Bariatric Foodie Play with your food
(Dear Margaret: This is by far one of the BEST food pictures I’ve ever been sent!)
The lunch judge – Pam T. – is not easy to please.
We’ve been friends forever and two more days. You all know
her without knowing her, especially if you’ve ever bought a Bariatric Foodiebook – she designed all the covers!
her without knowing her, especially if you’ve ever bought a Bariatric Foodiebook – she designed all the covers!
And as hard as she works on her design stuff and as
meticulous as she is with it, she is a self-professed “lazy cook.” I can’t get
her to try any of my recipes that involve more than a few ingredients or a few steps. When she does try my recipes, she always plays with it to reduce the amount of ingredients and steps!
meticulous as she is with it, she is a self-professed “lazy cook.” I can’t get
her to try any of my recipes that involve more than a few ingredients or a few steps. When she does try my recipes, she always plays with it to reduce the amount of ingredients and steps!
So I was especially curious to see which lunch recipe she
chose as the winner. Pam would like you to know it was not an easy decision. Each judge had to prepare the recipe(s) they
were considering for the win. I believe Pam tried three.
chose as the winner. Pam would like you to know it was not an easy decision. Each judge had to prepare the recipe(s) they
were considering for the win. I believe Pam tried three.
But in the end, here is the winner!
Margaret’s Avocado
Egg Salad
Egg Salad
- 4 hard boiled eggs
- 1 large avocado
- 1 tbsp dill pickle relish
- 3 tbsp mayonnaise
- Salt and pepper to taste
- 1 tsp onion powder or 2 tbsp minced onion
- Paprika (optional)
Directions:
Slice hard boiled eggs and remove the yolk.
Mix the yolk
with relish, mayo, salt, pepper and onion (just as if you were making deviled
eggs).
with relish, mayo, salt, pepper and onion (just as if you were making deviled
eggs).
Chop the egg white, cut the avocado into bite size piece and add to the
eggs.
eggs.
Pour the mayonnaise mixture over top, gently mix to coat everything.
Spoon on a lettuce leaf and sprinkle with paprika. Serve.Here’s what Pam had to say about what makes this a winning recipe:
“It’s egg salad, with a twist! I love that this is as easy to make as normal egg salad, but the addition of avocado takes this egg salad to the next level. I also loved that this is a low-carb option by using lettuce leaves as the vehicle for the salad rather than bread.”
So there you have it. Simple. Nutritious. Good! Here’s Pam’s photo of Margaret’s recipe:
