Baked Avocado Egg

I haven’t been able to blog in months due to school and life taking over, but it’s time for me to make a comeback! I’ve been making recipes that I’m excited to share now that I have (a little) more time. I enjoy being able to share my story and my recipes with you all, so I hope you enjoy reading these posts as well!

Since I last posted, I am excited to share that I was accepted to a dietetic internship! I will be starting my time as an intern in August, and while I am nervous to stop working full-time, I am also excited to immerse myself into my future profession full-time. Time to begin the last step towards becoming a registered dietitian!

On to this recipe…I have seen these baked avocado eggs and they look almost too pretty to eat. I love avocado toast with an egg, so I figured why not have the egg and avocado baked together? You can eat these right as they are, or scoop out and put on toast, which is what I did. I topped these with just salt and pepper after baking, but you could top with bacon, cheese, veggies, anything!

Avocado Baked Egg

Ingredients:

  • 1 avocado, halved and pit removed
  • 2 eggs
  • salt and pepper
  • toppings!

Directions:

  1. Preheat oven to 425 F. Slice avocado in half, remove pit, and scoop a little extra flesh out of the holes (if they are small). Set avocado halves into a small baking dish or ramekin so that they stay upright.
  2. Carefully crack an egg into each avocado half; some of the whites might spill over into the baking dish. Bake for about 15 minutes or until the egg is cooked.
  3. Remove from oven and top with desired toppings. Eat as-is or spread over toast, roasted veggies, etc!

Mediterranean Veggie Bowl

Switching up my salads weekly is like a game to me. How can I combine my favorite toppings in different ways to make a delicious salad that I don’t mind eating all week? Usually I try to base them off salads I’ve had in a restaurant or seen on Pinterest. Last week was a Pinterest copy-cat recipe – a Mediterranean salad bowl. I added all my favorite “Mediterranean” toppings (as well as avocado…I just can’t have a salad without it…) on a big pile of greens and it was delicious! Since I topped with hummus, I don’t think it really needed dressing, but I tried to make one anyways. I used tahini, lemon juice, olive oil, a little milk, and some sriracha. Kind of random, I know. It was ok but not fantastic – so Mediterranean dressing ideas are welcome!

Also, I fully planned to make the falafels from scratch, but ran out of time. Story of my life! So the ones I used were in the frozen section at Trader Joe’s and they’re really really good. But if you make them from scratch, I’m jealous of you. Someday I will have time to do that too. ūüôā

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Mediterranean Veggie Bowl

Adapted from: The Minimalist Baker

Ingredients:

  • 2 cups spring mix
  • 1/4 cup cucumber, diced
  • Handful of cherry tomatoes, halved
  • 1/2 avocado, sliced
  • 1/8 cup walnuts, chopped
  • 1/8 cup sun-dried tomatoes
  • 2-3 falafel patties
  • 1/4 cup hummus
  • Dressing (optional)

Directions:

1.) Preheat oven and bake falafel (frozen or homemade).

2.) In a big bowl, add spring mix. Top with the rest of the toppings and the warm falafel. Enjoy!

Avocado BLT Pizza

Anyone who knows me sees that I eat avocado pretty much every day (it might be an addiction). I also looooove bacon and goat cheese, which luckily doesn’t hurt my stomach at all.¬†So this recipe was right up my alley! You might be thinking “Avocado¬†instead of pizza sauce? What??” but I promise it’s just as glorious as it sounds. And so easy to make! This is a great recipe to whip up on a Friday night when you don’t want to cook. Just keep some pizza crusts in the freezer and you can have this pizza ready in less time than delivery!

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Avocado BLT Pizza

Ingredients:

  • 1 pizza crust (I usually buy the frozen ones)
  • 1 avocado
  • 2 cloves garlic
  • 1/2 tsp red pepper flakes
  • Salt and pepper
  • Handful of¬†cherry tomatoes, cut in half
  • 4 slices bacon, pan fried and crumbled
  • 1/2 cup goat cheese
  • Handful of arugula

Directions:

1.) Bake pizza crust according to instructions.

2.) Mash avocado in a small bowl with garlic, red pepper, and salt and pepper. Spread on baked pizza crust. Top with halved cherry tomatoes, bacon crumbles, and goat cheese. Bake for another 5-10 minutes or until cheese begins to melt.

3.) Top with arugula, cut into fours and enjoy!

Avocado Black Bean Dip

I made this dip over the summer for a party and it was a huge hit!¬†It’s served cold, so just mix everything together and serve with chips. That’s my kind of dip! I figured with football parties coming up I should post an easy dip recipe for when you need to throw something together in a hurry!

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Avocado Black Bean Dip

  • Servings: a huge bowl!
  • Print

Adapted from: Burpees to Bubbly

Ingredients:

  • 3 large avocados, chopped
  • 2 containers¬†grape tomatoes, diced
  • 1 bag of sweet corn
  • 6-8 oz crumbled¬†feta
  • 1 can black beans, rinsed
  • 1 onion, diced
  • 2 tbsp chopped cilantro
  • 1/4 cup olive oil
  • 2 limes, squeezed
  • 2 tbsp minced garlic
  • salt to taste

Directions:

1.) Chop your ingredients and place all of them together in a big bowl.

2.) Stir together and place in the fridge to chill for a few hours.

3.) Serve with tortilla chips, pita chips, veggies, etc.

Chickpea, Tomato, and Mozzarella Salad with Pesto

I hope everyone had a wonderful holiday! I had a great time catching up with friends and family, relaxing and enjoying some delicious food and drinks! Although it was in the 50s in New England, we still got into the holiday spirit ūüôā Now that I am back at work and back “to normal,” I was ready to make something light to eat after the holiday feasting! I had found this¬†recipe on Pinterest¬†and decided it would be the perfect way to switch up my normal lunch salads. I added avocado because I think avocado makes everything better, and it reminded me of the avocado, mozzarella and tomato salad I made for a party this summer that was a huge hit. But this salad was delicious without avocado as well, in case you aren’t a fan, and let me know if you think of other ways to jazz it up too!

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Chickpea, Tomato, and Mozzarella Salad with Pesto

Adapted from: Two Peas and Their Pod

Ingredients:

  • 30 oz can chickpeas, drained and rinsed
  • 1-2 cartons grape tomatoes, cut in half (I only used one and thought it wasn’t enough!)
  • 1/2 cup pesto
  • 8 oz mozzarella “pearls”
  • 5 small avocados (optional)

Directions:

1.) Mix everything except avocados in a large bowl. Portion into 5 containers.

2.) If using avocado, dice and add to the salad the day you plan to eat it, then mix. Add salt and pepper if desired. Enjoy!

Nutrition Info Without/With Avocado (Per serving, from My Fitness Pal):

Calories 342/ 494
Fat 16.4 g/ 34 g
Fiber 9.3 g/ 12.6 g
Carbs 30 g/ 36.4 g
Sodium 792 mg/ 792 mg
Protein 17 g/ 18.6 g

Healthy Breakfast Ideas: “Smashed” Avocado Toast with Eggs!

Usually the weekends are when I find myself able to actually sit down and eat breakfast, as opposed to a quick on-the-go peanut butter and banana sandwich during the week. So I tend to want eggs, French toast, waffles…the whole 9 yards. I recently made this breakfast when I was craving something salty, since I had seen a recipe for¬†“smashed” avocado on toast. I also¬†love avocado, so I wanted to give it a try. It was delicious and kept me full all morning – win win!

Smashed Avocado Toast with Eggs

This is super easy: toast your favorite bread, then take 1/4 of an avocado and “smash” it on a slice with a fork, until it’s spread out on the toast. Top with a little salt and pepper and boom! You’re done. I made scrambled eggs with veggies to go with it, but you can serve it with whatever type of eggs you like. Enjoy!

Avocado Salsa Breakfast Sandwich

This past weekend I had some friends over for drinks, so the next morning I was feeling a little fuzzy and in need of some heavy breakfast food. However, rather than go out and get a greasy bacon egg and cheese on an everything bagel (which I love), I decided to make something for myself at home and save some calories. I had an avocado that I had been meaning to use for something, so I whipped up a Mexican breakfast sandwich that was soooo good!

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Avocado Salsa Breakfast Sandwich

Ingredients:

  • 2 eggs (I used 3, and as you can see only about half fit in the sandwich!)
  • 1/4 avocado, cut into thin slices or cubes
  • Whole wheat English Muffin (or toast if you prefer)
  • 2 tbsp salsa
  • 1 tbsp butter (I use Earth Balance organic)
  • Shredded cheese, if desired
  • Salt and pepper to taste

Directions:

1.) Cut avocado into small cubes or slices.

2.) Scramble eggs (I add a little milk to make them fluffy), adding cheese if desired.

3.) While cooking eggs, toast an English muffin or bread.

4.) Spread 1 tbsp butter on muffin/toast. Layer eggs and avocado onto toast and top with salsa. Enjoy!

Here’s an article¬†about why it’s important to actually EAT the egg yolks!! I rarely¬†make anything with egg whites, because if I’m going to have an egg, I want the healthy cholesterol and protein too!