Revisiting Egg Salad

I am proud to admit that I have formed the healthy habit of packing my lunch for work. I began experimenting with delicious recipes last summer that I could bring to work and not have lunch envy of my co-workers who tend to buy theirs.  Last year, I realized the amazing substitution secret of Greek yogurt for mayonnaise, and I’ve stuck to that substitution ever since. I used it in egg salad last year, and tried out a different recipe this year, which I know I’ll make again and again (it’s so addicting).

I also discovered the power of endive leaves- the perfect dipping utensil with a slightly bitter bite and crisp crunch. No need for chips! So the next time you’re in the mood for something creamy, spicy, crunchy and all-around satisfying to bring to lunch, try my Curry Egg Salad with Endive.


INGREDIENTS (makes 1 serving)

2 hard boiled eggs, slightly mashed

¼ cup chopped granny smith apple

½ head endive leaves

⅛ cup greek yogurt

2 tbs. dijon mustard

1 tbp. white wine or white balsamic vinegar

1 tsp. curry powder

1 ½ tbsp. chopped cilantro

salt and pepper


In a medium bowl, combine yogurt, mustard, vinegar, curry powder, salt and pepper. Make sure it tastes to your liking before adding eggs. Mix vigorously to combine. Fold in apples and cilantro. Just before eating, spoon enough egg salad to fill each endive leaf.



You may have heard by now, but Chia seeds aren’t just for growing pets anymore. In fact, they’re a great source of fiber, and a terrific thickening agent in place of flour or corn starch. I, however, have maximized the benefits of these little seeds by making chia pudding: a mixture of chia seeds and milk (and other flavors) that becomes thick, creamy and the perfect satisfying breakfast. I’ve only stuck to a basic Chia Pudding recipe so far, but I’m planning on experimenting with different flavor additions and toppings, as the seasons change.


INGREDIENTS (makes 1 serving)

2 tbsp. chia seeds

⅔ cup almond milk (or whatever milk you prefer)

¼ tsp. vanilla extract

3-5 drops liquid Stevia or honey

dash of cinnamon


Combine all ingredients in a mason jar and shake. Refrigerate at least two hours or over night. Shake once more before opening. Top with fruit or honey.

I can’t wait to add seasonal mix-ins like pumpkin puree and seeds, apples, cocoa powder and- eventually- peppermint extract! What flavors would you like to see in Chia Pudding?