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My "over the top" salad! Romaine lettuce, shredded cabbage, homemade red beet eggs, fresh corn, (cut it off last night's left over corn on the cob.)onion, swiss cheese, ham, cucumbers, croutons, black pepper, and light mayo. All for little me! :)
Diet Calendar Entries for 27 May 2024:
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1167 kcal
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Fat: 52.13g | Prot: 59.51g | Carb: 122.93g.
Breakfast: Bing Cherries, Fried Egg, Joseph's Flax, Oat Bran & Whole Wheat Pita Bread. Lunch: Lay's Classic Potato Chips, Cucumber (Peeled), Cabbage, Great Value Garlic & Butter Seasoned Croutons, Hillshire Farm Deli Select Ultra Thin Smoked Ham, Cooked Yellow and White Corn (from Fresh), Sauder's Red Beet Eggs, Sargento Ultra Thin Swiss Cheese, Andy Boy Romaine Lettuce, Kraft Light Mayonnaise. Dinner: Idahoan Foods Four Cheese Flavored Mashed Potatoes, Cauliflower, Chicken Wing. Snacks/Other: Kedem Plain Tea Biscuits. more...
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1914 kcal
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Activities & Exercise:
Yard Work (gardening) - 1 hour and 30 minutes, Resting - 14 hours and 30 minutes, Sleeping - 8 hours. more...
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 Comments
27 May 24 by member: -MorticiaAddams
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Please I'm intrigued I've never heard of red beet eggs can you explain what you do to them 🥚. I'm familiar with miso eggs and picked eggs though.
27 May 24 by member: Leah_guffey
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I combine 1 can of red beets, apple cider vinegar, sugar, water, salt, onions, and ground cloves in a sauce pan and heat it up until it boils. Let it cool down, then pour it over hard boiled eggs. Pop them in the fridge. When they turn a nice purple color, they are ready to eat. (Usually they sit in the fridge for at least over night.) The good part about it is that the eggs will last a long time, if you don't eat them all first. It's a handed down recipe through generations. As a kid, I used to call them Purple dodo eggs.
29 May 24 by member: Magpiezoe
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