Posts tagged ‘Coconut oil’

December 11, 2015

Holiday Detox Series: Baked Avocado Egg Baskets

by ashley

  Trying to keep your diet in check during the holidays? Want to impress guests with a healthy, delicious and fun vegetarian breakfast alternative? This recipe is ridiculously easy, yet the results will amaze guests who’ve never had avocado egg baskets before.

Avocados are one of nature’s superfoods, full of vitamins and antioxidants it is a perfect detox food. My approach to detoxing is relatively simple, instead of worrying about juicing or expensive supplements, instead fill your detox diet with real foods that are low calorie and nutrient dense. Forgo anything processed or with refined sugars. Of course, the point of the Holiday detox is to work these foods in around your holiday celebrations. Plan your cheat meals wisely, keep the “cheating” to a minimum, but enjoy yourself. You only live once!

Baked Avocado Egg Baskets

Serves 2

One hass avocado

Two eggs

1 tbsp coconut oil

Optional: caramelized onions, chives, basil, fresh pico de gallo, etc. for topping once out of the oven

Preheat oven to 400F.

I like to use a muffin tin to bake the avocados as it keeps them in place better. Use the coconut oil to grease two openings in the muffin tin to prevent any egg white spillage from sticking to your pan.

Cut the avocado in half lengthwise and remove the pit. Use a spoon to create a slightly bigger hole in each avocado half to allow an egg to sit in the hole. (I like to eat the extra at this point! You can also reserve for another recipe later in the day, just remember to squeeze some lime or lemon on it to keep it from browning.)

Place the halves onto the muffin tin, skin side down, resting in one of the openings you greased with coconut oil. Carefully crack one egg into each avocado half, trying to avoid spilling the egg white.

Bake for 15-20 minutes, until the egg white is set but the yolk is still soft.

After removing from the oven, this is where I like to get creative. Work with your own tastes and whatever you have on hand at the time. Top with chopped fresh basil or chives. Add some caramelized onions. Drizzle with olive oil and balsamic vinegar. Top with fresh tomatoes, pico de gallo or salsa. There are so many things that pair nicely with this!

***If you are allergic to latex, talk to your doctor before adding avocado to your diet. People with a serious latex allergy may experience symptoms after eating avocado.

 

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August 12, 2013

Vegan Thai-Inspired Shiitake Coconut Curry with Baby Bok Choy

by ashley

Vegan Thai-Inspired Shiitake Coconut Curry with Baby Bok Choy I was inspired by Campbell’s, of all things. Can you believe it? Campbell’s is making some amazing-sounding soups in their “Go” collection. There are a few veggie options that I will be reviewing soon. Unfortunately, their Thai Shiitake Coconut Curry soup also includes chicken, but that’s okay, because I was able to create a healthier version at home. I melded a few recipes that I found online, along with adding baby bok choy that I found at the farmer’s market this weekend. Yummy and healthy, great for this cold that I’m battling still.

Vegan Thai-Inspired Shiitake Coconut Curry with Baby Bok Choy

1 head baby bok choy, separated

Handful of shiitake mushrooms

1 tablespoon minced garlic

1 small onion, cut in slices

1 tablespoon coconut oil

3 springs lemon grass, tied

3 tablespoons Thai red curry paste

1 can coconut milk

2 cups vegetable broth

1 lime, juiced

Cilantro for garnish

Sriracha, to taste

Heat the coconut oil over medium high heat. Once smoking, add the shiitake mushrooms and saute until browned. Remove from pan and set aside. Add the onion, baby bok choy and garlic to the pan. Saute until onions are tender. Add the red curry paste and stir until incorporated. Add the vegetable broth and tied lemon grass. Stir to incorporate and then allow to simmer for 5 minutes. Stir in coconut milk and simmer another 5 minutes. Remove lemon grass and stir in lime juice. Pour over brown or jasmine rice and garnish with cilantro. I also add some sriracha for added heat and flavor, because everything is better with sriracha.

Serves 2-3 when served with rice.

Enjoy!

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