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5-Minute High-Protein Edamame Hummus

This is a sponsored post written by me on behalf of AllWhites Egg Whites for IZEA. All opinions are 100% mine.

15-Minute High-Protein Edamame HummusSince I live in a big house filled with girls, there’s a lot of diversity in terms of what foods everyone is eating. Taylor is the salad and avocado fiend, Martha eats, sleeps, and breathes pasta, and I’m all over the place since, well, you know, I kinda like to cook.

There’s one food who’s deliciousness we can all agree on, though: EGGS! Every morning, like clockwork, at least a half dozen girls will cook up an egg (usually to top a piece of bread with pesto on it) and we all end up using a communal egg pan to saveon the dishwashing. While I’m going through a whole-wheat banana bread phase right now, my egg game is usually pretty strong.

15-Minute High-Protein Edamame Hummus

That’s why, when I got an offer to work with AllWhites Egg Whites, I was stoked! I usually will make most of my egg recipes with a combination of full eggs and egg whites to help chop off some fat and cholesterol (while still keeping the recipe tasting the same), but I always feel guilty tossing out the extra yolks. I discovered AllWhite Egg Whites a while back and it has revolutionized my egg game.

No longer do I have to go through the messy process of seperating out the yolks and egg whites and wasting the yolk, instead I can just quickly unscrew the cap, pour away, and have breakfast ready in no-time! If you were to take a look in one of the three fridges (seriously) we have, you would see at least one carton of the stuff in each one. We’re all fans!

15-Minute High-Protein Edamame Hummus

So let’s move on to this mean-green recipe that takes the traditional hummus to a whole new level. Filling, packed with protein, easy, and the perfect dip or spread for snackage or lunch! It’s as easy as throwing your ingredients into a blender and shoveling it’s creamy flavorfullness into your mouth by the spoonful. It’s made with AllWhites Egg Whites, which serve as a secret ingredient that helps blend all the edamame goodness together and pack an extra protein punch to the hummus.

AllWhites is a convenient, fat-free, cholesterol-free and low-calorie alternative to regular eggs, and is ideal when it comes to fueling your fitness goals and maintaining a healthy lifestyle. They’re a lean source of protein and can be used in any recipe that calls for eggs (<— serious game changer and such an easy and healthy swap to make!). I’m a big fan of creating recipes that don’t take away from the joys of delicious meals and make living a sustainably healthy lifestyle easy.

They are:

  • 100% liquid egg whites with no yolk
  • Located in the refrigerated dairy section
  • 0 PointsPlus® value per serving on the Weight Watchers® program

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High-Protein Edamame Hummus

Want more tasty recipes that can made mouthwatering & healthy with AllWhites? Check out some AllWhites Egg Whites Favorites here and follow AllWhites Egg Whites on Pinterest and AllWhites Egg Whites on Facebook!



5.0 from 1 reviews
5-Minute High-Protein Edamame Hummus
Prep time
Total time
Serves: 16 servings
  • ½ cupAllWhites® egg whites
  • ⅓ cup sesame seeds
  • 2 cloves garlic, coarsely chopped
  • 1 pkg. (12 oz.) frozen shelled and cooked edamame, thawed
  • ¼ cup lemon juice
  • 1 Tbsp. olive oil
  • ½ tsp. salt or to taste
  • paprika and extra olive oil for garnishing
  1. Place AllWhites egg whites, sesame seeds and garlic in blender. Cover and blend until smooth (about 3 minutes).
  2. Add edamame, lemon juice, oil and salt to blender. Process until well blended, scraping down sides as needed.
  3. Spoon hummus into a shallow dish; sprinkle with paprika and drizzle with olive oil.
Nutrition Information
Serving size: 1/16th recipe Calories: 58 Fat: 4g Saturated fat: 1g Carbohydrates: 3g Sugar: 1g Sodium: 89mg Fiber: 1g Protein: 4g

This is a sponsored post written by me on behalf of AllWhites Egg Whites for IZEA. All opinions are 100% mine.

Visit Sponsors Site


Friday Favorites

Happy happy Friday! How’s this week been for ya?

This week seems to have dragged on a bit (I blame it on the midterm I had on Thursday) and I am more than ready for some free-time to catch up on all things blogging and photography. I’m actually heading back to my hometown to spend some time with my parents, photograph a few sessions, go to Adam and Taylor’s pre-prom photo gathering, and am meeting up with a wedding photographer who I’ll be shooting with in the summer. ALSO. I’m probably going to spend all my time drop by Kyle’s parent’s home to play with Tucker. He’s turning into such a monster and I love him quite much <3.

Busy, but fun! That seems to be the theme to my life these last few months. Also, I know I have been pretty vague with all the things going on with me right now, but worry not! I have a big blog post coming up to explain what’s up.

Here are some of my current favs! If anyone feels the overwhelming urge to buy me something, don’t hold back- I’ve heard it’s always good to stick to your instincts ;) .

12 Mile Long-Run of DEATH:

So this is the reason why I’m getting this post up this morning instead of last night like I had planned. This 12 miles was the longest run I’ve EVER done (my last longest one was a 10 miler) and it went pretty welll except for the last stretch of two miles or so. My body was so, SO done and my joints were absolutely killing me. Once we got home, I could hardly walk and had to pop 3 advil and a Nyquil so ensure that I’d be able to get at least some sleep. I’m feeling a lot better now, though, and am excited to taper down. Our running schedule for next week doesn’t have us doing any more than 6 and I’m prettttty excited about that, not gonna lie.


A big shoutout to Lana, Taylor, and Tom for helping me push through! Tom went on after us to finish the last 13.1 miles by himself. Just a casual half-marathon on a Thursday night ;) .

Etsy Food Photography Finds

I want an endless supply of moolah $$ so I can buy ALL the things. And by all the things I mean food photography props! I’m trying to improve my photos and start trying for a more rustic shabby -barnyard-chic look (because that’s a thing, apparently, and I lurrrve it) and all the gorgeous props, plates, bowls, etc on Etsy are making me swoon a bit :shock: .

Food Photography Wants1Food Photography Wants

Cappuccino Mug Cup // French Vintage Digoin Earthenware // Large Black Walnut Cutting Board // Small Ceramic Heart Bowls // Large Wooden Cutting Board // Silver Galvanized Metal Bucket //Reclaimed Wood Pine Cake Stand // Reclaimed Wood Boxes

Nikon 105mm f2.8 Macro Lens

Ahhhh, want want want.

Screen Shot 2015-04-24 at 8.49.00 AM


Total bad habit, but I have a tendency to scroll through the site as I’m lying in bed for a few minutes. So. Many. Cute. Finds.

Prim & Patriotic Shirt

Screen Shot 2015-04-24 at 8.50.39 AM

Gold Stemless Wine Glasses (Set of 4)

Screen Shot 2015-04-24 at 8.52.34 AM

Pretty Washed Sea Green Dress

Screen Shot 2015-04-24 at 8.53.29 AM Anddd last, but certainly not least, this Indoor S’more Maker because the world needs more things like this.

Screen Shot 2015-04-24 at 8.54.51 AMSo that’s that! I’m also going back to my hometown tonight (after a nice dinner out with the boy) and I’m excited to spend some time at home.

Question: What’s something you’ve been loving lately?



My Go-To Healthy Breakfast Choices

I know the food blogger seems to be some sort of mythical creature who eats nothing but new, exciting, gloriously displayed food, but the opposite is pretty much true for a lot of us. Unless I’m developing a recipe, I eat pretty simply and usually repeat my favorites over and over again. Creativity is exhausting and sometimes you just want to stick to the tried and true!

I have a midterm tomorrow morning so I didn’t have time to put together a big recipe like I had planned, but I decided to give ya’ll a closer look into some of the (healthy!) breakfast options I eat. I kid you not when I say that for the last two months I haven’t really strayed much from these combos and I’m usually on autopilot-mode when I wake up in the morning. I stumble downstairs in a sleepy stupor, make the most complicated decision I’m capable at that time (sweet or salty- the eternal question), and somehow put together breakfast. Here’s what’s on the menu:

Whole Wheat Cinnamon Raisin Bread + Cream Cheese + Frozen Blueberries

I blame my housemate Sophia for getting me addicted to the cinnamon bread and cream cheese combo. The wafting smells kinda brainwashes ya and I’ll you want to do is SHOVE IT ALL IN YOUR FACE.

I recently discovered a whole wheat alternative that is pretty delish and usually spread some whipped cream cheese on it and then use my adorable cinnamon sugar grinder from Trader Joe’s to add some extra goodness. Since just the bread won’t keep me full for long, I add some fruit (usually frozen blueberries) on the side for the nutrients and fiber.

Note: do not eat frozen blueberries with your fingers, they will turn a horribly corpse-like purple-blue color that takes a ton of scrubbing to get off :shock: .


Banana Brown Sugar Oats

While I go through phases of eating ALL the oatmeal to dry spells, whenever I’m into oats, I usually prepare them by cooking half of a sliced banana and cinnamon into the oatmeal in the microwave (less dishes=the college student way). Then, I top the final product with brown sugar and the other half of the sliced banana. Sometimes I go crazy and add some walnuts into the mix ;) .


Greek Yogurt + Fruit + Walnut Bowl

Pretty self-explanatory. I throw yogurt into a bowl, top it with frozen blueberries and a cutie, then add some chopped walnuts for texture. Noms.

A Day In The Life2

Cheesy Egg + Veggie Scramble

If it isn’t evident already, I usually stick to sweeter things for breakfast. When I’m feeling like something savory, though, I go with eggs! I cook up some bell peppers + onions that I have pre-chopped and stored in the fridge, scramble an egg or two and a few egg whites together, season with garlic salt (<—BAE <3), and add in some Mexican-blend cheese at the very end so it melts into the scramble. Filling and protein-packed!

WIAWI feel like it goes without saying, but coffee is ALWAYS a must for me in the morning, both to keep me awake since I usually only get 5-6 hours of sleep a night and because it’s such a comforting ritual. <3

Question of the Day: What are some foods you tend to eat on repeat for breakfast?



The Us Project

One thing that I find myself struggling with fairly often is avoiding falling into the comparison trap. With social media becoming such a prevalent part of my life, I find myself constantly exposed to a whirlwind of “wants”. Wanting to be thinner, but simultaneously more toned and muscular. Wanting to be faster. Wanting to be prettier. Wanting to have ALL the ridiculously expensive clothing I see on the fashion blogs I read. Wanting my photography to be better and never feeling like its good enough.

With all these wants, there isn’t much room for happiness.


It’s easy to get caught up in a world of things you aren’t and things you don’t have- especially when most social media platforms are imaged-based and depicts the highlights in everyone’s lives. Oftentimes, I make the mistake of assuming that those highlights make up the entire reel of everyone’s day. I see beautiful selfies with girls wearing flawless makeup and my self-esteem can take a big hit. The same goes for anything I’m working towards bettering myself at, whether that be cooking, food photography, my small business, my body, school. The list can go on and on and my insecurities cangrow more and more if I let them get the best of me.

That’s why, I am proud and excited to share Soffe’s #TheUsProject campaign to challenge the comparison trap and start a movement that aims to encourage young women to focus on each other, those who give them strength, motivation, and encouragement and essentially promote community over competition. Soffe stands for a brand that celebrates the collective strength of young women and wants to create ways to bring them together in support of their shared goals. Instead of constantly comparing ourselves and becoming wrapped up in jealousy of those “wants” (which studies have shown lead to decreased intimacy and more shallow relationships), #TheUsProject aims to use social media to bring us together instead of pitting us against one another, or in my case, against myself.

Together, we can build a more beautiful picture and build each other up to reach our maximum potential!

While Soffe and I are doing all we can to promote awareness for this campaign, we would love your help and participation! To help spread the word (and possibly win some AWESOME gear from Soffe), post a photo of yourself and your friends on Instagram and tag #TheUsProject and myself (appleofmyeyeblog). We can’t wait to see how you and your best girlfriends support each other!undefined

And here’s my contriubution with this super sweaty, makeup-less photo that I took with some of my housemates after we conquered our first 10 mile run EVER! There is no way I could have gotten through all those miles without their continues support and presence and I am beyond thankful for them. I love you Taylor and Lana! (A special shout-out to our neighbor Tom for his manly support as well and our foster dog, Charlie, who ran outside and insisted on being in the photo as well)

run photo

Learn more about the movement here: #TheUsProject movement

This is a sponsored post written by me on behalf of Soffe for IZEA. All opinions are 100% mine.

Visit Sponsors Site


Vegan Raspberry Thumbprint Breakfast Cookies

Vegan Raspberry Thumbprint Breakfast Cookies

This Saturday night got a little crazy and wild with these breakfast cookies. I’m talking, mashed bananas off the hizzle, chia seeds like WOAH, and raspberry jam’ming all night to the sound of the raging party happening next door. I know, I know. Christine, you need to calm down a little.

These are the latest creation to come out of my college kitchen and are born from a situation I find myself in pretty often. Imagine this scenario: you wake up after a long exhausting night of sleeping, stumble to the kitchen in a hunger-induced stupor, and start the coffee pot. Then, you’re hit by a wave of NEED-TO-EAT-NOW emotions. What should you do?! Well, if you were smart, you would have baked up a batch of these super easy and nutritious raspberry thumbprint breakfast cookies and VOILA! The perfect “treat” to help satisfy that morning sweet tooth.

Vegan Raspberry Thumbprint Breakfast Cookies

These babies are made healthy with the use of a combination of whole wheat flour and oats as the base, a super ripe banana and egg to hold everything together, a pat of tart raspberry jam, and river drizzle of peanut butter. I add in just a teeny tiny but of light brown sugar to up the sweetness a bit, but other than that, all the sugar in these cookies are natural!

One thing to keep in mind (as with all healthified recipes) is that this recipe is by no means your standard bakery-style chocolate chip. It’s not loaded with butter and fat and sugar and subsequently will not taste like one of those decadent desserts, but rather is a filling, slightly sweet, and packed with lots of healthy goodness. If you’re someone who likes to eat a cookie-a-day (like me), these cookies are a great substitute to have your cookies and eat em too!

Vegan Raspberry Thumbprint Breakfast Cookies

*Recipe inspired from Oh She Glows

5.0 from 1 reviews
Raspberry Thumbprint Breakfast Cookies
Prep time
Cook time
Total time
Serves: 12
  • 1 large ripe banana
  • 1 tsp vanilla extract
  • ¾ cup oats
  • ½ cup whole wheat flour
  • 1 pinch salt
  • ½ tsp cinnamon
  • 1 tbsp chia seed
  • 2 tbsp light brown sugar
  • 6 tsp raspberry jam
  • nut butter for drizzling
  1. Preheat oven to 350 degrees.
  2. In a mixer or by hand, cream the banana until mashed and no big lumps remain. Mix in the vanilla extract.
  3. Add in the oats, whole wheat flour, cinnamon, chia seeds, and brown sugar. Stir till combined.
  4. On a parchment paper-lined baking sheet, add tablespoon-sized balls of dough a few inches apart. Using your thumb, make a small imprint in the middle of each one and fill with ½ tsp of jam.
  5. Bake for 10 minutes or until cookies are set. Let cool, then drizzle with your nut butter of choice.