Hey friends! I hope you guys had a great weekend. I have so much to share with you all but lately, as Bo and I have had more on our plate as we prepare for Baby Girl Diamond, I’m really trying to disconnect on the weekends which is when I used to draft a lot of my posts. So, until I have time to dedicate to some lengthy posts, this week’s posts may be a bit shorter than normal. However, I’m doing my best to ensure the posts I do share will be relevant, not solely pregnancy focused and helpful.
Today’s post is a tasty one that was inspired by my friend and fellow blogger, Anne. On Friday, after seeing an egg salad sandwich on her blog earlier that morning, I found myself dreaming of egg salad when it was time to make lunch. Since I was working from home, I had the ability to go into the kitchen and whip up lunch from scratch. Luckily, with a quick glance in the refrigerator, I realized that I had all the ingredients necessary to make a healthy, egg salad sandwich.
This egg salad recipe is not the traditional recipe my mother, grandmother and mother-in-law make that includes Duke’s Mayonaisse. Instead, it’s a healthier version that gets creaminess and extra protein from Greek yogurt and a kick of flavor from roasted red pepper hummus. There are still a few traditional ingredients like celery, since I always like the crunch it provides.
If you haven’t hard-boiled eggs recently or have a hard time peeling your eggs, I highly recommend this blog post as the directions are super clear and worked perfectly.
Healthy Egg Salad
This healthy egg salad recipe uses hummus and Greek yogurt instead of mayonaise, resulting in a protein-packed and flavorful combination. Perfect to enjoy on a sandwich or salad, this will keep you fueled all afternoon.
Yield: Serves 1 or 2 smaller portions
- 2 peeled, hard-boiled eggs
- 1 1/2 stalks celery, diced
- 1/4 cup plain Greek yogurt
- 1/4 cup roasted red pepper hummus
- 1 teaspoon mustard
- 1 teaspoon pickle relish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Any of your favorite herbs for flavor or kick – red pepper flakes, fresh or dried parsley or oregano, etc.
- Place two, peeled hard boiled eggs in a medium bowl.
- Cut them or smash/slice with a fork so that they are in tiny, diced pieces.
- Add celery, Greek yogurt, hummus, mustard, relish, salt, pepper and herbs/spices.
- Stir until well combined.
- Serve egg salad on top of salad, your favorite toast or as a sandwich. If you go the sandwich route, a few sliced tomatoes, lettuce and an extra smear of hummus make perfect toppings.
This week I have the pleasure of hosting Charlie, who some of you may remember from my time living abroad. A wonderful friend who I keep up with through email, text and social media, we hadn’t seen each other in a year since she lives in London. Hosting her post marathon has provided us the perfect opportunity to catch up. Tonight, around 5:30pm I realized that though I was hosting her for dinner this evening, I unfortunately had no ingredients in my fridge. Instead, when I opened the fridge looking for inspiration I had the harsh realization that I haven’t been to the grocery store this week. Does this happen to anyone else?
Anytime I need quick dinner inspiration, I turn to Pinterest. With a few easy search terms, which included fast, easy, healthy, fall and salad this evening, I had more than 50 different recipes at my fingertips just in time to head to the grocery store. Many of these use a few of the same ingredients, such as pecans, maple syrup, and cranberries, which means that if you buy a larger package, you can keep the leftovers in your pantry to use for the next week’s Fall salad.
In case your meal planning needs some inspiration, here is a round-up of healthy, delicious Fall salads that are filled with flavor, nutrients and enough protein and fat to leave you satiated.
This is a sponsored post written and developed in partnership with Fresh Direct and Health Warrior, two brands I love and use often.
When my friends at Fresh Direct asked me to partner with them for marathon week recipes, I knew exactly the recipe I wanted to perfect and share. This Fall I’ve been sipping pumpkin smoothies on a weekly basis, but this recipe is a bit different than normal as it doesn’t use protein powder. This smoothie is full of flavor and nutrients, perfect to enjoy for breakfast or as the perfect post-workout recovery meal. The pumpkin is rich in fiber while the Chia seeds and yogurt provide protein to help your muscles recover. The wheat germ gives the smoothie a nutty flavor that perfectly balances the warm pumpkin spice and hint of vanilla. If you want your smoothie to taste more like pumpkin pie than pumpkin ice cream, you can increase the amount of pumpkin pie spice.
Healthy Pumpkin Spice Smoothie
- 2/3 cup canned pure pumpkin puree (not pumpkin pie filling)
- ½ cup Califia Vanilla Almond Milk
- 1 container plain Siggie’s Skyr Icelandic Yogurt (5.3 oz)
- ½ teaspoon vanilla extract
- ½ banana
- 1 tablespoon Health Warrior Chia Seeds
- 2 tablespoons of wheat germ
- 1 -1 ½ teaspoon Pumpkin Pie spice depending your taste
- Handful ice cubes
- Optional: Purely Elizabeth Pumpkin Fig granola and pecans.
Add all ingredients into blender and blend until smooth, pausing once to scrape the edges. Pour into a glass to enjoy and top with option ingredients.
Missing a few of the items for this smoothie? If you live in NYC, you can easily order these ingredients from the FoodKick App for same day delivery in select NYC areas or you can find them on FreshDirect.com for next day delivery.