Egg Salad Sandwiches with Bacon and Sriracha

Got some hard-boiled eggs leftover from Easter and are kind of sick of deviled eggs? Is that even possible? To be sick of deviled eggs? Not in my world. Deviled eggs, egg salad, or hard-boiled eggs simply sliced over some avocado toast – I don’t care. I’ll take them hard-boiled any which way. I eat deviled eggs so often throughout the year but I rarely think to make egg salad anymore. Probably because I can eat an entire bowl of egg salad with a spoon. Portion control? Ha! But I couldn’t resist trying these Egg Salad Sandwiches with Bacon and Sriracha.

Hard-boiled eggs are mixed with a combination of a little mayonnaise, plain non-fat Greek yogurt, bacon (I used turkey bacon), scallions, and Sriracha. The mixture is plopped on top of some arugula which adds yet another layer of vibrant flavor. (Don’t like arugula? Use spinach). I’m not typically a big fan of using yogurt in place of mayonnaise in most cases but here, it works. With the Sriracha and light oniony bite of the scallions, you can’t even tell the yogurt is in there. And bacon? Who doesn’t love bacon? This egg salad is insane. Sriracha and eggs work so well together that it doesn’t even seem right to not put them together. I ate my egg salad on seeded Jewish rye bread which packs yet another punch so I was in heaven. Thank goodness for Easter. It’s just another reason to make hard-boiled eggs. As if we need a reason.

IMG_3582

 Cook bacon in a medium pan over medium-high heat 3 minutes, until crisp or microwave per package directions. Remove bacon from pan or microwave; crumble. Place bacon in a large bowl. Stir in onions, mayonnaise, yogurt, Sriracha, salt and pepper.

IMG_3580

Gently stir in eggs.

IMG_3581

Arrange 1/2 cup arugula on each of 4 bread slices. Top each serving with 1/3 cup egg mixture and 1 bread slice.

IMG_3583

Additions: None

Omissions: None

Substitutions:

  • Turkey bacon

Overall Rating: Love It

Source: Cooking Light magazine

Banana-Almond Butter French Toast Sandwiches

I was in Vegas two weeks ago and one morning my friends and I went to breakfast. (This doesn’t always happen). It was our first morning there and we hadn’t yet been sucked in to all the Vegas has. Not that I’m going to tell you anything that happened there – but I will tell you that I came thisclose to ordering French toast that morning. French toast is one of those things that I ate quite often when I was a kid but rarely do anymore. I always consider it when going out for breakfast but never order it. Thankfully, it’s easy to make at home. Got eggs and bread? You can make French toast. These Banana-Almond Butter French Toast Sandwiches are different twist that are a fun alternative to your standard breakfast. Maybe even your Easter breakfast.

Almond butter, maple syrup, and banana slices are spread between two pieces of break and then dunked in a mixture of eggs, almond milk (or regular milk), cinnamon and vanilla. Grilled until golden brown and slightly crispy, these sandwiches are packed with perfect salty-sweetness. Think of a peanut butter and banana sandwich marrying French toast. So yummy. Surprise your kids with these on Easter Sunday. They’ll be happy they are portable while they are off searching for eggs.

IMG_3314

Crack eggs into a shallow bowl. Add almond milk, vanilla extract, and cinnamon; stir with a whisk to combine.

IMG_3309

Combine almond butter and maple syrup in a small bowl. Cut banana lengthwise into 4 thin slices; cut crosswise into halves. Spread almond butter mixture evenly across bread slices. Top 2 bread slices with 4 banana pieces. Place remaining 2 bread slices over banana, sandwiching almond butter and bananas inside.

IMG_3310

Heat a panini press to 425°F or grill pan at high heat. Dip sandwiches in egg mixture, and let excess drip off.

IMG_3311

Lightly coat grill plates of panini press or grill pan with cooking spray, if needed. Arrange sandwiches on press or grill. Push down gently to flatten.

IMG_3312

Cook 3 to 4 minutes or until sandwiches are browned on the outside and hot in the center.Place sandwiches on a cutting board. Cut in half diagonally. Serve hot.

IMG_3313

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Blush Mac and Cheese with Tomatoes

Pasta? What’s pasta? I haven’t had it in so long, I think I’ve almost forgot. How crazy it is to me that I eat so little pasta these days when it was my dinner EVERYDAY when I was a vegetarian ten years ago. When people would ask what my favorite meal was? The answer was easily pasta. Now? I don’t even consider it. How did this happen? I don’t even recognize myself anymore. It’s amazing how when you are careful with what you eat, your tastes can change when you aren’t looking. I’ve dabbled in low-carb diets for years. Initially, they were impossibly hard. But now, I’ve found that I feel better and have fewer cravings so it’s easier. I still eat carbs, clearly, but now I can have pasta once in a while and truly enjoy it. This Blush Mac and Cheese with Tomatoes is a fun way to make an old classic pasta dish new again.

A creamy cheese sauce is made vibrant with additional flavors of tomato, shallot, garlic, thyme and spinach before being mixed with corkscrew pasta and topped with juicy, roasted grape tomatoes. The cheese sauce isn’t as cheesy as typical mac and cheese but the addition of the tomato paste and spinach make this feel more like a grown-up version of our childhood classic. I used quinoa pasta instead of regular pasta (but only because I couldn’t find whole-wheat) so my overall texture was a bit different than expected but still good nonetheless. The roasted grape tomatoes add a burst of sweetness and the spinach provides a nutritional boost. While I wouldn’t necessarily consider this mac and cheese, it didn’t disappoint.

IMG_3239

Preheat broiler to high. Cook pasta according to package directions, omitting salt and fat; drain. While pasta cooks, place tomatoes on a jelly-roll pan lined with foil. Broil 8 minutes or until tomatoes are beginning to blacken.

IMG_3233

While tomatoes cook, heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add diced shallots, minced garlic, and thyme; sauté 2 minutes or until tender, stirring frequently.

IMG_3231

Add tomato paste; cook for 2 minutes, stirring occasionally. Add flour; cook 1 minute, stirring constantly. Stir in milk, black pepper, and salt; bring to a boil. Cook 4 minutes or until thick and bubbly, stirring frequently. Remove from heat.

IMG_3232

IMG_3234

Add spinach, stirring constantly until spinach starts to wilt.

IMG_3235

Add shredded cheddar cheese, and stir until smooth.

IMG_3237

Stir in cooked pasta.

IMG_3238

Top with the roasted tomatoes.

IMG_3241

Additions: None

Omissions: None

Substitutions:

  • Quinoa pasta

Overall Rating: Like It

Source: Cooking Light magazine

Vanilla-Spinach Shamrock Protein Shake

Does anyone else get nostalgic for minty shakes from their childhood around St. Patty’s Day? I hadn’t yet thought about it until I saw this Instagram photo from Food Network last week. And just when I convinced myself that I was going to get ice cream to make the recipe in the photo, I decided that I could probably make a similar tasting shake in a much healthier way. The result was this Vanilla-Spinach Shamrock Protein Shake.

Almond milk, vanilla protein powder, spinach and peppermint extract are all combined in a blender resulting in a healthy, low-calorie, minty shake. The spinach provides a natural bright green color and the vanilla protein powder adds just enough sweetness to keep this shake just under 150 calories. If you prefer a slightly thicker shake, just add some ice. Whether you are watching your weight or not, this is one guilt-free way to celebrate St. Patty’s Day.

IMG_3452

Vanilla-Spinach Shamrock Protein Shake (makes 1 shake)

  • 1 cup unsweetened vanilla almond milk (I love Silk)
  • 2 scoops vanilla protein powder (I used Tera’s Whey rBGH Free Bourbon Vanilla Whey Protein)
  • 1/4 to 1/2 teaspoon peppermint extract, to taste
  • 1 cup (or large handful) fresh spinach or baby spinach
  • whipped cream and sprinkles, optional

In the jar of a blender, combine almond milk, protein powder, and peppermint extract. Blend until combined, about 10 seconds. Add spinach to the milk mixture, pressing lightly down into milk if need be. Blend for 30 seconds until spinach is thoroughly combined. (If any spinach is left unblended, use a spoon to push it down into the jar further and blend a few seconds more.) Top with whipped cream and sprinkles, if desired.

IMG_3447

IMG_3449

IMG_3450

IMG_3451

Sriracha BLT Avocado Salad

Well, after a few indulgent dinners last week in Atlanta and those cookies I brought you on Monday, I figured it’s time to pay the piper and eat some salad. Actually, I’ve been doing pretty good eating well and I’m enjoying it. Instead of eating a plate of cookies, I allow myself one a day. When I need another snack, I’m pretty into eating apples and pears lately. But salad? Not so much. Sure, I should probably have a salad loaded with carrots and broccoli and peppers but this Sriracha BLT Avocado Salad not only looks good but is also healthy and has tons of happy flavor.

Chopped tomatoes and avocado are mixed with crunchy bacon (I used turkey bacon) and laid over baby spinach. A spicy dressing of sriracha, a little bit of mayonnaise and lemon juice is drizzled over the top, packing a punch. The creamy coolness of the avocado pairs perfectly with the sriracha dressing, the bacon adds flavorful crunch and the spinach gives a lot more nutritional value than iceberg lettuce which is typically in BLTs. This salad may not be loaded with veggies but it’s still low-calorie while not being low in flavor. Isn’t that the point of a salad? Being healthy and flavorful? Now this is a salad I can get behind!

IMG_3384

Combine onion, mayonnaise, Sriracha, and lemon juice in a small bowl; stir with a whisk.

IMG_3378

Combine tomato, avocado, and bacon in a medium bowl; toss to combine.

IMG_3379

Divide spinach among 4 plates; top evenly with avocado mixture.

IMG_3380

Drizzle with Sriracha mayo; sprinkle with pepper.

IMG_3381

Additions: None

Omissions:

  • Red onion

Substitutions:

  • Turkey bacon

Overall Rating: Love It

Source: Cooking Light magazine

Chocolate Pretzel Cookies

I was in Atlanta last week for work (hence my silence) and when I’m there, I like to go to a cute little spot called The Cookie Studio. The first time I was there, I immediately proclaimed “This is the kind of place I want to own.” This time when I was there, I said the same thing to the owner who handed me some tea and told me how hard it is. I always say that when I’m done working, I just want to make cookies. And while my dreams aren’t dashed, I realize owning my own cookie place will probably never happen. BUT, that doesn’t mean I can’t make cookies anytime I want to. A day after flying home, I was eager to make some cookies. These Chocolate Pretzel Cookies were exactly what I had in mind.

Chocolatey cookie dough is mixed with pretzel pieces and semi-sweet chocolate chips before being dropped onto a cookie sheet and topped with a whole mini pretzel. Chocolate and pretzels? Mmkay! The only thing that would be better? A little peanut butter. My wheels are turning. Anyway, these cookies are a perfect treat when that after dinner sweet tooth starts talking. The worst part is trying to just eat one. Making cookies is so satisfying to me. Whether I ever make cookies for a living or just make cookies at home, making cookies will always be the sweetest thing I do.

IMG_3393

Heat oven to 350 degrees F. In a bowl, whisk together flour, cocoa, baking powder, baking soda and salt. In another bowl, beat butter, granulated sugar and brown sugar for 2 minutes, until fluffy.

IMG_3387

Beat in egg and vanilla extract until just combined. Pour in flour mixture and beat on low until just combined. Carefully fold in chocolate chips and chopped pretzels.

IMG_3388

IMG_3389

Drop tablespoonfuls of batter on baking sheets, spacing them about 2 inches apart. Press down lightly to flatten. Gently press a whole pretzel on top of each cookie.

IMG_3390

Bake at 350 degrees for 11 minutes. Transfer to a wire rack to cool completely.

IMG_3394

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Family Circle magazine

Peanut-Butter Banana Bread

Is February, and winter for that matter, over yet? Since it snowed all day on Saturday, I had no motivation to do anything but watch a Parks and Recreation marathon and bake. I’ve been on a random peanut butter kick lately and realized that I have four – yes, four – different kinds of nut butters in my cabinet. And that isn’t even counting the powdered peanut butter I put in my protein smoothies everyday. Since there were a couple of bananas hanging out on my counter and today is National Banana Bread Day, I pulled out one of those jars of peanut butter and decided since it was cold and snowy outside that I needed to bake this Peanut-Butter Banana Bread.

Peanut butter is not just mixed into the batter but it is also mixed into the sweet drizzle that coats the soft, warm banana bread. I mean, bananas and peanut butter isn’t just for Elvis. This banana bread was insane. And I say was because I may or may not have eaten the entire loaf over the coarse of the weekend. Good thing I’m hitting the gym today. But seriously, since most people have peanut butter hanging around, next time you make banana bread, give this a try. And just try to eat only one piece. Elvis knew what he was doing.

IMG_3307

Preheat oven to 350°F.To prepare bread, combine peanut butter, yogurt, bananas, butter and eggs in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

IMG_3292

IMG_3293

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed, baking soda, salt and spices in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts.

IMG_3295

IMG_3297

Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350°F for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

IMG_3299

To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

IMG_3305

IMG_3306

Additions: None

Omissions:

  • Flaxseed

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

1 2 60
Follow

Get every new post delivered to your Inbox.

Join 282 other followers

%d bloggers like this: