Florida Avocado & Egg Bake
Makes 2-4 servings
Ingredients
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2 Florida avocados
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4 eggs
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½ cup grated cheese
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Sea salt and fresh ground pepper, to taste
Instructions
Cut each avocado in half and remove the seed. Preheat oven to 400 degrees.
Cut a small slice on the bottom of each avocado half to create a flat surface so they won’t roll.
Crack an egg into each avocado half where the seed was. Season the top of the avocado and egg with salt and pepper to taste. Evenly add the shredded cheese to the top of each avocado.
Bake stuffed avocados for 10 to 15 minutes or until the egg reaches the desired doneness. Remove avocados from oven and serve with toast.
Recipe from Follow Fresh From Florida
Coconut Ranch Kale Salad
Makes 2-4 servings
Ingredients
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FOR COCONUT RANCH
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1/4 c. coconut milk
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1/4 c. mayonaise
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1 tbsp. freshly chopped parsley
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1 tbsp. freshly chopped chives
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2 tsp. freshly chopped dill
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1/2 tsp. garlic powder
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1/4 tsp. onion powder
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Pinch cayenne pepper
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Kosher salt
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Freshly ground black pepper
FOR SALAD: -
1 large sweet potato, cut in 1/4″ thick half moons
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1 tbsp. plus 2 tsp extra-virgin olive oil, divided
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1 1/2 tsp. chili powder, divided
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Kosher salt
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Freshly ground black pepper
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1 (15-oz.) can chickpeas, drained and rinsed
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1 large bunch curly kale, washed and dried, stems removed
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Avocado, thinly sliced
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Shaved parmesan
Instructions
In a small bowl, whisk together coconut milk and mayonnaise. Add herbs, garlic powder, onion powder, and a pinch of cayenne. Stir to combine, then season with salt and pepper. Refrigerate until ready to use.
Preheat oven to 400°. Place sweet potatoes on a large baking sheet and drizzle with 1 tablespoon oil and season with 1 teaspoon chili powder, salt, and pepper. Toss to coat, then spread potato slices out in an even layer.
Bake until tender and bottoms start to crisp, 35 to 40 minutes.
Pat chickpeas dry with a paper towel and place on a small baking sheet. Bake until dried out and crisp, 30 minutes.
While chickpeas are still warm, place in a medium bowl. Add remaining 2 teaspoons oil and ½ teaspoon chili powder. Toss to combine and season with salt and pepper.
Place dried kale on a cutting board and roughly chop into bite sized pieces. Place in a large bowl. Add a large pinch of salt and massage kale with your fingers, rubbing the salt in for about 1 minutes.
Top kale with sweet potatoes, chickpeas, avocado, and parmesan. Drizzle with coconut ranch to serve.
Recipe from Delish
Cheddar & Spinach Twice-Baked Potato
Makes 1-2 servings
Ingredients
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2 tbsp. olive oil
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¼ yellow sweet onion
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15 grape tomatoes
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½ avocado
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2 slices quality bread
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2 springs chives
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salt and pepper to taste
Instructions
Saute sliced onions and tomatoes with olive oil over medium high heat for 5-8 minutes. Season with salt and pepper. Set aside.
Toast two slices of bread in a toaster.
Evenly smear avocado onto each slice of toast. Sprinkle with salt and pepper.
Top toast with onions and tomatoes.
Garnish with fresh chives.
Recipe from Foodista