Egg (White) Salad +8

Ingredients

• 9 Hard boiled eggs (only the whites)
• 1/2 cup of sliced grape tomatoes (cut in half)
• 1 tbsp chopped fresh flat-leaf parsley
• 1/2 of a cup of thinly sliced red peppers
• 1/4 of a red onion thinly sliced
• 2 tsp of walnut oil
• 1/8 tsp black pepper
• 1/2 tsp of sea salt
• 2 tbsp of white vinegar

 Step 1

Place the eggs in a medium saucepan. Fill with enough cold water to cover them by 3-4 inches. Bring to a boil. Add 1/2 tsp of sea salt and a 1/2 tsp of baking soda let the eggs boil for about 12-15 minutes. Cover and remove from heat. Let stand for 15 minutes.

Step 2

Put the eggs into a bowl of ice water to cool. Peel the eggs, discard the yolks and proceed to slice just the egg whites. Set aside in a medium glass bowl.

Step 3

In a medium glass bowl, combine the egg whites, grape tomatoes, parsley, peppers, red onion, walnut oil, vinegar, salt and pepper. Gently mix, cover with plastic wrap and refrigerate for about an hour. If you are planning ahead, this is a great salad to prepare the night before. ENJOY!

I Can't Believe It's Not...

Avocado "Butter" Toast

Ingredients

• 1 sliced of toasted Ezekiel (Low Sodium) Bread
• 1/2 of a HAAS avocado (roughly mashed with a fork)
• 2 TBSP of toasted raw almonds
• 1 small mini organic cucumber sliced
• 2 TBSP of frozen pomegranate seeds
• 1/2 of a freshly squeezed key lime
• A couple drops of some local honey (I prefer honey from Abma's Farm)
• Sea Salt & Fresh Ground Pepper to taste

STEP 1

Use a fork to mash half of your avocado with some lime juice in a shallow glass bowl until chunky/smooth.

STEP 2

Toast the bread until browned and crisp.

STEP 3

Spread your avocado "butter" on top of your toasted bread.

STEP 4

Layer the cucumber, toasted almonds & frozen pomegranate seeds on top of your avocado butter. Squeeze a touch more fresh lime juice over your crunchy toppings, if desired.  Drizzle a few drops of honey to top off your healthy "Buttered" toast. Serve right away!

NJAPP Pro Tip: This recipe can also be found on The Bergen County Bible

Protein Packed Hot (Sweet) Potato

INGREDIENTS

• 1 medium cooked sweet potato
• 1 cup of plain MUUNA Cottage Cheese 
• 1/8 tsp of cinnamon
• 1/8 tsp of coconut sugar
• 1 pitted sliced date
• 1/2 tsp or a very light drizzle of GOOD Grade A Maple Syrup 

STEP 1

Heat oven to 400° F. 

STEP 2

Pierce your sweet potato several times with a fork. Wrap up the sweet potato in foil and place on a medium baking sheet. Bake until tender, about 40-50 minutes.  

Step 3

Now that your sweet potato is baking now you can start on the protein part. Use a small glass bowl to scoop out your MUUNA plain cottage cheese into the bowl. Add the cinnamon, coconut sugar to the cottage cheese and give it a quick stir with a rubber spatula. Set aside till your sweet potato is ready.

STEP 4

Once your potato is ready, remove it from the oven with oven safe hot gloves.  Open up the foil wrap and let the steam escape before slicing. Once the sweet potato has slightly cooled down with a knife gently slice open your sweet potato down the middle and slightly separate the halves. 

STEP 5 

Add a big scoop of your cottage cheese mixture directly on top of your open faced sweet potato. Sprinkle some of your "Date-Sprinkles" onto top of your cottage cheese mixture, and finish this dish over with a couple droplets of pure Grade A Maple Syrup. 

NJAPP PRO-TIP: A Brown-Bag Worthy Lunch, Dinner or even Breakfast! This 19 grams of protein packed anytime meal can easily be enjoyed for Breakfast, Lunch or Dinner. Trust me if your are brown-bagging it to work this week. This Protein Packed Potato will not disappoint!