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Thursday, August 28, 2014

Avocado egg salad

You can find lots of recipes for avocado egg salad. It's good, really good and especially yummy with potato chips, just sayin. Here's my version.

What you need and what to do:

Take the items below and place in bowl slicing up in the bowl with a knife:
5 hard boiled eggs
2 good size just ripe avocados

Stir in with a fork the following items:
2 Tbls Greek yogurt OR Vegannaise OR mayonnaise (I use Greek yogurt)
Sea Salt to taste
Pepper to taste
1 Tbls mild curry powder
1 tsp garlic powder

Gently stir in the rest of this stuff:
2 Tbls tamari sunflower seeds
1/4 cup chopped white onion
1 lb cooked and crumbled bacon

Spread into whole wheat tortillas, wrap and cut in half to serve. This recipe will make 3 HUGE wraps.

Note: More or less of anything but the avocado and egg base, to your taste. Optional items include greens in the form of micro greens or salad greens or spinach. If you plan to travel with these, you will have to use some lemon juice or lime juice to keep it from turning brown, and I wouldn't wrap them or add the bacon and greens til your are ready.



Wednesday, August 27, 2014

Zucchini boats

This is one of our favorite recipes in the summer, especially as the garden starts to give us beautiful things. Good with almost anything, serve hot.

What you need and what to do:

Take zucchinis (one for each person), slice in half and and scoop out the seeds. Brush lightly with olive oil, sprinkle with garlic powder, slice tomatoes to place on top. I got fancy here with a red tomato on the top and sun golds on the bottom. I like to use tomatoes that I don't have to dice because they too big, looks pretty that way.

Sprinkle lightly with panko bread crumbs and parmesan, sea salt and pepper. Cook at 350 for about 30 minutes until cooked but not mushy. Note: No need to use the panko bread crumbs if you don't have or don't want.

Tuesday, August 26, 2014

Easy avocado bowl

Good protein, good fats, and a good quick breakfast that my husband and I both love.

What you need and what to do:

Cut up a ripe avocado and place in a bowl, sprinkle lightly with onion salt. Place your scrambled egg seasoned with sea salt & pepper on top and a dollop of your favorite salsa. Who needs a tortilla and cheese? Not this girl.

Sunday, August 24, 2014

Bourbon peach crisp (gluten-free or not)

I don't drink bourbon, although I will cook with it, and just so happens I had a bit in the back of the liquor cabinet so... When I found this recipe from bojonggourmet.com and I had a case of peaches sitting on my counter, I couldn't resist. I am putting the link here. The only changes I made to make it gluten-free for a friend was substitute gluten-free oat flour and gluten-free oats (Bob's Redmill on both, and I doubled the nutmeg) Hint: DON'T forget the salt, sugar sprinkle on the top.....O.M.G.


Don't forget the ice-cream.

Friday, August 22, 2014

Black bean corn mango yummy salad

Summer BBQ's, yum. We were invited to a friend's house who makes the most yummy fish tacos. What to bring...this. BUT, make note that this would be good by itself or with just about any other summer meal. Full of flavor, low in calories, oh, and did I say pretty? It is. Unfortunately, we didn't come home with any leftovers. Boo.

What you need and what to do:

Take a bag of frozen corn (or fresh non-GMO organic, about 12 oz.), I took frozen organic because the kernels are intact and thus more visually appealing (winking smiling icon here).
Thaw your corn and place in a skillet with 1 TBLS olive oil (heated). Place your corn in there and drizzle about 1 tsp of honey. Toss and cook til lightly browned. Cool. You don't need the honey, but it does add a bit of caramelization on the corn and enhances their flavor.

In a big bowl so you can toss:
Your corn from above
1 large organic red bell pepper, chopped small
2 cans of rinsed & drained organic black beans
1 organic red onion, finely chopped
1/2 cup organic cilantro, finely chopped
2 organic avocados, chopped*
1 mango, finely chopped*
*make sure these two aren't overly ripe, you want those babies firm.

Toss, then squeeze the juice of one large lime, ORGANIC, sea salt & pepper, toss well, adjust for more lime or salt. Serve cold. Add more or less of any one thing, just don't cheat on the organic! Not ever!





Saturday, August 9, 2014

Quick and easy zucchini spaghetti

Zucchini is coming on in the garden, yum. And I LOVE zucchini noodles. No heavy spaghetti here and easy....

What you need and what to do:

2 medium to large zucchini spiralized into noodles. Set aside, but start some water to boil for the noodles while you make the sauce.

In a saucepan with 1 TBLS of olive oil:
Saute one cut up white or yellow onion, cook til translucent
add two cloves of diced garlic for a minute or two
add 4 cut up ripe tomatoes

Cook til the tomatoes start to get soft then season with:
 2 tsp basil
2 tsp oregano
2 tsp garlic powder
1 tsp onion salt
Sea salt
Pepper

Taste. Correct seasoning.

Cook your zucchini noodles until just softening, don't over cook til they are mushy. Drain well!
Place noodles on plate and add sauce. 

Perfect additions:
Add mushrooms when you cook the tomatoes.
Sprinkle piƱon nuts on the top with parmesan.
A nice glass of wine and a friend.



Friday, August 1, 2014

It's a wonderful thing!

Tom has worked hard, very hard. He wanted to really make it his own, so I thought up a name and he LOVED it! And so The Lettucehead Food Company is born. Same happy place, same wonderful health food store, same owner, phone, address, same everything EXCEPT...now it's really his. And he's proud, so very proud. It'll take a little time to get every little thing transferred over to the new name, the new sign has been ordered, so don't freak out when you see it on the highway and think some weirdo has taken over. It's still him playing store with all his nutty employees. It's a happy place, come help us celebrate!