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
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