Blog

  • Lindsey, EDRD

It is 32 degrees out and it's been snowing all day, but I've got a tan, er, sunburn, 'cause I just came back from a mini getaway to Palm Springs with my husband.

For the record, I acknowledge that I am a jerk for traveling during COVID, but in my defense, I really wanted to.

In truth we are self-isolating this week because it's the kids' spring break.


Palm Springs is a great place to visit if you like beautiful flowers...

...mountain views...

...and funky mid-century modern/desert decor...

...and dressing in the preppiest color combos you can imagine.

Our first morning we went hiking, as Mount San Jacinto is literally a stone's throw away from our hotel downtown. We saw bighorn sheep along the way. We decided to turn back down when we came to this sign- the gist of it is that if you go past and you don't know what you're doing, you will probably die and that's on you.

We were so hungry for our lunchtime pastrami & turkey sandwiches (and double fudge cake) at Sherman's.

We hit the golf course for the afternoon.

After that we were tired so we chose takeout sushi in the hotel room + some "Beat Bobby Flay" on the Food Network (hey, we don't have cable at home).

The next morning we walked up to Rick's Restaurant for a good basic diner breakfast.

When in California, order the California omelet.


We spent the majority of the rest of the day by the pool. 70 degrees under desert sun felt SO warm and was exactly what we needed.

For the whole week leading up to the trip I'd been checking to see if any reservations opened up at FARM, but no luck. While out shopping, we stopped by in person to check and sure enough, they just had a cancellation for dinner.

It was hands-down the most charming restaurant setting I've ever seen, and the French-themed locally sourced cuisine was totally up our alley.

In the morning we reluctantly headed home- I mean, we do have kids...and work...but apart from that we could've easily stayed longer.

Because we had an early flight home, Starbucks was the only place open when we needed to check out. I ordered a spinach feta egg wrap and it exceeded my expectations. Last night when I was ordering my groceries, I figured why not try and replicate it?


I whipped it up in just a few minutes for my lunch- this could easily be a breakfast or lunch option. It's flavorful and hits the mark with whole grains, lean protein, a bit of healthy fat, and veggies x2.


Spinach and Feta Egg Wrap

1/3 cup liquid egg whites (or 3 large egg whites)

1 cup fresh spinach, chopped

1/2 cup grape tomatoes, quartered

1 tablespoon feta cheese

1 teaspoon olive oil

1 whole grain small wrap (I used Flat-Out brand, which was good- my favorite is Joseph's pita/lavash)

Pinch each of salt, pepper, and dried oregano

Spray a small skillet with nonstick cooking spray. Heat to medium-high heat. Add egg white and cover. Cook for a few minutes, until solid. Sprinkle the salt and pepper on top. Place it on your wrap.


Add the teaspoon of olive oil to the now-empty skillet and cook the spinach/tomatoes/feta/oregano together until feta is a little bit melted. Spread mixture on top of the egg. If you're feeling ambitious, you could then put the wrap into the hot pan to "grill" it for a minute or two. I was hungry so I did not take that route!

My pan is either small or my hand is really big or maybe it's BOTH.

Makes one serving. Per serving: 235 calories, 21 g carbs (10 g fiber), 8 g fat, 23 g protein, 670 mg sodium.

  • Lindsey, EDRD

I have a super serious question.


Do you swap out your décor for the season?


I, for one, enjoy doing so. But I need to know who are the people who buy ALL THE SPRING STUFF that I'm seeing in stores? "Hoppy Easter" signs. Faux-carrot wreaths. "This way to the carrot patch" plaques. Jellybean-scented candles. Fake eggs. SO MANY FAKE EGGS.


I'll confess that I have these two bunnies, but otherwise I like to keep it on the simple 'n' pink side.

Even though I may prefer decor that's on the minimally-obnoxious side, I am all. for. springy. food.


Enter Hummingbird overnight oats. Have you heard of Hummingbird cake? It's a classic Southern recipe, made with bananas, crushed pineapple, spices, and pecans. It's delicious and I've had it before and one slice is 623 calories and 58 grams of sugar. Yikes. I'm always trying to think of high nutrient versions of treats, so I came up with the idea of making this into overnight oats. It's super easy to throw together and my kids LOVED this (they also loved eating the leftover crushed pineapple of course).


Hummingbird Overnight Oats

1 cup dry oats (doesn't matter what type)

1 ripe banana

1 tablespoon hemp hearts

2 tablespoons shredded coconut

1/2 cup crushed pineapple canned-in-its-own-juice, drained

1 1/2 cups unsweetened plain or vanilla almond milk

2 tablespoons chopped pecans

Dash each of cinnamon and nutmeg


Combine oats, hemp hearts, 1 tablespoon of the coconut, pineapple, almond milk, cinnamon, and nutmeg in a large resealable jar. Stir well. Cover and let sit in the fridge for a few hours or overnight.


Before serving, mash up half of the banana and stir that in. This serves as the substitute for added sugar. Divide the mixture into two bowls and top with the remaining banana half, sliced, plus the reserved coconut, and pecans.

It's got the flavors of Hummingbird cake, but unlike the real thing, this is sweet without being a total sugar bomb! Traditional hummingbird cake doesn't have coconut but since I had some on hand, I figured why not? If it's not your thing, omit it. Same goes for hemp hearts- I tossed some in for additional fiber, protein, and healthy fats, but if you don't have any it's not a big deal.


Makes 2 heaping servings. Per serving: 354 calories, 55 grams carbohydrates (including 9 grams fiber), 12 grams fat, 10 grams protein, 135 mg sodium.





  • Lindsey, EDRD

Spring-ish continues around here and we are okaaaaaaay with it.

Spring means fresh, and nothing is more fresh than crunchy baby carrots. You know what though? I don't love raw veggies. I don't love to eat them plain and I am not a huge ranch fan. I *can* get on board the hummus train though. And because I am who I am, I added veggies to the hummus so I can dip the veggies in the veggie hummus.


You with me?


We're making buffalo hummus. All the flavors of buffalo dip- the spicy, the blue cheesy, plus the usual chickpeas and garlic. But we're taking a hard left turn with some steamed cauliflower. Why? More like why not? Traditional hummus- while high nutrient- is also pretty high calorie due to the tahini (sesame paste). I wanted something high nutrient but a bit lower calorie. This also is a winner because all you need is a blender. OH YES.


Buffalo Hummus

-1 can chickpeas, drained and rinsed

-2 cups steamed cauliflower*

-1/2 teaspoon minced garlic

-1/4 teaspoon salt

-1/4 teaspoon black pepper

-1/4 teaspoon onion powder

-1/3 cup blue cheese crumbles

-1 tablespoon hot sauce (like Crystal or Louisiana)- add more to your liking

-3 tablespoons olive oil


*Feel free to buy a microwavable steamer bag of cauliflower florets. My grocery store was all out, so I had to buy a whole head of cauliflower and steam it the old fashioned way.


Add all the ingredients into a large food processor or blender. Blend until smooth. Refrigerate. Serve chilled and with an extra dash of hot sauce on top if you'd like. This stays fresh in an airtight container in the fridge for 3-4 days.

This is some dip I can get behind. Makes six ~1/3 cup servings. Per serving: 171 calories, 18 grams carbs (including 4 grams fiber), 9 grams fat (heart healthy kind), 5 grams protein, 404 mg sodium