Healthy Egg Salad Panini

Healthy Egg Salad Panini
Sometimes you just need a recipe remix to update a tried and true recipe. I’ve tried so many new recipes over the past two years that sometimes I forget about those recipes I truly loved and wanted to make over and over again. Do you find yourself swapping ingredients or augmenting parts of old recipes to make them new again?

I made this recipe originally as a diet lunch option— now that I’m not ditching the carbs, I figured I could make a delightful panini.  The contrast of the warm bread and the chilled egg salad only add to the awesome flavor profile.

Egg Salad Panini

3 large eggs, boiled and peeled
1 tablespoon low-fat Greek yogurt
1 teaspoon mustard
1 teaspoon minced fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 slices bread
handful of spinach


Chop the eggs with a knife. Then combine the yogurt, mustard, dill, salt, and pepper. Mix lightly with the fork until well combined.

Assemble sandwich with egg salad and spinach in between bread, then toast on a panini press until golden brown.

Healthy Egg Salad Panini

Lemon Chicken & Asparagus Quinoa Bowl

Lemon Chicken & Asparagus Quinoa Bowl

Looking for an easy make ahead of time lunch option?  Look no further than this lemon chicken and asparagus quinoa bowl. Seriously, not only are you getting two yummy servings of veggies, but the flavors are insane! The recipe is super easy and straight forward. Plan ahead– store in individual Tupperware containers and you’re good to grab your lunch and go in the mornings. Try it now and thank me later :]

Lemon Chicken & Asparagus Quinoa Bowl

1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
Kosher salt, to taste
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
2 tablespoons water
1 tbsp canola oil, divided
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
1 tbsp fresh ginger
3 garlic cloves, minced
3 tablespoons fresh lemon juice
fresh black pepper, to taste
1/2 head of cauliflower
cayenne pepper, to taste
1 cup uncooked quinoa

Lemon Chicken & Asparagus Quinoa Bowl

Cook quinoa according to directions on package. Using a food processor or box grater, shred the cauliflower into “rice.” Fry rice on a large skillet over medium heat. Season with black pepper and cayenne pepper. Cover and cook until browned. Combine with cooked to quinoa and set aside.

Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.

Lemon Chicken & Asparagus Quinoa Bowl

Heat a large non-stick pan over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve over cauliflower and quinoa mixture.

Lemon Chicken & Asparagus Quinoa Bowl

Kale, Pomegranate & Avocado Salad

Kale, Pomegranate & Avocado Salad

Have you ever peeled and harvested your own Pomegranate seeds? I never had… Until now and boy can I tell you how much I appreciate those perfectly prepackaged seeds they sell at TJ’s. Being the overachiever I am, I wanted to have the freshest ingredients for this salad, cuz, hey, look at the recipe- it’s easy peasy! Next thing I know, I’m scrubbing red-purple Pomegranate juice off of everything for the next 2 hours. I’m pretty sure, I’ll be finding Pomegranate spray for the next 2 weeks.  So much for easy peasy… Save yourself the hassle, if you’re new to the Pomegranate peeling game, and buy some per-packaged ones and enjoy this delightful and refreshing salad in less 20 minutes, without the cabinet scrubbing :]

Don’t let my Pomegranate dilemma take away from the excitement of this recipe.  Not only is it a quick fix for lunch or as a side for dinner– you could easily add some hard boiled eggs or chicken breast and make it into a hearty dinner!  With summer around the corner, it’s the perfect refreshing salad recipe for BBQ’s and potlucks.

4 cups chopped kale
1 avocado, diced
1/2 cup cooked quinoa
1/2 cup pomegranate seeds
1/2 cup chopped pecans
1/4 cup crumbled goat cheese

lemon vinaigrette
1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
1 tablespoon honey

Kale, Pomegranate & Avocado Salad

To make the vinaigrette, whisk olive oil, apple cider vinegar, lemon zest and juice, and honey in a small bowl; set aside.

Place chopped kale in a large bowl; top with avocado, quinoa, pomegranate seeds, pecans and goat cheese. Pour the dressing on top of the salad and gently toss to combine.

Kale, Pomegranate & Avocado Salad

Nutella Lava Cake

Nutella Lava Cake

There are few things in life as enjoyable as a single serving dessert when you’ve had a long hard day. I found this recipe by chance and decided to give it a go one night. I have never made a better decision. I opted to top this delightful cake with a scoop of coffee ice cream to create the perfect dessert. I dare you to not make this recipe multiple nights in one week- yes, it’s that good!

Recipe below is for two single serving lava cakes– it’s always nicer not to have to share right? You can easily half the recipe if you’re looking for a single serving, or make the full amount for seconds ;]

Nutella Lava Cake

5 tablespoons white whole wheat flour
4 tablespoons granulated sugar
4 tablespoon unsweetened cocoa powder
1/4 teaspoon baking soda
pinch of salt
6 tablespoons almond milk
2 tablespoon unsweetened applesauce, mashed banana, or yogurt
1/2 teaspoon vanilla
1/4 teaspoon apple cider vinegar
2 spoonfuls nutella

Nutella Lava Cake

In a medium bowl, combine the white whole wheat flour, sugar, cocoa powder, baking soda, and salt. Add in almond milk, applesauce, vanilla, and apple cider vinegar and stir until uniform and no dry pockets remain. Set aside.

Scoop 1/4 of the batter into each ramekin. Add a spoonful of nutella to the middle and cover with the remaining batter (1/4 of the original amount in each ramekin).

Bake in the over at 350 degrees Fahrenheit for 12-15 minutes.


I apologize for the lack of updates here at BB&B, but I’ve had a busy month of May– not only I move into a new apartment, but Bill and I also bought a yellow lab puppy.

We picked up Aspen on May 9th and it’s been go, go, go ever since! Aspen was super calm and quiet when she first arrived home, now she is active and vivacious. I think it’s safe to say that Aspen is finally both crate and potty trained. Fingers crossed! She is also a pro at the “Sit” and “Stay” commands.

We decided to reward Aspen with her first trip to the beach this weekend (don’t worry it was a private beach, not a public dog beach). She enjoyed hanging out on the sand, but let’s just say she wasn’t too pleased when a wave finally caught up to her. She loves playing with tennis balls, but we’re still working on the release part of playing fetch.

Aspen is the perfect addition to our family and continues to impress the two of us with her intelligence and spirit. Although, she may have been a little too spirited with a phone charger and a couple of books. We’ve made some puppy proof alterations since then and she is doing great!

I look forward to sharing our journey with Aspen and some new dog friendly ideas and recipes!