Today’s guest recipe is served up by a good friend to Mark’s Daily Apple—Maria Emmerich, well-known author and health blogger.
I grew up overweight and unhealthy. I love food and I will always love food. I have just decided to make keto my lifestyle, not only for me but my whole family.
Planning ahead has helped me stick to this lifestyle and keep the weight off for over a decade. One downfall I suffered from in the past was dinner parties and family gatherings where I had nothing healthy to eat so I would fall off the wagon, which often derailed me from my lifestyle for too long. Too many times I have gone to a family gathering or dinner party to be dissapointed at the keto options served at the table. To keep me prepared, I always love to bring an appetizer and a dessert to share. As a hostess, I am always grateful when a guest offers to bring a dish to pass, and I find that every time I offer to bring something the host is more than happy that I help out.
My go-to appetizer is a deviled egg; they are not only one of my favorites, my kids love them too. They are tasty, dairy free and always the first food to disappear—especially if my little boy Kai is anywhere near them. He often begs me to make him deviled eggs for breakfast, and many times the tedious part of making the filling then re-filling the eggs isn’t something I have time for since I am a busy working mom who also home-schools my boys.
My solution for deviled eggs on busy mornings is my “Almost Deviled Egg” recipe, and I am so grateful to PRIMAL KITCHEN® for developing a tasty and healthy mayo that I no longer have to make myself. These deviled eggs are so simple, lovely and tasty that they can be served at any gathering, and they are sure to be gobbled up! There are never any leftovers in the Emmerich household!
Almost Deviled Eggs
To make deviled eggs even easier, pick up already boiled eggs from your local grocery store. Even I get pressed for time, and peeling eggs can take forever. Getting cooked and peeled eggs makes recipes like this super easy!
Prep: 6 minutes Yield: 12 servings (2 halves per serving)
Place eggs in a large saucepan and cover with cold water. Bring the water to a boil, then immediately cover the pan and remove it from the heat. Allow the eggs to cook in hot water for 11 minutes.
Rinse under cold water, then peel the shells from the eggs. Halve eggs lengthwise. Spread mayo onto each half. Top with a squirt of mustard. Sprinkle with salt and garnish with herbs. Store extras in an airtight container in the fridge for up to 3 days.
BIO: Maria Emmerich is a wellness expert in nutrition and exercise physiology. She is the author of several cookbooks and nutritional guidebooks, including the global bestsellers The 30 Day Ketogenic Cleanse as well as The Ketogenic Cookbook and Quick & Easy Ketogenic Cooking. Maria’s blog, mariamindbodyhealth.com, offers a unique combination of innovative recipes using alternative ingredients to less-healthy options and easy-to-understand explanations of why these options are better for our health.
After struggling with her weight throughout her childhood, she decided to study health and wellness so she could help others who are discouraged by their appearance and do not feel their best. The nutrient-rich approach that she developed for herself and the exotic, little-known replacements for high-glycemic starchy foods and sugar are what finally gave her total peace with food, something she never imagined possible. She also runs a support site for getting all your questions answered here: keto-adapted.com
Originally Posted At: https://breakingmuscle.com/feed/rss
Injury when weightlifting, like all other sports, is to be avoided. The instance of injury will be minimal if you take all possible steps that eliminate the chances for them to occur first place.
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Ready for the best grilled chicken of the summer? Let’s go.
I’m a little too distracted this week to pull together a proper meal plan yet, because via text messages with my sister-in-laws I sort of accidentally volunteered to host Easter brunch this Sunday. And by accidentally I mean, I offered to host. One sister-in-law is in the midst of a kitchen remodel and the other has business travel late Sunday afternoon, so neither was up for hosting. On a whim, I invited our new neighbors who just relocated from Michigan to join us too. The more the merrier, right?
Now, on the eve of Easter I need an easy Easter brunch menu to serve 15, both adults and kids, that still gives me time to hang out with my own family on Easter morning too. Here’s my menu, plus my strategies for an easy last-minute brunch.
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Today’s guest recipe is served up by a good friend to Mark’s Daily Apple—Maria Emmerich, well-known author and health blogger. 
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
click this ==>
Val's Steppin it Up
