Friday, February 17, 2017
To be honest, egg salad was never a food I enjoyed much, I think mostly because of it's reputation towards spoilage due to the thick mayonnaise that surrounds it. But somehow my interest was piqued when I came across the idea of replacing the mayo with mashed avocado. I love the combination of egg and avocado- a few slices almost always grace my breakfast bowls. So I gave it a go, and now I am hooked.
The egg salad stores well and is the perfect snack or light meal with a few cucumber slices or on a bed of spinach. Of course, it pairs with toasty bread beautifully as well, if you are more inclined to sandwich structures.
It took me awhile to perfect my hardboiled egg, but I think I have finally figured out the tricks. The first is to use eggs that are not fresh from the coop- ideally a week or two old. The second (and I think most important) is to use an ice bath after the eggs have cooked. I am not one for finicky cooking techniques such as ice baths, but this step is non-negotiable in this recipe. It results in shells that peel off effortlessly and makes the process a breeze.
Avocado Egg Salad
1 tsp. dijon mustard
1/4 tsp paprika
1/4-1/2 tsp. salt
1/8 tsp. black pepper
2 scallions, minced
Place eggs in a small saucepan. Cover with cold water, cover and bring water to a simmer over medium-high heat. Once simmering, turn off heat and let sit, covered, for 15 minutes. In the meantime, prepare a bowl of ice cold water. Drain eggs and transfer to ice bath for another 15 minutes before peeling. Chop roughly.
Mash avocado, with mustard, paprika, salt and pepper. Place in a bowl and toss with chopped eggs and minced scallions. Serve immediately or chill in refrigerator.
To serve, spread on to sliced cucumber, or if preferred, toasted bread. Sprinkle with an extra garnish of paprika.
Relax. Eat Well.
Friday, February 3, 2017
Just in time for Valentine's Day, I present you with Cashew Coconut Fudge- the perfect blend of salty, sweet and delicious.
Some people assume that clean eating means you have to give up on your favorite foods. Not exactly. It is all about finding new ways to appreciate the flavors and textures you love, from ingredients you feel good about. Here is one great example.
If you have 10 minutes to kill, I recommend giving this one a try.
Cashew Coconut Fudge
Recipe inspired by Detoxinista
1 cup cashew butter
⅓ cup unrefined coconut oil
¼ cup maple syrup
¼ cup cocoa powder
½ tsp. sea salt
1 tsp. vanilla extract
Place cashew butter, coconut oil and maple syrup in food processor and blend until smooth. Add cocoa powder, salt and vanilla and continue to process until well blended. Batter will be loose.
Pour fudge batter in to a parchment paper-lined small baking pan and spread smooth. Place in freezer for 45 minutes. Remove from freezer and slice into 12 squares.
Store fudge in freezer for optimal texture- these will get very soft at room temperature.