She’s back! (said in the voice the Prime Minister for Magic, Cornelius Fudge, when he finds out Voldemort is alive at the end of Harry Potter and the Order of the Phoenix). It’s been a looooong month and a half-ish without any blog posts, but I’m back at it! Life just got the best of me over the past couple of months: I work/live on a college campus and most of May was devoted to closing all of the residence halls (and I supervise 8 of them); my eating has been yo-yo-ing because of stress from wedding payments (yikes!); but, most importantly, we welcomed a new addition to our home, a little Yorkie/Maltese/Poodle mix named Stark (no, not a GoT reference, a Marvel reference, but I can see the confusion ;p).
He is the absolute light of our lives!…and has also commandeered the normal schedule of the Fleming/Slone household since he is only a 4.5-month-old pup. Now that he’s all settled, and I’ve taken the time to show him off oh-so-subtly in this post, let the blog posting commence once again!
For today’s post, I wanted to focus on egg replacements when it comes to cooking and baking. As you know from previous posts, one of my highest food sensitivities is eggs, and so I usually avoid anything that is made with eggs, mo matter the amount (although I will cave for a good pizza here or there :D). When I first found out about my food sensitivities, eggs were the hardest thing for me, other than dairy, to eliminate from my diet. I still struggle the most with breakfast food when it comes to eggs because I can really only have a protein shake/oatmeal/fruit for breakfast…and that’s essentially it. Sometimes I mix it up and make pancakes (specifically the blueberry pancakes I posted about a little while ago!), but I don’t have time to make them every single day.
I find baking is usually easier when it comes to using an egg replacement, mostly because I can use the same replacement in every recipe: flaxseed.
One tablespoon of flaxseed mixed with 3 tablespoons of water is equivalent to one medium egg. I’ve found it to be the best egg replacement because it binds batter well, and flaxseed is generally good for digestion! Just make sure to let the flaxseed/water mixture sit for about 3-5 minutes before you mix it in, otherwise it won’t thicken to a similar consistency to an egg, and then it won’t be useful.
Cooking, specifically frying, is a little bit harder. I have found work-arounds that are also generally healthier, such as an air fryer.
Generally, I love the air fryer! It’s so easy to just plop in your meat/veggies/potatoes, add a little olive oil and seasoning, and then press the correct temperature/time and let it run. But, sometimes it’s not the same consistency that I want/miss. Flaxseed mixed with a little olive oil has worked well for me in the past to serve as a binder for frying or baking so that I get a similar consistency as if I fried/baked my food with an egg wash/batter (I actually prefer my ‘fried’ foods baked in the oven. Weird, right?).
I know some people are going to read this an say “well, have you tried using bananas as a binder?” And, I have, and generally don’t mind the flavor that comes with bananas. The reason I don’t use them is because bananas are high in sugar and can activate my yeast sensitivity, and so I try to have them sparingly and not all of the time. I am also a fan of using almond/peanut butter as an egg replacement, usually in baked goods, but my favorite binding agent is flaxseed, and it hasn’t steered me wrong yet! It’s kind of like hot sauce, cause I put that shi*t in everything, including meatballs. 😉
Tune in to my Sunday post next week to find out the different substitutes I use to avoid eating foods that I am sensitive to, and here’s to living our best and most delicious lives. ❤