We all know the hardest part of trying to eat healthy. It just doesn’t taste good. What do I mean by that? One word – Rice Cakes.
I was recently contacted by Hope Foods out of Boulder, Colorado and they asked if I would try a couple flavors of their new hummus. Hello? Did someone say hummus? I usually make my own, but being able to pick it up already made was a plus, and they had some interesting flavor profiles, so I figured I’d give them a shot. Being from Colorado, just a few miles from where my wife grew up, scored them some brownie points, as well.
What did we think? (Yes, Shannon got to taste test with me.)
It was good. We tried the Original Recipe Hummus (which I found had a bit more lemon than I normally add to mine.) and the Spicy Avocado Hummus, which was our favorite, for sure. The company carries 10 different types of hummus* (including a couple dessert choices!) and 2 different types of guacamole. You can check out all of their offerings here. Did you know that hummus isn’t just for dipping pita bread in? We’ve used it as a dip for veggies, as a sandwich spread, and I’m going to show you on the following video how you can incorporate it into a healthy breakfast.
I also kicked healthy up a notch, as I used cauliflower and egg as our “English muffin” in order to stay away from those dreaded carbs.
Check out the video, and then be sure to bookmark the recipes below.
*what’s the name for more than 1 type of hummas…hummi?
- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- Serves: 2 people +
- 4 Cauliflower muffin rounds (recipe below)
- 4 tablespoons Hope Spicy Avocado Hummus
- Boars Head Tavern Ham
- 4 Poached eggs
- hollandaise Sauce (recipe below)
- 3/4 head of cauliflower
- 2 eggs
- salt and pepper to taste
- 2 egg yolks
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1/8 teaspoon cayenne pepper
- salt and pepper
- 1/2 cup butter, melted
Healthy Benedict Instructions
- Assemble ingredients in order with the muffin on the bottom, and finishing with the sauce over the top. Add some ground pepper, and serve.
Cauliflower Muffin Instructions
- Steam the cauliflower until tender. Puree in the food processor until you reach the desired consistency. Personally I prefer mine rice sized, or a little smaller. (large grains of sand?). Mix in the eggs, salt, and pepper. If you like to spice things up a bit, feel free to add a little hot sauce. Pour your mix into an oiled, pre-heated pan or griddle. Pat your mixture down so it covers the pan evenly and is all one height. Cook until one side is brown, and then either flip the entire piece together, or cut into sections and flip each section individually. Take off of the heat when cooked through, and let cool slightly. Use a cookie cutter to cut into the desired shape.
Hollandaise Sauce Instructions
- Mix all of the ingredients except the butter in a small bowl. Put 1/2 inch of water in a saucepan just small enough that the bowl can fit inside of it without touching the water. Get the water boiling in the saucepan, and then turn the heat to medium. Place the bowl in/on the pan and slowly add the melted butter, making sure to continue stirring until the hollandaise covers the back of a clean spoon. Take it off of the heat, and use. You can add more lemon juice if it becomes too thick while waiting to be used.