The Perfect Hard Boiled Egg. Every Time.

For all of my American friends out there, I hope everyone had a happy and safe 4th of July :o)  Filled with friends, family, and most importantly FOOD.

Holidays are the best excuse to indulge.  I am not judging.  BBQs and potlucks are my jam.  But I feel that my friends are constantly fighting the battle of healthy lifestyle choices and “cheat days”.  I really hate that phrase “cheat days.”  I do not think people should feel guilty about what they eat.  Life is always about balance.  The yin and the yang.  Food and nutrition also have that balance.  I try to eat healthier 75% of the time, work out at least 5 days/week, and enjoy my days off from the gym, as well as the guiltier foodie pleasures in life :)

Do I have it all figured out?  No.  But this past year I have become happier and more confident about my nutrition for the first time in my life.  One of my girlfriends mentioned to me that she hates how society thinks it’s okay shame fit people, when it would be wrong to fat shame.  I think that statement is so true.

So where do hard boiled eggs come into play?  Simply put they are one of my favorite snacks.

Protein-packed. Quick. Portable.

Hardboiled Egg

I buy two containers of eggs at the store each week and boil one for snacking on throughout the week.  I eat ~2 hard boiled eggs every day!  I tend to eat only a portion of the egg yolk because I am not too hot on the texture, but the entire egg is good for you :)  Whether you have it by itself, as a side, in a salad, or doused in stone ground mustard (my favorite way to enjoy a hard boiled egg)… your body will be happy!

For more fun facts the health benefits of hard boiled eggs visit right here!

For my ladies and gentleman feeling guilty about the food you ate this past weekend.  STOP.  Move forward.  Buy some eggs ;)

Hardboiled Egg

As always,

Bon Appeteek

Prep time: 1 minute
Cook time: 15-20 minutes
Servings: 12 eggs

The Players: 

Dozen large eggs (I use cage free eggs)
Water
1 t salt

The Rules: 

  1. Place eggs in a large stock pot.  Add water to stock pot until eggs are fully submerged and ~1/2 inch of water is above the eggs.  Add salt.
  2. Over high heat, bring water to a boil.  Place lid on pot and remove from burner. Set aside for 15 minutes.
  3. After 15 minutes, run the eggs under cold water until cool to touch.  Store in the refrigerator or peel eggs ahead of time and store in air-tight containers in refrigerator.
  4. To peel the eggs: With your palm, press firmly against the egg on a flat surface and break the shell in multiple places while rolling around.  Run under cold water and remove pieces of the shell.

3 Easy Smoothie Bowl Recipes

Smoothie bowls are one of those “must try” recipes.  It’s a food trend, kind of like juicing, overnight oats, kale chips, spaghetti squash subbed for pasta, and cauliflower errrything.  Don’t get me wrong, I have dabbled in pretty much all of the aforementioned food trends (minus juicing…I cannot survive a day without chewing something).

Chocolate Raspberry Acai Smoothie Bowl

I make smoothies as a protein boost after a workout, breakfast on-the-go during the week, or as a meal replacement when I’m feeling lazy.  Pretty much any hour or meal of the day can be substituted with a smoothie hehe.  I noticed that although I am always drinking or eating this sweet little treat, I am never blogging about smoothies.  I send texts to girlfriends all the time with smoothie recipe ideas, so why not start sharing the love with all of you too :)  I will add more smoothie recipes to the blog soon, since I am always mixing them up.  I even have a yummy chocolate, peanut butter, banana protein smoothie that will have you reaching for a smoothie instead of a cookie (errr maybe both…I really love cookies).

Blueberry Acai Smoothie Bowl

These are 3 different smoothie bowl recipe ideas.  Seriously take a risk and mix them up, you really can’t go wrong.  You can even add oats, granola, chia seeds, or coconut flakes into the blender to add to the thickness and consistency of your smoothie.  If you have bananas that are going bad, peel, slice, and freeze them for your smoothies too.  Other fun boosts are ginger, cinnamon, orange juice, maca powder, and spirulina.  You can load up on nutrients, fruits, veggies, and fiber without using any silverware or making extra dishes.

Green Goddess Smoothie Bowl

As always,

Bon Appeteek

Chocolate Raspberry Acai Smoothie Bowl

The Players:
1 sambazon acai smoothie pack, thawed
1/2 C frozen raspberries
1/2 small banana, sliced
1/2 C fresh spinach (optional)
2 t dark cocoa powder
1/2 C to 3/4 C liquid (coconut water or unsweetened soy or almond milk)

Toppings: 
1 t chia seeds
1 T coconut flakes
1 t cacao nibs
1/4 C fresh blueberries (alternatively raspberries or strawberries)

Blueberry Acai Smoothie Bowl 

The Players:
1 sambazon acai smoothie pack, thawed
1/2 C frozen blueberries
1/2 small banana, sliced
1/2 C fresh baby kale
1/2 C to 3/4 C liquid (coconut water or unsweetened soy or almond milk)

Toppings: 
1/2 kiwi, peeled and quartered
1 T coconut flakes
1/4 C fresh blueberries
1/4 C granola
1 t chia seeds
1 t cacao nibs

Green Goddess Smoothie Bowl

The Players:
1 kiwi, peeled and halved
1 C spinach (alternatively baby kale)
1/2 C frozen mango (alternatively frozen pineapple)
juice of 1/2 a lemon
1/2 to 3/4 C liquid (coconut water or unsweetened soy or almond milk)

Toppings: 
1/2 small banana, sliced
1 t chia seeds
1 t cacao nibs
1 T coconut flakes

**optional protein boost: 1/2 to 1 scoop vanilla protein powder added to the smoothie bowl ingredients**

The Rules:

  1. Place ingredients for the smoothie in a blender or food processor and pulse to desired consistency.  (Note: I use a Magic Bullet and it takes < 60 seconds)
  2. Pour into bowl and garnish with desired toppings.  Enjoy!

Chocolate-Covered Peanut and Date Truffles

Words of wisdom from Mama Hot, “No matter how old you are, always make time for your girlfriends and yourself.”  I am very fortunate to have an amazing mama.  She has always given me the best life advice and is my best friend.

Chocolate-Covered Peanut and Date Truffles

When I had my first serious relationship in college, I remember my mom giving me that advice.  She wanted to be sure that no matter how happy I was in my relationship, I always had a balance and took time for the other important people in life.

Chocolate-Covered Peanut and Date Truffles

I whole-heartedly agree with that piece of advice and now that I live with Andrew, I really do try and make a point of making time for my girlfriends.  It doesn’t have to be a big event.  I equally enjoy a night in with wine, movies, snacks, sweats and  a night out dolled up, cocktails, and dancing with my girlfriends.  Either is good for the soul and your relationship.  This weekend I dedicated both nights to my ladies and my inner Spice-Girl is oh-so happy.

Chocolate-Covered Peanut and Date Truffles

So I dedicate these chocolate-covered, peanut and date truffles to my ladies.  Because what girl doesn’t love dessert, especially when it is covered in chocolate?!?!  And since these truffles are loaded with peanuts and peanut butter they are a filling little treat.  Another perk (not that one is needed) is not having to bake this dessert.  I love no-bake treats as it starts to get warmer out, because I don’t have to heat up the apartment having the oven on.  I hope you enjoy these truffles as much as I do…oh and take a minute to plan your next girls night, you won’t regret it ;)

Chocolate-Covered Peanut and Date Truffles

As always,

Bon Appeteek

Prep time: 60 minutes
Cook time: not applicable
Servings: ~20 truffles

The Players:

15 medjool dates, pitted
3/4 C crunchy, natural peanut butter
1 C unsalted peanuts
4 graham cracker pieces (~1/2 C graham cracker crumbs)
1/4 C ground flaxseed
2 C dark chocolate chunks or chips
Optional: fleur de sel or graham cracker crumbs for sprinkling on top of truffles

The Rules:

  1. Place dates in a bowl and cover with water.  Allow to soak for at least 10 minutes.
  2. While the dates are soaking, pulse the graham crackers and peanuts in a food processor until they are crumbs.  Set aside in a medium mixing bowl and combine with flaxseed.
  3. Drain the dates.  Place in food processor with peanut butter and pulse to form a chunkier paste.  Transfer the paste to the bowl containing dry ingredients.
  4. With your hands, knead the wet and dry ingredients until well combined.  Place the bowl in the refrigerator for 15-30 minutes.  (Note: This will make it easier to form the truffles)
  5. Line a cookie sheet with parchment paper.  Remove the truffle filling from the refrigerator.  Shape into bite-size balls (~1 heaping tsp of filling per ball).
  6. Microwave chocolate for 45-60 seconds, stirring every 15 seconds until melted.
  7. Dip the balls in melted chocolate and transfer to cookie sheet.  (Note: I use a fork to do this step and minimize messiness) Place truffles in freezer for 15 minutes to harden the chocolate.  Store in an air-tight container in the refrigerator.