Perfect Almost-Hard Boiled Eggs

I’ve been pretty judgmental of hard boiled eggs throughout most of my life. They smell weird, look weird, and the whites have a super weird texture. People have always told me how delicious they are, but I have always turned my nose like an egg-snob and said no way to hard boiled eggs.

At 27 years old, I finally had my first hard boiled egg. It was delicious, just like everyone has always told me. See, I was doing my first Whole30 and had started to become hangry. Compliant snacks or easy meals can be few and far between on a round of Whole 30, and I had seen so many people incorporating hard boiled eggs into their Whole30 plan. It looked like they were really helping my fellow Whole30-ers out. So, I gave it a shot and damn if I didn’t love them!

I still find hard boiled eggs that are cooked completely through to be gross. The yolks are too dry and the whites too rubbery. However, almost-hard boiled eggs are the bomb. The whites are not rubbery and the yolks have a smooth, creamy texture. They are great served whole and plain, but adding a couple of spices to them completely elevates their awesome-ness. Salt, pepper, cayenne, and Trader Joe’s Everything but the Bagel seasoning do just the trick.

Perfect Almost-Hard Boiled Eggs

Perfect Almost-Hard Boiled Eggs

Perfect Almost-Hard Boiled Eggs

The most scrumptious hard boiled eggs in town!

  • 6 eggs
  • water
  • Everything But The Bagel seasoning
  • cayenne pepper
  • Salt
  • Pepper
  • Ice
  1. Bring a medium saucepan filled with water (enough to completely submerge the eggs) to a boil.

  2. Once boiling, gently add the eggs to the water. 

  3. Reduce heat to medium to medium-high, and boil for 11 minutes, uncovered. 

  4. After 11 minutes, submerge the cooked eggs in an ice bath. Allow the eggs to chill for 1-2 minutes then peel. 

  5. Allow the eggs to cool or chill before serving, and top with salt, pepper, cayenne, and Everything But The Bagel seasoning. 

FULLBELLYWHOLEHEART

**I am an Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Jalapeño Cheddar Summer Squash Bread

The summer squash season is upon us! Soon, backyard and community gardens will be overflowing with yellow squash and zucchini. One of my favorite ways to use up surplus summer squash is to add it into breads and muffins; they add a nutritious kick to both savory and sweet recipes. The most common recipes I’ve seen on Pinterest for zucchini or squash breads are usually on the sweeter side, often with added chocolate chips or bananas. Don’t get me wrong, those recipes are totally delicious, but one day I was hankering for something on the savory side and that’s how this recipe was born. Jalapeño Cheddar Summer Squash Bread is simple, delicious, and nutritious!

Jalapeño Cheddar Summer Squash Loaf

Jalapeño Cheddar Summer Squash Loaf

Bread is something that I do not eat a lot of these days. I’ve found that it doesn’t make me feel all that great, so I’m trying to avoid it. I’ve dabbled with gluten-free bread recipes, and while the idea is dazzling, each attempt has failed. They usually turn out mushy on the inside and burnt on the outside. I just can’t get it right! So, this recipe is not gluten free – it calls for just regular old flour. I don’t feel too guilty about it though, because it’s jam packed with summer squash, uses almond milk instead of whole milk, and has no added sugar!

What you’ll need:

 

Jalapeño Cheddar Summer Squash Loaf

Jalapeño Cheddar Summer Squash Bread

A veggie-packed quick bread with a kick. 

  • 3  cups  all-purpose flour
  • 4  teaspoon  baking powder
  • 1  teaspoon  salt
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  garlic powder
  • 1  cup  summer squash (shredded)
  • 3/4  cup  cheddar cheese (shredded)
  • 2  large eggs
  • 1  cup  milk of choice (unsweeted almond milk)
  • 1 1/2 jalapeño (diced)

Garnishes

  • 1/2 jalapeño (sliced)
  • 2 cherry tomatoes (sliced)
  • 1/4 cup cheddar cheese (shredded)
  1. Preheat oven to 350 degrees. Grease a regular size loaf pan (9×5 inch) or 4 small loaf pans.
  2. Use a box grater to shred the summer squash. Place the shredded squash in a fine mesh colander, a nut milk bag, or a cheese cloth, and use your hands to squeeze out the excess moisture. 

  3. In a large bowl add the flour, baking powder, salt, baking soda and garlic powder. Whisk to combine. Add the zucchini, jalapeños, and cheddar cheese; stir together.

  4. In separate small bowl, combine the wet ingredients: eggs and (almond) milk. 

  5. Pour the wet ingredients into the dry ingredients in the large bowl. Gently stir together until moistened.

  6. Spoon into a greased loaf pans, add garnishes, and bake.

  7. One large loaf should take about 50 minutes or until a toothpick inserted comes out clean.
  • Batter will be quite thick. 
  • Yellow squash and zucchini can be used interchangeably. 

 

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Mediterranean Lemon Pepper Dressing

Mediterranean Lemon Pepper Dressing

Mediterranean Lemon Pepper Dressing

If you’re anything like me, this simple Mediterranean Lemon Pepper Dressing recipe will come in handy all. the. time. I almost always forget to check my fridge for salad dressing until AFTER I’ve made a salad. It’s a rookie mistake, but I never learn. Luckily, this simple recipe contains just 4 simple ingredients and can be put together in minutes. Phew! A total salad saver. Homemade salad dressings are also cheaper and way healthier than most store-bought options, which is great if you’re on a Whole30 or are just trying to eat healthier in general.

In the last week, I’ve used this dressing on a spinach salad, a cold green bean salad, and even on a beautiful filet of mahi-mahi! The possibilities with this are endless. All you need is olive oil or avocado oil, fresh lemon juice, Mediterranean salt, fresh cracked pepper, and a whisk or frother. Each image below is a link for the ingredient on Amazon. I highly recommend purchasing a frother. It’s the BEST tool EVER. I use it nearly every day in my morning coffee or matcha, and it’s handy for other tasks (like mixing salad dressing), too!

Mediterranean Lemon Pepper Dressing

Mediterranean Lemon Pepper Dressing

The frother I mentioned above is my secret to making this a “creamy” dressing. The fast whisking motion of the frother slightly emulsifies the oil and lemon juice, giving it a think and frothy texture. Okay let’s learn how to make this dressing!

Mediterranean Lemon Pepper Dressing

A quick and healthy everyday dressing

  • 3/4 cup olive oil (extra virgin)
  • 1/4 cup lemon juice
  • 1 tsp Mediterranean pink salt
  • 1 tsp pepper
  1. ADD all ingredients into a jar.

  2. MIX ingredients together using frother, whisk, or blender.

  • Use this dressing on anything and everything! Your taste buds will thank you for this light and refreshing option. 
  • This dressing can be stored in the fridge for at least a week.
  • Separation is likely to occur. Simply shake the jar or use the frother to re-emulsify the dressing. 

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Simple Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad

Fall is my favorite seasons for many reasons, one being that a local farm close to my home offers awesome pick-your-own fruits and veggies this time of year. This isn’t your average pumpkin patch or apple orchard. It has EVERYTHING. Several apple varieties, spinach, broccoli, cauliflower, cabbage, beets, swiss chard, pumpkins – you name it!

I love that they offer such a variety of local veggies, and it’s such a lovely way to spend a fall day outdoors. Of course, every time I visit I get carried away and take much more food than I know what to do with. This year I controlled myself pretty well, and only ended up over-harvesting beets. Luckily those will last a while in the fridge.

The beets and spinach were grown in the same field, and as I was harvesting them I began to think about how I would incorporate them into my meals this week. Then it donned on me – a beet and goat cheese salad! You know, like one of those fancy salads you would find at a restaurant. Now, you definitely do not need to go to a pick-your-own farm to make this salad. Everything you need can be purchased from the grocery store, and you can even purchase the beets pre-cooked. I chose to dress my salad with home-made balsamic vinaigrette, but anything would work!

Fancy restaurant salads usually have fancy toppings on them, right? Toppings like sunflower seeds, dried fruit or fresh berries. Well, I had that covered. Thanks to the chicken salad recipe (Cranberry Nut Chicken Salad) I made last week, I had a whole bin of mixed nuts, seeds and dried cranberries to work with. I really like the mix Trader Joe’s offers. It has walnuts, pecans, almonds, pumpkin seeds and dried cranberries. I find buying a mix in bulk is much cheaper than buying the individual components separately.  Click the image below to shop!

I realize that I am not the first genius to put together a beet and goat cheese salad, but this is my spin on this delicious combination. I ate this salad for 4 days in a row and enjoyed every bite! The serving size listed below is set to 2-4 servings as this salad could be served as a meal or as a side, depending on your mood. Please let me know your thoughts on this recipe in the comments below!

Ingredients (2-4 servings):

  • 6oz fresh spinach, roughly chopped
  • 1 large beet, roasted, diced
  • 1 head broccoli, roughly chopped
  • Garnish:
    • goat cheese
    • mixed nuts
    • dried cranberries
  • Balsamic vinaigrette
    • store bought, OR
    • 1 TBSP olive oil + 1 TBSP balsamic vinaigrette

Instructions:

  • Prep:
    • Roughly chop spinach, broccoli and nuts, set aside.
    • Dice beets* into medium chunks, set aside.
  • Assembly: Layer ingredients into your bowl or serving dish. First add the spinach, then top with broccoli and beets.
  • Dressing: Combine oil and vinaigrette in a small cup or container, mix well.
  • To serve: Toss veggies with dressing, then garnish with nuts, seeds, berries and goat cheese.
  • *BEETS: If using fresh beets, you’ll need to cook ’em!
    • Preheat oven to 400 degrees.
    • Wrap beets in tinfoil and roast for 40+ minutes, until fork tender.
    • Let cool, peel away skin, and dice.

Happy Munching : )

 

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Spiced Sweet Potato and Pumpkin Mash

Spiced Sweet Potato and Pumpkin Mash

Spiced Sweet Potato and Pumpkin Mash

Fall is probably my favorite season. I love the chilly weather, the changing leaves, apple cider, pumpkin spice, and Halloween! I suppose you could call me “basic,” considering that as I write this pumpkin-related blog post I’m wearing leggings and a flannel. I also had a pumpkin smoothie for breakfast. I’m basic and proud!

Anyway, this recipe is super tasty, easy to make, and full of Fall flavors – a win in my book. Serve it along side your favorite protein and green veggies and you’ll have a perfect Fall meal. While this recipe does include a smidge of added brown sugar (added sugar is something I try to avoid) it’s a great healthy alternative to the heavier mashes that include milk, cream cheese or sour cream. If adding sugar isn’t your thing, you could always leave it out or substitute maple syrup.

Believe it or not, in addition to making a tasty side dish at dinner time, this recipe also makes a yummy breakfast! It might not be the most traditional morning meal, but it hits the spot and is a nice change of pace when you’ve been eating frittatas everyday.

Ingredients (2-4 servings):

  • 2 medium sweet potatoes
  • 1 cup pumpkin puree
  • 2/3 cup almond milk
  • 2 TBSP ghee (or butter)
  • 1 TBSP brown sugar
  • 1 TBSP pumpkin pie spice
  • Topping:
    • 1 TBSP ghee
    • 1 apple, diced
    • 1 TSP pumpkin pie spice
    • 1/2 cup walnuts or pecans, chopped

Instructions:

  • Preheat oven to 350 degrees.
  • Using a fork, poke some holes into the sweet potato. Then wrap the potatoes individually in tinfoil and roast for 40 min – 1 hour, until the potatoes have cooked through.
  • Allow the potatoes to cool enough to be handled. Cut the potato in half and scoop the flesh away from the skin. Discard the skin and transfer the potato flesh to a cooking pot on he stove.
  • Set the stove top to medium-low heat. Add the pumpkin puree, almond milk*, ghee, brown sugar and pumpkin spice to the sweet potatoes. Using a large spoon, mix everything together until the mixture is smooth and thick.
    • *Start by adding HALF of the almond milk, adding more bit by bit to reach your desired texture.
  • Once the mixture is warmed through, remove from pan an transfer to your serving dish.
  • The toppings:
    • Melt 1 TBSP ghee in a sauce pan over medium to medium-low heat. Add apples, nuts and spices.
    • Stirring frequently, cook the apples for about 5 minutes – until they start to soften but aren’t mushy.
    • Remove from heat and place on top of the sweet potato mixture.

Time saving tip: prep the sweet potatoes ahead of time. Bake the potatoes in advance and store them in the fridge until you’re ready to make the mash.

Happy Munching!

**This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of.

1 Ingredient Grape Fruit Leather

Grape Fruit Leather

Grape Fruit Leather

Last week my Hungry Harvest* delivery included a bag of green grapes that were recovered as “surplus” from a grocery store, distributor or farmer. I usually love to eat whole grapes as a snack throughout that day, but unfortunately these grapes were a little too sour for my liking. I hit the web to see if I could find any inspiration for transforming the grapes into something a bit tastier. Turns out you can use grapes in a lot of things – they’re apparently super tasty in chicken salad.

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest

I already have a chicken salad recipe that I love, so I passed on that idea. Then I remembered that I’ve been wanting to try making fruit “leather” aka fruit roll ups. Typically the recipes I have seen use a variety of fruits and added sugar. But all I have to work with is a bag of grapes, so that’s all that’s in this recipe. Turns out that’s really all you need to make fruit leather – just fruit!

At first I thought it might be a good idea to add some honey into the mix since the grapes were sort of sour, but I’m glad I decided against it. The natural sweetness of the grapes was amplified in the oven, giving them a perfect balance of sweet and tangy.

This snack is really so easy to make and it’s a great way to use up fruits that have seen better days. It’s also a snack you can feel good about eating – it’s just grapes! No weird preservatives or added sugar.

Ingredients:

  • 1 lb grapes

Instructions:

  • Preheat oven to 200 degrees Fahrenheit.
  • Remove grapes from stems and transfer into a blender.
  • Blend grapes until smooth.
  • Transfer grape mixture onto a parchment lined baking sheet. Make sure the mixture is spread EVENLY across the pan.
  • Bake for about 3 – 3.5 hours. The leather is done when the mixture is dry to the touch but still soft. You’ll want to start checking on it after 2.5 hours – everyone’s oven is a little bit different.
  • Remove from the oven to cool, then slice.

Happy Snacking : )

Roasted Eggplant Spread

Roasted Eggplant Spread

Roasted Eggplant Spread

Oh eggplants, you wonderful weird looking vegetable. For the longest time I thought I absolutely hated you. Thanks to Hungry Harvest* and my boyfriend’s eggplant parm skills, I have turned a new leaf. Now I look forward to gobbling up this oddly shaped plant.

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest

Once I finally discovered my love for eggplant, I found my self always making the same (fairly unhealthy) meal – eggplant parm. I started to become bored with it, and began to get creative. My first stab at re-inventing my eggplant experience was to make a healthier and more fun version of eggplant parm: Eggplant Dippers (whole 30 compliant).

But the fun didn’t stop there! The dippers are great and all, but I wanted to find a way to eat eggplant that didn’t require tomato sauce. I found some recipes online for baba ganoush and was intrigued. Unfortunately, I didn’t have all the ingredients necessary to follow the recipe. Instead I made my own version! I wouldn’t call it baba ganoush, though.

This roasted eggplant spread is super tasty and has a little bit of a kick. I love to use it in wraps (Chicken & Roasted Eggplant Wrap) in place of mayo. It brings a great moisture to the wrap or sandwich and a really wonderful flavor. You could also use this as a dip with veggies and pita bread! Get creative with it. : )

Ingredients:

  • 1 large eggplant
  • 3 garlic cloves
  • Juice of 1/2 a lemon
  • 1 TBSP chopped parsley
  • 1 TSP cumin
  • Cayenne (to preference)
  • Salt + Pepper
  • Olive oil

Instructions:

  • Preheat oven to 450 degrees.
  • Slice eggplant in half (length wise) and place skin-side up on an oiled baking sheet (I like to line the pan with foil as well)
  • Lightly coat the skin with oil
  • Coat garlic cloves lightly in oil and wrap in a small piece of tin foil – place on the baking sheet with the eggplant.
  • Roast eggplant and garlic on the top rack for 20 minutes. The skin of the eggplant should become charred and the flesh soft.
  • Remove eggplant and garlic from the oven and allow it to cool.
  • Using a spoon, scoop the eggplant flesh out of the skin. Discard skin, and transfer the flesh into a blender or food processor.
  • Add roasted garlic, lemon juice, parsley and spices to the blender. Blend until smooth or desired consistency.
  • Done! Now dip those veggies in the mix, or spread it on your sandwhich!

Happy Munching : )

 

Confessions of a Mother Runner

I am linking with Confessions of a Mother Runner for Meatless Monday!

 

Lemon Basil Fruit Salad

Lemon Basil Fruit Salad

Lemon Basil Fruit Salad

Summer potlucks and cookouts aren’t complete without a sweet treat! A simple fruit salad can be so refreshing in the summer sun, and you don’t have to feel guilty about gobbling it up.

We’re having an end-of-summer potluck at work tomorrow, and everyone is expected to bring a dish – this is what I’m bringing! It’s easy and quick to assemble, and can just hide in the fridge all night until I need it tomorrow. No fuss, no muss. There isn’t even a bowl to clean up afterwards!

This recipe will make a lot of fruit salad, which makes refilling the “bowl” super easy once everyone has eaten up the first serving. You can also use whatever fruit you’d like to in this fruit salad, I just happened to find good deals on strawberries, blueberries and peaches at the grocery store.

Lemon Basil Fruit Salad

Lemon Basil Fruit Salad

Ingredients:

  • 1 watermelon, cut in half
  • Fruit, chopped
    • 1lb strawberries
    • 1 small container blueberries
    • 3 peaches
  • 1 small bunch basil, sliced thinly
  • Juice of 1 lemon
  • 1 TBSP honey

Instructions:

  • Cut watermelon in half (I chose to cut it length wise), and scoop out the fruit.
  • Place watermelon (chopped into chunks) in separate bowl.
  • Add the rest of your chopped fruit into the bowl.
  • In a small dish, mix lemon juice, honey and basil.
  • Pour liquid over the fruit mixture and stir everything together until the fruit is well mixed.
  • Transfer a portion of the fruit mixture back into the watermelon rind and serve.
  • Store remaining mixture in fridge and refill watermelon bowl as necessary.

Done! Happy munching. : )

Healthy Snack Packs

 

Healthy Snack Packs

Maple Peach Snack Pack

I don’t know about you, but I don’t just love snacks – I need snacks. The Snack Monster starts growling in my stomach around 10 am each day at work, and you better believe I’ll be knuckle deep in the candy jar in no time if I’m not prepared with snacks brought from home.

Choosing healthy snacks is hard; not because they taste bad, but because most of the “healthy” granola bars or trail mix options at the grocery store are total junk and the options that are actually healthy are stupid expensive. What’s a girl to do? Well, if you’ve read any of my other posts, you may have learned that I really, really love HomeGoods. It’s a magical place that sells far more than just cute pillows and lamps. They have an entire section devoted to “specialty” foods that is jam packed with healthy snacks at a discounted price.

I’ve learned that I do not have very much self control when I walk into HomeGoods, so I’ve given myself some rules: the only thing I can purchase at full price is matcha powder, any other purchases must be selected from the “clearance” rack. If I don’t control myself in that place I could (and have) easily walk out of there spending 100 dollars.

Healthy Snack Packs

Peanut Butter Apricot Snack Pack

The clearance rack is where I find all of my healthy snacks for work – dried fruits, toasted coconut shavings, roasted pumpkin seeds, nuts, etc. I stock up on a variety of these items (that I snag for 2 – 3 dollars a bag) and each week I put together pre-portioned “snack packs” that I bring with me to work for guilt free snacking. In addition to the goodies I grab from HomeGoods, I also include 1/3 of an RX Bar into each snack pack as well. I love RX Bars and you should too. They aren’t you’re average protien bar, and unlike most granola bars, they are not full of added sugar.

This post is not really a recipe, but really just a tip on some healthy snacking options. By making your own snack packs, you can ensure that you’re having a healthy snack when your Snack Monster starts growling. Just be sure to read the labels of the items you choose to make sure they don’t have added sugars or weird ingredients in them, and to pre-portion your snack packs so you don’t go into a snack-coma. Below I have included some of my favorite RX Bars, and some of my favorite treats that I snag from HomeGoods. The portions I typically use can be seen in the two pictures included in this post.

 

Happy snacking!

 

**This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of.

Hidden Veggies Tomato Sauce

Hidden Veggies Tomato Sauce

Hidden Veggies Tomato Sauce

Have limp celery? Wiggly carrots? Sometimes vegetables pile up in your fridge, and over time they start to look sad and flimsy. Their next destination shouldn’t be the trashcan… they should wind up in your next bowl of pasta, masked by tomato goodness.

I love making large batches of this sauce and storing portions of it in the freezer. That way I always have a healthy, hearty tomato sauce on hand. What’s great about this sauce is that you can dump whatever you have on hand into the pot, there is not a strict list of ingredients for this recipe.

This is also a lifesaver when you find yourself with way too many veggies. Sometimes I have a busy week, and don’t have the time to cook up my veggies from my Hungry Harvest delivery before they go bad. That’s usually when I make this sauce!

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest

Hidden Veggies Tomato Sauce

In the last batch I made, I used 2 carrots, 1 pack of cherry tomatoes, 3 stalks of celery, a few garlic cloves and one onion. The ingredient list below is very vague for a reason. This is meant to be a guide for using your leftover veggies, and not a strict recipe.

Ingredients:

  • Must haves:
    • 1 10oz can of tomato paste
    • At least 1 cup of fresh or canned tomatoes
    • 1 TBSP oil (avocado or olive are my preference)
    • Salt & pepper
    • Vegetables, mixed variety
      • My favorites to add include onion, carrot, celery and parsnips.
  • Possible add-ins:
    • Garlic cloves
    • Fresh herbs
    • Anything your heart desires…

Instructions:

  • Dice vegetables – try to keep all the pieces the same size so that they will cook evenly.
  • Add vegetables to a pot on the stove over medium heat, with a tablespoon of olive or avocado oil. Start with adding the tougher veggies (like carrots and celery) first, then adding the softer veggies (like the tomatoes) after about 5 minutes. Add salt and pepper to preference.
  • Simmer veggies over medium heat for about 10 minutes, then reduce heat to medium low, allowing them to soften.
  • While veggies simmer, add the small can of tomato paste. This really helps to mask the flavor of the “hidden” veggies. Depending on how many vegetables are added to the pan, you may find that you’ll need to add more tomato paste.

Hidden Veggies Tomato Sauce

  • Once everything has softened and smells awesome, turn off the heat. This is the time to add the fresh herbs if you have them. Allow the mixture to cool, then transfer to a blender or food processor. Blend until smooth.

Hidden Veggies Tomato Sauce

  • Either use the sauce right away, or transfer to freezer safe containers and freeze. That’s it! You’re done.