Salmon-Spinach Avocado Bun Burger

Salmon-Spinach Avocado Bun Burger?

Yes!

Get ready to boost your metabolism and burn calories with this low-carb, keto avocado bun burger.

Okay, I get it… this isn’t exactly a “burger” but what a creative way to make a keto-friendly meal? This recipe is loaded with healthy fatty acids, omega-3, protein and greens. It’s everything you need to set the tone for the rest of the day or simply keep you satiated!

I’m all for adding more avocados to my diet because they make everything taste better. From avocado roses to stuffed avocado boats; there is nothing this versatile that this fruit can’t do. So, when I heard that avocados are creating a fuss in the burger scene, I had to try the latest and greatest Instagram food sensation: the avo-bun! I first hear of such a thing on a trip to Milan. This isn’t the first time I’ve created avocado bun burger like this, but this version has quickly become a fave!

This high-fat, low-carb recipe swaps the classic gluten, carb loaded burger bun with two halves of an avocado, resulting in a ketogenic food lovers’ dream. Then to top it all off, smoked salmon, ribbons of zucchini, and spinach are added.

 
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Salmon-Spinach Avocado Bun Burger

Keto, Low-Carb, High Protein

Recipe Serves 1


What You’ll Need

1 Avocado

4 oz Smoked Salmon

1 handful of spinach

1/2 lime, squeezed

zucchini, thinly sliced length wise

mineral salt

red chili flakes

1 tsp of olive oil

What You’ll Need To Know

To start, slice the avocados in half width-wise. Remove the pit and scoop the avocado out of its skin.

In a mixing bowl add in zucchini, spinach, olive oil, salt (to taste), lime juice, and red chili flakes and mix together.

Begin building your burger by adding a bit of spinach in the hallow area of the bottom burger, add in the smoked salmon, zucchini ribbons, spinach and top bun.

Finish with a dollop of a sprinkle of red chili flakes.

Spinach Lime Matcha Smoothie

my go-to green smoothie

I love making smoothies and smoothie bowls.

Both are a great way to sneak in lots of veggies and good-for-you ingredients. The combinations are endless, and I like to top it off with in things like coconut flakes, bee pollen, cashew butter, and berries right before I dig in.

The great part about smoothies is that you don’t need a recipe to make a deliciously healthy one. There’s only 5 things you really need to remember:

1. GREENS Start with fresh, organic greens like spinach, steamed kale, microgreens. Zucchini and cauliflower are also nice add-ins for extra fiber.

2. LIQUID BASE Choose a healthy liquid base — almond mylk, cashew mylk & coconut water are some of my faves.

3. FRUIT Add a variety of fruit — A good ratio is 2:1 – fruits to greens. Blueberries, pineapple, mango, strawberries all add a nice touch and blend well.

4. HEALTHY FATS Add some healthy fats like flax seeds, coconut oil, hemp seeds, or avocado.

5. SUPERFOODS Boost it with superfoods and mix-ins like collagen powder, maca powder, spirulina, bee pollen, green tea, or lucuma powder.

my go to green smoothie - matcha avocado smoothie

If you've been following me on Instagram for a while, you know what my go-to green smoothie is! I make it all the time, and absolutely love that it is a chock full of goodness!

I recently made a change to my go-to smoothie and have been adding Purslane to it. If you are wondering what Purslane is, it's weed filled with plenty of nutrients. This vegetable has extremely high levels of omega-3 fatty acids for a land vegetable, as well as significant amounts of fiber, vitamin A, vitamin C, B-family vitamins, iron, magnesium, manganese, potassium, calcium, and copper. The betalain pigments (powerful antioxidant compounds) and carotenoids round out this veritable treasure trove of nutrients and beneficial organic compounds. 

my go-to green smoothie

Spinach Lime Matcha Smoothie

My Go-To Green Smoothie

Recipe makes 1 big 32oz cup or 2 smaller bowls.


What You'll Need

1 handful frozen spinach
1 small handful of microgreens
1 small handful of Purslane, carrot or celery greens
1/4 avocado
1/2 cup homemade cashew milk
1 tsp matcha powder
1/2 lime, peeled
1/4 cup coconut meat
1 scoop collagen peptides
stevia, to taste or 2 pitted Medjool dates 

Toppings: 
Coconut flakes
bee pollen
1 tbsp gr8nola granola

What You'll Need

In a VitaMix or high-speed blender add all ingredients and blend for 45-60 seconds.

Pour in a tall glass or bowl and top with toppings.

 

 

Avocado Quesadilla (Keto-Friendly Recipe)

Avocado Quesadilla (Keto-Friendly Recipe) - Keto Recipe, Low Carb, Gluten Free  - www.letsregale.com .png

I'll be very honest, I was stumped at what to call this recipe.

Tortilla-free quesadilla?

Keto-dilla?

Low Carb Dilla?

Tortilla or not, quesadillas are the perfect quick hot lunch at home – and they make great appetizers, too!

According to Wikipedia, a quesadilla is: A quesadilla is a flour or corn tortilla filled with a savory mixture containing cheese, other ingredients, and/or vegetables, then folded in half to form a half-moon shape. It is usually cooked on a griddle – although I use a frying pan – until the tortillas are crispy but not burnt.

There is no denying that they are darn delicious. A perfect, quick and easy meal to grab-n-go. Growing up in a Mexican household, quesadilla's were something that popped up throughout the week... filled with cheese, potatoes, beans, or avocado and queso cotija. The combinations were endless.

So, the other day while I was thinking of what to make for lunch, I had a craving for one. More specifically the ooey-gooey cheese in a slightly greasy flour tortilla. After searching Pinterest for a gluten-free version, no luck. But, I did come across plenty of low-crab versions. Which lead me to this. It was inspired by Officially Gluten-Free's Keto Chicken Quesadilla recipe. In my lacking of parchment paper, and pure laziness of making my way a few blocks down to the grocery store, I opted for a non-stick. I know, not the best. I improvised with what I had, and the ingredients in my fridge. The result? Pure deliciousness.

Avocado Quesadilla (Keto-Friendly Recipe) - Keto Recipe, Keto, Gluten Free, Low Carb - www.letsregale.com 9.jpg
Avocado Quesadilla (Keto-Friendly Recipe) - Keto Recipe, Keto, Gluten Free, Low Carb - www.letsregale.com 12.jpg

Avocado Quesadilla (Keto-Friendly Recipe)

Recipe Makes 2 Servings


What You'll Need

½ Cup Mozzarella Cheese

½ Cups Cheddar Cheese

1 tbs Taco Seasoning (see recipe below)

1 small avocado, sliced

Ranch or sour cream (I used this brand)

Optional: hot sauce for dipping

What You'll Need To Know

In a bowl, mix together the two cheeses.

On a stovetop, heat a non-stick frying pan on medium heat. Sprinkle in 1/2 cup of cheese mixture evenly into a circle, season with Taco Seasoning, and let it cook for about 4-5 minutes. The cheese should be crispy on the bottom and melted on top.

Add in the Just Mayo Ranch, Ranch, or sour cream on one side and top with avocado. With a spatula, fold over the other half, press it firmly and plate.

If desired, garnish with chopped fresh cilantro.


Taco Seasoning

Taco Seasoning - Keto Recipe, Low Carb, Gluten Free  - www.letsregale.com .png

What You'll Need

1 tsp chili powder

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp dried oregano

½ tsp paprika

1½ tsp ground cumin

1/2 tsp red pepper flake

1 tsp salt

1 tsp black pepper

What You'll Need To Know

Mix together in a mixing bowl, and store in an airtight container.



Zoodles in Avocado-Parsley Sauce

It was several years ago when I found spiralizing forkfuls of what was an unlikely pasta alternative, shortly after discovering that the gluten version would be my arch nemesis. Zucchini as noodles?

What the...?! 

I not only like but love zucchini but as a noddle?

Even for me, this was really tough to wrap my head around. Now looking back at this very first moment of spiralizing zucchini, taking that first bite, and as my eyes widened, I couldn't believe how brilliant the idea of zoodles was. So began my love affair with this soul-satisfying dish.

Inspired by the foodie fixations of Anthony Bourdain, travel has always been a constant in my life, and even more so as an adult. With all of my travel, food is the main theme and source around where I go, and the experiences I have. This recipe was inspired by a dish I once had in Italy. Clearly, that dish was nowhere as healthy as this, and I'm sure it didn't involve nutritional yeast, avocado, and raw zucchini. But, for the sake of searching for a gluten-free, keto-friendly alternative, this dish is reminiscent of my travels. Truth be told, I think you’ll find this dish to be as satisfying as it is transportive. Like a passport on a plate.

Zoodles in Avocado-Parsley Sauce Keto friend recipe Plant-based

Zoodles in Avocado-Parsley Sauce

Gluten-Free, Keto-Friendly, Plant-Based

Recipe Makes 2 Servings

What You'll Need

Zoodles:

  • 1 Medium to Large Zucchini
  • 2 tbsp pine nutes
  • 12 cherry tomatoes, halved

Sauce:

  • 1 clove of garlic
  • 1 Hass avocado
  • 1/4 cup Nutritional Yeast
  • 1 tbsp Apple Cider Vinegar 
  • 1/4 tsp Pink Himalayan Salt 
  • 1/4 cup Parsley, chopped
  • 1/4 tsp yellow mustard seed, ground
  • juice of 1 lemon
  • 1/4 tsp ground black pepper

What You'll Need

    1. In a high-speed blender or food processor add all sauce ingredients, except the parsley, and blend on the lowest setting until smooth.
    2. While the sauce is being blended, zoodle one zucchini and slice cherry tomatoes.
    3. In a large mixing bowl, add zoodles, tomatoes, parsley and sauce and mix together.
    4. Plate and top with pine nuts.

     

    Salmon with Cilantro Cauli-Rice & Avocado Salsa

    Salmon with Cilantro Cauli-rice and an Avocado Salsa using an avocado from Imperfect Produce. SO GOOD!

    I recently came across Imperfect Produce after they reached out asking if I'd love to try a box. It was delivered to my door with the most delicious produce.

    Imperfect Produce's mission is to prevent food waste by delivering the "ugly" fruits and veggies that don't fit grocery store cosmetic standards (but are equally fresh and delicious) to your home for 30-50% less than the grocery stores. Their business model results in a conscientious, convenient and cost-efficient way to enjoy as much farm fresh produce as your household needs as often as you'd like.  Read more about the company here.  


    Salmon with Cilantro Cauli-Rice & Avocado Salsa
    Salmon with Cilantro Cauli-Rice & Avocado Salsa
    Salmon with Cilantro Cauli-Rice & Avocado Salsa
    Salmon with Cilantro Cauli-Rice & Avocado Salsa
    Salmon with Cilantro Cauli-Rice & Avocado Salsa
    Salmon with Cilantro Cauli-Rice & Avocado Salsa

    Salmon with Cilantro Cauli-Rice & Avocado Salsa

    Gluten-Free, Paleo, Whole30

    Recipe makes 4 servings

    What You'll Need

    FOR THE AVOCADO SALSA
    1 small-medium avocado, diced
    1/4 cup red onion, diced
    1 tbsp Secret Aardvark hot sauce (or 1 jalapeno, finely diced)
    2 tbsp cilantro, chopped
    Juice from 1 lemon
    Himalayan salt, to taste. 

    FOR THE CILANTRO CAULIRICE 
    1 small-medium head of cauliflower, cut in quarters
    1 tbsp cilantro, chopped  
    Himalayan salt, to taste 

    FOR THE SALMON 
    1 tbsp coconut oil
    4 4-6oz salmon filets
    Himalayan salt, to taste
     

    What You'll Need To Know

    FOR THE AVOCADO SALSA: In a bowl mix together 1 avocado, diced, 1/4 cup red onion, diced 1 tbsp Secret Aardvark hot sauce (or 1 jalapeno, finely diced), 2 tbsp cilantro, chopped, juice from 1 lemon, Himalayan salt to taste. 

    FOR THE CILANTRO CAULIRICE:  In a food processor, add one small-medium head of cauliflower, cut in quarters and pulse 4-5 times until you reach a rice consistency. Roughly 3-4 cups riced. Heat 1/2 tbsp coconut oil in a skillet over med heat. Add the caulirice and cook for 4 minutes. Add in 1 tbsp chopped cilantro and Himalayan salt to taste and cook for 1 more min. Remove from heat. 

    FOR THE SALMON: Heat 1 tbsp coconut oil in a heavy bottom skillet over medium-high heat, add salmon filets, seasoned with the Himalayan salt (to taste), and cook until deeply golden brown to slightly blackened before flipping and repeating for the other side. 

    Alternatively, you can bake in the oven at 350F for 12 minutes and finish off on the stove top. On stories, I added lemon slices to mine, baked and finished off on the stove top. 

    When ready to plate, add 1 cup cilantro caulirice, salmon and top with avocado salsa!

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    More Life Smoothie Bowl Garden

    Drake says More Life. I say more smoothie bowls, 'cause they give me more life.

    If we’ve learned anything from our Instagram feeds, it's that smoothie bowls are one of the biggest breakfast Summer trends out there. Packed with leafy greens, tropical fruit, or creamy avocado, these bowls are filling, nutrient-packed, and down-right delicious.

    avocado smoothie bowl.JPG

    What You'll Need

    Smoothie Base
    1 handful frozen spinach, organic
    1/4 cup microgreens
    1/4 avocado, frozen
    3/4 cup homemade cashew milk
    1 tsp maca
    1/2 lime, without peel
    1/2 cup coconut meat
    1 scoop Vital Proteins collagen peptides
    2 dates, pitted

    Toppings
    Edible flowers
    1 tsp Coconut flakes
    1/2 tsp Bee pollen

    What You'll Need To Know

    Add all smoothie base ingredients into a high-speed blender and blend for 45-60 seconds, or until smooth.

    Pour in a bowl and top with coconut flakes, bee pollen and flowers.

    Avocado Bun Burger and Salmon Sushi Bowl Dinner

    Let’s talk about these Salmon Sushi Bowls because you need these in your life. This recipe is super easy and a great light, week night meal. 

    It really is an ode to Macha Cafe in Milan. During my recent trip to Milan, I swear, I ate here every single day while I was in Milan. Every single day! The simplicity of these nourishing dishes, is something I wrote home about by the way of Instagram. I still day dream of the amazing meals I had at Macha. 

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    Salmon Sushi Bowl Dinner

    What You'll Need

    Salmon Sushi Bowls
    1-1 1/2 pounds wild-caught salmon, sushi grade
    1 avocado, sliced
    1 cucumber, sliced
    1 cup edamame
    1/4 cup pickled ginger
    3 green onion, sliced
    bonito flakes, to taste
    4 sheets nori, cut into strips
    sesame seeds for garnish
    Sushi Rice
    Chili oil (I used @hotmamasalsapdx)

    Sushi Rice
    2 cups short grain white sushi rice
    3 cups Water
    2 tablespoons rice vinegar
    1 tablespoon coconut aminos (or 1 tbsp sugar)
    1/2 tablespoon sea salt

    What You'll Need To Know

    Prepare Sushi Rice. Rinse the rice until water runs clear.

    Add to water in a medium pan, stirring a few times until water comes to a boil. Cover and reduce heat to low. Cook for about 20 minutes, or until water has evaporated.

    Allow rice to cool slightly. In a small bowl, mix the rice vinegar, coconut aminos or sugar and salt. Heat in the microwave for about 30 seconds, then stir until sugar and salt are dissolved. Pour vinegar mixture over the rice and stir until combined. 

    To assemble Salmon Sushi Bowls, add sushi rice to the bowl. Top with a portion of sliced salmon, avocado, cucumber slices, green onion slices, edamame, pickled ginger, and a few pieces of nori. Drizzle with chili oil. Garnish with sesame seeds and bonito flakes if desired.

    Recipe makes 4-5 servings.

    * I omitted the edamame since I’m soy-free

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    Salmon Avocado Bun Burger

    What You'll Need 

    1 Avocado, peeled, pitted, halved
    1/2 cup baby spinach
    3oz smoked salmon
    1 tbsp dill, chopped
    1/2 tbsp coconut aminos
    Juice from 1/2 lemon
    Sea salt (coarse or finishing salt flakes)
    Ground Black pepper
    Sesame seeds

    WHAT YOU'LL NEED TO KNOW

    On a small bowl mix together lemon, dill, spinach, sea salt, pepper and toss in salmon. Set aside.

    Carefully remove the skins from the avocado halves. Slice off a small portion from the bottom of one of the halves so that they lie flat. This will be the bottom "bun" and place on a flat plate.

    Top with salmon and spinach. Place the remaining avocado "buns" on top and sprinkle with sesame seeds and sea salt flakes.

    Recipe makes 1 serving.

     

    Citrus Salmon Avocado Bun Burger

    Let’s talk about these Citrus Salmon Avocado Bun Burger because you need it in your life. This recipe is super easy and a great light, week night meal. 

    It really is an ode to Macha Cafe in Milan. During my recent trip to Milan, I swear, I ate here every single day while I was in Milan. Every single day! The simplicity of these nourishing dishes, is something I wrote home about by the way of Instagram. I still day dream of the amazing meals I had at Macha. 

    avocado_bun_burger_and_sushi_bowl_recipe_1.jpg
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    Salmon Avocado Bun Burger

    (Gluten-Free, Paleo, Whole30)

    What You'll Need 

    1 Avocado, peeled, pitted, halved
    1/2 cup baby spinach
    3oz smoked salmon
    1 tbsp dill, chopped
    1/2 tbsp coconut aminos
    Juice from 1/2 lemon
    Sea salt (coarse or finishing salt flakes)
    Ground Black pepper
    Sesame seeds

    WHAT YOU'LL NEED TO KNOW

    On a small bowl mix together lemon, dill, spinach, sea salt, pepper and toss in salmon. Set aside.

    Carefully remove the skins from the avocado halves. Slice off a small portion from the bottom of one of the halves so that they lie flat. This will be the bottom "bun" and place on a flat plate.

    Top with salmon and spinach. Place the remaining avocado "buns" on top and sprinkle with sesame seeds and sea salt flakes.

    Recipe makes 1 serving.

     

    Chilled Savory Avocado Soup

    It's no secret that I'm obsessed with avocados. I eat them daily. And, when I don't my body craves them.

    I've loved them for as long as I can remember. When I was little, most other kids were grossed out by their texture or flavor, but I couldn't get enough. I'm not sure if it has anything to do with growing up in a Mexican-American household or growing up in California, but my mom always had avocados on hand. In the Summer, she usually has at least a dozen at any given time, and I've become the same way.

    When I'm not making guacamole or putting them in salads and smoothies, I just cut one open, sprinkle some sea salt on, and eat it with a spoon. The whole thing, and I'm not ashamed!

    Let's talk about this Chilled Avocado Soup. Sounds weird, right? But, trust me... it's really good! It's sort of like gazpacho, but instead of tomato, it's got avocado. And, it's perfect for those warm summer days ahead. It's delicious, healthy, packed with all the good-for-you fats; and also really, really simple to make. 

    This savory, rich, creamy avocado soup contains no cream or milk. No cooking, no mess in the kitchen. Just seven ingredients and a blender are all you need.

    If you want it spicy, try adding a fire roasted serrano pepper in for a nice kick. A little bit of cilantro as a topper might be nice, too!


    avocado soup

    What You'll Need

    3 avocados, cut into chunks
    3 cups bone broth (I used this brand)
    1 cup coconut milk
    3 tablespoons fresh lemon or lime juice
    1/3 cup fresh cilantro leaves
    1 tsp tarragon leaves
    1 teaspoon ground cumin
    1 teaspoon sea salt
    1/4 teaspoon cayenne pepper

    What You'll Need To Know

    Combine ingredients in a blender, and process until smooth.

    Cover and refrigerate 2 hours or until fully chilled.

    Pour soup into serving bowls and enjoy.

    Recipe makes 4-5 servings

    Cucumber Tomato Mint Salad with Microgreens

    cucumber tomato mont salad with microgreens

    This Cucumber Tomato Mint Salad with Microgreens is literally Summer in a bowl. And, it is SO GOOD!

    It’s a cucumber-tomato mint salad tossed in olive oil, lemon juice, and sea salt topped with rainbow microgreens, watermelon radish, and avocado sprinkled with black sesame seeds. It's light, so simple and easy to make, and it's perfect for Summer!  You can eat this as a main or serve it as a side to grilled shrimps or salmon.

    I've been loving the addition of microgreens to my meals lately. They are so good for! Did you know that researchers found microgreens like red cabbage, cilantro, and radish contain up to 40 times higher levels of vital nutrients than their mature counterparts? And, I'm sure you are wondering what they are exactly? Microgreens are young seedlings of edible vegetables and herbs harvested less than 14 days after germination. You can buy them at the grocery story or grow them at home through a kit like Hamama!

     

    What You'll Need

    2 tomatoes, chopped
    2 Persian cucumbers, chopped
    8 mint leaves, chopped
    1/2 tbsp olive oil
    sea salt, to taste
    juice from 1 lemon
    1 watermelon radish
    rainbow microgreens
    1 avocado
    Black sesame seeds

    What You'll Need To Know

    In a bowl toss together tomatoes, cucumber, mint leaves, watermelon radish with olive oil, seas salt and lemon juice.

    Divide into 2 or 4 portions and top with microgreens and 1/4 avocado sprinkled with black seasame seeds.

    Recipe makes 2-4 servings.

    Have you tried microgreens? How do you enjoy them? Share it here!

    Tuna Zoodle Salad with Avocado

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    Is it sad that tuna salad is one of my favorite meals? It’s no secret how much I love tuna. It’s the best ever! Especially paired with zoodles. I always keep cans of tuna in the pantry to add to salads or use in wraps. Tuna is an awesome source of protein but I know how bland it can be just eating it out of the can. This Tuna Zoodle Salad with a side of avocado is pretty darn delicious and pretty simple to make.

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    What You'll Need

    1 zucchini
    1 can tuna fish (I used Safe Catch Foods brand)
    2 tsp coconut aminos
    1/2 tbsp Bulletproof XCT oil
    2 tbsp shredded carrots
    1 green onion, chopped
    1 tbsp Skout Backcountry jalapeño pumpkin seeds
    1 tbsp purple cabbage, chopped
    1/2 cup baby spinach
    San Francisco Salt Co chili lime sea salt, to taste
    1 tsp black sesame seeds
    half a sliced avocado


    What You'll Need To Know

    zoodle 1 zucchini and toss with 1 can tuna fish, coconut aminos, 1/2 tbsp Bullet Proof XCT oil, 2 tbsp shredded carrots, 1 green onion, 1 tbsp Skout Backcountry jalapeño pumpkin seeds, 1 tbsp purple cabbage, 1/2 cup baby spinach, San Francisco Salt Co chili lime sea salt, and black sesame seeds sprinkled on half a sliced avocado.

    Recipe makes 1-2 servings.

    Wanna try Skout Backcountry Jalapeño Pumpkin Seeds? Use promo code 'valerie17' for 15% at check out!!

    Avocado-Cacao with Cardamom + Chia Pudding

    Avocado-Cacao-Cardamom-Chia-Pudding-1.jpg

    Just when you thought your chia game couldn't get any better, this happened! Avocado-Cacao Cardamom Chia Pudding! Yes. It's got avocado, cacao, cardamom and even maca and collagen peptides in it. I mean, who doesn't love avocados?! You can find them on menus in everything from burgers to salad and for good reason too, they are high in vitamins C and K and are full of potassium and fiber. I've only tried avocado recipes that include burgers, guacamole, and in smoothies. This Avocado-Cacao Cardamom Chia Pudding is bomb AF! It's not your typical chia pudding, but more of a pudding-pudding!

    Avocado-Cacao Cardamom Chia Pudding
    Avocado-Cacao Cardamom Chia Pudding
    Avocado-Cacao Cardamom Chia Pudding
    Avocado-Cacao Cardamom Chia Pudding

    What You'll Need

    Pudding base:
    1/4 avocado
    3 tbsp chia seeds
    1 cup cashew or almond milk, unsweetened (I used cashew milk)
    1 tbsp cacao nibs
    2-3 drops stevia
    1/4 tsp vanilla bean powder
    1/4 tsp cardamom
    1 scoop collagen peptides
    1 tbsp MAJU maca powder

    Toppings:
    cacao nibs, to taste
    raw pumpkin seeds, to taste

    What You'll Need To Know

    1. In a high-speed blender blend up ingredients for 30-60 seconds.

    2. Pour in a bowl and let it sit for 1 hour or so.

    3. Add toppings and enjoy!

    Recipe makes 1 serving.

    PRODUCTS USED*:

    *These are affiliate links, meaning I make money off of each order. I greatly appreciate your support!

    Smoked Salmon Avocado Bun Breakfast Burger (Paleo, Whole30, Gluten-Free)

    A simple, yet super delicious was to enjoy breakfast! An Avocado Bun can be the base to any combination, but one that I’m loving at the moment is this combination — smoked salmon, egg, bacon, and plant-based mayo.

    Smoked Salmon Avocado Bun Breakfast Burger

    Smoked Salmon Avocado Bun Breakfast Burger

    Messy, savory burgers are a delicious American tradition. And, it's not often the bun that are the messy part of the burger. This has changed ever since avocado burger bun has made that tasty appearance on our Instagram feeds.

    You can thank Colette Dike of Fooddeco for this revolutionized concept of buns. The Amsterdam-based food stylist drool-worthy pics of avocado burger buns, is basically a whole, halved, and skinned avocados sandwiching in some pretty amazing ingredients.

    Earlier this week, I took a stab at this trend after seeing it on my instafriend's account, briewilly. It was so delicious! It's so many great things all in one meal! And, the best part is that it's gluten-free and keto-friendly with only 7 net carbs, 18g protein, and 46g fat.

    What’s in it? Avocado, Just Mayo, in the middle (where the avo pit goes), Whole Foods smoked salmon, bacon, Vital Farms fried egg, sea salt and black sesame seeds.

    Smoked Salmon Avocado Bun Breakfast Burger

    Smoked Salmon Avocado Bun Breakfast Burger

    Smoked Salmon Avocado Bun Breakfast Burger

    Paleo, Whole30, Gluten-Free

    Makes 1 serving

    What You'll Need

    1 avocado, halved, pitted and skinned
    1 slice smoked salmon
    1 tablespoon Just Mayo
    2 slices crispy bacon
    1 fried egg
    sea salt, to taste
    1 pinch black sesame seeds

    What You'll Need To Know

    1. Slice the avocado in half and use a spoon to remove the pit. Carefully remove the skin from the avocado and set avocado aside on a plate.

    2. Add Just Mayo to the middle of the avocado (bottom layer) where the pit would go.

    3. Next, add a layer of smoked salmon, followed by a fried egg, and two pieces of bacon.

    4. Place the top layer avocado and sprinkle with sea salt and sesame seeds.

     

    How To Perfect Eggs Baked In Avocado

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    Avocado.

    Eggs.

    What more can I say?

    I'm trying out this whole ketogenic diet and I was a bit stumped on what I should make for breakfast because all those green fruit smoothie bowls are out of the question. For the next 21-days, I'm going to have to get a bit creative with meals. And, those morning smoothies and smoothie bowls are getting a makeover, too.

    Over the weekend, I started to think of all the "keto-friendly" recipes I've made. It got me thinking about one of my favorite breakfast dishes: Eggs Backed in Avocado.

    This baked egg-avocado is a one-two punch of omega-3's, healthy fatty acids and a high protein count. It's low carb and it's fiber-filled. If you're always rushing in the morning, you'll be glad to learn this recipe requires just a few ingredients and nearly no prep time: ripe avocado, sliced in half and pitted; medium-size egg; chives, salt, ground pepper (to taste). Yep. That's it. And, the cook time is 10-20 minutes.

    This recipe calls for chopped chives, but feel free to serve with whatever fresh herbs or other toppings you have available. A tablespoon of salsa or a little hot sauce would offer a nice hit of spice.

    Baked eggs in avocado
    Baked eggs in avocado

    What You'll Need

    2 ripe avocados
    4 free-range organic eggs
    1/8 teaspoon pepper
    Sea Salt, to taste
    Optional: 1 tablespoon chopped chives

    What You'll Need To Know

    Preheat the oven to 425 degrees.

    Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.

    Place the avocados in a small baking dish or set them on cupcake tins. Do your best to make sure they fit tightly if using a dish.

    Sprinkle in some chives and crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.

    Place in the oven and bake for 10-20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.

    Remove from oven, season with pepper and salt, and garnish/salsa of your choice.

    Recipe makes 2-4 servings.

    Endive Salad with Cara Cara

    endive salad, endives, cara cara oranges, goji berries, lemon vinaigrette, avocado, seasonal, fare, gluten-free, vegetarian  A couple of weeks ago, my friend Laura and I meet up for dinner at a newer restaurant on the Peninsula, Gusto Social Bites, featuring the culinary talents of renowned Chef George Morrone, formerly of Aqua and Fifth Floor. The menu changes seasonally, reflecting fare that in in season. The dishes are inspiring. Noshing there is what inspired this recipe--Endive Salad with Cara Cara Oranges. This recipe is simple to prepare, and a perfect salad or starter. endive salad, endives, cara cara oranges, goji berries, lemon vinaigrette, avocado, seasonal, fare, gluten-free, vegetarian

    What You'll Need

    2 endives 1 cara cara orange 1 avocado 1 tablespoon goji berries goat cheese crumbles salt, to taste lemon vinaigrette (learn how to make it here: basic lemon vinaigrette

    endive salad, endives, cara cara oranges, goji berries, lemon vinaigrette, avocado, seasonal, fare, gluten-free, vegetarian

    To make this salad, you will first want to peal off the leaves of the endives and place them in a bowl. You'll also want to peal the Cara Cara and take each individual slices apart. Place these in the same bowl as the endives, and drizzle the lemon vinaigrette over the two ingredients. By hand, mix and rub the Cara Cara and endives so that they are nicely coated. At this point I also sprinkled some salt—this will help bring out the flavors and bind the sweet and tartness together. endive salad, endives, cara cara oranges, goji berries, lemon vinaigrette, avocado, seasonal, fare, gluten-free, vegetarian  I plated the salad on a flat plate to showcase the food by lining up and stacking the endives and placing the Cara Caras near or next the endives to create a balance of each. After, I sprinkled in the avocado, followed by the goat cheese and goji berries. (My goal was to create an attractive food presentation)

    endive salad, endives, cara cara oranges, goji berries, lemon vinaigrette, avocado, seasonal, fare, gluten-free, vegetarian

    Endive Salad with Cara Cara
    Prep time:
    Cook time:
    Total time:
    Ingredients
    • 2 endives
    • 1 cara cara orange
    • 1 avocado
    • 1 tablespoon goji berries
    • goat cheese crumbles
    • salt, to taste
    • lemon vinaigrette
    Instructions
    1. Remove the leaves of the endives and peel the Cara Cara orange, taking apart the orange pieces. Place in a bowl and drizzle with the lemon vinaigrette. Sprinkle salt and rub the leaves and orange so that they are coated evenly.
    2. Plate your leaves by lining them Up and stacking. Place the Cara Cara on the plate to create a balance of the two ingredients.
    3. Next, place the avocado evenly and sprinkle in the goat cheese and goji berries

    .