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
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
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 🙂
Finally getting around to blogging about this creation after a really busy Easter weekend! We had a random spring blizzard that came through Minnesota last week with non-stop snow from noon until 10pm at our house, white out conditions and a sudden craving for something warm and comforting. Since we were getting ready to head out of town I decided to make something out of what I had on hand and needed to be used. This might be one of my favorite recipes in a while – packed with nutrients, flavor and easy to make. It reheats really well – I’m having it for lunch today and it still tastes great 5 days later. Low glycemic, dairy free, grain free, gluten free – YAHOO!
Carrot Cilantro Bisque
10 larger carrots, washed and cut into 3-4 inch pieces
1 large white onion, chopped
4 cups water
2 cans full fat coconut milk (I use Natural Value, I buy on Amazon prime by the case)
1 large bunch fresh cilantro
1 tsp ground ginger
3 TBSP fresh minced garlic
Fresh black pepper
Start by boiling the carrots and onion in the 4 cups water, stirring occasionally. The water boils down, but the heat still softens the vegetables. Once they’re mushy use an immersion blender in the pot to puree them, I still had some chunks but that’s okay because once you add the coconut milk there is more liquid to blend with. Add the 2 cans full fat coconut milk and 1 tsp ground ginger, stirring until the coconut milk fat melts. Add the bunch of cilantro (I used the entire bunch stems and all, just tearing by hand directly into the pot). Blend again with the immersion blender so the cilantro is fine and any remaining chunks of carrot and onion are pureed. Season with salt and pepper (I usually go lighter with the Himalayan salt as it is saltier in taste) and the 3 TBSP of minced garlic and stir. Let simmer for 10-15 minutes and serve.
A note about the garlic: I added it toward the end because I wanted a really good garlic flavor, without it getting mushy. You know when garlic is cooked, but not overcooked? It was like that, just enough time so that it wasn’t overpowering/bitter but still firm.
I know we all love fried egg rolls – who doesn’t? What you may not realize is you can enjoy virtually the same flavors without the gluten filled fried egg roll wrap, and the task of rolling, filling and frying them! I remade the paleo egg roll in a bowl I posted a couple weeks ago basically because it’s AMAZING and so incredibly easy, changing it up a little to make it spicy (and it was spicy)! I can’t seem to get enough of the Asian flavors lately, such great combinations by switching out or adding just a couple ingredients.
Spicy Egg Roll in a Bowl
1 bag coleslaw mix
1 shredded/thinly grated carrot
1/4 cup coconut aminos (soy free, gluten free)
1 TBSP sesame oil
2 TBSP minced garlic
1 large jalapeno, 1/2 seeded and finely minced
Chopped green onion
Shredded unsweetened coconut
1 TBSP coconut oil
Saute the coleslaw mix and minced garlic in the coconut oil for about 5 minutes until the coleslaw starts to cook down, add the grated carrot and jalapeno. Continue sauteing until vegetables become soft and pour the coconut aminos and sesame oil on the mixture. Toss to coat and saute 10 minutes more so the vegetables absorb the liquid flavor and start to “fry” in the pan. Portion desired amount into a bowl and top with green onion, cilantro and shredded unsweetened coconut.
Side note: I didn’t measure the cilantro, green onion or coconut. I love cilantro so I was fairly generous with it and as a result it had a great flavor, same with the onion. The coconut added a nice sweet crunchy flavor, although I used it more sparingly.
Pomegranate guacamole…not something I would typically think to put together (not sure why…because um hi, sweet and salty stuff) but happened to see an ad fly by in one of the apps on my phone last week, so I decided to investigate. I scanned a few recipes online and decided to make it how I would normally make my guac and add pomegranate arils (which I happened to have on hand, which is rare). I also had about 6-7 avocados that were especially ripe and ready to be mashed. It was surprisingly tasty with a hint of fresh sweetness from the arils – make for Super Bowl Sunday! Or just to eat.
7 ripe avocados (probably total about 6 as some were too ripe)
1 cup pomegranate arils
1 large jalapeno, only 1/2 deseeded, finely diced
1/2 cup diced white onion
1 bunch cilantro, loosely cut (I hold directly over bowl and just cut into recipe with kitchen shears, so much easier)
3 TBSP minced garlic
Juice/pulp of 1 large lime
Seems like a lot of raw garlic…trust me! Mash the avocados with the juice of the lime and spices, seasoning to taste. Then mix in the garlic, onion, jalapeno and arils and toss to mix everything together. We had it with chips the night I made it, and this morning I had a side of it for breakfast with eggs! Tonight, I’ll be putting it in some lettuce wraps.