Saturday, April 19, 2014

Spicy Avo Deviled Eggs

Whether you are celebrating Passover or Easter, it's egg season.  Eggs are everywhere you turn!  Our fridge has 3 dozen eggs in it as we speak.  (Nearly EVERY matzah dish requires them).

A favorite springtime recipe of mine is Deviled Eggs.  They remind me of warm weather, picnics and spending time with family and friends.  Think about it, how often do you whip up deviled eggs just for yourself?  Never!  They are the ultimate bring to a picnic to share food. And if you are sharing this dish made with love with your friends, why not keep their health in mind?  I feel there's nothing worse than going to a gathering and being horrified by all the unhealthy food.  (The granola health coach in me takes it personally...Ahhhh! Don't you want me to be healthy?!)  I love this version of the recipe because it uses avocado and greek yogurt instead of that awful ingredient, mayo.  (DIY: Commercially made mayonnaise may contain sucrose, high fructose corn syrup, citric acid, thickeners, emulsifiers, EDTA, flavor enhancers, and water.) 
 Spicy Avo Deviled Eggs
  • 12 eggs- hard-boiled
  • 1 avocado
  • ¼ cup plain Greek yogurt
  • Juice from 1 lime (I never have limes and substituted a lemon...which seemed to work out fine)
  • ½ tsp pepper
  • ¼ tsp salt
  • ¼ tsp cayenne (I also accidentally used 1/2 tsp cayenne...I'm a disaster in the kitchen.  They still turned out fine.)
  • ¼ tsp chili powder
  • Paprika to make them fancy


1. Slice each hard-boiled egg in half lengthwise and very carefully scoop out the yolk.
2. Place the yolks in a bowl, and then peel and chop the avocado. Add it to the bowl with the yolks, then add the rest of the ingredients except for the garnish.
3. Use a fork to mix everything together until it is well combined and has a thick consistency.
4. If you are fancy, use a piping bag to fill each egg with the filling.  I am not fancy and used a spoon. 
5. Garnish with a sprinkle of paprika.

*This recipe is adapted from Wellness Today.

I'd love to hear your favorite healthy version of a deviled egg recipe!  Leave it in the comment love below.  Don't forget to swing by the Motivated Nutrition webpage for more recipes and inspiration! 

In eggcellent health,


Tuesday, April 1, 2014

Homemade Granola Sundae

I love granola.  We're talking about an I could eat it for breakfast, lunch, dinner and snack on it all day kind of love.  I'm pretty sure it has something to do with my adoration of junky breakfast cereal.  I know it's terrible and packed full of unhealthy, over processed ingredients, but if it's in front of me, I can't help myself!  Cereal is my ultimate comfort food.  Instead of moping around feeling all deprived, I've discovered granola is cereal's healthy big brother.  And homemade granola is the bomb as far as nutrition goes.  I get to choose what goodies go in and can control the amount of sugar.  My homemade granola wins over my husband's sugar coated mini wheat's any day!  That's huge progress for me.

I cooked up a new batch yesterday and wanted to share the recipe.  This is shell of a a very forgiving recipe.  It's different every time I make it depending on how stocked my bulk items are so feel free to mix, match and make your own magic.  I like to call it a granola sundae!  It's takes about an hour in the oven and waiting for it is honestly the hardest part.  I may have burned my mouth trying to eat it right off the pan because I was so impatient.   

Homemade Granola Sundae

Homemade Granola Sundae


  • 3 cups old-fashioned rolled oats
  • 1 cup of unsweetened shredded coconut
  • 1 cup of nuts of your choice (I used almonds, pistachios, cashews and Brazil nuts)
  • 1/4 cup toasted wheat germ
  • 1 tablespoon ground chia seeds
  • 2 tablespoons olive oil (sometimes I like to use coconut oil)
  • 1/2 teaspoon sea salt
  • 1/2 cup of natural maple syrup 
  • 1/4 teaspoon ground cinnamon
  • 1 large egg white
  • 1 1/2 cups dried fruit(s) of your choice 
  1. Preheat your oven to 300 degrees.
  2. Prep a baking sheet with parchment paper.   
  3. Combine all ingredients except the egg white and dried fruit in a large bowl, mixing well.
  4. Whisk the egg white in a small bowl until frothy, then stir evenly into the granola mixture.
  5. Spread and flatten the granola across the baking sheet and place in the oven for 25 minutes.
  6. After 25 min, use a spatula to carefully flip over large sections, trying to keep large chunks of it together.  Place back into the oven for an additional 25 min. Oven times vary
  7. Remove when you see the granola is evenly browned and feels dry to the touch. Transfer onto a cooling rack (or in my case, my counter-top)  to cool.  Don't be tempted to eat it yet!  It's really hot! 
  8. Once it's cool, break it up and mix in your dried fruit(s).
*This recipe is adapted from one of my favorites, The Smitten Kitchen Cookbook.  The author, Deb Perelman is my small kitchen cooking hero.

I'd love to hear what your favorite granola additions are!  Leave them in the comment love below.  And check out the Motivated Nutrition webpage for more recipes and inspiration! 

In crunchy granola health,