Category Archives: avocado

Burgerspiration

It’s hot. Oh you didn’t know summer was hot? *wink* Summer is for cooking outside and eating burgers! This burger more closely resembles a salad when done. I don’t really try to replace the bun with something paleo. I like to have lots of toppings on my burgers so it just ends up a mess anyways.

This glorious mess is tomatoes, onions, avocados, cheese (primal), bacon, lettuce, and a homemade mix of mayo and siracha. T had easy eggs on his too. The burger patties I seasoned with the quad of seasonings I use in EVERYTHING; garlic powder, onion powder, black pepper, and salt. The grocery store had thick delicious patties on sale so I didn’t mix them or shape them. Sometimes when it’s so hot, it’s nicer to do nothing.

The orange spikes are some mango that was also on sale! If fruit is cheap its in season and delicious.

People will rib you for not eating a bun at first. They will understand when you pile all the amazing stuff on top. I’ve actually done this at a few BBQs and had non paleo eaters follow suit because they wanted to fill up on the yummy stuff and not bread. So grab a fork and knife and dig into a burger this grilling season.

What are you favorite burger toppings?

Advertisements

Cucumber Soup

My cucumber plants are giving me lots of produce. Usually I only eat cucumbers raw in a salad or with dip. So I’ve been trying to figure out how to use up some of my cucumbers in a new way. I’m not a pickle person so that is out. My friend Sarah suggested I make soup. I thought about it for awhile and came up with this cold cucumber soup.

This recipe is not only paleo friendly, but also vegan, and raw friendly. It’s super quick and easy to make and a great cool recipe to help cool down the hot summer days.

Cucumber Soup

6 cucumbers peeled and cut in chunks

4 cloves of garlic

1 avocado

1 jalapeno

1/2 can of coconut milk

~ 1/4 tsp of fresh thyme (I used about 4-5 sprigs)

~ 1 tbsp fresh basil (I used about one sprig)

black pepper to taste

Take everything and blend it up in the blender.

Chill for 30 minutes to let the flavors meld. Then eat it. That’s it. Like I said simple. I’m trying to cut down on the amount of salt I use so there is none in this recipe. By all means add salt if you are not trying to cut back.

I wanted to use more avocados for this recipe but two of my three were hard as rocks. So sad. However, I like the taste of this without them. It’s refreshing, and the cucumber really comes through. There is just enough heat from the jalapeno without being overpowering. I like the simplicity of this dish so I didn’t want to overpower the light flavor of the cucumber. I think cilantro would also work great in this in place of the other herbs up there if you have cilantro.

If you are new to cold soups I say give this one a try. You might just become a cold soup convert.


Avocado egg boats on a sea of sausage with seaweed

I started working out at Crossfit Lumberton about two weeks ago. I’m still not a fan, but I’m going to keep it up because I certainly need the exercise. T has been a coach for awhile and I feel like I’ve been part of the family. I just took the next logical step and joined. (mmm Kool-Aid) Along with joining I’m getting back on the paleo wagon. This was a long time coming as I’ve gained a lot of weight and started getting sick again. Yuck. So Sunday will mark one week in to my strict paleo no cheats no alcohol 30 day challenge.   Mostly I’ve been eating a baked or grilled meat with broccoli or spinach, nothing creative. However, Friday night I guess running my behind off and using lots of curse words while working out made me creative, hence this crazy concoction.

I have to give credit to Cassi and Krissi for filling my FB page of talk of avocado boats. This was just one step further towards Ron Swanson. The entire thing was super easy to make. You can adjust the ingredients to your liking, but this is what I did. I made “seaweed” out of collard greens. (I omitted the butter and used water instead of stock) I love greens they are so delicious. If you don’t like greens make a salad or something. I think this meal needs something green on bottom.

Avocado Egg Boats on a Sea of Sausage

2 spicy sausages

2 eggs

1 large avocado sliced in half with peel removed

1 roma tomato diced

a few tablespoons of  fresh cilantro

dash of hot Cajun seasoning

Strip the casing from the sausage and pat down into an oven safe bowl.

If you have time go ahead and make your own sausage it’s much better for you. Bake in the bowl for about 15 minutes.

I hate eating runny egg whites so I partially pre cooked my eggs.

When they were that icky consistency of runny whites on top, I ungracefully slid them on to my avocados into the hole left by the seed.

Then I put them on the sausage and broiled them until they were my desired doneness. About 7 minutes. I sprinkled cilantro and tomatoes on top with a dash of hot Cajun seasoning.

These were super good and I will make them again. This meal could easily have fed two people but it was my one meal of the day aside from a protein shake for lunch and I was hungry.


Breakfast

Leftover baked chicken thigh pan fried with scrambled egg and broccoli. Topped with avocado and tomato. Such a great way to start the day.


Avocado Tomato Salsa

Tonight we topped our steak with some avocado tomato salsa. It was simple but full of flavor. There are not a lot of instructions. All you need to do is chop tomatoes, onions, avocado, red bell pepper, garlic, and mix it with some olive oil and black pepper. We grilled our steaks, roasted the broccoli, and prepped the salad. T had some bacon on his as you can see. I kept it to the fruit topping. I ate a little more steak than I should, but it was tasty. This brings me to a week and half of the lean down. Except for alcohol and cheese one night I’ve been very good. Here’s hoping the next six and a half weeks are as easy.


Carnitas Style Pork Shoulder


I know I’ve said it before. Nothing makes me happier than a slow cooking meal. A huge hunk of tough meat is made tender and delicious by hours of low heat and spices. Carnitas is a favorite  in our house. We love to make tacos from it, but considering that the tortillas are a nono we will stick to only the meat today. One great benefit of this meal is that the meat is generally pretty cheap per pound and it yields a ton of leftovers. I like to make this on a Sunday so I have lunches for most of the week. It is not a hard meal to cook;  throw everything in the pot and walk away.

Carnitas

few slices of bacon chopped

pork shoulder

2 bay leaves

1/2- whole can of chipotle peppers (depending on your heat preferences)

1 stick of cinnamon

1 tbsp cumin

2 tsp oregano

salt and pepper to taste

2 cans of chicken stock or water (about 28oz)


Cook the bacon rendering the fat. If you do this in a deep pot you will only have one dish to clean. Pull out the bacon pieces, leave the grease, and turn up the heat in the pan. Brown the shoulder on all sides. Add all ingredients including bacon bits and cover. Cook low and slow.

If you have small children you may want to consider putting this in the oven (oven safe dish of course) for the cooking time. Keep the pot on low heat (200 in oven) and leave it alone. Go to church, walk the dogs, mow the grass, whatever it is you do on a lovely Sunday like this one. Cook for about 6-8 hours. Check the meat. If it is fork tender it is done. That means you can put a fork in it and pull the meat apart easily. Shred it with forks and put back into the juice until ready to serve. Traditional carnitas is fried in the fat that renders making it a bit crispy. Tonight I just wanted to eat it straight from the oven as is.

You can serve this with some fresh cilantro, lime, avocados, radishes, and pico de gallo for true authenticity. Pico is just: tomatoes, onions, jalapenos, diced, squeeze of lime, a sprinkling of salt and pepper.

For lunches through out the week I’ll use it as a salad topper or in my eggs at breakfast. It is a delicious meal that is pretty effortless.


Guacamole Deviled Eggs


I saw a recipe for guacamole deviled eggs recently on sweetcheeks‘s site. I modified it a little but the idea remains the same. I thought that two perfectly wonderful foods put together was a fine idea. I was  happy that I tried this one out. The only thing I would change is getting fresh tomatoes. I totally forgot to pick some up so I used canned instead.

Guacamole Deviled Eggs

9 hard boiled eggs

2 small avocados

1 diced jalapeno

1/4 can of diced tomatoes (or 2 small fresh tomatoes)

handful of chopped cilantro

Slap Yo Momma seasoning

salt and pepper

Hard boil your eggs, peel them and slice them in half lengthwise.

Remove the yolk into a mixing bowl. I find that a slight pressure to the back as if I’m trying to turn the egg inside out just pops them out easily with no mess.

Add all ingredients except the seasoning to the bowl. Mash it up good. Get your anger out it’s okay to abuse the yolks.

Scoop the filling into a sandwich bag and cut the tip of the bag off. Use this to pipe your filling into the eggs. I’ve never tried this before and I’m sad that I waited this long to try it out. It makes life so much cleaner and easier.

Dash some seasoning  and sprinkle some cilantro on the top and enjoy.