Easy Avocado Egg Bake

  
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. 

Ingredients:

1 ripe avocado

2 fresh eggs

pinch of pepper

pinch of cayenne

1/2 tablespoon chopped chives
DIRECTIONS
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!

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Avocado Egg Salad Open Faced Sandwich

avocado egg salad sandwich

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

Healthy Stuffed Peppers

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
Garlic powder
Black pepper
Cayenne Pepper

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!

21 Day Fix Cheat Sheet

Meatless Monday: Crock pot lentil soup with sweet potatoes and spinach

This week’s Meatless Monday recipe is a throwback from my last blog, New England Mommy. When Cole was little I used the crock pot all the time. Okay, that hasn’t changed, I but I swear the reason Cole is such a good eater is because he was introduced at an early age to all sorts of vegetables and legumes that I packed into our soups. If you don’t have time to try it out this week, make sure to Pin it for later!

New England Mommy – January 19th, 2012

I’m always looking for quick, easy, and healthy meals for my family.  Now that Cole is eating more solid foods I’ve been making meals that he can enjoy with us. Soups are easy because I can make them ahead of time in the crock pot, and they can be made with a variety of vegetable and bean combinations. I came across a recipe for lentil soup on one of my favorite food blogs, Two Peas & Their Pod. I changed it up just a bit and it came out delicious.  It’s never crossed my mind to put sweet potato into a soup – what a brilliant idea! I hope you enjoy this hearty soup on a brisk winter day.

 

Ingredients
1 cup of lentils
1 large sweet potato
2 medium size carrots
2 cloves garlic, minced
1 carton of vegetable broth (32 oz)
2 big handfuls fresh spinach, chopped
1 bay leaf
Oregano
Salt
Pepper

Recipe
Place all the ingredients, except the spinach, into the slow cooker and cook on low for 6 hours. Five minutes before serving remove the bay leaf and add the fresh spinach. Add more seasoning to taste. Enjoy and let me know what you think!

Easy Crock Pot Spaghetti Squash & Meatballs

EASIEST. RECIPE. EVER. This yummy and affordable crock pot recipe has become one my new go-to weeknight meals. It brings all the comfort of traditional spaghetti and meatballs, minus the pasta carbs! I had my initial doubts when I read through the ingredients, because I’m a huge pasta lover. But trust me, you’ll be shocked at how the consistency of the spaghetti squash is similar to actual spaghetti. Credit for this super easy recipe goes to the blog I Wash…You Dry.

healthy recipe

What you need
1 small spaghetti squash
1 large jar or can of tomato sauce
1 medium size bag of frozen meatballs

Cut the small spaghetti squash in half and place cut-side down in your slow cooker. The spaghetti squash I bought was too big to fit in my crock pot so I could only use half. Just keep the size in mind when you’re choosing a squash. Pour the sauce and meatballs all around the squash. I added some red pepper flakes…feel free to improvise. Use your favorite sauce and meatballs, or make your own. Cook on high for 3 hours or low for 5 hours. After cooking time, the spaghetti squash will be ready for you to easily scrape out its contents into a separate bowl. THAT’S IT! Try out this recipe let me know how you like it!

Lemon, spinach & chickpea orzo soup

Last Monday’s recipe was all about the garlic and this week it’s all about the lemon! I mish-mashed a couple of recipes that I’ve seen over the past couple of weeks to come up with this simple, tasty soup.

lemon orzo soup

What you need
2 cloves garlic, minced
1 lemon, juiced
zest from the 1 lemon
8 cups of vegetable broth (I make mine with bouillon but you can buy the carton too)
1 teaspoon red pepper flakes
1 teaspoon dried thyme
1 cup uncooked orzo
1 can chickpeas
2 cups fresh chopped spinach
2 tablespoons of olive oil

Put olive oil in a soup pot on medium then drop in the minced garlic. Once the garlic has cooked for a minute add the lemon zest, pepper flakes and dried thyme and stir for another minute. Add spinach and orzo and cook for about 3 minutes. Add vegetable broth and lemon juice. Let simmer for about 12 minutes, add chickpeas, and simmer for another 3 minutes. I served mine up next to a tomato salad to round out the colors…because I’m weird like that.

Enjoy!

Tomato Rice Soup with Roasted Garlic and Navy Beans

It’s Meatless Monday! I think everyone can benefit from going meatless once a week. I serve a lot of meatless meals to my family so each Monday I’ll be sharing my favorite recipes with you. This is a variation of a yummy, easy, toddler-friendly recipe from one of my favorite cookbooks, Veganomicon. Amazing clean-eating cookbook by the way!

Veganomicon tomato rice soup

What I love the most about this recipe is the roasted garlic. It adds so much flavor to the soup! So if you are a garlic lover like me you have to try it out this dairy-free, gluten-free recipe.

2 bulbs garlic
1 tablespoon olive oil (plus a little extra for the garlic)
1 cup long-grain brown rice (make sure to use long grain and not short grain)
2 bay leaves
2 teaspoons dried thyme
2 teaspoons salt
several pinches of freshly ground pepper
2 (28-ounce) cans crushed tomatoes
1 (15-ounce) can navy beans, drained and rinsed

Preheat the oven to 425.

For the roasted garlic: Cut about 1/2 inch off the top of each garlic bulb, drip a bit of olive oil on each of the garlic bulbs, wrap in aluminum foil and roast in oven for 45 minutes until soft.

While garlic is roasting, preheat a soup pot over medium heat with tablespoon of oil. Add the rice, bay leaves, thyme, salt and pepper and cook, stirring, for about 2 minutes. Add the crushed tomatoes, then fill up the can with water twice and add the water.

Bring to a boil, then lower the heat to medium-low, cover, and simmer for about 45 minutes. Remove the garlic from the oven. When it is cool enough to handle, squeeze the roasted garlic out of its skin and into a small bowl. Use a fork to mash garlic to a smooth consistency, then add to soup once the rice is nearly tender.

When rice is completely cooked, add the beans and heat through. Then it’s ready to serve – just remove the bay leaves beforehand. It makes a lot and freezes well so you can enjoy leftovers.

Using quinoa flour in baked goods

I love quinoa because it’s an amazing source of protein. I cook it in vegetable broth and served it with all sorts of colorful vegetables for a healthy meal that tastes great. I’ve known that quinoa is a versatile grain, but I never would have thought to use it in baked goods and in breakfast foods…until today. During my weekly visit to Whole Foods I stumbled upon a box of quinoa flour.  Visions of new and improved protein-packed pancakes, waffles, and breads danced around in my mind. All of which happen to fall on Cole’s list of favorite foods, so it’s a win/win for mom and baby. Of course I couldn’t wait to bake something to test out the tastiness of quinoa flour so I made an apple bread tonight. Here is the recipe:

2 1/2 cups quinoa flour
1 1/2 cups apple sauce
1/2 cup butter
1 cup natural sugar
1 apple, grated
2 tsp baking soda
1/2 tsp vanilla
1/2 tsp salt
1 tsp cinnamon
3 eggs

Preheat oven to 350. Cream butter and sugar together. Beat eggs one at a time. Stir in applesauce, grated apple, and vanilla. In separate bowl stir together remaining dry ingredients. Add to wet mixture and stir until well combined. Put into an oiled 5 X 7 loaf pan. Bake at 350 for 50 – 60 minutes. Cool 10 minutes before removing from pan.

Note: You can easily make this vegan by using earth balance butter and replacing eggs with 1/3 cup vegetable oil. I think me and quinoa flour will get along just fine…:)

Lentil soup with sweet potatoes and spinach

I’m always looking for quick, easy, and healthy meals for my family.  Now that Cole is eating more solid foods I’ve been making meals that he can enjoy with us. Soups are easy because I can make them ahead of time in the crock pot, and they can be made with a variety of vegetable and bean combinations. I came across a recipe for lentil soup on one of my favorite food blogs, Two Peas & Their Pod, tweaked it just a bit and it came out delicious.  It’s never crossed my mind to put sweet potato into a soup – what a brilliant idea! I hope you enjoy this hearty soup on a brisk winter day.

Ingredients
1 cup of lentils
1 large sweet potato
2 medium size carrots
2 cloves garlic, minced
1 carton of vegetable broth (32 oz)
2 big handfuls fresh spinach, chopped
1 bay leaf
Oregano
Salt
Pepper

Recipe
Place all the ingredients, except the spinach, into the slow cooker and cook on low for 6 – 7 hours. Five minutes before serving remove the bay leaf and add the fresh spinach. Add more seasoning to taste. Enjoy and let me know what you think!