A month after we were married, my husband and I hosted our first Easter brunch with our families. I was very excited as I've always prided myself on being the "hostess with the mostess". Growing up, our family always ate hard-boiled eggs on Easter morning so I was sure to put this on the menu. Easter morning arrived and, in a hurry, I quickly dyed the hard-boiled eggs while tending to my other preparations. After serving brunch, my sister cracked her egg to peel it, when raw egg spilled through her fingers. I had grabbed the wrong carton and dyed the one filled with RAW eggs! Needless to say, I now always serve deviled eggs on Easter to ensure I never serve my guests raw eggs again!
Makes 12 Deviled Eggs
6 hard-boiled eggs, peeled, sliced length-wise
3 T mayonnaise (I prefer to use avocado mayonnaise)
1 T yellow mustard
1/2 t onion powder
Garnish: paprika, sliced olives, and/or cooked bacon, crumbled
Remove the cooked egg yolks and place in a small bowl. Add mayonnaise, mustard, and onion powder. With a small hand mixer, combine ingredients until smooth. Refrigerate for 10-15 minutes. Next, arrange cooked egg white shells on a serving dish. Place egg yolk mixture into an icing bag with a small tipped spout. Fill the egg white shells with yolk mixture. Garnish, as desired. If not serving immediately, cover lightly with plastic wrap and refrigerate for up to one day.
This green juice is quickly becoming part of my daily routine! It tastes delicious and is packed with 100% goodness! I know there are a lot of variations of this recipe, but wanted to share my fave combo!
To make two ~12oz glasses, combine the following ingredients in your juicer. My recommended juicing system is linked below! I HIGHLY recommend it!
What's in your favorite juice?
These are a great grab-n-go option during the week! I usually take two and microwave at work for about 45 seconds. Enjoy!
1/2 c zucchini, chopped
1/2 c yellow squash, chopped
1/2 c ground beef, cooked & seasoned with taco seasoning
1 c liquid egg whites
Prehat oven to 350F degrees. Spray muffin tins with olive oil spray. Even distribute zucchini, squash, and taco meat between 9 cups. In a spouted measuring cup, whisk together eggs and egg whites. Pour egg mixture evenly into the cups. Bake for 15-20 minutes. Allow to cool for 5 minutes before removing carefully from each cup.
This is one of my go-to Whole30 breakfasts. I love to cook up a pound of taco meat on the weekend and make this scramble and taco salads throughout the week. It's quick, easy, and very filling! Enjoy!
1/2 c leftover turkey taco meat (To prepare taco meat, I use 1 lb ground turkey; 1 package taco seasoning and cook accoridng to package instructions)
2 large eggs, beaten
1/2 avocado, sliced
In a medium skillet, over medium heat, re-heat taco meat (2-3 minutes). Add eggs to meat and scramble. Cook for 3-4 minutes. Serve immediately with sliced avocado.
These spinach smoothie cubes are a busy morning LIFESAVER!!! And super easy to make! All you need to do is fill your food processor with spinach leaves. Add a little bit of water (~1/3 cup). Blend until smooth. Fill ice cube trays with spinach mixture and freeze for at least 1 day. I like to pop the cubes out of the tray, once frozen, and put in individually portioned ziplock bags in the freezer. I typically portion 4-6 cubes per bag. You will be getting SO much more spinach in per smoothie than ever before!!