Sunny Seeds Nutrition

With all of the ‘foodie’ pictures, blogs, shows, etc. inundating us on a daily basis, we’ve put a lot of pressure on ourselves to cook fancy and complicated meals every single day of the week.  I definitely enjoy putting a sophisticated meal on the table for my family, but I try to give myself periodic nights filled with simplicity.  One of our simple nights that I rotate into the dinner schedule relatively often is egg salad night!  I’m far more motivated nowadays to make egg salad because I’ve found a way to make quick and easily peelable eggs in my Instant Pot® (IP), which I’ll share with you today!  Though I’ll also give you my version of egg salad, I’m excited, in general, to share my tried-and-true method for Instant Pot hard-boiled eggs in this blog entry so that you can enjoy them in whatever context you desire!

Instant Pot Hard-boiled Eggs
Servings vary

Ingredients
6-8 eggs
1 cup water

Instructions
1. Place 1 cup of water into IP pot, and place trivet inside.
2. Place 6-8 eggs on trivet, place the IP lid on and lock into place.  Make sure vent knob is set to ‘Sealing.’
3. Set IP to Manual, High Pressure for 6 minutes.
4. When cooking cycle is complete, carefully do a quick release.
5. Open IP, remove eggs with tongs and place into ice bath.  Transfer eggs out of the ice bath to a container and place in the refrigerator until ready to peel, use and eat!

Quick and easy Egg Salad
Serves 4-6

Ingredients
6 IP-cooked hard-boiled eggs, peeled
1/4 cup mayonnaise
1 teaspoon mustard
3 kosher pickle spears, minced
4 stalks celery, minced
Salt and pepper to taste

Instructions
1. Mash eggs in bowl.
2. Mix in all other ingredients.
3. Season with salt and pepper to taste.

So, the very last time I made this egg salad, I served it open-faced on whole-grain toast, with avocado and these Brussels Sprouts on the side.  A nutritious, well-balanced, tasty and simple meal!

Since I already covered egg nutrition in a past post, I thought today I’d talk about another vegetable that I enjoy using in dishes since it provides both nutrition and a nice crunch!  I’m talking about. . .

CELERY

Celery contains:
Fiber: improves digestion and/or decreases blood cholesterol
Folate: critical in the synthesis of genetic material (i.e. DNA) and cell division
Molybdenum: cofactor for enzymes involved in protein metabolism, antioxidant usage, drug and toxin metabolism and detoxification
Pantothenic Acid (Vitamin B5): Critical in fatty acid synthesis and degradation
Potassium: helps maintain proper blood pressure and fluid balance, lowers risk for kidney stones and is associated with increased bone mineral density
Vitamin K: critical for blood clotting and bone structure

So, that’s all for now.  Please feel free to ask questions about my experience with the IP, Weekday Vegetarianism, celery, general nutrition or whatever! See you next time!

References:
1. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=14
2. https://ods.od.nih.gov/factsheets/Folate-Consumer/
3. http://lpi.oregonstate.edu/mic/minerals/molybdenum#function
4. https://ods.od.nih.gov/factsheets/PantothenicAcid-HealthProfessional/
5. https://ods.od.nih.gov/factsheets/Potassium-HealthProfessional/
6. https://ods.od.nih.gov/factsheets/VitaminK-Consumer/

Disclaimer:
Any content you find on Sunny Seeds Nutrition Blog is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you have regarding a medical condition.