Tag Archive | egg recipe

October Unprocessed: Days 2 & 3

Oct3

Day 2:  Thursday, October 2

For breakfast, I  had a hard-boiled egg and some watermelon.

Mid-morning snack:  I had a few leftover pieces of chicken from last night’s supper, some popcorn, and a banana.

Lunch:  I made a green smoothie containing 1/2 cup water, a handful of spinach, 1/2 cup kefir, 1/2 cup frozen blueberries, and 1 1/2 frozen bananas.  This was VERY filling and kept me full for most of the day.October 3, 2014 002

Late-Day snack:  I had a stick of mozzarella cheese when the girls got home from school.

Dinner:  I made a chicken soup from the leftovers of last night’s dinner.  I used butter, celery, onions, carrots, the leftover broth from last night’s chicken, and the cooked, chopped chicken that was leftover as well.  For the kids, I also added some rotini (because that is their favorite part of the soup!)  I tried to avoid eating the rotini, although I may have had a few pieces slip in (I’m not going to worry about that, though.  My goal is not to be perfect, but only to become more aware of WHAT I am eating and WHY.)

I did snack on a few chocolate chips later on.  I have to admit, I wasn’t hungry at all, but they were there and that’s the only reason I ate them.  Overall, not a bad day other than the chocolate chips that I wasn’t hungry for. 🙂

Day 3:  Friday, October 3

I had a slice of Boar’s Head Ovengold Turkey as I was making my daughter’s lunches.  That is the only lunch meat I will allow myself during this challenge, as it claims to have no fillers, preservatives, etc.

I also made a batch of Flourless Peanut butter cookies for my 11-year old’s snack, and I had one of those as well.

For breakfast, I had scrambled eggs mixed with about a tablespoon of Feta cheese and a sundried tomato.  It was really good! 🙂

October 3, 2014 004 crop

Mid-morning snack – again, I had a few chocolate chips although I wasn’t hungry.  I think I just need to stop buying them! 🙂

For lunch, my friend gave me a cup of DELICIOUS carrot soup that she had made!  It contained coconut oil, onion, cinnamon, nutmeg, sweet potatoes, water, chicken broth, carrots, salt & pepper.  It was really good, and the perfect thing to warm me up on this cool, fall day.  I wish I had remembered to take a picture of it.  It was a beautiful shade of orange, and it smelled just as great as it tasted!

Afternoon snack:  I had an apple and another PB cookie.

For dinner, I had the rest of the potato salad I made the other day.

I went to a gathering tonight, and there I had celery and some chips with salsa.

Overall, I’m feeling pretty good about the challenge!  I’m looking forward to see what the weekend will bring.  Have a great weekend!!

Perfect Summer Potato Salad

Jun12

June 10, 2014 126 summer potato salad blog

Nothing says summer to me like a cool, refreshing mix of potatoes, eggs, cucumbers, and celery mixed with the perfect blend of spices in creamy mayo.

To make it healthier and minimize my use of processed ingredients, I made my own Italian salad dressing.  If you’re running short on time, store-bought dressing will work.  But if you have a few minutes, give the homemade dressing a try and you will see how simple it is to make.  This delicious substitution is healthier and less expensive than the store-bought, and it gives me peace of mind being able to control the oils I use and to eliminate the high fructose corn syrup that is present in virtually all store-bought dressing.

The following recipe is my idea of a perfect potato salad.  Feel free to add or eliminate ingredients to your liking (for example, my family doesn’t like onions, but add them if you like).

 

Ingredients

4 medium Yukon Gold potatoes, washed and cubed into bite-sized pieces

¼ cup Italian Dressing (recipe below)

½ teaspoon salt

pepper, to taste (I just use a few shakes)

½ cup mayonnaise (we use Kraft Real Mayo)

1 medium stalk celery, chopped into bite-sized pieces

1 cup cucumbers, chopped into bite-sized pieces

2 hard boiled eggs, chopped into bite-sized pieces

Instructions

 

  1. Add potatoes to a pot, adding just enough water to cover. Heat to boiling; reduce heat. Cover and cook until tender. Drain and cool.
  2. After potatoes are cool, stir in Italian dressing, salt and pepper. Cover and refrigerate at least 2 hours.
  3. Just before serving, toss with cucumbers, celery, eggs, and mayonnaise until potatoes are well coated.  Enjoy!

 

Italian Dressing recipe (makes 1 1/3 cups)

½ cup white vinegar

½ cup olive oil

2 ½ Tablespoons Grapeseed oil

1 Tablespoon water

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon honey

1 ½ teaspoon dried oregano

1/8 teaspoon black pepper

1/8 teaspoon thyme

¼ teaspoon basil

1 teaspoon parsley

1 teaspoon Himalayan pink salt (if you don’t have any, just use regular salt)

Pour ingredients into a 2 ½ cup glass measuring cup. Transfer to a glass salad dressing bottle. Cover and shake well. Refrigerate to store.

Recipe modified from http://www.pennilessparenting.com/2010/07/perfect-homemade-italian-dressing.html.