Healthy Egg Salad

Do you have tons of leftover Easter eggs sitting around? I know I sure do! I'm pretty sure we'll be eating boiled eggs all. week. long.

My family loves egg salad, so I decided to try to make a version that's just a little healthier. It turned out pretty yummy!

 We had leftover pitas from the other night when we tried the Tabbouleh pitas that Alanna posted (which were SUPER yummy, by the way!), so that's what we used for our egg salad today.

Basically, all you have to do is take your favorite egg salad recipe and replace the mayonnaise with plain, whole Greek yogurt. I like to stay away from the reduced fat versions because I feel like they are more processed.

So, here's what I did... tweak it to your liking! :)

Healthy Egg Salad
4 hard boiled eggs
1/4 cup plain, whole Greek Yogurt
1/4 tsp. onion powder (you could use real onion, but I'm lazy)
salt and pepper to taste

Remove the shells from the eggs and chop or mash into small pieces. Add other ingredients and mix well.

Oh, and if you were wondering, this also makes really yummy deviled eggs! :)

Tabouli & Hummus Pitas

Have you ever tried tabouli?

I like to describe it as Mediterranean salsa.  This parsley packed salad is supper yummy and versatile.  You can serve it with tortilla chips as an appetizer, on a Greek salad, in a wrap, or my favorite...

In a pita with hummus.

Ingredients:

whole wheat pitas

tabouli (homemade or store bought)

hummus (homemade or store bought)

I've had these little pitas for lunch quite a bit lately.  They are fresh, filling and very fast.  Sometimes if I'm really in a hurry I don't even bother filling them I simply pile the hummus and tabouli on the pita like a mini pizza.  

I bought this tabouli at Costco {Hannah brand}.  While nothing beats homemade, it's a decent version.  If you're up for making your own, I like this recipe.  It uses quinoa, which is a great way to sneak in extra plant protein.  

When I buy hummus I like to get it at Costco because they sell it in large containers and we go through it so quickly.  I usually find the little whole wheat pitas at Trader Joes.  Enjoy!

Cold Veggie Sandwhich

I had a couple of veggie sandwiches at the hospital when I gave birth to our fourth child a few weeks ago (yay for babies!).  It was one of the few vegetarian options on the menu.  Since then I've been craving these bad boys and perfecting the recipe to pack a little more nutritional punch.  The hospital version came on a croissant with mayo, mustard and an assortment of veggies.  I make my version on organic whole wheat bread with hummus and avocado as condiments.

Ingredients:
whole wheat bread
hummus
1/2 avocado
sliced bell pepper
lettuce
purple onion
sprouts

Spread a thick layer of hummus on each half of the bread and layer vegetables.

I change up the veggies according to what I have on hand or what I'm in the mood for.  Other favorites are spinach, sliced tomato, olives and mushrooms.  This is a VERY filling sandwich.  I started out making a full sandwich but could rarely finish it so I began making a half with a small side {usually a piece of fruit}.

Guacamole Black Bean Wrap

The other day, I was really in the mood for a burrito, but I wanted a healthy version. I used what I had in my kitchen and came up with this guacamole black bean wrap. It was SO good! I love the kind of meal that I can throw together with whatever I have on hand and it tastes delicious! :)

Ingredients:
whole wheat tortillas
guacamole
black beans
fresh baby spinach
cheese

Note: To make the guacamole, I used pico de gallo that I had already made up the day before (I use this recipe) and combined a few spoonfuls of it with a mashed up avacodo. So easy and so yummy!

Spread a layer of black beans on a tortilla. (I mashed mine a little so it would layer better.) Spread a layer of guacamole on top of the beans. Top with cheese and warm in the microwave until cheese is melted and the other ingredients are warm. Add spinach. Roll and serve!