Crème Brûlée French Toast Recipe

The holiday season is in full swing—my favorite time of the year! It’s a period full of quality time with friends and family, along with celebrations galore. And where there’s celebration, there’s a bit of decadence. And where there’s decadence, there better be crème brûlée! If your holiday season is anything like mine, you’re probably... View Article >

Pumpkin Spice Mug Cake

Now that Halloween is over and Thanksgiving is around the corner, I can totally relish the fact that fall is in full bloom. Here in San Diego, it doesn’t cool off and feel like autumn until November. We still haven’t given up our flip flops, but we just wear them AND our sweaters! This is... View Article >

Mix and Match: A Dozen Add-Ins for Quiche

Looking for a quick, easy, and fool-proof meal for breakfast or beyond? Rich and savory quiche is a wholesome go-to recipe when you’re short on time and it’s completely customizable! We’ve put together a list of a dozen add-ins—from salmon to mushrooms—you can use to create your own scrumptious quiche. Try a few or try... View Article >

Baked Macaroni and Cheese Recipe

Macaroni and cheese—it’s an American staple. Who doesn’t love mac and cheese, right? There are so many ways to make it and so many add-in possibilities. It might be the perfect food, because it’s completely customizable. It starts with a stove top or baked version. Today we’re exploring a classic version of baked macaroni and... View Article >

Pumpkin Cupcakes with Marshmallow Frosting and Caramel Drizzle Recipe

Having worked as a baker for a dessert food truck, I have a strong affinity for cupcakes. I’ve made thousands upon thousands of them. They might have started as a food trend but, in my humble opinion, they’re here to stay. These pumpkin cupcakes with marshmallow frosting and caramel drizzle are the perfect portable, festive,... View Article >

From our Blog

Good Fats vs. Bad Fats >

On 02.02.2015 by Debbie Rayhab

From trans fat to saturated fat to polyunsaturated fats – it can be confusing to know which you should eat and which you should avoid.

Own the Yolk

One food people used to avoid for heart health is egg yolks. The tide has changed, as nutrition research is unscrambling the dietary cholesterol myth. The American Heart Association now recommends that an egg yolk can be part of a healthy eating plan every day. In fact, 43% of the protein in an egg comes from the yolk. So, too, do many other nutrients, like iron, choline, vitamin D, and healthful omega-3s. The American Heart Association announced in 2012 that egg yolks can help prevent stroke due to their vitamin D content. Get egg recipes

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Good fats: Avocados >

On 01.14.2015 by Chantel Arsenault

Ever wonder why monounsaturated fats are considered good fats? Discover the health benefits.

Good fats in a healthy diet

How can you incorporate more good fats in your diet? Try our avocado smoothie recipe. Good fats + protein = nutritious pick-me-up. So drink to your health!

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Portobello Mushroom Egg Bakes >

On 01.08.2015 by Gina Matsoukas

My husband and I have two very different opinions on eggs. He’s a “scrambled or over hard” kinda guy and I’m a “if it ain’t runny, don’t even bother” kinda gal. I can’t even watch him make breakfast half the time because it pains me to see him cooking the eggs to death. He’s also a medium-well steak kinda guy, don’t even get me started on that…

These mushroom bakes, however, can go either way. Want them runny (Safest Choice Eggs are perfect for this!) so that creamy yolk drips into the ricotta spinach mixture? You know I do! Follow the recipe as written. Want to deface the egg and practically eat it hardboiled? Don’t tell me you’re doing it, but just cook it a little longer in the

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Healthy Weight with Safest Choice™ Pasteurized Eggs >

On 01.02.2015 by Debbie Rayhab

Happy New Year! This is a great time to kick start the new year with a fresh approach to healthy weight and healthy lifestyle.

Tips to Promote Healthy Weight

We did a quick review of what factors are important in building successful weight loss and/or weight management goals. Research tells us a simple bottom line: A combination of diet and exercise are key factors for success. Healthy food choices and exercise go hand in hand.

Eggs can Help You Achieve your Weight Goals

Did you know that eggs can play a role in your healthy eating plan? Check out the infographic below. For a great list of health tips, download Healthy Weight & Living Well. To access additional references on healthy

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How Sweet It is: Baking with Agave >

On 12.23.2014 by Debbie Rayhab

This holiday season when you are baking for friends, family and Santa, you may find yourself exploring the many sugar options. We have plenty to choose from—white table sugar, brown sugar, honey, molasses—and of course, artificial sweeteners. From a nutritional standpoint, sugar is a carbohydrate offering four calories per gram, or about 15 calories in a teaspoon.

Recipes Using Agave Nectar

For many people with diabetes, artificial and natural sweeteners are perfect solutions to cut out calories, reduce carbohydrates and still enjoy those holiday desserts. Have you tried agave as a sweetener? In our Light Devonshire Cream Sauce recipe we chose Agave nectar because this natural sugar ranks low on the glycemic index (GI), which measures how high food raises blood sugar.

If you are trying to reduce your sugar intake and glycemic

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How Sweet It Is: The Science Behind Sugar in Baking >

On 12.15.2014 by Debbie Rayhab

It’s that time of year again, when we bring out our favorite cookie, cake and pie recipes we save for the holiday season. A common ingredient in all of these delicious baked goods is sugar. It’s essential in baking to add flavor, texture, structure, volume and it helps in caramelization.

Sugar in its natural form has some amazing powers for baking. When cooking or baking with sugars, it is helpful to understand a little of the science behind sugars. Sugar is a molecule that is made up of carbon, hydrogen and oxygen. This structure is important in cooking and baking because it makes it easy to bond with other molecules. As it bonds with other molecules it holds onto the moisture of food and makes the difference in how moist a cookie or cake

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Hot Chocolate Eggnog with Eggnog Whipped Cream >

On 12.09.2014 by Chris Cockren

Goodbye apple cider and apple crisp.  These past few months have been fun. It’s time to break out the eggnog and hot chocolate.  And cookies.  A large quantity of cookies.


Lightbulb moment.  This may sound crazy.  But what if we could have eggnog AND hot chocolate… all at once. That’s right… Hot Chocolate Eggnog.

And you know what?  It’s Christmas time.  Let’s get a little crazy.  A tad bit wild.  Let’s top our new love child of two classic holiday drinks with Eggnog Whipped Cream.  #nailedit

Impress the heck out of your friends and family this holiday season by serving them this elegant concoction.  Hot Chocolate Eggnog with Eggnog Whipped Cream, anyone?


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Illustrated Recipe: Peppermint Patties >

On 11.17.2014 by Chantel Arsenault

You can’t go wrong with chocolate and peppermint. The perfect combination of sweet and cool, this peppermint patties recipe is a fun holiday treat—and with Safest Choice™ Pasteurized Eggs, they are safe to eat. Go ahead and indulge!

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Pumpkin Waffle Thanksgiving Leftover Breakfast Sandwiches >

On 11.13.2014 by Gina Matsoukas

I’m honestly not sure which is better, Thanksgiving Day itself or the days following when your fridge is packed to the gills with leftovers and you know you don’t have to cook for at least a week. My husband hates leftovers. I, however, think they’re pretty much the best thing ever and you can bet there have been many arguments over this in the past eight years we’ve been married. He sees a skillet full of dinner and thinks “must finish” (say that in a caveman voice for the full effect). I see a skillet full of dinner and think “sweet, there’s at least one serving for leftovers!”

Thankfully, when it comes to Thanksgiving, no matter how hard he tries, there’s just no way possible he can eat everything on the table and avoid the leftover

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Eggs and Omega Fatty Acids >

On 11.04.2014 by Chantel Arsenault

Nature made a perfect food in the humble egg—replete with all the nutrients needed to nourish a young life. Eggs continue as the all-purpose, nutritious staple that works with any culinary style and any lifestyle.

Egg Nutrition: Omega-3 and Omega-6

Did you know that eggs are a natural source of omega-3 and omega-6 fatty acids?

Eating omega-3s can reduce your risk of cardiovascular disease, lower your blood pressure, and probably relive symptoms of depression, Alzheimer’s disease, and rheumatoid arthritis, according to current research.

Some of the omega-6 fatty acids are thought to have an anti-inflammatory effect in the body. They may also reduce the risk of cardiovascular disease.

Nutrition scientists emphasize keeping the two types of healthy fat in

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