yourhealthharmony

Nutrition for Body and Soul

Macaroons… Healthy too!

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Make food fun for kids!

Kid food

Kid food

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Avocado Deviled Eggs

I don’t know about you…but I could probably have avocado with everything…  If you were stranded on a deserted island, what is one food you would want???  Ever been asked that question!?  Welp..I would want Avocado!!!  Spinach might be nice too! Ha!

This is another recipe that I made for our “Dinner Club!”

*  6 peeled hard boiled eggs (I used Free Range, Organic…of course)

*  1 ripe avocado peeled and pit removed (duh)

*  1 1/2 teaspoons fresh lime juice

*  2 – 3 tablespoons Mayonnaise (Trader Joe’s has a good Organic one)

*  1/2 teaspoon freshly chopped parsley

*  1/8 teaspoon ground mustard

*  Sea salt and pepper to taste

Cut eggs lengthwise and remove yolks.  Set aside.

In a medium bowl combine egg yolks, avocado, lime juice, mayonnaise, parsley, ground mustard, and mash or smoosh using a potato masher or two forks until nice and creamy…or, you can put them in a food processor or bullet to make them really creamy!  Season with salt and pepper to taste.

Add mixture into egg whites with a spoon or pastry bag and garnish with chopped parsley!

Enjoy!!!

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Chimichurri Sauce

My husband and I belong to a dinner club with 3 other couples.  The main stipulation is that you have to use recipes you have never tried before!!!  I tried a Chimichurri Sauce with grilled chicken (you can use tri-tip, etc.)!  I marinated the boneless, skinless, organic, free-range chicken breasts overnight… I doubled both recipes.

..Marinade..

3/4 cup olive oil

Juice of 1/2 lemon

1 T. garlic powder

1 T. freshly cracked pepper

1 1/2 tsp. sea salt

Like I said, I marinated the chicken overnight.

 

2 days ahead I made the Chimichurri Sauce..

..Chimichurri Sauce..

In a food processor or Vita-mix pulse

2 T. balsamic vinegar

1/2 cup packed parsley sprigs

7 garlic cloves

1/3 cup packed fresh rosemary leaves

2 T. fresh oregano leaves

1 T. lemon juice

1 1/2 tsp. each..red chile flakes and sea salt

(Coarsely chop)

While pulsing, pour in 2/3 cup extra-virgin olive oil.  Let sauce rest at least 1 hour, or chill up to 3 days, then bring to room temperature.

Serve over grilled chicken, beef, etc.

Enjoy!!

Stay tuned for more of the recipes I used!

 

I got all of the herbs out of my garden, which is so fun!

Enjoy!

 

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