Did you know you can dye Easter eggs using all natural ingredients that you could probably find in your kitchen? Yup. Vegetables, fruits, herbs and juices are perfect for coloring eggs.
I don’t know about you but I’m not a fan of synthetic dyes in close contact with my food. I mean, that vibrant blue egg isn’t exactly appetizing when you crack it open and discover the egg itself is partially colored too.
If you use natural dyes, the inside of your eggs will be completely uncolored – so much more appetizing.
Try using any of these all natural dyes:
3+ tablespoons turmeric –> yellowish orange
3-4 tablespoons paprika –> soft orange-ish pink
4 cups, chopped cabbage, boiled in water and vinegar –> robin’s egg blue
2 cups grape juice to 2 cups water, plus 2 tablespoons vinegar –> dark grayish blue
4 cups of raw spinach –> pale mint green
2 handfuls fresh, mashed blueberries –> blue
How to dye all-natural Easter eggs at home:
Soft boil your eggs. (Plunge them in boiling water for about 6 minutes before removing them.)
Place eggs in bowls or jars, separated by how many you’d like in various colors.
Make dyes by combining any of the ingredients below with 1 quart water and 2 tablespoons of white vinegar in a pot. Boil for 5-7 minutes to get the colors out of the ingredients. Be sure to wear gloves when mixing the dyes or you might stain your fingers!
Pour dyes into your various bowls and jars and allow them to sit for 4 to 6 hours, checking occasionally to see if colors are as saturated as you’d like.
Remove eggs and place on a rack or paper towels to dry.
I am a huge advocate for creating foods/sauces/dressings/just about anything from scratch. It’s the only real way to know what you’re eating. And a good salad dressing without a bunch of nasty-ass preservatives and artificial ingredients is REALLY hard to come by.
So over the past 6+ months, I’ve experimented with creating my own. Some are super tasty, but some could still use a little work.
This simple, lemon chia seed dressing is perfect for your summer salads.
I love it over the Sweet Kale Salad Kit from Costco, which is one of my weekly staples. It’s basically superfood heaven: shredded broccoli, Brussels sprouts, green cabbage, kale, chicory, pumpkin seeds and cranberries. I ditch the pre-packaged dressing that comes in the bag since its filled with a bunch of ingredients I can’t even pronounce, and use this one instead.
1/4 cup extra virgin olive oil juice of one lemon 1/2 tsp chia seeds 1 tbsp agave syrup (or stevia/your choice of natural sweetener)
Whisk together all of the ingredients and enjoy over your favorite salad.
Yesterday I talked about the calories behind your favorite Easter candy, and unfortunately you don’t get much bang for your buck in the nutrition department (duh!). I tend to allow myself a few pieces if I’m out and about, but trouble shows up if I buy a whole bag of candy and keep it readily available in my house.
Sometimes it’s a little sad to not put out a candy dish filled with my favorite pastel goodies, but I’ll be the first to admit I don’t have enough self-control for that.
The good news is you can still create a festive home without the sugar overload. Turns out, Easter candy makes darling decor! Who knew?
I’m not all that into arts and crafts, but I’m loving these candy filled vases. Super simple and totally effortless.
Question: Would you ever use candy as festive decor? How do you feel about arts and crafts?
It’s no secret that I love eggs (see this, this and this). And with Easter right around the corner, I thought I’d share my technique for the perfect hard boiled egg.
To be honest, hard boiled eggs can be a little tricky to get just right. Don’t you agree?
I think one reason is that if you google/youtube how to make a hard boiled egg you get 1,000+ techniques.
Some adding vinegar. Some with baking soda.
So many different methods! How is that possible?
I need simplicity. And I need a technique that works.
Well, I’ve finally discovered just that.
My method is SUPER SIMPLE. Nothing but eggs and water. It never fails. I’ve never dealt with the dreaded grey yolk. I’ve never had a soft, under cooked egg nor an overcooked white.
Perfect eggs, every time.
Hard Boiled Eggs:
Place eggs in a saucepan and cover with at least ½ inch of water.
As soon as the water reaches a rolling boil, remove from heat and cover with a lid for 15 minutes.
Drain hot water from the saucepan. Add enough ice cubes and cold water to cover the eggs, allowing eggs to cool for 10 minutes.
Remove from ice water and peel or store in the refrigerator.
**To peel the eggs, gently tap on hard surface, then roll between palm of hand and surface. The shell will quickly appear to be shattered on the egg. Begin to peel the shell – most of it should stick together as it easily comes off of the egg.
I’m so excited to share that Mark and I finally splurged on a perfect pair of brand new beach cruisers!
It’s starting to feel more and more like summer in San Diego, and we figured getting bikes would be a great way to kick off the sunny season. We know we’ll be riding them a ton, especially over the next 6+ months as the weather warms up. And this time of year, (or all the time, really) the beach is where it’s at. There’s nowhere else we’d rather be.
We took them out all day on Sunday, biked from Pacific Beach to La Jolla Cove, had lunch and rode back. That’s like 14 miles! Great exercise and SO FUN!
I can honestly say I feel most alive when I’m on a bike. While I don’t take my biking too seriously (unless I’m in a spin class!), I find it so relaxing just cruising up and down the beautiful Southern California coast. And I can’t seem to wipe the smile off my face.
Do you have a bike? What kind of biking do you like to do (beach cruising, mountain biking, cycling, spin class – that counts too!)?
Saturday morning I had the most delicious açaí bowl for Breakfast from our hotel in Newport Beach. This “Bonzai Bowl” was made with açaí yogurt, fresh assorted tropical fruit – strawberries, pineapple, mango, kiwi, banana – and topped with toasted coconut, pistachios, and granola.
It was absolutely heavenly!
“Açaí is the king of the superfruit jungle is this tiny purple palm fruit called açaí. A staple food for the local Amazonians, açaí is rich in antioxidants (specifically anthocyanins like those found in red wine) and healthy fats similar to olive oil, plus it has no sugar. This combo makes açaí a powerhouse of satisfying nutrition.”
I loved it so much that I’ve been craving another açaí bowl ever since. So, of course I had to learn to make them at home.
Summer is rapidly approaching and it’s time to start working your arms. Yesterday would have been better, but today is a good day to start.
So here you go: 5 fabulous moves for sexy, tank top arms.
You will need a set of 5-10 lb dumbbells. Do 10-12 reps of each move and complete the circuit 3 times.
1. Bicep curl. Hold a pair of dumbbells at your sides, palms facing forward, and keep your back straight and chest up. Without moving your upper arms, bend your elbows and curl the weights toward your shoulders. Slowly lower the weights back to the starting position, straightening your arms completely.
2. Tricep Extension. Lie face-up on a bench or on the floor. Hold dumbbells above your head, arms straight and palms facing each other. Without moving your upper arms, bend your elbows to lower the dumbbells until they are at either side of your head. Pause, then lift the weights back to the starting position.
3. Chest Fly on Stability Ball. Assume position on stability ball as shown with upper back on the ball and feet hip width apart on the floor. Hold arms overheard with palms facing each other. Slowly lower dumbbells out to the sides until you feel a stretch in your chest. Return to dumbbells over head.
4. Lateral Raise. Stand up straight with dumbbells at your sides, feet shoulder width apart. Slowly raise the dumbbells out to the side until they are level with your shoulders. Lower the dumbbells with control to your sides.
5. Pushups. Get into a plank position (or drop to your knees), hands directly under the shoulders. Engage your abs, and with a flat back, begin to lower the body until your chest nearly touches the floor. Draw the shoulder blades back and down, while keeping the elbows tucked close to the body, so the upper arms form a 45-degree angle at the bottom of the push-up position. Keeping the core engaged, exhale as you push back to the start position.
Question: What are some of your favorite arm exercises?