Taco night is a favorite at our house, but there is always more cilantro than we can use. While I have a few other recipes that call for it as garnish, my favorite use is adding it to cumin scrambled eggs in the morning. This breakfast recipe is great for any taco leftover you might have or just for a different take on eggs. The cumin adds a warm flavor to breakfast which is wonderful, especially on snowy winter mornings.
If you have fresh onion and garlic, cook it in a skillet with a bit of avocado oil or lard until soft; your kitchen will smell fantastic. I have used onion powder and garlic powder in the eggs as well, but nothing beats fresh if it is still on hand after your previous night’s taco dinner.
Prep scrambled eggs for your family, adding a dash of paprika and approximately half a teaspoon of cumin per egg to the whisked egg and (almond) milk. If you don’t have fresh, don’t forget to add onion powder and garlic powder as well. I also enjoy a dash of red pepper, but my son finds it too spicy; I just add mine right before serving. (more…)
Doughnuts have been stuffed with chocolate, jelly, and cream for as long as doughnuts have been baked. They’ve even been used as buns to hold burgers with bacon and fried eggs. None of those are really great for you. In fact, we named that 1500-calorie Krispy Kreme doughnut burger by Paula Deen one of the worst things she ever did to food.
But we liked her innovative culinary spirit. We liked where her head was, and we also just like doughnuts like everyone else. We kept the eggs, bacon, and ditched the glaze and beef. What we whipped up, and can’t wait for you to try, is the ultimate in breakfast sandwiches – bacon, eggs, and cheese all stuffed inside our lighter cake doughnut.
It’s the Ultimate Bacon, Egg, and Cheese Stuffed Doughnut.
It’s savory. It’s salty. It’s a little sweet.
It’s also LESS than 200 calories. One whole doughnut weighs in at 194 calories.
Peter Cottontail has hopped all the way down the bunny trail leaving you with an abundance of brightly colored hard-boiled eggs. Seeing the fridge full of the fluorescent eggs can leave you feeling a little intimidated and at a loss of what to do with them all. Rather than throwing them out, try some of these ideas to get the most out of leftover Easter eggs.
Deviled Eggs. This dish and Easter go together like turkey sandwiches and Thanksgiving. This recipe from SparkPeople uses Greek yogurt as a substitute for the usual mayonnaise, making them a lighter version of the side dish. The dye from the shells will stain the egg whites a little, making post-Easter deviled eggs prettier than their less festive counterparts. (more…)
By Janis Jibrin, M.S., R.D. for TheBestLife.com
I love breakfast foods, so I’ve always wondered why anyone would deliberately skip this meal. Cereal, oatmeal, waffles, eggs, latte—what’s not to like? And if you opt for healthy versions of these foods, breakfast could be your most nutritious meal of the day. Here’s how to make the most of your morning meal.
Check the ingredient list to make sure that all the grains in the cereal are whole. Then check the label to make sure that you’re getting no more than 5 grams of sugar and at least 4 grams of fiber per 100 calories. If your cereal is very low sugar, such as Food for Life’s Ezekiel cereals or Uncle Sam’s, it’s fine to sprinkle on a few tablespoons of granola (which might exceed the “5 g sugar per 100 calories” rule in larger amounts). Here’s what to put in your bowl: (more…)
The study, published in the journal Atheroscolerosis, found that people who ate more eggs per week had significantly greater plaque buildup – almost two-thirds as much as smokers. One reason why this could be is that one large egg yolk can contain as much as 237 milligrams of cholesterol, according to lead author Dr. David Spence who contends that diets low in cholesterol are key for heart health in people of all ages. “Just because you’re 20,” he warns, “doesn’t mean egg yolks aren’t going to cause any trouble down the line.”
This may be true, but it seems studies come out suggesting one thing and then two weeks later suggest another, which makes it hard to know where to stand on health topics such as this.
Martica Heaner, PhD, a nutritionist, adjunct associate professor in nutrition at Hunter College, and research associate at Columbia University Medical Center, points out that observational studies like this suggest links and associations and don’t state hard-line facts, which is why this news shouldn’t send everyone into a panic about their diet. (more…)