Disclosure: I was compensated by Davidson’s Safest Choice Eggs for this post. All opinions and photos remain my own. Thank you for supporting the brands that help make this blog possible.
Summer is just around the bend and with it come days of soaring mercury.
While I’ve been known to make crazy decisions on hot summer days, for the most part, the simpler meal preparation is, the better. And if the oven can stay off, I’m a much happier girl. It’s bad enough having to turn the air conditioning on without having to battle the oven for a steady cooler temp! Let’s keep the heat to a minimum.
Breakfast, in particular, becomes a series of quickies. Gone are the muffins and coffee cakes of winter mornings, replaced by more refreshing alternatives like yogurt, fresh fruit, and smoothies. Not only do they help me start the day on the right foot, ensuring I check off at least a couple servings of fruit from my list of daily requirements, but they’re just so darn easy. Easy is my middle name. (…alright, maybe not.)
Fruit is fantastic, but it tends to be lacking in protein.
And that’s where Davidson’s Safest Choice Eggs come in. When I was pregnant with my son, I got in the habit of drinking raw egg smoothies for breakfast. The fruits were interchangeable, but there was always a raw egg to help with the *texture and, of course, give me a nutritional boost. Despite their benefits, raw eggs are a touchy subject with some people. We’re cautioned by the FDA to cook eggs thoroughly. Because Davidson’s Safest Choice Eggs are pasteurized in a warm water bath, eradicating the risk of Salmonella, there’s no need to worry anymore. You can have your raw egg and eat it, too!
To the uninitiated, it may sound a little strange, but hear me out and give it a whirl. You’ll love how nice and frothy your smoothies become, and you’ll love even more that you’re doing something good for your body. Cheers!
Davidson’s Safest Choice Eggs wants to help you beat the heat this summer!
Have you heard about Davidson’s Safest Choice Eggs’ Pinterest Contest? All you have to do is submit a pin of your favorite no-bake recipe by June 30th in order to get in on the goods. There will be 2 prize packages up for grabs each week–will you be one of the winners? Get on over there and find out! Good luck!!!
- 1 fresh pineapple
- ½ cup canned light coconut milk (shake well before opening the can)
- 1 Tablespoon extra virgin coconut oil (the less processed kind)
- ½ teaspoon vanilla extract
- 1 Davidson's Safest Choice Pasteurized egg
- Chop the top and bottom off the pineapple, then cut the skin off.
- Cut the flesh off around the core, chop, and throw into your blender.
- Add the coconut milk, coconut oil, vanilla, and egg to the blender.
- Puree until smooth (it may take a couple minutes).
- Pour into 2 chilled glasses and serve immediately.
*The lecithin in egg yolk is an emulsifier, helping oil and water play nicely together–molecules that normally don’t mix well. A great example of this is mayonnaise versus vinaigrette. Oil and vinegar will separate again after being shaken because they are an unstable emulsion; but if you add egg yolk, you can create a stable dispersion, like mayonnaise. In a smoothie, then, you get a nice, thick, foamy texture when you add a raw egg that lasts long after the blender is turned off.