From our Blog
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 >
With kids heading back-to-school soon, if not already, breakfast might be on-the-go in your house. Below we have shared three of our super quick breakfast shortcut recipes to help you feed your kids something nutritious before you all head out the door for your busy day.1. Mini Banana Pancakes
2. Quick Banana Muffins 3. Minute Soufflés
Read More >
Should you use raw egg whites in your smoothies? Incorporating adequate high-quality protein into your smoothies increases the nutritional value and impact on your health.
In fact, egg whites offer gold-standard, high-quality protein that is easily used by your body for building muscle, enhancing immune function, and promoting wellness—making them a favorite of fitness fans. You can add raw egg whites to nearly any smoothie recipe for a simple and convenient protein boost.Nutrition facts for raw egg whites
A single, large raw egg white offers 4 grams of protein with just 16 calories. With no carbohydrates, its glycemic load is 0.Raw eggs whites – culinary opportunities
Raw egg whites have been traditionally featured in home-style cooking forRead More >
Today is National Cheesecake Day, and I am pleased to announce the release of another SafeEggs TV video! The second release from the “Eggs Up!” series featuring yours truly will deliver an instructional video for Cheesecake Batter Parfaits utilizing Davidson’s Safest Choice pasteurized shell eggs. As I follow trends and explore new recipes to feature our pasteurized eggs, the utilization of batters is a timely topic. The movement to smaller desserts and at times duets or trios of desserts all play into the application of the Cheesecake Batter Parfaits. Regardless, if you are at home or in the restaurant, the ability to utilize it in various quantities and applications is a sure benefit. If you have ever been warned about eating raw cookie dough or cakeRead More >
I’ll fully admit I didn’t get the point of this mason jar salad trend until recently. It just seemed so stupid to me as I sat there wondering why you’d shove all the ingredients of a salad into a jar and how you’d get your fork all the way to the bottom to eat it! Then I realized it’s the whole convenience factor for portability and even more important, an excellent way to keep the dressing from turning the lettuce soggy or requiring an extra container to carry it in to avoid that. Hindsight is 20/20 I guess because now I realize the whole concept is actually kind of genius.
My husband has a Caesar salad addiction. I’m not even exaggerating when I sayRead More >
Did you know that according to governing.com, the state of Louisiana has an obesity prevalence of more than 32%?
In the next 30 days, diabetes educators will converge on the city of New Orleans for the Annual Diabetes Educator Conference. The timing seems appropriate in that obesity and diabetes are interrelated. Trending for both obesity and diabetes continues to grow and has many health professionals collaborating on best practices for behavioral interventions.
When we look at diabetes alone, the most current statistics indicate that 1 in 11 Americans will have Type I Diabetes or Type II Diabetes. The “Stop Diabetes” campaign projects that in every 19 seconds, someone is diagnosed with diabetes. Learn more at stopdiabetes.com—Diabetes by the Numbers.
If you are attendingRead More >
Looking for an easy entertaining summer dessert that can completely be made ahead of time? Boom… this Chocolate Covered Strawberry Eton Mess is your answer.
First things first. Before a few days ago, I had no clue what the heck an Eton Mess was. Didn’t even know it existed. All I knew was, I was to make a dessert with meringue in it. And strawberries. And whipped cream.
Then Google happened. Boom. Eton Mess it is. Who knew?
All I know is… I’m totally hooked on this Chocolate Covered Strawberry Eton Mess. It’s a perfect make-ahead easy entertaining dessert for all those summer parties I’ll be throwing in the next few months.
So here’s theRead More >
Prior to 2009, I had never had eggs Benedict. I have no idea how I let myself get to 27 years old without experiencing the deliciousness that is a perfectly poached egg on a crispy English muffin with creamy, buttery hollandaise sauce on top, but somehow it happened.
In March of 2009 we found ourselves at a Hilton in San Juan, Puerto Rico on vacation and with enough points racked up from work travel, we got free breakfast every morning in the hotel restaurant. Usually hotel restaurants are nothing to get excited about but on the first morning when I saw 5 different types of eggs benedict options on the menu, I knew breakfast would easily become one of the best parts of theRead More >
Do news reports about outbreaks of avian flu or “bird flu” have you wondering?
Recent news of avian flu findings in North America began appearing in December, 2014. According to Agri-Pulse (April 23, 2015), “The H5N2 strain of avian influenza was first confirmed in January in the Pacific Northwest and has since spread to the Midwest, and recently to Iowa, the nation’s top egg-producing state.”
Avian flu was also confirmed to have spread to Nebraska. On May 14, Nebraska Governor, Pete Ricketts, declared a state of emergency due to the avian flu outbreak, joining Minnesota, Wisconsin, and Iowa as states that have taken the same action so far.
As many as 47 million birds have been affected by theRead More >
There are many great reasons to love May. The weather finally gets its act together here in NY. The flowers and trees start remembering to act alive and wake the heck up. And, of course, Cinco de Mayo and Mother’s Day. Boom.
I get way too excited for Cinco de Mayo every year. I’m pretty obsessed with Mexican/Tex-Mex/Southwest flavors, and any excuse to shovel said food into my piehole at the speed of light is a huge win in my book. I actually think my love of Mexican food began because of my mom, who is pretty famous within the vast circles of our immediate family for her chicken fajitas. It used to be a weekly meal in our house growing up that we all looked forwardRead More >