Serve holandaise sauce over eggs/english muffin for a healthy version of eggs benedict.  Also terrific served over steamed asparagus. 

• 3/4 cup buttermilk (or 3/4 cup skim milk plus 1 T vinegar)
• 1 Tablespoon cornstarch
• 1/2 tsp. salt (optional)
• pinch of cayenne
• 1 large egg
• 1 Tablespoon lemon juice

Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne in heavy skillet until smooth.

Mix in lightly beaten egg and remaining buttermilk.

Cook over medium heat and simmer, whisking until thick.

Remove from heat and add lemon juice. 

Variations:  To make Sauce Moutard, add 2 tsp. Dijon mustard.  For Sauce Maltaise, use 1 1/2 Tablespoons organge juice in place of the lemon juice.

Make ahead tip: cover and refrigerate for up to 2 days.  Reheat in microwave on high for 1 to 1/2 minutes, stirring once.

Posted on November 19th, 2008 by neslyn
Filed under: Breakfast | 1 Comment »

Cheryl Huxter serves this fabulous granola for breatfast at her B & B in Steady Brook, Newfoundland (just outside of Cornerbrook).  It helped me win my age group at Ironman Newfoundland 70.3.  It tastes great!  She keeps it in the freezer.  I made a few changes and additions, but add or delete any ingredients as you like.

Mix all ingredients together in a large bowl.  Serve with milk or soy beverage.

• 4 cups rolled oats
• 1 cup raw wheat germ
• 1 cup coconut (unsweetened)
• 1/4 cup sunflower seeds
• 1/4 cup sesame seeds
• 1/4 cup flax seed (ground)
• 1 cup butter or canola oil
• 1/2 cup honey
• 1 Tablespoon milk
• 1/2 tsp. salt
• optional
• 1 cup raisins
• 1 cup chopped dates
• 1 cup almonds
• 1/2 cup pecans
• 1/4 cup oat bran
• 1 cup chopped apricots
• 1/4 cup quinoa
• shake of cinnamon/nutmeg

For more information about this B & B – www.Huxters.com – they also offer salmon fishing as well as healthy foods.  Great place to stay.

Posted on August 20th, 2007 by neslyn
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This may not look appetizing, but it really tastes OK.  Starts the day off with a healthy breakfast and supplies your body with energy for the day.

• 1/2 cup cream of wheat (options: I use a mixture of cream of wheat and oat bran, OR stoneground oatmeal with a few Tablespoons of multigrain cereal, OR multigrain cereal)
• 1 3/4 cup water (or follow package instructions)
• cook to desired consistency about 3 or 4 minutes for cream of wheat – longer for oatmeal or multigrain cereal
• then add 1/2 cup mixed berries (I buy the frozen berries, thaw them in a large bowl, then add 3/4 teaspoon of Stevia for about 5 cups of berries – keep them in the refridgerator for up to a week – also great on cottage cheese pancakes!)
• 2 Tablespoons silken Tofu (good protein source – the almond flavor has a pleasant sweet flavor – make sure you get the silken kind of Tofu! the other kind just won’t work – see favorite products)
• add Fat Free Soy Beverage (approximately 1/3 cup or until desired consistency)

Great start to the day.  My partner puts the leftover cereal from the pot on the garden, and the vegetable plants grown extra strong and healthy!

Posted on July 7th, 2007 by neslyn
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I don’t actually use Kashi cereals but many people in my courses have recommended this brand.  The ingredients are healthy and they are low in fat.  They have at least 4 to 6 different kinds of cereal in supermarkets now.  If you are looking for a good cereal to try, this may be a good choice.  Look in the health food section and check ingredients.

Posted on June 23rd, 2007 by neslyn
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This was a favorite with my kids.  I still make it when I need something fast but delicious.  It really is fluffy and you can eat it anytime of the day.

• 3 eggs, separated
• 1/2 cup mayonnaise (plain yogurt would also work)
• 2 tablespoons water

In large mixing bowl, beat egg whites at highest speed of mixer or until soft peaks form.  Then in a smaller bowl, using the same beaters beat yolks, mayo and water.  Gently pour yolk mixture over beaten egg whites.  Fold together carefully. Pour mixture in glass pie plate gently, and microwave at medium 6 – 8 minutes.

Sprinkle finely shedded light cheddar cheese. (optional – fold half of omelet over the other half. ) Gently slide onto serving plate, spinkle with chives if desired.

Posted on June 16th, 2007 by neslyn
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