Boy do I love carrots. Carrots are one of my favorite vegetables. Something about their smell that really gets me. But I am not a big fan of boiled or mushy carrots so putting carrots on my plate almost never happens. Well at least until this little recipe came along. These carrots can be steamed and still be a little crunchy while really bringing out that sweetness. And if you didn’t think they were sweet enough we will go ahead and toss them with some honey and mint.
This recipe is a great side, low in calories and fat but high in taste. All the kids I know love these carrots and forget they are even healthy. This is a wonderful side dish that anyone can love. Although it is a little high in sugar, they are all unprocessed natural sugars.
Serving Size: 1/2 Cup
Makes 6 servings
Ingredients
- 3 cups Carrots, 1/4 diagonal Slices
- 1 tbsp honey
- 1 tbsp snipped mint leaves
Instructions
- Steam carrots or add carrots to 1 inch boiling water
- Remove carrots once they are crisp and tender, about 10 mins; drain
- Toss with honey and mint leaves
- Serve
Nutrition
per serving
Calories: 34
Total Fat: 0.1g
Saturated Fat: 0.0g
Trans Fat: 0.0g
Cholesterol: 0mg
Sodium: 38mg
Total Carbohydrate:8.2g
Dietary Fiber: 1.6g
Sugars: 5.5g
Protein: 0.6g
My favorite meal of the day is breakfast and my favorite thing to have for breakfast is Eggs Benedict. This wonderful meal is a treat and should only be eaten once in a while since it is so high in calories and fat..
Serving Size: 1 each
Makes 4 servings
Ingredients
You may substitute some ingredients to make this meal a little healthier but I love to make them rich and creamy.
- 4 large eggs
- 2 egg yolks
- 4 slices of Canadian Bacon
- 2 English Muffins
- 1/4 cup cream
- 1/4 cup butter
- 1 lemon
- 1/4 tsp salt
Instructions
Hollandaise Sauce
In order to make the Hollandaise sauce you will need a double boiler. If you don’t have a double boiler then get 2 pots, one that can fit in the other, and add water to the bigger pot so the water level is high enough to make the smaller pot some what level. Don’t add to much water or else it will boil everywhere and make a huge mess.
- Bring double boiler to a boil and melt butter in boiler or top pan.
- Stir in cream to butter once butter is melted. Stirring frequently.
- Stir in 1 tablespoon of lemon juice or add to taste, I like mine just a little bit sour. You can roll a lemon on the counter to make it soft then poke a hole in the lemon to be able to save the rest of the lemon.
- Add salt to flavor
- Remove from heat and set aside. Whip before serving.
Poached eggs
The hardest part about this meal is poaching the eggs. I have added a few tricks on how to poach an egg.
- Bring a pot 2/3 full with water to a boil then reduce to just under a boil.
- Add a splash of vinegar and salt to the water. This will help the egg coagulate better.
- Crack the egg an place it into a small container or a large ladle.
- Stir the water so it is moving in one direction.
- Touch the middle of the spinning water to break the tension and pour the egg into the water.
- Cook for about 3 to 4 minutes. You can tap the egg white and if it doesn’t jiggle to much it is done. You can test the yolk the same way.
- Remove the egg with a slotted spoon and serve.
Assembling the Eggs Benedict
There is an art to making the perfect eggs Benedict and it is all how you prepare it. They must be hot and ready to serve. So how do you make the perfect eggs Benedict? Timing and practice.
- Cut your English Muffins in half. Separate your egg yolks.
- First start your Hollandaise Sauce once the butter is melted then start your water for the poached eggs.
- Place the muffins in the toaster and drop your eggs to start poaching them. Finish your Hollandaise Sauce and set aside and beat with wisp.
- Warm up your Canadian Bacon in a pan, the microwave, or in an oven.
- Take the English Muffin and place it on a plate and add the Canadian Bacon on top.
- Place a poached egg on top and pour on the Hollandaise Sauce.
- Add some Paprika to the top, Optional.
If you time it right everything will be done about the right time and you can serve it hot.
Nutrition
per serving
Calories: 432
Total Fat: 34.4g
Saturated Fat: 18.8g
Trans Fat: 0.0g
Cholesterol: 397mg
Sodium: 1351mg
Total Carbohydrate:15.1g
Dietary Fiber: 1.0g
Sugars: 2.2g
Protein: 16.5g
Looking for a healthy granola recipe for your family to enjoy? Look no further. This wonderful recipe will become a favorite around the house. It is a nice healthy substitute for breakfast or a snack and is wonderful if you add it to plain nonfat yogurt for a breakfast meal.
Serving Size: 1 cup
Makes about 8 servings
Ingredients
Feel free to substitute or add to the recipe to make it your own. Remember to get natural, unsweetened dried fruits.
- 3 cups large flake rolled oats
- 1 cup dried apples
- 1/2 cup dried unsweetened cranberries
- 1/2 cup dried apricots
- 1 cup raw sliced almonds
- 1/2 cup natural liquid honey
- 1/2 cup canola oil
- 1/2 cup raw sunflower or pumpkin seeds
- 1/2 cup wheat germ
- 1 tbsp pure vanilla
- 1 tsp ground ginger
- 1 tsp ground cinnamon
Instructions
Basic cooking instructions for granola.
- Pre-heat the oven to 275F.
- Mix Oats, Seeds, ginger, Wheat germ, and cinnamon in a bowl.
- Combine the honey, oil, and vanilla in another bowl.
- Drizzle the honey mixture over the granola mixture and keep mixing to coat everything evenly.
- Grease two cookie sheets and spread granola mixture evenly over the sheets.
- Cook for 30-40 minutes or until the granola turns golden brown, stirring every 10-15 minutes.
- Smash any large chunks while the granola is still warm.
- Let the granola cool completely on the cookie sheets and then mix in the dried fruit with the granola.
Storing
Place the granola in airtight container at room temperature and it should last for about 2 or 3 weeks. You can also place the container inside the refrigerator to store for longer.
Nutrition
per serving
Calories: 288
Total Fat: 13.3g
Saturated Fat: 1.2g
Trans Fat: 0.0g
Cholesterol: 0mg
Sodium: 3mg
Total Carbohydrate:38g
Dietary Fiber: 1.6g
Sugars: 17g
Protein: 6.8g
