[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!

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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] 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] Easy Slow Cooker Soup

warming slim down soup | sunshine & the bear I can’t begin to explain how exciting it was to come back home after a long day at work and an evening at the gym to a warm dinner…because this morning I made prepared the easiest meal ever: the Tone It Up Warming Slimdown Soup!

It has all kinds of great, healthy ingredients: carrots, parsnips, scallions, etc. and delicious rosemary and thyme herbs to make it so amazingly perfect for a cold night! It warms your insides. If you want to add turkey or chicken, you can – but it’s also delicious just as a vegetable soup! Personally, I like broth-heavy soups, so I added more liquids.

You throw everything in the slow cooker and boom, dinner is warm and ready when you get home! WHY don’t we use our slow cooker more?! I had to share!

[Recipe] Easy Slow Cooker Soup
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 parsnips (peeled & thinly sliced)
  • 1 C carrots (peeled & chopped)
  • 1½ C portabello mushrooms (chopped)
  • ⅔ C scallions (chopped)
  • 3-4 C low sodium vegetable broth
  • 1 C water
  • 1 T fresh thyme (stems removed)
  • 1 T fresh rosemary (stems removed)
  • 1-2 garlic cloves (minced)
  • 1 T olive oil
  • 1 t hot sauce
  • S+P
  • 1 C white chicken/turkey meat (cooked and shredded) - optional
Instructions
  1. Add all ingredients to slow cooker.
  2. Set on high for 6 hours.
  3. Enjoy!

 

[Recipe] Crock Pot Pumpkin Soup

It’s cold. Like freezing cold. So, we definitely need to up our warm-foods-to-reset-your-insides game.

Luckily, in the latest edition of the Tone It Up Nutrition Plan, they included a lot of warm menu items. This time around, they’ve also included some slow cooker recipes, so they’re healthy and tasty but ALSO easy! I love using our Crock Pot because we can set it in the morning and then we automatically have dinner ready when we get home that evening!

One fall recipe that stuck out was their Sweet & Savory Pumpkin Soup – I made it in the slow cooker recently and it was delicious! Check out the recipe below:

SWEET AND SAVORY PUMPKIN SOUP

tone-it-up-fall-edition-pic-SLOW-COOKER-RECIPES

Caution: Do not put a cat in your soup haha

Courtesy of: Tone It Up 
Needs: Slow cooker
Ingredients:

  • 2 C pumpkin puree
  • ¼ C unsweetend coconut milk
  • ½ C vegetable stock
  • 2 sweet potatoes (peeled and diced OR you can use the pre-cut cubed sweet potatoes at the store!)
  • 1 C carrots (chopped)
  • 1-3 garlic cloves (peeled and cut in half)
  • 2 T honey
  • 1 T coconut oil
  • 1 T tumeric
  • 1 T pumpkin pie spice
  • 1 T cinnamon
  • Pinch of sea salt
  • Pinch of nutmeg

Directions:

  1. Wash and prepare all vegetables.
  2. Add all ingredients to your slow cooker.
  3. Set it on low to medium heat for 6-8 hours.
  4. OPTIONAL: This recipe does come out a little chunky which is delicious, but not for everyone. If you’re more of a smooth consistency soup person, you can also use an immersion blender to grind everything up! 
  5. Enjoy! (SO EASY, right?!)