Eggs Benedict is always my go to brunch choice when dining out. I am absolutely obsessed with it, and I love all the different varieties out there! Seriously…soooooo many good ones. Occasionally, I’ll make it at home for myself, and when I do, I use my homemade hollandaise sauce which helps to save a ton of extra fat and calories. If an effort to make my eggs benedict even more light and healthy, I created this Portobello Eggs Benedict Recipe that is just 4 Smart Points (including the hollandaise!) and is absolutely delicious. Plus, it’s a great way to get those veggie servings in. Enjoy!
Lemon poppy seed muffins are classic. Everyone needs a good lemon poppy seed muffin recipe. I decided that I needed a light and delicious lemon poppy seed muffin recipe that was gluten free. I’ve found over the years that when it comes to baked goods, yogurt is a great way to go. Want the lightest, fluffiest and most delicious gluten free biscuits? Use yogurt in place of the milk (even buttermilk). Use the same amount (2/3 cup buttermilk is 2/3 cup yogurt). Then let them sit for a few minutes and you’ll be amazed at how delicious they are. So I gave it a shot with these lemon poppy seed muffins. Fabulous! I substituted applesauce in place of the traditional butter, since they’re much lower in fat that way. With quick breads (like muffins, banana bread and cakes) you can substitute unsweetened applesauce for the butter. This is great for those recipes that call for 1 cup of oil (seriously, just reading it is enough to give me a heart attack). These muffins are delicious. They’re easy to make and wonderful – light and fluffy. They’re definitely a new favorite around our house.
You’ve probably figured out by now that I love my Saturday morning breakfasts. During the week my husband and I do our own thing, we’ll have leftovers or just have cereal. But on the weekend, we (well, really, me, but sometimes I can bribe my husband to do it) cook a proper breakfast and we get to eat it in a leisurely fashion before walking the dog. Huevos Rancheros isn’t one that I make very often, but it’s fabulous. I had some avocados recently, so I decided to make it one morning. In fact, I made it twice recently. The first time I just used salsa, and the second time I made this sauce. Let me tell you, the key is the sauce. This sauce is fabulous. You can use jalapenos to it (in place of the chilies), but I like mine to be mild, so I use mild chilies instead. Trust me, this sauce makes this an incredible dish. It’s not something that I make on a morning when I want a quick breakfast – but it’s perfect for a lazy morning, brunch or even breakfast for dinner.