Tag Archive for 'avocado'

Avocado Chicken Chili

avo chili 1

There is something very freeing in acceptance. No matter the situation, letting go of that thing that bothers you down to the core, and changing your mindset just feels better. In one week I’ve had this conversation with three different people, in three entirely different scenarios. Continue reading ‘Avocado Chicken Chili’

Island Guacamole

top down island guac

This island has a way of enveloping all of your senses; it is a slice of magic on the map. From the wafting sweet floral and fruity fragrances to the contrasting aroma of its salty ocean water Kaua’i captured my heart from the first moment I laid eyes on it some eight years ago. I wish I could claim that I lived here – we visit as often as is possible, as soon as we save up enough for our airplane tickets, we return with smiles on our faces.

Continue reading ‘Island Guacamole’

Guacamole Grows Up

creamy guac hand.JPG

One year ago I had a kitchen accident, an accident that took me down a wild path of recovery and self-discovery. The outcome at a glance was very fortunate, but there is no denying that it has redefined me in many ways. Continue reading ‘Guacamole Grows Up’

Spooky Green Spider Deviled Eggs

spider egg close up.JPG

This is a spin on my good ‘ole spider egg recipe. It is one of those recipes that hardly feels like a recipe as most of the real work is the time spent just cutting up the olives into the right decorative shapes. With All Hallows’ Eve quickly approaching, parties are bound to pop-up, and this just might be your stand-out dish to bring to share.

In our family, Spider Deviled Eggs have become a Halloween tradition. I would undoubtedly miss seeing these annual ‘spiders’ Continue reading ‘Spooky Green Spider Deviled Eggs’

Smashed Avocado & Egg Salad Open-Faced Sandwich

avocado sando

You know that feeling when everything is terrible and terrifying and you don’t know what to do, and you find yourself lying in a pile on your bedroom floor, desperately looking for some sign of hope in old letters, or your Facebook newsfeed, finding nothing there to comfort you?

Come on, yes you do. We all do.

This past week, I read an article by Julie Peters and was inspired to learn about this relatively unknown Goddess from Hindu mythology: Akhilandeshvari.

I am sure you are wondering how an Indian goddess is going to tie into this food post and I assure you it will reveal itself but I am going to give you a candid glimpse into my world. Continue reading ‘Smashed Avocado & Egg Salad Open-Faced Sandwich’

Tuscan Avocado-melee Sandwich


If the name doesn’t intrigue you then you must not LOVE avocados. While I’ve never really fancied myself an artist, I do have artistic foodie tendencies. And well, artists go through phases. Right now I am in my avocado phase. (There, I said it- that is half the battle – as I torture my family and willing guests into testing my creations). There are a lot of ways that you can customize this hearty and healthy vegetarian dish and I encourage you to have fun with it.

Tuscan Avocado-melee Sandwich


3 small avocados, sliced in half and pits set aside

1 15 oz can canellini beans, drained

1 carrot, chopped

1/2 cup whole pistachios, rough chopped

1/2 cup spinach, sliced

1 TBS sunflower seeds

favorite bread, toasted

Italian flat leaf parsley (optional garnish)


1 TBS balsamic vinegar

2 tsps cayenne

1 TBS garlic salt

4 tsps horseradish

1 tsp white wine vinegar

1 small lemon, juiced

pepper to taste


In a medium size bowl, remove avocados from their skin and mash. In a small bowl mash canellini beans, then add into the bowl with the avocado along with all remaining ingredients. Next add in the seasonings and combine well. If not serving immediately, place the avocado pits back into the bowl with the avocado filling, cover and refrigerate for up to 2 hours. Before serving remove pits and stir mixture. Serve avocado sandwich filling on one slice of toasted bread.

Notes: While it is certainly possible to use a fork and knife on this sandwich I highly recommend consuming it as finger food. If made on smaller toasts Tuscan Avocado-melee can be wonderful appetizer.

This sandwich was served along with my petite lentil salad.





Salmon Avocado Salad Cups & Petite Lentil Salad

With our house under construction, and a dietary cleanse underway, I am challenged to learn new ways to eat with limited resources. I am craving nothing less than the freshest foods and this meal hits the spot. It isn’t an overly fussy dish but it is a wonderful summer meal for lunch or dinner. Field greens could easily be added to build out a larger plate. And if you are not dieting, a large crusty loaf of french bread and a glass of crisp white wine would be the perfect accompaniments.

Lentil Salad can be made in advance and kept in refrigerator for up to 3 days.

Salmon Avocado Salad

Dressing Ingredients

1 tsp Dijon mustard

1 tsp white wine or champagne viniagrette

1 tsp fresh lemon juice

1/4 cup olive oil

salt and pepper to taste

Salad Ingredients

1 TBS capers

1 (4 oz) package thinly sliced lox (Trader Joe’s Brand Preferred), medium chop

1 large tomato, finely chopped

1/4 cup red onion, finely chopped

1/4 cup celery, finely chopped

1 green onion, finely chopped

3 avocados

Dressing Directions

In a small bowl. Whisk together first 6 ingredients. Set aside.

Salad Directions

In a large bowl, gently toss all salad ingredients together. Half avocados and coat with lemon juice. Fill each avocado with the salad filling and arrange on a serving platter. Serve immediately.

Petite Lentil Salad

Lentil Salad Ingredients

1 bag petite lentils, cooked al dente

1-2 carrots, finely chopped

1 stick celery, finely chopped

1 cup English cucumber, finely chopped

1/2 cup Italian parsley, finely chopped

1/4 cup olive oil

1 Meyer lemon, juiced (1/2 cup)

2 tsps white wine vinegar

2 tsps garlic salt

pepper to taste

Lentil Salad Directions

In a large bowl, mix together lentils, carrots, celery, cucumber and parsley.

In small bowl, combine lemon juice, vinegar, garlic salt and pepper to taste. Pour over lentil salad.

Open Face Roasted Chicken, Avocado, Jarlsberg Sando

It is often the simple recipes that we make that merit repeating again. This is one of those recipes that you can use as a guide and then take your own culinary liberties, utilizing the fresh items you have on hand.

Open Face Warm Roasted Chicken AvoJarls Sando


pesto, homemade or store bought


walnut wheat bread

roasted chicken breast, sliced

Jarlsberg cheese, slice

avocado, sliced


Mix pesto with a scant amount of mayonnaise and set aside. Slice walnut bread to desired thickness.

Coat bread with pesto aioli, layer with avocado, chicken and Jarlsberg. Place in oven at 350 degrees and cook for 3-5 minutes until cheese begins to melt.