Eggs & Avo Breakfast Sandwich

Avo toast is all the rage lately. Quite frankly it’s delicious if done properly. That means 1) finding ripe avocados and then 2) adding some flavor to make it stand out–whether with salt & cayenne pepper or my new favorite “everything but bagel” seasoning from Trader Joes. I love making breakfast and have come up with so many ways to combine eggs & avocado which go together so perfectly. The creaminess of the avocado acts like a cheese but it’s a tad bit better for you. The only thing this sandwich is missing is bacon–which I encourage adding if you have the time in the morning. This recipe is my quick n healthy before work go-to.

(PS- when picking out an avocado, make sure it’s firm but gives a little. It shouldn’t be like mush and it shouldn’t feel like a baseball. It’s the happy medium. Then, pick the little stem off. If it’s green behind there, then it’s green inside. If you see any brown then put it down!)

Ingredients:

  • 1 egg (scrambled, poached or fried- chef’s choice. )
  • 1/2 of a small avocado
  • Beautiful red juicy tomato, sliced
  • Toast (I used whole wheat english muffin)
  • Everything but bagel seasoning (pictured below)
  • Kosher Salt
  • Optional Addition: add cayenne pepper or your favorite hot sauce to kick it up a notch

Directions:

So this can’t be much easier… slice your tomatoes, mash your avocado, cook your egg, sprinkle with seasoning and put it all together on toasted bread.

Photos and tips below….

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In the summer, we grow tomatoes and it’s worth every minute of labor and the daily watering. There’s nothing better then picking a fresh tomato, cutting it like an apple and sprinkling some kosher salt on it. YUM! But I digress. If you have a juicy red tomato laying around, add this to your avo toast.

I do suggest adding kosher salt directly to the tomato slice in addition to the seasoning blend but that’s just because of my crazy obsession with kosher salt.

Start with the avocado. Put it on your toasted bread and mash with a fork. Add a layer of seasoning. If you’re making a sandwich I do recommend splitting the avocado mesh between both slices of bread so it’s on both sides of your sandwich.

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Add tomatoes and another layer of seasoning (plus the optional sprinkle of salt)

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Add your scrambled (pictured below), fried or poached egg and sprinkle one more layer of seasoning. Top with another piece of toast and take a bite. You can also make this open faced and eat it with a fork and knife if you’re watching those carbs.

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If you’re in a rush, skip the tomato and the egg!

Cherry tomatoes work too 🙂

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Grilled Jalapeño Poppers

Finding delicious new appetizers to bring to a summer BBQ is always a fun challenge for me. It’s a risk trying something new, especially when bringing it to a large group of people but if you just have confidence in your ingredients it will turn out great! I’ve seen a lot of Jalapeno Popper recipes on Pinterest lately but they are typically stuffed with some mixture of cream cheese and jack cheese and wrapped with bacon and sometimes fried. Not exactly healthy and not that exciting (to me) in terms of ingredients. I love jalapenos so I started thinking how I could put my twist on this recipe. I substituted using all that cheese with avocado and I bought an all natural chorizo made by Whole Foods meat department. I used fresh herbs, quality cheese and cooked them on the grill; great flavor with out all the fat.

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Ingredients:

-2 Fresh Chorizo sausage links from Whole Foods (you could substitute with other kinds of ground beef or pork but make sure you season it well with things like chili powder, paprika, cayenne pepper cumin, etc.)

-2 garlic cloves

-12 to 15 jalapeno peppers (Make sure you pick out larger and fatter jalapenos so you can fit a lot of stuffing in them)

-1/2 of a ripe avocado

-1-2 tbsp whipped cream cheese with chives (of course you can use any kind but I had this in my fridge)

-Manchego cheese, freshly grated

-Fresh chopped cilantro

-Fresh chopped chives

-Juice from half of one lime

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Instructions:

-Cut your jalapenos in half and take out the seeds and membranes. If you have some jalapenos on the skinny side, cut off 1/3 of it so you have a big enough pepper to stuff.

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-Cut the casings off the chorizo and place in a medium hot pan with fresh chopped garlic.

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-Combine the cream cheese, avocado, fresh herbs and lime juice in a bowl. Add salt & pepper. When the chorizo cools, add it to the bowl and mix well.

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-Using a spoon, stuff each pepper and top with a sprinkle of manchego cheese. Press down the cheese into the stuffing so it sticks to the mixture and doesn’t fall off. I stuffed them in advance and covered with tinfoil for a few hours until they were ready for the grill.

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-Get the grill nice and hot and put the flames on a medium level. Place the jalapenos directly on the grill and cook until the cheese melts. It’s a good idea to warn your guests that sometimes jalapenos are mild and sometimes they are spicy–it’s hard to know which one you will get.

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-Pop one in your mouth! Enjoy!

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Ancho Chicken Tacos with Red Cabbage Slaw and Avocado Crema

It’s taco night!! Kyle and I LOVE tacos. We have multiple restaurants nearby that serve fantastic tacos: Bodega in Darien, Molcajetes and Tacos Mexico in Norwalk and in Hartford, my coworkers and I love (almost) weekly trips to the Lucky Taco truck parked on Bushnell Park. Tacos are versatile, incredibly flavorful and the best part, are really not bad for you. (Okay, well if you stuff it with fried fish and lots of cheese, that’s another story).

I’ve made countless kinds of tacos: shrimp, steak, black bean & veggie…I could go on. But this week I was looking for a high protein and low-fat taco to compliment the T25 workout program Kyle and I are doing. So I used a skin less and boneless white meat chicken breast, red cabbage and an avocado crema topping.

I had to leave the house for a meeting before Kyle got home. I left the tacos out for him to eat and he texted me to say, “I ate 3, is that really bad??” I responded “Haha no; I also had 3”. And his response was “I feel like I was really bad…” meaning no way eating 3 tacos was a healthy choice! So, this proves to you they are delicious and don’t compromise on flavor. Now, let me prove to you that they are good for you.

For 3 of these tacos you are looking at roughly 450 calories, good fat from the avocado and a fresh vegetable. And you will be full. Kyle may have went on to eat 4 but who’s counting, and he’s allowed more calories. Dig in and enjoy 🙂

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Ingredients:

  • 2 boneless and skin less chicken breasts
  • 2 jalapenos (add one more if you like it hot!)
  • Fresh cilantro (maybe 1 cup? – just eyeball it people!)
  • 2 limes
  • 1 avocado
  • 1 garlic clove
  • 1 tbsp reduced fat sour cream (optional ingredient)
  • 1/3 of a head of red cabbage
  • 2 tbsp red or white vinegar
  • Salt & Pepper
  • 1 tbsp or so of ancho chili powder
  • 1/2 tbsp lawrys seasoning
  • White corn tacos

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Avocado Crema:

Cut the jalapenos in half, lengthwise and remove the seeds and stems.

Place jalapenos, avocado, sour cream, cilantro, lime juice, garlic and salt and pepper in a blender and puree until smooth.

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Cabbage:

Slice the red cabbage into coleslaw-style strips. Add vinegar and salt and mix.

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Ancho Chicken:

I marinated my chicken overnight with ancho chili powder, lawry’s, pepper and a bit of extra virgin olive oil just to moisten the ingredients. If you use lawry’s you do not need to add more salt. The overnight marinade is an optional step. If you don’t have time, simply season the chicken before you cook it.

Sear the chicken on both sides of a hot pan to get a nice crust. Then add chicken broth or a squeeze of lime juice, place a lid over the pan and let cook on low heat.

When the chicken is close to being finished, remove from the pan and dice in tiny pieces on your cutting board. Then place back in the pan to be sure everything is cooked through.

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Build your tacos with each of the ingredients and enjoy them guilt-free!

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