Chris’ super healthy, fit sister, Charity, finally convinced us to do the Advocare 24-Day Challenge. Basically, that means no sugar or carbs, except for in the morning (most days). Those of you who know me can imagine how real the struggle was. I even had to ask Chris to take a bunch of my candy away and hide it until the challenge was over… I have no self control.
Anyhow, one of the great things about the challenge was the opportunity to try some new recipes. Cauliflower rice was a new one for us, and so was an attempt to make my own granola using one of the Advocare breakfast recipes. It turned out pretty well:
- 1 cup sugar
- 1 egg slightly beaten
- 3/4 cup orange juice
- 3/4 stick of butter
- 2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup walnuts
- 1 1/2 cup whole cranberries
- 1/4 cup milk
- Preheat the oven to 325.
- Mix together the sugar, egg, orange juice, and butter (melted).
- Mix in the flour, salt, and baking powder.
- The batter should be pretty thick, so add a little bit of milk to thin it.
- Ground the walnuts, and mix them in.
- Mix in the cranberries.
- Bake for 50-60 minutes in a greased pan, until the knife comes out clean. (doughy > dry)
Tip: You could also make muffins out of the batter:
- 4 egg yolks
- 3 1/2 tablespoons lemon juice
- 1 pinch ground white pepper
- 1/8 teaspoon Worcestershire sauce
- 1 tablespoon water
- 1 cup butter, melted
- 1/4 teaspoon salt
- 8 eggs
- 1 teaspoon distilled white vinegar
- 8 strips Canadian-style bacon
- 4 English muffins, split
- 2 tablespoons butter, softened
- Hollandaise Sauce: Fill the bottom of a double boiler part-way with water and bring to a gentle simmer. In top boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
- Add the melted butter to egg yolk mixture. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
- Poached Eggs: Fill a large saucepan with 3 inches of water. Bring water to a simmer/boil, then add vinegar. Carefully break eggs into water, and allow to cook for 2 1/2 to 3 minutes.
- While eggs are poaching, brown the bacon and toast the English muffins.
- Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Optional: sprinkle with chopped chives