Thursday, January 26, 2012

Avocado Egg Cups

Avocado egg cups = win! I saw this idea on Pinterest, but couldn’t find a bake time, so I took it upon myself to experiment and see what worked. It’s pretty darn easy, delicious, and pretty to look at. Dribble on a little hot sauce and voila, total yum! I’m not a fan of spicy but the richness of the egg and avocado cut through the heat to allow me the zing I love without the burn.  I used basic seasoning this time, but up next I'll through in some cumin, paprika, and chili powder for some southwestern flare.

Super Easy Avocado Egg Cups

1 Avocado
2 Eggs
Garlic Powder
Hot Sauce

Preheat oven to 350 degrees. Split open the avocado and remove the giant seed. Season the inside of the avocado with a little pepper, garlic and salt (very minimal). Crack open eggs and drop into holes where the seed use to be in the avocado. Sprinkle with salt, pepper, and garlic to your desired taste. Bake for approximately 25-30 minutes or until eggs reach your level of desired doneness. I prefer a little bit runny yolk, while my husband wants his eggs cooked without a bit of dribble. Top with hot sauce or whatever you prefer and ENJOY!

This was super easy and the avocado melted in my mouth. I served it with a side of sausage and this is an excellent breakfast or dinner meal!

"Whatever course you decide upon, there is always someone to tell you that you are wrong. There are always difficulties arising which tempt you to believe that your critics are right. To map out a course of action and follow it to an end requires...courage."

Ralph Waldo Emerson


Friday, January 13, 2012

Simple and Sweet

Chocolate, nut butter, and bananas are a match made in the clouds! Pure simple flavors that create an explosion of flavor. This little sweet treat was made to cater more toward a gluten free or paleo diet, but one could sub whatever kind of chocolate and nut butter that is most desired for his or her taste. I chose almond butter and "Enjoy Life" semi-sweet chocolate chips, which are gluten, soy, and dairy free. I like those chips better than Hershey's or Nestle,  I absolutely love those little morsels of goodness!

Resist the Urge to Lick Your Screen


1/2 C chocolate chips
1/2 C almond butter
2-3 bananas, sliced into large round chunks
Shredded coconut (I prefer "Let's Do Organic" shredded and unsweetened)

Melt the chocolate chips and almond butter over a double broiler. Once melted, drop in banana slices and coat completely, before placing on baking sheet lined with wax paper. Sprinkle coconut on top of banana chunks. Once all the bananas have taken their chocolate bath, place them in the freezer on the cookie sheet for a couple hours. They are delightful, so please enjoy!