Tag Archives: delicious

Sriracha Deviled Eggs with Bacon

When was the last time you had a deviled egg?

Maybe, like me, it never crosses your mind to make them. I’ve had some that I really enjoyed, but there have been to many times that they’ve been an unwelcome guest at some outdoor summer gatherings. I can see them now in my mind’s eye, looking sun scorched and forlorn or soupy and slimy, among much more appetizing dishes.


But then came the happy hour menu at a local restaurant.

Listed on the menu with the typical appetizer selections were spicy deviled eggs. It struck me as odd,” hmmmmm…. I wonder what those would taste like?”…..so I ordered them. Wow. No longer will I think of deviled eggs as the black sheep of hors d’oeuvres. YUMMO!!


  • 6 hard boiled eggs
  • 3 strips of bacon ~ crispy
  • 3 tablespoons mayonnaise or veganaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon raw honey or sugar
  • 2 teaspoons sriracha
  • salt and pepper
  • chopped green onions  or broccoli sprouts for garnish


  1. Peel eggs and cut in-half lengthwise.
  2.  Scoop all yolks into a bowl and mash with a fork. Add mayonnaise, mustard, and honey (or sugar). Stir to combine or use a mixer. Season to taste with salt and pepper.
  3. Use a spoon or piping bag to fill each half of an egg with mixture. Squirt a dab of sriracha sauce on top of each egg, break bacon up into smaller pieces and put on top of eggs, sprinkle with green onion or sprouts and serve.

Gluten -free Almond Butter Zucchini Muffins.

This is a great option if you have a sweet tooth in the morning. The muffins are super moist due to the zucchini and sweetened with pure maple syrup. You can make a batch of these muffins ahead of time and freeze them until you need them. These are very low in calories ( around 100 cals per muffin) so you can have two! 🙂


1     cup zucchini, shredded

1     cup natural creamy almond butter

1/4  cup maple syrup

2     large eggs

1/2  tablespoon chia seeds

1     teaspoon apple cider vinegar

1     teaspoon cinnamon

1     teaspoon vanilla

1/2  teaspoon baking soda

1/4  teaspoon salt

2     tablespoons dark chocolate chips. Certified gluten free. (optional)



pre-heat oven to 375f (191C) and prepare the mini muffin tin by spraying cooking spray, or line tins with paper liners. set aside.

Add all ingredients except chocolate chips into a medium sized mixing bowl. Stir until well combined. If desired fold in chocolate chips. Fill each muffin tin 3/4 full with muffin mixture.

Bake for 7-8 minutes or until the tops are set up. insert a knife and if it comes out clean they are done. Allow muffins to cool for 5-7 minutes or until they are cool enough to handle. Remove from muffin tin and place on a cooling rack.

Eat fresh with grass fed butter or freeze and take out one when you want one.


Summer Corn & Blueberry Salad


6     ears of fresh sweet corn, husked

1     cup fresh blueberries

1     small cucumber, sliced

1/4  cup finely chopped red onion

1/4  cup chopped fresh cilantro

1     Jalapeno pepper,  seeded and finely chopped.

2     tablespoons fresh lime juice

2     tablespoons extra virgin olive oil

1     tablespoon raw honey

1/2  teaspoon ground cumin

1/2  teaspoon Himalayan salt 


In a large dutch oven bring salted water to a boil.  Add corn.  Cook covered for 5 minutes or until tender

When cool enough to handle, cut corn from the cobs. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and Jalapeno.

For dressing, combine lime juice, olive oil, raw honey, cumin,and 1/2 tsp. salt. combine and mix well. Add to salad and toss.

Cover and refrigerate overnight.








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