Avocado Egg Open-Faced Sandwich

 

Avocado Egg Sandwich

Avocado Egg Sandwich

Take your sandwiches to a whole new level of deliciousness with fresh herbs. Fresh oregano adds spiciness with a touch of sweetness to this open-faced avocado egg sandwich and pairs well with egg. Avocado is a great source of magnesium, a mineral 60 percent of adults don’t get enough of according to the studies. We always make sure we get enough protein and calcium but chances are, magnesium isn’t on our radar. Magnesium is crucial for protein synthesis, improving muscle function and boosting our energy.

Avocado Egg Open-Faced Sandwich

Prep time: 5 min
Cook time: 0 min
Ready in: 5 mins
Yields: 1 serving

Ingredients 

1 slice whole grain bread, toasted
1 teaspoon extra virgin olive oil
1 free range organic egg
½ small avocado
Salt to taste
1 teaspoon oregano leaves, chopped

Preparation

  1. Heat oil in a small skillet. Gently break the egg. Cover and cook for few minutes until the egg white sets but yolk stays runny.
  2. While the egg is cooking, toast your bread and top it with slices of avocado. Place the egg on top of avocados and garnish with oregano leaves. Season with salt.

Ah So Yummy

 

Veggie Summer Rolls

Summer rolls are like portable salads that are bundled up in thin and translucent sheets of rice paper. They are the easiest appetizer to make for your parties especially during summertime. And the best part is, you can prepare them a day in advance and fill them with vegetables of your choice. Just cover them with damp paper towel, wrap with  plastic wrap and refrigerate.

Veggie Summer Rolls

Prep time: 20 min
Cook time: 5 min
Ready in: 25 min
Yields: 6 Servings

Ingredients

12 rice papers
1 cup rice noodles
1 large carrot washed, peeled and cut into thin slivers
1 large cucumber washed, peeled and cut into thin slivers
1 cup soft lettuce
2 green onions, washed and sliced diagonally
1 cup cilantro, mint or basil

Preparation

  1. Bring 5 cups of water to a boil in a medium pot over high heat. Cut rice noodles in half and add to the pot. Cook for about 3 to 4 minutes or until noodles are soft. Drain and set aside to cool. You can also soak them in hot water for 10 minutes.
  2. Fill a large shallow bowl with warm water. Place 1 rice paper in the water and soak until pliable, about 30 seconds (the rice paper should still be slightly firm. It will get softer as it absorbs the water). Remove from water and lay flat on a clean work surface (a plastic cutting board or a large ceramic plate).
  3. Lay few lettuce leaves flat on the rice paper, close to top one-third of the rice paper. Add rice noodles, few strips of carrots and cucumbers. Top with few herb leaves of your choice. Don’t overfill.
  4. Carefully fold the rice paper over the fillings. Tuck both ends in and roll tightly.
  5. Repeat with the remaining rice paper sheets. Transfer the rolls to a serving plate and cover with plastic wrap.

Serve with your choice of sauce (recipes follow).

Dipping Sauces (simply mix the ingredients in a bowl)

Peanut Sauce

2 Tablespoons rice vinegar
2 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons peanut butter
1 tablespoon hot water
1 teaspoon chili garlic paste
2 tablespoons chopped peanuts

Spicy Peanut Sauce

2 tablespoons finely chopped garlic
1/2 cup smooth peanut butter
1/2 cup soy sauce
1 teaspoon sugar
1 tablespoon rice vinegar
1 tablespoon hot chili oil
1/2 cup cilantro leaves, finely chopped

Lemon and Ginger Sauce

1/4 cup plus 2 tablespoons lime juice
2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
2 1/2 teaspoons sugar, or to taste
1 tablespoon water, or to taste
2 teaspoons grated peeled fresh gingerroot
2 tablespoons chopped fresh coriander

Garlic and Soy Sauce

1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons peanut oil
1 teaspoon hot sesame oil
1 teaspoon minced garlic
Pinch of sugar

Cauliflower Soup With White Cheddar Cheese

Ah So Yummy

This delicious cauliflower soup is a simple pureed soup that’s thickened with white cheddar cheese and flavored with onion and garlic. The soup is gluten free and can be made vegetarian by substituting vegetable stock for chicken stock. If you’re vegan, add potatoes instead of cheese or simply use vegan cheese. The soup comes together real quickly and is very flavorful and creamy.

Cauliflower Soup With White Cheddar Cheese

Prep time: 5 min
Cook time: 25 min
Ready in: 30 mins
Yields: 6 servings

Ingredients

1 medium yellow onion peeled and diced
3 garlic cloves peeled and chopped
1 tablespoon extra virgin olive oil
1 head cauliflower cut into pieces
5 cups chicken stock
2 cups shredded white cheddar cheese
½ teaspoon salt

Preparation

  1. Heat olive oil in a medium size pot over medium-high heat. Add chopped onions and garlic. Sauté for 2 to 3 minutes or until fragrant. Add cauliflower, chicken stock and salt to the pot. Bring to a boil. Reduce heat to low and simmer for 20 minutes.
  2. Turn off the heat. Add cheese and puree using an immersion blender until very smooth. You can use a food processor or a blender. Taste and adjust the seasoning to your taste.

Quinoa Salad

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Quinoa has become the grain of choice in vegetarian and vegan diets because of its high and complete protein content. Quinoa, pronounced as “keen-wah”, is the only grain that provides all 9 essential amino acids. It’s also a great source of B vitamins, iron, magnesium, vitamin E, potassium, and fiber. Quinoa is actually a seed, but it’s considered a grain. It looks like couscous and is as versatile as rice, but has a much richer, nuttier flavor than either one of them. One cup of cooked quinoa has 8 grams of protein, 4 grams of fat, 39 grams of carbohydrates and 5 grams of fiber.

Quinoa Salad

Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Yields: 4 servings

Ingredients

1 cup tricolor quinoa
2 cups cold water
½ teaspoon salt
1 to 2 celery stalks, inner softer parts
10 small sweet colorful bell peppers, deseeded and diced
½ jalapeno pepper, deseeded and diced (optional)
1/4 cup diced red onions (optional)
1 large garlic clove minced (optional)
½ cup fresh cilantro or parsley, chopped
5 tablespoons olive oil
3 tablespoons fresh lemon juice or vinegar
Salt and ground black pepper to taste

 Preparation

  1. Rinse quinoa thoroughly in a strainer under running cold water. Place 1 cup quinoa, 2 cups cold water and ½ teaspoon salt in a 1½ quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed, about 10 to 15 minutes. Remove from heat and let sit for 5 minutes, covered. Fluff with a fork and transfer to a bowl to cool.
  2. Once the quinoa is cold, add the remaining vegetables and salad dressing. Mix to combine the ingredients. Season with salt and pepper.