Disclaimer: I was so enchanted by these Zucchini Fritters with Poached Eggs, I’m afraid they’ve demanded somewhat of a picture-happy post, so be prepared! But who could blame me?? I mean, zucchini combined with red peppers, sweet onions, flax seed, cashew meal, and feta, baked to a crispy perfection, then topped with honey lime chipotle sauce and a poached egg with its glorious runny yolk…
Category: Smoked Paprika
Avocado Deviled Eggs with Smoked Paprika
I am no expert eggs-pert {yes, I just did that… tried to type egg expert and heard the play on words in my head and couldn’t resist!} when it comes to deviled eggs. In fact, before making these lovely little green Avocado Deviled Eggs, I had never actually made them. Gasp, I know! Somehow over the years, when it came to family get-togethers and meals, I typically either volunteered or got volunteered for salad or dessert, and occasionally bread. Probably because {A.} I really love salad and tend to eat a lot of it, and {B.} love sweets and enjoy trying out new and different recipes…
Green Power Salad with Roasted Veggies + Mom Update
Have you tried the Balsamic Almond and Turmeric Dressing yet?!? If not, here is the perfect Green Power Salad to put with it! If you didn’t get a chance to read my last post, then let me quickly fill you in. I started out making this salad last Sunday, intending on mixing in all my favorites while attempting a new homemade dressing to go with it. However, the dressing took over, stole the show and got a post of its own! So now, as promised, I have the scoop on the salad that left my tummy happy and full, yet wanting more!…
Balsamic Almond and Turmeric Salad Dressing
This doesn’t look much like a Fudgy Flourless Red Chili Chocolate Muffin, does it? Because that’s the recipe I was planning on sharing with you. However, some times things don’t go as planned.
After church this afternoon I began preparing a recipe, what I’m calling, a Green Powerhouse Salad with Roasted Brussels Sprouts and Sweet Potato. Although now that I see how long that is, I may have to revise it a bit before posting the recipe…