Hello, Hollandaise

Keto fans meet your new fav sauce. 

Serve it over eggs, meat or cooked vegetables. It is an easy way to be sure you are getting enough fats in your diet. And did I mention delicious?
This once "guilty pleasure" splurge-at-brunch-sauce is no longer that now that we all are realizing what we knew about fats and cholesterol is totally wrong. So, dive in.. enjoy. And once you see how easy it is to master, it transcends any meal.
Replace the bread with a low-carb fried green tomato for a delicious keto-friendly version of the classic Eggs Benedict. Or simply line a muffin cup with bacon (forming a nest) and drop in an egg, baking until desired doneness.

Take a chance and try this.  Why it seems intimidating, I'm really not sure.  Once you do, you'll see .. there is nothing to be afraid of.  And you won't ever think of using one of those packets, ever again.  

Perfectly yummy (and easier than you think!) Hollandaise Sauce

4 egg yolks
2 Tbs. fresh lemon juice
1 Tbs. water
1/8 tsp. salt
Pinch of cayenne pepper
2 pinches of freshly ground white pepper
16 Tbs. (2 sticks) unsalted butter, melted

Have a kitchen towel at ready.  Set a heatproof bowl over a saucepan of barely simmering water. Combine the egg yolks, lemon juice and water. Whisk constantly until the mixture begins to thicken, then continue whisking about a minute more. Remove the bowl and set on a kitchen towel as soon as the mixture thickens. Whisk in the salt, cayenne and white pepper.

Whisk the mixture while slowly pouring in the melted butter in a thin stream until incorporated. Taste and adjust the seasonings. Cover and keep warm over very low heat until ready to serve.

**No-Whisk Blender Method:
Now while I prefer the classic method of whisking, you can easily make this in a blender or food processor. The french chef I trained under would not have it, but you can if you choose.

To make in Blender: Melt butter, set aside. In a blender, blend egg yolks, lemon juice, water, salt and peppers. With the blender going on the lowest speed, slowly drizzle melted butter into the blender until its all in there. I am quite certain this method would also work well in a food processor.

Tip: The variable speed on the Vitamix blender will work perfectly here.

#ketodiet #ketogenics #hollandaise #foodie #brunch#friedgreentomatoes #bellamy #holistic

Healthier Baked Oatmeal with fruit

Made this for Sunday School and it got rave reviews, so I thought I would post.  This recipe is inspired by my mom's baked oatmeal which is delicious but way to sweet for me.  This is a healthier version and I think she would love it too.  Using whole oats not instant makes a difference.  They hold their structure way better and you end up with a better texture than the instant.  Plus, they are way better for you.  I love using the banana on the bottom, it adds a lot of sweetness so you don't need as much sugar.  
What I love about this recipe and you will too.. is not only are there endless possibilities depending on the fruit, spices you choose but it's a delicious and easy make-ahead baked breakfast, perfect for gatherings.  
As far as berries, frozen or fresh both work well here.  Which makes this super easy. We use a variety from our frozen stash of summer berries or a bag of Trader Joe's Very Cherry Berry, which is amaze. Stone fruit, fresh or frozen works really well too.  We love this with peaches.  Just with blueberries is super yummy too. 
I like to serve it warm with a little cream to pour over.    It can also be made ahead of time which makes it great for a holiday breakfast gatherings or brunch.  Can be doubled.  

HEALTHIER BAKED OATMEAL

Fruit:

2 ripe bananas, sliced into 1/2-inch pieces
1 1/2 cups (frozen or fresh) Berries or stone fruit (frozen or fresh) 

Dry ingredients: 

2 cups whole rolled oats (not quick oats)
1/2 cup walnut pieces, toasted and chopped (divided)
1/4 cup natural cane sugar or maple syrup
1 teaspoon baking powder (aluminum-free)
1 1/2 teaspoons cinnamon
1/2 teaspoon fine-grain sea salt

Wet ingredients: 

2 cups milk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly (divided)
2 teaspoons vanilla extract

1)  Preheat the oven to 375°F   Butter the inside of an 8-inch square baking dish.

2)  In a bowl, mix together the oats, 1/4 cup of the walnuts, if using sugar instead of maple.. add the sugar here, baking powder, cinnamon, and salt.  Set aside.

3)  In another bowl, whisk together the milk,  if using maple syrup instead of sugar.. add the syrup here, egg, vanilla extract and half of the melted butter.  Set aside.

4)  Arrange the sliced bananas in a single layer at the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. 

Cover the fruit evenly with the oat mixture. 

Pour the milk mixture over the oats gently, so that it is evenly distributed. Jiggle the dish to make sure the milk mixture is throughout the oats. 

Scatter the remaining berries and walnuts on top.

5)  Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes.  Drizzle the remaining melted butter on the top and serve. 

This dish can be made ahead the night before and reheated in the morning.   What I like to do is assemble the banana, berry and dry oat layer in the baking dish, cover and place in fridge.. In another bowl, Mix together the wet ingredients, cover and place in fridge.  In the morning, pour the wet mixture onto the oat mixture, top with berries and walnuts and bake.  

kids can help on this step.. Scarlett is practicing good knife skills

slicing a banana with a butter knife.  Layering them in a

buttered 8x8 baking dish.

Pour the oats over the berries and bananas. (Forgot to

photo the bananas with the berries, but I think you can imagine)

Pour the wet ingredients over the oats, tap the dish to be sure
the milk mixture is evenly distributed through the oats.

Top with remaining berries and walnuts.  Ready to bake.

All done, cut a scoop and cover with a little cream.