Eggland's Blog

Vegetarian Variety

Guest Blogger — Tue, 18 Oct 2011 11:27:39 GMT

By Guest Blogger, Sarena Shasteen from The Non-Dairy Queen

Yes, I'm one of those crazy people who have food allergy restrictions, yet I choose to take even more things away from my diet. I chose vegetarianism for my health and my environment. The added bonus is that it's also good for my budget. I have a family history of colon cancer and heart disease, so going meat free is important to me for many reasons. Knowing that I'm removing important nutrients from my diet by choosing vegetarianism has led me to focus on where I can get good quality nutrients from in the foods I do choose to eat.
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The first question I get from people when they find out I don't eat meat and I can't have cheese, soy or drink milk is, "Where do you get your protein from?". I definitely do not deprive myself. In fact, I think I appreciate what I eat and what it does for my body since I do have such a restrictive diet. I eat a wide range of foods including eggs, beans, nuts, quinoa, oatmeal and vegetables. Yes, some vegetables have protein in them too (peas, spinach and broccoli just to name a few)! I've learned the hard way that forgetting about nutrient rich foods can cause problems for you. This goes for vegetarians and meat eaters alike. For this reason, eggs are an important part of my diet as a source of protein, vital nutrients and vitamins. I'm an avid exerciser and protein is the building block for repairing and building muscles. One large Eggland's Best egg supplies you with about 10% of your daily protein needs. That's an easy high quality protein source all in an economical package!
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I believe a common misconception that people have when it comes to food is quantity over quality. While researching food and nutrient sources for a vegetarian diet, I came to discover Eggland's Best eggs. I'm a huge fan of the quality product they produce. Eggland's Best hen feed contains no animal fat, no animal by-products, and no recycled or processed food. They also never use hormones, steroids, or antibiotics of any kind. All of this adds up to their eggs having the quality complete protein I'm looking for in my vegetarian diet. On top of the clean protein they provide, they are also 10 times higher in vitamin E, 2 times higher in vitamin D, have 75% more vitamin B12 than regular eggs and are loaded with healthy Omega 3! You can't beat nutritious and delicious!
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There are so many incredible ways to incorporate eggs into your menus. Eggs aren't just for breakfast anymore. My favorite way to eat eggs is prepared over easy on top of a mix of salad greens. Forget the salad dressing when you can have a velvety smooth rich natural dressing loaded with important nutrients and no processed ingredients. This is clean eating at it's finest! Another favorite in our family is egg-fried rice. Adding scrambled eggs to your fried rice makes getting your proteins easy and delicious! I use a mixture of brown rice, vegetables, sesame oil and scrambled eggs. My kids go crazy for this meal too!
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Knowing that I'm eating high quality eggs from Eggland's Best as part of my vegetarian diet gives me comfort that I'm getting the fuel I need to live a healthy life!
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An Interview with Dr. Bart Slaugh

Bart Slaugh, Ph.D. — Thu, 25 Aug 2011 10:49:19 GMT

We recently sat down with Dr. Bart Slaugh, Eggland's Best Director of Quality Assurance to crack into some interesting facts about the nutrition and benefits in Eggland's Best delicious eggs.

Dr. Slaugh, tell us about yourself - in an eggshell.
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I am Eggland's Best� Director of Quality Assurance.� But, in addition to QA, I have responsibility over all regulatory, compliance and R&D activities for Eggland's Best eggs that are in the shell.
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When did your passion for poultry science begin?
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My poultry interest started when I was about 5 or 6 years old when a friend was given a chick for Easter, but could not keep it in their apartment.� It was given to me to raise.� My father later purchased 14 hens to help provide eggs for the family and teach me about responsibility and care for animals.�� My university study focused on poultry production. �I was made aware of the position at Eggland's Best through a lead from a friend in the poultry industry.�� Working for Eggland's Best has been one of the best decisions of my life, because of the great people, ethics and products.�
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What do you love about the science of eggs?
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There is never a boring moment as one of the scientists for Eggland's Best.�� So much can be done to improve the nutrition and care of the hens and to improve the quality, composition and safety of the eggs.� Eggland's Best places so much focus in these areas, so we always have exciting projects in process.
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There are so many different nutritional benefits in an EB egg, but what are some that an everyday omelet-maker might not know about?
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There is a substantial difference between getting your nutrients through food and taking dietary supplement pills. ��Lipids, protein, vitamins, minerals and antioxidants work together synergistically in your body in very complex ways, affecting each other's absorption and processing and influencing how your body functions. When you get your nutrients through eating natural foods, especially with the broad array of enhanced nutrients in Eggland's Best eggs, it is easier for your body to maintain a healthy balance of essential nutrients.
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All of that nutrition is in the egg yolk?� Should I eat it?� Isn't that where the fat and cholesterol is too?��

Researchers at Kansas State University found that phosphatidylcholine (lecithin), found in eggs, markedly inhibits the cholesterol absorption.� �They state that this may be a reason why so many studies have found no association between egg intake and blood cholesterol.�� Eggs are nature's nutrient masterpiece, especially when the eggs are Eggland's Best.� It would be a significant loss to toss the yolk and miss out on the majority of Eggland's Best eggs' most important nutrients.
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Does it matter what time of day I eat my eggs?� I usually have one first thing in the morning - will that get me through the day with the vitamins I need?
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Eggland's Best eggs can make a great contribution to any meal of the day.�� Since they are so exceptional nutritionally and are easy to prepare, they make a excellent way to start the day at breakfast time.
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And last, but not least, Dr. Slaugh - what's your favorite way to eat an EB egg?��

Fried "over-medium" on a bed of hash browns.

Do you have a question for Dr. Slaugh?� Send us an email to newsletter@eggland.com and check back on the blog for your answer!

My Cupboards are Bare. My Fridge is Full!

Guest Blogger — Wed, 20 Jul 2011 10:47:04 GMT

This month's post comes from EB Guest Blogger, Jen Emmert of Prior Fat Girl.�

If you would have told me four years ago I'd be making a conscious choice to eat hard boiled eggs for a snack instead of a bag of chips from the vending machine, I'd have thought you had me confused with someone else. �I thought I ate healthy. In fact, I would have made every attempt to convince you I was the healthiest 240lb person you'd ever met. I thought people who claimed they could "crave water" and those who said they "longed for fresh food" were weird.
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Yet here I am, getting ready to celebrate four years of a truly life changing journey. Not only have I lost close to 100lbs but who I am in the kitchen and what I eat has evolved beyond what I ever imagined. My kitchen is the opposite of what it used to be.

INSIDE MY KITCHEN:� THEN

Crackers
Cheese
Boxed meals
Canned potatoes
Pasta
Frozen meals
Chips
Diet soda
Miscellaneous frozen meats�

INSIDE MY KITCHEN:� NOW

2 Dozen Eggland's Best eggs
Lettuce
Carrots
Red & Green peppers
Spinach
Zucchini
Apples & Bananas
Oatmeal
Raw Almonds
Fresh meat for the week

It appears my food has slowly crept out of the cupboard and situated itself in the fridge!

The hardest thing I've had to adjust is my snacking - I'm a person who could never eat a meal again but instead, snack my way through life. Over the past years, I've struggled with trying to find quick, healthy snacks I can just grab and go. Let's face it, there is something non-exciting about opening up a bag of carrots for snack. Aside from being boring, most healthy snacks need a spoon or fork to eat and require extra time in the kitchen preparing. You want to know my snacking secret? Eggland's Best hard-cookedeggs! I typically boil up a dozen on Sunday and keep them in my fridge - so quick and easy. It's the exact definition of a grab-and-go snack!
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Instead of coming home from the grocery store with cans and boxes, I'm coming home with real, actual food. I know what some of you are thinking...you are thinking "Yuck, I would much rather eat the food on the left!" Four years ago, I would have agreed with you. However somewhere along my journey of really fighting to find myself and my healthiness, my taste buds changed.
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The change in my kitchen has helped me to keep the weight off because now, I'm one of them. I find myself telling people "I crave water!" and "I need some spinach!" I find myself walking into a fast food restaurant with my fianc� and CHOOSING not to have anything because it doesn't sound good.
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I'm not about to turn me sharing my journey into some sort of attempt to convince you to go completely opposite and change your eating but instead, a challenge. I challenge you to allow your taste-buds to think outside the box.� I challenge you to allow your food preferences to evolve.
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I challenge you smile and think outside the vending machine!��

Some of Jen's favorite snacks:� Hard-cooked Eggland's Best eggs, a fresh banana and creamy peanut butter!

Fruits, Vegetables, and EB - Summer Recipe Inspiration

Elena Parks — Wed, 15 Jun 2011 13:00:24 GMT

June is National Fresh Fruit and Vegetables Month.� With my favorite fruits and vegetables in season, I've been inspired to get creative in my kitchen, coming up with new recipes that are nutritious, tasty and easy to make.
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I make sure that my meals are balanced with the right amount of nutrient-rich foods.� I take my favorite recipe basics (fresh produce, delicious spices and my go-to protein, eggs) to make meals that are easy for any time of the day.�
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Just by adding an Eggland's Best egg, I'm increasing the nutritional value of the meal I'm creating.� Did you know that with just one EB egg, you're getting 25% of�the daily recommended intake of Vitamin E, 20% of Vitamin D, 10% of Folate, and 15% of Vitamin B2 (riboflavin).� Plus, EB eggs are lower in saturated fat and have double the important Omega-3 fatty acids versus ordinary eggs.� All of those important nutrients in one�egg!
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It's easy to get creative in the kitchen when�using simple ingredients.� By taking�my favorite vegetables (spinach, bell peppers and zucchini) and adding them to my EB eggs, I've just created a delicious and nutritious meal.�� I'll also cut slices of cantaloupe or watermelon and serve them on the side of my egg dishes as a refreshing treat.
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In celebration of National Fruit and Vegetable month, here are some of my favorite EB recipes that are perfect for any time of the day:

Barbara Seelig-Brown's�Asparagus and Herb Omelet .� Growing fresh herbs is very easy whether you have a large garden or just a small window box on your deck.�
Check out Emily's�Kale and Eggs recipe here.� Lutein-rich kale is a perfect complement to Eggland's Best eggs.
For my latest kitchen creation, my�Sunny-Side Up Egg with Sweet Potato Hashbrowns is under 200 calories per serving!

There's plenty of time left in the season to enjoy your favorite fresh produce, so grab some EB's, your favorite veggies and get cracking!
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Kitchen Inspiration for National Egg Month

Elena Parks — Thu, 19 May 2011 15:13:38 GMT

It's hard to believe it's already May, and that means that it's "National Egg Month"!

At Eggland's Best we celebrate the egg every day, but to have one whole month dedicated to our delicious, nutritious and very versatile little egg is a pretty special thing.� Food is typically the centerpiece of a good celebration.� All over the world, the egg is a staple ingredient in many dishes from appetizers, to main dishes and desserts, but when you're using an Eggland's Best egg, you're not just getting a high-quality, fresh product, you're also getting�an egg with more essential vitamins and nutrients.�

I recently returned from a two week trip traveling through England, France and Ireland and was thrilled to be able to have eggs almost every day for either breakfast or lunch.� They were usually scrambled on toast (England), Oeufs Naturael (plain omelet - in France) or fried (in Ireland) and I was happy to have some delicious protein to start my busy days of sightseeing.

It was interesting to see that the eggs in the grocery store I visited in France weren't refrigerated.� They were sold in 6-count packages and sat on a shelf near the cold aisle of cheeses and milk.� In Cork, Ireland, they were being sold in the famous English Market individually.� There were large baskets of eggs in various shades of brown just ready to be picked like fruit, put in a bag and carried home.� In many countries overseas, eggs are not refrigerated because they are not sanitized after being laid.� Egg sanitizing is required in the United States, therefore, our eggs must be refrigerated.

I was also surprised to see many pubs in England and Ireland�serve hamburgers with a fried egg on top.� So when I returned home, I was inspired to create a delicious�sunny-side up turkey burger using an EB egg� and tangy Dijon mustard.��

For as much as I love a good dinner, dessert is truly where my heart lies.� So one could imagine how excited I was to try "macarons" in France.� Macaroons are quickly eclipsing cupcakes as the latest hot dessert trend.� Crunchy, airy and almond-sweet with delicious fillings, there are dozens of different ways to eat a macaroon.� I tried three from different Patisseries, and my favorite was the original almond macaroon with hazelnut spread filling.� If you�haven't had a true French�"macaron" yet, try this recipe.� And with the leftover egg yolks, you can use them for a creamy, decadent cr�me brulee.

What dishes have you created based on your experiences in restaurants, from other cooks or from special trips?� We'd love to know!� Send us your inspirations to recipes@eggland.com.

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Two Easters, Many Traditions

Elena Parks — Wed, 13 Apr 2011 14:59:24 GMT

April has always been one of my favorite months.� The days are getting longer, the trees are starting to bloom, and we celebrate two of my favorite holidays - Easter and Easter.

That's right!� Easter is celebrated twice in my family's home.� I grew up in a Greek/Italian home, so as one could imagine, our house was always filled with good friends, great family and amazingly delicious food.� Since I was little, we always celebrated "regular Easter", as my sister and I called it, and "Greek Easter", as we were raised Greek Orthodox and it was important for my Italian mother to keep a lot of my father's Greek traditions and customs alive here in the United States.�� In some cases, both Easter dates fall on the same Sunday, as it does this year.� Tradition and food are two unwavering things in my family - never break tradition, and always serve the best foods.��

Whenever we cook, the ingredients we use are always top-notch.� Aside from the eggs we dye, we use approximately 2 dozen more in our desserts and some of our main dishes.� We use Eggland's Best because of the quality, and the wonderful taste, but also because it's simply a better egg.� Knowing we are enjoying our favorite holiday meals, and using an ingredient full of the important vitamins and nutrients that we need, is very important to us.

Easter dinner is hosted by my parents, with my mother's lamb and my aunt's lasagna the stars of the table.� But, the celebration wouldn't be complete without my mother's Greek Easter Bread.� I always hope for leftovers so I can make French toast� the next day.

My mother bakes at least 3 "Easter Pies" (or Ricotta Pies)�but uses 4 pie shells.� The fourth shell she uses to cut out shapes and patterns to lay on top of the other 3 pies.� Another favorite dessert we serve at Easter are ricotta cookies.� This recipe makes several dozen cookies, I'll top them with colored sanding sugar, frosting or my father's favorite - powdered sugar.��

It's very important for us to mix traditions and cultures in the food at our holiday table, and I am very proud to be one of the main "chefs" responsible for helping these delicious traditions live on in our family.� Happy holidays to all!

Happy Spring, Egg Fans!

Guest Blogger — Wed, 13 Apr 2011 14:52:29 GMT

Does it feel like spring where you are? Here in Massachusetts, April greeted us with a snow storm, and just a week later I'm hearing rumors of eighty degrees in the forecast.� The weather may be unpredictable, but the coming of the springtime holidays is not. I'm particularly honored to be blogging for Eggland's Best this week, because eggs are especially symbolic this time of year. Eggs, from where life begins, remind us to look around at all of the rebirth taking place as the climate begins to warm, greenery emerges from the ground and flowers bud from tree branches.

Eggs play an important role in Passover. On the Passover Seder Plate, eggs are one of the special foods used to retell the story of the Jews' exodus from Egypt. The roundness of the egg reminds us of the circle of life that ties us to our ancestors, and we also look at it as a symbol of life and rebirth, reminding ourselves to be thankful for the freedom we now enjoy.

Fortunately, eggs are allowed during Passover. In fact, I always go through more eggs during Passover than any other time of year! During this week I'm especially grateful to know that with Eggland's Best eggs, I'm getting the highest quality, freshest, and most nutritious product.

On that note, I'd like to tell you about how I prepare for Passover. During Passover, the Torah forbids Jewish people to eat chametz, otherwise known as wheat, barley, oats, spelt and rye. Like most Jews, I make an effort to remove chametz from my kitchen. Many people struggle to come up with "Passover friendly" meals and get bored throughout the week without things like bread, cereal, and pasta. To help with this, I compiled a "Passover Prep Series" on my blog,�Cara's Cravings featuring recipes that are appropriate for Passover without being necessarily traditional Passover foods. I prefer to focus on the foods I can eat, rather than what I cannot.� Eggs make appearances by the dozen in many traditional Passover recipes, like matzoh balls, matzoh meal pancakes, and kugels.� A favorite at our table is�my Leek and Artichoke Matzoh Kugel.

For a new twist on some classic dishes, try Matzoh Crepes! For a savory dish, fill the crepes with spiced lamb and eggplant for a delicious meal.�

And let's not forget dessert - my favorite part of the meal! This year, I urge you to try my very favorite Passover dessert, my Grandmother's Raspberry Squares, a tradition at our holiday table for as long as I can remember.

The great thing about these recipes is that you don't have to save them just for Passover - they're perfect for celebrating all of Spring, and the entire year round! Wishing you a happy springtime and joyful holiday.

by Guest Blogger, Cara Lyons of Cara's Cravings

Rebuilding The Food Pyramid

Elena Parks — Wed, 16 Mar 2011 12:52:45 GMT

This year, the United States Department of Agriculture released the updated 2010 Dietary Guidelines for Americans.� The dietary guidelines are revised every five years and this year's report has a very clear message:� Make informed food choices, increase physical activity and maintain a healthy weight.� It sounds easy enough, but the first thing I did was take a look at the food in my house and compare to the Food Pyramid from�www.mypyramid.gov to see what exactly we had in our house, and what needed to be replaced.

Meat & Beans:� Lean protein is what I've frequently talked about in my blog posts.� It keeps me going, it gives me amazing energy, and I make sure I get at least 5 ounces a day. You'll also notice that eggs are on the pyramid under the Meats�and Beans category.� These fall straight in line with other proteins, although many of us mistake eggs as a dairy product as they are usually found in the dairy aisle in the grocery store.�

About 3 years ago, we replaced our "whatever is the best deal at the store" eggs with Eggland's Best.� We frequently use eggs when we cook, and figured that if we're spending money on good quality ingredients our eggs should be no exception.� The first time I made myself an omelet I was blown away by the difference in taste.� Then, I looked at the nutrition facts.� The first difference that got me was that Eggland's Best eggs have 25% less saturated fat than the store brand eggs that we had in our fridge.� My father is a heart patient, so I immediately told my parents to switch to EB.� They noticed the difference in the way the eggs cooked and how much better they tasted, and felt a lot better knowing that they're getting a better egg.��

I was also happy to see was the increased amount of vitamins compared to ordinary eggs.� I struggle to find a good balance of foods that give me the vitamins I need on a daily basis, and EB eggs were a no-brainer.� More Vitamin E, Vitamin D, Vitamin B12.� Once we switched, we never went back.

Milk:� I'm a big milk drinker.� My husband, not so much.� The best way for us to get milk and milk products is through low-fat yogurts and low-fat cheese.� Another way I add milk to a recipe is to add some in my omelets to make my EB eggs nice and fluffy.��

Grains:� We've made sure that most of the grains in our house are made from whole grains.� Whole wheat breads rich in fiber and low in sugars, whole grain pasta, brown rice, and cereals rich in vitamins and fiber.� To add some excitement to your spaghetti dishes, try a light cabonara sauce.� Instead of just using the egg yolks, I'll use the entire EB egg so I can get the protein-rich egg white incorporated too.

Vegetables & Fruits:� We are fortunate to live near an indoor farmer's market that has fresh fruits and vegetables delivered to them daily.� The list remains the same every week:� green/red/yellow peppers (perfect for a salad or in an omelet), romaine lettuce, spinach, apples, grapes, bananas and whatever else looks good and is in season.� The new Dietary Guidelines recommend 2 � cups of vegetables per day.� Do you know how easy that is?� If you make an omelet with Eggland's Best you can easily throw in � cup of your favorite veggies.� Add a salad to your dinner, toss in one or two EB hard cooked and there you go!��

Oil:� While oil is not a food group, it is important to get some healthy oils every day.� We will use a tablespoon of canola oil in our cooking, just put Extra Virgin Olive Oil and balsamic vinegar on our salads as a dressing.�

With the exception of the occasional cookie or low-fat ice cream, our house doesn't have a ton of sugary snacks around, so we're forced to be healthy in choosing snacks.� Of course, the burgers & fries craving hits every once in a while, but that's just it - every once in a while.�

It's all about the choices we make and it's important to make good ones each time.� Just because you have an indulgent lunch doesn't mean you have to ruin your whole day.� If you reach for a donut in the morning, make the rest of the day count - eat a veggie packed, protein rich lunch.� Make sure that if you have pasta for dinner, it's a small portion of a whole-grain pasta.� Skip dessert!��
I'm always looking for good tips on how to stay balanced.� What works best for you?!
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An Activity A Day Keeps Heart Disease Away

Guest Blogger — Wed, 16 Feb 2011 08:28:13 GMT

By: Cathe Friedrich, Eggland's Best Fitness Partner

We've all heard "an apple a day keeps the doctor away", but perhaps even more fitting is "an activity a day helps keep heart disease away".� Did you know that cardiovascular diseases, including stroke, are our nation's number one killer?�� Wow, talk about a startling statistic!�� Even more startling is the fact that even though the American Heart Association states that exercising as little as 30 minutes a day for five days a week can make a huge difference to our heart's health (and literally help save your life), so few Americans make the time to exercise.

In my 25 plus years of fitness, the number one reason I hear people say to me they don't exercise regularly, is lack of time. Sure, I agree, busy work schedules, family obligations, and packed weekends, can often make it difficult to find time to exercise.� But let's face it, we all can find 30 minutes a day five times a week to improve our health. That is equal to watching 1 half-hour television program per day!� In addition to reducing your risk of heart disease, being physically active can help you look better, feel better and even improve your overall quality of life.� Ask anyone of my clients who have made exercise a priority and they will tell you how much better they feel, how much more energy they have and how they are able to do so much more than they could before they began an exercise program.�

Along with getting proper exercise is the proper nutritional support!� Yes, that's right, exercise and nutrition go hand and hand.� Not fueling up with the right nutrients to support your workouts can affect your energy level and your overall fitness benefits.� To get the most out of your workouts, be sure to eat high-quality protein to maintain and build lean muscle tissue and assist in healthy weight loss.�

One of my favorite nutritional sources of protein are Eggland's Best eggs.� A single Eggland's Best egg supplies about 10% of the protein needed daily, along with vitamins A, D, E, riboflavin and B12 and the important minerals iodine and selenium. Eggs are an economical, convenient, and easy-to-prepare source of high-quality protein. Protein is a part of each body cell and is needed to build muscle and repair body cells as they wear out. Protein is also critical to the process of making new body tissue during times of growth, infancy, childhood, adolescence, and pregnancy. Protein also helps regulate body processes. Along with enzymes and hormones, proteins are important to cause various chemical reactions in the body. As antibodies, proteins help protect you from disease-carrying bacteria and viruses.�

Nutritionists commonly refer to eggs as the "Gold Standard" for protein quality. Eggs contain all of the eight essential amino acids (the type that your body cannot make from other substances) and very high levels of total amino acids - especially important sulfur-containing amino acids. Eggs also contain Lucien, an essential amino acid that promotes muscle recovery, muscle growth, and energy output.�� It also helps prevent muscle loss.��

Ok, you're reading this and you get it, you really do!� Exercise and proper nutritional support is good for you, good for your heart, it helps prevent heart disease and you know you should do it. Perhaps you just don't know where and how to begin.� The following three steps will take you there.� This is a gradual program that will safely prepare you to get up to 30 minutes per day, five times a week.

Level One Fitness:� If you're brand new to exercise you will definitely need to work your way up to the American Heart's recommended amount of time.� So for the next ten days make an effort to do as many of the following activities as you can:

Take the stairs instead of the elevator at all opportunities
Park your car in the back of the parking lot instead of the front
Walk your dog with extra pep in your step
Go to the mall and do a full lap around the perimeter before you begin to shop
Play ball with your kids
Weather permitting: shovel your driveway, rake your leaves or tend to your garden

Level Two Fitness:� For the next ten days do any of the following activities that appeal to you and be sure to still include some from Level One too.

Brisk walking for 15 minutes
Bowling with friends for an hour
Nintendo's Wii Sports games for one hour
Golfing with friends for an afternoon
Playing tennis for an hour with friends
Going out dancing for an evening of fun
Taking a hike with a friend
Going for a 15 minute bike ride
Swimming at the YMCA (for 15 minutes) or splash around with the kids for an hour
10 minutes of hooping with a hoola hoop

Level Three Fitness: For the next ten days do any of the following activities that appeal to you and be sure to still include some from Level One and Level Two.

Do a yoga class with a friend
Ride on a bike trail for 20 minutes
Walk on your lunch break
Do standing house chores for 30 minutes
Join your kids in the park and shoot some hoops for 20 minutes
Do a water aerobics class at a local gym

Remember to:

Make exercise a habit!� It is best to schedule it at a time you will truly commit to it.� For example, set your alarm clock 30 minutes sooner in the morning, or exercise on your lunch break, or first thing when you get home before you sit down and lose your motivation.�
Do large rhythmic activities that incorporate large muscle groups so your body works hard and stays aerobic.
Change it up!� Don't do the exact same thing every time you workout.� Change your activities and put them in a different order each week so your body has to work harder to adapt to the changes, therefore making your heart stronger!
Remember to have fun.� Don't choose an activity that is supposedly really great but you don't really enjoy because then you'll dread your exercise program and set yourself up to quit.�

Here is a list of heart healthy rhythmic activities to help you along.� Feel free to add your own if they are not listed here:

Brisk walking
Swimming
Biking (indoor or outdoor)
Home Exercise Cardio based DVD's
Dance classes
Treadmill walking/running
Boxing or kickboxing
Cardio based classes at fitness centers (ie: Cardio Bootcamp or Zumba)
Cardio based equipment at fitness centers (ie: elliptical trainers)

Now you have all the tools (and no excuses!) to make your heart stronger, healthier and literally pump to a new beat !!!

Love For My Heart this February

Elena Parks — Tue, 01 Feb 2011 12:20:41 GMT

When someone talks about February, what comes to your mind first?� Valentine's Day?� The most "romantic" holiday of the year filled with red roses, chocolates and candy hearts.� Everywhere you look, something is red or pink and almost everything is heart-shaped.

For me, I think of my actual heart, because February is American Heart Month.��

Since 1963, American Heart Month has been celebrated by the American Heart Association (AHA) to raise awareness on the prevention of cardiovascular diseases, and promote the prevention of such diseases through living a healthy lifestyle.� According to the AHA, one in three adults in the United States have some form of cardiovascular disease - that's more than 80 million people!� And, more than 90% of women have one or more risk factors for getting heart disease.� Now those numbers may seem scary, but the AHA says that knowing those risk factors, and being active in managing your health and preventing those risk factors that are controllable, will lead to a long, heart-healthy life.

According to my doctor, I am one of those 90% of women that fall into the risk factor category, primarily because of the history of heart disease in my family.� The underlying theme of how I live my life every day is prevention and balance.� Am I taking the steps I need to take to ensure I am living the healthiest lifestyle?� Am I exercising and eating the right foods?�

The first step I take is regular visits to my doctor.� Every year since I was born, I have visited my doctor for a complete physical, to ensure that I am in good health, and discuss what I can be doing to improve my day-to-day health.�

The second step is regular exercise.� Recommended exercise is 30 minutes of activity a day, 5 days a week.� I enjoy walking, jogging and yoga, but even doing a session of boxing on my video game system at home gets my heart rate up!� I try to vary my routines to keep it exciting.

And the third, and most important step, is my diet.� I make sure that I eat foods from every food group each day.�� I will admit that some days a few pieces of candy or a diet soda sneak in, but there are foods on a daily basis that I eat no matter what.� I enjoy the foods I love in moderation, but read the nutrition labels to make sure I was making good choices for myself.

And because of my food label findings, we replaced all of the eggs in our home with Eggland's Best several years ago.� Aside from Eggland's Best being higher in things like Vitamin D, Vitamin B12 and Vitamin E, compared to ordinary eggs, they are lower in saturated fat and cholesterol.� When advised by my doctor to choose foods low in cholesterol and saturated fat, I knew that Eggalnd's Best was THE best choice for me in making my fridge a healthier one.

This February, I'm going to send an extra Valentine's Day wish to my heart and my health, knowing that I am taking the steps I need to take to make my heart a happy, healthy one.�

An Egg a Day Keeps My Doctor Away

Elena Parks — Wed, 19 Jan 2011 08:37:31 GMT

In the past five years, I've been on a journey to eat more, weigh less and still enjoy all of the foods that I love.� Now you might think there's something wrong with that statement - eat MORE to weigh LESS?� Absolutely.� Part of the way I've been able to do that is to eat more of the right kinds of foods while losing weight and maintaining that weight loss.� I've managed to lose 25 pounds, and maintain that weight loss, since I've begun.

One of the easiest ways I've been able to do that is to eat more of the foods that are good for me (lean proteins, healthy dairy, whole grains, fruits & veggies), and less of the ones that are not (processed foods, packaged foods).� And while I always remember "an apple a day keeps the doctor away," from when I was a child, as an adult, it's an Eggland's Best egg a day (sometimes two!).

It started when I took a job working from home.� The temptations of my former corporate cafeteria filled with bagels, burgers and candy were gone.� I was limited to the food in my house, as my own kitchen was my new cafeteria.� The best part was having my food however I liked it, whenever I liked it.� The pressure of eating either very early before I left for work or quickly at my desk when I arrived was gone.� I ate the same breakfast every day at the same time (9:30am) - two scrambled Eggland's Best eggs, two pieces of turkey bacon and one piece of whole grain toast.� After doing this two weeks in a row, I found that I had much more energy as the day went on, I wasn't hungry for a snack a half hour after eating (as I often found when I would only eat cereal for breakfast).

By the end of the first month, I started to switch things up, replacing the bacon with a slice of low-fat cheese (American or Jack are my favorites), adding spinach or green peppers to my eggs (my favorite veggies) or cutting down to one scrambled Eggland's Best egg in the morning, and having a hard-boiled egg on the side with my lunch.�

To add to my healthy eating, I made exercise a priority, taking two yoga classes a week, and walking a few miles a day on my treadmill or in the park next to my house.�

Now that my working from home days are over, I still incorporate two Eggland's Best eggs into my daily meals.� This month, I've been on a hard-boiled kick, eating one with my lunch or as an afternoon snack, and adding another to my salad at dinner or as an evening snack with a little bit of salt.� I've been getting a great boost of energy in the afternoon from the protein in the egg, and I've been feeling more satisfied, too!�

How are you eating your "egg a day"?� I'd love to hear your ideas on how you're making Eggland's Best a part of your every day diet.�

Stress Free Thanksgiving

Guest Blogger — Wed, 17 Nov 2010 15:32:57 GMT

By: Barbara Seelig Brown from Stress Free Cooking

I love Thanksgiving. It is MY holiday. Not only do I want the day to be wonderful for all who visit but I want them to go home with leftovers. When I am planning my Thanksgiving meal, there are two absolutely important things to consider. The first is what can I do ahead, there is only so much you can do on Thursday, and the second is whether I am planning enough food for my family and friends to have some to take home. I have the menu, the prospective guest list, and an annual grocery list, along with my recipes in a file in my computer.

My stuffing is already in the freezer along with the Mashed Potatoes. I know that these are must haves and that they must be classic so these are not dishes I change from year to year. That being said, they are the best ones to make early in November and get in the freezer. If people are bringing food, make sure that they know that they should bring it ready to be put on the table, so that you don't have any surprises like, a dish that needs to bake at 425 for one hour and you have your oven full and at 325. If someone hates to cook, have them bring something like wine.

So let's talk turkey. The Turkey is the Thanksgiving Center piece and it's actually the easiest part of the meal. My readers and students frequently ask how to get everything to come out at the same time. The simplest answer to that question is to cook the turkey with plenty of time before serving so that the turkey can rest for 30 - 60 minutes. A turkey will be moister and more flavorful if is allowed to rest, meaning that the juices will be absorbed back into the meat rather than being released when you start slicing too soon after removing from the oven. This also gives you the time you need to reheat other food in your oven and put the final touches on things.

The Perfectly Cooked Turkey is rather simple. Make a note of weight of turkey and calculate cooking time recommended according to the packaging instructions. Preheat oven to temperature recommended. Remove turkey from bag and discard any other materials that should not go into the oven, not forgetting to remove giblet package from neck skin area and neck from body cavity. Rinse inside and outside of turkey with cold water. Drain well and pat dry. If stuffing turkey, allow 3/4 cup stuffing per pound of turkey. Stuff just before roasting, not ahead, as this is unsafe. Brush turkey with vegetable oil and roast immediately for recommended time, placing turkey in roaster or in shallow pan with rack. Using a meat thermometer is recommended. Insert into the thickest part of the breast without touching the bone. Thermometer should read 170�F when turkey is done. Start checking pop-up timer and meat thermometer 1 hour before turkey is due to be done. When turkey is golden brown, cover with a loose tent of aluminum foil to prevent over browning. Alternative checks for doneness: leg joint moves freely when the drumstick is rotated; or, when a fork is inserted into the deepest part of the leg joint, the juices are clear. Remove turkey from pan to serving platter, reserving dripping in pan for gravy, if desired. Let turkey stand at least 10 to 15 minutes before carving, to allow juices near the surface of the skin to be redistributed for juicier meat and easier carving. A turkey can rest up to 1 hour and still be hot. Make gravy during standing time and garnish turkey with fresh herb sprigs, if desired. Side dishes can be done ahead and frozen so that all you have to do is take them out of your freezer on Wednesday and reheat on Thursday while the Turkey is resting.

Thanksgiving Check List
. Do you have your recipes selected so that you can make your shopping list? Place them in a folder so that they are at your fingertips when you need them.
. Do the mixer, blender, food processor all work correctly - do you have the necessary attachments?
. Are your kitchen knives sharp?
. Inventory glassware, dishes, flatware, serving pieces, linens, candles and candlesticks.
. Do you have enough seating?
. Place cards? They alleviate the last minute confusion at the table.
. Which wine will you serve? Think not only about the turkey but the other dishes that have more deliberate flavors. There is a lot going on with both sweet and savory. Beaujolais or Pinot Noir are good choices. We also find Ros� works very well with the variety of flavors.
. Will there be overnight guests? Do you have enough bedding, towels, etc.?
. What will your guests be bringing, pin them down to a specific category such as dessert or appetizer. Don't let the notoriously late bring appetizers.

Plan the Menu:
. First Course or Hors D'oeuvres?
. Turkey - Decide what kind of turkey you will have, fresh, frozen, will it be given to you? If necessary, order your Turkey.
. Mashed or Sweet Potatoes or both
. Vegetables - fresh or frozen. Using some frozen can help lighten the workload.
. Dressing or Stuffing, Bread, Rolls
. Cranberry Sauce - will it be canned or do you make it yourself?
. Gravy
. Desserts-Suggestion: have guest bring desserts.
. Wine, Sparkling Water, non-alcoholic beverages

Shopping List�
begin purchasing staple items-pick up a few each time you go to the store for something else. Don't forget the Eggland's Best Eggs; you'll be surprised how many dishes include eggs. EB's also make great quick hors d'oeuvre such as Devilled Eggs. If you have overnight guests, you can make delicious, quick brunch items knowing that they are extra nutritious after the big Thanksgiving meal. Checkout the EB website for some great brunch recipes.
. Eggland's Best Eggs
. Turkey or Turkey Breast
. Chicken, Vegetable, Mushroom or Turkey Broth
. Potatoes - white or sweet, can these be made ahead and frozen (recipe follows)
. Onions, Garlic, Fresh Herbs
. Vegetables
. Fruit & Nuts (make a great centerpiece and serves as a light dessert)
. Butter
. Extra Virgin Olive Oil
. Non-stick cooking spray
. Fine Sea Salt, Peppercorns for the peppermill
. Extra Paper Towels, Toilet Tissue, Guest Towels
. Dishwashing soaps, Pot Scrubbies
. Plastic Wraps, Aluminum Foil, Parchment Paper, Freezer baggies in all sizes
. Foil pans for easier clean-up and to fill with leftovers for guests to take home.

Turkeys:
. Estimate the number of guests and allow 1-1 1 / 2 pounds per person. Plan on cooking your turkey approximately 15 minutes per pound and use a meat thermometer to take the guesswork out of cooking times.
. Cooking two smaller turkeys, rather than one large one, might be more appropriate according to your oven size and other demands on the oven. Make sure the turkey you plan on purchasing will fit in your oven and refrigerator. If you have a large crowd and need to cook two, cook one a day ahead, carve, cover and reheat gently on the day of the gathering. The second turkey can be the bird everyone oohs and aahs over.
. Remember to allow adequate defrosting time for frozen turkeys. You should figure 24 hours of defrosting in the refrigerator for every 5 pounds of turkey. This can take 3-5 days, not counting the day of cooking. If you are planning a fresh turkey, decide where you will purchase it and order it now.
. You can also call the following turkey hotlines with turkey questions: The USDA at 888-674-6854, Butterball at 800-288-8372, or Reynolds at 800-745-4000.
. Also, remember to store leftovers within 2 hours to avoid any food safety risks.�
�

Omelet Lessons with the Short Order Cook

Guest Blogger — Wed, 27 Oct 2010 08:02:20 GMT

by "Pink Dozen" Guest Blogger, Beth Feldman.

I don't know about you, but when it comes to the topics of eggs, every single member of my family likes them prepared a different way. For me, I do the straight up hard boiled version (I'm not a big fan of yolk), my son opts for scrambled, my daughter is interested in cheese omelets and my husband, is the adventurous type and can go for a mexican style creation one day and nova lox and cream cheese selection the next.

No matter their preferences, I've come to discover that cooking omelets can actually be fun and good for you too. Since I'm a proud member of the Eggland's Best Pink Dozen, I'm happy to let you know that EB eggs contain high levels of Vitamin B12 and Vitamin E, and are a good source of Vitamin A and Vitamin B2. They also contain 25 percent less saturated fat and 19 percent less cholesterol than regular eggs. And they were recently featured in Women's Health as a healthy option for egg lovers.

If you've got the right pans (we've got a fabulous omelet and poached egg maker that I bought this year) and you use butter or a butter substitute, you're well on your way to making a great breakfast. While hard boiled and scrambled eggs are pretty easy to master, I happen to love experimenting with different ingredients and have found the perfect omelet recipe to satisfy my sweet tooth - yes you can make sweet omelets too. Check out my recipe for granny smith omelets and enjoy!

Granny Smith Apple Omelets
Ingredients:
Two eggs
2 tablespoons of milk
1 sliced granny smith apple
1/2 cottage cheese (you can also try cream cheese or goat cheese)
Dash of cinnamon sugar
1 tablespoon of butter or butter substitute
Directions:
Heat 1 tablespoon of butter in pan.
Add granny smith apple slices and saute in pan
Whisk eggs, milk and sugar in a bowl
Add mixture to frying pan
After 3 minutes, add cheese
Fold the omelet or flip it over in the pan (that one is totally your call).
Voila!
You have a granny smith omelet!

Eat Eggs to Boost Health

Guest Blogger — Fri, 15 Oct 2010 11:36:52 GMT

by Pink Dozen Guest Blogger, Jacki Donaldson from http://cancerspot.org.

I received a comment on one of my posts the other day from a guy stating that he treats cancer naturally - no surgery, chemo, or radiation necessary. His focus is on food, and here's one tip he offered:�"please stop eating eggs, even if they are from veg fed chicken." I guess he's been reading my�egg-inspired posts and wanted to weigh in. Well, is he right? Should I stop eating eggs? Should you stop eating eggs?

According to�Jonny Bowden,�renowned author and America's top nutrition, anti-aging, and weight loss expert, the answer is a big, fat NO. Bowden believes there is a definite place for eggs in a healthy diet, and he told me all about it.

Me: You say the egg has been demonized over the years? Explain.
Jonny: The egg has been demonized because of two reasons: One, its cholesterol content, and two, its saturated fat content. Both are nothing to worry about. It's now well known and established that DIETARY cholesterol has virtually no effect on serum (blood) cholesterol, and many health professionals (such as myself) doubt whether blood cholesterol is even as big a health issue as the mainstream health organizations believe it is. In any case, cholesterol in the egg does not raise your blood cholesterol. And most of the fat in egg yolk is monounsaturated - plus the saturated fat from whole foods (like eggs) is rarely, if ever, a problem anyway.

Me: Eggs whites only - healthier or not necessary?
Jonny: Completely not necessary - see above. In addition, there are wonderful nutrients like lutein and zeaxanthin (for the eyes) and choline (for the brain) that are in the yolk!

Me: Name a few good qualities of the egg?
Jonny: One of the most bioavailable sources of protein on the planet. Cage-free eggs also contain omega-3 fats, and the yolks are the source of a number of very important nutrients (see above).

Me: How often should we be eating eggs? Is there such thing as too many eggs in a diet?
Jonny: There's no "right" answer to this. Eggs should be in "heavy rotation" along with foods like berries, wild salmon, and nuts. Eat as often as you like.

Me: Name a few simple ways to incorporate eggs into a diet.
Jonny: Hard boiled sliced over a spinach salad, hard boiled as a snack (with fruit or cheese), scrambled, omelettes, even raw in a protein drink a la Rocky!

Thank you, Jonny!
OK, so if you're an egg eater, or you're thinking of becoming one, consider Eggland's Best for your next purchase. They've always been tops when it comes to nutrition, but now, EB eggs are more nutritious than ever. Buy them this month, and you'll be in on the pink partnership - EB is donating $50,000 to Susan G. Komen for the Cure, and each individual egg is stamped with the pink ribbon logo to prove it.

When Breast Cancer Hits Someone Close to You

Guest Blogger — Tue, 12 Oct 2010 09:16:06 GMT

by Pink Dozen Guest Blogger, Sarah Peppel from GenesisMoments.com

Little phone wires transported the sound of an old friend over miles and miles tonight as she shared with me her recent and ongoing journey to beat breast cancer.

October is breast cancer awareness month and I had already agreed to support Eggland's Best Eggs' donation to the Susan G. Koman Walk for the Cure as a Pink Dozen Blogger when I got the news from my mom.

"Sarah, I ran into your friend from college. She told me she just had a mastectomy for breast cancer."

That's funny. I just ran across her picture the other day, the cute one from Christmas with her smiling husband and her little boy who is growing up too fast. I used the reminder to send up a prayer for my friend and whatever she might be into; we hadn't talked in a year. I had no idea what she was going through.

When I heard the words breast cancer and my friend's name, my heart sunk. Her mother had breast cancer early in her life and even ran a shop of lingerie and clothing for women who had surgery before reconstructive efforts became popular. She offered items that filled in the gaps and allowed women a chance to feel feminine again. Her cancer came back years later and eventually took her life not long after my friend and I both graduated college.

Click�here�to read the blog in its entirety.

Eggs Played Such A Prominent Role in Getting Me Through Breast Cancer

Guest Blogger — Mon, 04 Oct 2010 09:50:29 GMT

by Guest Blogger, Brenda Coffee of BreastCancerSisterhood.com.� Brenda is one of Eggland's Best "Pink Dozen" Bloggers.

Just the thought of chemotherapy sends shivers down the spines of most of us. Before I started chemo, I considered super gluing my lips shut in an all-out attempt to prevent the infamous side effect, nausea. My reasoning was nothing "in," nothing "out." Fortunately my chemo nurse gave me some sound advice about what to eat the morning of chemotherapy: Eat light. An egg, a piece of dry toast and a little juice. It's better to have a little something in your stomach than nothing, but don't overeat, and don't eat anything greasy or fried. During chemo you may be offered juice, water or peanut butter crackers. If you begin to feel nauseated, tell your nurses. Some saltine crackers or ginger ale may help. I followed my nurse's instructions to the letter. That's not to say everything was always peachy keen with my stomach, but I never threw up.

When I got home from each chemo, I ate a bowl of low salt chicken or beef broth, whole wheat crackers and drank copious amounts of water. I also began taking anti-nausea drugs my oncologist prescribed. For the first few days, I continued to eat light and drink plenty of water to flush the chemo out of my body. Ginger ale or ginger tea helped if I was nauseated. Eggs became my favorite food during chemo. Scrambled eggs, omelets, hard-boiled eggs-they gave me the protein I needed, plus they were more filling than broth and crackers.

Since eggs played such a prominent role in getting me through breast cancer, I think it's fitting that Eggland's Best eggs has chosen me and my blog as one of their "Pink Dozen" Ambassadors during Breast Cancer Awareness Month. I am honored to be part of their campaign because Eggland's Best eggs are produced by hens fed an all-natural, all-vegetarian diet, and this month, Eggland's Best is donating $50,000 to Susan G Komen. Each carton, and every egg, is stamped with "EB" and Komen's pink running ribbon logo. While I want you to know this post is sponsored by Eggland's Best, and I have received monetary compensation for my participation, have no doubts that my review and my opinions are my own. When are they not?

Don't go overboard with food before, during or after chemo, even if you think you can handle it, but again, a little something in your stomach is good. After chemo, add more foods to your diet as you can tolerate, but stay away from things like cheese enchiladas and chicken fried steak. Fruit smoothies-fresh or frozen blueberries, peaches and low-fat yogurt in a blender-are great ways of introducing liquids and nutrition. If you're losing weight, don't buy low-fat yogurt. If you're not nauseated, but just not hungry, eat anyway. Your body needs nutritious foods to fight your cancer. You don't want to gain a lot of weight during treatment, but you also need to take care you don't lose weight.

Ask your oncologist to recommend a dietician who specializes in cancer and make an appointment early in your treatment. This service was provided free of charge at my cancer care center, and the dietician helped me tremendously, plus I made a friend. Registered dietician Barbra Swanson, ND, RD, LD, and Doctor of Naturopathy, not only helped me with my diet, but she wrote the nutrition section of The Breast Cancer Sisterhood, my book for newly diagnosed patients. You can also view her smart nutrition videos on the BreastCancerSisterhood.com's website.

I'm one of those people who prefers to dot all the "i's" and cross all the "t's." However, I'm equally skilled at charging a bear, armed with nothing but my grit. Chemotherapy calls for a combination of both: Have an eating plan and follow it, but if it goes astray. Get up and keep charging. Keep fighting.

I Ran the Susan G. Komen Race for a Cure

Guest Blogger — Wed, 22 Sep 2010 08:53:53 GMT

by Guest Blogger, Tina Haupert from Carrots 'N Cake.

I first started running in college in order to deal with the stresses of my coursework. I'd head out for a run around campus and by the time I returned home, I would feel a million times better. It was a great way to keep in shape and ward off those late-night pizza calories!�
�
In college, I went running a few times each week, but I never took it too seriously. I didn't warm up or stretch beforehand. I didn't time my runs or keep track of my pace. I probably didn't even wear the correct equipment. I mean, my running sneakers were at least a few years old! So, when I signed up for my first road race right after graduating from college, I had no idea what to expect.�
�
My first ever road race was on September 8, 2002 in Boston, Massachusetts. I ran the�Komen Race for the Cure 5K in�29:26 and never felt more proud of myself. And, the best part, I had a blast doing it! The excitement of the other runners and energy of the crowds motivated me to push myself to do my best. I also met some great people who were more than willing to help a newbie runner, like me, navigate my first road race. �Breast cancer is a disease that is close to my heart as it took the life of my husband's mother long before her time. It's important to support organizations like the Komen Foundation to fund research to help fight this terrible disease so no one loses their battle against cancer.�
�
I enjoyed my experience at the Komen Race for a Cure 5K so much, I vowed to run the same race the following year and improve my time. And, a year later, that's just what I did! In September 2003, I ran the Komen Race for the Cure Boston 5K in�27:46, a minute and half faster than the previous year! How's that for improvement?
�
Since my first two races, I've run at least a dozen more 5K road races with my personal best of 24:56 just last March. Running is a great way to stay in shape and clear my mind, but I never thought about running longer distances or that I'd want to run a marathon. And yet today I'm training for a marathon in�Phoenix in January! Who would have guessed that my first 5K road race would inspire me to run 26.2 miles? Not me! But, I'm ready for the challenge!�
�
Refueling after a run requires protein to rebuild my muscles, so I like to add low-fat sources to my diet, such as nut butters, beans, fish, tofu, and, of course, Eggland's Best eggs. Eggland's Best eggs offer the body the most complete and natural source of high-quality protein, while replenishing essential amino acids in the body used during exercise.��

I lost 30 pounds and Maintained my Weight

Guest Blogger — Fri, 13 Aug 2010 11:50:04 GMT

by Guest Blogger, Melissa Engel from Missy Maintains

As a food blogger, it can be a challenge to live a healthy lifestyle and maintain my weight while discovering and trying new foods, recipes, and flavors. I am always on the lookout for healthy foods that provide me with a chock full of nutritional benefits that taste great at the same time. For these very reasons, Eggland's Best eggs have been a staple in my diet for years. I devote much of my weight loss 6 years ago to eating healthier and making eggs a regular part of my diet.
�
The summer before I started college, I decided that I wanted to do something about my unhealthy lifestyle. I learned about the benefits of Eggland's Best eggs and immediately started experimenting with different recipes. I was thrilled to learn that the eggs contain 10 times more Vitamin E than regular eggs, 4 times more Vitamin D, 115mg of Omega 3, 25% less Saturated Fat, and 75% more Vitamin B12! I also knew that eggs were high in protein so they would keep me satisfied for longer periods of time. I started making omelets every morning for breakfast instead of eating sugary cereals or pancakes loaded with syrup and butter.� I prepared Eggland's Best hard boiled eggs every Monday to snack on throughout the week when I got hungry. After about a year of eating healthier and adding exercise into my lifestyle, I lost 30 pounds and have maintained my weight ever since. I truly believe that making eggs a regular part of my diet has played a vital role in my healthy and happy lifestyle.

Many people believe that eating well means the food must be boring and bland. One of the main reasons I love eggs is because there are so many different recipes and ways you can prepare them. One of my favorite recipes and one that I make a lot for breakfast is the Ultimate Egg Breakfast Quesadilla.

Who doesn't love an egg?

Guest Blogger — Mon, 12 Jul 2010 11:25:03 GMT

By: Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple

Honestly, they are so incredibly versatile and I have such fond memories of eggs, and not just any eggs, Eggland's Best, of course.� It seems every time I crack open an EB egg, my mind takes me back to the days when I created recipes with my grandmother for a grand holiday feast, waking up to the smell of my mother cooking omelets when I was a young girl, snacking on hard-boiled eggs at my work desk when the 3 PM snack attack hits, and learning how to microwave eggs in my little college dorm room many, many years ago.
�
Eggs are a staple in my diet, as well as many of my client's meal plans.� I recommend EB eggs to all of my clients because of their incredible nutritional value that makes them soar over competitor brands.� I am lactose and gluten-intolerant, therefore eggs are a 'wonder' food for me; they are an easy way to receive a healthy dose of protein and nutritional boost anytime of the day.� I purchase a dozen every week, hard boil half and save the other six for a frittata, gluten-free cookies, gluten-free French toast, or simply a poached egg atop spinach and vegetable salad.� Living a dairy and gluten-free lifestyle can be challenging, however, with a dozen EB eggs in my fridge at all times, I am prepared to whip up a tasty meal anytime of the day.� The options are endless with eggs, especially with the incredible taste of Eggland's Best; they're the only eggs I use in my kitchen.� Why? Simply take a gander at the carton the next time you're in the food store: Eggland's Best eggs are All-Natural from vegetarian fed hens and now even higher in Vitamins A, D, E, B2 and B12.� What's not to love? Get cracking and start making your own memories today, whether it be baking a cake with your kids, whisking up a Sunday morning brunch omelet or hard boiling yourself a few eggies to snack on when you are on-the-go.�
�
There's something special about the EB's white, squeaky, styrofoam carton and the 12 cute white eggs with the red EB stamp on each one that makes me smile and keeps me crackin' them everyday!
�
Do you have any memories using Eggland's Best eggs? If so, I would love to hear from you; feel free to share your stories.� Also, if you live a gluten-free lifestyle, I would enjoy hearing the ways in which you use Eggland's Best eggs in your meals.

Soave, Italy - It Makes You Smile!

Guest Blogger — Fri, 11 Jun 2010 09:06:34 GMT

By Guest Blogger, Barbara Seelig-Brown, Stress Free Cooking

I recently had the privilege of visiting Italy, my favorite place, next to my home.� I visited the town of Soave which is famous for its fresh, clean, crisp white wines.� Not only is the wine fabulous but the food, as all of Italy, is fresh and simple.� In fact, in all of Italy, the food is always fresh and simple. The ingredients are the feature of each dish.� Quality and freshness are of utmost importance.� When travelling I always visit the local markets to learn about the culture.� The food is always picture perfect. I look for quality wherever I shop.� In America, Eggland's Best eggs provide me the freshness, quality, and flavor I look for.

When I talk with my viewers, readers, and students, they tell me they how hectic their lives are and that they don't have much time for cooking anymore.� The need more of my Stress Free recipes.� To me, Stress Free translates to fresh, delicious and worth eating.� This is another reason why I love Eggland's Best eggs.� They are the most delicious, freshest, nutritious eggs I can buy.� They never disappoint.�

In Soave, I enjoyed this light and lovely first course, Asparagus Sformato, (Italian for flan) composed of eggs, cheese and Asparagus.� It was perfectly complimented by a Soave wine.� I would serve this dish as a first course or a light summer meal with a mixed green or fruit salad.� The consistency of EB's will guarantee you a beautiful Sformato every time.� When testing this recipe, I baked it in�souffl� dishes but you can also make it in�individual ceramic quiche dishes�- you can use whatever you have in the house.

Click here�for the Asparagus Sformato recipe.