Archive of ‘Recipes’ category

A simple lemon chia seed dressing + arugula spinach salad, yum!

This is one of my favorite salads I’ve been making recently, & it’s SUPER easy to make.

I always make it in these bamboo bowls from IKEA because I feel like they’re the perfect size, & Arrash & I both enjoying eating in them—plus, I think they’re super cute!

Here’s how I make the salad:

  • I grab this bowl from IKEA
  • Add a big bed of arugula & spinach mix
  • & then I start adding toppings in sections

Lately, I’ve been adding these toppings:

  • Avocado
  • Mediterranean olives (imo, the ones without pits are easier to eat in a salad)
  • Radishes
  • Red onion
  • Tomatoes
  • Fennel (bulb, stalk & leaves)
  • & Fresh cilantro, YUM!

& here’s the lemon chia seed dressing… IT. IS. SOOO. GOOD!!! *drooling*

Lemon chia seed dressing:

I’d say this serves about 3-4 salads.

  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice (usually 1/2-1 lemon)
  • 2 tablespoons golden balsamic vinegar
  • 2 teaspoons maple syrup
  • 1 tablespoon chia seeds
  • salt & pepper to taste (I like to use pink himalayan salt & rainbow peppercorns)

(adapted from here)

I’m OBSESSED with this salad dressing for a few reasons:

It’s easy to make… it’s delicious… & nutritious.

The chia seeds provide a punch of protein & fiber. YEAS!!

1 tablespoon of chia seeds provides 4g of fiber (16% DV) & 3g protein. For context, 1 hard-boiled egg provides 6g of protein.

Would you try this salad?

I think it’s sooo delicious! Arrash does too : )

If you try this dressing or make your own salad bowl, take a pic & share on Insta & tag me (@joyfetti) so I can take a look—I’d love to see what you create & hear how you like it : )

<3,
Bita

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Quick & easy snack idea: banana + peanut butter + chia seeds! YUM!

Who doesn’t love peanut butter? I mean unless you have a nut allergy…

I clearly do not, because I eat it all the time.

So, we already talked about having celery + peanut butter as a snack (& all the nutrition that comes w/ it)—& my favorite PB brand rn: MaraNatha.

P.S. side note… I switched back to the 2-ingredient MaraNatha so I could avoid palm oil.

I’ve seen some documentaries around the palm oil controversy & I’d like to avoid palm oil as much as possible because of it. So I’m having this one rn & it’s delicious!!! Its 2 ingredients are organic dry roasted peanuts & sea salt. Super simple.

So another way I like to have peanut butter is with a banana & chia seeds. Really simple. I throw it together super quickly & it’s so yummy!

Plus, it has tons of nutrients. Let’s dive in, yes? You know we always do : )

Okay, let’s start with the banana…

1 medium banana provides tons of vitamins & minerals, including:

  • Vitamin C: 17% recommended daily value (DV)
  • Vitamin B-6: 20% DV
  • Magnesium: 8% DV
  • & Potassium: 422 mg (12% DV)

It also provides 3.1g of fiber, which is 12% DV, & some protein (1.3g).

Okay, moving on to CHIA SEEDS : ) 1 tablespoon of chia seeds has 4g fiber—that’s 16% DV. YEASS! It also provides 3g of protein—to put that in perspective, 1 hard-boiled egg has 6g of protein—& 2,284mg omega-3s (ALA).

Now for the peanut butter… this could vary depending on your peanut butter, but if you’re using something like the one I’m having rn, 2 tablespoons of peanut butter has 8g of protein & 3g of fiber (9% DV). It also provides healthy fat.

So we’ve got vitamins, minerals, fiber, protein, healthy fat, omega-3s + more!

& since the banana is naturally sweet—it’s great when you want something sweet but not a straight up dessert.

What do you have when you want a quick snack? Tell, tell : )

<3,
Bita

 

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Quick & easy snack idea: celery + peanut butter

A couple weeks ago, on Instagram, I asked what kind of recipes you want to see & I heard SNACKS! So I want to share my favorite peanut butter rn & one way I like to have it.

My fave way, is probably a spoonful of it (we all do this right?)—but this snack is more nutritious ; )

& it’s nothing unusual…

It’s peanut butter & CELERY.

EASY.

Easy is good when I need a quick snack. Don’t you think? It keeps the hangry away.

Okay, so why celery? It’s crunchy, it’s fresh & we’ve all heard it’s “negative calories”, right? It’s not actually negative calories, but IT IS very low cal!

It also has a bunch of nutrients!

Here are some reasons to snack on celery:

  • It’s low cal
  • It’s anti-inflammatory
  • It has a bunch of vitamins, minerals & antioxidants—like vitamin K, potassium, vitamin C and vitamin A
  • It’s hydrating (it’s 95% water)
  • It also has some fiber—fiber helps us stay full longer, keeps us “regular”, supports digestion, and helps us maintain a healthy weight

12 4″ (0.1oz) strips of celery is about 7 calories and provides 0.8g fiber.

P.S. if you can, buy organic. Celery’s been on the Environmental Working Group’s Dirty Dozen list of produce with the most pesticides for years now.

Okay, back to the PB now. YUMMM!!

I was having Justin’s almond butter for awhile & then I had this ah-ha moment that it wasn’t organic (I definitely overlooked that!) I’ll admit, sometimes good marketing & branding gets me, and I forget to check the ingredients—I’m human.

So I took a look at all the almond butters on the counter at Whole Foods and picked out this MaraNatha one. It has 1 ingredient only: 100% organic raw almonds. LOVE! So a couple weeks later, when I wanted PB, I went for the same brand & got this creamy, 2-ingredient peanut butter they also make.

Next time, I got this MaraNatha crunchy one—& rushing to get out of the store, I overlooked the fact that it has added sugar. It’s made with: organic peanuts, organic palm oil, organic evaporated cane sugar, sea salt.

I usually avoid sugar in my food. I save it for dessert ; ) Like with pasta sauce… I get this one because it doesn’t have any added sugar (plus, it’s delicious, organic & has great ingredients!)

But, back to the PB, again… MaraNatha has this crunchy 2-ingredient peanut butter, which doesn’t have any added sugar, but I don’t think it was on the shelf & I just grabbed this crunchy one & checked out.

& honestly, I’m okay with it, at least for now—because IT’S SOOO GOOD, the sugar is USDA certified organic & it’s not that much (it only has 1g of added sugar). & when I have it, I think of it as a treat.

The sugar is USDA organic so I know it wasn’t filtered through bone char, which is important to me.

If you’re curious—some sugar brands that are not USDA-certified organic use bone char to bleach and filter their cane sugar, which I’m definitely not down for. Since bone char isn’t on the National Organic Program National List of Allowed and Prohibited Substances, certified USDA organic sugar can’t be filtered through bone char. THANK GOD!

So I’m happy with this PB rn : ) It’s VERY delicious.

It also has a ton of protein: 2 tbsp of this PB has 7g of protein (14% DV) + 2g of fiber (8% DV)—& if you’re curious, it’s only 200 calories. And it provides healthy fat.

Sometimes, I add chia seeds too, for omega-3s, additional fiber & magnesium, & some more protein.

So basically, with PB + celery + chia seeds, you’re getting:

  • Protein
  • Fiber
  • A bunch of vitamins, minerals & antioxidants
  • Omega-3s
  • & Magnesium
  • all in a filling, hydrating, anti-inflammatory snack that’s low cal

BOOM ; ) Pretty good, right?

Do you snack on PB & celery? Or maybe PB & apples?

What’s your fave PB rn?

<3,
Bita

+ learn more about chia seeds

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Next level nanacakes (aka healthy, no-flour pancakes you’ll be obsessed with)

PANCAKES!!!

You’re probably thinking fluffy, yummy goodness.

BUT, if you’re following any foodie bloggers on IG, you’re probably also thinking NANACAKES.

I love nanacakes.

If you haven’t heard of them yet, they’re pancakes made with 2 ingredients: eggs + a banana.

EASY.

No flour. No added sugar. Super simple.

These are next level nanacakes (LOL!).

Think nanacakes + extra protein + extra fiber + omega 3s + a bunch more flavor—& they’re just as quick to throw together as your 2-ingredient nanacakes.

Here’s the breakdown:

NEXT-LEVEL JOYFETTI NANACAKES

INGREDIENTS
(makes 1 serving – multiply by 2 for 2 people, etc)

  • 2 eggs (preferably organic & pasture-raised)
  • 1 banana
  • A bunch of chia seeds, hemp seeds, & ground flax seeds (pour it in!!! go crazy. you can wing the amount, it doesn’t need to be precise)
  • Pumpkin pie spice (or cinnamon)

+ olive oil spray

The chia seeds & ground flax seeds provide omega-3s, fiber, & magnesium. Plus, the ground flax seeds help thicken the batter kind of like how flour would if we were using it—so I pour in a BUNCH of ground flax seeds.

The hemp seeds provide a ton of additional protein, fiber, magnesium & iron—plus hemp seeds have a yummy, nutty flavor that I love. I get these.

DIRECTIONS

  • Whisk all the ingredients together in a large bowl. I like to keep some chunks of banana in there so I don’t make it perfectly smooth. This saves me time too (ha! I’m all about it)
  • Spray a skillet with olive oil and heat it on high heat. You want the skillet to look kind of soaked—so spray a lot of olive oil. As soon as it heats up (this will happen REALLY fast), lower it to medium heat
  • While on medium heat, use a spoon to pour little circles of batter onto the skillet like you would normal pancakes
  • Since I usually make a bunch and only 3-4 fit in my skillet at a time, I usually spray the skillet (again, liberally) once or twice more while making all of them. I spray the skillet between each batch so the 2nd, 3rd, etc batches don’t stick to the pan.

Let me know if that makes sense or if you have any questions! I also love topping them with some honey and fresh berries, & some more pumpkin pie spice/cinnamon. SOOO GOOD.

I make these alllll the time during the weekends.

Arrash loves them too—and he’s obsessed with fluffy, flour-filled, buttery pancakes, so even if you are too, you’ll want to try these : )

Give it a try & LMK what you think.

Oh, & you can get creative with it too—add cocoa nibs, chocolate, whatever you want. Mix it up. Have fun with it.

Chat soon!

xx,
Bita

+ for another yummy breakfast idea, try this fiber-filled fitness bread + coconut yogurt recipe

+ more quick & easy recipes

+ more nutrition tips & tricks

Let’s get crackin’:

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Buh-bye yucky artificial colors—here are some sprinkles WITHOUT artificial colors

Remember these Nutella stuffed Nutella cookies?

I make them every year around the holidays—& they’re always a big hit (peep the recipe below to make them at home, you’ll love!)

This time, I was even more excited to share them with my friends & family because I FINALLY used sprinkles that are free of artificial colors. Yup, NO ARTIFICIAL COLORS. None, nada!

Such a big win.

I honestly don’t know why it took me so long to realize I could find these sprinkles so easily.

They’re in the baking aisle at Whole Foods, shocker ; )

One of the things I like about shopping at Whole Foods, is right off the bat I know everything in there is free of artificial colors (among other things—deets here).

I still check the ingredients on everything (so important) but it’s nice to know that at the very least things like artificial colors & high fructose corn syrup, EEK, aren’t in any of the products I might be buying.

Anyways, I bought these at Whole Foods but you can also get them on Amazon. 

& P.S. they have A WHOLE BUNCH of really fun options on Amazon—like these white snowflakes & peppermint crunch sprinkles that are perfect for the holidays/winter & these super cute heart sprinkles I really want for Valentine’s Day baking.

So fun!

You can see the colors are still bright & cheerful but they’re colored with vegetable colorants instead of harmful food coloring like Yellow 5, Red 40, & Blue 1. Yuck, yuck, yuck. No bueno.

These sprinkles use vegetables, so basically, we’re eating kale… KIDDING, obv ; )

To get more specific, the sprinkles I used (India Tree sprinkles), are colored with turmeric, annatto, beet juice, vegetable juices, & beta carotene (which an organic, strongly colored red-orange pigment abundant in plants and fruits).

Cool, right?

These are definitely my go-to sprinkles now.

Okay, & here’s the recipe for these DELICIOUS cookies—I’m STILL obsessed with:

3-INGREDIENT NUTELLA STUFFED NUTELLA COOKIES

INGREDIENTS
(makes ~ 50-52 small cookies)

  • 3 cups Nutella (2 cups for dough + 1 cup, refrigerated, for stuffing)
  • 2 cups 100% white whole wheat flour
  • 2 eggs (preferably organic & pasture-raised)
  • Optional—Sprinkles for decoration (I used these)

(Heads up ⇢ You’ll also need baking/parchment paper)

DIRECTIONS

  • Preheat oven to 350° F and line two trays with baking/parchment paper.
  • In a large bowl, mix together two cups Nutella and eggs. Add flour and stir until fully blended. The dough should be pretty thick.
  • Scoop out a teaspoon of dough (I actually use a teaspoon, it makes it easier to get a round shape) and flatten it in your palm. Place on lined baking tray.
  • Put a teaspoon of cold Nutella in center of cookie.
  • Scoop out another teaspoon of dough, flatten it in your palm, place it over the Nutella and press the edges of the two cookies together, sealing them like ravioli. I like to stretch out the top cookie a little more than the bottom cookie so I get cracks on the top (see snapchats below) because it makes it easier for the sprinkles to stick to it.
  • Repeat until you’ve used all the cookie dough. (Tip ⇢ To save time, I fill the entire tray with the bottom cookies, place a teaspoon of cold Nutella on each cookie, then add the top cookies.)
  • Bake for 6-7 minutes. Makes ~ 50-52 cookies. MMMM MMMM!!

If you want to speed up the process you can also make larger cookies instead of a whole bunch of small ones (& bake them for 8-10 minutes).

I was getting a bit antsy this year since I doubled the recipe, or maybe even tripled it, (I usually double it), so I also made some big cookies, which was kind of fun. The big ones are just as delicious & you get more cookie & Nutella in the middle. YUMMM!!

Let me know if you make these or if you try the sprinkles with another recipe. & tag me in your pics on IG (@JOYFETTI). I’d love to see what you make! Even though it’ll probably make my sweet tooth even worse ; )

Happy New Years!

I hope you have a very sweet NYE : )

<3,
Bita

Recipe adapted from Butter Baking.

More jimmies & baking tools:


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Superfood Spotlight: hemp seeds!!! get ready for TONS of protein & fiber

Pick up a bag of hemp seeds, flip it over & read the nutrition facts on the back—it’s NUTS. Hemp seeds are literally FULL of protein & fiber.

Let’s dive in, shall we?

3 tbsp of hemp seeds (shelled—I get these) provide 10g of protein & 3g of fiber, which is 11% of your daily recommended fiber.

WOW! Right?

To put things in perspective 1 hard-boiled egg = 6g of protein.

& on top of that, it’s a COMPLETE PROTEIN! A complete protein contains all 9 essential amino acids that our bodies can’t produce on their own & needs to get from our diet. This is cool, because all animal sources of protein are complete proteins, but many plant sources aren’t—so we love that hemp seeds are a complete protein!

3 tbsp of shelled hemp seeds also provide tons of vitamins and minerals, including:

  • 45% of your daily recommended magnesium
  • 20% of your daily recommended iron
  • 110% of your daily recommended manganese (not a typo!)
  • & 45% of your daily recommended phosphorus.

NUTS, right?

Speaking of nuts… That’s kind of it’s flavor. It has a buttery-nutty flavor to it, & it’s SO good.

Can you tell I’m very into it? ; )

Here are some ways to enjoy them: 

  • Add them to your smoothies
  • Top your smoothie bowls with them
  • Add them to yogurt
  • Add them to cereal
  • Top your toast with them (#tuesdaytoast)
  • Add them to your pancake batter/nanacakes
  • Have them on their own (yes, I’ve had them straight out of a spoon—in fact I just had a spoonful of them RN lol)
  • Or on a spoon with peanut or almond butter. No shame, guys ; )

Those are some of my favorite ways to have hemp seeds, but you can obviously add them to anything & everything you’d like! They’re very versatile.

It’s like a healthy, nutty sprinkle. It’s so good!

You could also bake with them during the holidays. YUM! LMK if you add them to any of your holiday recipes? I’m all ears : )

Chat soon!

<3,
Bita

+ try this fiber-filled fitness bread + coconut yogurt recipe too

+ learn about chia seeds & ground flax seeds

+ more nutrition tips & tricks

Some kitchen faves:

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How to eat Fitness Bread—a yummy little snack

Have you guys heard about “Fitness Bread”?

I’d heard about it hear & there in talks about fitness & nutrition, but I never really sought it out.

But, then, today, on my 2nd trip to Whole Foods (there were 3 today—gah! Thanksgiving for ya) I spotted it. And instantly, I had to have it. After checking the ingredients of course—we’re solid. More on that below.

The funny thing is, right away, I knew exactly what I wanted to have it with: COYO coconut yogurt. To the point that I started craving it.

COYO caught my eye a couple months ago & Arrash I really liked using it as a spread on toast. We topped it with honey & pumpkin pie spice (YUM!) & it was sooo good. I had a feeling it’d be delicious with Fitness Bread too & it was! Fitness Bread is kind of long—the pieces are really wide, like double the width of a typical slice of bread—so I cut it in half.

It really hit the spot.

Once I took a bite, I knew I had to snap some pics to share with you guys—it’s definitely worth trying.

Oh & side note: I’m so sorry I completely ripped the packaging! The photoshoot was completely spur of the moment, & since I didn’t plan to photograph it, I basically ripped the packaging in half to get the bread out ASAP lol. I was very eager, LOL. My bad.

To make:

  • Cut one slice of Fitness Bread in half
  • Spread COYO coconut yogurt on top
  • Drizzle with honey
  • & sprinkle pumpkin pie spice on top

Easy—peasy!

If you’re wondering what Fitness Bread is made out of (I was too!) here are the ingredients:

whole kernel rye, water, oat kernels, wholemeal rye flour, iodized salt, wheat germ, oat fiber, yeast.

I’m also into it’s nutrition facts.

1 piece (the entire slice—I used 1/2) provides 24% of your daily recommended fiber (yes, please!) & 4g of protein.

That’s 6g of fiber & 4g of protein just from the bread, & then you’re getting some extra fiber & protein from the coconut yogurt as well.

I’m very into it.

The packaging for the Fitness Bread says to eat it within 5 days of opening it, so I’ll be getting creative & thinking of more ways to eat it. Any suggestions? I’m definitely thinking an avocado-tomato combo will be happening soon. Maybe the day after thanksgiving : )

Okay, I’m off to get ready for bed. Very excited about this little discovery. I hope you guys enjoy too!

HAPPY THANKSGIVING!! xx

<3,
Bita

Cute plates I’m loving:

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How to make pumpkin seeds: a quick & easy recipe

Arrash is VERY into Halloween—& Christmas, but we’ll save that for another post.

For weeks now, he’s been telling me, “We have to get our pumpkins. We have to carve our pumpkins”.

About a week ago, we finally picked up two pumpkins, kind of on the smaller side, from Trader Joe’s & we got carving tools from Walgreens.

I wasn’t totally into the idea at first, but once we got into it, I LOVE IT. Carving is super fun—& kind of relaxing too. I feel like all these activities we use to do when we were kids, like drawing, have this kind of meditative feel to them now. Don’t you think? They’re oddly relaxing.

[ Our pumpkins. Can you guess which is mine & which one is his? ]

Anyways, before we started, we decided to save our pumpkin seeds so we could roast them after we finished carving the pumpkins.

It was so much fun carving pumpkins & then winging a very fall-ish recipe together!

& we definitely winged it.

Here’s the recipe we threw together, literally…

What you need:

  • Pumpkin seeds
  • Butter (we used Kerrygold—if you want to keep it vegan, use olive oil instead)
  • Honey
  • Seasoning: pumpkin pie spice, paprika, pepper & garlic salt

& parchment paper! : ) 

Here’s the 2-part recipe (don’t get scared, it’s super quick & easy):

Part 1—in the skillet pan

  • Rinse the seeds, if they’re straight from a pumpkin, drain them, and put them in a large bowl.
  • In a separate bowl, melt some butter in the microwave. Once melted, stir in some honey, and pour it over the pumpkin seeds.
  • Add your seasonings (pumpkin pie spice, paprika, pepper & garlic salt), & stir the pumpkin seeds.
  • Put some butter in your skillet pan and roast the seeds in the skillet on medium heat, stirring constantly (so the seeds don’t burn).
  • Add more honey & seasoning as you like : )
  • After the seeds are roasted the way you like them, turn it off, & move on to part 2.

Part 2—in the oven

  • Lay out some parchment paper on a baking tray and pour your seeds on top, laying them flat. We’re going to pop them into the oven to dry them out a bit. Heat the oven to 450, and, if you’d like, drizzle some honey over the seeds before popping them into the oven. (We did this & it was delicious! Kind of like an extra glaze.)
  • Taste test them & take them out as soon as they’re dry enough & taste the way you like them : )

We snacked on them immediately, after they cooled down just a bit, & put the leftovers in the fridge.

& let me tell you, they’re REALLLLY good coming out of the fridge.

We liked them best that way.

This recipe is inspired by Halloween, but it’s also perfect for taking to Thanksgiving dinner, which we’ll definitely be doing this year.

Let me know if you try this recipe, how you like it. & LMK, if this kind of loose recipe works well for you or if you’d rather have a more measured recipe in the future : ) I love hearing your feedback. Thanks for reading!

HAPPY (almost) HALLOWEEN! xx

<3,
Bita

[ My niece & nephew, Shireen & Nadav, made this for us with their 3D-printer (so cool!) since Arrash is obsessed with The Nightmare before Christmas. Super sweet of them! & so good. They’re 9. ]

Cooking essentials + cute bowls for snacking:

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A sweet treat without added sugar: apples + nut butter

My dad always says we have two stomachs—one for food, and another for dessert, so even if we’re full from food, he says we always have room for dessert. He has a HUGE sweet tooth.

I remember this one time we took a family trip to New Jersey and we were at this restaurant/bakery and I turn around & my dad and nephew are starring into this display full of pastries and their eyes are just beaming. Picture the heart eye emoji—that’s basically what they looked like.

I definitely inherited his sweet tooth, but every once in a while I’ll cut out sugar for a little bit. 

So I have a bunch go-to’s for when I’m avoiding sugar but still want something sweet.

This combo is one of my favorites: apples with nut butter.

When you’re picking your peanut butter or almond butter check the nutrition label, to make sure it doesn’t have any added sugar—a lot of them do. Almond butter & peanut butter are delicious on there own, & then you get some natural sweetness from the apple and it’s perfect.

Lately, I’ve been loving Justin’s almond butter. It only has two ingredients: dry roasted almonds & palm oil & I love the taste.

After I dip my apple in almond butter, I usually dip it into chia seeds, because they’re full of omega-3 and fiber. Sometimes I’ll also dip it into unsweetened coconut flakes just for fun.

LMK if you guys want more ideas like this. I love dessert, but I also have a ton of go-to alternatives.

Chat with you all tomorrow! : ) xx

<3,
Bita

Apple dividers + cute kitchen finds:

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How to make perfect (& easy-to-peel) hard boiled eggs

A little over a year ago, Arrash & I moved into our first place together and all of a sudden I couldn’t make hard boiled eggs anymore.

The shell kept sticking to the egg, so it’d take off half of the egg white when I peeled it.

It was so annoying and such a waste. It didn’t look pretty, as you can imagine, & it threw off the texture of the egg because the egg wasn’t smooth when I peeled it.

I couldn’t figure out what was different—the stove? the heat? the eggs?

I tried adding more salt to the water while I boiled it, but it didn’t work. It was still sticky. So then I thought: OLIVE OIL.

IT WORKED.

Now that we’re in our new place, I still use this trick. The other day I hard boiled eggs for us & Arrash even mentioned how easy they were to peel.

He said I should put it on the blog. Lol, I said, “I know” ; ) So here we are.

Such an easy tip:

To make perfect, easy-to-peel hard boiled eggs, bring water, salt & OLIVE OIL to boil. The olive oil is KEY for making it easy to peel.

Once the water’s boiling, add the eggs, and lower the heat to medium. I usually use a spoon to lower the eggs into water, slowly, one at a time. Depending on your stove, and how you like your eggs, you may want to cook the eggs for 4-8 minutes. If you want it softer or a bit runny, 4-6 minutes should work. After they’re cooked I put them in bowl of cold water to cool them down.

So simple.

Let me know if you give it a try, how it works for you : )

I love having hard boiled eggs in the fridge because they’re a great source of protein—6 grams per egg, which is 12% of the daily recommended value.

They’re easy to grab in the morning to have with coffee, or during the day as a snack, so I usually make a batch once a week.

They’re definitely one of those items we almost always have in the house.

Okay, I’m off to get ready for bed. I’m planning to start the day off early tomorrow—fingers crossed ; ) so I’m heading to bed a bit earlier. Sweet dreams! xx

<3,
Bita

Let’s get cookin’:

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