• 4 slices of English muffins
• 4 Eggs
• 2 pieces of avocado
• 50 ml (10 tsp.) of mayonnaise
• 2 pieces of tomato
• 8 leaves of lettuce
• 12 slices of bacon
& Salt to taste
1.To make the avocado spread, peel and mash 2 avocados with a fork and mix it with 50 ml of mayonnaise. Season the spread with salt and pepper.
2. At medium to low heat, fry the 4 eggs using Gourmet Blends Roasted Green Onion Olive Oil. Next, fry the 12 slices of bacon until crispy and drain on paper towels.
Slice the 2 pieces of tomatoes and toast the 4 slices of English muffins.
3. Spread the avocado mayonnaise in between the toasted muffins. Arrange 2 leaves of lettuce at the bottom along with 2 to 3 slices of tomato. Sprinkle some pepper.
4. Add the fried eggs on top of the tomatoes. Add 3 slices of bacon and arrange evenly. Top it with some more avocado spread before putting another slice of English muffin.
This recipe was brought to you by Callum. When he is not creating content online, he’s in the kitchen experimenting with different flavours and food combinations.
• 2 eggs
• 1/4 cup canola oil or Gourmet Blends Blood Orange Olive Oil
• 1 cup packed brown sugar
• 1/2 cup applesauce
• 1 1/2 cups skim milk (or whatever milk you like)
• 2 tsp. vanilla extract
• 1/2 tsp. salt
• 1 tbsp. ground cinnamon
• 3 cups old fashioned rolled oats
• 2 tsp. baking powder
• 1 tbsp. Gourmet Blends Dark Chocolate Balsamic Vinegar
Optional: your favorite toppings (fruit, nuts, chocolate chips, etc.)
1. Preheat the oven to 350 degrees. Line a muffin tin with paper or paper/foil muffin liners.
2. In a large bowl, whisk the eggs, oil, vinegar and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
3. Fill the muffin tin with ¼ cup of the oat mixture in each muffin cup. Add your favorite toppings. Push the toppings down into the oat mixture with a spoon.
4. Bake for 30 minutes. Let them cool for 5 minutes before eating. Store in an airtight container or freeze in a zip top storage bag.
This recipe was brought to you by: thewholesomedish.com
• 6 oz chopped or finely diced salmon (raw or canned works. See notes for specifics)
• 1/3 cup butternut squash (pureed or mashed)
• 2 eggs
• 3 -5 tbsp coconut flour
• 1 rosemary sprig or 1 tsp dried herb of choice
• 1/4 tsp regular or smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp garlic (minced)
• 1/4 tsp curry powder (optional)
• 1 tsp honey (optional – omit if whole30)
• 1 tbsp Gourmet Blends Roasted Green Onion Olive Oil or butter/ghee for cooking
1. First clean and slice up your raw salmon if you are using fresh versus canned. Remove any extra skin.
2. Place in bowl and then add in the your eggs and coconut flour. Mix well. Finally add in your herbs, squash, and seasonings. squash options You can used canned squash to make a fast prep. Or simply cut squash in half, remove seeds, and place in a microwave safe bowl with 2 tbsp water. Cook on high for about 3-4 minutes. Scoop inside and then mash or puree with blender, that’s another option.
3. Mix well into a batter. If batter is too runny, add 1 tbsp more coconut flour. Form into 8 small balls or roll into larger 5-6 balls. Lay them on parchment paper.
Press them into patties/cakes so they are around 1 inch thick.
4. Now turn on your skillet to medium high. Add your butter or olive oil.
Once heated, add in 3-4 patties/cakes at a time or less. Cook for 3 to 4 minutes on each side or until you see the salmon is cooked thoroughly. If you are using canned salmon, they will cook faster.
5. Remove from skillet. Add more 1 tsp more or so of butter/oil and repeat for the next batch of 3-4 patties/cakes.Garnish with extra rosemary, black pepper, chili flakes, or garlic if desired and serve with your choice of dip/sauce or as is.
I used 6 oz fillet (skinned) of sizzlefish coho salmon. Feel free to use canned but it will cook faster, so watch the patties when cooking.
These are freezer friendly and great to make for meal prep or party prep.
If you are using Canned, you might need to add an extra egg for binding.
This recipe was brought to you by: cottercrunch.com
• 2 cups all-purpose flour
• ½ tsp salt
• 10 tbsp unsalted butter
• 2 tbsp shortening
• 6 tbsp cold water (plus a little more if needed…)
• 1 cup lentils, rinsed
• 2¼ cup chicken broth
• 2 tbsp yellow curry powder
• ½ tsp turmeric
• ¼ tsp pepper
• 2 carrots, peeled and chopped
• 1 potato, peeled and cubed
• 2 tsp. Gourmet Blends Herbes de Provence Olive Oil
1. Bring a pot of the chicken broth to a boil and add lentils (may choose to soak overnight prior to cooking).
2. Add the curry, turmeric, and pepper.
3. Cook the lentils covered for 1 hour on a low boil (medium heat should be fine, as long as it slightly boils).
4. Add the chopped carrots and potatoes and continue to cook for 20 more minutes.
In the meantime, prepare the crust by adding all ingredients to a bowl and using a pastry blender to cut the butter and shortening into the flour until you have a uniform, crumbly mixture.
5. Add the water 1 tbsp at a time and stir with a fork.
Add just enough water to gather the dough in a ball with your hands without it falling apart too much, then wrap in plastic wrap and chill in the refrigerator for 1 hour.
6. Roll a fistful of dough out on a floured surface to a circle of about 8 or 9-inches diameter and transfer to a greased baking sheet.
7. Preheat the oven to 425 degrees F.
8. Spoon 1-2 tbsp of filling over one half of the pie, about ½ inch away from the edge.
Close the other side over the pie, and wet your finger and use the water to seal the edges.
Then, turn the edges over back onto the pie, and seal by pressing a fork all the way around the edge.
9. Bake for 25-30 minutes, until golden brown.
Credit: This recipe was brought to you by mysanfranciscokitchen.com
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