In the Kitchen
About two years ago, after years of struggling with my weight, I decided to make a real change in mine and my family's diet. I decided it was time to start cooking breakfasts, lunches, and dinners in a more traditional fashion. That meant almost eliminating our sandwich routines, french fry addictions, and after dinner sweet treats. I also really cut back on all those unnecessary processed carbs like breads and crackers and replaced them with healthy carbs like fresh fruits and vegetables. Over the years, I’ve continued to make other changes, too. I’ve limited sugar, cut down on soybean oil (which I’ve realized is found in just about everything, even the body oil I was using!) and limited dairy. I’ve tried to model our diet and Read More >
I will be the first to admit when I create recipes, practices such as low-fat, sugar-free, low-carb, or even gluten-free are not the first instinctive methods I lean towards. That’s not to say I am against living a healthy lifestyle—in fact, that’s far from it. But I do recognize that a strict regimen, quite frankly, takes me a lot of time and planning. I have met a bunch of folks who are quite skilled at it and it becomes their second nature. But for me, I tend to strive towards a practice of balance so I can enjoy a little decadence from time to time. For example, if I have a bacon cheeseburger for dinner today, I will have a salad for lunch tomorrow. For Read More >
From gluten-free to paleo to ketogenic, there’s no shortage of diets out there for people to follow. While there are some similarities between diets, there are also some major differences and as a Registered Dietitian, I believe they all have their pros and cons. It seems, however, no matter how you choose to eat, most people would agree that we should all be eating more vegetables! Rich in fiber and nutrients, they’re a great addition to most diets. For most, it’s easy to add veggies to meals later in the day, like lunch and dinner, but many people overlook the opportunity to add vegetables to breakfast! Enter this breakfast salad! Yes, this is a salad in the traditional sense of the word because it’s full Read More >
Four years ago, during my second week of professional culinary school, I made my very first eggs Benedict from scratch. I arrived to my classroom early and anxiously looked at the white board to see our menu for the day. The famous, sweat-inducing word appeared before me: Hollandaise sauce. Or, as my chef instructor preferred to call it, “the sauce that smells fear…”. Traditionally, Hollandaise sauce is served with eggs Benedict, a classic American breakfast consisting of toasted English muffin halves topped with Canadian ham or bacon, runny poached eggs, and Hollandaise sauce. Hollandaise sauce is made from raw egg yolks, butter, lemon juice, cayenne pepper, and salt. For that reason alone, Davidson’s Safest Choice® Pasteurized Eggs are essential for this recipe. Not only are Read More >
March 20 is Macaron Day! Celebrate with our delicious pistachio macarons with pistachio ganache recipe. These confectionary delights are the perfect little indulgences—and completely safe when you use Davidson’s Safest Choice® Pasteurized Eggs. Want even more macarons? Try our Parisian macarons with chocolate ganache recipe.
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. Paleo-friendly recipes 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.
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 every Christmas. I've been busy shopping up a storm for her. That's right ladies, I do all the Christmas shopping in our Read 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 as well, so we got together Read 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
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 Read More >