Pr-Egg-O Salad

Protein, vitamins A, D, and K, and B vitamins boost your baby’s cell, brain, and nervous system development, and vitamin D helps you absorb calcium.

MAKES A GENEROUS ½ CUP SALAD; 1 SERVING

KEEP it simple or doctor up this egg salad with sliced scallions or chives, chopped fresh parsley or dill, paprika, curry powder, or your favorite spice. And, as with many recipes in this book, you can throw in seeds for crunch and added nutrients. Refrigerated leftovers will keep for three days.

2 large eggs, hard-boiled, peeled, and chopped

2 tablespoons diced celery

2 tablespoons light mayonnaise, or to taste

Salt and freshly ground black pepper

½ cup baby greens, such as arugula

2 to 3 slices tomato

• Gently mix the eggs, celery, mayonnaise, and salt and pepper to taste in a small bowl. Adjust the seasoning and serve with the baby greens and tomato. Refrigerate leftovers.

Meal ideas

• Whole-grain bread, roll, or starch

• Salad or vegetable (see Awesome Homemade Salad Dressings, here)

• Reduced-fat milk or yogurt

• Fresh fruit

Meal ideas and tips for diabetes

• Whole-grain bread, roll, or starch, 1 CARB

• Salad or vegetable (above)

• Reduced-fat milk or unsweetened reduced-fat yogurt, 1 CARB

• Fresh fruit, 1 CARB

½ cup egg salad: Calories: 270 cals; Protein: 14 g; Carbohydrates: 6 g; Fat: 21 g; Fiber: 1 g; Sodium: 350 mg; Vitamin A: 1,248 IU; Vitamin D: 87 IU; Vitamin K: 72 mcg; B₁₂: 1 mcg; Riboflavin: 0.6 mg; Selenium: 31 mcg; ½ CARB