Thank you, Shape Magazine
I've come to learn a few things about myself as my adventures in cooking (and eating) continue. One of those things is that I need protein in the mornings, especially if I've worked out. If I don't get it, I'm starving for the rest of the day, cranky, and in a weakened state. So I'm always looking for new breakfast-ey protein dishes - though I'm not above eating a roast beef sandwich at 8am if that's what it takes (aside - Lance Armstrong's trainer suggests roast beef on whole wheat as the best meal for your body immediately after a strength/weights workout).
Enter my subscription to Shape Magazine. Not only does it provide me with excellent workout tips for those morning trips to the gym, it also offers recipes that are very flavorful and very healthy. Here's my recent obsession:
Egg Salad - Guiltlessly
(two servings - it keeps for a couple of days)
6 extra-large hardboiled eggs (I cut my prep time by buying the eggs already hardboiled)
2 celery stalks, chopped
2 tablespoons fresh Italian parsley, chopped
2 teaspoons of whole-grain or Dijon mustard
2 tablespoons of slivered almonds
Pinch of fresh ground black pepper
Serve with a whole-grain wrap or half bagel
1. Peel eggs, discarding three of the yolks. Place the whole eggs and the three whites in a bowl.
2. Mash with a fork. Add the celery, parsley, mustard, almonds and pepper and mix.
3. Eat as is or serve on a piece of flatbread or bagel.
Bingo, simple as can be.
Enter my subscription to Shape Magazine. Not only does it provide me with excellent workout tips for those morning trips to the gym, it also offers recipes that are very flavorful and very healthy. Here's my recent obsession:
Egg Salad - Guiltlessly
(two servings - it keeps for a couple of days)
6 extra-large hardboiled eggs (I cut my prep time by buying the eggs already hardboiled)
2 celery stalks, chopped
2 tablespoons fresh Italian parsley, chopped
2 teaspoons of whole-grain or Dijon mustard
2 tablespoons of slivered almonds
Pinch of fresh ground black pepper
Serve with a whole-grain wrap or half bagel
1. Peel eggs, discarding three of the yolks. Place the whole eggs and the three whites in a bowl.
2. Mash with a fork. Add the celery, parsley, mustard, almonds and pepper and mix.
3. Eat as is or serve on a piece of flatbread or bagel.
Bingo, simple as can be.
posted by ek at 8:24 PM
3 Comments:
Erin, that recipe sounds awesome. I have a kind of embarassing weakness for the traditional, mayonnaise-loaded egg salad, but I never let myself eat it because it's so terrible for you. But no longer! I'm also happy to know that you can buy eggs already hard boiled - I had no idea. Modern grocery wonders never cease to amaze....
Mmm.
Mayonnaise.
Maybe just a little low fat mayo :)
I think that you can also buy hardboiled eggs (in my grocery store, anyway) de-shelled. They were more expensive than it was worth for me to skip doing that myself, but if you're ever making a ton of deviled eggs or something, I think it'd be totally worth the premium price.
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