Avocados are so good for you that you should try to eat at least one a day. Here is a good way to start your day by adding avocados to your eggs. Of course, you can have this as a backward meal day where you eat you eat breakfast for your evening meal. Try it, this recipe the kids will love it. They will love it even better for dinner!
1 Hass avocado cut n half with a seed scooped out
2 eggs
equal parts cumin powder, garlic powder, oregano and chili powder
1/2 cup shredded cheddar cheese and a sprinkle of shredded mozzarella cheese on top of this cheese
Salsa
Freshly ground black pepper to taste
Fine sea salt
DIRECTONS:
The oven should be preheated to 425 degrees Fahrenheit
Cut the avocado in half. Put in baking dish surrounded by aluminum foil if it needs to be stabilized.
Crack both eggs and put them egg yolk and white into the holes on both sides of your avocados where you scooped up the seed. If not enough room for the egg to remain in the hole then scrape out some of the extra avocado.
tThese avocado and eggs should be lightly seasoned with salt and pepper.Sprinkle the spice mixture you made on top of egg and avocado. Put these in the ovens for 10-15 minutes with the cheese on top of the seasonings.Serve this topped with salsa from a jar.
A major reworked recipe from DR Mercola
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Monday, January 19, 2015
Sunday, January 18, 2015
shredded brussels sprouts with apple and mustard seeds
If you are hesitant about eating brussels sprouts with their not so great reputation, then I dare you to try this one and say you don't love it. The same dare goes to your family and friends.
Recipe:
1/2 cup raw pecans
1 pound (16 ounces) Brussels Sprouts
2 Tablespoons cider vinegar
1Tablespoons plus 1 teaspoon honey
1 Tablespoons brown mustard seeds
1 small shallot minced
3/4 teaspoons fine sea salt
Freshly ground back pepper
1 Tablespoons extra virgin olive oil
1pink lady apple or your choice of sweet and tart red apple
DIRECTIONS:
The oven should be preheated to 350 F degrees.
On a baking sheet the pecans should be in one layer . Then you roast the pecans. You will have to take the sheet out of the ovenone or two times and shake them until they are brown and smell like a delicious roasted pecan smells. This process should take 8-10 .minutes.
put the pecans on the cutting board and allow them to cool 5 minutes and then chop them until they are coarse.
The Brussels Sprouts should be sliced into 1/4 inch rounds cutting crosswise thinly.
If they are any woody stems retaiming on yourBrussels Spriuts cut them off. Then the brussels sprouts should be made into ribbons with your fingers
HOW TO MAKE DRESSING:
Honey, cider vinegar, mustard seeds, honey, salt and pepper to taste and shallot should be mixed together.
The oil should be warmed in a large skillet over medium heat. Use this oil to saute Brussels Sprouts until they have some crunch but are still soft. This should take 5 minutes.
The dressing should be added and should be cook until combined for about1-2 minutes low it to cook and combine. Takeoff the heat. The sprouts, apple and pecans should be tossed together. Serve it at once!
Health magazine jan/feb 2015
Recipe:
1/2 cup raw pecans
1 pound (16 ounces) Brussels Sprouts
2 Tablespoons cider vinegar
1Tablespoons plus 1 teaspoon honey
1 Tablespoons brown mustard seeds
1 small shallot minced
3/4 teaspoons fine sea salt
Freshly ground back pepper
1 Tablespoons extra virgin olive oil
1pink lady apple or your choice of sweet and tart red apple
DIRECTIONS:
The oven should be preheated to 350 F degrees.
On a baking sheet the pecans should be in one layer . Then you roast the pecans. You will have to take the sheet out of the ovenone or two times and shake them until they are brown and smell like a delicious roasted pecan smells. This process should take 8-10 .minutes.
put the pecans on the cutting board and allow them to cool 5 minutes and then chop them until they are coarse.
The Brussels Sprouts should be sliced into 1/4 inch rounds cutting crosswise thinly.
If they are any woody stems retaiming on yourBrussels Spriuts cut them off. Then the brussels sprouts should be made into ribbons with your fingers
HOW TO MAKE DRESSING:
Honey, cider vinegar, mustard seeds, honey, salt and pepper to taste and shallot should be mixed together.
The oil should be warmed in a large skillet over medium heat. Use this oil to saute Brussels Sprouts until they have some crunch but are still soft. This should take 5 minutes.
The dressing should be added and should be cook until combined for about1-2 minutes low it to cook and combine. Takeoff the heat. The sprouts, apple and pecans should be tossed together. Serve it at once!
Health magazine jan/feb 2015
Saturday, November 29, 2014
Green Kale Salad with Buttermilk Dressing
1/2 cup buttermilk
1/2 cup sour cream
2 Tablespoons white wine vinegar
1 clove garlic minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
SALAD
1 cup pine nuts
2 pounds Tuscan Kale
1/4 cup olive oil
1 teaspoon kosher salt
2 green apples, cored and finely diced
1 large English cucumber, finely diced
1/2 cup each finely chopped dill, flat leaf, parsley, mint and basil
1. Using a small bowl all the dressing ingredients should be whisked together
2. the salad should be made over medium low heat in a small skillet , the skillet should have pine nuts in it and should be shaken for five minutes until golden brown. The nuts should be taken out of skillet until cool.
3. Stack kale leaves using a handful at a time and cut crosswise into thin strips. The shredded kale should be put in large salad bowl. Then the oil should be drizzled on and the salt ahould be sprinkled on. Hands should be used and massage kale with oil and salt until it wilts a bit. The apples, cucumbers and herbs , then the dressing should be added then well tossed. The pine nuts should be scattered in top and immediately served.
1/2 cup sour cream
2 Tablespoons white wine vinegar
1 clove garlic minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
SALAD
1 cup pine nuts
2 pounds Tuscan Kale
1/4 cup olive oil
1 teaspoon kosher salt
2 green apples, cored and finely diced
1 large English cucumber, finely diced
1/2 cup each finely chopped dill, flat leaf, parsley, mint and basil
1. Using a small bowl all the dressing ingredients should be whisked together
2. the salad should be made over medium low heat in a small skillet , the skillet should have pine nuts in it and should be shaken for five minutes until golden brown. The nuts should be taken out of skillet until cool.
3. Stack kale leaves using a handful at a time and cut crosswise into thin strips. The shredded kale should be put in large salad bowl. Then the oil should be drizzled on and the salt ahould be sprinkled on. Hands should be used and massage kale with oil and salt until it wilts a bit. The apples, cucumbers and herbs , then the dressing should be added then well tossed. The pine nuts should be scattered in top and immediately served.
Thursday, August 28, 2014
Party timre simple cucumber salad
5 piunds cucumber
1 Tablespoon salt
3/4 cup seasoned rice vinegar
2 Tablespoons sugar
1/4 teaspoon Asian SesamevOil
Long narrow stripsof peel at 1/2 inch intervals around cucumber with vegetable peel.
In a large bowl set a large colander over it and add cucumbers along with saltv. All o w this to stand at roomtemperature tossing cucumbers occasionally .press cucunbers with hand to get all liquid out. Put the liquid in a bowl and the cucumbers should be pat dry with paoer towel. The cucumbers should be put in a serving bowl. Cover and refrigeratev cucumbers if not serving rightvaway.
Mix vinegar and sugar and seasame oil in a small bowl until blended set aside.
Right before you. Serve drain cucumbers again i f needed toss cucumbers with vinegsr mixture makes 20 side dish servings
Great for a party
1 Tablespoon salt
3/4 cup seasoned rice vinegar
2 Tablespoons sugar
1/4 teaspoon Asian SesamevOil
Long narrow stripsof peel at 1/2 inch intervals around cucumber with vegetable peel.
In a large bowl set a large colander over it and add cucumbers along with saltv. All o w this to stand at roomtemperature tossing cucumbers occasionally .press cucunbers with hand to get all liquid out. Put the liquid in a bowl and the cucumbers should be pat dry with paoer towel. The cucumbers should be put in a serving bowl. Cover and refrigeratev cucumbers if not serving rightvaway.
Mix vinegar and sugar and seasame oil in a small bowl until blended set aside.
Right before you. Serve drain cucumbers again i f needed toss cucumbers with vinegsr mixture makes 20 side dish servings
Great for a party
Peach and nectarine cobbler
2 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1/ 2 cup unsalted butter cut into cubes and chilled
3/4 cup granulated sugar , divided
1 cup heavy cream
3 peaches
3 nectarines
2 Tablespoon corn starch
1/2 teaspoon ground cinnamon
Pinch of grated nutmeg
The oven should be preheated to 375 degrees .a 9x 13 inch glass or ceramic baking dish should be buttered.
Flour, baking powder, and salt should be combined in a food processor. Over the flour mixture , scatter the chilled butter cubes over the flour mixture and pulse until the mixture resembles coarse crumbs. Do not overprocess. The flour mixture should be put in a flour mixture in a large bowl then adding 1/2 cup sugar and cream. This should just be mixed until the dough comes together mixing with a wooden spoon. While preparing the filling, put kitchen towel on top of bowl.
A large pot of water should be brought to a boil. Then cut a small "x'" into t h e peaches and nectarines using a paring knife.. the nectarines and peaches should be put in boiling water..After about 40 seconds or when the x curls away from the fruit , then they . Take them out of the water with tongs or slotted spoon. Whenever the the fruit is cooled off enough that you can touch them, pull the skin away from the flesh and cut into peaches and nectarines sliced in 1/2=inch thick slices.
The peach and nectarine slices should be tossed in a large bowl with cornstarches, the remaining 1/4 cup sugar, cinnamon and nutmeg. The fruit should be spooned into baking dish you prepared earlier. The fruit should be covered with heaping Tablespoons of the cobbler dough..
Bake this until the cobbler is browned lightly and the fruit is bubbly bake 35 minutes.allow it to rest before serving 10 minutes.
Serve with vanilla ice cream
Brown sugar kitchen by Tanya Holland and jan newberry
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1/ 2 cup unsalted butter cut into cubes and chilled
3/4 cup granulated sugar , divided
1 cup heavy cream
3 peaches
3 nectarines
2 Tablespoon corn starch
1/2 teaspoon ground cinnamon
Pinch of grated nutmeg
The oven should be preheated to 375 degrees .a 9x 13 inch glass or ceramic baking dish should be buttered.
Flour, baking powder, and salt should be combined in a food processor. Over the flour mixture , scatter the chilled butter cubes over the flour mixture and pulse until the mixture resembles coarse crumbs. Do not overprocess. The flour mixture should be put in a flour mixture in a large bowl then adding 1/2 cup sugar and cream. This should just be mixed until the dough comes together mixing with a wooden spoon. While preparing the filling, put kitchen towel on top of bowl.
A large pot of water should be brought to a boil. Then cut a small "x'" into t h e peaches and nectarines using a paring knife.. the nectarines and peaches should be put in boiling water..After about 40 seconds or when the x curls away from the fruit , then they . Take them out of the water with tongs or slotted spoon. Whenever the the fruit is cooled off enough that you can touch them, pull the skin away from the flesh and cut into peaches and nectarines sliced in 1/2=inch thick slices.
The peach and nectarine slices should be tossed in a large bowl with cornstarches, the remaining 1/4 cup sugar, cinnamon and nutmeg. The fruit should be spooned into baking dish you prepared earlier. The fruit should be covered with heaping Tablespoons of the cobbler dough..
Bake this until the cobbler is browned lightly and the fruit is bubbly bake 35 minutes.allow it to rest before serving 10 minutes.
Serve with vanilla ice cream
Brown sugar kitchen by Tanya Holland and jan newberry
Thursday, August 21, 2014
Mushroom cobb salad no meat!
This makes a delicious meal for the hot summer days to make on the grill and it is so yummy that you'll be be making this on the grill with mittens and scarf in the middle of winter =)
4 large Portobello mushrooms, sliced
1red pepper cut into 2 chunks
2 Tablespoons olive oil
Salt and pepper
8 cups chopped romaine lettuce
1/4 cup apple cider vinaigrette salad dressing or more to taste
4 hard cooked eggs, coarsely chopped
4 ounces blue cheese crumbled, about 1 cup
The grill should be prepared for cooking direct heat. The peppers and mushrooms and pepper should be brushed with oil, then they should be sprinkled with salt and pepper. Mushrooms and pepper should be grilled turning only one time, until they become tender. This should take 5-8 minutes per side. Then allow to cool.
Allow mushrooms and pepper to cool. The mushrooms should be sliced and the pepper should be sliced into 1/2 inch pieces.. the lettuce and vinaigreete should be tossed together. Dividing evenly ,the lettuce to four plates , then and cheeses the mushrooms, peppers, eggs, should be arranged instrips over the lettuce on each plate. If you wish, put as much more vinaigrette you want yields 4 servings
4 large Portobello mushrooms, sliced
1red pepper cut into 2 chunks
2 Tablespoons olive oil
Salt and pepper
8 cups chopped romaine lettuce
1/4 cup apple cider vinaigrette salad dressing or more to taste
4 hard cooked eggs, coarsely chopped
4 ounces blue cheese crumbled, about 1 cup
The grill should be prepared for cooking direct heat. The peppers and mushrooms and pepper should be brushed with oil, then they should be sprinkled with salt and pepper. Mushrooms and pepper should be grilled turning only one time, until they become tender. This should take 5-8 minutes per side. Then allow to cool.
Allow mushrooms and pepper to cool. The mushrooms should be sliced and the pepper should be sliced into 1/2 inch pieces.. the lettuce and vinaigreete should be tossed together. Dividing evenly ,the lettuce to four plates , then and cheeses the mushrooms, peppers, eggs, should be arranged instrips over the lettuce on each plate. If you wish, put as much more vinaigrette you want yields 4 servings
Friday, August 8, 2014
Chipotle roasted red pepper dip
1/2 cup sliced almonds
1 jar 12 ounces roasted red pepper, rinsed and drained
1/4 cup whipped cream cheese
1/4 teaspoon salt
1 8 teaspoon chipotle chili pepper more to taste
1/8 teaspoon garlic powder
1 Tablespoon chopped scallions
TORTILLA CHIPS
The ovenshould be preheated to 350.
The almonds should spread on a baking sheet you don't grease they should be baked 4 minutes until lightly browned. Allow them to cool.
Process peppers in a food processor with almonds until it is almost smooth. The rest of the ingredients should be added. Pulse until smooth. This should be served with tortilla chips.
1 jar 12 ounces roasted red pepper, rinsed and drained
1/4 cup whipped cream cheese
1/4 teaspoon salt
1 8 teaspoon chipotle chili pepper more to taste
1/8 teaspoon garlic powder
1 Tablespoon chopped scallions
TORTILLA CHIPS
The ovenshould be preheated to 350.
The almonds should spread on a baking sheet you don't grease they should be baked 4 minutes until lightly browned. Allow them to cool.
Process peppers in a food processor with almonds until it is almost smooth. The rest of the ingredients should be added. Pulse until smooth. This should be served with tortilla chips.
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