Eggs Stuffed in Avocado

I love avocado. I would eat it by the handful if I ever thought about it. This little treat can be a meal or a snack. It is filling, for sure.

What's neat about this recipe too, is you CAN reheat it. I did. I made it last night and put them in a zip loc bag in the fridge to have for lunch today. It was great! You'd never think warm avocado would be even slightly appetizing. It is tasty! Try it- at least so you can say you did!

PREP: 3 minutes
Cook time: 15-20 minutes
Total: 18-23 minutes

Serves: 1

INGREDIENTS

1 Avocado

2 Eggs

Salt & Pepper

2 Slices Bacon, Cooked - Optional

 

DIRECTIONS 

Preheat your oven to 425 degrees F 

Cut the avocado in half and scoop out the avocado (with a spoon) so the hole matches the size of your egg – this helps by keeping the egg in the avocado and not leaking onto your baking sheet

Crack each egg into your avocado halves. Try balancing the edge of the avocado on the side of the cookie sheet – you will be glad you did – to avoid the eggs spilling out.

If you chose to use bacon. Duh. Place the pieces of bacon on top. I would lightly fry your bacon (in a skillet for about 3-4 minutes). Just to make sure the bacon is fully cooked and not limp. Ew.  

Depending on how you like your eggs cooked- cooking time will vary. You will know the eggs are mostly done when the whites- turn white. I know. Brilliant. Watch the yolk too- it will turn a dark yellow if overcooked.  

Once they are done enough to your liking, add salt and pepper to taste 

I didn’t get a picture of my avocado stuffed with eggs. So I found one. It’s way better than mine would have been anyway. Photo Courtesy of: www.californiaavocado.com

Enjoy!

 

--All the Best!

 

 

Sausage and Peppers

Yes. Because I am not creative today, that is the name. If you have a better name for this recipe- let me know in the comments below!

PREP: 20 minutes
Cook time: 20 minutes
Total: 40 minutes

Serves: 4

INGREDIENTS

1 lb Italian Sausage

1 Onion (I used 1/2 a red onion)

1 Green Pepper

1 Yellow Pepper

1 Red Pepper

1 Cup Vegetable Broth (Try for Organic)

Garlic – As much as you’d like

1 Tsp Salt & Pepper  

 

DIRECTIONS

 

Brown the sausage, then remove it from the pan

Sauté your onion with the peppers for about 7 minutes

Time to freestyle! I added garlic, salt, pepper, vegetable broth, salt & pepper and cooked it for another minute or so

After the veggies were sautéed to my liking, I threw the sausage back in and let it simmer for about 10 minutes.

 

Done and done! This makes a great leftover meal too!

 

Enjoy!

 

 

--All the Best!

Mini Pizza Bites

These are a great appetizer or have them for dinner! Great for kids AND adults. Super easy and delicous! Oh yeah, a healthier option too! Zach liked them just as much without the sauce- I liked them with and without!

You can bake or grill them! We chose to bake them. Mostly because we don't really have a place to grill at our apartment. You have options! How great!

PREP: 10 minutes

Cook time: 20 - 25 minutes

Total: 30 - 35 minutes

INGREDIENTS

12 button mushrooms, wiped of any dirt and stems removed

1/2lb italian sausage

1 egg white

1/4-1/2 cup pizza sauce or no sugar added marinara sauce 

DIRECTIONS (for baking)

Preheat your oven to 375 degrees F

Wipe down your mushrooms and remove stems. Then place them stem side up on a plate

Toss your Italian sausage in a bowl and add your egg white. Use your hands to combine it all together

Then make tablespoon size balls of the meat mixture and plop them into the cap of the mushrooms

Place in the oven and cook for about 20 - 25 minutes or until sausage is cooked through- NOTE: I put them all on cooling racks to help them stand better- I didn't put parchment or foil under but I absolutely recommend doing so

Also- I put the smaller caps toward the front of the pan and larger ones in the back since baking times were different for size

If you are grilling- Place on top rack of grill and cook for about 8-10 minutes or until sausage is cooked through

Grab a larger mini and cut to check whether its done. You will know your meat is cooked when there is no pink. OR if you're fancy, use a thermometer. Here's a handy temp chart for you to double check http://southernfood.about.com/library/info/blroast.htm 

Top each mushroom and sausage cap with either hot or cold pizza/marinara sauce

Stick a toothpick in it - blow on it, it will be damn hot - and devour it!

Enjoy!

--All the best!

Recipe from: www.paleomg.com

Homemade Chocolate Chip Brownie Larabars

We were introduced to the LARABAR several months ago by a couple of friends. The very first one we ever got to try was the Banana Bread LARABAR. Holy cow- it was good. I decided I would venture out and find these so called healthy "energy" bars. I was disappointed to find they were almost $2.00 (US dollars)/bar. I don't know if you have ever seen a LARABAR- but they are small. The first few I bought were totally worth it- they are so damn good. After shelling out around $10 bucks for like 5 bars on several occasions, I decided I couldn't afford it. I looked at the label and realized just how easy it would be to make my own. 

I went out and bought a larger (i think 9 or 10 cup) food processor just for this reason. 

I gave a couple homemade bars to a couple (non-Paleo) co-workers to try and they loved them. They said they taste like Snickers and wanted more.

PREP: 20 minutes

Cool time: 10+ minutes

Total: 30 minutes

Makes about 30 1 1/2 inch x 2 inch squares

INGREDIENTS 

4 cups hole pitted dates

2 cups raw or toasted cashews
2 TBS almond butter

1 cup dark chocolate chips or chopped chocolate

DIRECTIONS

Line a 9-inch x 13-inch straight sided pan with a piece of parchment paper so that the paper hangs over the long edges. Set aside

Fit a food processor with a metal blade and add the almonds to the processor and pulse until they are uniformly finely chopped (think fresh bread crumb texture.)

About to get pressed in the pan

Add the chocolate chips and pulse again until the chocolate chips are also finely chopped

Pour the chocolatey nuts into a large mixing bowl and set aside

Add half of the dates to the food processor and process until a paste forms and clumps together 

Open the food processor and add in 1 tablespoon of the nut butter and half of the chocolatey ground nuts

Replace the lid and process until evenly combined. Scrape into the prepared pan

Repeat with the remaining dates, chocolatey nuts and nut butter

Ready for the fridge!

When all of the ingredients have been processed, press the mixture as evenly over the bottom of the pan as possible (try wetting your hands before pressing to prevent the mixture from sticking to you)

Refrigerate for at least 2 hours before slicing- OR for a quick fix- put in the freezer for around 10 minutes or until firm.

Store in the refrigerator in a tightly covered container

Note: An unrefrigerated bar will be good for 48 hours, covered, at room temperature

Enjoy!

-All the Best