I hate to bring you guys a non-seasonal post right in the middle of a prime growing season, but you’ve got to serve something substantial alongside all of those garden veggies, right? Plates of vegetables are glorious, but working hard in this heat requires some solid pairings to go with them.
When I caught wind of this idea, I knew it was just the thing I wanted to couple with the summer greens currently flourishing outside. These avocado bowls are adorable. They are rather simple too, allowing them to shine in their appearance as well as with the other toppings you select to spruce them up.
I chose to go with a Mexican theme because when I think of avocado, the maracas start shaking and guacamole automatically comes to mind. Season to taste, and feel free to add any other ingredients that inspire you, like lime juice or paprika. Think of it as a breakfast taco wrapped up in an avocado. That’s a tortilla shell substitute worthy of a summer fiesta.
- -Chili Powder
- -Shredded cheese
- -Salt and pepper
- Preheat oven to 425 F. Place a cast iron pan in oven and heat.
- Cut avocado in half. Depending upon how big the pit is in your avocado, you may want to scoop a little bit of the flesh out of the middle and set aside. Line area where the pit was removed with cilantro and then crack egg into the middle. Sprinkle with chili powder, salt, and pepper.
- Remove cast iron pan from oven and place egg inside. Bake about 10 minutes, or until egg reaches desired consistency. When egg looks about done, sprinkle with cheese and cook until melted. Serve alongside salsa, fresh cilantro, and hot sauce, if desired.
I nearly always have at least one can of beans in the cupboard. There are often 10 for $10 deals at the grocery store, so frequently I’m lugging home a backpack full of different varieties of beans. (I’ve learned to love the balancing act on my bike that these trips ensue.) But even without the sales, I’d still be stocking up. Beans are cheap regardless. Invest in a pressure cooker (something I need to do), and you can get them even cheaper by purchasing them dried. Either form, they hold up super well, which for me is welcoming. For some reason, too much fresh food in the kitchen leaves me stressed. How am I going to use it all before it starts molding and wasting away!? I rarely have this much fresh food at a time, unless it’s summer and I’ve scooted by my parent’s garden. But when I do, I feel the demanding need to plan, and I’ve never been a huge fan of menu planning. My lack of planning is hence how this dish first came about.
By the time Sunday afternoon rolls around, I’m generally in dire need of groceries. This is great when the weather’s nice, but when it’s not, I generally resort to getting creative with the few ingredients I have left. (Living in a city has pretty much eliminated driving from my repertoire.) These days often yield some of the best results. This is one of my favorites, concocted on one of those Sundays when I didn’t counter rain into my plans for picking up groceries. I’ve continued to make this dish whenever I’m looking for a quick and healthy meal. It’s super simple, and once you add liquid smoke to your list of household ingredients, it becomes a no-plan/anytime recipe.
This time around I decided to create a breakfast-like burrito, adding scrambled eggs and rice to the beans, and wrapping them up in a whole wheat wrap. Delish!
Click here for recipe…
I’m definitely a salad girl. But please don’t think that means five bites of lettuce later and I’m satisfied. If that’s the case, there better be a plate of pasta to follow or some other hearty (but healthful) meal on its way. However, I can definitely rock a salad for lunch and often do when I’m feeling the need for something on the lighter side. (Hello too many Christmas cookies overtaking my breakfasts, lunches and dinners…). To complete the meal though, there better be toppings resting upon those crunchy leaves, and please, no iceberg. Iceberg is for airheads.
When I’m really in the mood for something special, I’ll whip up my own dressing. Warm dressings are my favorite because they help to tenderize the salad leaves, which is particularly favorable for spinach. With this vinaigrette, I used shallots, which are full in flavor and eliminate the need for too much fat, keeping this particular salad even lighter. By all means, feel free to add a few more toppings to make this a meal a little more robust, however, the dressing will speak for itself here and is suitable for a simple, poached egg. Otherwise, pair with a bowl of warm soup to finish filling up your tummy with a warm and guilt-free meal.
Click here for recipe…
When summer squash season arrives, I always feel like I’m eating my weight in it. Probably because I am. Pounds and pounds of the buttery yellow squash and zucchini fill my kitchen, waiting to be cooked or given away before my counters turn into a compost pit. I hate to see food go to waste, so every meal that I steam up some veggies (meaning at least once a day), there’s sure to be some sliced squash thrown in the steamer basket too. A little olive oil, S&P is all you need to make those slices taste like butter. Mhmm.
The naturally buttery, not-so-overbearing flavor of squash makes the ingredient a well-suited base for a variety of other dishes too. A childhood favorite of mine is zucchini pancakes. Growing up, my third grandma, AKA my longtime babysitter, would always make zucchini pancakes from her garden-grown zucchini. A little hesitant at first on how to feed two vegetarian kids, my brother and I certainly ate our share of this zucchini creation. But I never seemed to get tired of the weekly meal. Especially when a little ketchup was involved.
I hadn’t had zucchini pancakes quite possibly since the last time my babysitter, Betty, made them for me. Inspired by the masses of zucchini growing in my garden, I decided to recreate Betty’s zucchini pancakes, adding just a few extra flavors to what I remembered of her pancakes. It’s a pretty simple recipe and one that reminds me of wanting to eat these on a weekly basis again. Although this time around, I’ll be swapping the ketchup for some salsa.
Yeah, I know. Easter’s over. So why am I still blogging about deviled eggs? Well, we all have to do something with that leftover carton of hard-boiled eggs we helped the little ones in our life color. Turning them into deviled eggs will guarantee they won’t go to waste. Who’s going to pass up a rich, creamy deviled egg? Even if deviled eggs were on this past weekend’s Easter menu, with a quality recipe, you bet people will be reaching for more than one half. More than two won’t really fit with the whole weight loss/health watch plan, but no worries. I’m sure your friends would be happy to drop one or two off in their mouths.
Besides, who says deviled eggs have to be reserved solely for the holidays. (If you’re not an Easter celebrator, then heck, they definitely shouldn’t be saved just this time of year.) They’re an easy-to-make treat, and for my non-vegan fellows out there, they make a not too shabby protein snack, as long as you can limit yourself to just one or two bites.
I’ve posted this recipe before…Last Easter…and sadly, it’s probably been since that day that I’ve eaten them. But after enjoying them this year, even after tasting them on Easter might I add, I think I’m going to have to change my ways. It’s a standard recipe that my grandma and mom have tweaked to the point that I seldom can say I really love anyone else’s deviled eggs. That’s how family recipes work, right? Feel free to adapt ours as your own, or let me in on any of your family’s deviled egg secrets.
Click here for recipe…