"Buff Dad" Mike Levinson's Eggology Egg White Recipe of the Day

To all the men out there - have you found that you've gained 'sympathy' weight during your wife's pregnancy? And then have you found that it's harder to take it off now that you are juggling work and a new addition to the family? Who has time to exercise with such a full plate (no pun intended!) and possibly lack of sleep too!

Mike Levinson, author of the book Buff Dad: The 4-week Fitness Game Plan for Real Guys, knows firsthand that this "dad fat" happens and he knows how to help you lose it - and in just four weeks! The beauty of his book is it just isn't another diet book filled with low-fat recipes. He provides exercise advice, motivation and diet tips to get you back in the program!

One of his dietary tips is to eat lean protein, such as Eggology egg whites. We asked the busy Buff Dad if he'd like to share his favorite ways to use egg whites and he was more than happy to divulge:

"One way I incorporate them in my diet plan includes on a daily basis - a cup eggology egg whites, two slices low fat cheese - scramble them and then add some medium spice salsa. It makes for a delicious and nutritious meal that is quite easy and fast. I eat this everyday along with two slices of toast for my breakfast. Also I use eggology in my recipes when I make my own version of banana bread or peanut butter muffins. I substitute whole eggs with eggology egg whites which makes the recipe a bit healthier.

After my morning workout, I eat my eggology egg whites for breakfast. At times I eat an egg white omelet for dinner or on the weekends- I cut up many different veggies like onion, broccoli, green peepers, mushrooms, and spinach. I sauté the veggies in water and then add eggology egg whites and low fat cheese for a yummy omelet. This is a really great breakfast because you are getting high quality protein, calcium, vitamins, minerals and fiber."

-----------------------------------------------
For more information about the book, visit Mike Levinson's Buff Dads website. Visit Eggology's website to order online or find a store near you that carries Eggology.

Eggology in the News: Smart Snacks

Eggology's peeled and ready-to-eat Hardboiled Egg two-packs were featured in Woman's Day online magazine as a "Smart Summer Snack". One of fifteen healthy snack suggestions to keep you staying trim this summer! Woman's Day proclaims:

"Talk about self-contained: Each package of Eggology Hardboiled Eggs includes two peeled and ready-to-eat eggs, plus packets of salt and pepper, so you can enjoy a perfectly seasoned snack anywhere, anytime. The eggs are even offered in Certified Organic, Cage-Free and Original selections, so you can choose whichever variety you prefer."

We couldn't have said it better ourselves!

----------------------------------------------------
Find Eggology products at a store near you.

Cake with Charles & Marie & Barbara Kaye

We have some new friends - Charles & Marie. Let us tell you a bit about them: Charles is the son of a British ambassador, fluent in seven languages, trustee of one of the world's leading museums and the list goes on. Marie, who is highly intelligent, wrote books as a teenager under pseudonyms (that were published), was one of Europe's hottest models, and met Charles at a private party in Venice. Together they travelled the world, and decided to share their experiences. Their website was born in 2005 and has evolved into what they call "The Quintessential Lifestyle Navigator". Their site offers unique products from designers around the globe, forums and blogs.

Recently, Simply Sensational carrot cake, made with Eggology egg whites, was featured in the "Epicurean Delights" section of their blog. The Epicurean section opens with a promise that the "food experience on Charles & Marie will be fresh, vital and high class".

It is no wonder that the Simply Sensational desserts were picked when you discover the history behind them. Barbara Kaye, long time friend of Eggology, spent years pioneering the ultimate carrot cake recipe. In addition to her amazing carrot cake, she makes equally delightful muffins with all-natural ingredients.

So here's to friends, old and new! Let's celebrate our friendships with some tea and cake (make that a carrot cake!).
-------------------------------------------------

Find Simply Sensational products at a store near you!

Eggology Products Showcased at the Natural Products Expo 2008

From the Natural Products Expo 2008 - see some of the products that Eggology offers (and it's not just eggs!):

www.dessertsmag.com | EGGOLOGY - NATURAL PRODUCTS EXPO 2008

Visit our website for all of our product descriptions or to order online!

This is for all the "Hungry Girls" and Guys!

With summer (and swimsuit season) upon us, everywhere I turn I hear about some new "diet" du jour; for example, I've heard everything from restricting carbs, to cutting out fruit, to not eating anything "white", to drinking lemonade with cayenne pepper - what?! Who is coming up with these "diets"? I enjoy eating too much to cut anything out - and I like cayenne pepper and lemonade, but not together!

Yes, I want to watch my waistline, but I still want to enjoy the foods that I like! Replacing two meals with bowls of cereal just isn't going to cut it for me. And there's only so much poached chicken one can eat. In my researching to find waistline-friendly, yet tasty and delicious, recipes, I stumbled upon this book by Lisa Lillien "Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World".

This book offers amazing recipes and food tips for (as the title suggests) "eating in the real world". Take my word for it that it is an amazing book and will be your companion for a long time.

As a bonus, I just discovered that she's got a hungry girl website where you can subscribe to receive daily tips and tricks about food and dieting. This is the perfect accompaniment to the book - kind of like a little sundae after a scrumptious, guilt-free, dinner!

Ask The Eggspert: This question is so great, we can hardly "contain" ourselves!

Question: Why are Eggology egg whites packaged in plastic jar containers? Why not use cartons, like other egg-substitute products?

Answer: Eggcellent question and there are many answers, all equally important! First of all, Eggology is simply not like those "other egg-substitute products" and it's not just our packaging that sets us apart.

When Eggology was created, the only egg-white product available came in a carton that contained chemicals, coloring, gums, preservatives, oh, and egg whites. Eggology's first goal was to create a product that was a pure egg white, safe for eating and drinking, with no artificial ingredients. And Eggology made the goal: the egg whites are fresh, organic, cage free, tested for salmonella & listeria, kosher, pasteurized and USDA approved.

The second goal was to make sure the product stayed like that. Not wanting to put such a pure product in one of those bacteria-prone cartons, Eggology developed easy-to-handle clear plastic jars that can be sterilized. No coincidence that these clear containers also show the purity of the product. You can see what you are buying!

Both the egg white and the container are designed to insure that you, the consumer, receives a top quality product! Eggology would have it no other way.

-----------------------------------------
Find a store near you that carries Eggology products or order online!

Egg White Recipe of the Day: Cappuccino Cheesecake

I don't know that this recipe needs any introduction! Do you love cheesecake? Do you love coffee? Are you saying "Yes!" out loud? Well, that makes two of us! With no further ado, here is our scrumptious recipe of the day (and note that it is made with relatively low fat ingredients - Yes, yes, yes!):

Fog City Cappuccino Cheesecake with Fudge Sauce
Servings: 16Serving
Size: 1 slice
WHAT YOU NEED:
1 1/2 cups reduced-fat chocolate wafer crumbs (about 50 cookies)
3 tablespoons butter or stick margarine, melted
2 tablespoons sugar
cooking spray
1 cup sugar
3 tablespoons all-purpose flour
2 (8-ounce) blocks fat-free cream cheese
2 (8-ounce) blocks less-fat cream cheese
6 oz Eggology fresh egg whites
2 tablespoons espresso OR 1/4 cup instant coffee granules
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cups fat-free hot fudge topping, divided

INSTRUCTIONS
Preheat oven to 325º.

Combine first 3 ingredients in a small bowl; firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325º for 10 minutes; cool on a wire rack.

Preheat oven to 450º.

Place 1 cup sugar, flour, and cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add egg whites, 1 at a time, beating well after each addition. Add espresso, vanilla, and cinnamon; beat well. Pour cheese mixture into prepared crust; spoon 4 mounds of fudge topping (2 tablespoons each) onto cheese mixture; swirl mixtures together using a knife. Bake at 450º for 10 minutes. Reduce oven temperature to 250º (do not remove cheesecake from oven); bake an additional 1 hour or until almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours.

Drizzle 1 tablespoon fudge topping onto each of 16 plates; top each with 1 cheesecake wedge.
--------------------------------------------
For more eggxilerating egg white recipes, visit Eggology's recipe page!

Eggology Recipe of the Day: Hard Boiled Egg White

Admittedly, I am addicted to Eggology egg whites (or I wouldn't be writing this, right?). One serving (1/2 cup) of Eggology On-The-Go quick microwave scrambles is 60 calories, 0 grams fat, 0 mg cholesterol, 13 grams of protein. It's incredible. What else can I eat that has so much protein, hardly any calories and no fat? I love eggs too, but am now more aware of their nutritional content (in comparison: one large egg has 75 calories, about 5 grams of fat, 212 mg of cholesterol). My family loves eggs too and I send a hard boiled egg in my son's lunch everyday. I was finding, however, that he does not like (or eat) the egg yolk. It seems like a waste, until I found this tip on the Eggology recipe page - how to make a hard-boiled egg out of pure egg whites! It is so simple . . . Enjoy!

Hard Boiled Egg White

All You Need:

Eggology egg whites

Instructions:

Pour EGGOLOGY egg whites into a zip-lock bag holding the top by the corner.

Fill until the bottom corner is the size of an egg. Do not zip the bag shut.

Place the corner of the bag that holds the egg whites into a coffee cup with the bag’s opening sticking above the cup opening.

Place the cup into the microwave and cook for 75 seconds.

Observe the egg-ball, and cook more if still watery. Allow to cool, and enjoy.

-------------------------------

Visit Eggology's site for more egg white cooking tips!

Eggology Recipe of the Day: Quick Corn Bread

Last weekend we hosted a bbq for some close friends. I whipped up a cornbread that my sister-in-law had made for our family before. It was a heavy (think: rich and dense) cornbread that was tasty, but if you knew what went into it (think: sour cream and butter), you'd wish you only had one small piece. I love my family too much to continue feeding them such a high-fat food. So I went on a search for a made-from-scratch, lowfat cornbread recipe that still tastes great and makes me feel great about what I'm serving my family. Here it is!

Quick Corn Bread

Recipe by Kathleen Daelemans from her show "Cooking Thin" on the Food Network.

WHAT YOU NEED

1 cup flour

1 cup yellow cornmeal

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon coarse grained salt

1 cup skim milk

1/4 cup canola or vegetable oil

4 tablespoons Eggology egg whites (equivalent to 2 large egg whites), lightly beaten

cooking spray

INSTRUCTIONS
Heat oven to 400 degrees F.

Spray a 9-inch square baking pan with non-stick cooking spray. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Set aside.

In a separate smaller bowl, whisk together milk, oil and egg whites. Pour the wet ingredients over the dry and, using a fork, stir until just combined. Do not overmix.

Spread batter evenly in pan and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares or triangles and serve immediately.

--------------------------------------------

Visit Eggology's Fresh Ideas Recipe page for a variety of healthy recipes using egg whites!

Eggology in the Colorado News

Thanks Rocky Mountain News for keeping Colorado informed about Eggology. Eggology was featured on May 23rd in the "Home > Living > Health & Fitness" section of their online newspaper.

A portion of the article appears below:

--------------------------------------------
Try 'liquid eggs' in protein drinks
By Lisa Ryckman, Rocky Mountain News
Friday, May 23, 2008

Question: I'd like to add eggs to my smoothies like bodybuilders do, but I'm worried about whether it's safe.

Answer: A fear of salmonella and other food-borne illnesses keep most people from cracking raw eggs into their protein drinks. But it's possible to get the protein-packed punch of eggs these days without any of the worry.

There are a number of liquid egg products on the market that have been screened for bacteria and are considered safe to consume without cooking. Eggology, Papetti All White and Better n' Eggs all have been tested for both salmonella and listeria, the two most common bacteria found in eggs.

Eggology products, available online at eggology.com, also have the advantage of keeping in the fridge for up to four months after opening, and they come in both regular and organic varieties. Powdered egg whites that mix well in smoothies are available at health-food stores.

Good news about egg whites: They're very low in calories - about 15 calories per egg - contain no cholesterol and are loaded with protein.
--------------------------------------------

To read the entire article, click here.

Egg White Recipe of the Day

This weekend is a long weekend for most. Monday is the day Memorial Day is observed and many of us are gearing up for barbecues with family and friends. Planning the menu is easy, it's the dessert part that's hard. With so many options out there, I ask myself what is unique and a bit lower in fat than the traditional ice cream and pie? How does a peanut butter swirl cake sound? Rich? Well, this recipe provides a new 'swirl' on an old recipe - using lower fat ingredients, but still rising up to the the occasion of a 'rich' cake. Enjoy!

Rich Peanut Butter Swirl Cake
Servings: 16
Notes: 30 minutes

WHAT YOU NEED:
cooking spray
1 tablespoon all-purpose flour
1/2 cup reduced-calorie stick margarine, softened
1 1/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
5 oz Eggology fresh egg whites
1 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 cup unsweetened cocoa
1/4 cup reduced-fat creamy peanut butter

INSTRUCTIONS
Preheat oven to 350 degrees.

Coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour. Set aside.

Cream margarine. Gradually add sugar; beat at medium speed of a mixer until well-blended.

Add vanilla, egg whites; mix until blended. Combine 1 1/2 cups flour and baking powder; with mixer at low speed, add dry ingredients to creamed mixture. Reserve 1 1/2 cups of batter; pour remaining batter into a bowl. Stir cocoa into reserved batter; stir peanut butter into remaining batter. Spoon cocoa batter alternately with peanut butter batter into prepared pan. Swirl together using the tip of a knife.

Bake at 350º for 30 minutes or until a wooden pick inserted in center comes out clean.
-------------------------------------------------------------------------
Find more dessert recipes made with egg whites at Eggology's website.

Eggology Egg White Recipe of the Day

Have you been cooking the same meals all winter? Ready to branch out and try something new? I was! The idea of making a souffle was daunting . . . I didn't want it to flop (literally and figuratively!). But this turned out fabulously - the instructions are thorough and if you follow them precisely, your souffle will be a hit with your family and guests - prepare yourself for the compliments!

Since this is a Middle Eastern-inspired soufflé it is best served with pita bread and a sliced cucumber salad for a light and healthy supper.

Sensational Sesame & Roasted Eggplant Soufflé

WHAT YOU NEED:
cooking spray
3 cups cubed peeled eggplant (about 12 ounces)
2 teaspoons dark sesame oil
3 garlic cloves
2 tablespoons all-purpose flour
1 cup 1% low-fat milk
10 ounces Eggology fresh egg whites, lightly beaten
2 tablespoons chopped fresh parsley
2 teaspoons dried parsley flakes
1 tablespoon fresh lemon juice
1 tablespoon tahini (sesame-seed paste)
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon cream of tarter
1/2 teaspoon sesame seeds

INSTRUCTIONS
Preheat oven to 400º.

Cut a piece of foil long enough to fit around a 1 1/2-quart soufflé dish, allowing a 1-inch overlap; fold foil lengthwise into thirds. Lightly coat one side of foil and bottom of dish with cooking spray. Wrap foil around outside of dish, coated side against dish, allowing it to extend 4 inches above the rim to form a collar; secure with string or masking tape.

Combine eggplant, oil, and garlic in a bowl; toss gently to coat. Place eggplant mixture on a jelly-roll pan coated with cooking spray, spreading evenly. Bake at 400º for 30 minutes.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until
well-blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly.

Place 4oz egg whites in a large bowl. Gradually add hot milk mixture to eggs, stirring constantly with a whisk. Combine the milk mixture, eggplant mixture, parsley, lemon juice, tahini, salt, and pepper in a blender or food processor; process until smooth. Return mixture to bowl.

Beat 6oz egg whites and cream of tartar at high speed of a mixer until stiff peaks form. Gently stir one-fourth of the egg white mixture into the eggplant mixture. Gently fold in the remaining egg white mixture. Pour mixture into prepared soufflé dish, and sprinkle sesame seeds evenly over the soufflé.

Bake at 400º for 10 minutes. Reduce oven temperature to 375º (do not remove the soufflé from the oven), and bake for an additional 40 minutes or until puffy and golden. Carefully remove foil collar, and serve immediately.

----------------------------------

For more fresh, healthy recipes that utilize egg whites, visit the Recipe section of Eggology.

Does a 4-Hour Work Week Sound Eggsilarating? If so, read on ...

As I look around, I am beginning to wonder when we became such a time-crunched nation? People multi-tasking everywhere ... everywhere ... I drive up my street and people are on their evening stroll, on the phone. I see people texting, emailing, talking, everywhere - in traffic, at the hairstylist, in the stores, at their kids soccer games.

Although it is great to always be "connected" (especially when you have teenage kids) I am beginning to think that being so "available" isn't great in other ways. It seems that what comes with this availability, for some people, is the feeling of obligation to their job 24 hours a day. Checking their work email and messages at night, before breakfast, all day long! I am striving, on the other hand, to lead a life opposite of this. And in doing my research, I discovered the book The 4-Hour Workweek. As I read it, I am picking up ideas on managing my time effectively, so that I can still earn a living, but I can also travel, enjoy my son's soccer games, hike up a mountain, kayak on the ocean - all without feeling tied to my blackberry. Wow, I'm already feeling less stressed! Check out the author Timothy Ferriss's site - it overviews the book, but also has a great blog that keeps you updated on what he's doing with the other 164 hours of free time he has per week!

Go Bananas Over This Egg White Recipe of the Day!

Do you ever have bananas sitting around your kitchen until they turn brown? We do! Never wanting to waste, we turn our old - more politely known as ripe - bananas to good use! This is one of the simplest banana bread recipes around - although it produces a delicious bread - it's not as high in fat or cholesterol as some of those more traditional recipes are. The name of the recipe says it all! Enjoy!

Mom’s Best Banana Bread

Servings: 16

Notes: Makes 4 miniature loaves (5x2 1/2 –inch pans)
Baking time: 45 minutes
To make one 9-inch loaf, spoon batter into 9x5-inch loaf pan coated with cooking spray; bake at 350 degrees for 1 hour and 10 minutes.

Yield: 1 loaf, 20 servings (serving size: 1 slice)

WHAT YOU NEED:
1 cup sugar
1/4 cup light butter, softened
1 2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup skim milk
1/4 cup low-fat sour cream
2 ounces Eggology fresh egg whites
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
cooking spray

INSTRUCTIONS
Preheat oven to 350 degrees.
Combine sugar and butter in a bowl; beat at medium speed of mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.

Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.

Spoon batter onto 4 (5x2 1/2 –inch) miniature loaf pans coated with cooking spray. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.

Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks.

Eggstra Easy Egg White Recipe of the Day

Our recipe today features one main ingredient: egg whites! Eggology's On-The-Go egg whites are the most nutritious, non-fat, low calorie breakfast (or any time of day meal) that you can make in less than two minutes with no mess. No pots, pans or cooking spray! Hooray!

EGGSTRA EASY EGG WHITE BREAKFAST

WHAT YOU NEED

Eggology On-The-Go egg whites

Optional Toppings:
Avocado
Cheese
Salsa
Salt
Pepper

DIRECTIONS

Shake microwave safe container.

Place in microwave. Microwave for approximately 95 seconds.

Place cooked egg white onto a plate.

Add any, or all, of optional toppings listed above.

Sit back and enjoy!