Egg Avocado Salad

This is a healthy spin on regular egg salad, and is great to serve in a sandwich. What's great about this egg salad is that it is really filling, and it keeps you full for a long time. I find too much avocado is overpowering sometimes, but the lemon juice really lightens it up. I added paprika to this for a bit more flavor, but it makes the avocado mix a brownish greyish color. If you are put off by the color, just leave it out!

This recipe yields 4-6 servings.

Egg Avocado Salad
- 2 small ripe avocadoes
- 6 hard boiled eggs, roughly chopped
- 1/3 cup of cilantro, roughly chopped
- 1/4 cup of red onion, finely chopped
- 1 lemon, juice
- 1/4 tsp of paprika (optional)
- salt and pepper to taste

Method

1. In a bowl, mix the avocado, cilantro and red onion with a fork. The fork will break the avocado as you mix.

2. Add paprika, eggs, salt, pepper and lemon juice. Continue to mix until even. Cover with plastic wrap and refrigerate for 1 hour. Serve cold with bread.

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Creamy Avocado Pasta

I know it's been a while since I posted a recipe. The truth is, I've hardly been cooking. And if I do, it is quick, easy peasy stuff. Stuff not worth photographing and writing about. Until now that is...

Life is busy, and when I do have time for myself, I'd rather get out and enjoy the beautiful summer weather we've been getting. Gotta take advantage of it, summer doesn't last long here!

CK and I are lovin this recipe, and the best part is that this is a healthy option that perfectly satisfies that craving for a rich, creamy pasta. I swear it's better than pasta alfredo!

This recipe makes 3 servings.

Creamy Avocado Pasta(Adapted from Oh She Glows)

- 2 small or 1 large ripe Avocado
- 2 cloves of garlic, roughly chopped
- juice of 1/2 lemon
- 1/4 cup fresh basil
- 1/2 tsp of salt
- 2 Tbsp of extra virgin olive oil
- 300g of linguine pasta
- fresh ground pepper
- red pepper flakes

Method
1. Cook the pasta, al dente, as per package instructions.

2. While the pasta is boiling, combine the avocado, garlic, lemon juice, basil, salt, and extra virgin olive oil in a food processor and process until smooth.

3. When the pasta is done, drain in a colander. In a large bowl, while the pasta is still hot, mix the pasta with the avocado sauce until evenly distributed. Garnish with black pepper and/or red pepper flakes. Serve immediately.

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The Best Chunky Guacamole You'll Ever Taste

I was never a big fan of avocados. The creaminess just didn't appeal to me. I'm still not fond of them but when I tried my sister in-law's guacamole, I fell in love!!!

I can't get enough of it, and make it myself all the time now. I've made guacamole before but I used to make it in a food processor, and it turned out very smooth. I think part of the appeal of good guacamole is to make it chunky so that you taste the bits of fresh avocado, tomato, and onion.

I've brought this chunky guacamole to a few parties this past holiday season, and people just loved it. This recipe makes about 2 cups.

Chunky Guacamole

- 3/4 to 1 tsp salt (depends on your taste)

- juice of 1 lime
- 3 avocados

- 1/2 cup white onion, finely chopped

- 2 roma tomatoes, finely chopped

- 1 tsp garlic, pressed or minced

- 3-5 Tbsp cilantro, roughly chopped

- cayenne pepper to taste

Instructions

1. Peel the avocados, and remove the pit in the middle

2. In a bowl, mash up the avocados, salt, and lime juice with a fork until you get the consistency you like.

3. Fold in the onions, garlic, cilantro, and tomatoes

4. Add cayenne pepper. How much will depend on taste, and how spicy you like things. Depending on how fresh my cayenne pepper is, I usually add in about 1/2 - 1 tsp.

I've discovered that cayenne pepper is the secret ingredient. Even if you add in a very small amount, it will make a difference! I usually serve this guacamole with jalapeño corn tortilla chips.

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