Guacamole Deviled Eggs

Guacamole Deviled Eggs

6 eggs, hard boiled
1 small avocado
3 cherry tomatoes, chopped (or 1/4 other heirloom)
2 Tbsp. fresh cilantro, chopped
2 Tbsp. onion, finely chopped
1 Tbsp. olive oil
1/4 tsp. garlic powder
few squirts of lime juice
dash of sea salt

I started by trying out a new way of hard boiling eggs that I found on Pinterest. Baking them as is for 30 minutes at 325 degrees. I do not know why I have never heard of this before. It is amazing! Maybe I am the only one who never thought to do this, but oh my oh they were cooked so perfect and so creamy. I actually liked the yolk! It was not dry at all and you don't get that gray color around the yolk. This is a picture of the eggs after baking them. They have a few dark spots on the shell, but after taking them out of the oven I put them in a bowl of ice cold water and the spots immediately went away. Soak them for about 10 minutes until they are completely cooled before peeling. What I also liked about "hard boiling" the eggs this way was that I could use a perfectly fresh egg and it would still peel easily. Love it. I will make them this way every time.

While the eggs were cooking I chopped and mixed all the ingredients except the yolks obviously. Then after peeling the eggs I gently cut the eggs in half length-wise and mixed in the yolks with the guacamole mix. Look how beautifully rich and golden those yolks are! Amazing!

After mixing the yolks in, I simply scooped the mixture into the holes of each of the eggs. This is a perfect protein packed snack, but we also like to make them as a lunch. :) Yummers.

It's Peanut Butter Jelly Time!

"Peanut butter jelly...peanut butter jelly, peanut butter jelly with a baseball bat." If you have no idea what I just said then never mind me, but for those who do know what just happened...big shout out to Homestar Runner!! Whoop! Whoop! Ah...The classic PB& J, my son would eat it everyday for lunch if I let him. There is something about the perfect combination of the nut and the fruit...it is simple, easy to make, not too pricey, and packs well for on the go. But sometimes you just need to spice it up a bit.

First thing to know if you didn't already, and I hope you did, is that in most store bought peanut butters and jams there are added sugars. why? eek. They always have to go and ruin a perfectly yummy food with adding junk to it. Solution=make your own! Throw some peanuts in your food processor or Vitamix and blend it up. The natural oils of the peanut will eventually release and give you a beautiful creamy and smooth peanut butter. I like to add a little sea salt too. As for the jelly, there are a few creative alternatives we have discovered...

1. Remember the chia gel jam I made a while back. Make your chia gel and mash up some fresh fruit. Stir. Easy as that! It will only last a couple days in the fridge so we usually make it a little at a time.

2. Soak 1 cup of dried fruit in 1 cup of water for 15 minutes. Then puree the fruit and soaking water until smooth. {as seen in the picture above, apricot jam}

3. Support your local vendors!...we like the real stuff too. :)

And now, the creative part...a few ideas we like to do from time to time.

Sprouted bread with almond butter and sliced strawberries

Better yet, cut them in fun shapes with cookie cutters!



Quesadilla anyone?! Sliced apples and nut butter.



Or don't use the bread at all. Remember Ants on a Log?



Put it on an apple slice!
{You totally could spread the jelly on these too, I think at this time nuts and seeds sounded better}


Or if you are really feeling gutsy...spread it on a leaf of lettuce.

 And roll it up. I promise you, it actually is really really good. Crazy huh?

How do you make your "PB & J?"

Naturally Flavored Water

It is HOT outside!! Obviously water is a must, but doesn't it just get boring sometimes? To make it more exciting to drink water I flavored it! Not with artificial sweeteners and dyes, but with living things! Lemons, limes, oranges, berries, cucumbers, herbs...and whatever your heart desires.

In the picture above I simply filled a 7 cup mason jar.(Just about what I need for a days worth of water minimum) Then I sliced up a lime and tossed those in. Squirted in a little of the juice from the end and stirred it around. Then I chopped up a few mint leaves and stirred those in. Simple as that! I then kept this in the fridge so it was ready to drink.

I used my sprouting jar lid to that it would strain the leaves and lime from the water when pouring it into my glass. Pretty slick!

...and sooo refreshing! It keeps the water drinking interesting. :) I found an abundance of ideas on Pinterest of different flavored water ideas. Go check them out here!

How to Open a Young Coconut

One of the most treasured foods on earth; the young coconut. It can stabilize blood sugar, lower cholesterol, heal and hydrate you. Coconut is life saving!...no really it is. Coconut water was even used in the Pacific during World War II as an emergency blood transfusion to soldiers who were injured since it is almost identical to human blood. How cool is that!?

If your looking for a sports drink while working out, coconut water is your go to. It has the highest concentration of electrolytes than anything else in nature! Wowsa! Toss the over-sugared gatorade. It can definitely help you stay hydrated. Throw it in a post/pre workout shake, or just drink it plain. Sometimes we just like to stick a straw in the shell and drink it...but first you need to know how to open it up.

I bought my young coconut at my local grocery store either by the bananas and other tropical fruit, or in the organic section. They sometimes carry them, otherwise look at an Asian market of some sorts. I like to buy young Thai coconuts. Than to crack it open all you need is a sturdy cutting board and a cleaver. I got my cleaver at Bed, Bath, and Beyond for maybe $14.99 if I remember right.

Hold the coconut still with one hand and start to cut off the soft part at the tip in a circle until you get down to the hard shell; kind of like prepping for the crack. (most people seem to skip this step, but I think it makes it easier)

The top should now be rock hard. It will then look like this...

Then hold the coconut firm with one hand and take one more wack at it. Hard enough to break through the solid part, but be sure to not cut off your finger. :) You will know that it made it through the hard part because the cleaver will stick. Sometimes it takes me a few times to get it.

{WARNING}- - At this point you need to be careful for coconut water may start to leak, so be sure to turn it right side up after breaking through.

oh my, look at all that fresh coconut under there!! I am getting so excited!

Next you need to stick the corner of the cleaver in and gently pull up to crack it open.

Like so...Did you hear the crack?

Yay! We did it! It really is not that complicated. After taking all these pictures I realized that a video may have been more beneficial. Oh well, I like photos. :)

You can then use a spoon to scoop out the flesh.  A.K.A the meat of the coconut.

If you have never had fresh coconut, you are missing out. Oh yummy.

Usually I take a glass and put it over the open hole and do a quick flip to pour the water.

Sometimes a little splashes out, but that's ok. :)

You could drink it all up, or store it covered in the fridge for a couple days. Also for the meat...be sure to scoop as much out as you can. Then I usually rinse it off and store it in an airtight container in the fridge...that is of course if it is not gobbled up before hand.

We like to eat the meat as is although it has a very mild taste and not sweetened at all like the pina colada that you are thinking about right now. So there are many things you can do with it.

-To make coconut milk you just blend 1/2 cup coconut meat to 1 cup coconut water and then strain through a mesh cloth.

-You could add it to smoothies, or make a real fresh pina colada. Yes, I'll bet you are still thinking about that. :)

-There are also plenty of other recipes that use coconut meat that you can find on the web. Lot's of raw desserts; you will be surprised with how much you can do with it.

Ok, ready to blend up the most perfect Sweetheart Coconut Smoothie?!

Throw in a handful of the coconut meat and about a cup of the coconut water. Add 5-6 fresh strawberries and 1/2 a banana. Then about a cup of ice and 2-3 medjool dates. Blend it up!

Doesn't it just look splendid?!...oh it was. :)

...and don't forget to add a little dried coconut flakes to garnish and a straw to match.

P.S. Be sure to do this NOT in the presence of children, for they may try to steal it in a form of asking over and over for just one more sip. :) Cheers!

Build your own Fruit and Nut Bars

Similar to the "Larabar" these fruit and nut bars are the bomb! I love them!...a healthy and protein packed snack, but also so rich and sweet that they make a spectacular dessert. They are simple and easy, and best of all you can't mess them up. You can add as much or as little of anything that you like. As long as the sticky fruit and dry nutty consistency are balanced.

recipe
1/3 cup raw nuts/seeds
1/4 cup medjool dates, pitted
1/4 cup dried fruit, unsulfered and no added sugar
1/4 tsp. vanilla extract
dash of cinnamon

Remember you can really put anything in them, but here is a list of some ideas that we have used. Get creative!

-almonds
-walnuts
-cashews
-pecans
-hemp seeds
-chia seeds
-sunflower seeds
-sesame seeds
-pumpkin seeds
-raisins
-chopped prunes
-dried cranberries, blueberries, cherries
-chopped dried apricots
-dried coconut flakes
-goji berries
-mini chocolate chips

Oh my...don't they look delish! Do I have you convinced yet that you need to be making these. :)

Ok, so first pick out your ingredients and drop them into a food processor or Vitamix. Blend it up until combined and thick. If using a Vitamix be sure to use the tamper to help combine.

Then I scooped out the mixture into molds. You could also pack it into a baking dish and cut into 2x2 inch squares after refrigerating.

We keep them in the fridge ready to grab on the way out the door. That way we always have a healthy and hearty snack ready to eat. Oh so yummy. :)

Zucchini Pizzas

large zucchini+1tsp.pizza sauce+shredded cheese+mini pepperonis=cuteness with out the bread :)

Cha-Cha-Cha-Chia!

 

"Chia seed is an ancient superfood that is currently experiencing a glorious renaissance ;) It is a member of the sage family (Salvia Hispanica). The little black and white seeds were once a staple of the Incan, Mayan and Aztec cultures, along with the Native Americans of the southwest. "Chia" is actually the Mayan word for strength. The seeds were used by these ancient cultures as mega-energy food, especially for their running messengers, who would carry a small pouch of it with them. Chia has been called 'Indian Running Food' and gives an incredibly 'sustaining' surge of energy. In Mexico they say that one tablespoon of chia seeds can sustain a person for 24 hours. Chia also happens to TASTE great, looks cute (like tiny dinosaur eggs) and is ready to eat really quickly - besides which it has an off-the-scale nutritional profile..."-Angela Stokes from the Raw Reform

I know I have talked about chia in the past, but especially when the summer comes around the gel pairs so well with fresh fruit and we seem to make it ALL THE TIME! If you do not know a lot about chia seeds I encourage you to take a look at Angela's Chia Cheat Sheet. It is jam packed with wonderful information and simple recipes. Every time I read this sheet I am amazed by the power of this tiny superfood!...and yes it is the same seed to grow your cha-cha-cha-chia pet!

Benefits of Chia Seeds include:


- Provides energy


- Boosts strength


- Bolsters endurance


- Levels blood sugar


- Induces weight loss


- Aids intestinal regularity


- It is 2 times the amount of protein of any other seed or grain


- 5 times the amount of calcium of milk, plus boron which is a trace mineral that 
helps transfer calcium into your bones


- 2 times the amount of potassium as bananas


- 3 times the reported antioxidant strength of blueberries


- 3 times more iron than spinach


- copious amounts of omega 3 and omega 6, which are essential fatty acids


- it is a complete protein; meaning it provides all the essential amino acids


- has a mild taste so it pairs well with mostly anything


-slow conversion of carbs to sugar; especially good for diabetics


-keeps you hydrated and retain electrolytes


-feels light in the body and digests well


-can help with weight loss and lowering cholesterol


-helps with acid reflux


-heals wounds and relieves joint pain


-is known to calm your nerves and strengthens your memory.


What doesn't it do?!
Check out the nutrition facts here.


So how do you eat it?


You really can just eat the seeds as is. Dry, or add the dry seeds to smoothies, over salads, etc. The most important thing to know is that when you soak them in liquid the nutrient value increases. The seeds will absorb the water with in 10 minutes, but the longer they soak the more the nutrients are available to you. One of my very favorite breakfasts...Berries and Chia.

This is the gel that forms after soaking the seeds in water for 10-15 minutes. To make the gel add 1/3 cup of seeds to 2 cups of water. Yep! it really does absorb all that water and turns it into a tapioca-Iike consistency. Be sure to stir it often as it is absorbing the water so it doesn't clump together too much. I then store it in an air tight container in the fridge for up to two weeks.  

For my breakfast I usually scoop about 8-10 tbsp. of chia gel into a bowl and top it with sliced strawberries (or fruit of choice) and honey...and oh my, it is glorious! 

You really could use any fruit or any sweetener, or you could soak it in fruit juice or other liquid...any flavor you want your gel to take on, soak it in that. That is the beauty of the chia seed is that it has such a mild flavor you can use it to enhance the nutrition in just about anything...cakes, pies, stir frys, salads, smoothies...the possibilities are endless!

We recently made a strawberry "jam" with chia gel. I took a strawberry or two and mashed it with a fork.

Then stirred in a little of the chia gel that I had made.

I did not add anything else, although maybe some sweetener or vanilla extract would be delish if you like. Then I topped it over a rice cake or toast. You could use it in your PB & "J" to replace the sugary jelly. I hope you are getting some creative ideas by now. :)

Again go check out Angela's Chia Cheat Sheet for some more info and recipes. I have also found many great ideas for chia puddings and other baked goods using chia seeds over at purelytwins. They have an abundance of recipes that I have wanted to check out. Also Wellness Mama has a great post about different uses for chia seeds. You can check that out here.

Peanut Butter Banana Pops

Happy Monday! We had a full and exciting weekend of seeing lots of old friends at our 10 year high school reunion. It is hard to believe that it has been that long ago! It was fun to see and meet spouses and children of those I grew up with. With Facebook these days of course made it much easier to keep up with where most people are and what they are doing, but to have face to face conversations with those I have not seen in a long time was well worth it.

Well on another note, of being busy and with children always wanting something new and exciting known as a "treat" which usually includes sugar and other icky stuff...we decided to get creative with the good ol' peanut butter/banana combo and turning it into a spectacular treat for my little guy...well to him it was like the best ever...We are always looking for creative but simple, healthy snacks with ingredients that we have on hand.

1. peel banana
2. spread it with peanut butter
3. roll into goodies!

Simple as that!

Fantastic Goody Ideas:
*nuts of any kind {walnuts, sliced almonds, chopped peanuts, etc.}
*seeds of all kinds {sunflower, chia, pumpkin, etc.}
*whole oats
*raisins or other dried fruit
*crispy rice cereal
*chocolate chips

Really you could roll it in whatever you want. You could even use almond butter or sunflower butter instead. We rolled ours in walnuts and mini chocolate chips for a special treat. So really it could be as healthy or not healthy as you make it. :)

{Can you guess his name is Will?}...:)hehe

Spicy Southwest Stuffed Peppers

Hit up the market this weekend and make these fresh and summer bountiful spicy stuffed peppers. You can't go wrong with adding layer after layer of awesomeness! These are super easy and could work as a main dish or a side. I even think stuffed mini peppers would make a cute appetizer...humm... fourth of July?! We have been making these a lot lately. I just feel like I can get so creative with layer-type meals like this...plus there is so much color in it! Did I mention how much I love color...ha! Even in my food, yes. :)

Preheat your oven to 375 degrees. Cut your pepper in half and place on cookie sheet to roast for 15 minutes. In the mean time chop open that juicy jalepeno and scoop out the seeds. Dice it up. Chop the onion and garlic as well.

Place a tablespoon of olive oil in pan over medium and add chopped onion and garlic. Saute for 3 minutes.

Add water, beans, corn, jalepeno and spices. Stir until heated through...yum, it really starts to smell good now. :)

Add a few squirts of lime juice for flavor. 

When the mixture is cooked through, scoop into roasted peppers. Pile it up high and shred yummy cheese over top. Go crazy with it! You can never have too much cheese. We used Trader Joe's raw milk cheddar, but any will do.

Then put back in the oven and roast a few more minutes until the cheese is melted. Now is the fun part...layer it up! Salsa, diced avocado, chopped fresh cilantro, etc. etc. and whatever else sounds delish. The possibilities are endless! Oh. My. Goodness! It is delightful for sure. :)

Spicy Southwest Stuffed Peppers

1 large red bell pepper

1/4 white onion, diced

1 garlic clove, mashed

1/2 jalepeno, diced

1/2 cup cooked black beans

1/2 cup whole corn kernels

1 tbsp. water

1/2 tsp. cumin

1/4 tsp. cayenne pepper

1/4 tsp. sea salt

1/2 shredded cheese 

toppings of choice: 

(diced avocado, salsa, tomoatoes, cilantro, sour cream, etc)