Category Archives: Uncategorized

Life’s Better w/ A Little Guac

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As a person that believes everything is better with a little guac, it’s no surprise I was ecstatic when I found out Friday that it was National Guacamole Day {my new favorite holiday}! I realized I might have gotten a wee bit crazy on the Facebook post of guac recipes and “Happy National Guacamole Day” when my friends started posting…”What is with this guacamole obsession?? It’s like a death grip!” Feeling like I’m not the only one that feels this way; I tied on my apron and hit the kitchen for one of my favorite quick meals. Guacamole BLT’s…because everything is better with a little guac!

This recipe is {ML} + {DF} + {<3} friendly

SHOPPING LIST (4 sandwiches):

  • 2~ med. sized or 3 small organic avocados
  • 1~ lime
  • 6~ organic green onions (chopped)
  • 2~ vine ripened organic tomatoes
  • 4~ leaves of organic romaine lettuce
  • 1~ package of organic clover sprouts
  • 1~ package of organic, sulfite-free apple wood smoked bacon
  • 8~ slices of your favorite bread (mine is 12 grain)
  • your favorite mayo
  • sea salt, cracked black pepper and Black & Red Spice
LET’S GET STARTED…
Here is a quick and flavorful guac recipe: Start by cutting your avocado in half vertically and scoop out the green goodness with a spoon and add to a mixing bowl. Using a French whisk, chop the avocado until a smooth, creamy consistency. Add the chopped green onion, the juice of one lime, sea salt and Black & Red Spice to taste.  (The lime juice will not only brighten the flavor- it also helps keep the guac from turning brown.)  Cover airtight and refrigerate while you prep the rest of the ingredients.
Ahhh bacon I do love thee, but really, really hate cooking you. It’s always such a mess and I get little burns every time, but there is something about bacon that makes me forget how awful it is to cook (I think because it’s just too damn tasty). I made my bacon in a frying pan, but the easiest by far is in a George Foreman Grill (I have become more simplistic with my appliances…my GFG did not make the cut).
Pre-heat your oven to 350 degrees and place your desired bread on a baking sheet. Toast a few min on each side until it’s perfectly toasted. NOTE: You can use a toaster or toaster oven instead of an oven (as you can imagine a toaster did not make the cut either).
Wash and slice your tomatoes…dust with sea salt and cracked back pepper for added flavor.
Wash your romaine and leave to dry on a clean towel or paper towel.
Wash your clover sprouts and leave to dry on a clean towel or paper towel.
Now that all your stellar organic ingredients are prepped, start by spreading your favorite mayo on two slices of bread, and then add a few scoops of guac and then layer 4 strips of bacon, one leaf of romaine, 4 slices of tomato and some clover sprouts. Top this with another piece of  bread smeared with mayo and guac. Serve with your favorite chips (I love sea salt and cracked pepper) and fresh brewed Cucumber White iced tea with crisp cucumber rings (Uber refreshing).
Enjoy & Savor…

KEY:

{GF} = Gluten Free

{V} = Vegan

{Veg} = Vegetarian

{DF} = Dairy Free

{ML} = Meat Lovers

{HE} = Healthy Eating

{<3} = My Faves

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A Love Affair w/ Eggplant

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After my trip to the Yiasou Greek Festival last weekend I was inspired to hit the kitchen. Or perhaps the guilt from not taking time to update my blog was a bit of added motivation as well. I fell in love with this simple and full of flavor dish at a cute little Greek Café my friends and I frequent for late night dinners. This dish also highlights my current love affair with Eggplant. While Eggplant is my favorite color; I never tried cooking with it until of late. Well, there you have it! Let’s make some Melitzanosalata!

This recipe is {GF} + {V}  + {Veg} + {DF} + {HE} friendly

SHOPPING LIST:

  • 2~ medium sized eggplants
  • 5~ cloves of roasted garlic
  • 1~red onion
  • 1~ lemon
  • 1/4c.~Italian parsley chopped
  • olive oil
  • sea salt, ground pepper & crushed red pepper

LET’S GET STARTED:

Start with preheating the oven to 400. Pierce several holes with a fork into the two eggplants and place in preheated oven on baking sheet. Bake in oven until soft and tender (about 40min). Pull out of oven and let cool. NOTE: If eggplants are not roasting as desired, cut in half and brush with olive oil and continue to bake. Option II: Slice eggplant, brush with olive oil and dust with sea salt and cracked pepper and grill on med-high heat until tender (grilled option will give a more roasted flavor to the dish).

While eggplant is roasting…

Cut red onions into slices and sprinkle with a little olive oil and sea salt. Place on a baking sheet and roast with eggplants for about 20min or until roasted.

Toss peeled garlic cloves with olive oil and wrap in parchment roast in the oven (on the pan with onions) until golden brown.

After eggplants (drain off excess juice), onion and garlic cloves are roasted and cooled; add to food processor with the juice of one lemon, sea salt and black pepper to taste. NOTE: if puree seems too dry…pulse in a teaspoon of olive oil until desired constancy.

Add pureed mixture to a bowl and stir in finely chopped parsley and crushed red pepper to taste.

Add to a decorative bowl and serve with fresh cucumber slices and your favorite carb (crackers, {GF} rice crackers, toasted pita, pita chips, toasted baguette) and ENJOY!

KEY:

{GF} = Gluten Free

{V} = Vegan

{Veg} = Vegetarian

{DF} = Dairy Free

{ML} = Meat Lovers

{HE} = Healthy Eating

{<3} = My Faves