the ENDLESS ONLINE COOKBOOK

• 1 cup Whole Wheat Flour
• 1 cup Oat Flour
• 1/3 cup Soy Flour
• 1/3 cup whole ground Flax Seed
• 2 teaspoons baking soda
• 2 eggs
• 2 cups vanilla soy milk
• pinch of sea salt
• sugar free maple syrup

1. Mix all dry ingredients in bowl.

2. Combine eggs and soy milk and mix well. Stir milk mixture into dry mix and stir until combined.

3. Heat non-stick skillet and spray with non-stick spray. For each pancake, drop1/4 cup of batter onto hot skillet and cook until done.

• 1/2 large cantaloupe, seeded and diced
• 1/2 large honeydew, seeded and diced
• 1 cup fresh strawberries sliced
• 1/2 cup fresh blueberries
• 1/2 cup fresh cherries
• 1 cup diced fresh pineapple

1. combine and serve chilled with a yogurt dressing or dip.

• 6″ Teflon omelet pan and rubber spatula
• Non-stick spray
• 3 eggs, beaten
• 2 tablespoons sun-dried tomatoes, rehydrated
• 1/8 cup smoked Tillamook cheese, grated
• 2 tablespoons green onions, chopped

1. Pre-heat pan on stove top on low heat. Spray lightly.
2. Add beaten eggs to pan and cook until egg are half done. Flip omelet and finish cooking.
3 Add tomatoes, cheese and green onions to edge of omelet. Gently fold one side of omelet over filling and serve.

• 2 cups ground flax seeds
• 2 cups ground almonds
• 1 cup oat bran
• 3 cups wheat bran
• 1 cup vanilla flavored whey protein
• 3 teaspoon cinnamon

1. Combine all ingredients and store in an airtight container.
2. To prepare, combine 1/2 cup cereal with 3/4 cup hot water. Let sit for 3 minutes and enjoy.

• 2 slices raisin bread
• 1/4 cup crushed pineapple
• 1/4 cup ricotta, skim
• 1 tablespoon honey
• 1/4 teaspoon cinnamon

1. Place crushed pineapple on bread slices. Spread ricotta over the pineapple. Drizzele the honey and sprinkle the cinnamon over the ricotta.
2. Preheat oven to broil.
3. Place bread slices on cookie sheet. Place in oven and cook for 3-4 minutes until ricotta melts.
4. Remove from oven and enjoy.

• 1 1/3 cups whole wheat flour
• 1/3 cup Splenda®
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• A pinch of nutmeg
• 1/2 teaspoon salt
• 1 cup milk
• 1 cup low-fat cottage cheese
• 3 tablespoons mild olive oil
• 2 large egg yolks
• 1 teaspoon vanilla
• Chopped nuts and raisins (if desired)
• 2 large egg whites

1. Preheat griddle to 350 or to medium heat on stove
2. Whisk the wet ingredients in a large bowl.
3. Whist the dry ingredients in another large bowl.
4. Pour wet ingredients over dry ingredients, stir until combined
5. Add in chopped nuts or raisins, if desired.
6. Beat until the peaks are stiff but not dry, then fold in 2 large egg whites. Batter will be thick and bubbly.
7. Spoon 1/3 cup batter onto the griddle for each pancake, nudging the batter into rounds. Cook until the top of each pancake is starting to dry around the edges (These are moist and will take longer to cook than regular pancakes. ).
8. Serve right off the grill.

• 1/2 cup old fashioned oatmeal
• 5 toasted almonds
• 3 tablespoons raisins
• 1 scoop favorite protein powder (vanilla or chocolate)
• 1 cup vanilla soy milk

Combine all Ingredients and cook in microwave until done, (about 2 minutes.)

Muesli is a Swiss word that means “mush.” It dates back to 1895 when Dr. Bircher-Benner invented it.

• 1 cup vanilla yogurt
• 1 cup old fashioned rolled oats
• 1 cup fresh berries
• 1/8 cup raisins
• 1 teaspoon honey

Mix all ingredients together and serve

• 1/8 cup slivered almonds
• 2 bananas, sliced into pieces
• 4 tablespoons vanilla yogurt
• 3 tablespoons low-fat sour cream
• 1 tablespoon honey
• 1/4 teaspoons ground cinnamon

Combine all ingredients and enjoy. This can be stored in the
refrigerator for up to 3 days.