[Recipe] Avocado Egg Salad

Easter is just around the corner and that means the world has been posting all kinds of bunny/egg related things…Easter bunny pretzel bitesegg shaped macaroonsdeviled egg chickiescarrot sprinkles and dyed egg creatures!

avocado egg salad One that really caught my eye was this recipe for no-mayo egg salad! I really love egg salad, but there’s something not-so-appetizing about piling a ton of mayo into your bowl…Julia from The Roasted Root knows me at my core (without knowing me) and posted this recipe that swaps in avocado as the bind. I’ve been using avocado with my tuna salad for years – why didn’t I think to add it to egg salad?! What a great idea!!

 

It was super easy to make and you only need a few ingredients! Check out Julia’s recipe below and try it yourself! Definitely adding this to my recipe arsenal!

avocado_Egg_salad_toasts_hero

 

Avocado Egg Salad
Author: 
 
Ingredients
  • 6 eggs (hard boiled)
  • 1½ ripe avocados (peeled and mashed)
  • 1½ T fresh lemon juice (or lime juice)
  • ½ t sea salt, or to taste
Instructions
  1. Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil and cook for 10 to 12 minutes.
  2. Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 10 minutes. Refrigerate eggs until ready to use.
  3. Peel and roughly chop the hard boiled eggs.
  4. Add the avocado to a mixing bowl with the lemon juice and sea salt. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine. Eat on toasted bread with watercress or greens of choice.

What’s your favorite healthy recipe swap? 

[Recipe] Kale Apple Soup

It’s been a pretty crazy few weeks and unfortunately I haven’t had the time, energy or motivation to post anything. I feel like the roller coaster has settled on a straightaway (at least for the moment), so I’m happy to be back online sharing some fun posts!!

http://www.thekitchn.com/recipe-kale-and-apple-soup-weeknight-dinner-recipes-from-the-kitchn-71332 It’s been COLD here lately. More than oh-this-is-uncomfortable cold and more like WHEN-WILL-THIS-WINTER-EVER-END cold. We’ve been stuck inside a lot which is good and bad. One of the good things is that this gives me the opportunity to cook more…particularly SOUPS!

Although it’s not my favorite meal, soups are perfect cold weather meals. PLUS, they give you so much food that they can last for multiple days. WIN WIN.

I found this Kale Apple Soup on The Kitchn and loved it! It’s fairly simple and it’s bursting with flavor. We had it warm the first night I made it, then I tried it cold for lunch the second day – it was delicious either way! And I have a feeling I’m going to bring it back as a cold gazpacho-like soup this summer!

Try it out and let me know what you think!

[Recipe] Kale Apple Soup
Author: 
 
Ingredients
  • 1 large bunch kale (de-stemmed, ripped into strips)
  • ¼ C cubed pancetta or sliced bacon (about 2 oz)
  • 4 C warmed chicken or vegetable stock, divided
  • 2 T olive oil
  • ½ whole yellow onion (chopped)
  • ¼ t salt
  • 1 medium apple (cored and chopped)
  • ¼ C plain yogurt
  • Freshly ground black pepper
Instructions
  1. In a large skillet over medium heat, sauté the meat for approx. 1 minute.
  2. Add the kale and stir to coat with rendered fat. (Add a little olive oil to keep the kale from sticking to the pan if needed).
  3. Cook, stirring, until the kale begins to wilt - approx. 5 minutes.
  4. Add 2 cups chicken stock and lower heat to medium-low and cook, stirring occasionally, for approx. 10 minutes.
  5. Transfer the mixture to a blender; or blend with an immersion blender. (Fill the blender no more than halfway; puree in two batches if necessary.)
  6. Puree, starting on the lowest speed, until smooth. Puree the second batch if necessary.
  7. Pour into a large bowl and set aside.
  8. In the same skillet over medium heat, heat the olive oil and cook the onions with salt for approx. 3 minutes.
  9. Add the chopped apples and cook for 5 minutes, or until the apples soften and onions are translucent.
  10. Stir in the remaining broth.
  11. Transfer the mixture to the blender, splitting into two batches if necessary.
  12. Puree until smooth.
  13. Combine the pureed apple and onion mixture with the kale mixture, and whisk to combine.
  14. (NOTE: If soup seems too thick, add more stock or water until it reaches the desired consistency -OR- you can strain out the pulpy bits. I strained it for the second day and it was delicious!)
  15. Serve garnished with a small dollop of yogurt and a few grinds of black pepper.
  16. Enjoy!

 

[Recipe] Acai Bowl at home

If you’re a healthy eater, or a Pinterest junkie, you’ve probably heard of Acai Bowls. They seem to be getting tons of attention and, unlike many food items that fall into the spotlight, they deserve it.

acai oatmeal via http://rosalieruardy.com/

Acai oatmeal via Rosalie Ruardy

acai powder | sunshine & the bear Acai is a tropical superfood fruit that hails from Brazil. It’s delicious and tart and Jamba Juice has been putting in their smoothies since I got them every day in college. The fruit itself has been touted for intense health benefits like antioxidants, amino acids and omega fatty acids that help slow the aging process by boosting immune and metabolic function and removing destructive free radicals from your body! Yep, I’ll take some of that. PLUS, it’s tasty! The dark purple berries (which can only be found in powder form here in the US) pack more grams of protein than an egg! Add that to its omega 3/6/9 fatty acids and you see that the acai helps improve the look and texture of your hair, skin and nails.

So what is an acai bowl anyway? Basically, it’s a really thick acai smoothie in a bowl with toppings. It kind of looks (and sometimes tastes) like ice cream, but it’s GOOD for you!
Check out my easy recipe below for something basic & this easy how-to video from Oakley Women:

Acai Bowl
Author: 
Prep time: 
Total time: 
Serves: 1 bowl
 
Ingredients
  • 1 scoop acai powder
  • ½-3/4 C almond milk
  • 1 T chia seeds
  • 2 T coconut flakes
  • ¼-1/2 C pomegranate seeds
  • 1 T honey
Instructions
  1. Add acai powder, milk and chia seeds into a blender (or use an immersion blender) to mix.
  2. Add mix to a bowl and add toppings.
  3. Enjoy!

 

 

 

 

 

What will you top your acai bowl with?!

[Recipe] Jalapeno Cauliflower Shells & Cheese

You’ll want to eat this. Right now. Literally. You should probably leave your job/class/whatever and go make it…

jalapeno cauliflower shells & cheese | sunshine & the bear

I’ve recently found Love & Lemons, an incredibly beautiful blog that shares amazing sounding/looking recipes. Jeanine and Jack live in Austin, TX and they share incredible. The other day, I got this recipe from them and sent it to Tom. He almost NEVER says yes to anything with kale soooo…when he said he wanted to eat it, we had to make it.

As I afore mentioned, you’ll want to make it too. Here’s the recipe!

Jalapeno Cauliflower Shells & Cheese
Author: 
 
Ingredients
  • 3 C cauliflower florettes
  • 3-5 garlic cloves (chopped)
  • Annie's Shells & White Cheddar Mac & Cheese
  • ½-1 jalapeño (sliced)
  • 1 C kale (chopped)
  • ½ C almond milk
  • ¼ C grated fontina cheese
  • S+P
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss cauliflower and garlic with a little olive oil, salt & pepper and roast on a baking pan for 30 minutes (or until golden brown).
  3. Prepare your shells and cheese (according to the box).
  4. Mix together, adding enough almond milk to make it creamy.
  5. To your pot of mac & cheese (while it's still hot), add chopped jalapeños, kale and stir until the kale wilts.
  6. Stir in the roasted cauliflower, and a grating of fontina cheese if you like.
  7. Enjoy!

 

 

[Recipe] Mini Egg White Frittatas!

When do you have time to make a healthy, well balanced breakfast? If you’re like me, you laughed at that question and quickly answered “basically never.”

In the morning, I’m typically always on the go. Whether it’s to/from the gym, taking the dog for a run, meeting media or rushing out the door to work, there isn’t a ton of time. I can rarely whip up some fresh, tasty protein pancakes or even a quick egg white omelet. I’m always trying to pre-make breakfasts that last over time, so I can grab them on the go.

SUPER easy mini egg white frittatas | sunshine & the bear Through my TIU Love Your Body challenge, I’ve been trying to to work on organizing ahead of time. Planning (meal prep especially), helps me focus my energy on other things in the moment – workouts, work, etc. It’s also more affordable! And often healthier! There’s always a temptation to go out and with that come pricey, unhealthy options.

I love that the TIU team has posted the idea of this CRAZY EASY recipe for a delicious, lasting, pre-makable breakfast…mini egg white frittatas!

WHY DIDN’T I THINK OF THIS BEFORE?! They are a serious no-brainer. You can add your own favorite frittata ingredients, but check out my basic recipe below:

Mini egg white frittatas
Author: 
Cuisine: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 mini frittatas
 
Ingredients
  • 3-4 C egg whites
  • 1 bell pepper (chopped)
  • 1 small onion (chopped)
  • ½ C mushrooms (chopped)
  • non-stick spray
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Spray a cupcake pan with your non-stick spray, making sure to get inside the full cups.
  3. Add your chopped ingredients to each cup. Remember, you can make them however you want - so be creative and make each one different!
  4. Pour in egg whites and fill each cup (leaving approx. ⅛" space to the top of the pan).
  5. Place in the oven and bake for 10-15 minutes.
  6. Remove pan and let cool for 5 minutes.
  7. Enjoy!

If you want to make the breakfast even more exciting (who doesn’t?), you can add some turkey bacon and/or avocado to your frittata! To add turkey bacon, place one strip into the pan cup first, then all the other ingredients. Top with fresh chopped avocado for healthy fats!

These will be my new favorite prepped breakfast meals, but I’d love to stock up other options! What are your favorites?