Egg Allergy Cookbook: 3 Manuscripts in 1 – 120+ Egg Allergy - friendly recipes including Pizza, Side dishes, and Casseroles for a delicious and tasty diet

By Sussane Davis

Do you want to learn about EGG ALLERGY recipes? Do you want to know how to prepare the most delicious meals that fit your diet? This book is the answer to your questions!      

In this cookbook, you will find:

   

Pizza recipes like:

- Spinach and Mushroom Pizza

- Thai Peanut Tofu Pizza

- Vegan BBQ Veggie Pizza

     

Casserole recipes like:

- Cheesy Potato and Broccoli Casserole

- Mexican Quinoa and Black Bean Casserole

- Shepherd's Pie Casserole

           And many other recipes!    

Here Is A Preview Of What You'll Learn...

   

How to cook healthy meals

Comprehensive Dietary Advice & Guidance

Recipes with detailed instructions

Each recipe contains the exact amount of calories, protein, carbohydrates and fat

Fast and easy prep that requires no additional steps to prepare your meal

Tips and Tricks

Much,much more!

 

Don’t miss out on EGG ALLERGY Cookbook! 

Then you can begin reading EGG ALLERGY Cookbook: 3 Manuscripts in 1 –
120+ Egg Allergy - friendly recipes including Pizza, Side dishes, and Casseroles for a delicious and tasty diet on your Kindle device, computer, tablet or smartphone.

• Language: English
• Publisher: Publishdrive
• Release date: Sep 27, 2023
• ISBN: 9798890082183

Book preview

BOOK 1

40+ Breakfast, Dessert and Smoothie Recipes designed for a healthy and balanced Egg Allergy diet

BREAKFAST:

Raspberry Coconut Overnight Oats

Serves: 1

Preparation Time: 10 minutes

Total Time: 4 hours (or overnight)

INGREDIENTS:

−  1/2 cup rolled oats

−  1/2 cup coconut milk (or any plant-based milk)

−  1/4 cup raspberries (fresh or frozen)

−  1 tbsp shredded coconut

−  1 tbsp chia seeds

−  1 tsp honey or sweetener of choice

−   

INSTRUCTIONS:

Combine rolled oats, coconut milk, raspberries, coconut shreds, honey, and chia seeds in a jar or other container.

Give everything a good stir, then cover and chill for at least 4 hours or overnight.

Stir the mixture thoroughly before eating.

NUTRITIONAL FACTS: (PER SERVING)

Calories: 300

Protein: 6g

Carbohydrates: 45g

Fat: 12g

Fiber: 10g

Dairy-Free Breakfast Burrito

Serves: 2

Preparation Time: 15 minutes

Total Time: 25 minutes

INGREDIENTS:

−  4 small whole wheat tortillas (egg-free)

−  1 cup tofu, crumbled

−  1/2 red bell pepper, diced

−  1/2 onion, chopped

−  1/2 avocado, sliced

−  1/4 cup salsa

INSTRUCTIONS:

Warm the tortillas.

Soften the bell pepper and onion in a skillet.

Add the tofu crumbles and simmer for 5 to 7 minutes.

Top the burritos with salsa, avocado slices, and the tofu mixture.

NUTRITIONAL FACTS: (PER SERVING)

Calories: 350

Protein: 15g

Carbohydrates: 40g

Fat: 15g

Fiber: 10g

Mango Banana Smoothie Bowl

Serves: 1

Preparation Time: 10 minutes

Total Time: 10 minutes

INGREDIENTS:

−  1 ripe mango, peeled and diced

−  1 ripe banana

−  1/2 cup dairy-free milk (e.g., almond, coconut)

−  Toppings: sliced banana, shredded coconut, chopped nuts

INSTRUCTIONS:

Smoothly blend the mango, banana, and nondairy milk.

Place a bowl with the smoothie inside.

Add chopped nuts, shredded coconut, and banana slices on top.

NUTRITIONAL FACTS: (PER SERVING)

Calories: 350

Protein: 6g

Carbohydrates: 60g

Fat: 10g

Fiber: 8g

Vegan Peanut Butter Banana Bread

Serves: 10

Preparation Time: 15 minutes

Total Time: 1 hour 15 minutes

INGREDIENTS:

−  3 ripe bananas, mashed

−  1/2 cup peanut butter

−  1/2 cup plant-based milk (e.g., almond, soy)

−  1/2 cup coconut sugar

−  2 cups all-purpose flour

−  1 tsp baking soda

−  1/2 tsp cinnamon

INSTRUCTIONS:

Set the oven's temperature to 350°F (175°C). Butter a loaf pan.

Combine coconut sugar, peanut butter, plant-based milk, and mashed bananas in a bowl.

Include the cinnamon, baking soda, and flour.

Combine just enough.

Spoon the mixture into the loaf pan, and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

NUTRITIONAL FACTS: (PER SERVING)

Calories: 250

Protein: 6g

Carbohydrates: 40g

Fat: 8g

Fiber: 3g

Dairy-Free Chocolate Banana Smoothie

Serves: 1

Preparation Time: 5 minutes

Total Time: 5 minutes

INGREDIENTS:

−  1 ripe banana

−  1 cup almond milk (or any plant-based milk)

−  2 tbsp cocoa powder

−  1 tbsp nut butter (e.g., almond, cashew)

INSTRUCTIONS:

Banana, almond milk, cocoa powder, and nut

Pour into a glass, then take a sip.

NUTRITIONAL FACTS: (PER SERVING)

Calories: 300

Protein: 6g

Carbohydrates: 45g

Fat: 12g

Fiber: 7g

Chia Seed Breakfast Bowl

Serves: 1

Preparation Time: 10 minutes

Total Time: 10 minutes

INGREDIENTS:

−  2 tbsp chia seeds

−  3/4 cup dairy-free milk (e.g., coconut, almond)

−  1/2 tsp vanilla extract

−  1/2 cup mixed fresh fruit (e.g., berries, kiwi, pineapple)

−  1 tbsp chopped nuts (e.g., walnuts, pistachios)

INSTRUCTIONS:

. Combine the chia seeds, nondairy milk, and vanilla essence in a bowl.

whisk thoroughly, let the mixture settle for five minutes, and then whisk once more.

Add chopped nuts and a mixture of fresh fruit on top.

NUTRITIONAL FACTS: (PER SERVING)

Calories: 250

Protein: 6g

Carbohydrates: 30g

Fat: 12g

Fiber: 10g

Almond Butter and Banana Sandwich

Serves: 1

Preparation Time: 5 minutes

Total Time: 5 minutes

INGREDIENTS:

−  2 slices whole grain bread (egg-free)

−  2 tbsp almond butter

−  1 ripe banana, sliced

−  Drizzle of honey (optional)

INSTRUCTIONS:

Cover one slice of bread with almond butter.

Place slices of banana over the almond butter.

If desired, drizzle with honey.

To assemble a sandwich, top with the second slice of bread.

NUTRITIONAL FACTS: (PER SERVING)

Calories: 400

Protein: 10g

Carbohydrates: 55g

Fat: 18g

Fiber: 8g

Vegan Blueberry Muffins

Serves: 12

Preparation Time: 15 minutes

Total Time: 35 minutes

INGREDIENTS:

−  2 cups all-purpose flour

−  1/2 cup sugar

−  2 tsp baking powder

−  1/2 tsp salt

−  1 cup almond milk (or any plant-based milk)

−  1/4 cup coconut oil, melted

−  1 cup blueberries (fresh or frozen)

INSTRUCTIONS:

1. Set the oven temperature to 375°F (190°C). In a muffin tray, grease or line.

2. Combine the flour, sugar, baking soda, and salt in a bowl.

3. Include melted coconut oil and almond milk.

4. Combine just enough.

5. Fold in the blueberries gently.

6. Fill each cup in the muffin tin about two-thirds full with the batter.

7. Bake for 18 to 22 minutes, depending on how clean your toothpick comes out.

NUTRITIONAL FACTS: (PER MUFFIN)

Calories: 200

Protein: 3g

Carbohydrates: 30g

Fat: 8g

Fiber: 2g

Dairy-Free Greek Yogurt Parfait

Serves: 1

Preparation Time: 10 minutes

Total Time: 10 minutes

INGREDIENTS:

−  1 cup dairy-free Greek yogurt

−  1/2 cup mixed berries

−  2 tbsp granola (egg-free)

−  1 tbsp chopped nuts (e.g., almonds, pecans)

−  Drizzle of agave nectar (optional)

INSTRUCTIONS:

1. Arrange dairy-free Greek yogurt, mixed berries, granola, and chopped almonds in a glass or bowl.

2. If desired, drizzle with agave nectar.

3. If desired, repeat layering.

NUTRITIONAL FACTS: (PER SERVING)

Calories: 300

Protein: 15g

Carbohydrates: 40g

Fat: 10g

Fiber: 6g

Vegan Pumpkin Spice Pancakes

Serves: 2

Preparation Time: 15 minutes

Total Time: 25 minutes

INGREDIENTS:

−  1 cup all-purpose flour

−  2 tbsp sugar or sweetener of choice

−  1 tbsp baking powder

−  1/2 tsp cinnamon

−  1/4 tsp nutmeg

−  1/4 tsp ginger

−  1/4 tsp cloves

−  1 cup almond