Egg Bites


This morning I tried a recipe that resembles the Sous Vide Egg Bites Starbucks is now selling and used this recipe as my guide.  My husband had them and liked them so I tried my best to make him some from our kitchen.   They are very light a fluffy – between a quiche and a soufflé.

I haven’t used my Steam feature on the Instant Pot and was excited to see what 8 minutes did with this recipe.  I wasn’t disappointed.

My goal in writing this post is more of a review of the recipe and share what ingredients I used, which I might add next time, what containers worked, what containers worked best and any insights I discovered while I gave it a whirl.

The Ingredients I Used

  • 4 Organic Eggs
  • 1 1/2 cups Organic Mexican shredded cheese
  • 1/4 cup Organic Half and Half
  • 1/2 cup Low Fat Cottage Cheese
  • 1/2 tsp Salt

Containers and How I Prepared Them

  • I baked in ramekins, a short mason jar, a pint mason jar.  All were cooked through but I like the ramekins best because it provided consistent distribution of the bacon and egg.
  • Sprayed each container with coconut oil from Trader Joe’s.  This is not mentioned in the recipe and is essential for releasing the egg.
  • After cooking per instructions, remove from Instant Pot, take off the foil and let rest for 10 minutes.  Run a sharp knife around edges.  Place a dessert/salad plate on top and flip over.  Gently tap bottom to help release the egg bite.
  • I had one for lunch – 30 seconds in the microwave warmed it nicely.


Things I Might Do Different Next Time

  • Saute chopped mushroom, green pepper.  Press a paper towel to remove excess moisture and add into the egg mixture along with chopped green onion.
  • Serve with salsa
  • Try using 2 whole eggs and 4 egg whites
  • Try stacking my ramekins so I can make more
  • Serve these as a brunch or light lunch with a green salad and muffin.

What My Husband Thought of Them

  • Great
  • Tasted Good
  • When am I making more with mushroom and green onion?

Again the recipe I used can be found HERE


Honey Garlic Drumsticks

Untitled design-3

Recently I watched my two grandchildren while their mama trained clients.  We played trains, built puzzles, read books, ate organic fruit bits, and giggled.  Soon my granddaughter was down for a nap and my grandson was watching a Thomas the Train episode while I thumbed through a cookbook looking for a recipe for dinner.

I came across a recipe from The Paleo Kitchen for wings that looked interesting  When my daughter returned home, we headed to Costco and I picked up some organic drumsticks (18 for under $12) to use for my version of the recipe.

I am always looking for new recipes.  It is a key components in keeping my taste buds happy and my body fueled with nutrition that gets me where I want to go.

Honey Garlic Drumsticks
Serves 5
A chicken dish that can be cooked in the oven or on the outside grill.
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Prep Time
5 min
Prep Time
5 min
  1. Coconut oil, for greasing the wire rack (oven method)
  2. 4 pounds chicken drumsticks
  3. 2 teaspoons Himalayan salt
  4. 2 teaspoons freshly ground black pepper
  5. 2 teaspoons granulated garlic
  6. 4 tablespoons coconut amigos
  7. 1/2 cup organic honey, melted (I used 1/4 cup honey and 1/4 cup Wax Orchards Fruit Sweet)
  8. 2 tablespoons coconut oil, melted
  9. 2 teaspoons sesame oil
  10. 2 tablespoons freshly grated ginger
  11. 4 tablespoons sesame seeds
  12. 2 green onion, green part only, sliced thinly
  1. 1. Preheat the oven to 425°F or use outside grill. For oven method, line a baking sheet with aluminum foil, place a wire rack on top, and grease the wire rack with coconut oil.
  2. 2. Arrange the chicken drumsticks evenly on the grill (if you have a grill with an upper rack use it) or on top of the wire rack in the oven. Mix the salt, pepper, and granulated garlic in a bowl. Sprinkle the drumsticks with the season mixture. Cook for 15-20 minutes.
  3. 3. While the drumsticks are roasting, combine the coconut aminos, honey, melted coconut oil, sesame oil, and ginger in a large mixing bowl and whisk well.
  4. 4. Remove the drumsticks from the oven or grill and place them in the bowl with the honey and ginger mixture. (You may have to do this in batches depending on the size of the bowl.) Toss and coat all the drumsticks and sprinkle with sesame seeds (if desired). Roast for an additional 15 minutes or until done, basting occasionally.
  5. 5. Remove drumsticks, place on a plate, and garnish with the green onion slices.
  1. If you have a Costco nearby, you can buy a package of 18 organic drumsticks for under $12.00. There would probably be enough of the honey mixture to do all 18 drumsticks, if you choose.
Adapted from The Paleo Kitchen/OMG Paleo
Deliciously Inspired



These are a few of my favorite products – Fruit Sweet is made from pears, pineapples and peaches – you can find it HERE


Grandma’s Cookbook – Hard Boiled Eggs

This is my grandmother’s cookbook.

Grandma's Cookbook

Inside the marked cover – she had written a note.  I pause and think about that.  Let me clarify – She wrote me a note – just seeing her writing again is so precious to me.   I remember few weeks went by that I didn’t have a letter from her.  They always ended the same way –  XOXO (hugs and kisses) and a reminder to be good to one another.   The book was published in 1940 and her words state that it was a gift early in her marriage to my grandfather; and she thought I’d enjoy it.  When I open the book I can’t help but fan the pages and breathe deeply.  

Although I have had this cookbook in my procession for years, I have not seriously taken the time to see what I could learn from this book and in a way my grandmother.   I started to thumb through it and soon I had a list of recipes I’d like to try and perhaps put my own slant on or use as is.  

The first recipe that caught my attention was for hard boiled eggs.  I want to come clean..I’ve always had a hard time cooking a decent hard boiled egg.  Up until 10 years ago this wasn’t much of a problem because eggs weren’t one of my favorites.  Okay – my parents would be rolling their eyes right now because as a child I DESPISED eggs.  I tried every trick in the book to not to have to eat them and if they were part of the lunch tray at school there was a good chance my mom was going to receive a call from the school nurse because Debbie was complaining of a stomach ache.  My mom would tell me that I didn’t need to eat the egg but just having it on my tray put my tummy on a ferris wheel.  But then I started liking them – strange  but true.

When you work outside the home – you start looking at food differently and hard boiled eggs have a lot going for them.  They are a good source of protein, are very portable and keep for days.  But I have been frustrated with underdone eggs and had trouble peeling the shell until I opened my grandmother’s cookbook.

Hard Boiled Eggs
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  1. Eggs
  1. Get a large pot of water boiling. Prep another large bowl with ice water.
  2. In a separate bowl, place uncracked eggs in and cover with cold water
  3. Heat until boiling.
  4. Turn down to low for 18 minutes.
  5. Place cooked eggs in ice bath for 10 minutes.
  6. Dry eggs and place in bowl in the refrigerator for 6 hours.
  7. Crack and peel.
  8. Store peeled eggs in sealed container.
  1. Eggs that have set for several hours in the fridge tend to peel easier.
Adapted from The Culinary Arts Institute Encyclopedic Cook Book
Adapted from The Culinary Arts Institute Encyclopedic Cook Book
Deliciously Inspired
Hard Boiled Eggs - peeled

Hard Boiled Eggs - boiled water

Hard Boiled Eggs - Add hot water

Hard Boiled Eggs - Ice Water

The written word is preserved in a way that can be picked up and revisited.  It means that someone was thinking of us and the words reach past the constraints of time.  Let us choose our words carefully (whether written or spoken) for WORDS are powerful.  They either build up or tear down.   

If you were to rate your skill making hard boiled eggs, where would you fall?….10 is EGGcellent – 1 is I’d rather not talk about it.