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February 28, 2016

We assembled a task force of staff from our Birmingham offices, which include sister brands Southern Living, Coastal Living, MyRecipes, and Oxmoor House, to try the Cooking Light Diet for 3 months last fall (October-December 2015) and blog about it. Here’s what they had to say.

Eggs sustained me through my senior year of college. Time was not something I had very much of...or sleep, for that matter. Eggs were the cheap, sometimes healthy, and always quick option for breakfast, lunch, or dinner.

Nowadays, I have more time, but I have not stopped eating eggs yet. Instead, I’ve looked to the Cooking Light Diet to reinvent my standard. Check out how I’m using a dozen eggs with six Cooking Light Diet recipes:

Spinach Feta Omelet (2 eggs)Squash Egg-in-the-Hole (4)Smoky Egg and Cheese Tostada (1)Scrambled Eggs with Avocado and Tomato (2)Soft-Boiled Eggs with Toast Strips (2)Smoked Salmon with Poached Egg and English Muffin (1)

So even though I'm still sustaining myself with eggs to an extent, the Cooking Light Diet has given me all sorts of new ways to utilize them. It's made my menus egg-straordinary!

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If you’d like to know more about the Cooking Light Diet, visit CookingLightDiet.com, or email us at feedback@cookinglightdiet.com. We’d love to hear from you! Have a great week.

*Members following the Cooking Light Diet, on average, lose more than half a pound per week.

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