Triple-Layer Avocado “Toast”

March 6th, 2019 | no comments

This recipe was inspired by a breakfast that I recently enjoyed at a local restaurant: avocado toast with egg and sausage.  It was so full of flavor and nutrition, but I knew I could boost the wholesomeness just a little more by substituting sweet potato slices for the bread.

Add a little lemon juice to the mashed avocado and you can prepare this ahead of time, then just heat and enjoy!

I used organic, free-range eggs and Pederson’s Breakfast Sausage— free from preservatives (including nitrites and nitrates), antibiotics and hormones, this sausage is fully cooked and made with no added sugar or artificial ingredients. Another tasty breakfast sausage is Applegate Naturals Chicken & Apple Breakfast Sausage Patties. 

I like to add a couple squirts of hot sauce for a little extra spice and serve it with a side of fresh berries. 

Print Recipe
Triple-Layer Avocado "Toast"
Sweet potato slices in place of toast, topped with mashed avocado, hormone and antibiotic-free sausage and a sunny-side up egg. Make ahead of time and heat and serve when ready to eat. 1 Earthfood per serving ♥
Course Breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
  • 1 large sweet potato (you will have leftovers) sliced lengthwise into 1/4" thick slices
  • 1/4 large avocado, peeled, seeded, and mashed
  • Sea salt and pepper to taste
  • 1 breakfast sausage patty, heated I like Pederson's or Applegate Naturals
  • 1 large organic, free-range egg
Course Breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
  • 1 large sweet potato (you will have leftovers) sliced lengthwise into 1/4" thick slices
  • 1/4 large avocado, peeled, seeded, and mashed
  • Sea salt and pepper to taste
  • 1 breakfast sausage patty, heated I like Pederson's or Applegate Naturals
  • 1 large organic, free-range egg
Instructions
  1. Place sweet potato slices in toaster or toaster oven on high for two to three cycles. You can also bake in the oven on a baking sheet at 350 degrees for 15 minutes or until tender (but still a bit firm).
  2. Lay two sweet potatoes on a plate or small oven-safe container. Season mashed avocado with sea salt and pepper (mix in a sprinkle of fresh lemon juice if planning to eat at a later time) and spread on top of sweet potato slices. Top with cooked sausage patty.
  3. To cook egg sunny-side up, heat a teaspoon of Kerrygold butter or coconut oil in a small frying pan over medium heat. Crack egg in a small bowl or ramekin and add to pan. Cover with a tight lid and cook until the whites are completely set but the yolks are still runny (about 2 to 2 1/2 minutes). Slide the egg out of the skillet onto sausage patty. Season with fresh ground pepper and salt to taste. Add a dash or two of hot sauce if you'd like! Yum 🙂
Recipe Notes

Nutrition Facts per servingCalories: 385Total Fat: 21 g; Saturated Fat: 6 g; Sodium: 350 mg; Potassium: 420 mg; Total Carbohydrate: 20 g; Dietary fiber: 5 g; Net Carbohydrates: 15 grams; Sugar: 3 g (no added sugar); Protein: 15 g

Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!

Simple Roasted Brussels Sprouts

February 28th, 2019 | no comments

Roasting is by far my favorite method of cooking vegetables…especially Brussels sprouts. I think it’s fair to say that I crave them!

I despised Brussels sprouts growing up. Like many kids, I was forced to eat them in the form of over-boiled, mushy, bitter baby cabbages bathing in butter. Yuck! 

I can remember the very first time I tasted a roasted Brussels sprout…I swear I heard harps playing overhead. The crispy texture and almost sweet flavor was a symphony of culinary music to my taste buds. Now I enjoy them once a week using this simple recipe.

I use avocado oil to roast because of its high smoke point. Sea salt and pepper are a must. If you’d like to experiment with different flavor profiles, you can:

  • drizzle with balsamic vinegar or hot sauce when hot out of the oven
  • top with toasted nuts or seeds
  • serve with roasted red pepper hummus
  • sprinkle with pomegranate seeds
  • mix with minced garlic
  • roast with other veggies like sweet potato chunks or chopped onion 
Print Recipe
Simple Roasted Brussels Sprouts
A deliciously simple recipe that you will make time and again. Avocado oil is used because of its high smoke point. Feel free to drizzle with balsamic vinegar or sprinkle with toasted nuts or seeds when hot out of the oven! 1 Earthfood per serving ♥
Course Side Dish
Prep Time 10 minutes
Cook Time 35-40 minutes
Servings
servings
Ingredients
  • 1.5 pounds Brussels sprouts, trimmed and cut in half
  • 3 tbsp. avocado oil
  • Sea salt and pepper to taste
Course Side Dish
Prep Time 10 minutes
Cook Time 35-40 minutes
Servings
servings
Ingredients
  • 1.5 pounds Brussels sprouts, trimmed and cut in half
  • 3 tbsp. avocado oil
  • Sea salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees. Place trimmed Brussels sprouts in a bowl and drizzle with avocado oil. Stir with a spoon to evenly coat.
  2. Spread on baking sheet in single layer and sprinkle with sea salt and pepper.
  3. Roast in oven for 35-40 minutes, shaking the pan and flipping the sprouts halfway through. I like mine brown and crispy, which usually happens around the 40 minute mark!
Recipe Notes

Nutrition Facts per servingCalories: 145Total Fat: 11 g; Saturated Fat: 2 g; Sodium: 320 mg; Potassium: 430 mg; Total Carbohydrate: 10 g; Dietary fiber: 4 g; Net Carbohydrates: 6 grams; Sugar: 2 g (0 grams added sugar); Protein: 4 g

Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!

Celery, Date & Almond Watercress Salad

February 21st, 2019 | no comments

A good source of fiber, manganese, magnesium, potassium, calcium, B vitamins, and vitamins A, K and C, celery is oh so much more than “crunchy water”. Interestingly, the celery leaves contain the most vitamin C, calcium, and potassium, so please don’t discard them like I used to do! 

There are so many different ways you can incorporate celery into your meals. One of the easiest is to make a celery salad! It doesn’t sound that appetizing, I know…but wait till you try this simple recipe.

It uses whole celery (including the leaves) and is tossed with chopped watercress, toasted almonds, a bit of shaved Parmesan cheese, and chopped dates. A simple dressing of lemon juice and extra virgin olive oil is all it needs to bring out the delicious flavor and allow for maximum nutrient absorption. 

I served it for dinner alongside gluten free avocado toast topped with a sunny-side up egg and a dash of hot sauce. 

This recipe was inspired by bonappetit.com.

Print Recipe
Celery, Date & Almond Watercress Salad
This recipe uses whole celery (including the leaves) and is tossed with chopped watercress, toasted almonds, a bit of shaved Parmesan cheese, and chopped dates. A simple dressing of lemon juice and extra virgin olive oil is all it needs to bring out the delicious flavor and allow for maximum nutrient absorption. 2 Earthfoods per serving ♥♥
Course Dinner, Lunch
Prep Time 10 minutes
Servings
servings
Ingredients
  • 1/4 cup raw almonds
  • 8 large celery stalks, thinly sliced on a diagonal separate leaves and set aside
  • 4 cups watercress, chopped
  • 3 pitted dates, chopped
  • 3 tbsp. fresh lemon juice
  • Sea salt and pepper to taste
  • 1 ounce Parmesan cheese, shaved
  • 3 tbsp. extra virgin olive oil
Course Dinner, Lunch
Prep Time 10 minutes
Servings
servings
Ingredients
  • 1/4 cup raw almonds
  • 8 large celery stalks, thinly sliced on a diagonal separate leaves and set aside
  • 4 cups watercress, chopped
  • 3 pitted dates, chopped
  • 3 tbsp. fresh lemon juice
  • Sea salt and pepper to taste
  • 1 ounce Parmesan cheese, shaved
  • 3 tbsp. extra virgin olive oil
Instructions
  1. To toast almonds, you can use your toaster oven or toast in a 350° preheated oven. This will take a few minutes in the toaster oven or about 8–10 minutes in the oven. Stir occasionally, until golden brown. Watch carefully because they can burn in an instant! 🙂
  2. Toss almonds, celery, celery leaves, watercress, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan and oil and toss gently.
Recipe Notes

Nutrition Facts per servingCalories: 395Total Fat: 32 g; Saturated Fat: 6 g; Sodium: 475 mg; Potassium: 1030 mg; Total Carbohydrate: 18 g; Dietary fiber: 7 g; Net Carbohydrates: 11 grams; Sugar: 11 g (0 grams added sugar); Protein: 12 g

Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!

Peach, Avocado & Cucumber Salad (w/lavender & fennel pollen goat cheese)

July 26th, 2018 | no comments

I just love a good salad. This recipe is light, yet filling, with tons of flavor and rich in nutrients. The addition of cilantro adds a bright flavor and doubles as one of the most potent heavy metal detoxifying herbs around. We tend to limit cilantro to guacamole and salsa recipes, but you can easily add it to any salad or smoothie—just give it a good rinse before adding. I’ve been known to munch on a few sprigs of cilantro just because I know how good it is for my body. I know…total nutrition geek! 

I topped this salad off with Cypress Grove Purple Haze Goat Cheese with lavender and fennel pollen. It really gives it a unique twist! Not a fan of goat cheese? You can also use feta, blue, or Gorgonzola cheese…or omit the cheese altogether (although I consider that a punishable crime 🙂 ). 

The great thing about this salad is it holds up pretty well in the refrigerator for a couple of days, so if you know you’re going to have leftovers, add the sunflower seeds and cheese right before serving. Also, aim for ripe yet firm avocados. If too soft they will mush a bit once combined with the other ingredients. 

Print Recipe
Peach, Avocado & Cucumber Salad (w/lavender & fennel pollen goat cheese)
This recipe is light, yet filling, with tons of flavor and rich in nutrients. The addition of cilantro adds a bright flavor and doubles as one of the most potent heavy metal detoxifying herbs around. 4 Earthfoods per serving: ♥♥♥♥
Course Lunch, Main Dish
Prep Time 15 minutes
Servings
servings
Ingredients
  • 1 English cucumber, diced
  • 4 roma tomatoes, diced
  • 3 ripe avocados, peeled, seeded and diced
  • 1/2 red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 fresh peach, diced with skin on
  • 1/4 cup raw sunflower seeds
  • 1 fresh lemon, juiced
  • 2 tbsp. extra virgin olive oil
  • Sea salt and pepper to taste
  • 3-4 ounces fresh goat cheese, cut into small pieces I like Cypress Grove Purple Haze Goat Cheese (with lavender and fennel pollen)
Course Lunch, Main Dish
Prep Time 15 minutes
Servings
servings
Ingredients
  • 1 English cucumber, diced
  • 4 roma tomatoes, diced
  • 3 ripe avocados, peeled, seeded and diced
  • 1/2 red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 fresh peach, diced with skin on
  • 1/4 cup raw sunflower seeds
  • 1 fresh lemon, juiced
  • 2 tbsp. extra virgin olive oil
  • Sea salt and pepper to taste
  • 3-4 ounces fresh goat cheese, cut into small pieces I like Cypress Grove Purple Haze Goat Cheese (with lavender and fennel pollen)
Instructions
  1. Add cucumber through sunflower seeds to a large bowl and mix until combined.
  2. Add lemon juice, olive oil, salt and pepper and mix together until evenly coated.
  3. Serve with 1/2-1 ounce of goat cheese on top of each portion!
Recipe Notes

Nutrition Facts per serving: Calories: 300Total Fat: 25 g; Saturated Fat: 5 g; Sodium: 65 mg; Potassium: 680 mg; Total Carbohydrate: 19 g; Dietary fiber: 8 g; Net Carbohydrates: 11 grams; Sugar: 8 g (no added sugar); Protein: 7 g

Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!

Better-for-YOU Potato Salad

June 13th, 2018 | no comments

When I have a taste for one of my traditional favorites (i.e. potato salad) I like to go on the hunt for a nutritionally-upgraded recipe. At the end of the day, I want something that tastes good AND is good for me. After all, my body is my residence…and who wants to live in a messy house?

Traditional potato salad is made with soybean, canola, corn, or safflower oil- based mayonnaise. These oils are highly processed and create an inflammatory state in the body. Even those boasting of claims such as “made with avocado oil/olive oil” are still merely blends of those oils along with soybean and/or canola oils. They also contain hidden sugar and preservatives! Check out the nutrition label of Hellmann’s Avocado Oil Mayonnaise and Hellmann’s Mayonnaise with Olive OIl. Pretty sad if you ask me. The same goes for the Kraft brand of “mayo”. 

My favorite healthy oils are: extra virgin olive oil, unrefined coconut oil, and avocado oil.

I found this recipe for potato salad using homemade mayonnaise made with avocado oil (you could also use extra virgin olive oil). I couldn’t believe how easy it was to make this mayo….it literally took me less than five minutes!

This recipe suggests using a stick blender (also known as an immersion blender) and blending the ingredients in a mason jar. I totally concur, as I attempted the first round using my regular blender and it didn’t emulsify. Immersion blenders are relatively inexpensive– I paid $35 for my Cuisinart Smart Stick Blender at Bed Bath & Beyond. 

Print Recipe
Better-for-YOU Potato Salad
A simple red skin potato salad (with skin intact) made with homemade avocado oil-based mayonnaise. You can fancy this recipe up a bit by adding chopped hard boiled egg, carrots, and red peppers, along with a scoop or two of cooked lentils or black beans. 1 Earthfood per serving: ♥
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
  • 1 pound red skin potatoes
  • 1/3 cup homemade avocado oil mayo You could also use Chosen Foods Avocado Oil Mayo
  • 1 tsp. yellow mustard
  • 1 tbsp. Bragg Apple Cider Vinegar
  • 1/2 cup celery, diced
  • 1/4 cup red onion, diced
  • 1 tsp. fresh dill, finely chopped
  • 1 tsp. fresh chives, finely chopped
  • Sea salt and pepper to taste
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
  • 1 pound red skin potatoes
  • 1/3 cup homemade avocado oil mayo You could also use Chosen Foods Avocado Oil Mayo
  • 1 tsp. yellow mustard
  • 1 tbsp. Bragg Apple Cider Vinegar
  • 1/2 cup celery, diced
  • 1/4 cup red onion, diced
  • 1 tsp. fresh dill, finely chopped
  • 1 tsp. fresh chives, finely chopped
  • Sea salt and pepper to taste
Instructions
  1. Place the potatoes in a pot and cover with cold water. Cover the pot and bring the water to a boil, remove the lid, season liberally with salt and let the potatoes cook for about 15-20 minutes or until fork tender. Drain the potatoes and let them cool completely.
  2. While the potatoes are boiling, prepare mayonnaise (see NOTES section below for recipe). Whisk together the prepared mayo, yellow mustard, apple cider vinegar, celery, onion, dill, and chives.
  3. Once the potatoes are cooled completely cut them into cubes and add them to the dressing. Gently toss to coat and season with salt and pepper to taste. Refrigerate for a minimum of 30 minutes before serving.
Recipe Notes

Click HERE for homemade mayonnaise recipe!

Nutrition Facts: Calories: 220Total Fat: 14 g; Saturated Fat: 2 g; Sodium: 140 mg; Potassium: 580 mg; Total Carbohydrate: 22 g; Dietary fiber: 4 g; Net Carbohydrates: 18 grams; Sugar: 2 g (no added sugar); Protein: 2 g

 

Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!

Lentil, Quinoa & Kimchi Salad

April 25th, 2018 | no comments

Earlier this week I was doing some serious scrambling for dinner. The refrigerator was full of food but I was empty of motivation. So what did I come up with? Olives, roasted broccoli, and slices of Gouda cheese. Yeah, I know…pitiful, right?

Then I remembered the containers of cooked lentils and quinoa in the refrigerator– these are weekly staples in the Jatsek household, as I like to have them on hand to add as quick nutrition-boosters to salads and even omelets.

I grabbed the jar of Wake Robin Kickin’ Kimchi and what I came up with was a surprisingly tasty and nutritious side salad brimming with protein, fiber, and probiotics! 

Lentil, Quinoa & Kimchi Salad makes for a great side dish or a standalone lunch. I’m sure you will love it! 

Print Recipe
Lentil, Quinoa & Kimchi Salad
Thanks to the addition of just a couple spoonfuls of kimchi, this little salad packs a flavorful punch! Kimchi is a staple in Korean cuisine. A blend of fermented daikon radish, carrot, onion, bok choi, apple, red pepper, ginger and garlic, kimchi is a wonderful source of friendly bacteria, called probiotics. This recipe is vegan, dairy free, and gluten free. 2 Earthfoods per serving: ♥♥
Prep Time 10 minutes
Servings
servings
Ingredients
  • 1 cup lentils, cooked
  • 1/2 cup quinoa, cooked
  • 1/4 cup raw unsalted pepitas (pumpkin seeds), toasted
  • 1/4 cup kimchi Wake Robin Kickin' Kimchi
  • 6 cherry tomatoes, sliced
  • 2 tbsp. Bragg Apple Cider Vinegar
  • 1 tbsp. extra virgin olive oil
  • Sea salt and pepper to taste
Prep Time 10 minutes
Servings
servings
Ingredients
  • 1 cup lentils, cooked
  • 1/2 cup quinoa, cooked
  • 1/4 cup raw unsalted pepitas (pumpkin seeds), toasted
  • 1/4 cup kimchi Wake Robin Kickin' Kimchi
  • 6 cherry tomatoes, sliced
  • 2 tbsp. Bragg Apple Cider Vinegar
  • 1 tbsp. extra virgin olive oil
  • Sea salt and pepper to taste
Instructions
  1. Cook lentils and quinoa according to package directions. Boil an entire bag of lentils and extra quinoa and store in an airtight container in the refrigerator. Use throughout the week in soups, sauces, salads, casseroles, and omelets!
  2. Toast pumpkin seeds in toaster oven or in a skillet over medium heat until golden brown. Be careful because they can burn quickly!
  3. Add all ingredients to a bowl and mix thoroughly until combined. Enjoy!
Recipe Notes

Nutrition Facts per serving: Calories: 285Total Fat: 10 g; Saturated Fat: 1 g; Sodium: 125 mg; Potassium: 195 mg; Total Carbohydrate: 38 g; Dietary fiber: 10 g; Net Carbohydrates: 28 grams; Sugar:  3 g; Protein: 13 g

Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!

Simple Mediterranean Mason Jar Salad

February 14th, 2018 | no comments

OK, I admit…this meal doesn’t look like it could satisfy a mouse, does it? But I have to tell you…it packs a serious punch, without making you feel stuffed. And since most of us want to be productive after lunch, this salad is the perfect solution. 

It gets its “staying power” from the protein and fiber-rich lentils and fat-rich hummus– which is made from chickpeas, olive oil, and tahini (ground sesame seeds).  

Looking for a little extra protein? Add a couple ounces of pulled rotisserie chicken, wild salmon, or tuna. A chopped hard-boiled egg would work too! 

You can easily prepare this salad ahead of time and store in the refrigerator for tomorrow’s lunch. Enjoy!

Print Recipe
Simple Mediterranean Mason Jar Salad
4 Earthfoods per serving: ♥♥♥♥
Prep Time 5 minutes
Cook Time 20 minutes (for lentils)
Servings
serving
Ingredients
  • 2 tbsp. hummus
  • 1/2 cup lentils, cooked
  • 2 tbsp. balsamic vinegar
  • Sea salt and pepper to taste
  • 1/4 cup fresh berries
  • 2 cups mixed greens
  • 2 tbsp. sliced almonds
  • 5 kalamata olives
  • 2 tbsp. fresh basil, cut into ribbons
  • 2 tbsp. feta cheese or shredded Parmesan/Asiago cheese
Prep Time 5 minutes
Cook Time 20 minutes (for lentils)
Servings
serving
Ingredients
  • 2 tbsp. hummus
  • 1/2 cup lentils, cooked
  • 2 tbsp. balsamic vinegar
  • Sea salt and pepper to taste
  • 1/4 cup fresh berries
  • 2 cups mixed greens
  • 2 tbsp. sliced almonds
  • 5 kalamata olives
  • 2 tbsp. fresh basil, cut into ribbons
  • 2 tbsp. feta cheese or shredded Parmesan/Asiago cheese
Instructions
  1. Prepare one bag of lentils according to instructions. Drain and set aside to cool. Scoop out a 1/2 cup portion and mix with balsamic vinegar and salt/pepper to taste. Refrigerate leftover lentils in sealed container and add to your meals throughout the week.
  2. Layer a mason jar in the following order: hummus, prepared and seasoned lentils, berries, greens, almonds, olives, fresh basil, and cheese. Enjoy!
Recipe Notes

Nutrition Facts: Calories: 400Total Fat: 21 g; Saturated Fat: 4 g; Sodium: 625 mg; Potassium: 132 mg; Total Carbohydrate: 37 g; Dietary Fiber: 13 g; Net Carbs: 24 g; Sugar: 8 g; Protein:18 g

Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!

Walnut Taco “Meat”

January 2nd, 2018 | no comments

I don’t love the frozen meat substitute “crumbles” on the market…mainly because they are full of processed soy, sugar (yes sugar!), and corn oil.

When I’m in the mood for a meatless dinner, I try not to rely on frozen convenience foods that purport to be “healthy.” The ingredient list tells an entirely different story.

While on the hunt for a meat substitute recipe to add to my taco salad, I came across this recipe on popsugar.com. I changed up some of the ingredients a bit and the result is quite delicious!

Print Recipe
Walnut Taco "Meat"
The perfect vegan, gluten-free, dairy-free meat substitute for tacos! This recipe requires no cooking- just toss everything in your food processor and pulse until crumbly! You can also season the "meat" with different spices to match different cuisines. 2 Earthfoods per serving: ♥♥
Course Dinner
Prep Time 5 minutes
Servings
1/4 cup servings
Ingredients
  • 2 cups raw walnuts
  • 1 tbsp. cumin
  • 1 tbsp. ground coriander
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. Coconut Secret Coconut Aminos
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. garlic powder
  • Sea salt and pepper to taste
Course Dinner
Prep Time 5 minutes
Servings
1/4 cup servings
Ingredients
  • 2 cups raw walnuts
  • 1 tbsp. cumin
  • 1 tbsp. ground coriander
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. Coconut Secret Coconut Aminos
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. garlic powder
  • Sea salt and pepper to taste
Instructions
  1. Add all ingredients to a food processor and pulse several times until crumbly. Be careful not to over-blend or you'll get a big pile of mush. 🙂
Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!

Cranberry Apple Tuna Salad Jar

December 26th, 2017 | no comments

Tuna salad is an easy and economical lunch solution…but unfortunately, the mayonnaise that typically dresses it, is full of preservatives (calcium disodium EDTA) and pro-inflammatory omega 6 oil (soybean oil). No thank you!

My version of tuna salad uses a simple five-ingredient homemade Avocado Mayo: avocado, lemon juice, extra virgin olive oil or avocado oil, sea salt, and cayenne pepper. I also like a bit of crunch to my meals, so I added chopped celery, apple and red onion. A sprinkle of organic cranberry raisins gives it a nice kiss of sweetness!

I’m a little picky with my tuna too. Safe Catch Tuna is a sustainably caught, omega 3-rich tuna that is tested for mercury content and meets the company’s purity standards— which are even more strict than the FDA mercury action limit.

Instead of bread, I like to serve my tuna salad on Flackers crackers or with a combination of sliced cucumbers, celery sticks, jicama slices, sliced radishes and sweet mini peppers. 

Print Recipe
Cranberry Apple Tuna Salad Jar
Tuna salad is an easy and economical lunch solution. My version uses sustainably caught, low mercury tuna, dressed with a simple five-ingredient homemade avocado mayonnaise and mixed with chopped celery, apple, red onion, and a sprinkle of organic cranberry raisins. Toss it all in a mason jar and lunch is served! 1 Earthfood per serving: ♥
Course Lunch
Prep Time 10 minutes
Servings
serving
Ingredients
  • 2 tbsp. Avocado Mayo (see Recipe Notes below) You could also use Chosen Foods Avocado Oil Mayo
  • 5 oz. can Safe Catch Wild Tuna
  • 1 tbsp. organic dried cranberries
  • 1/2 small apple, diced with skin on
  • 1/2 small celery stalk, diced
  • 1 tbsp. red onion, diced
  • Sea salt and pepper to taste
Course Lunch
Prep Time 10 minutes
Servings
serving
Ingredients
  • 2 tbsp. Avocado Mayo (see Recipe Notes below) You could also use Chosen Foods Avocado Oil Mayo
  • 5 oz. can Safe Catch Wild Tuna
  • 1 tbsp. organic dried cranberries
  • 1/2 small apple, diced with skin on
  • 1/2 small celery stalk, diced
  • 1 tbsp. red onion, diced
  • Sea salt and pepper to taste
Instructions
  1. Combine all ingredients in a small bowl. Spoon into mason jar, secure lid, and store in refrigerator. Serve with a side of Flackers crackers or boost up your Earthfoods and serve with a combination of sliced cucumbers, celery sticks, jicama slices, sliced radishes, sweet mini peppers sliced in half and cleaned. Use the veggies to scoop salad out of jar!
Recipe Notes

Click HERE for Avocado Mayo recipe.

Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!

Sweet Potato Avocado “Toast”

December 12th, 2017 | no comments

 

A lovely sweet and creamy combination with just a touch of salt, makes this one of my fast favorites for breakfast. I like to serve a few of these sweet potato toasts alongside my eggs in place of traditional toast, and when I’m not in the mood for eggs, I slice up the whole sweet potato, top it with avocado and make that my breakfast!

Don’t like avocado? Top your toasts with hummus, diced tomatoes, black beans, and a sprinkle of cilantro, or fresh ground almond butter, hemp seeds, and apple slices. Want a little extra protein? Top it with a sliced hard-boiled egg. Use your imagination…the sky is the limit!

To save time, slice up and toast three sweet potatoes and store in an airtight container in the refrigerator. Then all you have to do is pop them in the microwave and add your toppings!

Print Recipe
Sweet Potato Avocado "Toast"
A simple avocado toast recipe using mashed avocado, sea salt, and pepper. Feeling adventurous? Try a combination of my suggested toppings. This is so much more nutritious than traditional toast. Nature at it's best! 3 Earthfoods per serving: ♥♥♥
Prep Time 5 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • 1 small sweet potato
  • 2 tsp. extra virgin olive oil or melted coconut oil
  • 1/2 large avocado peeled, pitted, and mashed
  • Sea salt and pepper to taste
  • Optional Toppings: Hemp seeds, milled flaxseeds, unsweetened coconut flakes, chopped free-range hard boiled egg, sriracha sauce, balsamic vinegar, fresh herbs
Prep Time 5 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • 1 small sweet potato
  • 2 tsp. extra virgin olive oil or melted coconut oil
  • 1/2 large avocado peeled, pitted, and mashed
  • Sea salt and pepper to taste
  • Optional Toppings: Hemp seeds, milled flaxseeds, unsweetened coconut flakes, chopped free-range hard boiled egg, sriracha sauce, balsamic vinegar, fresh herbs
Instructions
  1. Leaving skin on, slice sweet potato crosswise into ½” slices. Brush both sides with oil and run through three cycles in toaster oven.
  2. Allow to cool slightly. Top with mashed avocado and season with salt and pepper to taste.
Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!