Perfect Hard Boiled Eggs

Eggs are a staple in our diets, and we make a concerted effort to eat them ever single day becuase of their nutrient density and protein content. Not only are they nutrient powerhouses, they are easy to prepare, go with lots of different flavors, and tasty to boot! When we get home from the supermarket, one of the first things we do is boil a dozen (or two) right away, so we've got an easy grab-and-go snack throughout the week.  

Believe it or not, there is a right and a wrong way to boil your eggs!  Did you know that if your eggs have an odor when you peel them, are too hard to peel, have a chalky textured yolk (they should be creamy!), or have a colored tint to the yolk instead of perfectly yellow all around, that means they are overcooked?  We've got the scoop on how to make perfectly cooked, stink-less, creamy, easy to peel, tasty hard boiled eggs for you right here, with tips from our friends over at Nom Nom Paleo!


1. Grab a big pot.

2. Gently puncture a small hole through the shell of each egg before placing it into the empty pot. This helps prevent the contents of the egg from boiling over and splitting the shell while cooking, and helps make them very easy to peel when they're done. Use a sharp thumb tack or a needle to make a small hole at one end of the egg.

3. Submerge all the eggs, with about an inch of water of coverage.


4. Cover the pot and place over high heat to bring to a boil. Keep your eyes on the pot during this time! 

5. Once your water is at a good boil, start your timer for ONE minute.

6. When one minute is up, turn off the heat. Let them sit in the hot water, covered, for another 10 minutes. This is the secret to the most perfectly cooked eggs ever!

7. After 10 minutes, drain and transfer the eggs to a bowl filled with cold water and ice. This stops their cooking immediately and ensures they won't be overcooked.


Add your eggs to salads, eat them as is with a little salt, or any other way you like to enjoy your eggs.


Five Ingredient & Five Minute Paleo Ice Cream

This dairy and refined sugar free Paleo "ice cream" is super easy, requires no ice cream machine, and can be ready in under 5 minutes. It also happens to be delicious, so we hope you try it out!

Note: This recipe does require a couple ingredients that are either frozen or refrigerated:  

When your bananas start to turn brown, peel them, break them up and toss them in the freezer!  They make a great addition to smoothies, and are excellent to just have on hand for other yummy snacks, like this one.

We also recommend always keeping a can of coconut milk or coconut cream in your fridge, just in case you need it for a recipe that requires it to be chilled (lots of recipes do). You can purchase coconut cream at Trader Joes, or you can make your own by leaving a can of full fat coconut milk in the fridge overnight, then gently skimming the cream off the top. (The water and cream seperate when refrigerated).



1 or 2 frozen Bananas 

Half a can of cold Coconut Cream

2 Spoonfuls of Cocoa Powder

1 Spoonful of Almond Butter

Two spoonfuls of Cacao Nibs (optional)

A small squeeze of Honey (optional). Toss all ingredients in a blender or food processor and blend until smooth. (It should be the consistency of soft serve ice cream). Top with cacao nibs, paleo whipped cream, fresh berries, or whatever your heart desires! Enjoy!

Note: Because there are no preservatives in this ice cream, it will freeze rock solid. Leave it on the counter for 20 minutes, or place it in the microwave for 20-30 seconds to soften it up!



The Best Scrambled Eggs

It's no secret that eggs are one of nature's most nutrient-dense superfoods, and we should be eating as many of them as we can. (Read about all their superpowers here). Whether they're boiled, fried, poached, scrambled, or deviled, they are packed to the gills with only the best stuff that your body craves. That being said, they can get a little dull if you eat them a lot like we do, so here are a couple tips to make your next same-ol' scrambled egg breakfast (or dinner!) a little more luxe. After you crack them into a bowl, add some salt and pepper, (tossing in some finely chopped mixed herbs can be great too- parsely and basil make a great addition) and then follow these steps to the creamiest eggs ever (people will ask you what you did to these to make them so amazing!):

1.  WHISK LIKE CRAZY! Use a whisk if you've got one, instead of a fork or your other scrambler of choice, or a real old fashioned egg beater is even better.  You want to get as much air into the mix as possible.  Don't beat them for too long, but be sure to get them nice and frothy with a pretty quick but really powerful whisk. (Use those muscles!)

2.  MELT GRASSFED BUTTER, ghee, or your fat of choice in a small pan over medium-high heat, and when it's melted, turn the flame down to the lowest possible setting it can go to before it goes out. Pour in your eggs.

3.  COOK 'EM LOW AND SLOWThis is the secret to the creamy texture! It might take more effort or attention than you're used to with easy eggs, but I promise it's worth it if you don't rush this part! While they are sitting over the lowest possible flame your stovetop can make (or just barely above it), stay near them and be sure to mix them around frequently so that the bottom layer doesn't form a film or cook too fast. Turn them over and move them around every couple minutes, without poking at them too much. You want them all to cook evenly and slowly but you also don't want to jab at them and mess with thier texture too much. Depending on the amount of eggs and the size of the pan, this can take anywhere from 10 to 20 minutes. (For four eggs in a small 6" pan it usually takes at least 10 minutes- be patient!).

4. DON'T OVERCOOK THEM!  As soon as the runny pools morph into more solid chunks, they're done. Kill the heat and let them sit in the pan for a couple more minutes as you mix them a bit and they continue to slowly cook. Overcooking will ruin all your hard work and exercises in patience, so be sure to pull them as soon as they are all slightly sticking together (probably a bit earlier than you're used to pulling them off) and way before they become rubbery. 

Top with an extra pinch of kosher salt and cracked pepper and serve however you like! (You might not even need the hot sauce on these since they've got so much flavor).