I have a *juicy* infographic for you today.
I am a big fan of juicing. I don’t do it that much at home anymore, but I used to use my Breville constantly when I lived out in CA.
Now I tend to buy my juices, but if you have the time and the space for a juicer I’d highly recommend it.
Since moving into my second trimester, I’ve had a lot of trouble with sloooooowwwww digestion and bloating. I don’t like to skip out on the veggies so I try to get them in with juice if I’m not feeling so hot.
When Macy’s sent me an infographic they made about the benefits of juicing I thought it was good timing to post it!
What’s your favorite juice recipe? I love green juices – kale, celery, cucumber, maybe 1/2 an apple, some lemon, and ginger. Yum.
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This morning I was really craving French toast.
I had some delicious bread from Eataly, some farmers’ market eggs to use up, and some leftover organic milk from when I made yogurt last week. (Note to self: must make yogurt again!)
I actually made this same recipe a few days ago, and it was so good that it merited a repeat.
The Simplest Easiest French Toast
- Stale bread (or not stale, but this is great for using up stale bread)
- 1/2 cup milk (I used 2%)
- 3 eggs
Mix the milk and eggs together. Soak the bread in the mixture for at least 5 minutes on each side.
Heat the butter or ghee in a pan. With heat on low, cook the soaked bread (poor any extra mixture that didn’t soak in right on top of the slices).
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Every Sunday morning I go to the farmers’ market. There is one right on the corner of my block. Today I got delicious fresh bread from Bread Alone (Whole Wheat Catskill Bread) and eggs from my favorite organic stand.
In my fridge I have a jar of homemade dill pickles from Maria.
Of course I had to make egg salad.
We each ended up having 2x what you see here. (Bobby’s is the one with sriracha, mine is the regular.)
Simple Egg Salad Sandwiches
- 5 small-medium eggs (if you have bigger eggs, 4 will suffice)
- 3-4 tablespoons mayo (don’t skimp – this is what makes it good)
- 2 teaspoons mustard
- 1/4 cup finely chopped dill pickle
- < 1/4 cup finely chopped onion
- 1/4 teaspoon salt (you don’t need much; the pickles have salt)
- pepper to taste
Read more... (252 words, 1 image, estimated 1:00 mins reading time)