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Hard-Boiled Egg Bento Box

We love meal prepping for the whole family to help make the week ahead effortless. A Hard-Boiled Egg Bento Box makes packing the kids’ and your lunches effortless.

INGREDIENTS:

4 large, hard-boiled eggs, peeled & sliced
2 ripe avocados
8 oz. sliced smoke salmon
1 English cucumber, sliced
soy sauce, wasabi, pickled ginger (optional)
Sushi Rice:
2 cups sushi (short-grain) rice
3 Tbsp. rice wine vinegar
1 Tbsp. granulated sugar
1 tsp. sea salt
2 Tbsp. toasted sesame

DIRECTIONS:

1.) SUSHI RICE: RINSE rice well with cold water. In saucepan, BRING rice and 2 cups water to boil. REDUCE heat, COVER and SIMMER for about 20 minutes or until water is absorbed. LET stand for 10 minutes.

2.) HEAT vinegar in small saucepan set over medium heat. ADD sugar and salt; SIMMER and STIR until dissolved. DRIZZLE over rice. SPRINKLE with toasted sesame seeds; TOSS well. LET cool.

3.) ASSEMBLE rice, avocados, smoked salmon, eggs and cucumber in Bento box.

4.) SERVE with soy sauce, wasabi and pickled ginger, if desired.

INSIDER TIP:

— Hard-boiled egg storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate hard-boiled eggs in a sealed container to prevent odor absorption; never store in their original carton. Once peeled, eggs should be eaten within two days.

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Noodle Zoodle Egg Bowl

October 6th is #NationalNoodleDay! Celebrate with a Noodle Zoodle Egg Bowl, a quick and easy-breezy recipe that’s sure to leave you and your family satisfied!

INGREDIENTS:

4 large eggs
1 ½ cups whole wheat spaghetti
2 Tbsp. extra virgin olive oil
½ tsp. red chili flakes
4 medium zucchini, spiralized into noodles
¼ tsp. each salt & pepper
2 cups cherry tomatoes, cut in half
2 cups packed baby spinach
1 tsp. lemon zest
1 Tbsp. lemon juice
¼ cup basil leaves, thinly sliced

DIRECTIONS:

1.) BRING large pot of water to boil, add spaghetti and COOK per package directions.

2.) While pasta is cooking, HEAT olive oil in a large, deep nonstick skillet on medium-high heat. ADD garlic and chili flakes and COOK for 1 minute, stirring continually. ADD zucchini noodles, salt and pepper and COOK, tossing gently, for 1 to 2 minutes or until zucchini has softened. STIR tomatoes, spinach, lemon zest and juice gently into zucchini mixture until well combined. COOK for another 1 to 2 minutes or until spinach is wilted and tomatoes are warmed through.

3.) When pasta is done, DRAIN and ADD to skillet mixture. REMOVE from heat.

4.) HEAT 2 to 3 inches of water in a large saucepan to boiling. ADJUST heat to keep liquid SIMMERING gently.

5.) BREAK eggs, 1 at a time, into a cup. Holding dish close to surface, SLIP egg into water.

6.) COOK eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. LIFT eggs from water with slotted spoon. DRAIN in spoon or on paper towels. TRIM any rough edges if desired.

7.) DIVIDE zucchini and pasta mixture among four dinner plates or bowls, TOP each with 1 poached egg and GARNISH with basil. SERVE immediately.

INSIDER TIPS:

— Use a spiralizer or spiral vegetable slicer on a setting such as curl to create a shape that resembles long and thin noodles. Blot zucchini noodles with a paper towel if moist and watery before proceeding with recipe.
— Cooking eggs to a soft poach allows the yolk to remain runny, which creates a creamy sauce when cut into over the zucchini noodles.

— Always use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads or “angel wings” in the water.

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Egg & Chorizo Tacos

INGREDIENTS

4 large EGGS, beaten
2 Tbsp. olive oil, divided
1 1/2 cups russet potatoes, chopped
1/3 cup beef chorizo
1/4 tsp. salt
8 corn tortillas, warmed
1/2 cup sour cream
2 oz. cilantro

INSTRUCTIONS

1.) HEAT one tablespoon of olive oil in a skillet over medium heat. ADD potatoes and COOK for 5 minutes.

2.) ADD chorizo and stir, BREAKING it up with a large spoon. ADD salt and continue STIRRING until chorizo and potatoes cook thoroughly. REMOVE from heat and DISCARD any extra grease.

3.) HEAT remaining olive oil in a separate pan over medium heat. POUR eggs into the skillet. As eggs begin to SET, gently stir the eggs across the pan, forming large soft curds. Continue COOKING until no visible liquid egg remains. REMOVE from heat.

4.) FILL each tortilla with egg and potato mixture. TOP each with a dollop of sour cream and a cilantro sprig.

INSIDER INFO

— Serve with rice and beans for a new weeknight favorite.

— Try different types of chorizo such as pork or soy for a different taste.

— Add some heat by adding a tablespoon of chipotle sauce to the egg mixture.

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