Wednesday, May 7, 2014

A New Hairstyle and A Recipe For Protein-Rich Egg Salad With A Little Kick

Each time I get my hair colored, somehow I go shorter and shorter, which in turn makes me love my hair more and more. Now that I've taken so much of the weight off, I can wear it short, making it more fun and also much easier to do my hair in the mornings. Whoo hoo! 

So what do you think? 

I love it. I absolutely love my hair this short. I wasn't sure at first, but it's quickly become my favorite style I've had in a long time. I feel like the color suits me (a dark brown with dark red highlights) and best part, no double chin like I would have had 20 lbs ago

In my search for meal and snack ideas loaded with protein, I've also discovered that I love homemade egg salad. Searching through recipes on Pinterest (another of my obsessions), I couldn't find just the right recipe with the combination of ingredients to create the homemade egg salad I wanted to make to take to work for lunch. So with some trial and error, I've created a tasty egg salad with the added protein so many of us are seeking. 

Where does that added protein come from you ask? I use Greek yogurt, chia seeds and flax seeds in my recipe. Here's a fantastic combination of the two seeds I found at the grocery store that I use in a lot of different recipes including my yogurt and oatmeal in the mornings as well as meatballs, meatloaf, etc. I keep mine fresh (particularly the flax seed) by storing it in the refrigerator. 

Check out my version of the old classic egg salad recipe. 


6 hard-boiled eggs (peeled and diced small)
3 tablespoons Greek yogurt
1 tablespoon mayonnaise (I used Miracle Whip but you can put in another tablespoon of Greek yogurt instead of mayo)
2 teaspoons stone ground mustard (adds a nice spice to the recipe but regular mustard works too)
1 celery stalk (diced)
1/2 small onion (diced)
2 teaspoons sweet relish
2 teaspoons dill relish
1/2 teaspoon paprika 
2 tablespoons chia seeds/ flax seeds
Red pepper flakes (to taste, may be omitted)

Peel and dice up the boiled eggs pretty small. I prefer my salad chunky, so I don't mash up the egg. Chop up the celery and onion and set aside. Add in the Greek yogurt, mayo, mustard, relishes, paprika, and chia/flax seeds.  Mix well. Then add the diced onion and celery. Mix well. Sprinkle a little more paprika and red pepper flakes (to taste) on top. Chill in refrigerator before eating and then serve. 

I let it chill overnight to let the flavors mix and mingle for just the right taste. I like to dip mine with homemade wheat tortilla chips. Also I make mine into a (multigrain) wrap occasionally as well. 

I hope you like my version of the traditional egg salad. I like it because of the crunch in it, spiciness and combination of sweet and tangy flavors. Let me know your thoughts in the comments if you try out the recipe. Be sure to subscribe too! 

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