Egg-Palooza

So, I am a big fan of the incredible edible egg! Not only is it a staple in my eating lifestyle but it is one of those versatile foods that packs a punch in nutritional value and quality, yet is still so small. But most people when they think of eggs they think of breakfast and baking. Of course they would be correct but I find eggs to be more than that. Eggs are what I call my default food of choice (next to a protein shake). If I want a quality breakfast, I make some eggs. If I want a lunch time power meal, I incorporate some eggs. If I wake up in the middle of the night starving, you bet I'm going to reach for some eggs.

Now how many ways can you eat your eggs? Well, the answer to that question is, who the heck knows! I have been using eggs for so long YET I still find a new way to make them tasty and unique every day. AS such I would venture to say that the possibilities are 'egg(end)less'...corny I know :) but you do get the idea.

Here are a few ways I have been revamping the boring old egg.

Egg Pizza Pie (revised recipe)
Eggcumber Sandwiches
Green Bean Egg burrito
No Cheese Cheesy Egg Bites
Eggotato Salad
Egg Muffins

The basis for these recipes is the same: egg whites only or egg whites + whole eggs. The preparation is minimal and the cooking time just the same. If you've got 5-10 minutes that's all the time you need. It also helps having handy tools on hand like the magic bullet, muffin tin and a skillet. The rest is a piece of cake.

Eggcumber Sanwiches

Makes 12 muffins (3 servings)

Ingredients - 1 cucumber sliced, 6 egg whites, 1tsp olive oil, salt & pepper, mrs dash. Direction - Preheat oven to 350 degrees. Grease a 12-mold muffin tin with non stick cooking spray. Mix egg whites, olive oil and seasoning together, fill 2/3 of each muffin mold and place tin on a baking sheet with water. Bake until muffins have turned golden brown and cooked through. Remove and sandwich with cucumber slices.
Nutritional Info (per serving) - Total Calories -52; Fat - 2g, Sodium - 110mg, Carbs - 1g, Fiber - 0g, Protein - 8g

Green Bean Burrito

Makes 1 burrito
Ingredients - 1/2cup chopped cooked and salted green beans, 6 egg whites, seasonings
Directions - Preheat skillet; Mix eggs and seasonings together then pour into hot greased (without non stick cooking spray) skillet. Tilt skillet often to ensure mixture spreads evenly and does not burn. When mixture is no longer runny, sprinkle green beans in center and fold edges of egg to meet in the middle. Flip folded egg on to the other side to seal wrap closed. Once sealed, remove from heat and serve. Option: use 4 egg whites plus 2 whole eggs instead of all egg whites; add diced chicken, onions or other veggies instead of green beans to suit your liking.
Nutritional Info - Total Calories - 137; Fat - 0g, Sodium - 336g, Carbs - 9g, Fiber - 4g, Protein - 24g

No Cheese Cheesy Egg Bites/Egg Muffins

Makes 12 bites (3 servings)
Ingredients - 4 egg whites, 2 whole eggs, 2tbsp unsweetened almond, salt & pepper to taste, 1oz yellow mustard, pinch of McCormick's Perfect Pinch parmesan seasoning
Directions - Preheat oven to 350 degrees. Mix mustard and McCormick seasoning in a bowl and set aside; blend eggs in magic bullet and pour into a greased 12 muffin tin. Drizzle mustard mixture on top of each and bake until muffins are cooked. They should easily slide out of tin. For plain Egg muffins - do not add mustard drizzle.
Nutritional Info (per serving)- Total Calories - 72; Fat - 3g, Sodium - 549g, Carbs - 1g, Fiber - 0g, Protein - 9g

Pizzas & Cupcakes

I've been playing around with a few recipes the last few months and have come up with a revision of an old recipe and a new way to indulge your sweet tooth without the guilt.

Revised Pizza Pie

Makes 2 servings (1 pie)

Ingredients:
Crust - 4 egg whites, 2 whole eggs, 2tbsp ground flaxseed meal, salt & pepper (or mrs dash)
Sauce - 1-2 oz french yellow mustard, mrs dash or Mccormick's seasoning(parmesan pinch)
Toppings - any veggies of your choice or meat such as chicken or turkey, here I use 1/4c baked pumkin, 1/4c stir fry veggies and 1oz sauteed red onions

1. Sautee onions and stir fry veggies in a skillet with 1/2 tbsp olive oil for a minute. Remove and set aside in a bowl. Mix sauce ingredients together and set aside.
2. Pre-heat non stick oven proof skillet on medium heat. Preheat oven to 350 degrees.
3. Mix or blend eggs, flaxseed meal and salt & pepper in a magic bullet (the greatest invention EVER!) or a blender or by hand with a whisk.
4. Pour egg mixture into hot skillet and let set completely for a minute or two or until you can easily lift it using a rubber spatula.
5. Flip over and turn burner off then immediately layer pie with mustard sauce, veggies and meat.
6. Place in preheated oven for another minute until bottom of pie has set and veggie have warmed through.
7. Remove, slice up and enjoy.

Nutritional Info (per 1/2 pie serving):
Calories - 166
Fat - 8g, Sodium - 346mg, Carbs - 7g, Fiber - 2g, Protein - 16g


Chocolate Drizzled Sweet Potato Whey Cupcakes

Makes 1 serving (4 cupcakes)

Ingredients:
Dry Ingredients - 1.5 scoop About Time Whey Protein Isolate, 1tsp cinnamon, 1/4tsp baking powder, 1/4 cup baked sweet potato, 1tbsp ground flaxseed meal, 1/16th tsp stevia extract (or 1 packet splenda)
Wet Ingredients - 2 egg whites, 1tsp vanilla, 2tbsp of unsweetened almond milk
Frosting - 1/2 tsp unsweetened cocoa powder, 1tsp vanilla whey protein isolate, 1/2 tsp agave (or 1 packet splenda), 1tsp unsweetened almond milk

1. Preheat oven to 350 degrees and grease a 6-mold cupcake tin with non stick cooking spray
2. Measure out dry ingredients in a bowl and set aside then measure out wet ingredients
3. Blend wet and dry ingredients in a blender or magic bullet for easy clean up.
4. Fill cupcake molds 2/3 of the way with the batter. If any molds are left empty simply fill with water.
5. Bake for 5-6 minutes or until an inserted toothpick comes away clean. While cupcakes bake mix frosting ingredients together and set aside.
6. Once cupcakes are done, remove them from the oven and let cool (they will cool fast so the wait won't be long). With a spoon drizzle over the top and serve.

Nutritional Info (per cupcake):
Calories - 64
Fat - 1g, Sodium - 48mg, Carbs - 5g, Fiber - 1g, Protein - 9g