I shared a picture of what I made for lunch today on my Instagram (@the3llls, those are L’s) and my personal Facebook page, mostly because it was too tasty and pretty not too and I’m obsessed with food. But for those that aren’t a part of either of those communities, I wanted to share here as well. I happen to have an abundance of fresh garden tomatoes from The Tomato Lady (aka, my mom), so I’m using them in all sorts of ways. Here’s a super simple lunch that’s quick, tasty, and filled with nutrients. Plus, the options are endless with avocado smash toast (I don’t eat bread often, but more in the summer for things like this or with radish sandwiches, etc.). Appreciating the last of what summer has to offer!
Avocado Smash Toast
- 2 slices gluten-free bread, toasted/broiled (I use Canyon Bakehouse)
- Grass-fed butter
- 1 avocado, smashed
- Garlic salt
- Sliced tomato
- Sea salt/black pepper
- Olive oil
Pretty simple, really. Toast bread, slather with grass-fed butter while bread is warm so it’s melty. Top with the smashed avocado and sprinkle with garlic salt. Top with sliced tomato and fresh ground sea salt and black pepper. Drizzle lightly with a really good quality olive oil. Holy hell! Enjoy 🙂
Bear with me…I know pizza is not to be messed with, BUT I still really enjoy the flavors of pizza without the impending delayed blood sugar spike from the crust, and the overall gross feeling I get when I eat any grain in general. Years ago Seth introduced me to his favorite kind of pizza – pepperoni and banana (pepperoncini) pepper, YUM. The spiciness of the pepperoni with the vinegary-ness of the peppers is a perfect match! Last Thursday I was craving eggs, but with some different flavor. I happened to have uncured pepperoni and banana peppers, with a few other ingredients so I decided to make a pepperoni pizza egg scramble – really easy and tasty!
Pepperoni Pizza Egg Scramble
- 3 eggs
- 1/4 cup mild banana peppers, cut into pieces (I would’ve added more, but that’s all I had)
- 1/2 cup uncured pepperoni, cut into pieces
- 1/4 cup sun dried tomatoes, cut into pieces
- Garlic goat cheese
- 2 TBSP ghee
Melt ghee in a saute pan and break eggs, scrambling. Add cut up pepperoni, banana peppers and sun dried tomatoes (I find it easiest to use kitchen shears and just cut right into the pan). Continue sauteing until eggs are cooked and all other ingredients are warm. Season with salt, pepper and top with dollops of garlic goat cheese.
We’ve been cleaning up our act around here with eating – mostly tightening things back up to where they were and incorporating more whole foods instead of gluten-free convenience foods. Although, I always seem to forget (and it’s a good reminder) that whole food can be convenient too. I was wanting something sweet last week after lunch, so I pre-bolused for some fruit and waited for my insulin to start working then enjoyed a banana sliced with a sprinkle of sea salt and cinnamon. Easy, tasty, sweet and salty! Sometimes it really is as simple as fruit with a spice on it.
All the summer fruits are ripe for the picking! That means summer salads that are refreshing in the heat, especially if you’re in, you know, Phoenix! Wowza.
Avocado Nectarine Salad
- 1 avocado
- 1 nectarine
- Olive oil
- Sea salt
- Black pepper
Dice the avocado and nectarine, drizzle with olive oil (I want to emphasize and HIGHLY recommend a really good quality olive oil. Like from Greece, no fake US olive oil. Thanks to hubs for bringing me real olive oil on his way home from deployment – holy shizz), sprinkle with sea salt and enjoy! Refreshing, filling and full of nutrients.
Working my way back to blogging (and a whole lot of other things, slow and steady wins the race, right?)…I have a laundry list of so many things I want to write about. Travels, food, life, animals, diabetes, friendships, etc…it’s just finding the time to do so, to where I don’t feel rushed and write just to write.
Over the last year there has been a move, lots of travel and exploring living in a new area – fun, but that means I spend less time in the kitchen because we’re always trying new local restaurants the Twin Cities has to offer (A TON!). Fun to be a foodie here, but I miss the kitchen, cooking, experimenting and writing about it – if it turns out 😉 Anyway, returned home from another brief travel stint and had a hodge podge of ingredients in the fridge that needed to be used – and I’ve really been focusing on being less wasteful and not letting things go bad before we get to them. Here was the result!
Everything Egg Bake
- 3 white onions, diced
- 1 large jalapeno (1/2 deseeded), finely diced
- 2 TBSP minced garlic
- 1/4 cup avocado oil
- 4 cups spinach
- 1 cup halved cherry tomatoes
- 1 1/2 cups diced ham
- 1 dozen eggs
- 1/4 cup Gorgonzola cheese
- Grass-fed butter
Saute the onions, jalapeno, minced garlic in the avocado oil on medium heat until onions start to brown, about seven minutes. Add the saute to a large mixing bowl. Add the spinach, tomatoes, diced ham and season with salt and pepper (to your taste). In a separate bowl break 12 eggs and beat well until whites and yolks are incorporated, add eggs to mixture. Mix together and gently toss the Gorgonzola cheese into the mixture. Pour mixture into a buttered 8×8 glass baking dish. Top with 4-6 small dollops of grass-fed butter. Bake in a preheated oven at 375 for about 30 minutes or until the top is starting to brown and edges are crusting. Make sure the eggs in the middle are solid. It’s a beautiful dish!
Seth’s been eating it for breakfast and I’ve been having it for breakfast and lunch. It reheats quick, is full of nutrients and very filling. Enjoy 🙂