What I Love vs. What I Eat, vol. 6: Egg Salad & Biscuits. (No, really.)

(For more on this once-and-future series, see this post. Or find all the harebrained episodes via tag in the sidebar.)

Alternate title: What I’m Eating For Lunch Today (with homemade gazpacho) That Is Rocking My World.

There’s no need for exposition, the food speaks for itself.

We’ll start with the eggs. Plenty of people have done healthier, non-mayo-based egg salad. Most involve mustard and yogurt, but since I’m avoiding dairy the yogurt is a no go. Straight mustard doesn’t lend itself to creaminess very well, and the dijon mustards all have added ingredients I’d rather not use. I decided to go the mustard route but made two changes to get the consistency and creaminess that egg salad should have. I picked a “creamier” root vegetable, and I added an unconventional liquid.

I may have eaten this yesterday for lunch, too, with heirloom tomatoes and brocolli sprouts.

Very simple. Hard boiled eggs, celery, leeks (the creamier root), cilantro (favorite herb, though your mileage may vary), yellow mustard, kosher salt, pepper and…unsweetened almond milk. Weird, I know. But it worked. I made it for a baby shower and even non-x diet eaters thought it was great. I hard boil eggs almost weekly, and this could very easily be whipped up in single serving portions without the vegetables – though I highly recommend them for the texture. Heck, this may even become part of my weekly lunch repertoire.

But alas, with no grains (they’re an x) it is difficult to eat an egg salad sandwich.

I’ve been baking with raw almond flour, garbanzo bean flour and coconut flour. All have their uses, thought nothing really caught my eye as a suitable staple alternative until I came across this recipe on a gluten free site. I made it as written, with coconut oil not butter, and used this chart to convert to stevia powder. I also made my biscuit drops a little smaller, getting 11 to the batch. Ideally next time I’ll get 12. I prefer even numbers.

Guys, they’re so fluffy! It’s amazing. They taste like bready biscuits!

I think the batter itself will be a wonderful base for further experimentation. It’s very subtly sweet, almost like corn bread, which made me think immediately of adding chili powder or jalapeno peppers. I want to punch up the coconut in a future version as well, maybe with coconut extract and flakes. What a find. High five to Andrea Bijou for the recipe.

Soooooo back to my lunch.

Non-dairy egg salad + gluten free/sugar free biscuit =

daaaaamn close to an egg salad sandwich! And with my chilled soup and ice tea, I can eat like the weather is just warming up for summer instead of cooling down for fall.

As long as I don’t open a window or look outside.


2 thoughts on “What I Love vs. What I Eat, vol. 6: Egg Salad & Biscuits. (No, really.)

  1. Pingback: What I Love vs. What I Eat, vol. 6: Egg Salad & Biscuits. (No, really.) | Kids say :

  2. Pingback: What I Love vs. What I Love, vol. 6.1: MOAR BISCUITS « having fun storming your castle

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