Healthy Mock Hollandaise Ingredients
2 tbs. avocado oil
½ cup organic Greek yogurt
½ tsp. salt
Pinch of cayenne pepper
2 large eggs, lightly beaten
1 tbs. lemon juice

Credited Chef

Directions Whisk the avocado oil, 1/4 cup yogurt, salt and cayenne in a medium-size mixing bowl until smooth. Whisk in eggs, along with the remaining ¼ cup of yogurt. In a heavy-bottom sauce pan. start simmering water, not boiling. Set the mixing bowl over the sauce pan of simmering water on medium-low heat and cook the sauce, whisking constantly. Cook, whisking, for approximately 2 minutes. The sauce will slightly thicken and should be warm. Remove from heat and whisk in lemon juice. Serve hot or warm.

Quinoa Cakes Ingredients
1 large egg
2 tbs. all-purpose flour
1 ½ tbs. tahini or nut butter
1 ½ cups cooked quinoa
½ cup finely grated russet potato
2 oz. crumbled goat cheese (optional)
2 tbs. finely diced onion
1 tbs. chopped fresh parsley
1 clove garlic, minced (1 tsp.)
½ tsp. salt
½ tsp. black pepper

Preheat oven to 400°F. Coat baking sheet with cooking spray. Combine egg, flour and tahini in a bowl. Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes. Shape mixture into 1/4-cup patties with wet hands. Bake on prepared baking sheet 25 minutes, turning once, or until cakes are browned.

Makes 1 Cup, Serves 6.