Archive for March 2, 2011

Happy birthday Dr. Seuss! (By the way, I really struggled with the title as I always have difficulties using the right singular possessive form of nouns ending in “s”. So, for those of you who rather see Seuss’ versus Seuss’s, I feel your pain! ) And what better way to celebrate than with the famous dish “Green Eggs and Ham” done in a healthy way. My good bud, Chef J Hugh McEvoy submitted this recipe to my 101 Foods That Could Save Your Life Book and is a family favorite.

Eggs are already healthy – they provide lots of protein and the b-vitamin choline for brain health along with the plant nutrient lutein which is great for healthy eyesight. Parsley is used to give the dish a wonderful green color. Parsley  is loaded with volatile oils and flavonoids that help in fighting heart disease and cancer.

Lastly, you can use ham or “Wham”, a vegetarian ham substitute from Worthington Foods, makes a wonderful substitute. Enjoy!

Green Eggs and Ham By Chef J Hugh McEvoy


2 tablespoons              Fresh Parsley – Chopped

1 tablespoon               Fresh Basil – Chopped

1 tablespoon               Fresh Cilantro – Chopped

2 oz (2 slices)              Worthington Wham (Veggie Ham) or Honey Ham- Chopped

1 tablespoon               Fresh Sweet Red Bell Peppers – Chopped

1 tablespoon               Fresh Shallots – Chopped

2 oz-wt                          Brie Cheese – 1/4″ Cubes

1 tablespoon               Canola oil

1/8 teaspoon               Sea Salt

1/8 teaspoon               Black Pepper

1 lb                              Fresh White Asparagus

4 each                          Fresh Whole Eggs

4 each                          Large Egg Whites


Trim Asparagus. Steam just until tender and set aside. Using heavy saute pan, lightly brown wham\ham, shallots and sweet peppers in canola oil. Beat eggs into a froth in a small bowl. Add eggs to sauté pan / mixture. Blend while cooking only until set. Add cheese. Fold until just evenly mixed. – Remove from heat. Add COARSE chopped herbs. FOLD gently into eggs. Do not over mix. Keep colors separate! Season with salt and pepper to taste. This dish can be served by itself or over toast points, beside the white asparagus over fresh red tomato slices.

 Break it down…

Calories: 220; Total Fat: 13g; Protein: 17g; Saturated Fat: 4g; Total Carbs: 6g; Dietary Fiber: 3g; Cholesterol: 195mg;  Sodium: 380mg; Sugars: 3g