Knowing what food to eat in what amounts can be pretty confusing on its own. Yet there is something else to consider- and that is the availability of nutrients in our food. Just because we eat something does not mean that our body can automatically use it. The nutrients have to be in a form that our body can easily recognize, break down and then incorporate. Generally, this whole process works best and we absorb more of the good stuff when we are eating whole, natural foods. They possess many complimentary vitamins and minerals that help the body in all the complicated tasks that surround digestion.
Protein, one of the macronutrients, along with carbohydrates and fat, is an essential component in helping our bodies rebuild. It helps us stay strong through enabling a robust immune system and through repairing our muscles after we break them down during daily activity and exercise. We have several different methods to measure how well our bodies can absorb the proteins contained in different foods and eggs always come out at the top of the lists. Deviled eggs are a good finger food option for get-togethers, and reducing the usual amount of mayonnaise and adding in some cottage cheese keeps them nice and creamy but increases the protein even more. Adding some olive spiders makes them Halloween appropriate and a good counter balance to all the Halloween candy. Another capability of protein is that it can help keep our blood sugar levels stable and make us feel full even when special occasions call us to have more sugary treats than usual.
- 18 pitted black olives
- 6 large eggs
- ½ cup cottage cheese
- 1 tablespoon regular mayonnaise
- 2 teaspoons green onion, minced
- ½ teaspoon dijon mustard
- Freshly ground black pepper to taste
- Gently place the eggs in a large pot and fill with water until it is about one inch above the tops of the eggs. Place on the stove over high heat and bring to a raging boil then remove the pot from the element right away, cover with a tight lid and set aside for 14 minutes. Then place the pot in the sink and turn on the cold water, letting it flow into and out of the pot until the eggs are cooled (this ensures they do not overcook and makes the shells easier to peel). Now carefully remove the shells and use a very sharp knife to cut the eggs in half lengthwise. Scoop all the egg yolks into a small bowl and use the back of a fork to mash them together with the cottage cheese, mayonnaise, mustard and green onion, until it is all blended. Add in a couple dashes of pepper, taste test, then scoop the yolk mixture back into the egg whites. For the spiders, cut 6 of the olives in half to create the bodies then use the remaining ones for the legs. Cut them in half then cut them again into strips widthwise and arrange on the tops of the eggs. They can be made a day in advance and stored in the refrigerator.
