2 tomatoes
1 yellow bell pepper
1 green bell pepper
1/2 jalapeno pepper
5 cloves garlic
1/2 onion
1/4 cup cilantro
1 avocado

the juice from half of a fresh lime
1/2 tsp salt
1 tsp cumin
1/2 tsp pepper

Chop the first set of ingredients and combine in a bowl. Pour in the lime juice, then add the seasonings. Refrigerate for an hour, or overnight, before serving.


Sweet Potato Hash with Kale and Egg

Sweet Potato Hash with Kale, Egg, Onion (sausage is optional)

2 sweet potatoes
1/2 onion
2 cups kale
2 eggs
1/4 lb sausage, cooked
salt, pepper to taste
1 tsp seasoning of choice (I used Arizona Dreaming from Penzey's Spices)

Chop onion & sweet potato, drizzle with olive oil and seasonings, then roast in pre-heated oven at 400-450 degrees (depending on how crispy/blackened you want them) for 35-40 minutes, checking every 15 minutes to ensure they aren't sticking. Flip halfway through. I lined the cookie sheet with parchment paper, Aluminum foil also works.

Meanwhile, heat the sausage (if you're using it) in a skillet, then add the kale. Without the fat from the sausage, you might want to add some butter to the pan before you cook the kale. Mix the roasted potatoes and onions into the sausage/kale mixture.

 In a separate skillet over medium heat, cook the eggs. When the egg whites just begin to set, sprinkle a teaspoon or two of water into the skillet. Once it begins to boil, cover the skillet with a lid and turn the heat down to low. You can remove the lid after a minute for a very runny egg, or leave it on up to five minutes for an egg that's firm in the middle. For the eggs in these pictures, I left the lid on for about two and a half minutes.

Assemble and serve immediately. 


Compost Cookies

This is one of my favorite cookies recipes. It's from Momofuku Milk Bar and the recipe is here. I didn't have any pretzels this time so I used cheez-its... which was surprisingly good. Also added some reeses pieces since I had some left over. You can seriously add anything to this recipe. I've been avoiding wheat flour lately so I substituted oat flour with no issues.


Vegetarian Zucchini Boats

Vegetarian Zucchini Boats

3 zucchinis
8 oz mushrooms
1/2 red onion
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
butter or oil for sautéing
1 handful each colby jack & provolone cheese (shredded)

Preheat oven to 350

Cut zucchinis in half lengthwise, scoop out the inside with a spoon and set aside. Place the halved zucchini boats on a cookie sheet lined with parchment paper.

Finely chop the reserved zucchini meat as well as the red onion and place in a bowl. Add salt, garlic powder & pepper and stir to combine.

Slice the mushrooms and set aside.

In a buttered skillet over medium high heat, saute the onion/zucchini mixture for a few minutes, until some of the liquid evaporates. Remove from the pan. Add a small amount of butter and then sauté the mushrooms until they start to give up just a bit of their moisture. Remove from heat.

To assemble the boats:

Spoon the sautéd onion/zucchini mixture into the hollow of each boat, ensuring even coverage. Evenly place the mushrooms on top of the zucchini mixture, followed by the shredded cheese.

Bake in 350 degree oven for 15-20 minutes or until cheese just starts to brown and become crispy.


Chocolate Peanut Butter Cake

I made this chocolate cake using a cake mix... because it's too easy.

The frosting and ganache are from scratch, here are the recipes:


Avocado Blueberry Muffins

Avocado Blueberry Muffins

adapted from the recipe by gimmesomeoven

2 cups oat flour
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp cinnamon

1 avocado
1/2 cup sugar
1 egg
2 tsp vanilla
3/4 cup buttermilk*
1/2 pint blueberries

2 Tablespoons butter
1/4 old fashioned oats
3 Tablespoons sugar
2 Tablespoons oat flour


Preheat oven, 375

Stir flour and dry ingredients together, set aside

Mix avocado, sugar, egg, vanilla and buttermilk with an electric mixer. Add flour mixture, then stir in blueberries by hand. Set batter aside.

Stir together butter, oats, sugar and oat flour to form the topping 

Pour batter into muffin liners, add topping and place in the oven

Bake at 375 for 25 minutes in lined muffin pans

(makes 1 dozen muffins)

* I actually used milk with a couple teaspoons of vinegar to make buttermilk since I didn't have any.