Posts filed under ‘Cooking and Recipes’

Healthy, Hearty “Sausage” Eggs Benedict—-Yumm-O Comfort Food!

Dennis and I woke to a gloomy, rainy day  here in Central Florida this morning. Although we do enjoy an occasional rainy day,  we felt we  needed some comfort food ! Since we are trying to live a more health promoting lifestyle, and eggs Benedict  is one of our favorite comfort foods, we came up with this healthy alternative.

Ingredients needed to serve 2 :

4 large eggs from cage free raised hens fed a vegetarian diet with no hormones or antibiotics.

4 whole wheat English muffins, split

4 Vegetarian sausage patties

For the Hollandaise sauce:

Mayo made with extra virgin olive oil

1 lemon – halved

salt (optional- we don’t add salt)

Black pepper to taste, freshly ground

1/4 c. water

1/4 c. low fat Greek yogurt

1/8 to 1/4 tsp garlic powder , or to taste

1/8 to 1/4 tsp turmeric; just enough to turn the “Hollandaise”sauce yellow.

For the garnish:

Parsley or fresh chives, chopped



Make the mock “Hollandaise” sauce:

Combine the following with a whisk, in a microwave proof container, we use a 2 cup measuring cup

– 3/4 cup EVOO mayo

-juice of 1/2 lemon

-salt (optional)

-1/2 tsp. freshly ground black pepper, or to taste

-1/8 to 1/4 tsp. garlic powder, or to taste

-1/8 to 1/4 tsp. turmeric, just enough to make the sauce yellow

-1/4 cup water

-1/4 cup low fat Greek Yogurt

Place in microwave and heat gently


Toast 2 split English muffins; spread tops with a thin layer of EVOO mayo, keep warm

Cook the 4 vege sausage patties according to oven baked directions on package ( we find that microwaving the patties makes them tough) , keep patties warm

Poach the 4 eggs; leave yolks runny or done to your taste

-Top muffins with sausage patties, eggs  and then the sauce; sprinkle with chopped parsley or chives and a little paprika.

Yumm-O ! A healthy, hearty and happy comfort food breakfast!

Till next time,

Clay  and DennisSausage eggs benedict






November 9, 2014 at 2:52 pm Leave a comment

4 Health Enhancing Spices you should be adding to your Recipes!

spicesI add these 4 Health Enhancing Spices to my recipes as often as I can.

1Turmeric is known for its anti-inflammatory benefits. I add it to rice and chicken dishes, sprinkle it in soups and combine in my salad dressing recipes.

2– Cinnamon helps regulate your blood sugar and is a great antioxidant. I sprinkle a little in my coffee in the mornings; tastes great and is good for you, too! Cinnamon also combines well with Turmeric and Cumin in many savory dishes, but you only need a touch!

3– Cumin enhances immunity and increases metabolism. I love Cumin added to guacamole, my yellow rice and chicken recipe and almost any pork dish. Its great in Chili, too!

4Garlic has many great health enhancing benefits; It acts as an anti-inflammatory and has great cardiovascular benefits, just to name a few. Garlic is easy to incorporate into most savory dishes. OK, so I just can’t cook without garlic ! I use it in almost all recipes where I use onion ( another great health enhancing bulb!).

You should use these only as seasonings, not as high dose supplements! As with anything, herbs and spices included, there are side effects in high doses. As my mother used to say ” Everything in moderation!”.

I hope you have enjoyed this post and will try incorporating these 4  Health Enhancing Spices into your own recipes!

March 30, 2014 at 8:17 pm Leave a comment

Shrimp Gazpacho with a Southern Twist ! Delicious, With many Health Benefits!

I want to share my recipe for Shrimp Gazpacho with a Southern Twist! This is so refreshing and delicious, especially during the warmer months that are just ahead! It also sports many health benefits! I grew up in southern Georgia so almost all of my recipes will have a Southern touch to them. My mother was a great cook and I got my love of cooking from watching her prepare special meals for our family.

Health studies have  shown that people who eat one cup of gazpacho 2 to 3 times a week enjoy many health benefits including lower blood pressure. Tomatoes are loaded with lycopene, which is believed to lower your risk of some cancers.

Clean and shell fresh , wild caught shrimp ( do some research on farm raised shrimp and you will see why I specify “wild caught”!) Allow at least 6 per guest or serving. Bring to a boil enough of you favorite beer to cover the shrimp, add in the shrimp and turn off burner. Cover and let sit for 5 minutes. Drain and place in the refrigerator while you prepare the sauce. This serves 4 as an appetizer or 2 as the main meal.

For the sauce, mix together:

2- cloves chopped garlic

3- tbsp. extra virgin olive oil

2- tbsp. good balsamic vinegar

2- tbsps. frozen lime or orange juice , depending on the flavor you want.

A good splash or two of Worcestershire sauce.

A dash of Tobasco, or to taste.

Sprinkle of Old Bay Seasoning

Freshly ground black pepper, to taste

4 c. chopped , vine ripened tomatoes, including juice or canned , chopped tomatoes including juice.

1- red bell pepper , chopped.

Chopped celery, 2 or 3 stalks

1/2 c. chopped fresh watercress* , you can substitute parsley or basil , if you can’t get watercress.

A healthy glug of Ketchup; one made without high fructose corn syrup.

Add the cooked shrimp and chill thoroughly. Before serving,gazpacho stock photo garnish with some fried corn kernels (you can use frozen corn) , slices of avocado, sprig of watercress and 2 or 3 shrimp placed artistically on top!

Serve with some homemade corn bread or crusty garlic bread, and there, you have Shrimp Gazpacho with a Southern Twist! Enjoy!!

* Water cress is a super green! Ounce per Ounce it has more vitamin C than an orange and more calcium that whole milk. It has tons of beta-carotene and vitamin A, and is a better source of vitamins C, B1, B6, K, E, Iron, Calcium, Magnesium, Manganese, Zinc and Potassium than apples, broccoli and tomatoes. I say eat more watercress!!

Wishing you Healthy living with Joy and style!


March 17, 2014 at 9:28 pm Leave a comment

A Brief History of The Legends of Artichokes

artichokesThis is a brief history of the legends of artichokes and a recipe from my cook book in progress.

Cultivated since around 371 to 287 BC, the artichoke is believed to be native to the Mediterranean and the Canary Islands. The part we eat is the flower bud of the plant that opens to a beautiful violet-blue thistle flower.

Aegean legend says that Zeus seduced a beautiful young mortal woman and was so smitten with her that he made her a goddess so she could stay close to him at his home on Olympia. Becoming homesick, she made a secret visit back to the world of mortals to see her mother. When she returned to Olympia, Zeus was so enraged by her un-goddess like behavior that he hurled her back to earth in the form of a thistle plant, what we now know as an artichoke.

Artichoke Salad
1 can artichoke hearts, quartered
1 large tomato( home grown or farmer’s market,of course!) cut into chunks.
1/2 cup fried corn kernels; these are so good!
1/2 cup sliced black olives
Toss with:
A good splash Balsamic vinegar
2 0r 3 tablespoons extra virgin olive oil
Garlic powder to taste
Salt, if you like.
Lots of freshly ground black pepper
1 tablespoon of Italian herb blend
A good sprinkle of freshly grated parmesan cheese

Fabulous and healthy flavors of the Mediterranean! I hope you have enjoyed the legend of the artichoke and my recipe! Stay tuned for more!

November 20, 2013 at 1:16 pm 2 comments

Veggie Pepperoni Roast- Delicious and Easy!

I just made up this recipe for a veggie pepperoni roast and it turned out really delicious!!

Olive oil a shallow roasting pan ( I used a glass one)

Put in the pan- 1 can of baby artichoke hearts; 2 quartered, large, tomatoes; 1 thinly sliced large onion; 1 small jar of sliced pimento with juice; add sliced turkey pepperoni; drizzle with olive oil and sprinkle with garlic powder, Italian seasoning, cumin and freshly ground black pepper ( and salt, if desired). Toss all together and bake at 375 degrees for about 40 minutes. Sprinkle with grated parmesan cheese and serve on a bed of romaine salad; drizzle with Caesar salad dressing( I buy the refrigerated kind in the produce section of the grocery store).

Delicious!!! Easy too!

Next time I’m going to add some sliced black olives———should be fab!

November 21, 2011 at 11:18 pm Leave a comment

Bunless Burger Stackers-Low Carb Diet

For the 4th of July we really wanted the traditional hamburgers and hotdogs but we had to get creative  since we’re on a low carb diet. I came up with Bunless Burger Stackers ! Here’s how-

Cook your burger patties to the desired doneness.

Top with a sautéed onion slice and smear some mayo on top.

Salt and Pepper to taste at this point.

Next layer is a thick slice of tomato(hopefully home-grown and not refrigerated) topped with some ketchup , mustard and dill pickle slices or pickle relish.

Place a slice of your choice of cheese and melt under the broiler.

Top with sliced avocado.

Serve on a crisp bed of lettuce.

Voila! Bunless burger stackers! So wonderful and you are still on your low carb diet!

July 2, 2011 at 6:16 pm Leave a comment

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 6,774 other followers

Follow Clay Stephens Lifestyles Blog on


%d bloggers like this: