Thursday, June 13, 2013

The Little Things

Farm Fresh Hardboiled Eggs
As Pierre and I are busy preparing for our trip to Whiteface Mountain, it is clear that it is all of the "little things" that can make a trip extra special.

We have many things planned such as when to pick up the race packet, where to stay, what other activities we would like to do, now it is time for our most favorite planning.....what to eat!

We all make many seemingly "little" choices every day, especially when it comes to what we choose to eat. This planning process starts with what I like to call the "must" list. For us our food "must" be completely gluten free, and "must" be delicious.

We have decided to have hard boiled eggs on hand as a quick snack for the big race day. They are packed with protein and a great gluten free finger food to have on the go.

These little eggs have a story all of their own, found of course in the "little" details. Every week Pierre and I drive to a lovely family farm in Vermont, The Larson Farm.  Simply turning up their driveway is a sight to be seen. You can often see the chickens happily roaming free in the fields, the cows grazing on bright green grass with the majestic Vermont mountains as the cinematic backdrop.

The chickens that lay these humble brown eggs eat only the best! The Larson's feed them an impressive diet of gmo free, organic, soy free chicken feed. The chickens also enjoy all the food nature has to offer while roaming in the rolling fields. Ok, back to the eggs. These eggs are healthy and delicious.  We have chickens too, and believe that happy chickens = happy eggs.

A few cool attributes of these eggs are a thicker harder shell, bright deep orange colored yolk, sit higher in a pan, and have a rich delicious taste.

Here is a recipe that we are planning on making on our trip to Whiteface Mountain, we hope you enjoy it too!

Avocado Egg Salad
Copyright 2013 Amy Rota-Poulin

8 hard boiled eggs, peeled
2 tablespoons mayonnaise (we like Hellman's)
1 teaspoon horseradish mustard
1 stalk of organic celery
1/2 small Vidalia onion
1 ripe avocado
ground sea salt and pepper to taste

In a large bowl, whisk together the mayonnaise and mustard. Grate the celery and the onion into the dressing. Add the peeled hard boiled eggs mix into the dressing by mashing with a potato masher or a large fork. Peel the avocado and remove the pit. Cut the avocado into bite size pieces. Fold into the egg salad. Add ground sea salt and pepper to taste. Our favorite way to serve this delicious recipe is on a toasted gluten free hot dog roll, topped with fresh sliced tomatoes and organic baby greens. Enjoy!!

Remember, to catch all of the action of the GFreeAthletes race up Whiteface and live pictures here are our direct links to twitter: GFREEATHLETE and GLUTENFREEAMY.

For more gluten free tips, fun ideas, and delicious recipes log on to , like us on FaceBook, and follow us on Twitter.

Happy Cooking and Happy Training,

Pierre & Amy

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