November 16th, 2009 
Health Wouldn’t it be nice to wake up each morning during the work week and not have to deal with making breakfast? This weeks recipe is just that! A quick to make, ahead of time, breakfast that will keep you filled up until lunchtime. And to add to this, its also very healthy. It only takes about 30 minutes to make and then you put them in a Tupperware container and they are ready to be consumed throughout your busy work week! By the way, I first discovered this recipe from the South Beach diet. I …
November 13th, 2009 My Health Here’s a use for those egg whites. Use them to make these great snack crackers. You can omit the extra seasonings and use as a pie crust. This is low-carb and safe for diabetics or those with wheat/gluten issues:
Almond Thins
1 cup almond flour
1 egg white
pinch of salt, garlic powder, onion powder
Preheat oven 325. Mix ingredients well. Place mixture onto piece of parchment paper. Top with a sheet of plastic wrap. Use a rolling pin to roll out to a cracker thickness. Gently remove plastic wrap. Sprinkle more salt on top if desired and press lightly into dough. Score with knife or pizza cutter into squares. Place parchment paper on cookie sheet and put in oven. Bake until golden brown, about 10 minutes. Makes around 50 crackers.
Carb count is about 9 for the whole batch. You can vary the flavor by using different seasonings.
Suggestions:
Sesame seeds, extra-vigin olive oil, rosemary, parmesan, herb and spice blends…
Add a few drops of water, if need be, to get the right texture for rolling. Don’t use the whole egg. It won’t work.
Posted in Recipe 
Tags: almond, egg, Eggs, healthy cooking recipes, thins, those whites, use for 
No Comments » July 23rd, 2009 My Health I guess being an ex-vegan *does* have its perks 
You could try 1/4 cup of applesauce, although that would add a slightly apple-y flavor (not that it’s a bad thing ).
Here’s a list from a site that I used as a vegan baker:
• 1 egg = 2 Tbsp. potato starch
• 1 egg = 1/4 cup mashed potatoes
• 1 egg = 1/4 cup canned pumpkin or squash
• 1 egg = 1/4 cup puréed prunes
• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
The flax seed “egg” I’ve found is an amazing replacer. All of them will work, though, especially since it’s only one egg in the recipe. I’ve successfully replaced up to four eggs, though never the whites. ;-D Happy baking!
May 12th, 2009 My Health Here is an easy, healthy, and tasty recipe:
Roasted Asparagus with Egg Garnish A fabulous side dish featuring a favorite spring treat!
1 large egg
1 pound asparagus (about 1 large bunch)
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt
Freshly ground black pepper
Preheat the oven to 450 degrees F.
Put the egg in a small saucepan with enough cold water to cover. Bring to a
boil. Cover the pot, and remove from the heat; set aside for 10 minutes. Drain;
roll the egg between your palm and the counter to crack the shell, and then peel
under cool running water.
Trim the woody ends from the asparagus. Spread the spears in a single layer on a
baking sheet, drizzle with olive oil, sprinkle with the salt, and roll to coat
thoroughly. Roast the asparagus until lightly browned and tender, about 8
minutes, giving the pan a good shake about halfway through to turn the
asparagus. Arrange the roasted asparagus on a serving platter. Rub the egg
through a medium-mesh strainer and sprinkle it over the asparagus.
Grind a generous amount of black pepper over the top. Serve warm or room
temperature.
May 9th, 2009 My Health Here is an easy, healthy, and tasty recipe from my local farmer’s market newsletter:
Roasted Asparagus with Egg Garnish
A fabulous side dish featuring a favorite spring treat!
1 large egg
1 pound asparagus (about 1 large bunch)
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt
Freshly ground black pepper
Preheat the oven to 450 degrees F.
Put the egg in a small saucepan with enough cold water to cover. Bring to a boil. Cover the pot, and remove from the heat; set aside for 10 minutes. Drain; roll the egg between your palm and the counter to crack the shell, and then peel under cool running water.
Trim the woody ends from the asparagus. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 8 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter. Rub the egg through a medium-mesh strainer and sprinkle it over the asparagus.
Grind a generous amount of black pepper over the top. Serve warm or room temperature.
Posted in Recipe Tags: Asparagus, egg, food, Garnish, health food, Roasted, spring, treat No Comments »
