Switzerland, land of cheese, watchmaking, the Alps, neutrality, and one of the most beautiful, picturesque European countries I’ve visited. I will admit while enjoy views of icy blue lakes, snowy Alp peaks and quaint villages, I was stuffing my mouth with … Continue reading
Pretty much wrapping up our quarter now….no more midterms, no more proficiencies, no more classes (well, at least in my head)! It’s a smooth cruise from now until finals. I was really done last week, but took it off to … Continue reading
Sprouts has this once a year superb avocado sale I wait for every year….3/$1! And for once it’s not the puny ones with huge seeds! The 99 only store does have that bag of avocados for $1 but they’re the tiniest avocados I’ve ever seen and most of them were already very ripe. And yes, I know it’s weirdly strange for a person to get so excited about avocados on sale, but I can’t help it…I LOVE avocados. My future plans with my 12 avocados are for sandwiches, salads, guacamole, avocado smoothies, avocado ice cream and anything else I could think of! Recipes to come!
I woke up this morning knowing I needed a good breakfast to get me through 4 hrs of straight lecture. I had just bought the avocados yesterday, so I wanted avocados with eggs. I was on a time crunch (like every morning), so I quickly just cut open and avocado, scooped out the some of the avocado for lunch later, cracked an egg and threw it into the oven. It baked while I was getting ready, and by the time I was about to leave it was already done! It makes it very creamy, warm and buttery. You can top it off with whatever you like (bacon, green onion, cheese, ect) but I just quickly threw on pepper, salt and parsley. Who says you can’t have a quick to make delicious breakfast?
Avocado Baked Eggs
Serving: 1 Avocado/1 serving
Prep time: 5 min, Total time: 30 min
- 1 Avocado
- 1 Egg
- Optional toppings: shredded cheese, crumbled bacon, green onion, parsley, thyme, salsa….options are endless! – I opted for dried parsley
Preheat oven to 425 degrees
1. Cut your avocado in half and remove the pit.
2. Scoop out about 1.5-2 Tbsp of each side of the avocado. You want enough room for the egg. Place avocado on baking sheet.
* Save the avocado for salads and sandwiches.
3. Crack and egg and put the yolk and as much of the white that can fit in one half (the bigger half if you have a bigger side) and the rest of the white in the other half.
4. Bake avocados for 25 minutes.
5. Top with anything you like! I like fresh ground pepper, salt and dried parsley on mine.
**Note: the trickiest part of this is getting the egg-filled avocado to the oven without spilling. Mine kept rolling around on the pan so I opted to just stick my hands into the oven (very unsafely) and made sure they stood up. Once you get them into the oven standing up it’s no problem though! I think using a 6 cup muffin pan would probably work best to balance the avocados. If yours spills over, just pour it back into the avocado and try again.
Happy post-Labor weekend! It was filled with beautiful beach barbecues at the Montage beach and yummy dinner parties. My boyfriend and I celebrated our anniversary with a backyard dinner with our friends. Since I had a packed weekend, I picked a menu that was easy to assemble early so I could just throw things in the oven.
My summer dinner menu:
Cheese Board – Italian truffle cheese, Pesto Gouda
Baked Brie with Honey and Thyme
Fresh baguette (made by my friend!)
Fruits – Green grapes and Pears
Toasted Cashews and Pistachios
Lemon Chicken over Basmati Rice
Roasted Rosemary Potatoes
Avocado Pesto Pasta with Roasted summer vegetables
Peach + Blueberry Cake a la mode with fresh vanilla ice cream
I made most of the items the day before, or they were at least easy to prepare (less than 15 min) the day of. And I pretty much always go for no-cook/bake appetizers…you don’t want your guests to get full on appetizers anyways! It turned out to be a perfect stress-less dinner party where I actually got to enjoy and drink wine. The key was making a 3-day to do list, and a time schedule on the day of so I know exactly when to start throwing things into the oven.
I made some easy flower arrangements as centerpieces, too. You can buy flowers for pretty cheap at Trader Joe’s and make your our arrangements rather than buy pre-made bouquets! I chose summer retro colors blue and red, so I had 2 mason jars filled with blue-white hydrangea with red gerber daisies tucked in between. And the main centerpiece were white calla lilies with red roses in a skinny vase.
I had some ingredients left over so I decided to whip up a quick fresh lunch today – Avocado and spinach pesto pasta! During the dinner, I had oven roasted grape tomatoes and yellow squash for it, but I’m in a rush over the week so fresh grape tomatoes sufficed. It’s more refreshing and fast and oh so good! Did I mention it was healthy for you too?? In the end, you have a creamy pesto pasta with all the summer flavors you could ask for – creamy avocado, fresh basil and garlic, tangy lemon hints and sweet juicy tomatoes!
Fun tip: After I use my avocados, I like to save the skins because there’s usually enough left to make into an avocado face mask! Just rub the skin all over a fresh clean face!
Avocado and Spinach Pesto Pasta
Prep TIme: 15 min, Total time: 15-20 min
- 8 oz of fettuccine (1/2 package) – I like to use whole wheat fettuccine, but you can really use any kind you want
- 1 Avocado
- 1-2 cups of Spinach
- 1/2-1 cups of fresh Basil
- 2 cloves of garlic
- 1 1/2 Tbsp Olive Oil
- Juice of 1 small lemon or half a large lemon
- Pine nuts (optional)
- 1 pint grape tomatoes
- Parmesan for garnish (optional)
1. Cook the pasta according to the package, saving a small cup of pasta water on the side before draining.
2. While the pasta is cooking, place your avocado, spinach, basil, garlic, olive oil, lemon juice, 1 1/2 tsp salt and a pinch of pepper into a food processor or blender. If you have pine nuts, you can add them in, too. Blend until smooth.
3. After you grain your pasta, dump your pesto sauce into the original pot. Toss in your pasta, adding in as much pasta water as you like to get a more saucy texture.
4. Toss in your fresh grape tomatoes and garnish with freshly grated pepper and parmesan. Enjoy!
Note: If you have left over sauce, you can always store it in the freezer.
After a day of shopping indulgence, I decided to whip up something less guilty before I hit the gym: a warm beet and feta cheese quinoa salad! So quick and easy to make, and I usually have the ingredients at hand. This a favorite lunch I like to whip up on the busy weekdays. The colors in the salad are beautiful so it looks as good as it tastes! Enjoy!
Warm Beet and Feta Cheese Quinoa Salad
Servings: 2-3 servings
Prep Time: 5 min, Total time: 15 minutes
- 3/4-1 cup of Quinoa
- 2-3 handfuls of Spinach
- 1 can of beets – drained and sliced to bite sized pieces
- Crumbled feta or goat cheese
- Balsamic Vinegar
- Olive Oil
- Fresh Basil (optional)
1. Cook quinoa according to maker’s instructions. While it’s cooking, you can start cutting up your beets
2. After quinoa is finished cooking, take off heat and slowly mix in the spinach. You can put as much as you like. I usually go with about 2-3 handfuls.
3. Slowly incorporate your beets. Be careful not to mash them.
4. Pour a serving into a bowl and drizzle a little balsamic vinegar and a little bit of olive oil to taste. Sprinkle some feta cheese and mix in. Top with fresh torn basil leaves.