Category Archives: photos

Baked Avocado and Egg

Ok, it’s time for something I’m pretty proud of. If I ever release a cookbook, this recipe will be on the first page. Behold the Baked Avocado and Egg!

Breakfast of Champions

Fact: Sriracha sauce makes everything better.

I don't know if the best part was the avocado or The Clash of Kings.

I was so excited about this creation, if only because it opens up a whole new world of avocado consumption. Anyways, had to share the recipe as soon as possible, so here it goes!


Baked Avocado and Egg
Serves 2

Two medium avocados

Four eggs

Dill

Salt and pepper

Sriracha sauce


Directions

  1. Heat oven to 425° F.
  2. Cut each avocado in half, removing the pit and making sure that each half has a hole in which to place an egg.
  3. Place the halves in a baking dish and fill each with one egg. (See note below.)
  4. Sprinkle dill, salt, and pepper on each.
  5. Bake for 20-25 minutes. This will really depend on how you like your eggs. I don’t like runny yolk, so I baked mine for about 25 minutes, maybe a bit more.
  6. After you’ve removed them from the oven and let them cool a bit, squirt some sriracha sauce on those bad boys and go to town.

Notes

  1. There are a couple of ways you can prepare the egg before you put it in the avocado. You can leave each egg whole and put them into the avocado halves with the yolk still intact (an especially good option if you like runny yolk), or you can mix up the eggs beforehand and pour it in (less messy option, will end up more like scrambled eggs).
  2. Don’t freak out about making a mess or getting the eggs perfect in the avocado. One suggestion would be to fill the avocados in a separate bowl to catch any egg spillage, and then put them in the baking dish.
  3. I also made a vegan option for my friend using a quick tofu scramble. Drain some tofu, mush it up with some diced onions/peppers/same seasonings (maybe some soy sauce?), and bake it the same way.
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Back to the Blog!

In a bold, original move I have decided to take up blogging again in the New Year. I know that you’ve been anxiously anticipating a new blog post from me, so I apologize – I don’t know how you’ve survived these past two months!

I’ll have a few new posts up this week. In the meantime, take a look at the photo below of my existential crisis in the cheese aisle of Whole Foods. What’s a girl to do? Is it an “Extra” or “Seriously” kind of night?

2011's Greatest Decision

In case you were curious, I went with Extra. I didn’t think I was quite ready for Seriously.

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Five Things: Friday Food Lust

Oh, hey boys and girls. It’s time for a new segment I like to call Friday Food Lust. Expect photos of delicious things I ate this week and explanations of how you can eat these delicious things too. I’m going to invest in a nice camera soon, but for now you’ll have to deal with my iPhone photos. Without further ado, here are five photos of delicious things!

 

1. Multigrain Toast with Peanut Butter and Raisins (and Apple Slices)

Sometimes I eat like a toddler.

 

 

 

 

 

 

 

 

As if you needed further proof of my immaturity, look no further than putting raisins and peanut butter on multigrain toast and pairing it with apple slices. I also love Ants on a Log (celery sticks with peanut butter and raisins, duh).

 

2. Dessert Crepe

Crepe and berries and syrup, oh my!

 

 

 

 

 

 

 

 

Contrary to what it may look like, I did not take a photo of this crepe in a German sex dungeon. I ate this crepe at Tapeo in celebration of National Dessert Day last Friday! It was good. I’m pretty sure the syrup was just Hershey’s, but I happen to love Hershey’s syrup, so I was happy.

 

3. Drizzled Black & White Kettlecorn from Popcorn, Indiana

POPCORN WITH CHOCOLATE. AH MAH GAH.

 

 

 

 

 

 

 

 

This stuff changed my life. It’s indescribably delicious. It tastes like happiness and sunshine. Go buy it.

 

4 and 5. Amy’s Roasted Vegetable Pizza and Roasted Asparagus and Baby Bella Mushrooms

Simple, healthy, delicious.

 

 

 

 

 

 

 

 

This was one satisfying meal.

 

 

 

 

 

 

 

 

I was pretty pleased with this one. I highly recommend the pizza – no hard-to-pronounce ingredients and even though it’s dairy-free, it should satisfy your pizza tooth.

The roasted veggies were super simple.

Roasted Asparagus and Baby Bella Mushrooms

One bunch fresh asparagus

One package baby bella mushrooms

Rosemary olive oil (amount depends on your preference, I probably used about 1 1/2 TBSP)

Two large garlic cloves, peeled and minced

Freshly ground salt and pepper to taste

 

Preheat oven to 400°F.

Trim asparagus stems. Place asparagus and mushrooms into large glass baking dish. You should have one layer of veggies, try to avoid too much overlap.

Add oil, minced garlic, and salt and pepper. Coat evenly.

Roast for about 10 minutes. Voila!

I paired all this with a Sam Adams Harvest Pumpkin Ale, because it’s fall and pumpkin beer is a seasonal requirement.

 

Thanks for tuning in to this week’s edition of Friday Food Lust. Happy weekend!

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5 Things to Love About the Farmers Market

If you are reading this blog, you’re probably thinking “I bet this girl likes kale.”  And you’d be right, my astute friend (although would it kill you to have a little more enthusiasm?). Well listen, I gotta get that kale from somewhere, and sometimes Shaw’s just ain’t cuttin’ it.  That’s when I need to get my farmers market on.

I love the farmers market. I will happily  spend an afternoon prancing among the vegetables, taking in the sights and sounds, and chatting up the vendors. It’s a veritable circus for the senses, minus the depressed elephants and $15 bags of popcorn. I’m lucky enough to work a couple of blocks from the Copley Square market in Boston, which is open every Tuesday and Friday until Thanksgiving. It’s great to leave the office and be surrounded by healthy, fresh food.

So allow me to kick some new flava in ya ear. Here are five awesome things about the farmers market:

1. Eyegasms

It’s all just so freakin’ pretty. These are all photos I took today in Copley Square.

It's autumn!

$5 for a whole lotta mums.

I ate some of these moments after this photo was taken.



2. Knowing who grew your food and where

This may come as a shock, so brace yourselves – Larry the stock guy in aisle 3 did not grow that apple for you. I know I know, Larry is great, but the supermarket detaches us from the reality of where our food comes from. Do you know how far that apple had to travel to get to you? Do you know how long that apple has been sitting around? (Hint: Probably 6-12 months. Most supermarkets like their apples waxed, cold, and suffocating.) Can Larry tell you how the growing season was, or why the apples cost less this year? No he can’t, poor useless lug. You have  respect for your food when you have respect for the grower, which can lead to happier, more mindful eating.

Seriously though, I wish Larry the best of luck.

3. Good for your bod, good for your mind

Even with the conflicting nutritional advice we are bombarded with every day, I have yet to hear anyone say, “Eat less fresh vegetables.” You don’t need me to tell you that fresh produce is good for you. In fact, the longer it takes for produce to go from harvest to mouth, the more nutrients are lost. The better you eat, the better you look and feel. Farmers markets make it easy.

4. Supporting farmers at a fair price

I’m not going to touch on the myriad issues that go into the high cost of food – that’s a blog post for another day. But a good way to save money is to eat in-season from the farmers market. Sure, a lot of the more exotic stuff is going to be expensive, but buying an apple in autumn is often less expensive than buying a fancy McIntosh from Whole Foods. And even if something does cost a little more, I’m ok with it – you’re handing your money over to the person who picked your dinner, after all.

5. Gosh darn it, it just tastes better

Well of course it tastes better, it’s fresh! Even the CDC could tell you that. A lot of the produce sold to us in supermarkets is anything but fresh. Take the humble tomato, for instance. Bite into a lot of conventionally-grown tomatoes and you’ll notice that something is missing – namely, flavor. That’s because most tomatoes are “picked hard and green and artificially gassed until their skins acquire a marketable hue” (from Barry Estabrook, author of Tomatoland and Politics of the Plate). Appetizing! You’re unlikely to find these Frankentomatoes at the farmers market.

There are plenty of resources online if you’re looking for a market near you or are just curious as to what’s in season where you live. Do you live or work near a farmers market? What do you love about them?

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