Spinach, Kale Phyllo Pie

Spinach, Kale Phyllo Pie
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Spinach, Kale Phyllo Pie
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Ingredients
Servings:
Instructions
  1. Mix all of the ingredients except the phyllo and olive oil together in a bowl. Set aside.
  2. Layer 6-8 sheets of phyllo pastry, brushing the top of each sheet with olive oil before setting the next on top. Pour the mixture over the phyllo and spread out evenly. Top with 6-8 more phyllo sheets, repeating the brushing with olive oil between each sheet.
  3. Bake at 375˚F for 30 mins.
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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes
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Lemon Ricotta Pancakes
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Ingredients
Servings:
Instructions
  1. Combine the flours, xanthan gum, baking powder, and salt in a bowl and stir together.
  2. In a separate bowl, whisk together the remaining ingredients, except the eggs whites.
  3. Add the wet mix to the dry mix and gently fold them together.
  4. Beat the egg whites until stiff peaks form and fold them into the batter.
  5. Heat a griddle and warm the olive oil. Use a 1/3 cup measure to drop the batter into the pan. When small bubbles appear on the surface of the pancakes, flip over and cook until golden. Drizzle leftover cranberry syrup over pancakes (from poached pears recipe).
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Eggs Benny on Polenta with Heart Friendly Hollandaise, Artichokes and Red Onions

Eggs Benny on Polenta with Heart Friendly Hollandaise, Artichokes and Red Onions
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Eggs Benny on Polenta with Heart Friendly Hollandaise, Artichokes and Red Onions
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Ingredients
Eggs Benny
Servings:
Instructions
Eggs Benny
  1. Cut polenta crosswise into 8 slices. Heat 2 tsp olive oil over medium-high heat in a large frying pan. Add polenta slices; cook 3 minutes on each side or until lightly browned. Remove from pan and set aside. Fill the frying pan ¾ full with water and bring to a simmer. Reduce heat to low-medium and add lemon juice. When water is very hot but has ceased bubbling, crack each egg and pour into the water carefully. Allow the eggs to slowly cook in the hot water until the egg whites are no longer translucent and the yolks are cooked medium to well, depending on your preference. Meanwhile, sauté the red onions in olive oil under sweet and translucent. Add the artichokes and heat until warm. Place the onions and artichokes on the polenta triangles. Remove the eggs from the water using a slotted spoon and place on top of the triangles. Drizzle Heart Friendly Hollandaise sauce (see recipe below) over and serve with fresh fruit.
Heart Friendly Hollandaise
  1. Wisk all of the above ingredients together in a saucepan over low heat until well blended, creamy and warm. Spoon over Eggs Benny. Enjoy.
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