Here are a half-dozen, beautiful, easy, healthy quinoa salads to try this summer…
The Easter bunny’s long gone, the last of (or at least, you hope the last of) the plastic Easter grass has been vacuumed up, and you’ve got a bunch of hard boiled eggs in the fridge, taunting you. “What are you gonna do with us, huh? Deviled eggs? How original!”
Here’s a dozen ways to use up those little bum nuts (as the Aussies call them). And yeah, we’ll start with the common deviled egg, but things get creative — and maybe just a little weird — as we progress through the list.
Cookies made with hard boiled eggs, anyone?
(The first one on the list is a 2015 update…)
Bacon fat in the yolk mixture? Pure paleo genius!
I first made these for my husband, because he hates traditional deviled eggs (the mustard, mostly) and LOVES bacon. I subbed 2 teaspoons of sriracha for the Frank’s. Once I tasted them, I made another batch for me with far less hot sauce (I’m a spice wimp), but a little bit of mustard. Either way, this will get made again in our house!
If you’re going to start with deviled eggs, you might as well start with a classic: here are Martha Stewart’s creamy deviled eggs.
I do love deviled eggs, and I don’t usually like to mess with the classic recipe. This variation is tempting me, though: deviled eggs with cream cheese and green onions, from Life’s Ambrosia.
Salad is another great use for leftover hard boiled eggs. Of course you can add them to caesar salad, potato salad, or tuna salad. Here are a few more variations.
Spinach salad with ham and egg, from Martha Stewart
My very own bacon and egg salad with creamy balsamic dressing.
Simple salad Nicoise lettuce cups, also from Real Simple.
Pioneer Woman shares her recipe for avocado egg salad.
How about a sliced egg sandwich with herbed mayo? Via RealSimple.
The Low Carb Diner took Grandma’s potato salad and remade it into cauliflower salad.
How about asparagus (another spring classic) with Greek yogurt, from A Couple Cooks.
These look intriguing: Chinese tea eggs, from Asian Supper.
And as promised: chocolate chip cookies made with hard boiled eggs, from The Girl Who Ate Everything.
Chocolate chip cookies not your thing? How about these Norwegian sugar cookies, via Rachel Ruff of the Denver Cooking Examiner. Yep, they’re made with hard boiled eggs, too!
And a couple just for fun…
Cauliflower Sheep (I haven’t been able to track down the original post for this. If you know it, let me know and I’ll post it.)
Today, we wrap up our Super Bowl recipes round-up.
Yesterday, we were so healthy, goin’ all low carb! Today’s list is a bit naughtier: it’s all about the sweet stuff!
Fruit Salsa and Cinnamon Chips, via Relish. Still sorta healthy, what with all that fruit. Unlike our next contestant…
No-Bake Cheesecakes — This page includes a link to the original from My Baking Addiction, as well as three variations from me. These are especially cute served in little Mason jars. Plus so portable!
Cheesecake-Stuffed Strawberries from The Sweets Life. Strawberries are low-glycemic and loaded with potassium, so if you make this with a sweetener other than refined sugar, these are actually pretty healthy. So you can feel all virtuous as you pig out on them!
If you’ve just gotta have something themey, here you go: Football Filbert Cookies from Food.com
And onto day five of our Super Bowl recipes round-up: Low Carb!
I think more chips are sold SB weekend than any other week of the year. But it is possible to have delish, satisfying snacks on the table that don’t max out your carb allowance for the month, all in one sitting! Here are a few.
Just about any dip you can find is low carb, it’s the crackers and chips they’re usually served with that makes them high carb. Use a crisp veggie instead, and it’s instant health food! 🙂 But skip the usual, boring carrots and celery on a plate; think jicama, bell pepper strips, ribs from hearts-of-romaine. And to make them even more appealing, place them in vertical glass containers, like the beautiful table shown here, from Sugar Plum Sisters.
Zucchini/squash Pizza Bites, from yours truly. The “crust” couldn’t be simpler: it’s just slices of summer squash or zucchini, lightly baked before being topped with your favorite pizza stuff, and broiled. (Inspired by Kalyn’s Kitchen.) My recipe includes both pepperoni and vegetarian versions.
For real pizza, try this gluten-free pizza crust recipe!
Deviled Eggs. Did you know that deviled eggs from the grocery store sometimes contain sugar? Yuck! Much safer (and Paleo-friendly) to make your own. I like ’em simple and classic, like this take from SimplyRecipes.
Garlic-Herb Cheese Spread or Dip, also from this site. Tastes sort of like Allouette. Again, to keep it low carb, serve with veggie dippers.
5-Minute Magic Green Sauce! This stuff is amazing! Yes, it’s great on fish as shown above, but it also makes a fantastic dip for veggies or chips.
Not into dairy? Here’s my favorite Paleo dip…
“Dump Ranch” – I make it thicker than the salad dressing version, and use it as a dip and spread. I almost always have some of this in my fridge!
Parties don’t have to mean blowing your healthy eating habits completely! Come stocked with one or more of these, and you’ll have less recovery to do the next day!
3 large cloves garlic, coarsely chopped
1 15-oz. can chickpeas, rinsed and drained
1 T. extra-virgin olive oil, plus extra for drizzling
3 T. tahini
3 T. lemon juice
3 T. water
3/4 t. kosher salt
3/4 t. cumin
3 T. pine nuts
paprika, for garnish, optional
Put the garlic in a small microwave-safe dish, and add just enough olive oil to lightly coat the pieces. Microwave on medium for 40 seconds, stirring once. (This mellows it a bit, takes off the strong bite.)
Add the garlic, chickpeas, the olive oil, tahini, lemon juice, water, kosher salt and cumin to a food processor. Process until very smooth, scraping down sides as necessary. Taste and adjust seasoning if necessary: add more cumin, salt, and/or fresh-ground pepper.
Spread the hummus on a plate, leaving an inch or more around the edge. If not serving soon, refrigerate till half-hour before serving.
Optional: Toast the pine nuts, being careful not to burn them. (You can do this in a dry skillet on the stovetop, or with olive oil the same way the garlic was done.)
Drizzle some olive oil over the hummus, scatter the pine nuts over it, and sprinkle lightly with paprika for color.
Serve with pita chips, wheat thins, and/or crisp vegetables such as cucumber or hicama.
Continuing this week’s round-up of Super Bowl recipes… Today’s theme: Hot dips.