Guilt Free Eggs Benny

Guilt Free Eggs Benny

Guilt Free Eggs Benny is the perfect way to enjoy Mother’s Day without sacrificing on everyones favourite, Eggs Benedict. The golden cauliflower cakes are gluten free, low in fat and carbs, and high in fibre.  Poached eggs and ham provide protein and are super delicious topped with a lemony avocado sauce. You won’t miss a thing with this delicious and nutritious take on a classic. Guilt Free Eggs Benny make a wonderful weekend brunch for Mother’s Day. 

I’ve never been much of a dieter per se and I’m even less a fan of fad diets.  The only fad diet I’ve tried was the Atkins Diet about 17 years ago.  It’s not that it didn’t work, but as with most fad diets it didn’t foster a consistent long term healthy diet and lifestyle. Let’s just say I’m a firm believer of everything in moderation, proper portion sizes, healthy choices and regular exercise. I can preach this because I’ve been the same weight within 10 pounds give or take since I can remember.  

It does seem that as I get older it’s a bit harder to maintain. Could be metabolism, hormones, but mostly I think it’s the wine starting to make a gain.  So it can be said again that healthy choices are at play here. Drinking too much in general is not a healthy choice, but my reality is that I’d rather do more exercise than not enjoy a couple glasses of wine when I choose.   Don’t get me wrong, I’ll devour a plate of cheesy nachos like it’s my last meal too, but again it’s in moderation. I could also seriously stand to eat more leafy greens and whole fruits, so believe me, I’m not perfect. But overall I tend to eat reasonably well and get regular exercise.  So for those of you like myself who want to make those healthy choices without sacrificing deliciousness, you’ll love these Guilt Free Eggs Benny. Enjoy!

Recipe source for Guilt Free Eggs Benny:  Compelled To Cook

Guilt Free Eggs Benny
Print Recipe
    Servings Prep Time
    4 people 40 minutes
    Cook Time
    25-30 minutes
    Servings Prep Time
    4 people 40 minutes
    Cook Time
    25-30 minutes
    Guilt Free Eggs Benny
    Print Recipe
      Servings Prep Time
      4 people 40 minutes
      Cook Time
      25-30 minutes
      Servings Prep Time
      4 people 40 minutes
      Cook Time
      25-30 minutes
      Ingredients
      Cauliflower Cakes
      Avocado Sauce
      Assembly
      Servings: people
      Instructions
      Cauliflower Cakes
      1. Cut trimmed cauliflower into large pieces. Boil or steam cauliflower until just tender, about 5-6 minutes depending on size of pieces. Drain and rinse with cold water until cool. Allow to drain completely and press dry with a paper towel to absorb any excess moisture.
      2. Using a food processor, pulse together cooked cauliflower, oat flour, eggs, salt and pepper until combined and cauliflower is broken down into small bits. (you want some texture remaining) Stir in parmesan cheese, green onions, and parsley.
      3. Heat 1 tbsp of olive oil in a non stick pan over medium heat. Using approximately 1/4 cup of cauliflower mixture form into patties by scooping into a 3" ring mold set in the bottom of the pan and flatten with a spoon. Remove the ring mold and repeat for remaining cakes. Alternatively, you can drop 1/4 cup of mixture into hot pan and flatten into a 3" disk using the back of a spoon. Cook for 4-5 minutes per side until golden and keep warm uncovered in a 200℉ oven. Repeat with remaining cauliflower mixture to make a total of 8 cakes.
      Avocado Sauce
      1. Split avocado in half and remove pit. Scoop out flesh into the bowl of a food processor or blender. Add yogurt, olive oil, lemon juice, salt and pepper. Blend until smooth. With processor running, slowly add water until desired consistency is reached. Taste for seasoning and spoon over eggs.
      Assembly
      1. Using the same pan from cooking the cauliflower cakes, gently warm ham or back bacon while eggs are cooking.
      2. Fill a large shallow pan with 2"-3" of water and add 2 tbsp of white vinegar. Heat to a simmer. Poach 8 eggs by first cracking 1 egg into a small bowl and sliding egg gently into the water. Repeat with remaining eggs. Cook for 4 minutes for soft eggs. Scoop out egg using a slotted spoon and rest onto a paper towel lined plate to absorb excess water.
      3. Top each cauliflower cake with 1 ounce of ham or back bacon. Add a poached egg to each and top with a generous spoonful of avocado sauce. Garnish with chives if desired. Serve immediately.
      Recipe Notes

      To make oat flour, grind 1/2 cup oatmeal in a spice grinder until flour like.

      Use an egg poacher if available.

      Blueberry French Toast Bake

      Blueberry French Toast Bake

      This isn’t just any blueberry french toast! It’s a gorgeous make ahead Blueberry French Toast Bake that’s laced with cream cheese, blueberries and topped with a balsamic blueberry sauce that will have you licking your plate. It’s delicious to say the least and absolutely perfect for your Family Day long weekend. For me living in Alberta, Family Day falls on February 19th, and as luck would have it, I have the day off.

      I foresee a family day starting with a little extra sleep, not too much though! Just enough to make it feel indulgent but not enough to take away too much time of the day. Next comes the coffee, in large supply, sipped lazily on the sofa with idle chit chat and the odd flick of the cat toy. Soon after is breakfast, not our usual go to bacon and eggs but an indulgent make ahead Blueberry French Toast Bake. Crispy and eggy with speckles of cream cheese and blueberries. It’s pretty great at that, but wait, it’s topped with a bold, sweet and tangy balsamic blueberry sauce. The combination is exceptional, so if you’re lucky enough to spend the day with your family, treat everyone with a make ahead breakfast that they’ll be asking for time and again. Enjoy!

      Recipe source for Blueberry French Toast Bake adapted slightly from Best of Bridge French Toast Raphael

       

      Blueberry French Toast Bake
      Print Recipe
        Servings Prep Time
        6 people 25 minutes
        Cook Time
        40-45 minutes
        Servings Prep Time
        6 people 25 minutes
        Cook Time
        40-45 minutes
        Blueberry French Toast Bake
        Print Recipe
          Servings Prep Time
          6 people 25 minutes
          Cook Time
          40-45 minutes
          Servings Prep Time
          6 people 25 minutes
          Cook Time
          40-45 minutes
          Ingredients
          Blueberry French Toast Bake
          Balsamic Blueberry Sauce
          Servings: people
          Instructions
          Blueberry French Toast Bake
          1. In a medium bowl whisk together eggs, milk, maple syrup, cinnamon and nutmeg.
          2. Generously butter an 8"x8" pan. Spread half the bread cubes evenly in pan and dot with half of the cream cheese chunks. Sprinkle with 1/2 the blueberries. Repeat with remaining bread, cream cheese and blueberries. Pour egg mixture evenly over bread. Cover and refrigerate 8 hours or overnight.
          3. Preheat oven to 375℉. Bake uncovered for 40-45 minutes until golden and set in the centre. Remove from oven and serve with balsamic blueberry sauce.
          Balsamic Blueberry Sauce
          1. In a medium sauce pan combine blueberries, sugar, and 4 tbsp of water. Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes. Stir together cornstarch and remaining 2 tbsp of water. Stir into blueberries and heat to a full simmer. Remove from heat and stir in vanilla and blueberry balsamic vinegar. Serve warm with french toast.
          Recipe Notes

          Balsamic Blueberry Sauce can be made a day ahead with the french toast and rewarmed for serving, or cooked while the Blueberry French Toast  is baking. I made the french toast in muffin tins for presentation, however they were fussy to assemble and difficult to remove from tins.  A single 8"x8" pan is recommended.

          Parsnip Spice Muffins

          Parsnip Spice Muffins

          Give your carrot muffins a makeover with these wonderfully spiced and tender Parsnip Spice Muffins. Just like carrots, parsnips cook down to provide moisture, flavour and sweetness to baked goods. Already having a sweet note, parsnips readily take on an array of spices such as cloves, ginger and cinnamon. So get ready to fill your kitchen with the scent of baked goods and glorious spices with these gorgeous muffins.

          Inspired by Bon Appetit’s Parsnip Spice Cake, I chose to lighten up the batter with applesauce and use less oil, sugar and eggs to create a relatively healthy muffin. Tender and moist with a spicy aroma and flavour. They’re particularly good with a drizzle of sweetened cream cheese for a little sweet treat, but eaten plain with a cup of tea is also a pleasure.

          Parsnip Spice Muffins
          Print Recipe
            Servings Prep Time
            12 muffins 20 minutes
            Cook Time
            25-28 minutes
            Servings Prep Time
            12 muffins 20 minutes
            Cook Time
            25-28 minutes
            Parsnip Spice Muffins
            Print Recipe
              Servings Prep Time
              12 muffins 20 minutes
              Cook Time
              25-28 minutes
              Servings Prep Time
              12 muffins 20 minutes
              Cook Time
              25-28 minutes
              Ingredients
              Servings: muffins
              Instructions
              1. Preheat oven to 350℉ and line 12 muffin tins with parchment or muffin liners. In a small bowl whisk together flour, baking powder, spices and salt. Set aside.
              2. In a large bowl whisk together oil and sugar. Add eggs one at a time, incorporating after each. Whisk in applesauce, milk and vanilla to combine. Whisk in flour mixture and parsnips until just combined. Stir in pecans.
              3. Divide batter equally between prepared muffin tins using a generous 1/4 cup of batter each. Bake in preheated oven for 25-28 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool for 5 minutes. Remove to a cooling rack and allow to cool to room temperature.
              4. In a small bowl stir together cream cheese, icing sugar, milk and vanilla to form a smooth texture. Drizzle or spread onto cooled muffins.

              Baked Apple Cranberry Oatmeal

              Baked Apple Cranberry Oatmeal

              Christmas morning is fast approaching and it brings along with it a day indulgent in food and drink. Give your day a little sanity with healthy Baked Apple Cranberry Oatmeal. Perfect for a hectic Christmas morning because it’s quick, easy, and feeds a small crowd, leaving you time to enjoy opening gifts, and spending time with loved ones. Healthy yet hearty enough to carry you through your day until the overeating of turkey and dressing ensues.

              Baked Apple Cranberry Oatmeal is packed with fresh apples, dried cranberries, and spices, filling your kitchen with the aroma of baked apples and spice. The crumbly nut topping makes it indulgent and super delicious. It’s particularly tasty served warm with a dollop of yogurt or a splash of milk. Enjoy!

              Recipe source for Baked Apple Cranberry Oatmeal: Compelled To Cook

              Baked Apple Cranberry Oatmeal
              Print Recipe
                Servings Prep Time
                8-10 people 20 minutes
                Cook Time
                25-28 minutes
                Servings Prep Time
                8-10 people 20 minutes
                Cook Time
                25-28 minutes
                Baked Apple Cranberry Oatmeal
                Print Recipe
                  Servings Prep Time
                  8-10 people 20 minutes
                  Cook Time
                  25-28 minutes
                  Servings Prep Time
                  8-10 people 20 minutes
                  Cook Time
                  25-28 minutes
                  Ingredients
                  Baked Oatmeal
                  Topping
                  Servings: people
                  Instructions
                  Baked Oatmeal
                  1. Preheat oven to 350℉.
                  2. In a medium bowl whisk together milk, eggs, brown sugar, vanilla and spices.
                  3. Peel and core apples, cut into 1/2" chunks, add to bowl. Whisk in oatmeal and baking powder. Stir in dried cranberries and nuts. Pour into a greased 9"x9" or 7"x11" baking dish.
                  Topping
                  1. Combine all ingredients until crumbly using a fork, pastry cutter or mini food processor. Sprinkle evenly over oatmeal.
                  2. Bake for 25-28 minutes until set and golden in colour. Remove from oven and allow to cool for 10 minutes before serving. Serve warm with milk, cream, or yogurt.
                  Recipe Notes

                  If opting for gluten free, pulse 1/4 cup large flake oatmeal in a grinder until broken down and flour like or use gluten free flour.

                   

                  Spanish Chorizo Frittata

                  Spanish Chorizo Frittata

                  You just can’t beat a frittata for its simplicity and ease of preparation for something that looks so much more complicated than it actually is. Plus, you can make it any combination of flavours you want. My Spanish Chorizo Frittata is packed with flavour from spicy sausage, veggies, fresh herbs and smoked paprika. Many great flavours all hugged together with cheese and eggs. It’s the perfect meal served with a salad or hash browns.

                  Not only great for breakfast, lunch or dinner, it’s fantastic for guests since everything can be chopped in advance. Making the final preparation a simple matter of a little sautéing, adding whisked eggs and cream then popping in the oven until slightly puffed and golden. It takes mere minutes to pull it off once the prep is done.

                  So go crazy with your favourite meats, veggies and potatoes to create your own signature frittata. It’s also a great dish for those watching their carbohydrate intake as there’s no starchy crust and it can be made without meat for a great vegetarian option. I opted for a frittata with a Spanish flare full of sausage and a few of my favourite veggies. It’s delicious and I hope you enjoy it!

                  Recipe source for Spanish Chorizo Frittata:  Compelled To Cook

                  Spanish Chorizo Frittata
                  Print Recipe
                    Servings Prep Time
                    6 people 10 minutes
                    Cook Time
                    25-28 minutes
                    Servings Prep Time
                    6 people 10 minutes
                    Cook Time
                    25-28 minutes
                    Spanish Chorizo Frittata
                    Print Recipe
                      Servings Prep Time
                      6 people 10 minutes
                      Cook Time
                      25-28 minutes
                      Servings Prep Time
                      6 people 10 minutes
                      Cook Time
                      25-28 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 350℉. Heat olive oil in 10" cast iron skillet over medium heat. Add onion, green pepper, garlic and sauté for 2-3 minutes until starting to soften. Add chorizo and cook for an additional 2-3 minutes, stirring occasionally. Stir in spinach, roasted red peppers and herbs, cooking until spinach has completely wilted, approximately 2 minutes.
                      2. In a large bowl whisk together eggs, cream, smoked paprika, salt and pepper. Pour into skillet and stir 2-3 times. Sprinkle with cheese and stir just to combine. Allow to cook on stove top over medium low heat undisturbed until starting to set around the edge, approximately 5 minutes. Transfer pan to preheated oven and bake for 15-16 minutes. Remove from oven and allow to rest for 2-3 minutes before slicing.

                      Red Currant Raspberry Jelly

                      Red Currant Raspberry Jelly

                      Just a touch of tart and a whole lot of berry sweetness is what this gorgeous Red Currant Raspberry Jelly is. Sadly, fresh currants are very seasonal and a little difficult for me to find. Many years ago I had a neighbour take me to a friends who had many berry bushes including black currant. From those black currants and raspberries I made a jelly. It had fantastic flavour and a deep rich red colour. It became my husbands new favourite thing to put on toast. Needless to say it didn’t last long and ever since he has been asking me to make it again.

                      My first problem was finding fresh currants, so I sent out a post on Facebook. I will admit that even though I’m a blogger, I am not a big fan of Facebook, rather I’m not a big fan of having to have a personal profile to have a blogging page. But on this day Facebook became my hero, if only for a short time, because right away I had a co worker tell me where I could find currants. Currants that were merely minutes away and I was thrilled to say the least.

                      Since I’m only an occasional canner and the first currant jelly was made well before my blogging days of saving everything and making notes, there was no recipe to be found. So I adapted/combined the raspberry and currant jelly recipes from Bernardin canning books. The result is a gorgeous vibrant red jelly that’s sweet with just a hint of tartness from the currants and rather fantastic on a toasted english muffin. Enjoy!

                      Recipe source for Red Currant Raspberry Jelly:  Compelled To Cook

                       

                      Red Currant Raspberry Jelly
                      Print Recipe
                        Servings
                        9 250ml jars
                        Servings
                        9 250ml jars
                        Red Currant Raspberry Jelly
                        Print Recipe
                          Servings
                          9 250ml jars
                          Servings
                          9 250ml jars
                          Ingredients
                          Servings: 250ml jars
                          Instructions
                          1. In a large heavy pot add currants, raspberries and water. Bring to a simmer and cook for 10 minutes, mashing fruit as it cooks down. Remove from heat and strain through several layers of cheese cloth or pour into a jelly bag. Allow liquid to drip out over several hours or preferably overnight. Gently press solids to retrieve the last bit of liquid, being careful not to over squeeze the fruit as squeezing the fruit will bring out the bitterness in the skins.
                          2. Prepare canner, jars, snap lids and bands and assemble all necessary equipment such as tongs and towels prior to starting. Wash and rinse jars, snap lids and bands. Place jars on a rack in your canner. Fill with water to 1" above the jars. Heat until water reaches 180℉. Keep warm until ready to use. In a small pot add snap lids and cover with water. Heat until water reaches 180℉, keep warm until ready to use.
                          3. To a large heavy pot add 7 cups of sugar, 6.5 cups of juice, and 2 tsp lemon juice. Bring to a rolling boil and add pectin. Continue with a rolling boil for a full minute. Remove from heat and skim foam. Immediately pour hot jelly into prepared jars leaving 1/4" headspace. Wipe rim and top with prepared lids, screwing the bands to finger tight. Place jars in prepared water bath canner, cover with lid and process for 10 minutes, adjusting for your altitude (see notes). For me it was 20 minutes. Turn off heat and allow canner to sit for 5 minutes before removing jars to a towel lined rack. Allow jars to cool undisturbed.
                          4. Remove bands and clean jar tops if needed. Re attach bands loosely and label as desired. Store in a cool dark place for up to 1 year. Enjoy!
                          Recipe Notes

                          Altitude Chart

                          1001-3000  Increase time by 5 minutes

                          3001-6000  Increase time by 10 milnutes

                          6001-8000  Increase time by 15 minutes

                          8001-10000  Increase time by 20 minutes