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• Preheat griddle or shallow frying pan to 375F or heat skillet to medium/medium low
• Beat egg, vanilla and cinnamon in bowl. Beat with a fork until well mixed
• Stir in low fat milk
• Grease the griddle or pan with a thin layer of oil or use nonstick spray.
• Place egg mixture in a shallow pan.
• Dip both sides of bread in egg mixture on one side, flip and coat the other side
• Cook bread slices on lightly greased nonstick griddle or skillet until both sides are brown.
• Add Butter and Syrup as desired. Optional: serve with syrup, applesauce, fruit slices, or jam.

Clean Up

• Put all unused ingredients in refrigerator
• Unplug Skillet/gridle or other appliances used
• Put any leftovers in Tupperware and save for later in the refrigerator.
• Wash any dirty dishes or place in dishwasher
• Wait until hot pan cools and wash

• With a rim of a glass or cup, press a hole in the center of the slice of bread.
• Heat a skillet or griddle over medium heat (about 350 degrees) and melt the butter.
• When the butter is all spread out, place the bread in the skillet.
• Crack the egg straight into the center of the hole.
• Sprinkle the egg with salt and pepper.
• Cook until the egg sets a bit on the bottom. After about a minute, flip it over with a spatula and salt and pepper the other side.
• Move the toast around in the skillet, soaking up all of the glorious butter.
• Let it cook until the yolk feels soft. Here's the key: golden brown toast, white (not browned/burned) whites, soft unbroken yolk.
• Using spatula take the toast off the griddle, and transfer to plate. Enjoy!

• In a medium bowl, beat the eggs with 1/4 teaspoon each salt and pepper.
• Heat the butter in a large nonstick skillet over medium-high heat.
• Cook the eggs, stirring, until set but still soft, 2 to 3 minutes.
• Divide the eggs among the tortillas.
• Top with whatever toppings you like. Example: avocado, salsa, Monterey Jack, and cilantro.

• Add 1 cup of flour to medium bowl 1
• Add 1 tablespoon of white sugar to medium bowl 1
• Add 1/4 teaspoon of salt to medium bowl 1
• Stir all ingredients together
• In medium bowl add vegetable oil 2
• Add 2 ripe bananas to medium bowl 2
• Add 1 cup of milk to medium bowl 2
• Mix banana mixture together
• Stir flour mixture into banana mixture
• Plug in a hot plate or turn burner on
• Spray pan evenly with cooking spray
• Scoop mix into pan
• Wait until outside rim of pancake is bubbling to flip
• Flip pancake
• Cook until pancake is golden brown on both sides

• Preheat oven to 425 F.
• Line standard muffin pan with 12 liners and set aside.
• In a medium bowl, mash banana with a fork.
• Then beat in the egg and add rolled oats, baking powder, brown sugar and vanilla.
• Mix well.
• Divide the batter into the prepared muffin pan and bake for 15 minutes.
• Remove from oven and cool for 5 minutes.
• Remove muffins from pan

• If the strawberries are fresh, cut the tops off
• Add juice, yogurt, and fruit to blender
• On blender, press "puree" or "blend" for about 1 min until smooth.
• Pour in a cup and enjoy!

• If you have a whole cantaloupe or honeydew melon, cut it into quarters.
• Get a spoon and scoop the seeds out of the middle and throw them away.
• Cut the melon away from the skin and cube it.
• In a blender, combine cantaloupe, honeydew, lime juice, and sugar.
• Blend until smooth.
• Pour into glasses and serve.

• In a blender, combine all ingredients and puree until smooth.

• Cut green stems off Strawberries, then rinse
• Peel orange
• Add 1 cup ice to blender
• Add Banana, strawberries, oranges, and baby spinach to Blender
• Add 1 cup cold water to Blender
• Place top on blender, then press puree/blend
• Puree/blend until smooth
• Pour in cup and enjoy

• Blend 1/4 cup each milk and pureed strawberries, 1-1/3 cups ice cream, 2-1/2oz. bananas, in blender until well blended.
• Pour into tall chilled glass; top with 1 Tbsp. each whipped cream and granola, and 1 tsp. strawberry sauce.