Speaking of salads, remember when I told you about the Advocare 10 Day Cleanse? Well I finished! I definitely felt lighter and unbloated even after only 2 days. Now at the end I can actually see a little bit of my abs that I knew were hidden under there somewhere. I learned about this cleanse from Steph who is doing the 24 Day Challenge and hosting a Gobble Gobble Challenge as well. Her amazing results are what inspired me to try the 10-day. I’ve shared my Day 1 and Day 10 photos below (self-conscious moment).

One year ago: Homemade Funfetti Cupcakes

Two years ago: Red Beans and Rice

WINTER WHEAT BERRY POWER SALAD

Serves 4

Ingredients:

WHEATBERRIES

1/2 cup hard red wheat berries (I found in bulk at Whole Foods)

1-1/2 cups water

Salt, to taste

SQUASH

1 lb. butternut squash, cut into 1/4-inch cubes

1 Tbsp olive oil

Salt & pepper

SALAD

4 cups baby kale

4 cups baby spinach

1/3 cup crumbled feta cheese

1/4 cup chopped pistachios

1/4 cup craisins

MAPLE TARRAGON DRESSING

1 large clove garlic, peeled and minced

1/2 tsp salt

2 Tbsp maple syrup

3/4 tsp dried tarragon

1/4 cup cider vinegar

1/2 extra virgin olive oil

Salt & pepper to taste

Fear double dippers at parties? Problem solved with individually portioned veggies paired with homemade green goddess dip or roasted red pepper hummus.

Originally I hadn’t planned on posting the recipes for the veggie dip cups that I also made for my cousin’s shower, but they were such a hit I decided to after all. I actually made two different kinds of dip: green goddess and roasted red pepper. I think the green goddess disappeared first, but both were devoured with satisfaction. Having them prepared in individual cups also made it easy to carry around and socialize without needing to balance a plate full of food. Charcuterie cups would have been a nice addition, too.

Unfortunately due to last minute grocery shopping we didn’t have the diverse array of veggies we had originally wanted, but in all honesty these could have been served  with celery alone and would’ve been just as good. All you really need is a vehicle for the dip! A healthy vehicle of course.

Post updated 1/13/19, picture directly above and below recipe are the originals.

One year ago: Cinnabon Roll Rice Krispies Treats

VEGGIE DIP CUPS

Makes approximately 2 cups each of dip

Ingredients:

GREEN GODDESS DIP

1/2 cup loosely packed flat-leaf parsley

3 Tbsp packed, roughly chopped fresh chives

1 Tbsp packed, roughly chopped fresh tarragon

2 Tbsp white vinegar

Half a lemon, juiced and zested

2 tsp anchovy paste

1 clove garlic

1-1/2 cups plain low-fat Greek yogurt (I used 2% Chobani)

ROASTED RED PEPPER HUMMUS

1 (15 oz.) can chickpeas, drained and rinsed

2 roasted red peppers

1/4 cup tahini

2 cloves garlic

Half a lemon, juiced

2 Tbsp olive oil

Salt, pepper, cayenne, and smoked paprika to taste

ASSEMBLY

2 dozen clear plastic cups

Veggies, preferably those than are cut into long slices (such as celery, asparagus, bell pepper, green beans, cucumber, carrots, sugar snap peas, cherry tomatoes with toothpicks)

Directions:

1. For the Green Goddess Dip: In a food processor, combine the parsley, chives, tarragon, white vinegar, lemon juice and zest, anchovy paste, garlic, and 1/2 cup yogurt. Pulse until the mixture is completely smooth and all the ingredients are pureed. Transfer the mixture to a medium mixing bowl. Stir in the remaining yogurt. Cover and chill until ready to use.
2. For the Hummus: Clean out the food processor, and puree the chickpeas, peppers, tahini, garlic, lemon juice and oil. Add more oil if necessary to bring it to the consistency that you like. Add salt, pepper, cayenne and smoked paprika to taste. Transfer to a medium bowl, cover and chill until ready to use.
3. For assembly: Layer a little dip on the bottom of each cup. Arrange a group of vegetable sticks in each cup. Serve immediately or keep cold and covered with a damp paper towel until ready to serve.

Source: Green Goddess Dip Cups adapted slightly from The View From Great Island. Hummus adapted slightly from Closet Cooking.

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Get a serving of vegetables in your breakfast with this veggie eggs benedict topped with a flavorful Béarnaise sauce.

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Last summer a couple friends and I went up to Ann Arbor, MI (Muck Fichigan!) to visit another friend attending Dental school, for her birthday. The morning before we all departed she took us to this place called Afternoon Delight for Breakfast. One of my most favoritest things to get for Breakfast is eggs benedict, and they had three different kinds to choose from. I went with the veggie-style and instantly fell in love. But I had almost forgotten about this wonderful experience until I saw on my food calendar, that not only is today doughnut day, but also egg day!

Unfortunately I could not exactly remember which vegetables were used, and their menu just says “assorted”… so I called them up and asked! I’m not shy when it comes to making phone calls to ask a (sometimes silly) question. Growing up I tended to be the only one making the phone call to order pizza – apparently others thought the pizza man was scary? Anyway, ingredient list in hand I knew what I would be having for breakfast today, for National Egg Day!

My Béarnaise sauce didn’t come out to the perfect consistency, mostly because I overheated the eggs yolks and neglected to whisk them for a moment. Seriously, you need to constantly whisk! Next time I might try the blender method. But the flavor was spot on, so I really couldn’t complain. It’s a weekday after all, I can give myself a little slack for cooking in the early morning!

Side note: the difference between Béarnaise and Hollandaise? It’s really just the flavoring: Béarnaise has shallot, chervil (but not in mine), peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is simpler, with a reduction of lemon juice or white wine.

Looking for more Eggs Benedict recipes?

• BBQ Pulled Pork Eggs Benedict
• Eggs Benedict Breakfast Pizza with Spiralized Potato Crust
• Eggs Benedict Breakfast Tacos
• Eggs Benedict Quiche
• Fried Green Tomato BLT Benedicts
• Mexican Eggs Benedict with Chipotle Hollandaise
• Overnight Eggs Benedict Casserole

Post updated 12/1/20, photo above is the original.

VEGGIE EGGS BENEDICT WITH BÉARNAISE SAUCE

Print

Yield: 2 servings Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BEARNAISE SAUCE

• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 1 Tbsp minced shallot
• 1/2 tsp dried tarragon
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 3 egg yolks
• 1/2 cup hot melted butter

EGGS BENEDICT

• 1 Tbsp olive oil
• 1/4 cup chopped broccoli
• 1/4 cup chopped cauliflower
• 1/4 cup chopped zucchini
• Salt and pepper
• 4 Eggs
• 1/4 cup reduced fat cream cheese
• 2 whole wheat English muffins, toasted

Directions

1. First make the sauce. In a small sauce pan over medium-high heat, combine the vinegar, wine, shallots, tarragon, salt, and pepper. Bring to a boil and reduce to a simmer until the liquid is reduced to about 2 tablespoons, about 10 minutes. Strain vinegar reduction into a large bowl; set aside.
2. Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to reduce to a simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water (but keep letting the water simmer as it will be used for the eggs).
3. While continuing to whisk vigorously, slowly pour the hot butter into the egg yolk mixture. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce; cover and set aside.
4. Add olive oil to a large skillet over medium heat. Add broccoli, cauliflower, and zucchini and cook while stirring for 5 minutes or until they reach desired doneness. Add salt and pepper to taste and set aside.
5. Meanwhile, crack 1 egg at a time into a separate small bowl or cup. Stir the already simmering water with a spoon and gently pour the egg into the swirling water. Repeat with the second egg.
6. Cook the eggs for 2-1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute on a paper towel-lined plate.
7. Spread 1 Tbsp of cream cheese onto each slice of toasted English muffin; top with veggies, egg, and Bearnaise sauce. Serve seasoned with salt and pepper

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