Deviled Eggs

Deviled Eggs

A high-protein, low-carb hors d'oeuvre with the yolks removed to cut out the cholesterol.

12 eggs (for easy peeling, see note at bottom of recipe)
1 C cottage cheese, low-fat
1½-2 Tbsp Dijon or prepared mustard
¼ tsp garlic powder
¼ tsp onion powder
1/8 tsp turmeric
Paprika for garnish

Arrange eggs in a single layer in a saucepan and cover with water. Bring to boil, remove from heat, cover pan and let sit for 30 minutes for eggs to finish cooking. Cool with cold water and shell eggs. Slice eggs, remove yolks and *discard egg yolks. Add cottage cheese, mustard and seasonings to jar and secure lid. Select “Sauces”. Spoon blend into zip-top bag, snip bag corner, portion the blend into the egg halves and garnish with paprika.

*As a variation, try adding a few of the cooked egg yolks to the blend in order to deepen the yellow hue and add back calcium, potassium and folate.

Note: Purchasing eggs several days before preparing the recipe helps to increase the air space between the hard outer shell and the inner membrane and increase the pH of egg making it easier to peel hard boiled eggs.

Vegan Veggie Bean Burgers

1/2 cup rolled oats
2 Tbsp (1 big chunk) onion
1 med carrot, halved
1/2 bell pepper
1 jalapeno, halved with seeds and membranes removed
1 15-oz can black beans, rinsed, drained and divided
1 Tbs water
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp salt
cooking oil or cooking spray to grease pan

Add oats to jar and secure lid. Press "Speed Up" until the blender reaches speed 5. Run cycle for 20 seconds and press "Pulse" to stop the blender. Add oat flour to mixing bowl and set aside. Add onion, carrot, bell pepper and jalapeno to the blending jar. Add enought water to cover the vegetables, secure lid and press "Pulse" 8 to 10 times. Pour chopped vegetables over a fine mesh strainer. Press out liquid and then add to the chopped vegetables in the mixing bowl. Add 1/2 cup black beans to mixing bowl. Add remaining beans, 2 tablespoons water and seasonings to the jar. Secure lid and press the "Sauces" button. Add bean blend to mixing bowl and incorporate with other ingredients. Allow mix to sit while a nonstick skillet heats up. Grease the skillet and scoop about 1/2 cup of mix per patty and flatten with back of spoon. Cook patties until heated through.

Raspberry Orange Grape Juice

2-3 cups peeled oranges
1-2 cups grapes
2 cups ripe raspberries
Press "Whole Juice" button

Whole Wheat Pancake Batter

Add 1 cup whole grain wheat to jar and press the Speed Up button until it is blended into flour.
Add the following
1 to 1/4 cups low fat milk
1 1/2 tsp favorite cooking oil
2 Tbs sugar
1 1/2 tsp baking powder
1/2 tsp salt
Secure lid and press the Batters button. Cook as you normally would any pancake.

Rice Milk

Add 3/4 cup brown rice to jar and grind into a fine powder by pushing the Speed Up key to level 9 or 10.
Add 3 cups tepid, purified water to rice flour.
Add 3 tsp. molasses, honey or other sweetener.
Add 1 1/2 tsp vanila or 1 1/2 tsp almond extract.
Add 1/8 to 1/4 tsp salt (optional).
Secure lid and press the soup button. Strain fresh "milk" through three to four layers of fine cheese cloth. Refridgerate. Stays fresh up to 3 days.

Fresh Vegetable Juice

Add to the blender jar in the following order-
4 to 5 large tomatoes, quartered
1/4 of a medium onion
1 stalk celery, cut into approximately 3in pieces
1 small carrot, cut into approximately 3in pieces
Secure lid and press the "Whole Juice" button