Healthy Homemade: Green Eggs and Ham

Given that Jesus is called “The Bread of Life” and God gave His people bread to eat when they were wandering in the desert, technically speaking, it seems pretty un-Christian to eat Paleo just after Easter Sunday. Let me explain.

For those of you who don’t know, the Paleo Diet is a lifestyle diet based on the foods that humans are genetically adapted to eat the foods humans ate in the Paleolithic era. It is like a hunter-gatherer diet. If someone were to leave you in the wilderness, whatever you can find you would eat. Naturally, this does not include dairy, legumes, grains, or processed food (especially sugar). It’s glucose-free, lactose-free and weightloss-friendly. But un-Christian? That seems a little harsh. I myself have been dabbling in this diet over the past few weeks and have maintained my Christian status. But, off the record, if I were starving and God gave me bread to eat, I’d eat it.

Easter at my house is usually a basket full of chocolate, peeps, and jelly beans for breakfast, then baked ham, hunks of cheese, gobs of potato salad, sweet breads and more chocolate for dinner. This year, it’s going to be a little harder to pass on the breads and candies. So I came up with a recipe to curb my appetite until dinner instead of grazing. It’s also a great one to make with any leftover bits of ham or dyed eggs!

Alexia Detweiler loves to travel and is an advocate for eating and shopping locally. She hopes to one day open her own breakfast cafe in Lancaster, PA.


Green Deviled Eggs (and Ham)
Makes 4

4 hard boiled eggs, cooled
1/2 ripe avocado
1 tablespoon finely chopped parsley
1 teaspoon mustard
olive oil (optional)
sea salt
A few slices baked ham, minced

Peel and slice the hard boiled eggs in half lengthwise. Scoop out the yolks into a bowl.

Add the avocado, parsley and mustard to the bowl and mash with a fork. If you like it smoother, put the mixture in a blender or food processor and puree. Add olive oil if needed to make the consistency to your liking.

Spoon the mixture back into the egg halves and sprinkle sea salt on top. Serve with baked ham.

Originally posted on Monday, April 9th, 2012

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