I’m always trying to get my friends to run with me to cure cancer. (I typically train with Team in Training, and in doing so raise money for the Leukemia and Lymphoma Society.)
But as soon as I start saying things like, “You could just do the half marathon!” they look at me like I have six heads and back away slowly as quickly as possible. Apparently 13.1 miles of running doesn’t sound quite as appealing to them as it does to me.
Eating to cure cancer, on the other hand? That they can handle.
A few weeks ago, Eggland’s Best contacted me about their involvement with Susan G. Komen For the Cure and asked me if I would get involved as well by hosting a Pink Party for a bunch of my closest friends. In exchange, they’d make a contribution to the Susan G. Komen Foundation in my honor, as well as provide me with some coupons to share with my friends and additional funds for extra ingredients.
Given that (a) I already use and love Eggland’s Best eggs and think they are a great and healthy product, and (b) will take any opportunity to hang out with my favorite ladies and eat good food, especially if it’s in the name of a great cause. I answered with a resounding yes.
Before we get to the food, can we discuss eggs for a second and how Eggland’s Best ended up joining forces with the SGK foundation to begin with?
Eggs get a bad rep but actually, they can be part of a healthy diet. Especially Eggland’s Best eggs which, in addition to being a great lean protein source, also provide TWICE the vitamin D and omega-3’s, as well as TEN TIMES the vitamin E, with less saturated fat and cholesterol, as compared with other eggs. Given that being overweight has been linked to an increased risk of cancer while eating a healthy diet filled with nutrient-dense foods such as fruit, veggies, lean proteins, and whole grains has been shown to be the one of the best defenses against it…I’d say it’s a no-brainer.
While I don’t have any direct connection to breast cancer myself, cancer does run in my family and so I’ll do anything and everything I can to prevent it from pervading future generations. This is why I exercise and eat a diet that is based around fruits and veggies. These are the two things I can do that I know for sure will help me stave off a whole slew of diseases. And in a world full of uncertainty…I like “for sure”. It’s not a given that these will absolutely prevent me from getting sick, but every little bit helps.
So here’s what went down.
Yesterday, at approximately 1pm, five of my favorite ladies came over for one egg-cellent brunch! (Sorry, had to do it. At least once.) From left to right, we have Victoria, Lauren, Sophie, Amma, and my other roommate Anu was also present…but she somehow managed to evade my camera.
We gossiped. Among other things, we discussed Tom Cruise’s sexual orientation, which season of Sex and the City Sarah Jessica Parker was pregnant during, whether hiring a surrogate to carry and have your baby just so you can keep your figure is absolutely disgusting (unanimous yes, by the way), etc. It was awesome. I really love gossip.
And we ate.
Roasted pumpkin quiche with caramelized onions, gorgonzola and sage. Pumpkin biscuits with cranberry curd. Spinach and dried cranberry salad. Pink lady cupcakes.
You would have had to roll me home. Except…I was already home. Score.
It was really an awesome meal and I just want to thank Eggland’s Best for giving me this opportunity to hang out with my favorite ladies and eat delicious food…and also for allowing me to share the love with you guys…with a GIVEAWAY! One lucky reader will receive an awesome prize package with: 2 free EB dozen coupons, 1 free EB hard cooked and peeled variety coupon, 4 EB ramekins, 1 EB apron, 1 EB whisk, 1 EB spatula, 1 EB egg timer, 1 EB eco bag, and 1 EB plush egg. All you have to do to enter is leave a comment telling me either what you do to raise awareness about/combat cancer or how you incorporate healthy living in your life to prevent cancer. The winner will be chosen on Friday.
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola, and Sage
Serves 6-8, adapted from Closet Cooking
- 1 tbsp olive oil
- 2 cups onion, sliced
- water, as needed
- 2 cups pumpkin or butternut squash, peeled and diced into bite-sized pieces
- salt and black pepper, to taste
- 8 sheets phyllo dough, thawed according to package directions
- 1/4 cup olive oil
- 4 eggs, lightly beaten
- 1 cup almond milk
- 2 oz gorgonzola, crumbled
- 1 tbsp sage, thinly sliced
- Heat 1 tbsp oil over medium heat. Add the onions and saute until the onions are tender, about 10-15 minutes. Reduce the heat to just a bit below medium. Add 1/4 cup water, cover and cook until the onions turn a deep golden brown, about 50 minutes. You will need to stir every 10 minutes for the first 30 minutes and every 5 minutes for the remaining time. Add a bit more water if the pan starts to get dry.
- Preheat oven to 400. Place butternut squash or pumpkin on a baking sheet lined with foil. Spray with cooking spray, sprinkle with salt and pepper and roast until tender, about 30-40 minutes. Set aside.
- Lower oven to 375.
- Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9-inch springform pan with the ends hanging over the side of the pan and repeat with the remaining sheets, placing them on top.
- Mix the onions, pumpkin, eggs, milk, gorgonzola and sage. Pour into the crust.
- Bake until golden brown and set in the center, 25-45 minutes.
I am submitting this to Meatless Mondays hosted by Chaya of My Sweet and Savory!