Tuesday, March 25, 2014

Light Eggs Benedict

I literally have not even finished eating this masterpiece and I ran to my computer to type up a post for everybody.

First, let me start by saying, I have learned not to try and take unhealthy recipes and make them healthy in my everyday life. I try to just eat very simple and very clean. Limited ingredients, sometimes its a little bland, but it is getting my body the fuel it needs. I truly believe food is an addiction and I think eating shortcut meals, desserts, snacks, really just enables the problem. However, when I feel it creeping in the back of my mind that I want to cheat, that's when I'll incorporate a lightened option.

I have been absolutely obsessed with my zucchini cakes and finding new ways to incorporate them. I was driving the other day and it dawned on me that I could use them as the base for an eggs benedict, instead of an English muffin. Happiest revelation ever. And then I'm like HI, hollandaise sauce is like, the worst ever. I knew there had to be a lighter hollandaise recipe that still used real ingredients. I was correct. #thankyouinternetz

SO I got in the kitchen and started with my hollandaise sauce. I followed a recipe from food.com. I did add smoked paprika and a little extra salt. I also reduced the lemon juice amount. My sauce actually took about 25 minutes to thicken but it's probably due to my ghetto pseudo double boiler method I use.

I then took the metal bowl off my sauce pan and just used the boiling water I already had to poach my egg. I found easy intructions on simplyrecipes.com. I did opt for the mason jar ring method they show. It was super easy!

I threw a couple of my zucchini cakes on a plate and topped it with my beautiful poached egg.
I then poured some of the hollandaise sauce right over the stack, sprinkled with some paprika, and garnished with parsley. Absolutely amazing.

Light Eggs Benedict
(Single Serving recipe, multiply as needed)

2 zucchini cakes
1 poached egg
Desired amount of Hollandaise sauce (recipe that follows yields about 1 1/2 cups)

1 cup nonfat plain yogurt
1 tsp lemon juice
3 egg yolks
3/4 tsp salt
1/2 tsp dijon mustard
1/4 tsp black pepper
1/4 tsp smoked paprika

Bring saucepan with a shallow amount of water to a boil. Use a medium metal mixing bowl that will fit over the saucepan without touching the water, if you don't have a double boiler. In the metal bowl, combine yogurt, lemon juice and egg yolks until well combined. Place over boiling water and reduce heat to medium. Stir frequently. The sauce will thin out towards the middle of the process. Don't remove until it has thickened back up again. Remove from heat and stir in remaining ingredients.

Lay zucchini cakes on a plate, top with poached egged. Cover with desired amount of hollandaise sauce. Sprinkle with a little paprika and parsley if you wish. Enjoy!

If you are on instagram, please check out my new page @beastlybeautyfitness. Tag me if you make this or any of my other recipes. I'd love to see some pictures. Chances are your food photography will be way better than mine!

Friday, March 21, 2014

Quinoa Egg Cups


I am a personal fan of anything made in the muffin tin. Mini meatloafs.. the hard boiled eggs... muffins.... cupcakes.... Oh, derailed a little from clean eating there. Anyways! I decided just to throw some stuff together this morning and see what happened. What happened was amazingness. I had some items prepped for myself (the quinoa and asparagus) that made it super easy to throw together.

2 whole eggs and 2 egg whites
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp salt free Italian seasoning mix (such as Mrs Dash)
1/2 tsp salt 
1 cup chopped, washed kale
4 slices chicken breast, chopped into small pieces (I used a seasoned chicken breast by Aidell's, gave it extra flavor)
8 asparagus spears, cooked, chopped into small pieces
1/2 cup cooked quinoa
2 tbsp freshly grated Parmesan cheese

Preheat oven to 350 degrees. Spray muffin pan with cooking spray.

Combine eggs and seasonings in medium mixing bowl.  Add in remaining ingredients. Stir until well combined. Evenly distribute into muffin cups. Bake for about 20 minutes depending on your oven. 

Thursday, March 13, 2014

Zucchini Cakes

I have been an absolute warrior with eating clean this past week. However, my meals have been very basic due to limited time for meal prep. This morning I had a little extra time to look through Pinterest for ideas. I came across these little beauties. So excited to share!

Make sure you squeeze out the extra moisture from the zucchini with paper towels or a cheese cloth. Incredibly important! You don't want soggy cakes.

1 medium sized whole zucchini
1 cup panko bread crumbs
1/4 cup Parmesan cheese, grated
1 egg
1 tsp smoked paprika
2 tsp salt free Italian seasoning
1 tsp black pepper

Grate zucchini. Place in paper towels or cheese cloth and squeeze out moisture. Place in mixing bowl. Add in remaining ingredients. Mix together until well combined. Form mixture into several similar sized patties. *I got 6 all together*. Add 1 tbsp Olive or coconut oil to skillet. Cook about 2-3 minutes per side on medium high heat until browned.

I served mine with some chicken breast and organic marinara sauce. According to my app, about 350 total calories for the chicken, sauce and 2 zucchini cakes. The 2 zucchini cakes alone are only ~137 calories!


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