I have to admit. I was nervous to try this one! Every time I saw an avocado egg bake picture pop up on Pinterest I’d tell myself I wanted to try it but figured there was no way I could pull it off. Surprisingly, it’s super simple AND delicious.
1 ripe avocado
2 fresh eggs
pinch of pepper
pinch of cayenne
1/2 tablespoon chopped chives
Preheat the oven to 425 degrees.
Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.
Place the avocados in a small baking dish.
Crack an egg into each avocado half.
Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.
Remove from oven, then season with pepper, chives, and cayenne. Enjoy!
I love both hard-boiled eggs and avocado so this recipe has become my go-to lunch on 21 Day Fix. Avocado is a perfect substitute for mayonnaise in an egg salad because it has so many wonderful health benefits. However, avocados are … Continue reading →
Here is a yummy recipe for 21 Day Fix approved stuffed peppers. A little family friendly tip: My three year old isn’t a big fan of green peppers so I put his stuffed pepper filling in a whole wheat wrap. The measurements I gave are for 1 stuffed pepper so just multiply the measurements based on how many servings you are making. I was so hungry that I ate them before taking a picture so I’ll post a pic next time I make them 🙂 On the bottom of this post I’ve included the conversions of what the containers measure out to be for the non-fixers out there!
21 Day Fix Stuffed Peppers
2 Greens, 1 yellow, 1 red, 1 blue and 1 purple
1 Green Pepper
¾ yellow container of brown rice
¼ yellow container of black beans
1 red container of lean ground beef
1 blue container of Monterey jack cheese
¼ purple container pico de gallo
¾ purple container plain crushed tomatoes (Recommend Pastene brand)
1 green container romaine lettuce
Preheat oven to 350°. Spray sauté pan with a spritz of cooking spray and cook the ground beef. While that is cooking cut the top off of the green pepper and remove the seeds. Season to taste with garlic powder, black pepper and red pepper. In a bowl mix together cooked brown rice, black beans, cheese, ground beef and a spoonful of the tomatoes. Put the rest of the tomatoes in a small glass baking pan and add ¼ cup of water. Place the pepper into the baking pan and fill it with the mixture in the bowl. Place into oven and let bake uncovered for an hour, basting the pepper with the tomatoes every 10 minutes. Serve over a bed of romaine lettuce, top with pico de gallo and enjoy! Note: The peppers will still be a bit crispy (I like them with some crunch). If you’d like softer peppers you can boil or steam them before stuffing. You lose nutrients when you boil veggies so steaming would be better way to go!
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