Hey friends! I hope you guys had a great weekend. I have so much to share with you all but lately, as Bo and I have had more on our plate as we prepare for Baby Girl Diamond, I’m really trying to disconnect on the weekends which is when I used to draft a lot of my posts. So, until I have time to dedicate to some lengthy posts, this week’s posts may be a bit shorter than normal. However, I’m doing my best to ensure the posts I do share will be relevant, not solely pregnancy focused and helpful.
Today’s post is a tasty one that was inspired by my friend and fellow blogger, Anne. On Friday, after seeing an egg salad sandwich on her blog earlier that morning, I found myself dreaming of egg salad when it was time to make lunch. Since I was working from home, I had the ability to go into the kitchen and whip up lunch from scratch. Luckily, with a quick glance in the refrigerator, I realized that I had all the ingredients necessary to make a healthy, egg salad sandwich.
This egg salad recipe is not the traditional recipe my mother, grandmother and mother-in-law make that includes Duke’s Mayonaisse. Instead, it’s a healthier version that gets creaminess and extra protein from Greek yogurt and a kick of flavor from roasted red pepper hummus. There are still a few traditional ingredients like celery, since I always like the crunch it provides.
If you haven’t hard-boiled eggs recently or have a hard time peeling your eggs, I highly recommend this blog post as the directions are super clear and worked perfectly.
Healthy Egg Salad
This healthy egg salad recipe uses hummus and Greek yogurt instead of mayonaise, resulting in a protein-packed and flavorful combination. Perfect to enjoy on a sandwich or salad, this will keep you fueled all afternoon.
Yield: Serves 1 or 2 smaller portions
- 2 peeled, hard-boiled eggs
- 1 1/2 stalks celery, diced
- 1/4 cup plain Greek yogurt
- 1/4 cup roasted red pepper hummus
- 1 teaspoon mustard
- 1 teaspoon pickle relish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Any of your favorite herbs for flavor or kick – red pepper flakes, fresh or dried parsley or oregano, etc.
- Place two, peeled hard boiled eggs in a medium bowl.
- Cut them or smash/slice with a fork so that they are in tiny, diced pieces.
- Add celery, Greek yogurt, hummus, mustard, relish, salt, pepper and herbs/spices.
- Stir until well combined.
- Serve egg salad on top of salad, your favorite toast or as a sandwich. If you go the sandwich route, a few sliced tomatoes, lettuce and an extra smear of hummus make perfect toppings.
This is a sponsored post written and developed in partnership with Fresh Direct and Health Warrior, two brands I love and use often.
When my friends at Fresh Direct asked me to partner with them for marathon week recipes, I knew exactly the recipe I wanted to perfect and share. This Fall I’ve been sipping pumpkin smoothies on a weekly basis, but this recipe is a bit different than normal as it doesn’t use protein powder. This smoothie is full of flavor and nutrients, perfect to enjoy for breakfast or as the perfect post-workout recovery meal. The pumpkin is rich in fiber while the Chia seeds and yogurt provide protein to help your muscles recover. The wheat germ gives the smoothie a nutty flavor that perfectly balances the warm pumpkin spice and hint of vanilla. If you want your smoothie to taste more like pumpkin pie than pumpkin ice cream, you can increase the amount of pumpkin pie spice.
Healthy Pumpkin Spice Smoothie
- 2/3 cup canned pure pumpkin puree (not pumpkin pie filling)
- ½ cup Califia Vanilla Almond Milk
- 1 container plain Siggie’s Skyr Icelandic Yogurt (5.3 oz)
- ½ teaspoon vanilla extract
- ½ banana
- 1 tablespoon Health Warrior Chia Seeds
- 2 tablespoons of wheat germ
- 1 -1 ½ teaspoon Pumpkin Pie spice depending your taste
- Handful ice cubes
- Optional: Purely Elizabeth Pumpkin Fig granola and pecans.
Add all ingredients into blender and blend until smooth, pausing once to scrape the edges. Pour into a glass to enjoy and top with option ingredients.
Missing a few of the items for this smoothie? If you live in NYC, you can easily order these ingredients from the FoodKick App for same day delivery in select NYC areas or you can find them on FreshDirect.com for next day delivery.
Happy Monday! Here’s a delicious, healthy Fall recipe you can make this weekend, courtesy of my sister-in-law Meg and her husband Russell! Originally posted in 2014, the post and recipe have been updated a bit. Come back tomorrow for a recap from yesterday’s Dare to Bare event in NYC!
Hello again! Over the past two years my husband Russell and I have both had great success following Paleo-like diets off and on, especially when I originally lost 10 pounds in one month. Since then, we have evolved our eating style, maintaining a healthy balance which often includes Paleo friendly recipes. We’ve made a lot of omelets and frittatas in the past, but now that the leaves are falling and the air is crisp, we wanted to cook something that reflected the fall season. What better than a warm stack of fall themed pumpkin pancakes?
We struggled to find a recipe that was fluffy and tasty enough to stand up to a regular pancake. Some of our first batches, while tasty, left us with results that we could only describe as “scrambled pancakes”. We thought we were cooking them wrong because they were so crumbly and dense. To remedy this, we tried cooking them at a lower heat for a longer time, we tried different types of flour, and different wet and dry ingredients but couldn’t replicate the consistency of the traditional pancakes we grew up with. After scouring the web and trying parts from numerous recipes, we finally figured it out. Baking soda. Not all Paleo recipes call for baking soda, which is one of the things that makes these pancakes so fluffy and DELICIOUS!
Paleo Pumpkin Pancake Recipe
- 2 large eggs
- ½ cup pumpkin puree
- 2 tablespoons of sugar free syrup
- ½ teaspoon allspice
- ½ teaspoon cinnamon
- ⅔ cup almond flour
- a dash of kosher or sea salt
- ½ teaspoon vanilla extract
- ¼ teaspoon baking soda
- ½ cup pecans
- Heat a small skillet over medium heat with a touch of coconut oil. Add pecans. Toast for about 3 minutes or until pecans are fragrant. Be careful not to burn the pecans – shake the skillet frequently. (Note – these are for the topping. Feel free to leave them raw if desired or not use them at all).
- In a large mixing bowl, whisk together eggs, pumpkin, syrup, cinnamon, allspice, and vanilla until well blended.
- In a separate bowl, mix together the almond flour, salt and baking soda.
- Stir the dry ingredients into the wet ingredients, making sure there are no lumps.
- Lightly grease a griddle with your fat of choice (we used coconut oil) and turn on medium heat until a drop of water sizzles on the griddle.
- Pour the batter onto the griddle in whatever size pancakes you like. Cook until bubbles form on the top of the batter. Carefully flip and cook the other side.
- Stack and top with pecans and sugar free syrup (or whatever fun fall toppings you choose!). We also dusted ours with a bit of cinnamon.
*Note – you will see in the picture we served these with bacon (which makes every meal better). During our Paleo challenge, we learned that most bacon you can find at the grocery store is cured in sugar. We recommend Organic Sunday Bacon by Applegate which has less sugar than most and is cured in Paleo friendly, organic cane sugar.
If you love this recipe as much as we do, please share it on Pinterest, Twitter or Facebook!