We all know February is the month of “love”. Chocolate. Flowers. Pink. Red.
Now that Valentine’s day has just passed one may think there’s no reason for all the hearts decorations everywhere.
Actually there is. February is the National Heart Health Month.
According to the Center for Disease Control and Prevention (CDC), heart disease is the leading cause of death among men and women in the United States. Because heart disease is still largely thought to be a man’s problem, yet, it is the No. 1 killer of women, causing 1 in 3 deaths each year, more than all forms of cancer put together. However, heart disease and stroke are largely preventable if you understand and work to lower your risks. Simple steps to take include practicing healthy lifestyle habits such as proper nutrition and daily exercise. These lifestyle changes, along with not smoking, can help cut your odds of having a heart attack by 92% (Source: Woman’s Day, February 2012).
Eggs can be incorporated into a heart-healthy diet, and are one of the most nutrient-dense foods you can eat. Eggland’s Best eggs contain more than 2X the heart healthy Omega-3 fatty acids than ordinary eggs, 2X more Vitamin D and 10X more Vitamin E, a vitamin associated with reducing the risk of heart disease.
Nowadays there are campaigns that will help us understand better the risks starting from the first warning sigh.
When I was approached by Egg-land best to organize a brunch for the loved ones I didn’t hesitate for a second.
If you’re reading my blog, you’re now probably wondering why I accepted since I rarely eat eggs, especially egg yolks.
That’s true. I eat egg whites but rarely egg yolks due to my high cholesterol.
Unfortunately I come from a family with heart disease and I almost lost my mom if the ambulance hadn’t arrived on time.
I hosted two brunches, one for my most loved ones : hubby and Tiffany and the other one for the wonderful moms in my community.
Made few loaves of my egg-enriched Challah Bread
Also made some Zucchini Quiche (this time I used an 11X7″ pan and cut in 15 squares, making it easier to serve. I’ve only used half on the crust since I left the sides “naked”)
There was some Spanish Omelet (Carrots and peas)
To make sure everyone gets some greens we had some Cheesy Egg-Broccoli
And some muffins
- 4 cups self-raising flour
- 3/4 cup / 3 oz / ~80 gr shredded cheddar cheese
- 2-3 tbsp chopped fresh chives
- 3 Egg-Land Best eggs lightly beaten
- 2 cups sour-cream
- 1/2 cup Greek Yogurt
- 8 tbsp butter, melted
- Heat the oven to 400F. Line 2X12 muffin pan with paper lines.
- In a large bowl mix the flour with the cheese and chives.
- In a separate bowl mix the eggs, sour-cream, yogurt and butter. Slowly add the wet ingredients to the dry ones.
- Mix until just combined. Do not over-mix.
- Divide the batter between the prepared muffin cups. They should be about 2/3 full.
- Bake for about 20 minutes, until risen and golden.
- Serve warm or cold.
*adapted from Baking
Now the fun part! Egg-land’s Best Eggs is kind enough to give to one lucky winner a basket full of goodies
- 2 Free EB Dozen coupons (Any variety- classic, cage-free, or organic)
- 1 Free EB Hard Cooked and Peeled variety coupon
- 1 EB Apron
- 1 EB Spatula
- 1 EB Whisk
- 1 EB Cutting Board
- 1 EB Mixing Bowl
- 1 EB Bowl Scraper
- 1 EB Coffee Mug
- 1 Plush Egg
- 1 EB Tote Bag
Disclosure: Eggland’s Best Eggs has compensated me for this post with a gift card and a basket full of goodies. As always, all the opinions expressed in this post are my own.