Flourless peanut butter chocolate chunk cookies

Heads up: This post was originally published in November 2011. I’m republishing today with updated photos. Enjoy!

This post is going to be short and sweet because it’s the day before Thanksgiving and I know most of you don’t have time to be reading lengthy blog posts about healthy cookies.  You’ve got pumpkin pie on the brain, right?

Plus, the sun is shining, the temperature is in 50’s, and I’m anxious to get outside for a walk. Sunshine is good for the soul.These Flourless Chocolate Chunk Cookies are also good for your soul.  I love a cookie that is healthy, tastes fabulous, and is simple to make.  These cookies  are simple.  I threw the ingredients in a bowl, mixed ’em, and put the dough in the fridge.

Then I made some dinner.  At the end of my dinner-making, I plopped the dough on a pan and into the oven they went while we were eating.  By the end of dinner, we had warm, chocolate-y cookies for dessert.  So easy and so good.

I was initially inspired by this recipe on Back to her Roots.  She made her flourless cookies with chocolate nut butter, which I didn’t have.  After a quick google search, I found a variety of similar flourless peanut butter cookie chocolate chip recipes, including one from Epicurious and one from Recchiuti.

They all looked great, but I wanted to cut back on the sugar content.  Most of the recipes used one cup of regular or brown sugar, but I boldly cut it back to 1/2 cup and used Sucanat (affiliate link) instead.  They were plenty sweet with the 1/2 cup and turned out wonderfully.

The peanut butter flavor is intense in these, much more so than traditional peanut butter cookies made with flour.  The texture is different than a flour cookie as well, but I loved it.  These are moist and perfect with a glass of milk.

My “short and sweet” post is getting longer than I intended, so I’ll get right to the recipe.

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Flourless Peanut Butter Chocolate Chunk Cookies

Gluten and dairy-free, these healthy flourless cookies use less sugar than traditional cookies, but deliver intense peanut butter flavor.

• Author: Happy Healthy Mama
• Prep Time: 10 + chilling time
• Cook Time: 10 minutes
• Total Time: 55 minute
• Yield: 15 cookies

Ingredients

• 1 cup natural peanut butter
• 1/2 cup Sucanat (or brown sugar)
• 1 large egg
• 1 teaspoon baking soda
• 1/2 cup chocolate chunks (chips will work, too)

Instructions

1. Preheat your oven to 350 degrees.
2. In a medium bowl, mix together all ingredients except for the chocolate chunks until combined.  Stir in the chocolate chunks.  Refrigerate the dough for 15-30 minutes, optional.*
3. Measure the dough into tablespoon-sized balls and place on an ungreased cookie sheet.  The dough will seem a little fall-y apart-y, but that’s how it should be.  Just make the balls and carry on.
4.  Place the dough balls on your cookies sheet a few inches apart.  You should get about 15 cookies, more or less depending on the size of your balls.  I didn’t press the balls down at all, but if you want a less round cookie, go ahead and press them down.
5. Bake in the preheated oven for 10 minutes.  They will seem a little soft coming right out of the oven, but transfer them to a wire rack to let them cool and they will harden as they cool.  Enjoy!

Notes

*This step is optional.  I did this because I have read that it helps flourless cookies have more body, and I didn’t want flat cookies.  You can skip it if you are in a hurry!

Nutrition

• Serving Size: 1 cookie
• Calories: 154
• Sugar: 9 grams
• Fat: 10 grams
• Carbohydrates: 12.3 grams
• Fiber: 1.2 grams
• Protein: 4.5 grams

 

If you make this recipe, I would love to see it! Snap a picture and share it on the Happy Healthy Mama Facebook page, or on your own Instagram page and tag me @happyhealthymama.

Would you like to save this recipe for later? Here’s an image to save to your Pinterest recipe board!

If you love healthy cookies as much as I do, here are more of my favorites!

Salted Double Chocolate Peanut Butter Cookies (gluten-free, vegan)

Healthy Chocolate No Bake Trail Mix Cookies (gluten-free, vegan)

No Added Sugar Banana Peanut Butter Cookies (gluten-free, vegan) 

 

 

 

 

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Watermelon Daiquiri with Basil Recipe

This Watermelon Daiquiri is a lightly sweet and a refreshing summer drink! Adding basil gives it a unique twist. 

I put my resident bartender on the task of creating a light and refreshing summer cocktail, and I’m happy to say he delivered.

Nothing screams summer like watermelon, right?

He started with a Watermelon Daiquiri, but wanted to elevate it and add a unique twist.

There were a few basil cocktails in my round up of basil recipes a few weeks ago, and ever since then I’ve been inspired to make my own cocktail with basil. Or, more accurately,  have Tim make me one.

Adding basil to the Watermelon Daiquiri was an excellent idea as it compliments the rest of the flavors really well.

The watermelon + lime juice + rum + basil = killer drink combo. So much so that it’s killing me to be writing and publishing this post on a Monday. I have to wait until the weekend to enjoy this Watermelon Daiquiri again.

The good news is there are plenty of weekends left in the summer to enjoy this cocktail.

Tim is a serious when he’s making cocktails, so he has all the equipment. He uses a muddler like this one and a cocktail shaker like this one. (affiliate links)

If you don’t have all the bar tools, that’s okay. You can still make this Watermelon Daiquiri; you can just improvise a little. In place of the muddler, use a wooden spoon or the blunt end of an ice cream scooper. Instead of a shaker, use a mason jar (or any jar with a lid) and then strain the drink with a fine mesh sieve.

Are you ready to make some Watermelon Daiquiris (with basil)? I hope you enjoy this as much as I have.

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Watermelon Daiquiri with Basil

This Watermelon Daiquiri gets a unique twist with the addition of basil. A light and refreshing summer cocktail!

• Author: Happy Healthy Mama
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 2 cocktails

Ingredients

• 1 large watermelon wedge, cut into cubes
• 6 ounces light rum
• 2 Demerara sugar cubes
• 4-5 basil leaves
• 1 1/2 ounces lime juice
• ice

Instructions

1. In a cocktail shaker, muddle the watermelon, lime juice, sugar cubes, and basil until thoroughly crushed and the sugar is dissolved.
2. Add rum and then ice to above the liquid level and shake vigorously for 10 seconds.
3. Fill two cocktail glasses with ice and pour the cocktail through a strainer into the glasses.
4. Garnish with watermelon and/or lime slices. Enjoy!

Notes

Links to products are affiliate links. Thank you for supporting Happy Healthy Mama!

Nutrition

• Serving Size: 1 cocktail
• Calories: 241
• Sugar: 9 grams
• Fat: 0 grams
• Carbohydrates: 11 grams
• Protein: 0.6 grams

 

 

If you try this Watermelon Daiquiri, I would really love to see it! Snap a pic and share it on the Happy Healthy Mama Facebook page or your Instagram feed and tag me @happyhealthymama. Thanks friends!

If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!

Looking for more cocktail inspiration? Try one of these tasty margaritas!

Simply the Best Margarita (classic Margarita recipe)

Mango Margarita

 

The post Watermelon Daiquiri with Basil Recipe appeared first on Happy Healthy Mama.

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Parenting During the Easy Years

My daughter, son, and I were watching home movies recently. At 8 and 5, they love watching scenes from when they were babies and toddlers and laughing at all their cute idiosyncrasies.

We watched Meghan, as an uninhibited 5 year old, stand on the hearth of our fireplace, dancing and singing her heart out. Luke was about 2, and we could see his reflection in the glass of the fireplace. He was climbing on me, trying to get the video recorder. He was making grunting noises, drowning out Meghan’s singing, and you could hear me saying “No, Luke, shhh…Let’s watch Meghan.”

They see all the cuteness (and so do I, of course) but they don’t see the difficult. They don’t see what was hard for me during those times. They don’t see the exhaustion.

I remember thinking that as they grew, it would get easier.

They’d sleep through the night.

They’d be more independent.

I wouldn’t worry about them getting into things around the house when my back was turned.

I looked at the two big kids I have now, and realized it hasn’t gotten easier.

Different? Yes. Easier? No.

It’s not easy when they are bickering over the tiniest things.

It’s not easy when my sensitive daughter’s feelings are hurt and I have to help her understand that not everyone is kind.

It’s not easy when my son loses his temper and throws the board game and scatters all its pieces on the floor.

It’s not easy when we are trying to eat healthy dinners while juggling activities.

It’s not easy when they constantly want to negotiate bedtime.

Maybe, I thought for a moment, the next stage will be the easy years. Maybe they just need to get a little bit older.

That thought was halted when images of increased social pressure, more intense sports and activities, and knowing we will have to back off and trust our kids to make the right choices without us holding their hands came flooding into my mind.

Those images were followed by teenagers and social media, cell phones, more difficult and important school work, and them driving. Driving!

The constant worry that must come with that stage certainly can’t be classified as easy. My stomach hurts just thinking about it.

The realization hit me fast and hard. There are no easy years.

This parenting gig ebbs and flows with your growing children, and each stage has its unique difficulties. We navigate those difficulties and if we take the time to be aware and present, we enjoy the process.

Even without easy years, there’s nothing like being a parent. Motherhood, with all its ups, downs, and sideways turns, provides a light in my life I can’t imagine living without. There are no easy years, but they’re all good years.

 

 

 

 

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Zucchini Oatmeal Snack Bars with Chocolate Chips

These Zucchini Oatmeal Snack Bars with Chocolate Chips make a wholesome, gluten-free snack that the whole family will love!

Heads up: This recipe was originally published in 2013. I am updating today with new photos. Enjoy!

I have to start this post by saying how much I love the Internet.  I was feeling so alone when I wrote my last post about kids and snacks.  Then I read all of your comments and remember:  there are others like me.  Thank you for reminding me that I am not the only crazy mama who doesn’t want her kid eating Oreos and Capri Suns.

Since we’re on the subject of snacks, I’ve got a good one for you.  Here in southwest Ohio we had a coolish spring with lots and lots of rain.  Not so good for moms with kids itching to get outside and play in the mud puddles, great for the farmers.For the past few weeks, we’ve gotten entire bags of extra zucchini, summer squash, and cucumbers with our CSA box since their crops have been so good this year. We could have zucchini for breakfast, lunch, and dinner.  And we do.

 

I’ve been roasting zucchini, grilling zucchini, sautéing zucchini, and baking with zucchini.  These snack bars are one of my baking creations.They fit the bill for a healthy, real-food snack.  They are made without flour or refined sugar, yet taste like sinful zucchini bread.  It’s a win!

If you’re worried about your kids getting weird about the green flecks, you can peel the zucchini first and they will be less noticeable. My kids don’t mind as long as they see those chocolate chips.  You also can’t go wrong with a one-bowl recipe. This couldn’t be easier–you dump all of the ingredients into a bowl, mix, and bake. YES.

 

Happy baking!!

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Zucchini Oatmeal Snack Bars with Chocolate Chips

These Zucchini Oatmeal Snack Bars with Chocolate Chips are easy to whip up in one bowl and are full of nourishing ingredients!

• Author: Happy Healthy Mama
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 16 bars

Ingredients

• 4 cup rolled oats
• 2 cups shredded zucchini or summer squash
• 2 eggs
• 1/4 cup oil
• 1/4 cup milk
• 1/2 cup honey
• 1/2 cup mashed banana (about 1 medium banana)
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 4 tablespoons flaxseed meal
• 1 teaspoon vanilla extract
• 1/2-3/4 cup chocolate chips

Instructions

1. Preheat the oven to 350 degrees.  Lightly grease a 9×13 inch baking dish and set aside.
2. Combine all ingredients in a medium bowl and mix well.  Transfer the mixture to the baking dish and use a spatula or the back of a wooden spoon to press it down into the pan very well.
3. Bake in the preheated oven for 20-25 minutes until the top is golden brown.  Allow to cool before cutting into squares.  These keep best in the refrigerator.

Notes

I prefer to use the grater attachment for my food processor to get shredded zucchini.  A hand grater works fine as well.  

I love freshly grated nutmeg because I love the flavor it lends.  If you are pressed for time, skip it and use regular ground nutmeg.  

I prefer coconut oil and unsweetened vanilla almond milk.  I have also used avocado oil and it works well. Other milks should work fine, also. 

Nutrition

• Serving Size: 1 bar
• Calories: 198
• Sugar: 14
• Fat: 7 grams
• Carbohydrates: 30 grams
• Fiber: 3
• Protein: 4

One more thing.  These are spectacular warm, right out of the oven.  They aren’t quite as snack-bar-like, however, until they fully cool and their texture firms up more.  Once cooled, they are chewy, not crunchy.

I haven’t tried freezing these yet, but with all the zucchini I have left in my fridge, I’m pretty sure I’ll be making another batch and putting it in the freezer.  I’ll let you know how it turns out!

If you make these, I would LOVE to see it! Please snap a picture and share it on the Happy Healthy Mama Facebook page or your Instagram feed and tag me @happyhealthymama!

You may or may not have noticed, but I love using oats to create delicious and healthy snacks and breakfast ideas! Here are some more of our favorites:

Apple Peanut Butter Snack Bars

Blueberry Banana Oat Bars

Pear Oatmeal Bars

 

Pumpkin Baked Oatmeal Muffin Cups

Would you like to save the recipe for Zucchini Oatmeal Snack Bars for later? Here’s an image to save to your Pinterest recipe board! Please let me know if you try these!

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Fresh Cherry Crumble Recipe

This Fresh Cherry Crumble Recipe makes an easy dessert and is made with no refined sugar. 

Who’s looking for an easy summer dessert? I’ve got you covered! I feel like there’s an unwritten rule somewhere that states summer dessert must have fruit. How about some fresh cherries? Oh yes!

When it comes to summer fruit, I have a bit of a my-eyes-are-bigger-than-my-stomach problem. I see all these fresh, in-season fruits and I want them all. So I buy them all. Then I have trouble eating them all while they are still fresh.

That’s how this Fresh Cherry Crumble was born. I wanted an easy dessert that was on the healthy-ish side that would let me use up the last of the fresh cherries I’d bought on a whim because they looked so enticing. I love fresh cherries, but I can only eat so much fruit in a day and my refrigerator was also stocked with fresh strawberries, blueberries, raspberries, and blackberries. 

Buying too much fruit ended up being the best food decision I’ve made in a while because this summer dessert was a hit. When the kids and adults equally love something, you know you have a winner.

This Fresh Cherry Crumble just screamed to be served with vanilla ice cream. So I did. Let me tell you, this combination is tough to beat. Warm fruit desserts served with cold ice cream will always have a special place in my heart. Yes, I love chocolate. But fruit desserts can really hold their own. Agree?

The fresh cherries are sweetened with maple syrup and it really creates a great depth of flavor. The topping is made with flour, butter, almonds, and Sucanat, and it provides just the right amount of sweet crunch.  If you don’t have Sucanat, regular brown sugar will work, but I prefer using less refined sugar that retains some of its nutrients. Might as well have a little more nutrients in our desserts, right?

You bake the crumble until the filling is bubbling out and your house smells amazing. Good luck waiting very long to dig in!

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Fresh Cherry Crumble Recipe

Fresh Cherry Crumble makes an easy summer dessert!

• Author: Happy Healthy Mama
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings

Ingredients

For the Filling

• 4 cups fresh pitted sweet cherries
• 1/2 cup maple syrup
• 1/2 cup water
• 2 tablespoons corn starch

For the Topping

• 4 tablespoons butter
• 1/3 cup Sucanat
• 1/2 cup flour
• 1/2 cup finely chopped almonds (I used roasted, salted almonds)

Instructions

1. Preheat the oven to 375 degrees.
2. In a medium sauce pan, combine the cherries, maple syrup, water, and corn starch. Bring the mixture to a simmer and simmer, stirring frequently, until the mixture is thick, about 7 minutes.
3. Pour the cherry mixture into a medium baking dish.
4. Combine the topping ingredients, using your hands to incorporate the butter. Sprinkle the crumble topping over the cherries.
5. Bake in the preheated oven until the topping is browned and the filling is bubbling out, about 40-45 minutes. ENJOY!

Notes

You can use all-purpose flour, whole wheat pastry flour, oat flour, or a gluten-free blend.

To make this vegan, use coconut oil in place of butter.

Frozen cherries may be used. No need to defrost first.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 292
• Sugar: 38
• Fat: 10
• Carbohydrates: 49
• Fiber: 3
• Protein: 3

 

If you make this Fresh Cherry Crumble recipe, I would LOVE to see it! Please snap a picture and share it on the Happy Healthy Mama Facebook page or share it on your Instagram and tag me @happyhealthymama Happy baking!

If you love summer fruit desserts, you might also enjoy this Healthy Peach Berry Crisp. It’s so good!

Would you like to save this recipe for Fresh Cherry Crumble for later? Here’s an image to save to your Pinterest recipe board!

Please note that links to products are affiliate links. THANK YOU for supporting Happy Healthy Mama!

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Welcome to the second edition of my What’s in Season Now series!  I’m excited to help you figure out what to make with all the fresh vegetables, herbs, and fruits growing during these warm summer months.

Do you have more basil than you know what to do with? This week, we’re thinking beyond the pesto and finding more creative ways to use basil. Don’t get me wrong, I love pesto and make it quite often, even in the winter.

But when you want something different, here are some creative basil recipes that will help you use your basil for weeks and weeks!

27 Creative Recipes With Basil

Loaded Spinach Salad with Avocado Basil Salad

This vegan salad is loaded with goodness. It’s ALL about that Avocado Basil dressing, though! You’ve got to try this one! (A Happy Healthy Mama recipe)

Basil Lemon Collins

Basil in summer cocktails is one of my favorite things. If you haven’t tried it, you must! Recipe and photo from Platings and Parings.

Caprese Grilled Fish

I could live on basil, tomatoes, and fresh mozzarella cheese. I have tried the combination with so many foods, but never fish. I’m excited to try this one from Two Healthy Kitchens.

Zucchini Quinoa Lasagna

I’m kind of obsessed with this noodle-less, vegetarian lasagna. I could eat it every night and be satisfied. Please try it! (A Happy Healthy Mama recipe)

Healthy Tomato Basil White Bean Dip

I’m loving the looks of this summer dip that requires no baking or cooking at all! This is perfect for a healthy snack or to put out as a dip at your next summer barbecue. Recipe and photo from Peas and Crayons.

Ricotta Mango Basil Parfait

These parfaits are easy yet impressive and can be served as hors d’oeuvres or dessert. I’m loving the combination of flavors and the presentation. Recipe and photo from The Nutrition Adventure.

Strawberry Bruschetta

I just adore this version of bruschetta! It starts with goat cheese, then strawberries, basil, and a balsamic vinegar drizzle. This makes an outstanding appetizer! (A Happy Healthy Mama recipe)

Basil Mint Yellow Squash Spiralized Salad

I just LOVE all the fresh herbs and vegetables in this gluten-free spiralized vegetable salad! Mint and basil are two of my favorite flavors and I love how Lindsay uses them together here. Recipe and photo from Cotter Crunch.

Strawberry Basil Infused Water

I love flavoring my water in the summer! Try this strawberry+basil combination–it’s so good! (A Happy Healthy Mama recipe)

Green Bean Tomato and Basil Salad

I like this one because you could potentially use all ingredients from your garden! Lucky you. I dream of having a garden like that someday. Someday…  Recipe and photo from Simply Fresh Dinners.

Quinoa Pizza Pie

Ditch pizza night and have Quinoa Pizza Pie night! All the flavors you love, but it’s packed with nutritionally-dense quinoa! Yes! (A Happy Healthy Mama recipe)

Roasted Summer Vegetable Panzanella

Panzanella is Italian for “bread salad.” I can’t really think of anything that would make a salad more magical than bread, so you definitely should try this one. Recipe and photo from The Nutrition Adventure.

Easy Whitefish with Burst Cherry Tomatoes and Basil

This recipe makes me want to go back to my hometown and get some fresh Great Lakes whitefish and grill it up. I’m definitely craving it now. This looks incredible! Recipe and photo from The View From Great Island.

Caprese Chickpea Veggie Burger

Bring the classic caprese flavor to a healthy veggie burger! Even the carnivores will go for this hearty chickpea burger. (A Happy Healthy Mama recipe)

Peanut Noodles with Cabbage and Basil

I’m partial to anything with peanut sauce, and this looks like a perfect easy and healthy weeknight dinner. I am going to try this one for sure! Recipe and photo from Healthy Seasonal Recipes.

Avocado Basil Pesto Zucchini Noodles

Who loves zoodles? They are a great way to have a veggie-packed meal, and this one is especially great if you need to avoid gluten but want a noodle-like dinner. Recipe and photo from Hummusapien.

 Peach and Basil Moscow Mule

If you love the popular Moscow Mules, why not try this fun twist with fresh summer peaches and basil?! You’ll need some copper mugs (affiliate link) to make these stunning cocktails. Photo and recipe from The Gastronom.

No Churn Melon Sorbet with Basil

Doesn’t this sorbet just look and sound so refreshing? What a perfect summer treat! And no churning means it’s not too difficult or time consuming. I’m in! Recipe and photo from Use Your Noodles.

Spinach-Basil Pesto

I know I said we were going beyond the pesto, but this is pesto with a twist. We add some spinach to it for an extra nutritional punch (why not??) and instead of pine nuts, we use almonds. I make this recipe all. the. time. and it adds fantastic flavor to everything! (A Happy Healthy Mama recipe)

Garlic and Herb Salmon Marinade

Do you have a whole bunch of fresh herbs in your garden? This is a great recipe for you! Put all that fresh flavor to work in this awesome marinade. Recipe and photo from The Seasoned Mom.

Grilled Nectarines with Balsamic Basil Reduction

Grilling fruit? YES! I just love the flavor the grill gives to fruit and that balsamic basil reduction just looks to die for. Time to think outside of the box and give this unique dessert a try! Recipe and photo from Fried Dandelions.

Pesto Pasta Salad

So many pasta salads use an Italian dressing. I like to mix it up and use pesto instead! This is super easy to prepare and is a crowd-pleaser. (A Happy Healthy Mama recipe)

Classic French Ratatouille

I had to include this recipe because I am partial to dishes with layers upon layers of fresh vegetables. This WILL make an appearance in my kitchen this summer, and I might not share. Recipe and photos from Bacon is Magic.

Gin and Cucumber Basil Smash

I guess I’m not the only one who loves basil in my cocktails. Basil+cucumber? Such a fresh drink for summer! Recipe and photo from Kitchen Sanctuary.

Mozzarella Stuffed Basil Turkey Burgers

Have you ever stuffed your burger with cheese? You need to! These turkey burgers are stuffed with mozzarella cheese and fresh basil, which makes them perfect for your summer grilling days! (Happy Healthy Mama recipe)

Basil Feta Greek Yogurt Dip

Basil and feta are a match made in heaven! This dip has extra protein and tanginess from the Greek yogurt and makes a great dip for fresh veggies. (A Happy Healthy Mama recipe)

Bacon and Chicken Skewers with Basil Chimichurri Sauce

Oh, man! It’s ALL about that chimichurri sauce! I love the twist of adding basil. This is another great summer nights recipe. Photo and recipe from Recipes from a Pantry.

If you missed it, check out the first installment of the What’s in Season Now series, 35 Recipes with Bell Peppers! 

Happy summer cooking!

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Avocado Egg Salad (No Mayo)

This Avocado Egg Salad recipe is every bit as delicious as traditional egg salad, but it’s made with avocado instead of mayonnaise. 

This has been one of my favorite recipes for years! This recipe was originally published in 2011. I’ve added some updated photos. I hope you try this and love it as much as I do!

You aren’t afraid of eggs, are you?  The poor egg had a bad reputation for a long time.  So-called health experts pointed their fingers at eggs as a contributor to high cholesterol and heart disease, and eggs remained on the “bad list.”

Once you’re a food on the bad list, it’s hard to get off. People hold onto those beliefs, and letting go can be difficult.

The truth is, eggs are nutritional superstars.  The most recent studies show that regular consumption of eggs does not correlate with an increased chance of high cholesterol or heart disease.

It’s now known that actual cholesterol in food is not the biggest contributor to high cholesterol.  Actually, trans fats, which you find in most processed foods, have a much bigger effect on blood cholesterol levels.Eggs are an excellent source of protein, fat-soluble vitamins, essential fatty acids, and a wide range of minerals like iron, calcium, manganese, and selenium.  And before you go and let your yolk go down the drain, remember that the majority of these nutrients are concentrated in that little yellow center.

Check out the chart below which shows where the nutrients of an egg can be found.  Pay attention to the vitamins at the bottom of the chart.  (That’s right–they’re all found in the yolk!)

Source

If you don’t include the yolk, you’re cutting out half the protein, 90% of the calcium, 93% of the iron, 96% of the B6, 95% of the folate, 91% of the B12, and all of the carotenoids, DHA (essential fatty acid), and vitamins A, E, D, and K!

And for what?  To eliminate the cholesterol and 4 grams of fat?  No way! Eat that yolk. 

Now that I’ve got that off of my chest, we can get right to the recipe. Since I was a kid, I’ve loved egg salad.  I love it the traditional way loaded with mayo, but made this version with avocado for a few reasons.

First, nutritionally speaking, avocados stack up a whole lot better than mayonnaise does.  Second, I have a two-year-old who loves avocado sandwiches, but is afraid of eggs these days.

Meghan used to eat cheese omelets 4 times a week.  Now, there is only about a 50% chance that she’ll eat it once a week.  I thought if I paired the eggs with something familiar, mashed avocado, she just might go for it.  Did you see all those vitamins and minerals in the chart?  I want her to eat eggs!

So avocado egg salad it was, and I was pleasantly surprised.  I didn’t expect to like it as much as I enjoy regular egg salad, but I did.  If you don’t like mayonnaise, this is a perfect compromise to give a try.  You won’t be sorry.

You can serve this as a sandwich or on a bed of lettuce. Either way is delicious!

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Avocado Egg Salad (No Mayo)

No mayo? No problem! This Avocado Egg Salad recipe is perfect without any mayonnaise at all.

• Author: Happy Healthy Mama
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 servings

Ingredients

• 1/2 of a large avocado
• 3 hard-boiled eggs, chopped
• 1 teaspoon country dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dill weed
• 1/4 teaspoon salt (not pictured)
• 1 (scant) tablespoon flat-leaf parsley, chopped (not pictured)

Instructions

1. In a medium bowl, mash the avocado well.
2. Add the rest of the ingredients and mix well.
3. Serve on your favorite bread, in a wrap, or on top of a bed of lettuce.

Nutrition

• Serving Size: 1/2 of recipe
• Calories: 199
• Sugar: 1
• Fat: 15
• Carbohydrates: 6
• Fiber: 4
• Protein: 10

I served Meghan this sandwich with some baked sweet potato chips.

I wish I could say she gobbled it up and it’s her new favorite sandwich.  Unfortunately with Meghan, warming up to new things takes time, even with the familiarity of the avocado.  (Remember the green grilled cheese that she wouldn’t try at first and then decided she loved?)

I’ll keep offering this to her and I believe that soon she’ll like it as much as her mom. Update: Nope. She doesn’t like egg salad. She is now 8 years old, and while she doesn’t like egg salad, she does like hard boiled eggs!

If you make this, or any Happy Healthy Mama recipe, I would LOVE to see! Snap a picture and share it on the Happy Healthy Mama Facebook page or on your Instagram and tag me @happyhealthymama. 

Would you like to save this recipe for later? Here’s an image to save to your Pinterest recipe board!

 

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