Wednesday, January 20, 2016

Stuffed Avocados

Sorry about the instagram picture, I'm too lazy to crop it at the moment

1 avocados, halved and pitted
1 can of tuna, drained
1 red bell pepper, diced
1/4 cup cilantro leaves, roughly chopped
lime juice to taste
Salt and pepper

Scoop out some of the avocado from the pitted area to wide the "bowl" area. Place the scooped avocado into a bowl and mash it with a fork. Add the tuna, bell pepper, and cilantro to the mixing bowl. Pour lime juice over it. Stir it all together until everything is mixed well. Scoop the tuna mixture into the avocado bowls and season with salt and pepper.

Cauliflower Soup

I made this the other night and it's delicious. This 60 degree weather we've been having calls for some nice warm soup. I know, we have it rough here.

1 large head of cauliflower (about 3 pounds)
1 tablespoon coconut oil
1 medium onion, diced
2 large carrots, peeled and diced
2 cloves garlic, minced
2 cups beef broth
1 cup water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup canned coconut milk

Optional garnishes:
extra-virgin olive oil, ground nutmeg, minced parsley, chopped walnuts toasted, slivered almonds, ghee, minced dried dates, chopped pecans.

Wash and core cauliflower, then coarsely chop.
Heat a large pot over medium-high heat, add the coconut oil. When the oil is melted, add onions, carrots, and garlic. Stir and cook until the onions are soft and golden, about 5 minutes. Add chopped cauliflower and cook 5 minutes.

Add the broth and water, then bring to a boil. Reduce heat to simmer and cook, covered, until the vegetables are very tender, about 40 minutes.

Work in batches, or if you have a large enough blender or food processor, carefully pour everything into the blender and puree until smooth.

Pour the puree back into the pot, add salt, pepper, and coconut milk (enough to get the desired thickness you want). Stir to combine and cook over medium heat for 5 more minutes.

Recipe from Well Fed 2

Sweet Potato Waffle

A new found love for breakfast. Fast, healthy, delicious. It's really a win win all around. This makes about two waffles, which I could never eat two for breakfast, so I store it in the fridge and have it ready for the next day.

1 Sweet potato (any kind)
1/2 cup chopped tomatoes
1/2-1 cup of chopped kale or spinach
1 egg
Garlic salt to taste
Cilantro (optional)

Heat waffle iron to your number 4 setting. You want the waffle iron pretty hot here. Grate your sweet potato and add the remaining ingredients into a bowl. Stir to combine. Spray waffle iron, and place as much or as little of the sweet potato mixture into the waffle iron. Cook until ready. Top with a poached egg or two (I usually have two) some salt and pepper, avocado, more tomato, whatever your heart fancies here. I even like to throw some cilantro on top for good measure.