Egg Allergy Cookbook: 5 Manuscripts in 1 – 200+ Recipes designed for a delicious and tasty Egg Allergy 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:

Soup recipes like:

- Creamy Tomato Basil Soup

- Lentil Vegetable Soup

- Thai Coconut Curry Soup

     

Pizza recipes like:

- Classic Margherita Pizza

- Vegan BBQ Veggie Pizza

- White Sauce Mushroom Pizza

           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:5 Manuscripts in 1 –
200+ Recipes designed for a delicious and tasty Egg Allergy diet on your Kindle device, computer, tablet or smartphone.

• Language: English
• Publisher: Publishdrive
• Release date: Sep 27, 2023
• ISBN: 9798890082190

Book preview

BOOK 1

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40+ Muffins, Pancakes and Cookie recipes for a healthy and balanced Egg Allergy Diet

BREAKFAST:

Blueberry Almond Chia Pudding

Serves: 2

Preparation Time: 10 minutes

Total Time: 4 hours (or overnight)

INGREDIENTS:

−  1/4 cup chia seeds

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

−  1 tbsp maple syrup or sweetener of choice

−  1/2 tsp almond extract

−  1/2 cup blueberries (fresh or frozen)

−  Sliced almonds for topping

INSTRUCTIONS:

1.  In a dish, combine the chia seeds, almond milk, maple syrup, and almond essence.

2.  Stir thoroughly, then chill for at least four hours or overnight.

3.  Arrange chia pudding, blueberries, and sliced almonds in glasses before serving.

NUTRITIONAL FACTS: (PER SERVING)

Calories: 220

Protein: 5g

Carbohydrates: 28g

Fat: 10g

Fiber: 10g

Sweet Potato Hash Browns

Serves: 2

Preparation Time: 15 minutes

Total Time: 30 minutes

INGREDIENTS:

−  2 medium sweet potatoes, peeled and grated

−  1/2 onion, finely chopped

−  2 tbsp olive oil

−  1/2 tsp paprika

−  Salt and pepper to taste

INSTRUCTIONS:

1.  Combine grated sweet potatoes, finely diced onion, paprika, salt, and pepper in a bowl.

2.  In a skillet over medium heat, warm the olive oil.

3.  Add the sweet potato mixture and smooth it up with a spatula.

4.  Cook for 10 to 15 minutes, sometimes flipping, or until crispy and well cooked.

NUTRITIONAL FACTS: (PER SERVING)

Calories: 250

Protein: 3g

Carbohydrates: 40g

Fat: 10g

Fiber: 6g

Vegan Yogurt Parfait

Serves: 1

Preparation Time: 5 minutes

Total Time: 5 minutes

INGREDIENTS:

−  1 cup dairy-free yogurt (e.g., coconut, almond, soy)

−  1/2 cup granola (egg-free)

−  1/2 cup mixed berries

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

INSTRUCTIONS:

1.  Arrange granola, yogurt without dairy, mixed berries, and nut butter in a glass.

2.  If desired, repeat layering.

NUTRITIONAL FACTS: (PER SERVING)

Calories: 400

Protein: 10g

Carbohydrates: 55g

Fat: 15g

Fiber: 8g

Oatmeal Banana Nut Muffins

Serves: 12

Preparation Time: 15 minutes

Total Time: 35 minutes

INGREDIENTS:

−  2 cups oats (gluten-free if needed)

−  1 cup mashed bananas (about 2 medium bananas)

−  1/2 cup chopped nuts (e.g., walnuts, pecans)

−  1/4 cup maple syrup or sweetener of choice

−  1 cup dairy-free milk (e.g., almond, oat)

−  1 tsp baking powder

−  1/2 tsp cinnamon

INSTRUCTIONS:

1.  Set the oven's temperature to 350°F (175°C). In a muffin tray, grease or line.

2.  Combine the oats, milk without dairy, maple syrup, chopped almonds, baking soda, and cinnamon in a bowl.

3.  Combine thoroughly, then set the mixture aside to thicken for a short while.

4.  Fill each cup in the muffin tin to the brim with the mixture.

5.  Bake the cake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.

NUTRITIONAL FACTS: (PER MUFFIN)

Calories: 150

Protein: 4g

Carbohydrates: 25g

Fat: 5g

Fiber: 3g

Peanut Butter Banana Smoothie Bowl

Serves: 1

Preparation Time: 10 minutes

Total Time: 10 minutes

INGREDIENTS:

−  2 ripe bananas, frozen

−  2 tbsp peanut butter

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

−  Toppings: sliced banana, granola, chopped nuts, chia seeds

INSTRUCTIONS:

Blend frozen bananas, peanut butter, and dairy-free milk until smooth.

Pour the smoothie into a bowl.

Top with sliced banana, granola, chopped nuts, and chia seeds.

NUTRITIONAL FACTS: (PER SERVING)

Calories: 450

Protein: 10g

Carbohydrates: 60g

Fat: 20g

Fiber: 9g

Cinnamon Raisin Oat Bars

Serves: 8

Preparation Time: 15 minutes

Total Time: 45 minutes

INGREDIENTS:

−  2 cups rolled oats (gluten-free if needed)

−  1/2 cup almond butter or other nut butter

−  1/3 cup maple syrup or sweetener of choice

−  1/2 cup raisins

−  1 tsp cinnamon

−  Pinch of salt

INSTRUCTIONS:

1.  Set the oven's temperature to 350°F (175°C). Using parchment paper, line a baking pan.

2.  Combine the rolled oats, maple syrup, almond butter, raisins, cinnamon, and salt in a bowl.

3.  Evenly press the mixture into the baking pan.

4.  Bake for 25 to 30 minutes, or until golden brown around the edges.

5.  Let bars cool completely before slicing.

NUTRITIONAL FACTS: (PER BAR)

Calories: 250

Protein: 6g

Carbohydrates: 35g

Fat: 10g

Fiber: 5g

Breakfast Tofu Burrito

Serves: 2

Preparation Time: 15 minutes

Total Time: 25 minutes

INGREDIENTS:

−  1 block firm tofu, crumbled

−  1/2 red bell pepper, diced

−  1/2 onion, chopped

−  1/2 cup black beans, drained and rinsed

−  1/2 tsp turmeric

−  1/2 tsp cumin

−  Salt and pepper to taste

−  2 large whole wheat tortillas

INSTRUCTIONS:

1.  Soften the bell pepper and onion in a skillet.

2.  Add black beans, tofu that has been crumbled, turmeric, cumin, salt, and pepper. For 5-7 minutes, cook.

3.  Spoon the tofu mixture onto the warmed tortillas.

4.  Serve the tortillas rolled up.

NUTRITIONAL FACTS: (PER SERVING)

Calories: 300

Protein: 15g

Carbohydrates: 35g

Fat: 10g

Fiber: 8g

Mango 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

−  1/2 cup diced mango

−  1 tbsp shredded coconut

−  1 tbsp chia seeds

−  1 tsp honey or sweetener of choice

INSTRUCTIONS:

1.  Combine rolled oats, coconut milk, chopped mango, shredded coconut, honey, and chia seeds in a jar or other container.

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

3.  Stir the mixture thoroughly before eating.

NUTRITIONAL FACTS: (PER SERVING)

Calories: 350

Protein: 6g

Carbohydrates: 50g

Fat: 14g

Fiber: 9g

9.  Rice Cake with Almond Butter and Berries

Serves: 1

Preparation Time: 5 minutes

Total Time: 5 minutes

INGREDIENTS:

−  1 rice cake

−  2 tbsp almond butter

−  1/2 cup mixed berries (e.g., strawberries, blueberries, raspberries)

−  Drizzle of honey (optional)

INSTRUCTIONS:

1.  Spread the rice cake with almond butter.

2.  Add mixed berries over top and, if preferred, sprinkle with honey.

NUTRITIONAL FACTS: (PER SERVING)

Calories: 300

Protein: 7g

Carbohydrates: 35g

Fat: 16g

Fiber: 6g

PANCAKES:

Classic Vegan Pancakes

Serves: 2

Preparation Time: 10 minutes

Total Time: 25 minutes

INGREDIENTS:

−  1 cup all-purpose flour

−  1 tbsp sugar

−  1 tbsp baking powder

−  1/4 tsp salt

−  1 cup dairy-free milk

−  2 tbsp vegetable oil

INSTRUCTIONS:

1.  Combine the flour, sugar, baking soda, and salt in a mixing dish.

2.  Include vegetable oil and dairy-free milk. Just combine after combining.

3.  Put a nonstick skillet on the stovetop at medium heat. For each pancake, pour 1/4 cup of batter.

4. Cook until bubbles form on the surface, then flip and cook until golden.

NUTRITIONAL FACTS: (PER SERVING, WITHOUT TOPPINGS)

Calories: 250

Protein: 5g

Carbohydrates: 40g

Fat: 8g

Fiber: 1g

Banana Walnut Pancakes

Serves: 2

Preparation Time: 10 minutes

Total Time: 25 minutes

INGREDIENTS:

−  1 cup all-purpose flour

−  1 tbsp sugar

−  1 tbsp baking powder

−  1/4 tsp salt

−  1 ripe banana, mashed

−  1 cup dairy-free milk

−  2 tbsp vegetable oil

−  1/4 cup chopped walnuts

INSTRUCTIONS:

1.  Combine the flour, sugar, baking soda, and salt in a mixing dish.

2.  Stir in the vegetable oil, dairy-free milk, and mashed banana. Assemble by combining.

3.  Add chopped walnuts and fold.

4.  Put a nonstick skillet on the stovetop at medium heat. For each pancake, pour 1/4 cup of batter.

5.  Cook until surface bubbles appear, then flip and continue to cook until golden.

NUTRITIONAL FACTS: (PER SERVING, WITHOUT TOPPINGS)

Calories: 300

Protein: 6g

Carbohydrates: 45g

Fat: 12g

Fiber: 2g

Blueberry Lemon Pancakes

Serves: 2

Preparation Time: 10 minutes

Total Time: 25 minutes

INGREDIENTS:

−  1 cup all-purpose flour

−  1 tbsp sugar

−  1 tbsp baking powder

−  1/4 tsp salt

−  Zest of 1 lemon

−  1 cup dairy-free milk

−  2 tbsp vegetable oil

−  1/2 cup fresh blueberries

INSTRUCTIONS:

1.  Combine the flour, sugar, baking soda, salt, and lemon zest in a mixing basin.

2.  Include vegetable oil and dairy-free milk. Just combine after combining.

3.  Fold in the fresh blueberries gently.

4.  Put a nonstick skillet on the stovetop at medium heat. For each pancake, pour 1/4 cup of batter.

5.  Cook until surface bubbles appear, then flip and continue to cook until golden.

NUTRITIONAL FACTS: (PER SERVING, WITHOUT TOPPINGS)

Calories: 280

Protein: 5g

Carbohydrates: 45g

Fat: 9g

Fiber: 2g

Chocolate Chip Pancakes

Serves: 2

Preparation Time: 10 minutes

Total Time: 25 minutes

INGREDIENTS:

−  1 cup all-purpose flour

−  2 tbsp sugar

−  1 tbsp baking powder

−  1/4 tsp salt

−  1 cup dairy-free milk

−  2 tbsp vegetable oil

−  1/4 cup dairy-free chocolate chips

INSTRUCTIONS:

1.  Combine the flour, sugar, baking soda, salt, and lemon zest in a