Tag Archives: eggs

Name: How to Make Perfect Zucchini Egg Nests (Paleo, Whole30, Keto)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 egg nests
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)

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.

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!

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.

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

Use a vegetable peeler or a spiralizer to slice the zucchini in to noodles.
Place in a colander over a bowl and toss with sea salt until evenly coated.
Let the zucchini noodles sit for 20 minutes so they can sweat.
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.
Use your hands to squeeze the zucchini noodles to release as much moisture as possible.
Place in a bowl and add garlic powder, onion powder, and ground black pepper.
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.
Place the yolks on a plate, and add the whites to the zucchini noodles and mix together.
Divide the zucchini noodles into the prepared muffin tin cups or ramekins. Create a nest and leave an indent in the center.
Carefully place a yolk in the center of each zucchini nest.
Sprinkle with more salt and pepper.
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.

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Salsa Verde Paleo Pulled Pork Casserole (Whole30, Low Carb)

This Salsa Verde Paleo Pulled Pork Casserole is a great way to use up leftover pulled pork, and you’ll love how flavorful and delicious it is! It’s also low carb and Whole30 friendly.

Ever since I made an endless amount of Instant Pot Pulled Pork with Dry Rub, I’ve been using the leftovers in all ways possible. It’s super yummy, but I can only eat so many pulled pork salads and tacos in a week, and I honestly don’t want to freeze any because we’ll be moving soon.

So to change up the flavors and make the leftovers a bit more exciting, I made this Salsa Verde Paleo Pulled Pork Casserole and I couldn’t be happier with the result.

Salsa Verde Paleo Pulled Pork Casserole Recipe

In this yummy recipe, pulled pork is combined with cooked cauliflower rice, then baked in a delicious and creamy salsa verde sauce to create a comforting and spicy casserole. If you don’t really like spicy flavors, you can use mild salsa verde instead and omit the optional jalapeño slices.

The eggs used in the sauce binds everything together so you don’t need to worry about having a watery casserole, which I get annoyed with when that happens. I like my casseroles thick and not falling apart when I’m serving it, thank you very much.

Other Add-in Options for This Recipe

This Salsa Verde Paleo Pulled Pork can be easily customized if you want to add other ingredients or make substitutions. You can always use shredded chicken for the protein instead of pork.

I think red bell peppers and chopped tomatoes are great too add in if you are looking to up your vegetable intake. If you love spicy food, you can even stir in chopped jalapeño peppers or additional hot sauce to the sauce mixture. If you can handle dairy (lucky you!), some high-quality cheese will also make it seriously delicious.

There are so many ways to switch up this dish to fit your liking, but if you don’t want to experiment, you’ll love the original recipe because it has a ton of flavors and textures that you won’t mind eating it all week!

Salsa Verde Paleo Pulled Pork Casserole (Whole30, Low Carb)

Course: Main Course

Cuisine: American

Prep Time: 5 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 15 minutes

Servings: 4 servings

Calories: 347 kcal

Author: Jean Choi

This Salsa Verde Paleo Pulled Pork Casserole is a great way to use up leftover pulled pork, and you'll love how flavorful and delicious it is! It's also low carb and Whole30 friendly.

Ingredients

1 medium head of cauliflower or 4 cups of pre-riced cauliflower
1 tbsp coconut oil
1 onion chopped
3 garlic cloves minced
3 cups leftover pulled pork preferably minimally seasoned
1 1/2 cups salsa verde
1/4 cup full-fat coconut milk
1/4 cup nutritional yeast
1 tsp tapioca starch
2 eggs
1 tsp ground cumin
1/2 tsp sea salt
1/2 tsp ground black pepper
Optional: Sliced jalapeño peppers, sliced avocado, and/or cilantro for garnish

Instructions

Preheat oven to 350 degrees F and grease an 8x8 baking dish.
If your cauliflower isn't riced, quarter the head of cauliflower and remove the stems. Grate the florets with a box grater, or place the florets in a food processor and process into small crumbles that resemble rice.
Heat coconut oil or ghee in a large skillet over medium heat. Add onion and garlic and sauté for 5 minutes.
Add cauliflower rice and sauté until tender, about 5 minutes.
Turn off heat and add in pulled pork. Stir together.
Transfer the cauliflower and pulled pork mixture into the prepared baking dish.
In a separate bowl, whisk together salsa verde, coconut milk, nutritional yeast, tapioca starch, eggs, cumin, salt, and pepper.
Pour over the cauliflower rice and mix well.
Bake for 1 hour.
Remove from oven and let it cool with 10 minutes.
If using, top with jalapeño peppers, avocado slices, and/or cilantro before serving.

Nutrition Facts

Salsa Verde Paleo Pulled Pork Casserole (Whole30, Low Carb)

Amount Per Serving (1 serving)

Calories 347 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 9g 45%

Cholesterol 161mg 54%

Sodium 1014mg 42%

Potassium 906mg 26%

Total Carbohydrates 12g 4%

Dietary Fiber 1g 4%

Sugars 7g

Protein 34g 68%

Vitamin A 13%

Vitamin C 22.8%

Calcium 4.7%

Iron 13.8%

* Percent Daily Values are based on a 2000 calorie diet.

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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!

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.

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 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!

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

Bring water to a boil in a pot over medium high heat.
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.
Prepare a large bowl with an ice bath.
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

Place 2 cups of water and color ingredient in a saucepan.
Heat over high heat until the mixture comes to a boil.
Turn down the heat to low and simmer for 30 minutes.
Let the dye liquid cool for one hour, then strain.
Place the liquid in a jar or a glass container, then add vinegar.
Add the eggs into the dye then place in the refrigerator for 24 hours.
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

Combine the color ingredient and vinegar in a jar.
Add eggs to the dye.
Place in the refrigerator for 24 hours.
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.

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