From our Blog
Looking for a great paleo-friendly breakfast idea? Then you’ll enjoy this paleo-friendly twist on a breakfast classic. Our paleo eggs Benedict is satisfying and easy to make. In place of the traditional English muffin, we use sweet potato cakes. Get the recipe for paleo eggs Benedict.
For a paleo-friendly breakfast idea to satisfy your sweet tooth, try our paleo crepes with strawberry jam. Visit our recipe center for even more paleo-friendly recipes.Read More >
How do you promote personal health and reduce your risk of chronic illnesses? One answer is to follow the Office of Disease Prevention and Health Promotion’s 2015-2020 Dietary Guidelines for Americans. The Guidelines present advice for nutrition, alcohol consumption, physical activity, and food safety—as defined by current science.Raw eggs? Use pasteurized eggs
As for food safety, the updated Dietary Guidelines for Americans recommend using pasteurized eggs for any recipe that calls for raw eggs, saying, “Always use pasteurized eggs or egg products when preparing foods that are made with raw eggs (e.g., eggnog, smoothies and other drinks, hollandaise sauce, ice cream, and uncooked cookie dough).”
Many people don’t know this, but most eggs in cartons are not pasteurized. Davidson’s Safest Choice™ Pasteurized Eggs eliminate the risk of Salmonella through an all-natural series of warm waterRead More >
Happy New Year! It’s that time when people make resolutions to eat better and work out. But busy schedules can make it difficult to stick to healthy eating and a fitness routine.
Did you know? Eggs can play a role in your healthy eating plan and fitness routine. By eating eggs in the morning, you reduce the hunger hormone, ghrelin, which makes you feel full—so you’ll eat less as the day goes on. And eating eggs after exercising helps you build muscle and may reduce soreness.
Below are three of our easy, healthy egg recipes to help you save time and keep your New Year’s resolutions on track.
1. Egg in a ring pepper
2. Everyday egg muffinsRead More >
I absolutely love this time of year. Except the whole it being dark outside both when I wake up and when I get home from work. That’s lame. But…the Christmas songs on the radio. The peppermint-flavored everything. Decorating the house. Oh, and cookies 24/7. All day, every day. My goal in December is to eat so many cookies that come January 1st, all I crave are vegetables. Okay, well that’s not the actual goal. It just kind of always ends up that way because I’m cookie-obsessed. #thisiswhyimfat
Christmas this year is extra special because it’s the first with our little Olivia. You better believe I’ll be spoiling the heck out of her everyRead More >
If you are one of the 30 million Americans who skip breakfast you may be putting yourself at risk for developing type 2 diabetes. Eating the most important meal of the day may be one of the most important things you can do to protect yourself from developing a disease that is expected to affect nearly 40% of Americans during their lifetimes. Several studies suggest that a daily breakfast can significantly decrease your risk of type 2 diabetes and improve overall blood sugar control for individuals with the disease.Skipping breakfast leads to higher blood sugar
One study published by the American Journal of Clinical Nutrition followed more than 29,000 men to examine patterns between eating habits and type 2 diabetes. Over the 16-yearRead More >
Do holiday baking, eggnog-making, casseroles, entrees, and festive desserts leave you with an odd number of egg yolks or egg whites? Good news! You can store your yolks or whites and put them to use in other recipes. Yolks should be stored in an airtight container, refrigerated, and used within two days. Raw egg whites will keep a little longer than yolks in the fridge, and up to a year in the freezer. It is not recommended to freeze egg yolks.
Here are some ideas for using extra egg yolks or extra egg whites.Using extra egg yolks
Try the Safest Choice™ homemade aioli recipe, which uses 1 egg + 2 egg yolks for every batch. Aioli teams up perfectly with leftover sliced meats from your holiday roasts to make easyRead More >
If you are among the one in five Americans aiming to eat gluten-free, perhaps you’ve dabbled in gluten-free baking. You may already know it can be challenging to replicate the texture and pleasure of traditional baked goods when you eliminate gluten from your baking recipes.
The egg, a naturally gluten-free ingredient, can be a gluten-free lifesaver in your kitchen.
Here’s why: gluten is a protein. In the words of the American Egg Board, gluten “entraps and holds air bubbles. A leavening agent causes the gluten network to expand; the heat causes the bubbles to rise, and then the structure sets, forming a combination of expansion, elasticity and rigidity.”Egg protein complements gluten-free flour
Depending on the variety, gluten levels in traditional wheat flours vary from pastry flour (low) to bread flourRead More >
Halloween is an egg-cellent time to get crafty. Our Halloween egg carton treat holders are fun and easy to assemble. Best of all, your little trick-or-treater will absolutely love them!
What you’ll need:
An empty Safest Choice™ egg carton; Acrylic paint (black, white, green, red); Paint brushes; Googly eyes; Hot glue gun + glue sticks; Scissors; Assorted ribbon; Permanent marker; CandyRead More >
I have to admit. I’m not a huge breakfast person. Never have been and probably never will. Usually it’s just a grab something on the go, just to tide me over until I can get to the much preferred lunch and dinner (and then of course my favorite course: dessert).
But once in a while, I get motivated to actually make something epic for breakfast.
Let’s see if this scenario happens to anyone else. You’re excited to get your breakfast on, only to go into the fridge and find like just a few eggs left? Ugh. The worst. My breakfast hopes and dreams… crushed.
Have no fear. A legit breakfast can still be salvaged with thisRead More >
This is the time of year that teachers like me loathe. The countdown to the upcoming school year is creeping closer and closer. The end is officially near. This year it’s going to be extra hard to go back to school… our little baby girl was born July 1st and I’ve been so lucky to be able to spend these past two months with her all day, every day.
And instead of getting all sad and bummed out about the whole having to drop her off at the babysitter thing, I’m bringing you a recipe that reminds me of one of my favorite days I spent with Asheley and my little love bug.
One of our really great friends just had a baby asRead More >