Healthy Meal / snack
Updated Egg Salad
I love this new version of egg salad that Heidi posted on her blog 101 Cookbooks, which if you don't already rely on it for great recipes, now you know! This is a nice, light update on a familiar classic, perfect for a new light filled season. Here's her recipe, I didn't want to change a thing, except maybe adding a few dashes of Fire Cider! 
Ingredients: 6 eggs 1/4 teaspoon salt 1/4 teaspoon pepper 1 small head of radicchio, shredded 1/4 cup chopped fresh dill 1 medium shallot, chopped 3 baby radishes, shaved thin to serve: little dollop of salted creme fraiche and/or a drizzle of olive oil and Fire Cider Method: "Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for ten minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, then use the big holes on a standard box grater to grate the eggs. Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper. At this point you can add whatever you like to the salad - shredded radicchio, fresh dill, shallots, and shaved baby radishes. Serve topped with tiny dollops of something creamy - like creme fraich or plain yogurt, and a drizzle of olive oil and Fire Cider. Just a bit of each so you don't weigh it down." Serves 2-4.
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Ingredients: 6 eggs 1/4 teaspoon salt 1/4 teaspoon pepper 1 small head of radicchio, shredded 1/4 cup chopped fresh dill 1 medium shallot, chopped 3 baby radishes, shaved thin to serve: little dollop of salted creme fraiche and/or a drizzle of olive oil and Fire Cider Method: "Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for ten minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, then use the big holes on a standard box grater to grate the eggs. Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper. At this point you can add whatever you like to the salad - shredded radicchio, fresh dill, shallots, and shaved baby radishes. Serve topped with tiny dollops of something creamy - like creme fraich or plain yogurt, and a drizzle of olive oil and Fire Cider. Just a bit of each so you don't weigh it down." Serves 2-4.
Prep time: 5 min - Cook time: 10 min Serve this salad on top of homemade flax crackers or store bought flax crackers!
Instant Green Bean Salad...
Just add green beans!
[caption id="attachment_299" align="aligncenter" width="300"]
Pretty beans in the garden.[/caption]
This is Brian’s raw salad recipe and it's ready to eat in just a few minutes. If you have a garden or know someone who does, chances you've got fresh, crispy green beans in your fridge or backyard right now. I love to eat them raw, straight off the plant, something I started doing as a kid, grazing in my dad's garden. If you want to fancy up your beans a bit, try this:
Grab a couple of fistfuls of fresh raw green beans and cut each one into bit sized pieces. Chop up some red onion and colorful bell pepper. Combine all the veggies in a container with a fitted lid, like a wide mouth mason jar.Dress with a drizzle of olive oil to coat plus course ground salt and a healthy splash of Fire Cider.
Put the lid on and shake well to combine all the ingredients.
Eat now or pack it for lunch or a picnic!
Roasted Brussels Sprouts with Pine Nuts and Parmesan
[caption id="attachment_21" align="aligncenter" width="460"]
Photo from Bay Area Bites: Sprouts on a stick![/caption] I took this recipe straight from Bay Area Bites as it incorporates many things I love: Brussels sprouts, cheese, and food you can eat with your hands! Brussels sprouts are flavorful, mini cabbages that roast up into crispy on the outside, tender on the inside, orbs of pallet pleasing nutrition. This recipe calls for cooking and serving the sprouts on skewers, making them perfect party food, or maybe a fun way to get your kids (roommates, spouse) interested in eating green veggies. If you don't have skewers, don't fret, you can simply skip that step. Ingredients:
Brussels sprouts on a stick ready to bake, photo from Bay Area Bites[/caption] Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy. Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts. Original post can be found HERE!
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Photo from Bay Area Bites: Sprouts on a stick![/caption] I took this recipe straight from Bay Area Bites as it incorporates many things I love: Brussels sprouts, cheese, and food you can eat with your hands! Brussels sprouts are flavorful, mini cabbages that roast up into crispy on the outside, tender on the inside, orbs of pallet pleasing nutrition. This recipe calls for cooking and serving the sprouts on skewers, making them perfect party food, or maybe a fun way to get your kids (roommates, spouse) interested in eating green veggies. If you don't have skewers, don't fret, you can simply skip that step. Ingredients:
- 1 pound of Brussels sprouts
- 1/8 cup pine nuts, finely diced
- Fire Cider
- Olive oil
- Parmesan cheese
Brussels sprouts on a stick ready to bake, photo from Bay Area Bites[/caption] Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy. Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts. Original post can be found HERE!
