Heartbeet Kitchen
Beet Deviled Eggs and The #BossBabeFestMSP Retreat
August 10, 2016 in Appetizer · Dairy-Free · Gluten-Free · Lifestyle · Paleo · 22 Comments

Beet Deviled Eggs {paleo}

It started in February…..

But my desire to bring together girlfriends and peers in real life, the women who inspire me, had been on my mind for over a year. And in talking to Sherrie, my amazing partner in crime, it was something she was yearning to do as well. Five months later, it all came together here in Minneapoliswith 10 amazing women staying under one roof – giggles, laughs, cries, and a whole lot of love.

As each of us work alone from all over the country, we stay connected through social media and our blogs. Even though many of us had never met each other in real life, we have a common bond…… of sharing food that nourishes the body and soul, the vulnerability of life, capturing moments with pictures and words. Simply put – we get each other.

And as the landscape of this content creator/influencer/entrepreneurial industry can feel very competitive and negative, I wanted to create an uplifting weekend of connection that would last for more than just the days we were together. Sherrie and I began planning and coordinating every last detail, supported by like-minded brands who backed our mission, including our official sponsor, Vital Proteins

Boss Babe Fest MSP

From left to right: me, Alanna, Sarah, Liz, Shelly, Kristan, Jayme, Renee, Emilie, Sherrie

Strawberry French 75 Cocktail

Little did I know that it would turn out to be one of the most impactful gatherings that I had ever been a part of, and not because Sherrie and I had planned it. But because of the sisterhood that was created from the sum of amazing women, bringing ten completely different and beautiful perspectives to the table. Figuratively and literally.

We opened with a giant batch of my Strawberry French 75 Cocktail and a spread of snacks, including these Beet Deviled Eggs. The color of the filling is probably the prettiest tone of magenta I’ve ever seen, partly due to the golden yellow yolk of pasture-raised Vital Farms eggs, one of our sponsors. And the secret ingredient them better than the rest? A few tablespoons of tangy pickle juice.

I’ll leave you with this recipe, and following that a sprinkling of photos and commentary curated from our time together here in Minnesota.

And if I can suggest one thing to all of you, it’s find your tribe. Find a group of women who lift you up, listen to your fears, celebrate your successes, and encourage you to keep being you. Then make something happen, in real life. Because there is no greater power than the power of face to face, heart to heart moments.

Beet Deviled Eggs! {dairy-free}

Beet Deviled Eggs

Author:
Preparation 30 mins Cook Time 30 mins
Serves 20     adjust servings

Tip: Make sure your eggs are at least when one week old so that they peel easier. The fresher the eggs, the harder to peel, crazy as that sounds! What I do is buy two dozen from my farmer, one for immediate use, one for deviled eggs. You can make the filling a day ahead of time, then fill the egg whites shortly before serving.

Ingredients

  • 10 large, pasture-raised eggs
  • 1 medium raw beet, peeled and finely grated
  • 1/4 cup real mayonnaise (I use Primal Kitchen, which is made from avocado oil & cage-free eggs)
  • 2 tablespoons pickle juice
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped fresh parsley

Instructions

  1. Place eggs in a large pot and cover with enough water to rise about them by 3 inches. Bring the eggs to a boil, and let boil for 1 minutes. Then remove from heat, cover, and let sit for 10 minutes. Drain eggs and place them in an ice bath.
  2. Once cooled, peel under running water, rolling the eggs on the counter first to break their shells. Start at the bottom, or end of the egg to make it easiest. Scrape out the yolks into a blender or food processor (a blender will get them the creamiest) and add remaining ingredients. Blend on high until creamy and smooth, adding a tablespoon of water if needed. Taste and adjust salt as needed. Scrape filling into a ziploc bag, snip one corner, and fill the empty egg halves.

Snippets from the Retreat

Our first night together, we dabbled in mixology magic with Erik Eastman, owner of Easy & Oskey Bitters. A friend of mine for several years, Erik has a special niche using seasonal produce to make some of the best cocktails around. We headed up to his rooftop garden, and of course he made this Garden Cocktail with sugarsnap pea infused gin. Life changing.

Garden Cocktail with Snap Pea Infused Gin

Following that was dinner at my favorite restaurant in St. Paul –> St. Dinette, under the direction of head chef Adam Eaton. When him and I met to brainstorm the menu, he didn’t even blink an eye when I said all 5 courses needed to be vegetarian and gluten-free. Case in point: these gluten-free Fried Squash Blossoms, stuffed with queso fundido, accompanied by salsa rojo, chimichurri, and purslane. The lightest batter, the creamiest cheese, and sauces that were complete flavor bombs…..

gluten-free Fried Squash Blossom Tacos stuffed with Queso Fundido

A morning of baking sponsored by General Mills in the Betty Crocker Kitchens was not only fun, but a true testament to how creative and talented my peers are. The challenge was to use one cereal, and one of the ingredients GM is now using to naturally color their cereals, (as they’ve removed all artificial colors from classics like Trix and Fruity Cheerios) to create a recipe AND finish it, in one hour.

On a whim, Shelly and I made a {gluten-free} Upside Triple Berry Matcha Cake, using Corn Chex that we finely crushed using a food processor, until it was like powder/flour. And tasted amazing! I just wish we would have written down the recipe. {photos 1, 3, and 4 at the kitchens by Erin Smith}

Amanda Paa, of Heartbeet Kitchen Upside Down Triple Berry Matcha Cake {gluten-free}

And Renee and Emilie schooled us all, baking up this gluten-free triple layer cake using ground Trix to create the colors and mimic flour.

Making a Trix CakeTriple Layer Trix Cake {gluten-free}alanna and sarah

We filled our bellies with seasonal veggies and pizza at Pizzeria Lola in Minneapolis (the best!), and then headed to Willful Goods for flower crown making using native Minnesota buds (yes, beyond the beautiful wooden bowls and spoons she makes, Araya also teaches workshops!). Nothing made me happier than the silence in the room as we all created. And one by one as we put our masterpieces on our heads, I could see self-love and feel good vibes radiating among us.

flower crownsHandmade Flower CrownsFlower Crown, Vintage Bohemian Dress

We played hard, and ate well (special thanks to some of our sponsors for making it possible for us to cook together: Bob’s Red Mill, Rodelle Vanilla, NOW Foods, Udi’s Gluten-Free). A morning smoothie bowl + toast food photography and styling workshop, in which we plated on the most gorgeous, matte wares from Jered’s Pottery. Snacks upon snacks. Evening grain bowls made with sorghum and quinoa……. ALL the roasted veggies, complete with delicious sauces to boot. We took the time to learn from each other, even if that was watching someone move a fork to a different spot, place a berry in the middle instead of the outer edge, or adjusting some crazy setting in lightroom.

Summer Toast, two ways Triple Berry Smoothie Bowl {heartbeet kitchen blog}homemade lemon rosemary hummusGrain Bowls

But our final evening together was the one that I will remember forever. As the chefs from Create Caters worked away in our kitchen, we enjoyed shimmering mocktails made with LaCroix Water (our special partner for the evening) and several seasonal shrubs + syrups (thanks to Sherrie’s wicked talents in this department). The farm to table, five course vegetarian and gluten-free meal that we were served was one of the top 10 in my life, and I wish I could have documented it better….

But actually I don’t.

Instead of trying to photograph/tweet/snapchat/etc., I was fully immersed in a completely soulful meal – from the food, to the engaging conversation……. a culmination of the power of real life connection. And it was magical.

La Croix Mocktail DinnerLa Croix Mocktail DinnerLa Croix Mocktail DinnerLa Croix Mocktail DinnerImage credit: Alanna Taylor Tobin | The Bojon Gourmet

Special thanks to Sherrie for making this come to life, together. When I said you were the sister I never had, it’s true. Love you will all my heart. To all the girls who took time out of their busy lives to come to Minnesota, I love you too. And to all those who made it possible, we couldn’t have done it without you.

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22 thoughts on “Beet Deviled Eggs and The #BossBabeFestMSP Retreat

  1. Abby @ Heart of a Baker

    What a lovely and inspiring group of ladies! It’s kind of the best hanging out with your tribe and figuring out that you met these people through a weird internet thing and it feels like you’ve known them all forever :) So much love in these pictures! xoxo

    Reply
  2. Liz @ Floating Kitchen

    It’s with happy tears in my eyes that I read this post. Thank you and Sherrie for bringing us all together for such a meaningful, uplifting weekend. I am so grateful to have you in my life. Warm hugs all around. And I’m counting down the days until October!

    Reply
  3. Stephanie

    What a lovely story and I’m sure awesome tribe of ladies. These deviled eggs look amazing and I can’t wait to try them. Thanks for sharing your story :)

    Reply
  4. Jayme | holly & flora

    I cannot tell you how much that trip meant to me, and I know it meant so much to everyone there. It’s reassuring that women can be supportive of each other, embrace each other’s talents, and learn so much from each other. Thank you for such a beautiful and enriching experience. I agree with Liz: with tear-filled eyes, I can say that I’m so grateful that you are in my life and that you and Sherrie made this happen. …and now I have to make these brightly colored deviled eggs happen again in my life! Big Xs and Os your way, lady.

    Reply
  5. Willow | Will Cook For Friends

    This is so beautiful and inspiring! It sounds like an incredible experience with so many moments to cherish. I actually got a little burned out recently from the competitive/nagative (for lack of a better term) vibes in the industry, and have been needing to personally reconnect with, well, the personal connection aspect of blogging and sharing food. Bringing people together is what it’s all about, not just online but in real life, around a real table with real conversations. It sounds like your group did just that, and had an amazing time – I wish I could have been there!

    Oh, and P.S., these deviled eggs are SO GENIUS. I don’t make deviled eggs often, but the next time I do I know what recipe I’m using!

    Reply
    1. amandapaa Post author

      Willow, you have no idea how much this comment means. This industry is hard, and can feel lonely a lot of the time. And it can make us have serious personal judgement. And I really wanted to foster something else. So this is a start, at least. And I hope you know that there are other supportive women out there! I’d love to connect more. xo

      Reply
    1. amandapaa Post author

      Thank you Elle! It was so nice meeting you back in December. Can’t believe how long ago that was already! Hopefully our paths will cross again. xo

      Reply
  6. Kate

    First of all, those deviled eggs are just out-of-this-world gorgeous! And I’m for sure making them. It sounds like you all had such a wonderful, creative, inspiring weekend. This is what I love about this business. At its core are women who are doing what they love and sharing it with the world and each other.

    Reply
  7. rebecca | DisplacedHousewife

    What a beautiful post Amanda. I was so struck when I first saw these vibrant eggs on Instagram…I’m only sorry it’s taken me so long to hop over and check them out. I remember following along on that weekend via Instagram and it sounded truly magical. So happy for you love! xo

    Reply
  8. Sara @ Cake Over Steak

    AMEEENNNNNNNNNN!!!! I love everything about this. You and Sherrie created what seems to be the most love and light-filled blogging retreat I’ve ever seen. You are amazing women and the power in finding your tribe is unbeatable. I’m glad to call you and many of these ladies part of my tribe as well. XOXOXO

    Reply
  9. Sarah @ Snixy Kitchen

    Every single element of this retreat was pure perfection – we learned, we loved, we laughed, we connected and I’m sad it had to end. It was honestly one of the most impactful experiences of my life and you created something so special to be apart of and I feel so honored that you included me in the magic. I miss you so much – please come visit us again!

    Reply
    1. amandapaa Post author

      oh, this means so much Sarah. i can’t even thank you enough though, for bringing your love, teachings, support. and the babe! seriously, only you would make that work. love you. xo

      Reply
  10. christine desroches

    Your recap of the retreat is so touching and sweet, I think it’s so special how you all have connected despite distance. Everything looked beautiful and delicious! I remember seeing these gorgeous eggs on insta and I’m so happy to now have the recipe to try! I have to say, these are the prettiest eggs I’ve ever seen :)

    Reply
  11. [email protected]

    this post gave me ALL the feelings!! This event was everything you wanted it to be and more! Thank you for giving me the opportunity to create, learn, laugh, and connect with women that I may never had the chance to meet irl without you.

    xx
    kristan

    Reply
  12. Sherrie

    I could have sworn I left you a comment on this post! I guess I missed it somehow – I have no idea how this happened. Anywayssss, thanks for being the best woman ever in both real life and work. Love you to the moon and back, always, xx.

    Reply
  13. Vanessa

    Made these for Easter dinner this year with family. They were so beautiful and delicious. This recipe is a keeper! Thanks : )

    Reply

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