Happy Monday to you all and hope you had a Merry Christmas! I don’t know about you but every year I start looking forward to Christmas sometime in mid-October but by the time the day actually comes, I am so relieved for it to be over. There is so much temptation for bad food and treats this time of year that it’s just nice when we can all get back to our regular eating and exercise habits. I personally have been slacking a little bit on my workouts and I’ve been severely addicted to sugar this entire month so I’m trying to cut that out right now. I’m looking less than my best for sure and the scale is up a couple pounds.
Something I want to talk about later in the week is how to get started and commit to a New Years resolution for a healthier you. So many people make resolutions to eat better and exercise more but few stick to that routine and I have a few tips on what I’ve found to be helpful for getting back on board the healthy train and staying there. One piece of advice I will offer today is don’t try to cut your calories during these next few weeks. Focus instead on eating whole foods that are nutrient dense while cutting out processed foods and listen to your body by eating when you are hungry and stopping when you are full. The absolute worst thing you can do when you’re trying to come off of a sugar/bad food addiction is to cut your calories because you’re already going to have a hard enough time saying no to sweets so making yourself more hungry by cutting calories will only make you more likely to binge.
This brings me to this recipe. Egg salad is a great nutrient dense dish that you can prepare and pack for your lunches all week and it provides you with a good amount of protein and fat to help keep you full longer. Pastured, organic eggs are an excellent source of Omega 3 fatty acids which the typical American diet is lacking in. Make sure you buy pastured though because cage-free eggs are no healthier than their conventional counterparts. My husband and I lucky enough to be able raise our own hens so we always have a steady supply of fresh healthy eggs. Nothing beats it!
- Add the 12 eggs to a medium pot and cover with water, about 3 inches above tops of eggs. Bring to a boil and let boil for 3 minutes. Turn off heat, pour out water, and refill pot with cold tap water. Let cool.
- Fry the bacon in a large saucepan, set aside.
- Once eggs are cooled, peel and place in a bowl. Use a fork and a knife to cut up the eggs into small pieces. Add the onion, mayo, mustard, vinegar, black pepper, paprika, and salt and mix together. Use your fingers to break the bacon up into small pieces and add to the egg mixture. Stir and serve.