the bread in egg white. Place in the pan, pour any extra egg white over the 2 slices so you use all the egg.
When both sides are nice and cooked take out.
Serve the French toast with smooth cottage cheese, cinnamon and sweetener.
Serving Size: 1
2 x rye bread slices = 1 carb + ½ protein
2.
Bacon Grillers
Ingredients:
Bacon Grillers
Method:
Place the Bacon Grillers in the Airfyer for 5 - 10 min at 180 degrees, depends on how crispy you want it on the outside.
Serving Size: 1
3 x Bacon Grillers = 1 protein (typically)
3.
Chicken Bockwurst
Ingredients:
Chicken Bockwurst
Method:
Place the Chicken Bockwurst in the Airfyer for 5 - 10 min at 180 degrees, depends on how crispy you want it on the outside.
Serving Size: 1
1½ x Chicken Bockwurst = 1 protein (typically)
4.
Beaula’s Filled Mushrooms
Ingredients:
1 x Packet of Portabella mushrooms. (Take out the stems)
1 x Red Pepper
1 x Green Pepper
1 x Yellow Pepper
1 x Red Onion
1 x Container of Fat Free Danish Feta Cheese
Method:
Wash mushrooms and place on a lined baking tray.
Finely chop the peppers and onion. Dry fry peppers and onion together till soft.
(I usually put some water in the pan).
Place a table spoon or more (depending on size) of peppers and onion on top of each mushroom, crumble Fat Free Danish Feta Cheese over the peppers. There is no need to add salt as the Fat Free Danish Feta Cheese contains enough salt.
Place in the oven and cook it for 20 minutes on 180 degrees.
Serving Size: 1
2 x Big Mushrooms = ½ protein (typically)
5.
Pat’s Breakfast Baskets
Ingredients:
1 x Brown Bread
12 x Egg Whites
12 x Slices of Hickory Ham
12 x Cherry Tomatoes
Salt & Pepper
Italian Herb
Baking paper
Muffin pan
Method:
Use a non-stick muffin pan or line each muffin cup with baking paper.
Roll each slice of brown bread separately with a rolling pin till flat, cut into big circles (I use a bowl to cut off the crust).
Press it nicely into the muffin cups.
Layer each slice of brown bread with a whole slice of Hickory Ham.
Pour one egg white into each Hickory Ham.
Cut cherry tomatoes in half and put 2 half’s in each muffin cup.
Sprinkle with salt and pepper and / or Italian Herb to taste.
Place in oven and cook until the egg white is cooked through.
Serving Size: 12
1 x Breakfast Bucket = 1 carb
= ½ protein (typically)
