Eggcellent! 12 days to Regionals!

 Sunday, April 29, 2012

Prepare to have your minds BLOWN as you DANCE YOUR ASSES OFF for our first ever DANCE WOD! 

Be ready for anything….


Our adage isn’t “Welcome to the party” for nothing………




CAST IRON COOK OFF  is 6 days from today. Let’s send off our Crossfit Games Regional Team Competitors with a grand time of food and drink. 

Whenever I’m short with time and hungry, I always seem to turn to the incredible, edible EGG; and not just for breakfast. So versatile in preparation, it is legend that the 100 folds in a chef’s toque is meant to represent the 100 ways you can cook an egg. 

Bird eggs have been valuable foodstuffs since the era of hunter and gatherer societies in early prehistory. It wasn’t until about 7500 BCE that humans in Southeast Asia started to domesticate wild fowl for both their meat and eggs, ranging from the pelican, ostrich, and quail. Today, if one is eating eggs, it assumed that it is a chicken egg, but exotic varieties are widely available.

Nutritionally speaking the egg is a great source of protein; about 6.5 grams in a large egg, of which 3.5 grams of it is found in the yolk. One egg counts as one protein block (7 grams)if you’re zoning. They supply all 11 essential amino acids, the building blocks of life, and contain vitamin and minerals A, D, E, riboflavin, folic acid, choline, potassium, iron, calcium, and phosphorus, just to name a few. All the vitamins A,D and E  are found in the yolk, so those of you whom are preparing your morning omelet with just the whites are shortchanging yourself in nutrients.  

Please share how you like your eggs in the comments section. 



Green Eggs & Ham 1

Green Eggs and Ham (Adapted from Ptit Chef)

4 eggs

3 slices prosciutto

4 Tbsps Spinach-Basil Pesto (recipe below)— Store bought is fine, as well 🙂 

Coconut oil or Olive oil to coat bottom and sides of ramekins

sea salt & fresh cracked black pepper
1.  Preheat the oven to 350F.  Lightly oil 4-4oz ramekins and place on a cookie sheet.
2.  Slice each piece of prosciutto into 1/2″ thick ribbons.  Divide evenly between the 4 ramekins. 
3.  Crack 1 egg into a small bowl and carefully pour on top of prosciutto, repeat with the rest of the eggs and ramekins (by cracking the egg into a bowl first you make sure no shells get in each ramekin)
4. Top each egg with 1 Tbsp of spinach-basil pesto.  Top with a pinch of salt and a few turns of the pepper mill.
5.  Bake for 15 minutes or until eggs are set. Let cool for 5 minutes before serving.
Spinach-Basil Pesto
makes 1 cup
5 oz fresh spinach – washed and dried
1 oz. fresh basil
1/4 cup roasted pine nuts – shelled
2 garlic cloves – peeled
1/3 cup grated pecorino romano or parmigiano reggiano (optional)
1/2 cup extra virgin olive oil
Salt and Pepper to taste
1.  Place pine nuts and garlic in a food processor fitted with the blade attachment (a blender will work too). Pulse for a few second to begin to break down the garlic & nuts.  Add the spinach and  basil to the food processor and pulse until a chunk paste forms.  
2.  Stream the olive oil in as the food processor is running until a thick saucy consistency.  Add the grated cheese, if desired, and S/P, pulse once or twice to combine.  Use immediately or store in air tight jar for up to 3 days. Can be frozen for several weeks, so go ahead and make a large batch 🙂 

Here is another Green Eggs and Ham recipe.

Entertaining? Try Scotch Eggs or Guacamole Deviled Eggs as  hors d’oeuvres. 

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