Category Archives: eggs


egg bite molds

What Can You Make With Egg Bite Molds

These days life feels very full and fast-paced.  Sometimes I find myself rushing into the kitchen after spending all day in the office, realizing that I haven’t made adequate plans for dinner.  My Instant Pot has become a game changer. After resisting for many years it’s now one of my must have kitchen appliances.

Instant Pots: the Wonder Appliance

Instant Pots (IP) have become a huge hit due to their ability to reduce the amount of time it takes to cook food.  Because most people use it as a pressure cooker, estimates are that you’re cooking the food 70% fast than you would using traditional means.  Although I love a good long all day slow simmer on the stove top, if I forget to start that early in the morning it’s a problem.  For some reason I tend to do that more in the summer.  Mostly because I’m eager to get outside and enjoy the garden, go for a walk, or simply to be up and about. I’m guessing I’m not the only one that happens to.

The Instant Pot is a marvelous invention. Much more than a simple pressure cooker, it offers a wide range of cooking functions and can pressure cook, slow cook, sauté, steam, and more. It’s wonderful for everything from appetizers to soups and stews, main dishes, and even desserts. It really is a one-stop solution for cooking.

One of the benefits of cooking under pressure is the way juices, flavors, and nutrients area sealed in. And as long as you have the right amount of liquid in the IP you’ll get even cooking, no burning.  I have found an IP to be a super simple, time saving way to prepared food.

The Delight of Egg Bites

One of my newest adventures with my IP is diving more deeply into the world of breakfast.  I love it for breakfast casseroles or slow cooking steel cut oats overnight. But the biggest game changer has been egg bites.  These are similar to the sous vide style egg bites sold at a well known coffee chain. But better.

They are versatile, tasty, super easy to make, and a great source of protein. This makes them a nourishing option to kick-start your morning or provide a powerful mid-day snack. The flavor variations are endless; you can make:

  • Bacon and cheddar
  • Cauliflower and brie
  • Spinach, bell pepper, and mozarella
  • Sun dried tomato, oregano, and feta
  • Tomato, pesto, and parmesan
  • Carmelized onion, sauteed mushroom, and sausage

Because you’re in charge of the extras in there, the variety for egg bites is limited only by your imagination.

Two egg bites plus a side serving of vegetables and kraut makes a perfect, sustainable, filling breakfast.  They’re also a wonderful, portable snack. I’m loving how satisfied and energized I feel after having this wonderful meal to get going in the morning.  And because they hold up pretty well in the fridge for a few days it’s an easy meal prep. Egg bites are my new favorite breakfast. When you give them a try, I’m sure you’ll find you love them too!

Equipment

  • Egg Bite Mold - Full confession, I bought this one with a steamer rack, two spatulas and two spoons.  It wasn’t until after I started looking into the research that I realized I should have bought this one with the popsicle tops.  I already have a silicon brush but if you don’t have one the popsicle top set includes it as well as a spatula and a baby spoon.
  • Silicon Brush - If you already have an egg bite mold and want a silicon brush this is a two pack for a very reasonable price.  I like the silicon better than bristle brushes because they don’t shed.
  • Misto - Some people prefer to spray rather than brush their oils on baking appliances.  If you’re going to do that be sure to get a stainless steel oil spray container.  Exposure to light reduces the antioxidants in the oil faster and can increase the amount of time it takes to go rancid.  
  • Parchment Paper  - my favorite parchment paper is from If You Care. It’s unbleached and non-toxic. Are use parchment paper to cover the molds instead of foil, because I am not a fan of using foil, due to its negative health consequences. 

Egg And Cheese Amazeballs

Here’s my recipe for making egg bites.  This is enough to be able to fill both molds, although you’ll need to scrape the bowl to get the last of the eggy cheesy goodness out of it.  If you are someone who is dairy sensitive this recipe isn’t for you.  I have not tried it with dairy alternatives.  One of my favorite things for this recipe is that you can make it just about any flavor you like by substituting different cheeses and different vegetables.

Egg And Cheese Amazeballs

Egg And Cheese Amazeballs

Ingredients
  

  • 8 eggs
  • ½ cup cottage cheese
  • ½ cup cream cheese
  • 1  cup additional cheese - shredded cheddar, mozzarella, parmesan, brie, feta, etc.  I do find a blend of cheese works best otherwise things like feta get too overwhelming
  • 1 cup goodies - sauteed spinach, diced, peppers, diced onion, leftover grilled chicken, leftover sauteed mushrooms, etc. 
  • 1 teaspoon fresh herbs - basil, oregano, parsley, thyme, etc
  • 10 turns of the sea salt grinder
  • 10 turns of the black pepper grinder 

Instructions
 

  • Prepare the molds by using a silicon brush or pastry brush to add some avocado or olive oil to grease the mold
  • Add 1 cup water to the Instant Pot
  • In a blender mix together the eggs and cheeses until fully combined
  • Pour into a bowl and blend in goodies, herbs, and salt and pepper
  • Fill egg mold cups
  • Place a sheet of parchment paper on top to protect egg bites from getting too wet from the steam
  • Fill the second egg mold cup and cover with the lid or parchment paper
  • Place molds into steamer rack and gently lower into the Instant Pot
  • Close the lid and set the pressure regulator to sealing
  • Select Pressure Cook and set to Low
  • Set time for 8 minutes
  • After the timer beeps allow the Instant Pot to Natural Release for 5 minutes
  • Then do a Quick Release and remove the lid
  • You’ll need oven mitts to remove the steamer rack
  • Separate egg bite molds, remove parchment and allow them to cool for 2 minutes before serving

Notes

Note: For softer, less dense egg bites you can substitute milk for either the cottage cheese, the cream cheese, or both.  Be aware that if you replace both cottage cheese and cream cheese the egg bites will be very tender and fluffy.

* You cannot use plastic in the Instant Pot.  If you have a silicone lid you can theoretically use that.  Supposedly the way to tell if the lid is silicone is to try to bend it so the edges touch each other.  If it does not bend it is plastic and you’ll need to use parchment paper.  If it’s flexible it is probably silicone, but be sure to check with the manufacturer first.  I still prefer to use parchment paper. 

These egg bites can be stored in an airtight container for 4-5 days in the refrigerator. They do not freeze well because the texture doesn’t hold up.

To reheat egg bites they can be warmed on a plate in an oven or heated for 45 seconds in a microwave oven.

Recipe ideas

Having made these several times, I am delighted with how versatile they are. Perfect for using up the last little scraps of vegetables from the refrigerator, and also delicious when using fresh produce from the garden. So far my favorites are:

  • Zucchini, banana pepper, onion, oregano, basil, parsley
  • Mushroom, onion, bell pepper, rosemary, parsley
  • Red spinach, red onion, sun dried tomato, garlic, oregano

I haven’t yet added leftover cooked meat but I’m sure it would be delicious. These are one of my new favorite ways to use up leftovers. 

More Recipesegg bites

I really don’t like having single use tools in my kitchen.  While my kitchen isn’t tiny (we’ve had smaller ones) it’s small enough that storage space is at a premium. So I prefer to make sure what I have has a place where it can be stored and what I have has more than one use.

Now that I’ve added an egg bite mold to the list I needed to find out what I could do with it.  It turns out there are quite a number of  wonderful recipes for using them.  Here are some of my favorites with a few notes:

Pancake bites - researching the internet it turns out you can take your favorite pancake mix, homemade or storebought and make pancake bites by blending together 1 cup pancake mix + 1 egg + ½ cup milk + 2 tablespoons melter butter + ½ teaspoon vanilla.  Oil the egg bite mold, fill ⅔ of the way with batter, add chopped fruit, nuts, or chocolate chips. You’ll need 1 cup of water in the Instant Pot, cook on high pressure for 15 minutes, quick release, then let the pancakes rest for 2-3 minutes before removing and serving.

Poached eggs - I love poached eggs.  Making them for a crowd, however, is a total pain in the patootie. There’s only so much room in the pot, you’re dealing with boiling water, and it’s a hot steamy mess. Using your brand new egg bit mold it turns out you can poach them in the Instant Pot.  To each greased mold add 1 tablespoon cold water + 1 whole egg and cover with parchment paper.  You’ll need 1 cup of water in the Instant Pot, then lower the steamer rack.  Cook on high pressure for 3 minutes, quick release, remove eggs from molds and serve.  These are great on top of avocado toast, under a runny bechamel sauce, or simply garnished with fresh herbs, salt and pepper.

Popsicles - you can use the egg bite mold to make mini round popsicles. Simply fill the well of the mold with juice, yogurt, mashed fruit + juice, or blended melon into the mold.  Attach a popsicle top (that’s where I should have purchased the other set) and put in the freezer to chill.  When done, around 4-6 hours, you can simply pop it out and enjoy!

Meatballs - I did see a number of meatball recipes for the Instant Pot using the Egg Bite molds.  I have 2 problems with that. First my family loves meatloaf the old fashioned way.  These seem like they would make giant meatballs, not really meatloaf. Second, after you cook them for 30-45 minutes (depending on the recipe) in the IP, you then need to put them in the oven for 10-15 minutes to brown so they look nicer.  They apparently come out very pale from the IP. So nice idea, but I’m going to skip it and stick with baking them the old fashioned way.

Not just for savory things, it turns out you can make sweets with your new egg bite molds also. 

I apologize in advance for the need to click “Jump To Recipe” in order to avoid all the long form text and ads. 

Brownie Bites - who doesn’t love brownies? I love them but I don’t make them very often because the recipe makes too many.  Either that or I wind up giving most of them away to the neighbors in order to remove the temptation.  This Instant Pot Brownie Bite recipe from Clean Eating Kitchen is just right. It makes one tray of 7, they’re even gluten free!

Cheesecake Bites - I love cheesecake. And I have been tempted by all the Instant Pot cheesecake recipes.  Plus so many of my friends are making it and telling me how wonderful it is.  I just can’t bring myself to make an entire cheese cake. So these little Cheesecake Bites from Ashlee Marie seem to really fit the bit.  I would suggest using gluten free graham crackers and possibly trading the cherry filling for a good quality jam, depending on what’s in the jar.

Chocolate Chip Muffins - Muffins are always a hit and they make a great quick snack food.  This Instant Pot Egg Bite Chocolate Chip Muffin recipe from 365 Days of Crockpot looks like a good one.  My one change would be to substitute a gluten free flour blend.  I prefer the King Arthur Measure For Measure Gluten Free Blend.

 Chocolate Chip Banana Bread Bites - Typically when I have too many bananas in the freezer I tend to make banana bread. Although I usually make it in loaf form it might be fun to try making these Chocolate Chip Banana Bread Bites from Forkly. I would use gluten free flour and either organic cane sugar or organic turbinado.  I also tend to freeze my bananas before turning them into banana bread.  That way they’re gooshy after you thaw them plus freezing them makes them sweeter.

Key Lime Pie Bites - I love a good key lime pie but it’s hard to eat a whole one by yourself. I can see making these Key Lime Pie Bites from My Crazy Good Life as a fun summertime treat and as a way to not have an entire pie hanging around.  Hopefully I could eat just one or two and then share the rest with friends. 

Conclusion

Although most of the recipes out there seem to be for sweet treats, it is possible to use your IP and the egg bite molds to make both sweet and savory options. And when it comes to prepping a delicious, nourishing, breakfast, egg bites are definitely the way to go.

 

Bacon Broccoli Quiche

Bacon Broccoli Quiche

One of my favorite ways to serve eggs, is to make a crustless quiche. Quiches are a fabulous way to use up ingredients. And really you don’t need the crust.

This is a version that I made recently. I was able to clean out the fridge of lots of small containers of bits from other meals. You’ll notice that I’m simply recommending 2 cups of add ins rather than sharing individual amounts. Given the flexibility of how quiches work you should feel free to trade out the add ins depending on what you have available.

While this quiche doesn’t come out exactly the same each time if you’re cleaning out the fridge, it’s always delicious.

Bacon Broccoli Quiche

Bacon Broccoli Crustless Quiche

Servings 6

Ingredients
  

  • 8 eggs
  • 2 tablespoons milk
  • 1 1/2 tablespoons mustard
  • 1/3 cup GF flour (I like Cup4Cup for this recipe)
  • 2 cups add ins
  • 4 slices cooked bacon, diced
  • Leftover breakfast potatoes
  • Cooked broccoli
  • Sautéed onion
  • Shredded cheddar
  • Season with salt and pepper to taste
  • 1 tablespoon parsley flakes

Instructions
 

  • Preheat oven to 350F
  • Grease 8” diameter casserole
  • Beat together eggs, milk, and mustard until well combined
  • Blend in flour until we’ll mixed with no lumps
  • Put add ins into the mixture and stir just to combine
  • Add seasonings
  • Bake 35-40 minutes until top is firm and springs back slightly when tapped

crackpot breakfast casserole

Crockpot Breakfast Casserole

Overnight breakfast success

I love using my crockpot for all different kind of recipes.  And really, there's no reason not to. Crockpots are simple to use easy to clean up, and an energy-efficient way to cook. But as great as they are for dinners and snacks, breakfast is where a crock pot really rocks.
 
There's nothing better than coming downstairs to a nice hot breakfast, ready and waiting. But you didn't have to cook it. Because you made it in the crockpot. After all, if you're willing to leave it on all day to make dinner, why not leave it on overnight to make breakfast? Especially when you're cooking for a crowd. After all if you've got a house full of guests that's the time you don't want to be stuck in the kitchen cooking anyway. So let your crockpot do all the work and you'll look like a kitchen star.
 
This casserole is a family favorite. While it takes a little bit of prep time it's delicious and totally worth it. 
 
Sweet potato crockpot breakfast casserole
Print
Ingredients
  1. Slow Cooker Breakfast Casserole
  2. 2 large sweet potatoes, washed and shredded
  3. 1 onion, chopped
  4. 1 bell pepper, chopped
  5. 2 cloves garlic, minced
  6. 3 tablespoon coconut oil
  7. 1 pound cooked meat - organic and preservative free
  8. 1 cup shredded cheese - we prefer white cheddar
  9. 1 dozen organic eggs
  10. 1 cup whole organic milk
  11. 1 teaspoon herbs of choice - suggestions include oregano, basil, chives, thyme, but you can use whatever you prefer
  12. 1/2 teaspoon sea salt
  13. 1/2 teaspoon fresh ground pepper
Instructions
  1. Grease inside of crock
  2. In a pan saute potatoes in 2 tablespoons coconut oil until starting to brown, remove and set aside
  3. In remaining 1 tablespoon of coconut oil saute onion, peppers and garlic until warmed through and starting to soften
  4. Layer in the crock 1/3 potatoes, 1/3 vegetables, 1/3 meat, 1/3 cheese, repeat layers, top layer will be cheese
  5. Mix together eggs, milk, herbs, salt and pepper
  6. Gently pour egg mixture over layers in crock
  7. Cook on low 8-10 hours (or overnight) until eggs are set
Notes
  1. Delicious served with a little salsa on top
The Ingredient Guru, Mira Dessy https://theingredientguru.com/
For more great crockpot recipes:

Healthy Budget-Friendly Ideas For When You Hate To Cook

A while back did a survey and asked my newsletter readers what I could provide that would serve them best.  The two biggest things that I heard back were saving money on groceries and healthy recipes.  Given how much the cost of food has gone up lately, and how much it will probably continue to rise, I definitely understand that.  

One great budget-friendly solution for feeding your family is to cook more at home.  But even I have days when I’m just not in the mood to cook.  I know, shocker right?  You probably thought that because I’m The Ingredient Guru I just spend massive amounts of time playing in the kitchen.  

Well, actually, I do.  

But sometimes you need a day off. 

Plus for a lot of people, real life doesn’t always cooperate with the idea of making a recipe that requires a lot of time.  Yes everyone needs to be fed.  And…kids need to get to sports or there’s a meeting you want to attend.  Maybe you’d rather read a book.  Whatever it is in your life that you’d rather be doing life is too short to spend most of it in the kitchen.

The good news is that if you want to eat healthier but don’t like cooking you can still create affordable and nourishing meals.  And no, it doesn’t mean relying on convenience foods, pre-packaged meals, and it also doesn’t have to blow your budget.

Read this for my five favorite ways to make “fast” food that’s good for you.

 

Bowl-theory

Making a delicious, budget-friendly bowl can be a great way to pull a meal together quickly.  Any kind of a one bowl meal is great. Buddha bowls are really popular right now plus they’re quick and easy to put together. Especially when you’re not in the mood to cook. Bonus, if you’ve done meal planning ahead of time you’ll have very little cooking to do.  Begin your bowl by adding a base of quinoa, shredded greens, or something of your choosing.  Start adding proteins and veggies.  Then top with hummus, salsa, or a homemade dressing and you’re ready to go.  

 

Eggs Are Amazing

Quick, easy, budget friendly, eggs can be a great choice for a meal.  Scrambled eggs are certainly easy but what about quiche muffins, a frittata, shakshuka, or any one of the dozens of ways you can cook with eggs.  Served with a salad or some cooked veggies (roasted is my favorite), eggs can be great to keep in your fridge for an always ready go-to meal. 

 

Zoodle-love

When trying to make a meal fast and on a budget you may be thinking about pasta.  The problem is that’s not really a healthy choice.  But you can put a healthy spin on it by making zoodles.  Using spiraled zucchini, or other vegetables, you’ve got a great base.  Add your favorite sauce, some protein, and a side salad and you’ve got a quick and easy meal.  Plus you’ll be getting more veggies in your diet.  And that’s always a good thing. 

 

Roast Chicken

Okay, so admittedly this isn’t a time-saving idea because it does take a while to roast a whole chicken.  The good news is that when you do that you’ve got a lot of meat that you can use to make bowls, salads, or even just serve up with some veggies and a salad.  Cooking that one meal can give you a fast solution for more meals depending on how many people you’re feeding.  Please don’t try to save time on this one by buying one of those rotisserie chickens at the grocery store.  Most of those have added ingredients in them, like carrageenan, modified potato starch, and dextrose.  That rotisserie chicken may seem like a good deal but it’s not a healthy one.

 

Fast Fun Freezer Meals

One of the best ways to save time in the kitchen is to do some meal prepping.  My favorite way is to use my Fast Fun Freezer Meal Program.  You can get 20-24 servings of dinner prepped for the freezer in 90 minutes or less!  Then when you want a meal it’s already assembled and just needs to be cooked.  That’s a great way to get a healthy meal on the table without a lot of time in the kitchen.


Related articles:
Clean Eating on a Budget
Realistic Budget Friendly Tips

Non-alcoholic Holiday Eggnog Recipe

Nothing warms up the holiday spirit quite like a cup of eggnog. With its comforting temperature and warm winter scents like cinnamon, vanilla, and nutmeg, eggnog has been a winter staple.

This Yuletide drink has probably been around for a thousand years. According to TIME, it originated from the early medieval Britain “posset”-- a hot, milky, ale-like drink. 

Its ingredients like, eggs, and sherry were foods of the wealthy, so eggnog was often used in toasts to prosperity and good health, becoming associated with holiday festivities. 

As the Ingredient Guru, I encourage you to make it from scratch instead of consuming the store-bought eggnogs. These are definitely not the “real” thing! One of the most popular grocery store brands contains the following ingredients:

  • Milk, cream - these are not identified as dairy products from cows not treated with rBST - so they probably have this added hormone which is not a good choice for health.  
  • Sugar - let’s face it, eggnog is not a low-calorie food
  • High Fructose Corn Syrup - this sweetener is linked with obesity, diabetes, and negatively affects the liver
  • Egg Yolks - eggs from free-range chickens are best, otherwise, you want at least eggs from chickens that are not raised in battery cages

Side Note: the USDA allows eggnog to be made from as little as 1% egg yolk - not a whole lot of egg in your nog there

  • Fat-Free Milk - see the dairy note above.  And know that fat-free is not a good choice.
  • Guar Gum - food gums can be upsetting to the gut, especially if you consume a lot of them
  • Carrageenan - this is a horrible ingredient which can cause serious gut health issues; it should be removed from the food supply
  • Mono & Diglycerides - these are a form of trans-fats. Trans-fats have been removed from the Generally Recognized As Safe list, but are not banned for use in the food supply. These should be avoided.
  • Red 40, Yellow 5 & 6 - artificial colors are made from a petrochemical base and should be avoided by everyone

If you’re not fond of eggnog, this may be the best time of the year to give it another try. For those that love the luscious taste of classic eggnog, but who are not fond of using raw eggs, this recipe is especially for you.

Non-alcoholic Holiday Eggnog Recipe

I simply want this to be non-alcoholic so everyone in the family can enjoy it. But for adults, you can add some rum, bourbon, or cognac.
Prep Time 10 minutes

Ingredients
  

  • 12 eggs
  • 1¼ c. organic sugar
  • 4 c. organic whole milk
  • 2 c. organic evaporated milk
  • 2 c. organic half & half
  • 2 t. vanilla extract
  • 1 t. ground nutmeg
  • Garnish: Cinnamon sticks, Dash nutmeg, Organic whipped cream

Instructions
 

  • Combine eggs and sugar in a bowl and whisk until well-combined. Transfer to a saucepan and stir in whole milk, vanilla extract, and ground nutmeg.
  • In a separate bowl, whisk together the evaporated milk and half and half. Set aside.
  • Turn the heat under the egg mixture to medium-low heat, stirring constantly to prevent the milk from scorching. When the mixture reaches 160 degrees on a candy thermometer, remove from heat and slowly whisk in evaporated milk mixture.
  • Pour the eggnog into an airtight container. Store in the fridge overnight or until thoroughly chilled. Serve in mugs and whipped cream, cinnamon sticks, or dash nutmeg. Enjoy!

Healthy Holiday Recipes

 

Whether it’s Thanksgiving, Christmas, Hannukah, Kwanza, or Solstice, this book has recipes, tips, and tricks to help you have your best holiday season ever.
 
 

Non-alcoholic Holiday Eggnog Recipe

Nothing warms up the holiday spirit quite like a cup of eggnog. With its comforting temperature and warm winter scents like cinnamon, vanilla, and nutmeg, eggnog has been a winter staple.

This Yuletide drink has probably been around for a thousand years. According to TIME, it originated from the early medieval Britain “posset”-- a hot, milky, ale-like drink. 

Its ingredients like, eggs, and sherry were foods of the wealthy, so eggnog was often used in toasts to prosperity and good health, becoming associated with holiday festivities. 

As the Ingredient Guru, I encourage you to make it from scratch instead of consuming the store-bought eggnogs. These are definitely not the “real” thing! One of the most popular grocery store brands contains the following ingredients:

  • Milk, cream - these are not identified as dairy products from cows not treated with rBST - so they probably have this added hormone which is not a good choice for health.  
  • Sugar - let’s face it, eggnog is not a low-calorie food
  • High Fructose Corn Syrup - this sweetener is linked with obesity, diabetes, and negatively affects the liver
  • Egg Yolks - eggs from free-range chickens are best, otherwise, you want at least eggs from chickens that are not raised in battery cages

Side Note: the USDA allows eggnog to be made from as little as 1% egg yolk - not a whole lot of egg in your nog there

  • Fat-Free Milk - see the dairy note above.  And know that fat-free is not a good choice.
  • Guar Gum - food gums can be upsetting to the gut, especially if you consume a lot of them
  • Carrageenan - this is a horrible ingredient which can cause serious gut health issues; it should be removed from the food supply
  • Mono & Diglycerides - these are a form of trans-fats. Trans-fats have been removed from the Generally Recognized As Safe list, but are not banned for use in the food supply. These should be avoided.
  • Red 40, Yellow 5 & 6 - artificial colors are made from a petrochemical base and should be avoided by everyone

If you’re not fond of eggnog, this may be the best time of the year to give it another try. For those that love the luscious taste of classic eggnog, but who are not fond of using raw eggs, this recipe is especially for you.

Non-alcoholic Holiday Eggnog Recipe

I simply want this to be non-alcoholic so everyone in the family can enjoy it. But for adults, you can add some rum, bourbon, or cognac.
Prep Time 10 minutes

Ingredients
  

  • 12 eggs
  • 1¼ c. organic sugar
  • 4 c. organic whole milk
  • 2 c. organic evaporated milk
  • 2 c. organic half & half
  • 2 t. vanilla extract
  • 1 t. ground nutmeg
  • Garnish: Cinnamon sticks, Dash nutmeg, Organic whipped cream

Instructions
 

  • Combine eggs and sugar in a bowl and whisk until well-combined. Transfer to a saucepan and stir in whole milk, vanilla extract, and ground nutmeg.
  • In a separate bowl, whisk together the evaporated milk and half and half. Set aside.
  • Turn the heat under the egg mixture to medium-low heat, stirring constantly to prevent the milk from scorching. When the mixture reaches 160 degrees on a candy thermometer, remove from heat and slowly whisk in evaporated milk mixture.
  • Pour the eggnog into an airtight container. Store in the fridge overnight or until thoroughly chilled. Serve in mugs and whipped cream, cinnamon sticks, or dash nutmeg. Enjoy!

Looking for more holiday beverage? Have a look at my Healthy Holiday Recipes 

Note: Get 10% off on my Healthy Holiday Recipes + FREE Holiday Leftover Plan when you buy before the launch on December 18!

Have a healthy holiday season! Cheers!

Making Mayonnaise

I began making my own mayonnaise probably about 15 years ago after a visit to my husband's grandmother, Mamie.  She made her own mayonnaise.  All of it.  I'm not sure she ever bought a jar in her entire life.  During this particular visit, she happened to need mayonnaise while we were there so she assembled all of the ingredients and made it.  I was delighted to see how easy it was.  Homemade mayonnaise is so much creamier and more flavorful than store-bought, my family was hooked.

Homemade Mayonnaise

The recipe that I use is a modified combination of the recipe from Joy of Cooking (page 363 in my 1975 edition if you care to look it up) and the way that Mamie made it.  Quick, easy, and delicious; I make it all the time.

Ingredients
  

  • 1 egg
  • 3/4 t. dry mustard
  • 1 t. sea salt
  • 1 cup olive oil
  • 3 T. tarragon vinegar Tarragon vinegar is made by putting a bunch of tarragon into a bottle of white wine vinegar and letting it sit "for a while."  If you don't like tarragon, don't use it.  I have also made this recipe with raw apple cider vinegar when I didn't have any tarragon vinegar on hand.

Instructions
 

  • Place the egg, 1/4 C. oil, salt, and mustard into a container. Blend well. I use a stick blender which I think is one of the best kitchen gadgets ever invented.  
  • Drizzle in another 1/4 C. olive oil and blend well again.
  • Add the tarragon vinegar, blend well
  •  Add the remaining 1/2 C. olive oil slowly and blend well a final time

Notes

The end result is a delicious, creamy mayonnaise.  It's a little thin at first but after it sits in the refrigerator it firms up quite a bit and is just fabulous spread on sandwiches, in dressings, or any other way you choose to use mayo.  My particular favorite is for tomato sandwiches.

Guide To Freezing Food: What You Can And Can’t Put In The Freezer

Did you know that the United States is the global leader in food waste? In fact, nearly 40% of the US food supply is wasted each year. That’s approximately 133 billion pounds and $161 billion worth of food.

According to the US Department of Agriculture (USDA), food spoilage is one of the main reasons why Americans throw out food. So how do we tackle food waste? The USDA suggests improving labeling, food storage, cooking methods, among others. 

To help with the movement against food waste, let’s talk about one of the greatest inventions that can help avoid spoilage– the freezer!

Here’s some food for thought: freezing is one of the oldest and safest methods to preserve food, with no chemical preservatives needed. However, many of us are not sure how to properly freeze food.

Which food is safe to freeze? How long can you freeze food? Is it okay to refreeze thawed meat?

Print and stick these guidelines on your fridge door for every family member’s reference: 

Food you can freeze

 

Truthfully, You can freeze almost any food, except for canned food or eggs in shells . Canned foods may be frozen once the food is out of the can. 

  • Baked goods – Be sure to wrap it in parchment paper before you wrap it in plastic or foil. If possible, consider storing in glass containers.
  • Cheese – If it is brick or shredded cheese, such as cheddar, Colby, Monterey Jack
  • Dairy – Be aware that cottage cheese, cream cheese, sour cream, etc. can be a little more liquidy after thawing.
  • Raw eggs – It is not safe to freeze raw eggs in the shell.  Eggs can be frozen either just the yolks beaten together, just the whites beaten together, or yolks and whites beaten together and then put in the freezer. Frozen whites will not loft after thawing. Be sure to label your package with the number of eggs. These are best for omelets, quiche, or baking.
  • Guacamole – Be prepared to eat it all when you thaw it because it turns brown pretty quickly (i.e., freeze in small containers).
  • Herbs (fresh) – Wash and dry thoroughly before freezing. You can also mince and put into an ice cube tray with some oil to make herbed oils for cooking or roll into butter and freeze this compound butter for cooking.
  • Honey – Theoretically, honey lasts a v-e-r-y long time, so there’s no need to do that.
  • Hummus – Fresh hummus is so much better.
  • Jam – Most jams are store-bought and shelf-stable. Otherwise, I’m assuming that you’re making your own and simply don’t want to process it. In that case, make sure there is some expansion room at the top of the container (this is called headspace).
  • Margarine – You can freeze it, but I DON’T recommend eating margarine! 
  • Cow milk – Pour a little out of the container to allow for freezer expansion
  • Nuts – A freezer is a perfect place to store them because they don’t go rancid quickly from all of their natural oils.
  • Orange juice – Although it freezes better (i.e., won’t separate as much) in smaller containers, it needs to be stirred to bring back together after thawing.
  • Salsa – You need to make sure there’s a little space at the top of the jar for the salsa to expand. Thaw fully and stir to combine before eating.
  • Wine – Technically yes, it supposedly does well in ice cube trays. I’ve had mixed success with this. My recommendation is to get a mother of vinegar, a vinegar crock, and use leftover wine for making vinegar instead.

Food you shouldn’t freeze

 

Some foods don't freeze well, such as mayonnaise, cream sauce, and lettuce. Cooked meat tends to dry out when frozen, so raw meat and poultry will maintain their quality longer in the freezer.

  • Almond milk – It separates, and the texture is pretty gross!
  • Coconut milk – It’s best for baking or including in something else. I don’t like the way it tastes/feels after it’s been frozen
  • Deep-fried food – You’ll lose that nice crisp and make them soggy
  • Cream-based products such as sour cream – The texture will change. Frozen sour cream is best used in cooked dishes
  • Mayonnaise – The texture can be a bit off after it’s frozen. But mayonnaise is so easy to make at home that I suggest having the ingredients on hand rather than freezing it.
  • Soft cheese – Brie and camembert can be technically frozen, but their consistency changes after thawing. Goat cheese seems to freeze okay, but the flavor may change slightly.
  • Cooked pasta – If it’s not al dente, it could become mushy and disintegrate when you reheat it
  • Gravy – As long as it is flour-based. Cream or milk-based gravies will not freeze well
  • Vegetables with high water content – These foods can become soggy and water-logged when thawed.
  • Salad – Does not freeze well

How long can you keep food in the freezer?

 

According to FoodSafety.gov, “frozen foods stored continuously at 0 °F or below can be kept indefinitely.” Note that the guidelines for freezer storage below are for quality only. 

  • Hotdogs, bacon, sausage – 1-2 months
  • Luncheon meat – 1-2 months
  • Hamburger and other ground meats – 3-4 months
  • Fresh beef, lamb, and pork – 4-12 months
  • Cooked, store-wrapped ham – 1-2 months
  • Fresh whole chicken –  One year
  • Raw eggs – One year
  • Soups and stews – 2-3 months
  • Leftovers, such as cooked meat and poultry – 2-6 months

Food Safety During Power Outage

 

During a power outage, the refrigerator can keep the food safe for up to 4 hours. It’s safe to discard refrigerated perishable food such as meat, poultry, fish, eggs, and leftovers after 4 hours to avoid food poisoning. 

You may also want to keep a nickel in your freezer to let you know just how much the contents thawed during a power outage. Put a cup of water in the freezer. Once it’s frozen place a nickel on top of it.  If the power goes out the nickel let’s you know if your food stayed frozen. When you look at the cup after a power outage if the nickel is below the surface of the ice (or even, sadly, at the bottom of the cup) that let’s you know your freezer defrosted significantly and the items in it thawed and then refroze. They are most likely no longer safe to eat and should be thrown out. ⁠

Easy & healthy freezer meal recipes

 

If you’re looking for ideas on how to fill your freezer, refer to my Fast Fun Freezer Meals class. Get the information and recipes you need to prepare for a week’s worth of dinner — ready to put in the freezer in less than 90 minutes!

Do you have freezing or any food-related questions? Follow me on Instagram @theingredientguru; I’d be glad to reply to your comments! 


Sources:

  •  https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts
  • https://www.usda.gov/foodwaste/faqs
  • https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety

Refreshing Recipes To Celebrate National Avocado Day

Avocados are more than simply a delicious and creamy fruit. They're actually a wonderfully healthy addition to any clean eating nutritional plan.

Avocado nutrition profile

 

Avocados are an excellent source of fiber, pantothenic acid, vitamin K, copper, and folate. They are also a good choice for getting your potassium. Believe it or not, one serving of avocado has more potassium than a serving of banana.

One of the biggest benefits of avocados is that they are a very healthy source of beneficial monounsaturated fatty acids. This helps you to absorb more nutrients, like fat-soluble vitamins (A, D, E, and K). Fat is also important for helping your body to absorb carotenoids found in things like dark leafy greens. All of which makes adding avocado on your salad (and in other dishes) a really good choice.

Health Benefits of Avocados

 

Avocados have been shown to be good for heart health. Studies indicate that eating avocados can help to lower cholesterol. And eating them may also increase HDL (High-Density Lipoproteins, the “good” cholesterol) while reducing LDL (Low-Density Lipoproteins, the “bad” cholesterol), and triglycerides.

Another health benefit of avocados is their antioxidant benefits for eye health. They provide zeaxanthin and lutein which may reduce the risk of developing cataracts or macular degeneration.

Contrary to popular beliefs about their fat content, eating avocados may actually help with weight management. This is because the healthy fat and fiber in avocados can help you to feel full after eating. It may also help decrease the desire to overeat. And, if that's not enough, this high fiber and healthy fat profile may also help to balance blood sugar. This is encouraging for those who want to add avocados as part of a weight management plan.

Celebrate Avocados

 

Chock full of nutrients and so very delicious, there are a lot of tasty ways to add avocados to your meal planning. I'm talking more than just using it for a salad or making guacamole and chips. Here are three amazing recipes to help you think differently about avocados and get more avocado goodness into your diet.

Avocado Kiwi Bowl

Everyone loves smoothies. They're a quick and easy way to get a lot of nourishing ingredients. In my opinion smoothie bowls are even better you can include some yummy toppings. Here's a simple and tasty bowl that's sure to be a summertime hit.

Ingredients
  

  • 1 cup kale leaves
  • 1 cup coconut milk
  • 1 small banana
  • 1/2 avocado
  • 1/2 cup ice
  • 1 tbsp maple syrup or honey
  • 1/2 cup raspberries
  • 1 diced kiwi fruit
  • 1 tsp hemp seeds

Instructions
 

  • Put the coconut milk into the blender
  • Add the avocado, ice, kale, and 1/2 of the banana
  • Blend until fully combined
  • Top with raspberries, the other half of the banana- sliced, and sprinkled with the hemp seeds
    Enjoy!

Avocado Deviled Eggs

Who doesn't love deviled eggs? They're always a hit at any social gathering. If you're looking for a way to make your deviled eggs stand out try this tasty twist.

Ingredients
  

  • 8 large eggs

  • 2 medium

    avocados


  • 1 tbsp lemon juice
  • 
1½

    tbsp

    
avocado mayonnaise*

  • ½ tsp garlic powder
  • 
½

    tsp

    
onion powder

  • ½ tsp paprika
  • 
½

    tsp

    
crushed red pepper flakes (optional)

  • 3 tbsp fresh parsley
  • minced
 sea salt and fresh ground black pepper, to taste


Instructions
 

  • Place eggs in a large pot, cover by an inch or two cold water and bring to a rolling boil
  • Cover and turn off heat
  • Let the eggs sit, covered, for 11-12 minutes
  • Drain the eggs and rinse in cool water
  • Peel eggs and slice in half lengthwise

  • Remove the yolks and place in a small mixing bowl
  • Arrange the egg whites on a plat
  • To the yolks add avocado, lemon juice, avocado mayonnaise, garlic powder, onion powder, paprika, and red pepper (if using)
  • Season to taste with sea salt and fresh ground black pepper
  • Mash all ingredients together until well combined
  • Spoon one tablespoon of mixture into each egg half
  • Top with fresh parsley
    Can be served immediately or refrigerated to serve later
    Enjoy!

Notes

*If you do not have avocado mayonnaise [link: https://amzn.to/3fMziWM] you can use regular mayonnaise. However, the flavor of the avocado mayonnaise improves the taste of these eggs

Avocado Carbonara

Who doesn't love a good carbonara recipe? The use of avocado in this dairy-free version is delicious and creamy without, well, the cream. And serving it over zoodles makes this a veggie-rich dish anyone would love.

Ingredients
  

  • 1 medium-sized ripe avocado
  • 1/2 cup lemon juice
  • 3 cloves garlic
  • pinch of salt
  • 1/4 cup parsley
  • 1/4 cup basil
  • 2 tbsp olive oil
  • 1/3 cup raw pepitas
  • 1/2 cup baby portabella mushrooms, cleaned, sliced
  • 1 tbsp extra virgin olive oil
  • 1/4 cup pomegranate arils (optional)
  • ground pepper
  • 2 zucchinis - zoodled

Instructions
 

  • Cook the pasta
  • Place zucchini into a colander
  • Drain pasta into zucchini
  • Rinse and set aside
  • In a separate pan saute mushroom slices in olive oil
  • When done take off the heat and set aside
  • Place lemon juice, garlic and olive oil in a food processor or blender, blend until smooth
  • Add avocado, parsley and basil, process until smooth
  • Gently fold together the sauce, pasta, and zucchini
  • Garnish with mushrooms, pepitas, and pomegranate
    Serve and enjoy!
Sources

Alvizouri-Muñoz, M et al. “Effects of avocado as a source of monounsaturated fatty acids on plasma lipid levels.” Archives of medical research vol. 23,4 (1992): 163-7.

Carranza, J et al. “Efectos del aguacate sobre los niveles de lípidos séricos en pacientes con dislipidemias fenotipo II y IV” [Effects of avocado on the level of blood lipids in patients with phenotype II and IV dyslipidemias]. Archivos del Instituto de Cardiologia de Mexico vol. 65,4 (1995): 342-8.

Delcourt, Cécile et al. “Plasma lutein and zeaxanthin and other carotenoids as modifiable risk factors for age-related maculopathy and cataract: the POLA Study.” Investigative ophthalmology & visual science vol. 47,6 (2006): 2329-35. doi:10.1167/iovs.05-1235

Khachik, F et al. “Identification of lutein and zeaxanthin oxidation products in human and monkey retinas.” Investigative ophthalmology & visual science vol. 38,9 (1997): 1802-11.

López Ledesma, R et al. “Monounsaturated fatty acid (avocado) rich diet for mild hypercholesterolemia.” Archives of medical research vol. 27,4 (1996): 519-23.

Wien, Michelle et al. “A randomized 3×3 crossover study to evaluate the effect of Hass avocado intake on post-ingestive satiety, glucose and insulin levels, and subsequent energy intake in overweight adults.” Nutrition journal vol. 12 155. 27 Nov. 2013, doi:10.1186/1475-2891-12-155

Avocado Carbonara Recipe courtesy of Linda Rosario

All About Eggs

For the purposes of this article, we are discussing eggs from chickens. Duck is becoming easier to source and can be a preferred source for those allergic to chicken eggs.  The makeup of eggs is approximately 12% fat, 13% protein, 73% water, and the rest a few minerals. It is, however, important to note that the nutritional support from duck, turkey, goose, quail, or any other type of egg can vary slightly from those of chicken.

A favorite food for many people, eggs are easy to prepare and highly versatile. They can be used for any meal of the day, as a quick protein snack, or incorporated into other foods.  At approximately 70 calories each, they are a great source of protein, providing approximately 6g of protein. They are also a good source of beneficial nutrients such as lutein and zeaxanthin as well as iron, choline, selenium, biotin,  B12, and B2.  

Top Health Benefits

In addition to being a great source of protein, eggs provide other health benefits.

  • A good source of cholesterol, which the body needs to make hormones, consuming eggs does not raise blood levels for cholesterol. And pastured or free-range are even better as they can help reduce triglycerides
  • Most people don't get enough choline in their diet. Yet it is vital for liver function as well as nerves and muscle tissue. As listed above, eggs are a good source of choline
  • Supportive for eye health due to high levels of lutein and zeaxanthin

Allergy Symptoms

For a small percentage of the population, eggs are a source of allergic reactions. Approximately 2% of all children have an allergy to eggs. Nearly 70%, however, tend to grow out of the condition by age 16. For those allergic to chicken eggs, there may also be a response to other eggs as well. An allergenic response can include:

  • Asthmatic symptoms or wheezing
  • Diarrhea
  • Digestive upset, cramps, nausea, or bloating
  • Hives
  • Nasal congestion, sneezing, a runny nose, or post-nasal drip
  • Skin irritation or rash

In severe cases of true food allergy, there can be an anaphylactic reaction which might include low blood pressure, faintness, dizziness, or restricted airways. If you suspect an anaphylactic reaction seek medical care immediately. 

For those with a true food allergy, it is important to monitor your reactions as the response can get worse with repeated exposures. 

It is important to be aware that the influenza vaccine is made using a small amount of egg protein and therefore may not be safe for those with this type of true food allergy.

On the Label

Eggs are used in a wide variety of ways. In addition to homemade goods such as omelets or quiche, they are also used as a binder for baked goods, meatloaf, and other foods. However, a wide variety of prepared and packaged foods may also contain eggs as one of their ingredients.  These can include mayonnaise, crackers (such as matzo), noodles, pasta, dressings, sauces, and other condiments.

Because eggs are one of the seven most common food allergens (the others are corn, wheat/gluten, soy, fish, dairy, and nuts) labeling laws require that manufacturers disclose on the label if their product contains eggs.  

Names that appear on the food label that can indicate the presence of eggs include:

  • Anything starting with "ova" or "ovo," such as ovalbumin or ovoglobulin
  • Albumin
  • Globulin
  • Lecithin
  • Livetin
  • Lysozyme
  • Vitellin

Food Intolerance

In addition to true food allergies, there is a possibility for people to develop a sensitivity to eggs due to intestinal impermeability, or leaky gut. Testing is the best way to determine if there is any kind of delayed hypersensitivity or food intolerance.

If there is a food sensitivity or intolerance, avoiding eggs for a period of time while adding supportive protocols for the gut is helpful.  The period of time required to avoid eggs can vary depending on the individual, the severity of the intolerance, and compliance with dietary changes.  

If you suspect sensitivity issues using a food journal can help to identify when you eat eggs, or any other items that you suspect an intolerance to, and your physical response. This can then be followed up with a visit to a professional for nutritional support.  If you suspect a true food allergy, working with an allergist or immunologist is recommended.

Salmonella & Pasteurized Eggs

On a regular basis, we seem to see articles that bring to light the fact that eggs are still not being appropriately monitored and companies are free to do what they wish.  Unfortunately, egg producers are apparently not required to tell the federal government when they find salmonella, nor are they required to share the names of companies under which they sell their eggs.  

The Agricultural Research Service (ARS) claims that pasteurizing eggs through radio frequency (heating the egg) followed by a water bath to cool it off will be sufficient to kill salmonella.

Given that salmonella comes from the hen laying the eggs doesn't it make more sense to treat the hens so they don't get salmonella? Reducing salmonella at the source not only creates a healthier poultry industry but also reduces health care costs. 

So while the industry may pat themselves on the back for adding another systematic process to food production I have a few issues with this:

  1. I do not consider these eggs to be raw.  Raw means raw, not heated, not radio treated, and heated.  True they are marked ‘pasteurized' but they are not raw.
  2. We are focusing on the wrong side of the equation.  We should be removing salmonella at its source.
  3. We are missing an opportunity to reduce health care costs and save lives by changing how we raise poultry (and in *Denmark, they do it without antibiotics)

*

 

If you choose to eat raw eggs you may want to consider getting to know your egg farmer and not purchasing from large, confined, commercial egg operations.

 

Answering Questions About Eggs

 

1.  Are brown eggs healthier than white eggs?  No.  The color of the eggshell depends on the breed of chicken.  There is even a breed of chicken called Araucana that produces blue shells on their eggs.

 2. What is the difference between cage-free and free-range chickens?  And are the eggs from one better than the other?  Egg-laying chickens are usually raised in small cages stacked high called battery cages.  The cages are not very big, leaving not enough room for the chickens to spread their wings.  Cage-free means that the chickens are not in cages but are in a large building free to roam around and spread their wings.  Free-range means that the chickens have access to the outdoors.  Unfortunately many times free-range chickens are raised indoors and not granted access to the outdoors until they are several weeks old, at which point they don't go outside anyway.  Although the consumer-intent for free-range eggs is that the chickens are living happy, pastoral lives, running around in the outdoors scratching and eating bugs I don't believe this always happens.  For me, this means that cage-free and free-range are probably similar treatments for the birds and either one is preferable to raising them in small confined cages.  If you are certain that the free-range eggs are indeed from chickens who are running freely outside then those would be the best eggs. 

Free-range pastured, or roaming, eggs, however, are supposed to be from chickens that actually have unrestricted access to the outdoors and run around eating bugs and scratching in the dirt.

 3. Is it worth it to buy organic eggs? Buying organic eggs means that the chickens have not been fed any animal by-products, given hormones, antibiotics or eaten any genetically modified feed.  Additionally, organic eggs are supposed to be from free-range chickens.  There are studies showing the organically raised fruits and vegetables have more nutrients than their conventionally grown counterparts. I have not seen any studies showing that the same is true for organically raised eggs but I feel that it is probably true.

4. Why do they advertise omega-3 eggs and how do they do that? I believe producers are advertising omega-3 eggs because there is a current trend or fad for foods that are enhanced with omega-3, or alpha-linolenic acid (ALA).  Most of us don't get enough of this important essential fatty acid in our diet so producers think (and sadly they're mostly correct) that by advertising in big letters that their product contains ALA will convince many of us to buy it.  How do they get the omega-3's in there?  They feed the chickens a diet that is very high in flaxseeds which are one of the natural sources of ALA.  Walnuts and salmon are two other very good sources.  I personally feel that I would rather eat foods that are naturally high in omega-3's than pay extra for enhanced eggs.

5. Does the color of the yolk mean anything? Free-range chickens who are scratching and eating bugs tend to produce richer colored yolks because of all of the greens they are eating.  However, it is possible to get a more golden color yolk by feeding corn or alfalfa to the chicken; chickens fed wheat will tend to have pale-colored yolks.   It is even possible to get an orange-y color to the yolks by feeding marigold petals to the chickens.  I believe advertisement of yolk color on the package simply means the producer is counting on the consumer to this that this means the egg is fresher or better when what they have done is feed the chicken a diet that changes the yolk color.

6. Why do they advertise vegetarian-fed on the egg carton? Chickens are not by nature vegetarians.  I assume that it is to assure the consumer that the chickens are not being fed any animal by-products.  By natural inclination, chickens eat bugs, worms, and other small animals but if they are not free-range they do not have access to these. But it's important that they are not being given scrap offal, nervous tissue, etc from slaughtered animals as those can carry disease. 

7. I was in France recently and they had their eggs out of the refrigerator in the grocery store. Isn't this unhealthy? France isn't the only country that does this. A lot of countries around the world do it. They're able to leave their eggs out of refrigerated cases because they do not wash and sanitize them as we do in the US. That process removes the protective coating makes the egg more susceptible to bacterial growth.

8. Who is in charge of egg regulations in this country? This is actually a multi-agency responsibility
   -The U.S. Department of Agriculture is responsible for overseeing the health of chickens
   -The FDA is responsible for whole eggs
   -The USDA is responsible for eggs if they are transported or broken (sold as a liquid)
   -The FDA is responsible for eggs sold in retail environments

It’s enough to make anyone’s head spin.

My thoughts on federal agency responsibilities

  1. Monitoring:  For years food manufacturers in all different areas of the industry have claimed that they are perfectly capable of monitoring themselves and that the industry does not require government legislation because the industry is so good as self-monitoring.  Obviously this web of responsibility, consistent contamination issues, and other examples prove that line of thinking to be fallacious.
  2. Consistency:  While I confess to not always being a fan of how the government does business with regards to food and/or nutrition, I believe this situation highlights the need for one agency that oversees all aspects of food.  Bouncing back and forth between agencies leaves too many gaps in the system.  Gaps that manufacturers are only too willing to take advantage of, leaving the consumers as the ones at risk.
  3. Oversight:  On the one hand there is too much transparency to certain parts of the system and too much secrecy regarding others.  Federal agents tell egg producers when they’re coming to visit.  They can allow the producers to suggest dates that might be convenient for their inspection.  How is that helpful?  It's kind of like putting the fox in charge of the henhouse. I think we’re all smart enough to know that you don’t warn someone that you’re coming if you want to check and make sure they’re doing what they are supposed to.  And if, in spite of these pre-arranged visits, the inspectors find problems they don’t tell the public and there are no sanctions?  Then why bother to go in the first place?  And how does this in any way protect the consumer?
  4. Location:  With the vast majority of egg farms located in Iowa this type of situation once again highlights how far removed we are from our food.  I believe it is very important for consumers to consider shopping a little closer to home.  Get to know your local farmer, farmer’s market, or join a CSA. Pay attention to where your food comes from.  Does this mean that you won’t be affected by illness or other diseases?  Honestly no, but I believe your chances will be reduced.  The vast majority of people I know who are farming in more of a small-holding are more conscientious about the quality of their product.  I believe they are not as overwhelmed by the demands of large scale farming which leads to many practices which in turn can make the food chain more susceptible to problems.

 

Sources