2 Minute Stick Blender Hollandaise

Add to the narrowest blender or smoothie cup you have: (Just big enough to take the head of your stick blender)

  • 1 lg egg yolk
  • 1 tsp lemon juice
  • 1 tsp water
  • 2-3 Grinds of Chili Garlic Salt (https://danakayal NULL.epicure NULL.com/en/product/1002551)
  • 1-2 grinds of Tuxedo Pepper (https://danakayal NULL.epicure NULL.com/en/product/1002570)

In your Multipurpose pot (https://danakayal NULL.epicure NULL.com/en/search/products?search=multipurpose%20pot) heat 1/2 cup salted butter to wildly boiling.

Put your stick blender into your cup and whip the egg business until foamy and very slowly drizzle in your boiling butter, blending the whole time. ( This part should take about a minute.)





I put in 3/4 of my butter and then set the pot back on the heat for ~ 30 seconds until I had browned butter, then I drizzled that in too. That took it to a whole other level!!





Serve immediately.

Egg Omelet with Side Salad

Another glorious Good Food Real Result supper tonight. I’m so pleased I jumped at the opportunity to learn to cook from all food groups and to have my body feel this satiated with the perfect amounts of nutrients enhanced with vibrant flavour, all the time while shedding excess fat.

It’s amazingly brilliant! I love Epicure’s founder & her vision more with every meal!

This is a huge fluffy omelet (like eating clouds), red peppers pan fried with the new (and still secret) CC, a bed of spinach with grilled Yellow Squash seasoned with — (secret) and drizzled with Pesto Balsamic Vinaigrette!


Nicoise Salad with Lemon Dilly Vinaigrette

Where has this dressing recipe been my whole life?! I’m IN LOVE! I only used half the oil, since I like my dressings sharp, and i used a mustard seed dijon. YUMM!

Had a delish Nicoise salad last night with it and today it’s on my salad of spinach, cottage cheese with Apple cider vinegar and seasonings, curried quinoa, corn, leftover cooked carrots and blueberries. Totally takes the salad up a notch!

https://www.epicureselections.com/en/recipe/4696/lemon-dilly-vinaigretteNicoise Salad

Warm Tuna Salad Platter

Walked in the door at 9pm and due to being on the road all day had only eaten half a salad at lunch and a handful of cherries since then. Needed a healthy dinner!

Had planned to make Salmon Cakes although wanted dinner to be faster.

Deconstructed Tuna Cakes aka Warm Tuna Salad Platter
1 can Tuna, lightly drained
1/3 cup Sun Dried tomatoes, chopped (I used oil packed and rinsed them)
2 tsp Epicure’s Roasted Hummus Mix
1/2 cup corn
1/2 cup cooked quinoa (i have cooked Quinoa in my fridge 90% of the time)
1 Tbsp of so of minced fresh Jalapeno OR 1/2 tsp of Cinco Pepper Blend
1 Tbsp Mayonaisse
Toss all but Mayo into your frying pan. warm through, add a splash water if it’s not moist. Stir in mayo and heat though.

Place your Tuna fixins on a bed of spinach (another ingredient I am never without) and then fry up an egg and place it on top.Warm Tuna Salad Platter

Tuna Patty Over Greens

Bad photo although a MUST MAKE, flavour is DIVINE!

1 can (approx 4oz) tuna drained, 1/4 cup SunDried Tomato (I used oil packed and rinsed them), 1/2 cup cooked Quinoa, 1.5 tsp Epicure’s Roasted Garlic Hummus mix, a few grinds of Chili Garlic Salt & 1 egg. I added 1 Tbsp of minced Jalapeño

Combine all and form into thin patties. Pan-fry in a touch of avocado oil.

I served mine on a couple cups of wilted Spinach and some bell pepper slivers. I didn’t properly drain my tuna so had issues with it holding together. Still tastes amazing tho!Tuna Patty salad