Cauliflower pizza for dinner. Steam the cauliflower, drain, and rice (I used a potato masher). Let cool then mix with one egg, mozzarella cheese. Lay out on pan and bake at 350 for 20-30 min. Allow crust to cool to room temperature, cover with sauce and cheese, and toppings. Then broil for 5-10 min (until cheese it melted to liking).
Broiled Egg-Stuffed Avocado
Serves two as a side dish, or one as a meal
1 avocado, cut in half and seeded
2 eggs, separated
Hot sauce (your preference)
1 ounce cheese
Place the top rack in your oven to the highest level. Turn broiler on “high”.
Choose a ripe avocado. (An avocado is ripe when the stem end yields under gentle pressure from your thumb. The skin will also be a dark brown, near-black.
Slice the avocado in half (through he poles and not around the equator) and remove the seed. The seed will be easily removed by chopping your knife partway into the seed and then giving it a twist.
Score the avocado through the meat but not through the skin, to allow the hot sauce to seep in.
Sprinkle the hot sauce on the avocado.
Fill the hole where the seed was with an egg yolk. If there is extra room, add some of the egg white.
Place on top rack under the broiler for 3 minutes.
Place cheese on top, and return to broiler until the cheese melts 1-2 minutes.
Nutritional data (for one piece):
Sat fat: 5.3g
Avocados are filled with Vitamins and Nutrients that are great for your health
Avocados are filled with wonderful vitamins and nutrients that are great for your health. These fruits contain vitamins A, C and E, all of which provide a wealth of health benefits. Furthermore, nutrients like potassium, lutein and folate are found in high amounts in avocados.
Antioxidants, which are great for preventing disease, are also found in large amounts in avocados, giving you just one more reason to enjoy this delicious fruit. As mentioned before, the fats in avocados may make some individuals wary of eating them. However, avocados contain monounsaturated fats, which can actually improve your health.
Here is a quick review of the vitamins and nutrients found in avocados:
- Vitamin A
- Vitamin C
- Vitamin E
- Vitamin B6
- Folate (Vitamin B9)
- Monounsaturated fat
Avocados also contribute to Preventing Disease and Sickness
Parts of the body that benefit from the consumption of avocados include:
- Blood pressure
Avocados can also help prevent or reduce:
- Heart disease
- Cancer (i.e. prostate cancer or breast cancer)
- Cataracts and macular degeneration
- Osteoarthritis or rheumatoid arthritis
Pumpkin Protein Shake A Smashing Good Life ~ Sounds Yummy!
Heirloom tomato tart (makes one 10 or 11inch tart) (inspired by this tomato and mascarpone tart)
- 1 cup plus 3 Tbs. all purpose flour
- 1/2 tsp. salt
- 6 Tbs. good butter (European style cultured butter will give you the best results), cold, cut into pieces
- 1 egg, lightly beaten
- about 2 Tbs. ice cold water
- In a smallish mixing bowl, stir together the flour and salt. Working quickly, rub the butter into the flour with your fingers until you have a mixture with pea-sized butter lumps. Make a well and add in the egg and water. Stir together until it forms a messy dough in a bunch of clumps, adding a tiny bit more water if it seems too dry. Scoop the clumps together and press it into a ball. Flatten into a thick disk, wrap with plastic wrap and refrigerate for at least 45 minutes.
- On a lightly floured surface, roll the chilled dough out into a circle about 1 inch larger in diameter than your tart pan. Gently transfer the crust to the tart pan and press it in. Either trim the excess crust or fold any overhanging edges back inward and press them into the crust, reinforcing it and making it thicker. Put the tart shell back into the fridge for 30 minutes.
- Preheat your oven to 350F. Prick the tart shell all over with a fork, then line it with foil or parchment paper or aluminum foil (cover the sides and edges too) and fill the bottom with beans or other weights to weight it down. Place it on a rimmed baking sheet to prevent drips, and bake in the oven for 30 minutes until lightly golden. Remove from the oven, remove the weights and lining and return the crust to the oven for another 5-10 minutes, until nicely golden brown. Remove the crust from the oven and allow to cool completely.
- 4 oz. mascarpone cheese, at room temperature
- 8 oz. chevre or other soft goat cheese, at room temperature
- 2 Tbs. lemon juice
- 1 tsp. lemon zest
- 1 packed cup of fresh basil
- 1/4 cup olive oil
- a large pinch of salt
- 1 small garlic clove
- about 2 heirloom tomatoes cut into slices
- Blend together the mascarpone, chevre, lemon juice, and lemon zest (either in a blender or by hand with a wooden spoon). Set aside.
- In a blender or food processor, whir together the basil, olive oil, garlic, and a large pinch of salt until blended.
- When the tart crust has cooled to room temperature, spread the cheese mixture in the bottom. Layer tomato slices over it, then drizzle with the basil oil, and sprinkle with salt and pepper. Serve at room temperature with a nice green salad. I would recommend that you do not serve the tart chilled. If you refrigerate the tart, be sure to let it come back to room temperature before serving.
Although fun and life-giving and joyful and love-filled right now, if I had to choose a single word to describe life these past two weeks (and thank goodness I don’t have to choose just one word – a world where you use only one word when you could spout off a string of five to ten would be a sad world indeed, far too Hemingway-ian for the verbose among us), it would be chaotic.
Totally chaotic. Connecting with old friends and nabbing as much quality time with family as possible on top of working on a dissertation on top of that ultimate relaxing free time activity of, ahem, starting a business, turns out not to be a recipe for order and quiet. We did expect this, but you never fully appreciate these things until you’re in the middle of them.
But I love it! We love it! We love everyone…
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I can relate to this alot, I keep going up 5 lbs, down 5 lbs.
You’re eating the same kind of foods, about the same amount and exercising about the same amount you always have, but suddenly you notice that it’s harder to keep the weight off or lose those few extra pounds.
Nothing has changed you tell yourself, except your a bit older than you used to be. What you may not be aware of is that your body has changed making weight loss more difficult.
Over 40 Weight Loss
As we age, our metabolism slows down which means you are burning fewer calories than when you were younger. There is no magical age in which this happens, but seems to occur more often when people reach 40 to 50 years of age. The secret to weight loss at any age is actually a very simple formula; consume fewer calories than you burn.
The problem is that as we age, we often fail to…
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If you haven’t already check out Cynthia’s Health Hut on Facebook.