Super Salad

Super Salad
Perfect for lunch
Number of Servings
Serves 1
Ingredients
  • 1 cup red leaf lettuce
  • 1 cup baby arugula
  • [q:1/4] cup diced baby carrots
  • [q:1/2] cup cucumber, chopped
  • [q:1/2] avocado, sliced into quarters
  • [q:1/2] cup chopped red bell pepper
  • 1 hard boiled egg, quartered
  • [q:1/3] cup chopped beets
  • [q:1/2] cup halved grape tomatoes
  • sliced leek for garnish
Directions
  1. Mix together in a serving bowl.
  2. Garnish with sliced leek.
Nutrition Info
354 Calories, 12 g Protein, 160 mg Cholesterol, 39 g Carbohydrates, 15 g Total sugars (0 g Added sugars), 14 g Fiber, 20 g Total fat (4 g sat), 159 mg Sodium, [nutrition:5] Vitamin A, Vitamin B6, Vitamin C, Vitamin K, Folate, [nutrition:3] Vitamin B2 (riboflavin), Vitamin E, Phosphorus, Potassium, [nutrition:2] Vitamin B1 (thiamine), Vitamin B3 (niacin), Iron, Magnesium, [nutrition:1] Vitamin B12, Calcium, Zinc

4 Ingredient Gluten-Free Muffins

4 Ingredient Gluten-Free Muffins
Prep Time
20 minutes
Number of Servings
24
Ingredients
  • 2 Bananas
  • 4 Eggs
  • [q:1 1/2] tsp Honey
  • Blueberries - Three per mini muffin
Directions
  1. Mash the bananas in a bowl until smooth.
  2. Add in eggs and honey. Mix well.
  3. Add blueberries to mini muffin pan; 3 per muffin spot.
  4. Spoon mixture into pan until full.
  5. Bake at 375° for 12 minutes, or until golden.

Guacamole Deviled Eggs

Guacamole Deviled Eggs
Prep Time
20 minutes
Number of Servings
Serves 6 (two deviled eggs each)
Ingredients
  • 6 hard boiled eggs
  • 1 avocado
  • 1 tbsp lime juice
  • [q:1/4] tsp salt
  • [q:1/4] tsp onion powder
  • 1 tsp minced garlic
  • Paprika
Directions
  1. Boil eggs, peel and cut in half.
  2. Remove egg yolks and place in a separate bowl.
  3. Pit and peel avocado, place contents with egg yolks.
  4. Add lime juice, salt, onion powder, and minced garlic.
  5. Mix and mash until smooth.
  6. Spoon the mixture into halved eggs.
  7. Add a pinch of paprika to each egg.
  8. Store in airtight container for up to 2 days, until guacamole starts to brown.
Nutrition Info
117 Calories, 6 g Protein, 160 mg Cholesterol, 4 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 2 g Fiber, 9 g Total fat (2 g sat), 161 mg Sodium, [nut:1] Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, Folate, Phosphorus

Avgolemono Soup

Avgolemono Soup
Ingredients
  • 6 cup low-sodium chicken broth
  • [q:3/4] cup orzo
  • 2 cooked chicken-breast halves, shredded
  • 3 large eggs, at room temperature
  • [q:1/3] cup fresh lemon juice
  • 1 lemon, thinly sliced
Directions
  1. Place the broth and orzo in a large saucepan and bring to a boil.
  2. Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked.
  3. Add the chicken. Remove the soup from heat and cover.
  4. In a separate bowl: Whisk the eggs and lemon juice in a medium bowl until frothy.
  5. Slowly add 1 cup hot chicken broth to the lemon and eggs, whisking continually.
  6. Slowly stir the warmed eggs into the soup.
  7. Ladle soup into bowls. Serve immediately with a slice of lemon.

Sweet Potato Scramble

Sweet Potato Scramble
Ingredients
  • 8 large eggs, whisked
  • 1 Tbsp coconut oil
  • 1 sweet potato, peeled and diced
  • [q:1/2] red onion, chopped
  • 2 cloves garlic, pressed
  • Sea salt and freshly ground black pepper to taste
Directions
  1. Heat coconut oil in a large skillet over medium-high heat. 
  2. Once oil is melted, add sweet potato, red onion, and garlic. 
  3. Stir regularly for about 8 minutes (or until sweet potato starts to soften). 
  4. Turn heat down to medium, pour whisked eggs into the pan, and stir until cooked through (about 3-5 minute). 
  5. Season with salt and pepper and serve!
Nutrition Info
380 Calories, 23 g Protein, 640 mg Cholesterol, 18 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 3 g Fiber, 23 g Total fat (11 g sat), 647 mg Sodium, [nutrition:5] Vitamin A, Vitamin B2 (riboflavin), Vitamin B12, Phosphorus, [nutrition:3] Vitamin B6, [nutrition:2] Vitamin D, Folate, Iron, Zinc, [nutrition:1] Vitamin B1 (thiamine), Vitamin E, Magnesium, Potassium

Naturally Dyed Eggs

Naturally Dyed Eggs
Make a rainbow of natural egg dyes from foods and spices.
Lynn Tryba
a variety of naturally dyed easter eggs

What You Need

  • White eggs
  • Cold water
  • Vinegar (Roughly 2 Tbsp to every pot of eggs you boil, except for the onion skins)

Natural Dye Ideas

  • Pink

    Beets - Cut 1 beet into chunks and cook with the eggs. The eggs will turn a pale Victorian pink.

  • Pale Blue

    Crushed Blueberries - Put about 1/4 cup frozen blueberries in a tall glass of water with two cooked eggs. Stir the blueberries, squish them against the glass and the eggs. The eggs will turn a pale blue with some very interesting specks and streaks where the fruit touched the shell.

  • Vivid Blue

    Purple Cabbage Leaves – Boil 2 eggs with roughly half of a head of purple cabbage. Contrary to the striking purple color of the dye, the eggs will turn a brilliant bright blue.

  • Bronze-Orange

    Yellow Onion Skins – Boil 2 eggs with the skins of roughly 3 yellow onions. The eggs will turn a rich bronze-orange color. The onion skins will leave a design on the eggs.

  • Red

    Lots of Red Onion Skins.

  • Violet Blue

    Fewer Red Onion Skins.

Dyeing the Eggs While They Cook

  1. Use a separate pan for each color.
  2. Add the eggs, natural substance, roughly 2 Tbsp vinegar and cold water to a pan. You just want to cover the eggs with water. (You want the color to be as concentrated as possible so be careful not to use too much water or else the color will be diluted.)
  3. Bring the eggs to a boil and let the mixture boil for 1 minute. Remove the pan from heat, cover it with a lid, and let simmer for 10-12 minutes.
  4. Transfer the eggs, liquid, and some of the natural substance to a bowl and let them cool completely. Cover the bowl with plastic wrap and place it in the refrigerator to let the eggs dye for several hours or overnight. (Include some of the fruit/vegetable substance to add patterns and specks to the eggs. If you want a more solid color, let the eggs soak over night in only the colored liquid.)

Dyeing the Eggs After They Are Cooked

  1. Place the white eggs in the bottom of a deep pan. Cover with roughly 2 Tbsp vinegar and cold water. Bring to a boil and let boil for one minute. Remove the pan from the heat, cover it with a lid, and let simmer for 10 to 12 minutes.
  2. Using a separate bowl for each color, mix the natural dyes with the eggs. You want the eggs to be completely covered by the dye but you want the color to be as concentrated as possible.
  3. Once the eggs are dyed, remove them from the colored liquid, rinse them with cold water and let them air dry for 5 minutes. Pat them dry with a paper towel. For a shiny finish, rub them with vegetable oil. Be careful with all of the dyes as they may stain.

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Itsy Bitsy Foodies
Tags
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Sunny-Side-Up Portobello Burgers

Sunny-Side-Up Portobello Burgers
An Egg-straordinary Addition to Mushroom Burgers
Prep Time
25 minutes
Number of Servings
4
Ingredients
  • 8 Portobello mushrooms
  • 1 Tbsp Worcestershire sauce
  • [q:1/4] tsp salt
  • [q:1/2] tsp freshly ground black pepper
  • 4 whole-wheat English muffins, split and toasted
  • 1 tsp olive oil, divided
  • 4 large eggs
  • Tomato slices, for serving
  • Boston lettuce leaves, for serving
  • Ketchup, for serving
Directions
  1. Position an oven rack 5 inches from the heat and preheat the broiler to high.
  2. Using a damp kitchen towel, clean mushrooms. Remove stems, and use a spoon to scrape out and discard dark gills.
  3. Place mushrooms, flat side up, on a rimmed baking sheet and brush them with Worcestershire.
  4. Place baking sheet in oven and broil for 2 minutes.
  5. Flip mushrooms and broil for 2 minutes more, or until they are tender and browning. Remove from oven and sprinkle with salt and pepper.
  6. Place 2 mushroom caps on each of 4 toasted muffin bottoms and cover with aluminum foil to keep warm.
  7. In a medium nonstick skillet, heat [q:1/2] teaspoon of the oil over high heat.
  8. Crack 2 eggs into skillet. Cook for 1 minute or until whites are set and bottom is beginning to brown, and then flip and cook for 30 seconds more, or longer if you don’t like your yolks runny.
  9. Remove them from skillet and repeat with remaining [q:1/2] teaspoon oil and remaining eggs.
  10. Transfer cooked eggs to mushroom burgers and serve topped with tomato, lettuce, ketchup, and English muffin tops.
Nutrition Info
280 Calories, 16 g Protein, 186 mg Cholesterol, 40 g Carbohydrates, 15 g Total sugars (0 g Added sugars), 7 g Fiber, 8 g Total fat (2 g sat), 683 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Phosphorus, [nutrition:4] Vitamin B2 (riboflavin), [nutrition:3] Vitamin B6, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), Vitamin B12, Calcium, Folate, Potassium, Zinc, [nutrition:1] Vitamin D, Iron, Magnesium

Egg Curry

Egg Curry
Prep Time
40 minutes
Number of Servings
4 to 6
Ingredients
  • 10 hardboiled eggs, peeled
  • [q:3/4] tsp turmeric powder, divided
  • 2 Tbsp plus 2 tsp vegetable oil, divided
  • 1 tsp cumin seeds
  • 1 medium red onion, finely diced
  • 1 (2-inch) piece ginger, peeled and grated
  • 2 cloves garlic, peeled and grated or minced
  • 6 medium tomatoes, diced
  • 1 or 2 fresh Thai, serrano, or cayenne chilies, stems removed and thinly sliced
  • 1 Tbsp garam masala* 
  • 1 Tbsp ground coriander
  • 1 tsp red chili powder or cayenne pepper
  • 1 Tbsp salt
  • 1 cup boiling water
  • [q:1/2] cup chopped fresh cilantro
  • Roti or Naan for serving**
Directions
  1. Place peeled eggs in a small mixing bowl and sprinkle [q:1/4] teaspoon of the turmeric over them. Rub lightly until they are evenly coated. 
  2. In a 4-quart sauté pan over medium-high heat, warm the 2 teaspoons of oil. Add eggs and sauté, gently moving eggs around so they don’t stick, for 2 minutes, until lightly browned. Remove with a slotted spoon and set aside on a plate to cool. You can leave them whole for the final dish, or slice them in half before adding them back to the sauce. If slicing them, handle with care so yolks stay intact.
  3. Return sauté pan to medium-high heat and warm remaining 2 tablespoons of oil. Add cumin seeds and remaining [q:1/2] teaspoon of turmeric and cook for 40 seconds, until cumin seeds sizzle and turn reddish-brown.
  4. Add onion to sauté pan and cook, stirring occasionally to avoid sticking, for 2 minutes, until onion is slightly browned. Add ginger and garlic and cook for 1 minute.
  5. Reduce heat to medium low and add tomatoes, fresh chilies, garam masala, coriander, red chili powder, and salt to sauté pan. Simmer for 12 minutes. Add boiling water and cook for 3 minutes, until all ingredients pull together and tomatoes break down. Add cilantro and cook for 1 minute. Remove from heat.
  6. Transfer mixture to bowl of food processor or a blender or place an immersion blender in the sauté pan. Process until smooth.
  7. Transfer smooth mixture to a large serving bowl. Gently fold in eggs (whole or sliced). Serve with Roti or Naan.
Nutrition Info
With one piece of naan: 462 Calories, 19 g Protein, 267 mg Cholesterol, 55 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 5 g Fiber, 19 g Total fat (4 g sat), 744 mg Sodium, [nutrition:5] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), [nutrition:4] Phosphorus, [nutrition:3] Vitamin B3 (niacin), [nutrition:2] Vitamin B6, Vitamin B12, Vitamin C, Vitamin E, Folate, Iron, [nutrition:1] Vitamin D, Vitamin K, Calcium, Magnesium, Potassium, Zinc
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