Eggs Baked in an Avocado with Fresh Herbs & Sriracha Sauce

Eggs baked in an avocado. Eggs baked in an avocado. Eggs baked in an avocado. Go make it! Cut an avocado in half, take out the pit, squeeze in some lime juice, crack in the eggs, bake, and top! I cannot believe I waited so long to try out this meal. I had told myself over and over again that I was going to try it, but I never did up until a few weeks ago. Now eggs baked in an avocado is my go to meal for breakfast, lunch (on the weekends), and sometimes dinner. Eggs and avocado are both considered brain food, and I need all the brain food I can get these days. The first time I tried it out, I liked it, but I wasn't head over heels in love with it. I think I liked the idea of eating it because it is so healthy, and since it is super healthy, I kept making it for myself. Now I am completely passionate about eggs baked inside of avocados. It is easy to make, low carb, high protein, filled with Omega 3s, gluten-free, well, you get the idea. So stop dragging your feet, and go make yourself some eggs baked in an avocado! You will thank me one day for telling you to try it. Enjoy.

Recipe for Eggs Baked In Avocado with Fresh Herbs & Sriracha Sauce

INGREDIENTS
1 Hass avocado (any size, I've been using smallish ones lately), cut into half lengthwise with pit removed
Juice of 1/2 lime

Salt and Pepper
2 eggs
Extra-virgin olive oil
Crushed red pepper flakes
Sriracha sauce
Fresh Herbs (thyme, dill, parsley, whatever you want)

DIRECTIONS
Preheat the oven to 400 degrees. Line a baking sheet with foil.
Scoop out some of the avocado from each half so that there is enough room for the egg in each. Squeeze desired amount of lime juice over each avocado half. Sprinkle each  with salt and pepper. Crack one egg into one half of the avocado. Don't worry if some of the white runs out, you just want to make sure the yolk is in the avocado. Crack another egg into the other half of the avocado. Place in oven and bake for 12 - 14 minutes, depending on how runny you like your yolks. Make sure the egg whites are set and not runny, though! Remove from oven and drizzle with olive oil and sriracha sauce. Sprinkle with salt and pepper, crushed red pepper flakes, and fresh herbs.
Grab a fork or spoon and dig in (make sure you only eat the fruit of the avocado and the eggs - discard the peel)!

Recipe Adapted from: Serious Eats

BRAIN FOOD
Brain benefits of Avocado: Cognitive functioning and mood.
Brian benefits of Eggs: Cognitive functioning, focus, and mood.
Brain benefits of Olive Oil: Cognitive functioning and memory.
Brain benefits of Lime: Cognitive functioning, memory, and mood.
Information from: The Healthy Mind Cookbook

Pumpkin Oatmeal Chocolate-Chocolate Chip Cookies (No Flour, Butter, Sugar, or Egg)!

Yesterday I posted a recipe for pumpkin oatmeal chocolate chip cookies that do not have any flour or refined sugar in them. I like them so much, that I have been making them quite often during the past couple weeks. When I set out to make them on Thursday evening, I realized that I did not have any eggs on hand. I decided to try the recipe without egg to see how they would turn out. I used Greek yogurt in place of the egg, added cocoa powder, and left the butter out of this recipe. I created an entirely different cookie, one that is even healthier than the other cookies, but they taste more decadent because of the cocoa powder. I just made another batch this morning while Wendy was eating breakfast. They are seriously so easy to make and can be made in less than 20 minutes from start to finish. If you are looking for a healthier type of treat for your kids or even yourself, try out these cookies. You can feed them to your gluten-free/egg-free/refined sugar-free friends and family members too! Enjoy.

Recipe for Pumpkin Oatmeal Chocolate-Chocolate Chip Cookies (No Flour, Butter, Sugar, or Egg)!

INGREDIENTS:
1/3 cup of canned pumpkin puree
1/4 cup of full-fat Greek yogurt
1/4 cup of honey
1/4 cup of half and half (or whole milk or 2% milk)
1/2 tsp. of pure vanilla extract
1 1/3 cup of old-fashioned oats (such as Quaker)
2 1/2 Tbsp. of cocoa powder (my favorite is organic Viva Labs cacao powder or Ghirardelli)
1/4 tsp. of salt
1 tsp. of ground cinnamon
1 tsp. of baking powder
1/3  - 1/2 cup of mini semisweet chocolate chips - just your preference on how many you want to use (I like Ghirardelli)

DIRECTIONS:
Preheat the oven to 350 degrees. Generously grease a baking sheet (I used butter to grease mine).

In a medium-sized bowl, add in the pumpkin, yogurt, honey, half and half, and vanilla. Use a spoon and mix well.

In a smallish bowl, sift together the oats, cocoa powder, salt, cinnamon, and baking powder. Add to the pumpkin mixture and stir to combine. Fold in the chocolate chips.

Use a 1-tablespoon cookie dough scoop to scoop up dough and drop onto the prepared baking sheet. Bake for 12 - 14 minutes, rotating the pan halfway through baking.

Remove from oven and allow to cool on the baking sheet for several minutes. Then carefully transfer to a wire rack.

Eat warm or store an in airtight container in the fridge and grab them for an easy breakfast or snack!

Recipe makes 1 - 1 1/4 dozen cookies.

Each cookie has 77 calories, 12.5 grams carbohydrates, 1.3 grams of fiber, 2 grams of protein, less than 3 grams of fat, and almost 20% of your daily Vitamin A need. 

Original recipe.

Veggie and Cheese Omelet Muffins

Some days, it is really difficult to find things that my 18-month old daughter will eat. She will change her mind on what she likes from day to day, and sometimes she has a great appetite and other times I am lucky if she eats anything at all. I can pretty much count on her always eating eggs, though. She loves eggs, especially when they are scrambled up with lots of cheese. Making eggs every day though takes time, and it dirties up quite a few dishes. I came across a recipe for mini omelets on Skinny Taste, and I decided to give it a try. I am sure glad I did! The first time I made them, I used broccoli, cauliflower, and carrots. I chose to leave out the broccoli the last time I made them and just did the cauliflower and carrot. You can really use any veggies that you want to in the omelets. I also added more cheese than the original recipe called for, because you can never go wrong with too much cheese. I used paper liners in the muffin tins to avoid having to scrub the pan afterwards! What I love about this recipe is that it combines a good amount of veggies with protein, and it is easy to make. I stored the leftovers in an airtight container in the fridge, and then I just zap them in the microwave for about 45 seconds before serving. Not only does Wendy love eating these veggie and cheese omelet muffins, but I love them too.  Enjoy!

Recipe for Veggie and Cheese Omelet Muffins

INGREDIENTS:
1 pound of cauliflower florets (I used Trader Joe's cleaned and cut cauliflower florets)
1 cup matchstick carrots
Salt and pepper
6 large eggs
4 egg whites
2 Tbsp. of half and half
2 Tbsp. of 2% or whole milk
1/3 cup Parmesan cheese
3/4 cup of colby jack or medium cheddar cheese (or cheese of choice), divided
A dash or two of hot sauce, such as Tabasco (optional)
1 Tbsp. of extra virgin olive oil
1 1/2 Tbsp. of unsalted butter, melted

DIRECTIONS:
Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.

In a large pot, bring 4 cups of water to a boil. Add in the cauliflower and the carrots, a sprinkle of salt, and boil for 5 minutes. Drain in a colander and allow to cool for a few minutes.

While the veggies are cooling, crack the 6 eggs and 4 egg whites into a large bowl and stir. Add in the half and half, milk, Parmesan cheese, and 2/3 cup of the cheddar cheese. Add in a pinch or two of salt and some black pepper. Add in the hot sauce, if using. Set aside.

Chop up the cauliflower. Remove the stems and chop the rest into very small pieces. Put the cauliflower into a medium bowl and add in the carrots. Toss with the olive oil and some salt and pepper.

Melt the butter in the microwave in a small bowl. Once melted, let it cool for several seconds. Then dip your finger in the butter and then brush the bottom and sides of each liner with the melted butter. Add the remaining butter to the egg mixture and stir. Drop about 1 - 2 Tablespoons of the vegetable mixture into the bottom of each liner. Then pour the egg mixture in, filling each liner almost full (before doing this, I poured the egg mixture into a large liquid measuring cup to make it easier to pour into the liners). Once all the liners are filled, top each one evenly with the remaining cheddar cheese. Place into the oven and cook for 20 - 22 minutes, rotating the pan halfway through the cooking.

Remove from oven and allow to cool in the pan for 10 minutes. Then remove each one from the pan, peel off the liner, and serve. If you are not serving right away, remove each paper liner (they should peel away pretty easily, but make sure to get all the paper off), and store in the fridge in an airtight container.

If storing in the fridge, you can reheat before serving easily! Just put on a plate, and zap on high in the microwave for 45 seconds to 1 minute. I like to eat mine with a little Tabasco sauce on top. Enjoy!

Recipe Adapted from: Skinny Taste

Healthy Peach Cobbler Bites (made with cashews)!

Hi there! Time really flies. I can't believe I have not posted an entry on here in four weeks. I am really slacking these days. I was all set to post a new zucchini brownie recipe (see the old recipe here) a few weeks ago, but then I never got around to downloading the pictures...and now zucchini isn't really in season. I had made another awesome recipe with zucchini (zucchini, corn, and ricotta fritters) over the summer that I wanted to post, but I never got around to doing that either. But next summer I will post them! The thing is, you just don't really have much time when you have a baby in the house. It's the truth. Wendy is super active and loves to play, and she really doesn't want to nap during the day. She fights it hard. But she has a bit of a cold right now and she is actually napping (very sad for her, but I do enjoy the extra time while she is resting), so I am posting! Another thing besides having no time that changes after having a baby is food preferences. I had heard it before but didn't really believe it but it is definitely true for me. This might shock you, as it even shocks me, but I do not crave sugar much at all these days. I definitely still love dark chocolate, but I can totally pass up cookies, cakes, and other baked goods that used to endlessly taunt me. When I am craving sweet, I turn to things like granola or banana cookies. A new sweet and healthy treat recipe I tried last night are these  peach cobbler bites, that are made with cashews, coconut, dates, and peaches! They seriously taste like little pieces of peach cobbler and I love them. Greg is a huge fan too. I got the idea when I came across this recipe on Pinterest (follow me if you'd like at beffy78). At first I wasn't sure because cashews are super pricey, but they have them on sale at The Fresh Market in Annapolis on Saturdays so I bought a bunch. Then I looked for freeze dried strawberries but couldn't find them, and the alternative of using dried strawberries is ridiculously expensive (16.99 for 6 ounces - I don't think so)! So I tried them with dried peaches, and they are amazing. I think you will enjoy them too. They are great for a quick snack on the run. You can also choose not to roll them into balls and use the mixture to sprinkle onto yogurt or add to smoothies. Yum!

Oh, by the way, these are vegan, no-bake AND gluten-free. Score!

Recipe for Healthy Peach Cobbler Bites

INGREDIENTS:
1 cup of raw cashews
1/2 cup of unsweetened coconut flakes
8 - 10 (or about 6 ounces when weighed with pit) Medjool dates, pitted and cut in half
1/2 tsp. of coconut oil
1 tsp. of vanilla extract
A pinch of coarse sea salt
A couple pinches of ground cinnamon (optional)
7 ounces of dried peach rings

DIRECTIONS:
Put the cashews and coconut into the bowl of a food processor fitted with a metal blade. Pulse several times until finely chopped (about 10 - 12 seconds). Add in the dates and pulse until the mixture becomes a bit sticky (about 8 seconds). Add the coconut oil, vanilla extract, salt, and cinnamon. Pulse briefly (1 - 2 seconds). Add in the dried peaches and run the food processor for about 10 seconds or until the peaches are well incorporated. Put the mixture into a bowl, put on an airtight lid, and put into the fridge for a couple hours. Then use a cookie dough scoop to scoop and use your hands to shape into desired sized balls. Store in an airtight container in the fridge.
Recipe makes approximately 30 bites

Recipe Adapted from: Better with Cake 

Honey and Hemp Milk Chocolate Truffles

I have found a new addiction. I'm addicted to hemp seeds. I saw a post about them on a blog recently and then just a few days later I saw them in an aisle at The Fresh Market in Annapolis. So I bought a bag. I first tried them straight and loved them. Then I put them on cereal for breakfast, yogurt for lunch, and inside chocolate for dessert. These honey and hemp truffles are pretty awesome. I fell in love with them from the start. When I told my friends and family what was in them they scoffed but once they had one they kept coming back for more. You know what's great about these truffles? Not only do they taste delicious, they are also super healthy. Hemp hearts are full of Omega 3s, amino acids, and other great stuff that is totally good for your mind and body. You can make these truffles vegan by using vegan chocolate or skipping the freezing part and rolling them in cocoa powder or flaked coconut. The texture of the truffle filling is so smooth and creamy and the honey and chocolate compliment each other oh so well. Enjoy!

Recipe for Honey and Hemp Milk Chocolate Truffles

INGREDIENTS:
4 Tbsp. of hemp hearts
2 Tbsp. of coconut oil
2 Tbsp. of wildflower honey
2 - 3 ounces milk chocolate baking chocolate for coating
Extra hemp hearts for topping (optional)

DIRECTIONS:
Put the hemp seeds, coconut oil, and honey into a small bowl and use a spoon to mix well. Cover the bowl and put into the fridge for at least 2 hours. Use a cookie dough scoop to scoop up and use your hands to shape into about 1/2 to 3/4-inch balls and place in a parchment lined container. Cover the container and put into the freezer for at least 2 hours.

Break up the chocolate into small chunks and place into a small saucepan. Set the heat on medium-low and stir constantly until melted. Then drop a honey and hemp ball into the chocolate, use a spoon to coat, and place on a foil lined tray or plate. Sprinkle some hemp seeds on top of the chocolate if desired. Continue until all the honey and hemp balls are coated. Put in fridge to set and then store in an airtight container in the fridge. Serve chilled.

Recipe makes about one dozen truffles. 

*Original recipe

Quinoa Salad with Walnuts, Raisins, Apples & Feta (with Maple Balsamic Dressing)

I went a really long time without a home-cooked meal, but I finally had one on Thursday evening! Thursday's meal was good - we had some almond-encrusted salmon, quinoa salad, and toasted rosemary and sea salt bread. Home-cooked meals always taste delicious, but I think this meal tasted even better because I had gone for so long without one. There are many things preventing me from wanting or being able to cook much these days. First, I haven't had much time to cook between work and classes. Also, our refrigerator went out, so we are using a mini fridge until further notice, so there isn't much room for food. And, I went through a period of time where I did not want to be in the kitchen at all because smells bothered me too much - because I'm pregnant (due March 28)! I started feeling better the past few days and I felt inspired to cook again. I bought some already prepared salmon and bread, and I made the quinoa salad. I came across the quinoa salad recipe on Clean Eating and I thought it sounded pretty good. I used raisins instead of dried cranberries and walnuts instead of pecans, and I added apples and feta to the salad. It made a great side to the salmon! For the dressing, I used a pecan praline balsamic vinegar that I bought that Cleo's in Annapolis. It added such an amazing flavor, but I'm sure regular balsamic would be amazing too. If you want to make it vegan, leave out the feta! This quinoa salad is easy to make and it is tasty & healthy! Enjoy.

Recipe for Quinoa Salad with Walnuts, Raisins, Apples & Feta (with Maple Balsamic Dressing)

INGREDIENTS:
1 3/4 cups of quinoa, rinsed well
3 Tbsp. of extra virgin olive oil
3 Tbsp. of balsamic vinegar (I used pecan praline)
3 Tbsp. of pure maple syrup
1 cup of raisins
1 cup of chopped walnuts
1/8 tsp. of sea salt
6 - 12 Tbsp. of crumbled feta cheese (optional)
2 Ginger Gold or Golden Delicious Apples, diced

DIRECTIONS: 
Cook quinoa according to package directions. While quinoa is cooking, mix together the olive oil, maple syrup, and balsamic vinegar and whisk until incorporated.

Once quinoa is finished cooking, transfer it to a bowl and allow it to cool completely. Place the raisins and walnuts into a large bowl. Pour in the cooled quinoa and stir. Pour the maple balsamic dressing over the quinoa and stir until it is fully absorbed. Stir in the salt. Cover the bowl and put it in the fridge for 1 - 2 hours.

Divide the quinoa amongst 6 dishes. Top each with the apples and feta. Sprinkle with some freshly ground black pepper, if desired. Serve as a side or eat it for a light lunch!

Recipe Adapted from: Clean Eating

Other quinoa recipe ideas: Sweet Potato, Black Bean, Corn & Quinoa Patties, Crustless Quiche with Quinoa, Kale & Peppers, CPK-Style Quinoa Salad with Arugula, Vegan Wraps with Quinoa & Chickpeas, Quinoa, Corn & Black Bean Wraps

How to Make Homemade Almond Butter

A few days ago I posted a recipe for zucchini brownies that do not have any flour, butter, sugar, oil, or egg. They are my favorite thing to make right now. On Monday night, we had three missionaries over for dinner. I made them Maryland crab cakes - a promise that I made to one of them a few weeks ago if he wasn't transferred to a different area. It was an expensive promise, but well worth it! For dessert, I wanted to keep it simple, so I decided on the zucchini brownies and some fresh berries. At the store, I couldn't find any almond butter. Seriously. I couldn't find anything at the store that I needed and I was so annoyed that I just didn't want to do any more grocery shopping. I remembered seeing a recipe for homemade almond butter, so instead of going to another store and buying the almond butter, I thought I'd try to make it. It worked out great & it was so exciting to see the almonds and other ingredients turn into almond butter. It's the little things in life. I used the homemade almond butter in the brownies instead, and I think it enhanced the flavor and they were even more amazing than usual. One of our dinner guests said they were seriously the best brownies he has ever had - I think he ate 5!

Making your own almond butter is a little cheaper than buying it. Plus, there is such satisfaction out of making it homemade! I think it tasted way better than almond butter that you can buy at the store. You'll love how your kitchen smells as the roasted almonds turn into the almond butter. Yum!

Recipe for Homemade Almond Butter

INGREDIENTS:
2 cups of whole almonds (you will roast them in the oven) - buy almonds at Sam's Club or Costco to save $$$!
1/3 cup of unsweetened coconut flakes
1/2 tsp. of coarse sea salt

DIRECTIONS:
Preheat the oven to 350 degrees. Put the almonds on a baking sheet and spread them into a single layer. Put them into the oven and cook for about 10 minutes. Remove from oven and allow them to cool.
Then put the almonds, coconut flakes, and salt into the bowl of a food processor fitted with a metal blade. Turn your food processor on and let it run for 7 - 10 minutes, depending on how creamy you want your almond butter. Scoop the almond butter into a container and let it cool slightly (it will get very warm in the processor). Then cover it with a lid and store in the fridge for up to a week. If you are making the almond butter to make the zucchini brownies, and you are making the brownies right away, there is no need to store the almond butter in the fridge.

Makes 1 cup of almond butter. 

Recipe Source: Delighted Momma

Zucchini Brownies (No Flour, Butter, Sugar, Oil, or Egg)!

Please visit my new website, Make It and Bake It with Beth, for the zucchini brownies recipe. 

Banana Oatmeal Cookies - No Flour, Butter, Sugar, or Egg!

For the recipe for these delicious Banana Oatmeal cookies, please visit my new blog: Make It and Bake It with Beth: Banana Oatmeal Cookies

Soba Noodle Salad

The other night I got excited about making a recipe for a sweet and spicy chicken with a soba noodle salad, but unfortunately only the soba noodle recipe was successful. The chicken was a bit of a disaster (I'm going to blame Greg & the 2 other men in our kitchen discussing AC quotes, standing almost right next to me as I'm trying to broil chicken breasts)! Ok, maybe the sauce didn't taste so great either...
Luckily the soba noodle salad turned out really well, since that was the only thing we ate for dinner that night. Soba noodles can be found in the Asian section of most grocery stores. They are made of buckwheat flour and they have a nice consistency. This soba noodle salad has a little bit of heat and the crunchiness of the veggies compliment the texture of the noodles nicely. I would definitely make this recipe again! Now I just need to find a better sweet and spicy chicken recipe...anyone willing to share one with me?

Soba Noodle Salad Recipe

INGREDIENTS:
1 13.5-oz package of soba noodles
2 red bell peppers, diced
1 head of baby bok choy, cut in to small pieces
2 Tbsp. of canola oil
2 1/2 Tbsp. of rice vinegar or seasoned rice vinegar
1 - 1 1/2 tsp. of Sriracha sauce
1/4 tsp. Kosher salt

DIRECTIONS:
Bring a pot of water to boil, and cook soba noodles according to package directions (they cook quickly - 4 minutes or less). Meanwhile, chop up the peppers and baby bok choy.
When noodles are done cooking, drain them in a colander and then rinse cold water over them until they are cool. Drain again. Transfer the noodles to a large bowl.
Add in the red pepper, baby bok choy, canola oil, rice vinegar, Sriracha sauce, and the kosher salt. Toss to combine. Can be eaten immediately, or it can be set in the fridge for 20 - 30 minutes first to allow the flavors to meld together. Enjoy!
Recipe Adapted from Real Simple Magazine, Spring/Summer 2012 

NOTE:
Soba noodles contain many health benefits. They provide us with essential amino acids, essential nutrients, and antioxidants. Soba noodles are naturally gluten-free, but sometimes wheat flour is added to them - make sure to check the ingredients if you are on a gluten-free diet.