Category Archives: Snacks

How to Make Perfect Zucchini Egg Nests (Paleo, Whole30, Keto)

This is a sponsored post written by me on behalf of Handsome Brook Farm. I was compensated and received a product to try. I fully stand behind this product, and the opinions are 100% my own.

Learn how to make the perfect zucchini egg nests that are sturdy, easy, and so yummy! They are a healthy breakfast item that’s paleo, Whole30, and keto-friendly.

Now that we finally moved into our new house (YESSSS), we are so excited to have get togethers with friends in our spacious home. Brunch is my favorite meal, so I’m thinking I need to host more weekend brunches for me and my girlfriends over the summer.

Whenever I host, I’m always looking for new recipe ideas that are fun and delicious, and zucchini egg nests have recently been on top of my mind to perfect. I’ve been refining this recipe over and over again because they have come out too watery or too weak to hold their shape while eating.

Zucchini Egg Nests Recipe

Well, after several attempts, I think I finally found a method to making the perfect zucchini egg nests that are not only so pretty to look at (yes, that matters!), but also sturdy, flavorful, and really easy! After you make it this way, I don’t think you’ll go back to any other method. It’s seriously comes out perfect every time.

Zucchini Egg NestsZucchini Egg Nests

How To: Perfect Zucchini Egg Nests

One of the most important part of making the perfect zucchini egg nests is to first sweat the zucchini to squeeze out as much moisture as possible. Without this step, they can come out watery or they won’t be sturdy enough to comfortably eat without falling apart. And another bonus to this method? You end up eating way more veggies in the process because the zucchini will shrink down to half their size after the moisture is squeezed out.

Another step that took my zucchini egg nests to the next level is separating the yolk from the whites, then mixing the egg whites with the zucchini. It might seem tedious but this helps the zucchini firm up really well during the baking process, and makes the yolks pop in color.

Lastly, use a jumbo muffin tin or a ramekin to help the egg nests hold their shape. This seriously helps so much!

Zucchini Egg NestsZucchini Egg Nests

Handsome Brook Farm Eggs

Before I get to the full recipe, I first want to highlight the importance of using the highest quality eggs for their nutrition profile, health benefits, and taste. Eggs are one of my grocery list items that I always try to purchase pasture raised, because there’s such a huge difference in quality when it comes to the different labels.

My recent favorite brand is Handsome Brook Farm, because they are so transparent about how their chickens are raised which I respect so much. Their hens get at least 108 square feet per bird on rotated pastures, and they believe that the happier and healthier the hen, the tastier the egg. Pasture raised is the most humane for the hen and more delicious and nutritious for us! How awesome is that??

If you want to learn more about egg labels and what they exactly mean (and don’t mean), you can read my post here.

Now go pick up some Handsome Brook Farm Organic, Pasture Raised Eggs and make these perfect zucchini egg nests! I hope you enjoy them as much as I did.

How to Make Perfect Zucchini Egg Nests (Paleo, Whole30, Keto)

Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Zucchini Sweating Time: 20 minutes
Total Time: 25 minutes
Servings: 6 egg nests
Calories: 94 kcal
Author: Jean Choi

Learn how to make the perfect zucchini egg nests that are sturdy, easy, and so yummy! They are a healthy breakfast item that's paleo, Whole30, and keto-friendly.

Print

Ingredients

  • 3 large zucchini or 4 small, enough to yield 6 cups spiralized
  • 1 tsp sea salt plus more to taste
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp ground black pepper plus more to taste
  • Ghee or coconut oil, for greasing
  • 6 Handsome Brook Farm eggs
  • Optional: Crushed red pepper, spices, fresh herbs like dill, cilantro, parsley for garnish

Instructions

  1. Use a vegetable peeler or a spiralizer to slice the zucchini in to noodles. 

  2. Place in a colander over a bowl and toss with sea salt until evenly coated.

  3. Let the zucchini noodles sit for 20 minutes so they can sweat.

  4. Preheat oven to 400 degrees F, and use ghee or coconut oil to generously grease a 6-cup jumbo muffin tin or 6 ramekins that are at least 3.5 inches in diameter.

  5. Use your hands to squeeze the zucchini noodles to release as much moisture as possible. 

  6. Place in a bowl and add garlic powder, onion powder, and ground black pepper. 

  7. Carefully separate the egg whites from the yolk. The easiest way to do this is crack an egg into your hand over a bowl, then pass the egg yolk from one hand to another until the whites drip down between your fingers into the bowl. 

  8. Place the yolks on a plate, and add the whites to the zucchini noodles and mix together. 

  9. Divide the zucchini noodles into the prepared muffin tin cups or ramekins. Create a nest and leave an indent in the center.

  10. Carefully place a yolk in the center of each zucchini nest. 

  11. Sprinkle with more salt and pepper.

  12. Bake for 15-20 minutes until the yolks are cooked to your liking. 

Nutrition Facts
How to Make Perfect Zucchini Egg Nests (Paleo, Whole30, Keto)
Amount Per Serving (1 egg nest)
Calories 94 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 187mg 62%
Sodium 465mg 19%
Potassium 324mg 9%
Total Carbohydrates 3g 1%
Dietary Fiber 3g 12%
Sugars 2g
Protein 7g 14%
Vitamin A 3.9%
Vitamin C 21.3%
Calcium 3.6%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

How to Dye Easter Eggs Naturally

Learn how to dye Easter eggs naturally using real food ingredients, and without any chemical laden food dyes. It’s easy and the colors are so vibrant and fun!

How to Dye Easter Eggs Naturally

Growing up, painting and decorating eggs was one of my favorite Easter activities. I’ve always loved coloring and colors, in general, and I still find dying eggs a very fun and relaxing activity that I look forward to.

These days, I don’t use artificial dyes which are filled with chemicals and toxins that are linked to hyperactivity, cancers, kidney failures, and various other health risks. Did you know that in Europe, most foods with artificial coloring come with a warning label?

Because of this, I dye Easter eggs naturally with dyes made with fruits, veggies, and other food items that you may easily have in your kitchen already. The result isn’t as strong and even as artificial food dyes, but I prefer the rustic and speckled look of these eggs more and I think they are far more beautiful.

How to Dye Easter Eggs Naturally How to Dye Easter Eggs Naturally

I especially love how the blue turned out. I made the dye for it using red cabbage leaves and the result is such a gorgeous and vibrant shade of blue. My second favorite is the purple eggs made with grape juice, which turned out with a very cool, uneven design that makes them look almost galaxy-like.

The whole process is so easy and it’s something you can do as a family, even with little kids. And you won’t have to worry that they might put the dye in their mouths, as all the ingredients are 100% real food. But if you want to cut time and use prepackaged dyes, you can purchase these natural, plant based food dyes that are toxin free.

If you do decide to dye Easter eggs naturally, let me know how they turn out! I love getting comments from you guys of what you think of my recipes or tutorials, whether they are positive or negative (in a CONSTRUCTIVE way). It helps me improve my content and keep growing as a blogger!

How to Dye Easter Eggs Naturally

How to Dye Easter Eggs Naturally

How to Dye Easter Eggs Natually

Author: Jean Choi

Learn how to dye Easter eggs naturally using real food ingredients, and without any chemical laden food dyes. It's easy and the colors are so vibrant and fun!

Print

Ingredients

Hard boiled eggs

  • Brown shelled eggs for color green
  • White shelled eggs for all other colors
  • Water
  • Ice

Dye base

  • 2 cups water
  • 2 tbsp white vinegar

For red/deep pink

  • 2 cups shredded beets

For orange

  • 2 cups yellow onion skin

For yellow

  • 1/4 cup turmeric powder

For green and blue (use brown eggs for green and white eggs for blue)

  • 2 cups shredded red cabbage

For purple (omit water for this one)

  • 2 cups grape juice

For brown (omit water for this one)

  • 2 cups strong brewed coffee cooled

Instructions

Hard boiled eggs

  1. Bring water to a boil in a pot over medium high heat.  

  2. Gently lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes.

  3. Prepare a large bowl with an ice bath.

  4. Once the eggs are done cooking, transfer them to the ice bath for at least 15 minutes. 

For red/deep pink, orange, yellow, green, and blue

  1. Place 2 cups of water and color ingredient in a saucepan. 

  2. Heat over high heat until the mixture comes to a boil. 

  3. Turn down the heat to low and simmer for 30 minutes.  

  4. Let the dye liquid cool for one hour, then strain. 

  5. Place the liquid in a jar or a glass container, then add vinegar.

  6. Add the eggs into the dye then place in the refrigerator for 24 hours.

  7. Once the eggs have dyed to your liking, carefully remove from the dye and place on a paper towel lined plate and let them air dry. Try not to wipe or smudge with your fingers until completely dry. 

For purple and brown

  1. Combine the color ingredient and vinegar in a jar. 

  2. Add eggs to the dye.

  3. Place in the refrigerator for 24 hours. 

  4. Once the eggs have dyed to your liking, carefully remove from the dye and place on a paper towel lined plate and let them air dry. Try not to wipe or smudge with your fingers until completely dry.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Keto Almond Joy Chia Seed Pudding + Craveable Keto Cookbook Giveaway

This Paleo and Keto Almond Joy Chia Seed Pudding is a delicious and healthy dessert or breakfast that comes together quickly and easily!

Paleo Keto Almond Joy Chia Seed Pudding

I was so excited to receive a review copy of Craveable Keto Cookbook by my fellow blogger Kyndra from Peace, Love, and Low Carb. While I’m not keto, I do tend to eat low carb because my body feels best eating this way, so I couldn’t wait to dig into her amazing low carb recipes.

What I found was SO MUCH MORE. Not only is this cookbook filled with 145 delicious recipes, the other half of the book is jam packed with incredible resources about the ketogenic diet, Kyndra’s inspiring weight loss journey, 5 different weekly meal plans, as well as guides to snacking and navigating alcohol, how to stock your keto kitchen, and other helpful tips and tricks on transitioning to a low carb lifestyle. I couldn’t believe the amount of work and heart that Kyndra clearly poured into this book.

Paleo Keto Almond Joy Chia Seed Pudding Paleo Keto Almond Joy Chia Seed Pudding

There are SO many recipes I want to try in this cookbook, like Keto Everything Bagels, Buffalo Chicken Flatbread, Philly Cheesesteak Casserole, and Flourless Chewy Chocolate Chip Cookies, but I decided to start with something easy and simple with this keto Almond Joy Chia Seed Pudding and share the recipe with you!

This Chia Seed Pudding is so chocolatey and decadent, I couldn’t believe it only has 2.5 grams of nets carbs per serving. The creamy pudding with the crunchy topping is just so addicting and it’s just a perfect healthy dessert when you are craving something sweet.

Giveaway time!

Before I share the recipe, I thought you might want to have a chance to grab this amazing keto/low carb resource! Enter below to win your very own FREE copy of Craveable Keto Cookbook:

This giveaway will be open for entry until February 4th at 11:59pm PST. The winner will be announced below and will also be contacted by email!

Can’t wait for the giveaway? You can purchase the cookbook HERE.

Hope you enjoy this Keto Almond Joy Chia Seed Pudding recipe, as a sneak peek of the cookbook!
Paleo Keto Almond Joy Chia Seed PuddingPaleo Keto Almond Joy Chia Seed Pudding

Almond Joy Chia Seed Pudding

Course: Breakfast, Dessert
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 19 minutes
Servings: 4 servings

This Paleo and Keto Almond Joy Chia Seed Pudding is a delicious and healthy dessert or breakfast that comes together quickly and easily!

Print

Ingredients

Instructions

  1. Combine the milk, 1/4 cup of the coconut flakes, cocoa powder, erythritol, and vanilla extract in a blender. Mix until the ingredients are well combined.

  2. Pour the mixture into a large mixing bowl. Add the chia seeds and whisk vigorously for 1 to 2 minutes.

  3. Transfer the pudding to 4 individual serving bowls or cups and refrigerate for 1 to 2 hour. 

  4. Top with almonds, remaining 1/4 cup of coconut flakes, and chocolate chips, if desired, before serving. 

Recipe Notes

Tip: If you are not a fan of the texture of chia seeds, you can add them to the blender in Step 1 for a smoother consistency. 

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.