Sprint 2 the Table

Appetites and Adventures

Blood Orange Avocado Scones

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Baking is one of my favorite things to do.

Any opportunity to create something #strangebugood!

This marks the start of round 2 of Heather’s MMAZ link up.  She changed up the format, making week 1 a creation opportunity and week 2 a time experiment with someone’s recipe from week 1.  I love the new twist!!!

MMAZ

Today we start with A.  A is for Avocado.

Baking with avocado may seem odd, but no, this isn’t an April Fool’s joke.  Don’t be scared – #strangebutgood flavor twists are fun!

Avocados add an incredible texture to baked goods.  A little silky, a little rich, it takes this slightly sweet, crumbly scone to a new level.  You don’t taste it in the least!  Avocados are also a great, healthy option to replace fats in sweets.  It makes creating a vegan recipe even easier, as you can use them to replace butter or other animal fats.

Blood Orange Avocado Scones 1

My favorite part about these scones is the bright citrus from the blood orange.  They are is season right now and not to be missed.  Blood oranges are less sweet than a navel, but are more complex.  They also have more Iron than a regular orange.  An orange amplified, if you will.  That said, you could sub in a regular orange and be just fine.

Using a mix of almond meal and chickpea flour, I also made these scones gluten-free!  The chickpea flour leaves just a hint of nuttiness, which perfectly compliments the almond meal.  These two flours also provide a TON of protein.  Each scone has almost 8 grams!

Blood Orange Avocado Scones 2

If you don’t have chickpea flour, you could sub in brown rice flour or another gluten-free flour.  If you don’t care about the gluten free feature, you can use whole wheat pastry flour; however, you should also leave out the vinegar and xantham if you do so.

I’m also linking these up to Katie’s Marvelous Monday… because how is starting out the week with a homemade scone and coffee not marvelous?

Marvelous Monday

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Blood Orange Avocado Scones

Blood Orange Avocado Scones

  • 1 C almond meal
  • 1 C chickpea flour
  • 1/3 C tagatose (or other sweetener)
  • 1 tsp no-sodium baking powder
  • 1 tsp xantham gum
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • Zest of 1 blood orange
  • 3 T unsweetened almond milk
  • Juice from 1/2 blood orange
  • 6 T (2 oz) avocado
  • 1 tsp apple cider vinegar
  • 1 tsp butter vanilla extract

Preheat oven to 350.  Line a cookie sheet with parchment paper dusted with GF or rice flour.

In a medium bowl whisk together dry ingredients and zest.  

Place milk, avocado, vinegar, and extract blender or mini food processor.  Purée until well-combined.  Add purée to flour mixture.

Combine with a spoon and then fold together with your hands to form a ball.  Dough will be sticky at first but will come together.

Move dough to cookie sheet and flatten into a 1 inch thick disk.  Cut disk into 6 pieces with a sharp knife.  Do not separate.

Bake for about 15 minutes, until lightly browned.  

Note: I baked these in a convection oven.  I’ve adjusted the instructions for a regular bake, but if the middle doesn’t cook as well, pull the scones apart and bake an additional 3-5 mins.

Approximate nutritionals: 198 calories, 11.8g fat, 14.7mg sodium, 23.1 carbohydrates, 4.4g fiber, 2.9g sugar, 7.7g protein.

***

Quick weekend highlight reel: I took a “Rockstar Yoga” class with 150 people, PR’d standing lunges and front squats with 135lbs, learned how to wear a corset, and got a cat.  None of this is an April Fool’s joke.

Have you ever baked with avocado?  Do you think I’m nuts?

What is on your weekend highlight reel?

Everything Bagel Schmear

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Breakfasts are often like dessert in my house.

To be honest, many meals are like dessert in my house… 

Lately something strange (but good) has happened – I’ve been craving SAVORY breakfasts.  I don’t question my body, I just go with it.  Savory it is.

I blame Jenn and her preggo bagel talk for this craving (no, I’m not pregnant too – hahaha).  I used to love everything bagels… but those aren’t exactly competitor-diet approved.

everything schmear

I have learned that to recreate many unapproved foods, all you need are the right spices.  Ezekial bread IS approved, so I used it as the base for an everything schmear.

According to Urban Dictionary, a schmear is:

schmear definition

This is NOT a post about #3.

The addicting trifecta of dried seeds, onion, and garlic tastes just as good in the form of a topping as it does attached to a bagel!

The usual seeds used are sesame and poppy seeds.  Poppy seeds aren’t something I keep on hand, but in a particularly inspired moment I added chia seeds instead!

everything schmear 2

A good schmear must be creamy.  I achieved the cream-factor by blending up cottage cheese with my everything flavors, giving this spread a giant protein punch!  Out of curiosity I used Two Foods to compare the nutritionals for generic cream cheese and cottage cheese.

I knew cream cheese wasn’t exactly a health food, but whoa… cottage cheese, for the win.

cream cheese

cottage cheese

Toast up a slice of your favorite healthy bread and guiltlessly schmear everything on!  For sides, I pan-heated some no-salt deli turkey and had a side of blueberries (the craze continues).

everything schmear 1

Everything Bagel Schmear

  • 1/2 C no-salt cottage cheese
  • ~2 tsp liquid (I used unsweetened almond milk)
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp butter extract
  • 1 tsp chia seeds
  • 1/2 tsp sesame seeds

In a blender, combine cottage cheese, liquid, onion powder, garlic powder, pepper, butter extract, and 1/2 tsp chia seeds.  Blend until smooth, adding more liquid if needed.

Add remaining chia seeds and sesame seeds.  Stir to combine.

Schmear your bagel or muffin and enjoy!

Makes 2 servings.

***

This everything bagel spice blend has so many possibilities… my mind is churning!!!

What is your favorite bagel schmear?

What was the best part about your weekend?  I got a 85 minute sports massage!

Sweet Potato Baked Oatmeal

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I am not a morning person.

That’s an understatement.

After hitting snooze too many a few times, I’m forced to race through my morning routine. I squeeze in a quick workout, shower, try to make my face look presentable for work, and inhale breakfast. This means I NEVER have time for something a decadent as baked oatmeal.

Then light bulb went off. Pre-Baked Oatmeal.  I made this Raspberry version last spring, but wanted to create one for the winter months.

Sweet Potato Baked Oatmeal

Sweet Potatoes are one of the seasonal items I most look forward to. The sweet potato helps to bind these bakes together, and provides a creamy texture that is excellent against the chewy rolled oats.

Aside from the pie-like taste they add, sweet potatoes also pack a ton of nutrients. They are rich in Vitamins B6, C, D, and are good sources of iron and magnesium.

Sweet Potato Baked Oatmeal

When you freeze them, all you have to do is pull one or two out and pop it in the microwave to defrost.  45 seconds later you can be shoveling delicately eating your oatmeal on the run.

Yes, this baked oatmeal recipe was created to be made in advance to freeze… however, I dare you not to eat one hot out of the oven.  I “iced” mine with a mixture of Greek yogurt, cinnamon, and a couple of drops of liquid Stevia.

Sweet Potato Baked Oatmeal with Icing

Sweet Potato Baked Oatmeal

Sweet Potato Baked Oatmeal

  • 1 ½ C canned or mashed sweet potato
  • 1 egg
  • ½ tsp almond extract
  • ¼ tsp maple extract
  • 3 C rolled oats
  • 1 T cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 tsp baking powder
  • 20 drops liquid stevia
  • ¾ C Silk Pure Almond Unsweetened Vanilla

Pre-heat oven to 350 degrees. Line a muffin pan with cupcake liners, or grease with cooking spray.

Mix together sweet potato, egg, milk, and extracts. Stir in oats, spices, baking powder, and sweetener. Mix in milk and stir until combined.

Pour batter evenly into tins.  Bake 20-25 minutes, or until a tooth pick comes out clean.

Enjoy a few fresh, and allow the remaining to cool completely before placing in a freezer bag for storage. For a quick breakfast, remove muffin from the freezer and microwave ~30 seconds (until warmed through).

Makes 12 muffins.

Notes:

  • Use a flax egg (1T ground flax + 3T water) to make the recipe vegan
  • Use Gluten-Free Oatmeal to make these gluten-free
  • Can sub ¼ C sugar for the Stevia
  • Using Silk Pure Almond Unsweetened Vanilla rather than skim milk saves you 42 calories in this recipe

Laura Hall Sweet Potato Baked Oatmeal Nutrition

Be sure to check out Silk Pure Almond website and Facebook page to see more delicious, creative recipes!

This post is part of a sponsored campaign with Silk and FitFluential, LLC. All opinions are my own. Learn more about Silk Pure Almond Unsweetened on Facebook andTwitter.

***

Thank you all SO much for all of your support during the past weekend’s race.  It was SO much fun, and we didn’t come in last. 🙂  I’m working on a recap!

Are you a morning person?

What is your favorite “quick” breakfast?

Brandied Baked French Toast

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What didn’t I eat Wednesday may be a more appropriate title.

I may have over-done it on the sweets…

Do you look forward to the holidays being over?  After I left my mom’s last night, I was sad to be going home alone, but at the same time a little relieved to get back into a normal routine.

I do hate leaving this beautiful scene though!

mosaic96e9be07a00195087ae2d0694cac418601e242af

Today I was going to take another “break” from blogging.  Then I realized a) I don’t really have anything else to do and b) this would be a fun way to shock myself into going cold turkey on the sugar.  I didn’t get pictures of it all, and we slept in so it is kind of a random slew of snack rather than meals.  You’ve been warned.

We didn’t totally fail at Jenn’s What I Ate Wednesday theme this month… but it could have been better less sugar-filled:

Check out my Christmas eats, and then be sure to head over to Jenn @ Peas and Crayons and see what everyone else ate on this most wonderful day of the year!

Meal 1:

I didn’t have Fitmixer Aminos at my mom’s, but I did have my ACV and water first thing

Christmas Eve I prepared an overnight baked french toast to be ready to pop in the oven Christmas morning (almost afternoon… we didn’t eat until 11a).  We open presents while it baked.  Before the toast, we started out with a Christmas tradition: mimosas!

The french toast was served with an easy cranberry sauce.  I soaked fresh cranberries in Gran Mariner (orange liqueur), and placed it all in a small sauce pan with some vanilla liquid stevia and cinnamon.  I let that simmer on low heat while we opened presents, adding a little water as needed.

The Brandied Baked French Toast recipe is below.  It will look like it has a lot of booze in it, but it really isn’t strong once you bake it.  Most of the booze cooks out.  I tried to keep it a little lighter using unsweetened almond milk rather than a traditional cream or whole milk.  Making that simple change save a lot on calories and fat, but you don’t loose any flavor.  This resulted in a flavorful, surprisingly light, fluffy French toast… it may have to happen once more on New Years Day.

Also on our breakfast table was French-pressed coffee, ambrosia (my mom and sister’s favorite… I passed), and fresh figs wrapped in prosciutto.

Meal 2:

Popcorn.  We devoured a bag of Smart Food’s Parmesan & Herb Popcorn while watching Elf.

smart food

I grazed some more on almonds, random sweets, an extra bite (or 5) of breakfast… but we really enjoyed sea salt-breadcrumb dark chocolate by Chuao that Santa brought me:

Meal 3:

I don’t know if this counts as a meal… but we snacked on more prosciutto with Trader Joes’ Raisin Rosemary Crisps (like the Raincoat crisps sold at WF, but much cheaper), cream cheese with strawberry-champagne jam, hummus, carrots, and celery while dinner cooked.  With a pear cider cocktail (pear cider + brandy, ginger liqueur, and lime juice). mosaic0b25d31f486daf509eeb7b4a6a6c7088509ad55a

Meal 4:

This meal was probably unnecessary after all of that.  In my family, Christmas Eve dinner and Christmas brunch  are a bigger deal than Christmas night, so we didn’t do anything too fancy.

I kept my plate small, but everything was delicious.  We made a quick salad, wild rice with pomegranate and kale, roasted sweet potatoes, and grilled lamb chops.  All drizzled with a thick balsamic.  There was also an unpictured glass of Alamos Malbec… did I mention the return of Sober January?

Also unnecessary was dessert… which I happily enjoyed.  German Chocolate Cookies, coming to you Friday!

Brandied Baked French Toast

Brandied Baked French Toast

  • 1 loaf Ciabatta bread in 1-inch slices
  • 3 C unsweetned vanilla almond milk
  • 3 eggs
  • 1 T brown sugar
  • 1 packet Stevia (can replace with more sugar)
  • 1 T cinnamon
  • 1/2 tsp nutmeg
  • 3 T Cointreau
  • 3 T Frangelico
  • 1 T brandy
  • Optional: 1/2 grated apple

Grease a 9×13-inch baking dish (I used Pam).

Place bread in two tightly-packed layers in the pan.  If you use the apple or other fillings (any fruit or nut would work), sprinkle them between the layers.

Whisk milk, eggs, sugar, spices, and booze together in a large bowl.  Pour mixture over the bread.  Wrap tightly with plastic wrap and refrigerate overnight.  The bread will absorb the milk mixture overnight.

Bake at 425 for 25-30 minutes, until fluffed and golden brown.  

Cut into squares and serve with fruit, syrup, or any other favorite breakfast topping.

Serves 6-8.

Notes: If you don’t like the alcohols, you may use a couple of teaspoons of vanilla or other extract.  You could also experiment with other liqueurs like Irish cream, Gran Mariner, Kahlua, rum, etc.

***

The gluttony will stop after this week… I swear.  I have one more cookie recipe to share, and it’s slightly lightened up!

How were your holiday meals?  What was the winner?

Are you a little relieved when the festivities end?

Kiss My Cauliflower

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Do you ever wonder where expressions come from?

Rough as a cob?  Wait… I know where that came from…

In the South, but “kiss my grits” is accepted as a nicer way for asking someone to kiss your hind end.

I’m a terrible Southerner.  I don’t sugarcoat.  I’ll tell you to kiss my ass if you deserve it. 😉  Food preferences are another way in which I fail as a Georgia girl.

Things I don’t like:

  • Cornbread
  • Fried okra (or any okra)
  • Honey Baked Ham (it’s at EVERY potluck)
  • Jell-o molds
  • Ambrosia
  • Green bean casserole
  • Grits

Correction.  I like grits my way: strange but good.

In my family Christmas brunch is the most anticipated meal.  We break out the mimosas, crank up the Christmas tunes, and create a meal that is much larger than necessary.  Growing up, a traditional Southern brunch in my house included biscuits, hot choc (chocolate gravy), bacon, eggs, and grits.

The fun thing about my family is that we don’t feel the need to stick to tradition.  Variety is the spice of life!  Therefore, this Christmas morning instead of suffering through the sand-like, over-buttered Southern classic, I’ll be enjoying cauliflower.

Cauliflower Grits

I’ve long been a fan of using cauliflower as a rice or flour substitute.  It provides a neutral, low carb base for virtually any flavor.  I’ve used it for Thai-inspired bowls, my favorite Mexican Rice Bowl, and even as the base for pizza crust.

As I researched Christmas morning breakfast ideas, I thought why not use it as grits?  Cauliflower even looks like grits after a good pulse in the food processor.

Cauliflower Grits

Admittedly, I was even a little surprised when this strange but good take on grits actually worked.  You can add any flavors you like.  I was feeling a savory breakfast and added lots of black pepper and garlic.

It’s also much easier than grits.  There are no concerns about it sticking and you don’t have to wait 25 mins.  My “grits” were done in less than 10 minutes!

Cauliflower Grits

Topped with a runny egg and served with a vegan maple sausage and toast, this is a classic breakfast will never be the same!

Thank you to everyone who participated and/or checked out the first Strange But Good link up Friday!  If you read earlier in the day, check back and see all the odd deliciousness people added over the weekend.  We’ll be doing it again this Friday – please join in!

Cauliflower Grits

Kiss My Cauliflower

  • 100g cauliflower florets
  • 1/4 C unsweetened almond milk
  • 1/4 tsp butter extract
  • Garlic powder
  • Freshly ground black pepper

In a food processor (or Vitamix), pulse the cauliflower florets until they are fine, like couscous or small rice.

Grease a skillet  (I used PAM) and place on stove top over medium-high heat.

Pour the cauliflower “grits” into skillet, add milk and butter extract (you can also use “real” butter).  Stir until combined.  Add garlic powder and pepper to taste.

Cook until the “grits” warm and become tender (~5 mins).

Taste and adjust seasonings as needed.

Makes 1 serving, easily multiplied.

***

My heart goes out to the community and families affected by Friday’s tragedy… I was going to post about it but cannot find the right words.  Take a moment today to send thoughts of light and courage to those that lost, and to appreciate all that we have.

If you celebrate, do you do a big Christmas morning brunch? Do you know what you’re having this year?

Do you dislike any foods from your region/culture that everyone else seems to love?

Banana S’mores Protein Pancakes

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Cover me in syrup.

‘Cause I’m going to roll in Heather’s pancakes.

You know when you meet someone and feel like you’ve known them forever?  That’s how I feel about Heather.  Maybe that means I’m too comfortable…

Heather and me at Blend 2012 (photo courtesy Heather)

When she came to visit recently, I decided to take advantage of the situation and ask for a favor – a guest blog while I’m skiing with other Heather.  Yes, I shamelessly made my guest cook, and then asked for a guest post during a holiday week.  Worst hostess ever.

Lucky for all of us she wasn’t offended and agreed to write this post.  Banana S’mores Protein Pancakes.  Holy mother of deliciousness.  Thank you, my friend.

Hey hey Sprint 2 the Table Fans!

Heather here from Kiss My Broccoli subbing in for Laura today while she’s frolicking in the snowy wonderland of Colorado with Heather.  Not gonna lie, I’m definitely a little jealous…of the chance to hang with my namesake…NOT of the snow!  They can keep that stuff all to themselves!  (Editor’s Note: Snow for skiing is acceptable snow! :))

When Laura asked me if I would be willing to write a guest post for her, I agreed without hesitation.  I mean, c’mon, I owe her more than a plate of snickerdoodle pancakes for the amazing time she showed Allie and me during our visit to Atlanta last weekend.

Speaking of pancakes…my blog may hint at my love of broccoli, but since I started blogging almost two years ago (wow, where does the time go?), I’ve discovered that I am downright passionate about pancakes.  Almost every Sunday, you’ll find a new recipe on my blog with a variety of flavor combinations and ingredients, sometimes even gluten-free or vegan varieties, but my all-time favorite?

PROTEIN PANCAKES!

I’ve been reading Laura’s blog for a while now, and one of the things I love most about her recipes (besides her amazing creativity and use of spices) is the high protein content in all of them.  Even if you’re not training for a figure competition, it’s still important to be sure you’re getting enough protein in your diet.  Besides building and repairing muscle tissue post workout, including more protein in your meals can help you feel more satisfied throughout the day… thus curbing those “snacky” cravings we sometimes get.

Cottage cheese, peanut flour, edamame, chicken, and fish are some of my favorite sources of protein.  While natural sources are the best to look to, I love mixing it up a bit with protein powders as well.

But no need to get boring… I can NEVER understand those people who just throw some powder in a glass of water and call it done… especially when you can whip up a batch of these babies in all of about 20 minutes.

Graham crackers, chocolate, bananas…what’s not to love?

Banana S’mores Protein Pancakes

  • 1/8 cup maple syrup
  • 1 tablespoon unsweetened cocoa powder
  • 1 modified flax egg (1/2 tablespoon ground flax + 1 1/2 tablespoons warm water)
  • 1/3 cup whole wheat pastry flour
  • 1 scoop vanilla protein powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened vanilla almond milk
  • 1 tablespoon semi-sweet chocolate chips
  • 1 graham cracker sheet, crushed and more chocolate chips for garnish (optional) 
  1. To make chocolate syrup, combine syrup and cocoa powder, whisk until smooth.
  2. Heat a non-stick skillet over medium heat and coat with cooking spray.
  3. Prepare flax egg and allow to set.
  4. Combine flour, protein powder, baking powder, and cinnamon in a medium-sized bowl.
  5. In a separate bowl, combine flax egg, vanilla, and milk.
  6. Add wet ingredients to dry ingredients and stir until all the flour is incorporated.
  7. Fold in chocolate chips.
  8. Spoon batter onto greased skillet (makes 3 small-medium pancakes) and allow to cook for approximately 4-5 minutes per side.
  9. Transfer to a plate, layer with banana slices, and top with chocolate syrup.

The perfect post-workout breakfast… or heck, ANY breakfast… I mean, it IS chocolate, right? 😉

And if you don’t want to add the protein powder, they’re just as tasty… just be sure to cut the liquid down to compensate!  (Editor’s Note: What if I don’t have liquid?  Kidding!!!)

But whatever you do, don’t skimp on the chocolate!  Thanks to everyone for reading! I hope you’ll stop by my blog at Kiss My Broccoli and say hello…Sunday’s may be for pancakes, but I DO make other tasty things as well! 😉
And thank you so much Laura for having me!

***

I think I need to make these for breakfast while we’re in Vail!  Like right now.  Ski fuel!

Do you use protein powder? What is your favorite brand?  

What is your favorite natural source of protein?

Spiced TVP Breakfast Squash

By

Universally good food.

The stuff you’d eat regardless of your “diet.”

I’m really excited to be able to participate in Heather’s Meatless Monday’s A-Z!  I’m almost as excited to use this month’s ingredient, nutmeg, in one of my go-to universally good breakfast foods: TVP oatmeal.   I still ate it on my “break” from my nutrition plan!  Translation: it’s really, really good.

Nutmeg is one of my favorite “winter” spices.  I say winter because it has such a warm quality to it.  the smell of it brings to mind spiced desserts, fireplaces, and red wine.  (Ok, ok… I think of red wine no matter what.)

I prefer to use freshly grated nutmeg.  I always recommend keeping fresh spices on hand because they store longer and are more flavorful.  Whole nutmeg can be found in the spice section of your grocery store.  It looks like a little round nut.  All you need is a microplane and you have fresh nutmeg to top your dishes.

Click for source

Squash takes a little time to roast, so I didn’t want to spend any more time making the TVP oatmeal.  Yes, I realize this is extreme laziness and I could have been making them simultaneously.  Something good came out of my laziness – the discovery that TVP can be cooked in the microwave like oatmeal.

After a quick cook in the microwave, I stuffed my squash and popped it back in the over to brown a bit on top and allow some of the spices from the TVP to soak into the squash bowl.

If you like fruit in your “oatmeal,” you can stir in your favorites before putting the stuffed squash back in the oven.  I stirred blueberries into mine – I love the way they burst in your mouth when they are hot.

I also grated a little extra fresh nutmeg on top for the picture an added punch of flavor.  Annnnd… I had to top the whole thing with peanut butter.

This also makes for a fabulous brinner.

Spiced TVP Breakfast Squash

  • 1 Kiri squash (or other small squash)
  • 1/2 C TVP
  • 1 C water
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 5-6 drops liquid Stevia
  • Optional: fruit to stir into or top TVP (I used blueberries)
Preheat oven to 350.

Cut squash in half and gut (remove seeds).  Place on a baking sheet , cut side up, and roast until tender (~15 mins),

Add TVP and water to a medium-sized bowl.  Make sure the bowl is big enough because – like oatmeal – TVP will explode in the microwave.  

Microwave for ~2 mins, until tender.  Allow to rest and soak up any remaining water before stirring in vanilla and spices.

Remove squash from oven.  Stuff with the TVP mixture (stirring in fruit, if desired) and return to oven for ~5 mins, until slightly browned on top.

Place on plates and add toppings of choice.  I topped mine with a dusting of  fresh nutmeg, blueberries, and peanut butter.

Note: If you’re sensitive to soy, this would also be good with regular oatmeal in place of the TVP.

Makes 2 servings.

***

Speaking of Heather… I get to see her on Friday!  This week is going to draaaaag. 

Have you tried TVP oats yet?

What is your favorite “winter” spice?

Crab Eggs Benedict, Lightened Up

By

Would you believe I’ve NEVER had Eggs Benedict?

Sure, I’ve had a bite of someone else’s.  I’ve never ordered my own though.  At first it was because I was too picky.  Then it was because I was too health-conscious.

Monday night I was craving brinner (breakfast for dinner) but I needed to be responsible and eat some of the crab I  bought over the weekend before I goes bad.  I tweeted about my dilemma and the lovely Heather @ Girly Ever After (check out her blog – this fellow-Atlantan rocks and has PERFECT skin) saved the day by suggesting Eggs Benedict.

I actually had to make this again the next morning because I gobbled it down too fast to write down what I did or take any thing other than the following Instagram pic:

The sauce may sound a little ghetto when compared to the “real” thing.   I’m not going to tell you it’s as silky as the yolk-based variety.  However, this creamy, lightened up version put a big (guiltless) Cheshire Cat grin on my face.  (Not tomention it’s 1000x easier to make than  Hollandaise.)

A little cayenne heat and lemon tartness was especially good against the rich crab meat.  If you don’t have/like/eat crab, you could try it with ham, bacon, tempeh bacon, or even a veggie sausage patty.

This was also my first time poaching an egg.  I don’t know why I waited so long – it’s really easy!  A few people told me the trick is to add vinegar to the water to prevent breakage.

Another tip is to bring the water to a boil, but then lower it to a rolling boil before adding the egg.  It must work because I had no problems.

Not wanting to overshadow the rich flavors in this dish, I served it with a simple arugula, cilantro, and heirloom tomato salad dressed with lemon juice and black pepper.

Is there anything more fabulous than a runny egg yolk?  I think not.  #yolkporn

I’m really not sure why you’re still reading this instead of running sprinting to the kitchen make your own.

 

Lightened Up Crab Eggs Benedict

  • 1 egg
  • 1 T apple cider vinegar
  • 1 slice Ezekial bread (or carb of choice) 
  • 3 oz crab meat
  • 2 T Greek yogurt
  • 1 tsp nutritional yeast
  • 1/2 tsp fresh lemon juice
  • 1/4 tsp dry mustard
  • Pinch of cayenne pepper
  • Fresh cilantro and cracked black pepper (to garnish)

Fill a small pot with 2 inches of water and vinegar.  Bring water to a boil and reduce heat to a rolling boil.  Crack the egg into a small dish and gently pour into pot.  Simmer for 2-3 mins (will vary depending on how runny you like your yolk).

Meanwhile, toast bread and heat crab meat.

Combine yogurt, dry mustard, nutritional yeast, lemon juice, and cayenne in a small bowl and briefly microwave (~10 secs) to warm.

Place toasted bread on plate with crab on top.  

Carefully remove egg from the water with a slotted spoon, letting excess water drain off.  Place on top of crab; spoon sauce over the top.  Garnish with cilantro and black pepper

Commence feast.

Serves 1, easily multiplied.

***

I can’t believe it now, but at one point I was so picky I wouldn’t eat eggs, yogurt, or anything green (unless it was drenched in ranch).

Have you ever poached an egg?

What is your favorite lightened up decadent recipe?  Or what would you like to see lightened up?

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