Nothing says summertime like a day at the beach! Pack a scrumptious, healthy lunch, and you’ve got the perfect way to keep everybody smiling and splashing all afternoon long. Here’s the first recipe in your Lunch at the Beach menu, Chipotle Deviled Eggs.
Keep reading for more easy recipes that are just right for an afternoon at the beach. You started with Chipotle Deviled Eggs. Up next: tasty BLT & Avocado Wraps, with plenty of heart-healthy, brain-boosting avocado. (And bacon. Because BACON!) Then there’s Garlic Hummus with Lentil Chips and Fresh Fruit with Cinnamon Almond Butter.
To finish it all off, you’ll get a fun Lunch at the Beach guide, with tips and ideas for your very best day at the beach. Enjoy your time in the sun and waves with a quick game of Sand Pictionary or Beach Ball Relay, then make a vacation memento with seashells. And don’t forget about an easy way to make sure you’ve got cold drinks on hand all day. This is the stuff vacation dreams are made of!
Chipotle Deviled Eggs
Appetizers & Snacks
July 29, 2016
These delicious little protein bombs are perfect to grab and go. The chipotle adds just the right hint of smokiness without overwhelming heat!
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
Note: This recipe contains eggs. If you are egg intolerant, this recipe is not for you.
Ingredients
5 large eggs
3 tbsp Sugar Impact Mayonnaise
3/4 tsp Dijon mustard
3/4 tsp grated lime zest
1/8 tsp ground chipotle pepper
1/8 tsp paprika
1/8 tsp sea salt
2 tsp chopped fresh cilantro
Directions
1Place the eggs in a medium saucepan and add enough cold water to cover them by 2 inches.
2Bring the water to a boil over high heat; cover the pan, remove from the heat, and let stand for 12 minutes.
3Meanwhile, fill a bowl with ice and water. Transfer the eggs to the bowl of ice water and let cool for 15 minutes
4Peel the cooled eggs and halve each lengthwise.
5Place the yolks in a bowl with one whole egg white; set the remaining whites aside.
6Mash together the yolks and white with a fork until fairly smooth.
7Stir in the mayonnaise, mustard, lime zest, chipotle pepper, paprika and salt; mix well.
8Set the reserved egg whites on a plate, cut-side up, and spoon the filling into each half.
9Cover with plastic wrap and chill for at least 1 hour before serving.
10Sprinkle evenly with the cilantro before serving.
Nutrition Facts
Sugar Impact Mayonnaise
Sauces, Rubs & Dressings
July 29, 2016
Store-bought mayo comes packed with sweeteners, damaging oils, and mystery additives known as “natural flavors.” This vegan-friendly homemade version is fresh and creamy, but without the sugar impact or eggs.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
Ingredients
1/4 cup unsweetened coconut milk
1/2 cup raw cashews
4 tsp lemon juice
1 tbsp Dijon mustard
1/2 tsp sea salt
1/2 cup macadamia nut oil
Directions
1Combine the coconut milk, cashews, lemon juice, mustard, and salt in a blender and puree.
2With the blender running, add the oil in a slow, steady stream until the mixture is thick and creamy.
3Store in an airtight container in the refrigerator for up to 3 weeks.