This recipe needs a name

Today, I made a recipe inspired by a facebook friend's pinterest post. I don't have a pinterest myself, but she posted one of hers on facebook and it looked delicious! Maybe I should expand my social networks. I'll have to get on pinterest, and tumblr, and vine.... Heck, maybe I'll even start Tweeting!

Just kidding. I feel young enough just having an instagram. And I haven't taken any videos on it yet, so maybe vine isn't for me.

Anyway, it is an egg baked in an avocado.

credit to foodbeast.com

I couldn't wait long enough to take any pictures, but mine actually turned out very similar to that. And man, oh man, is it tasty! Probably all the fat. It does have a lot of fat, but it's really healthy Omega-3 fat.

Ingredients:

1 avocado

2 eggs

A couple pinches of shredded cheese

Spices of your choice - I used paprika, cayenne, and garlic salt.

Directions

Preheat the oven to 400F.

1 - slice the avocado in half the tall way (is there any other way to cut it? It feels wrong to do it the short way)

2 - Remove the stone

3 - Using a spoon, scoop out the whole so it's bigger. Lick the spoon because you should not waste a taste of avocado.

4 - Prop the avocado halves up somehow. I made little tinfoil nests, but just make sure they won't tip over. 

5 - With the first egg, separate the yolk from the white. Put the yolk in the hole first, the pour the white over it. If it spills, don't worry too much. You can scrape it off the pan and put it back on when it's cooked. Repeat with the second egg and the other half.

6 - Cheese and season the avocados.

7 - Bake for 20 minutes until the egg whites are set. The yolk will still be runny, so be sure to have some bread nearby to enjoy the yolk with.

Sounds a little weird with warm avocado and everything, but you will enjoy it! I was scraping the shell with my spoon to make sure I didn't miss any.

A BLT, sort of.

I made a yummy sandwich today. It's sort of a blt. Only I used facon instead of bacon (morningstar brand). And spinach instead of lettuce. And I served it on pumpernickel with a soft goat cheese spread and asparagus spears roasted in garlic and sesame. There was a tomato, at least.

Is it a FACTS sandwich instead? Facon, Asparagus, Cheese, Tomato, Spinach.

Chocolate Beet Cake

I just finished eating this delightful concoction. It's healthy (as far as cake goes), and it's very tasty!

Next time I make it, I'll probably use butter instead of canola oil, but other than that the cake was moist enough, and sweet enough. It would probably taste better with real sugar, but the splenda makes the sweetness less intense.

Ingredients:

1 1/4 c flour

1 1/2 t baking soda

1/4 t salt

1/2 c cocoa powder

2 scoops chocolate protein powder

1 c canola oil/butter

1 c splenda

4 eggs

1 t almond extract

1/2 c milk

2 c beet puree (I needed beet juice for something unrelated, and didn't want to waste the pulp)

1/4 c walnuts, chopped

1/4 c chocolate chips

Directions:

Preheat oven to 350 F.

In a medium bowl, stir together the flour, baking soda, salt, cocoa powder and protein powder.

In a large bowl, mix splenda and oil. Add eggs, extract, milk and beets. Mix well.

Stir the dry ingredients into the wet bowl.

Spread into a 13x9 pan, and sprinkle walnuts and chocolate chips evenly.

Bake for 25-30 minutes, until a knife or toothpick is clean after poking the cake.

While that cools, you can also make a nice cream cheese frosting to go with it. I didn't have powdered sugar, so I just mixed 8 oz of cream cheese with a cup of splenda, with a little oil, chocolate syrup and almond extract. Unconventional, but still tasty!