Easy Egg Spinach and Avocado Breakfast

The Beauty of Egg, Avocado, and Spinach

I posted the above Egg, Avocado and Spinach breakfast photo on Instagram, and it got lots of attention!

Maybe it is all of the beautiful colors in this ‘easy-but-looks-fancy’ dish. They really are quite beautiful; the dark green of the wilted spinach against the shiny cooked egg white and sunny yellow of the egg.

A sprinkling of seeds in all the neutral colors doesn’t hurt, either. Such a pretty dish! All those colors represent different textures, which make this dish very satisfying!

Brunch/ RECIPES

Avocado Pomegranate Egg Muffin

The first time I had these awesome Avocado Pomegranate Egg Muffins was a couple of weeks ago, and I’ve made them several times since!

My sweet friend Ali made them for me when I was visiting her in Houston, Texas. She is there for cancer treatment, away from her husband and littles and fighting a brave fight.

I’d so love for you all to know her, as she is the type of person the whole world should know, but for now I will just say that I flew to Houston to love and serve, but ended up being the one loved on and served!

These awesome Avocado Pomegranate Egg Muffins are the perfect example of that love. Ali and I woke up early to drive into the city for her chemo treatment, and when I walked into the kitchen a beautiful plate of breakfast was waiting for me. I was floored.

She is the one getting cancer treatment yet gets up and makes breakfast for ME! My heart!

The amazing dish consists of a toasted english muffin, topped with avocado and a perfectly cooked egg. She somehow knew I didn’t like my egg yolk too runny or overcooked, and the cook was spot on, just right for me. The special touch was pomegranate seeds sprinkled on top. I could not believe how beautiful it was, and was eager to see how the flavors would taste together.

It was amazing. The toasted , chewy english muffin is perfect topped with creamy avocado. The egg added another layer of texture, a heartiness of protein and a touch of salt. The pomegranate seeds added a sweet crunch and balanced the salty, savoriness of the egg. It was perfection.

This breakfast will keep you full and is super nutritious. It has fiber, protein, healthy fats & antioxidants. To make this gluten-free, just buy gluten free english muffin. If gluten is not an issue for you, my favorite brand of english muffins are organic and sprouted Ezekiel brand english muffins.

Not only did it taste like perfection, but it looks amazing, too.

How great would this be for a Christmas brunch? The color is amazing.

Make it. Make it for yourself and a loved one. They will feel special & will be floored with the beauty and deliciousness of this dish!

AVOCADO POMEGRANATE EGG MUFFINS

serves 2– you and a friend!

2 english muffin ( I use Ezekiel brand), toasted

1 avocado, sliced

2 eggs, cooked to your liking, with s & p

a pomegranate, seeded

Free your pomegranate seeds (how-to video here), cook your egg, and have sliced avocado ready to go. Toast the english muffin, top with avocado sliced, top with seasoned egg that is sliced in half, and sprinkle pomegranate seeds over all. Enjoy!

{PIN FOR LATER}

RECIPES/ Sides

Black Bean, Corn, Avocado & Hominy Salad

This is a Sponsored post written by me on behalf of Avocados from Mexico for SocialSpark. All opinions are 100% mine.

I LOVE avocados! I seriously do! I have been buying at least 2 each week, but lately I have found myself grabbing a bag of them because I have found so many great uses for them. I use them to create a super creamy and healthy smoothie, and I also love to use them simply sliced on toast, then topped with sliced tomatoes and a couple leaves of basil.
At our most recent family get-together, my sister-in-law brought a great recipe of Black Beans, Hominy, & Corn. I loved it so much and could have stood there and eaten the whole bowl. I thought about the recipe and the only way it could possibly be made better was to add some avocado to it. That is what I did, and it turned out SO GOOD.

Black Bean, Corn, Avocado & Hominy Salad
2 cans black beans, drained and rinsed
2 cans corn, drained and rinsed
1 can hominy, drained and rinsed
1 avocado, chopped
1/4 cup chopped cilantro (or to taste)
1 red pepper, chopped
1/4 of a large red onion, chopped
2 tablespoons olive oil
2 teaspoons cumin
1/4-1/2 cup red wine vinegar, to taste
Juice of 1 lime
salt and pepper, to taste
Mix all together. Tastes best if you let the flavors mingle in the refrigerator for a couple of hours. Serve as a salad or with tortilla chips.

Avocados from Mexico

I recently added a recipe to the “Guac-Off” Contest that is happening at the “I love avocados on Facebook” page. I am waiting to hear the results, but I sure wish I had the above recipe at the time of the contest. I think it just might have won it. Yes, it is THAT good.

I have had fun exploring the Avocados From Mexico facebook page, it has free avocado screensavers, wallpaper, virtual gifts for friends and even ringtones. I downloaded the instrumental ringtone and my girls think is is so funny to see me break out in my Mexican Avocado dance when it goes off!

You can connect with Avocados from Mexico on Twitter, at Twitter@guacgrl. Avocado lovers are using the hashtag #iloveavocados, and you can too, if you decide to tweet your love of avocados!

What is your favorite way to use an avocado?

RECIPES/ Sweets

Kid Friendly Avocado Recipe Contest

This is a Sponsored post written by me on behalf of Avocados from Mexico for SocialSpark. All opinions are 100% mine.

Avocados are a pretty popular fruit (yes, they are a fruit!) here in our household, but most of the recipes I use them in, my kids don’t even know they are there!

I make my Avocado Green Smoothie Popsicles almost weekly, they have such a great, fruity, creamy lusciousness to them. Avocado’s are great for creating a smooth creaminess in many recipes, and are full of health benefits that are essential for child development and growth. Another recipe that my kids love is Chocolate-Avocado Mousse with Raspberries! This is a super rich, healthy and easy recipe to make.

Chocolate-Avocado Mousse with Raspberries

2 large ripe avocados
1/3 cup organic unsweetened cocoa powder
1/2 cupagave nectar, or honey
11/2 teaspoons pure vanilla extract
1 teaspoons almond extract
Raspberries, fresh or frozen, to top

———————-
1. Halve and pit the avocados and scoop out the flesh. Transfer the avocado flesh to the bowl of a food processor fitted with the metal blade. Using a spoon, break up the avocado a little in the food processor.
2. Add the cocoa powder, agave nectar (or honey), vanilla extract, and almost extract to the processor and process for 1-2 minutes. Scrape down the sides of the bowl and then process again until the mousse is very smooth, 1-2 minutes longer.
3. Taste the mousse and if not sweet enough, add more nectar, 1 teaspoon at a time. Pulse to mix.
4. Spoon the mousse into serving vessels (martini glasses are pretty!) and cover with plastic wrap and refrigerate for at least 1 hour and up to 8 hours.
5. Serve the mousse chilled and garnished with raspberries.

**Drizzle in more or less agave or honey, depending on your tastes.
Avocados have potassium, folate, fiber, Vitamin C, E and B-complex vitamins that support memory and brain function, which make them a great choice for both kids and adults. You get all this in the above recipe, and your chocolate fix, too! You would never have guessed that avocados were used to thicken the mousse and that it would make it so creamy and delicious! This mouse is vegan, and is super healthful: no eggs, no dairy, and no refined sugars. Cocoa powder and raspberries both have antioxidants in them. Just one ounce of dark chocolate packs as many antioxidants as a glass of red wine. Buy natural cocoa powder with a minimum of 70% cocoa. Avoid anything that says “dutch processed” or “processed with alkali” in order to keep the good flavonoids found in chocolate.
This mousse takes just minutes to prepare. No cooking or baking!

I serve this to my kids smeared on graham crackers. They think it is frosting!:)

I recently heard of a fun way to help kids fall in love with avocados. It is a contest called “The Avocado’s From Mexico Mini Chef Video Contest!”

Mini Chef Video Contest

Starting November 14th, Avocados from Mexico is hosting a video contest for parents of children ages 5-15. Submit a 1-3 minute video of your child/children preparing an avocado dish and be sure to have them include why they love avocados and the catchy Avocados from Mexico jingle found on their website. Videos will be judged on the Mini Chef’s personality and the presence of avocado.

One grand prize winner gets $1,000 in cash plus an HD Camcorder (for future home videos!), a Nintendo 3D, 2 games and a personalized Mini Chef jacket. Nine runners up win big too with an HD Camcorder, a Nintendo 3D and a personalized Mini Chef jacket. Tons of great prizes and tons of chances to win – what’s not to love?

Get your video in by December 4th and check back on December 6th to see if your video is one of 10 finalists. Public voting will take place on YouTube December 6-11. The video with the most Likes wins and will be posted on the website December 12th.

Let me know in the comments if you are planning on entering! Would love to see what your little munchkins come up with!

GF, Vegan & Raw/ RECIPES/ Sweets

Chocolate-Avocado Mousse with Raspberries

Yes, you read that right. Avocados and chocolate! You would never have guessed that avocados were used to thicken the mousse and that it would make it so creamy and delicious! This mouse is vegan, and is super healthful: no eggs, no dairy, and no refined sugars. Cocoa powder and raspberries both have antioxidants in them. Just one ounce of dark chocolate packs as many antioxidants as a glass of red wine. Buy natural cocoa powder with a minimum of 70% cocoa. Avoid anything that says “dutch processed” or “processed with alkali” in order to keep the good flavonoids found in chocolate.

This mousse takes just minutes to prepare. No cooking or baking!

I serve this to my kids smeared on graham crackers. They think it is frosting!:)

{served in my favorite 4 ounce size jar}

Chocolate-Avocado Mousse with Raspberries
{inspired by Chuck White’s “If It Makes You Healthy”}

2 large ripe avocados
1/3 cup organic unsweetened cocoa powder
1/2 cup agave nectar, or honey
11/2 teaspoons pure vanilla extract
1 teaspoons almond extract

Raspberries, fresh or frozen, to top
———————-
1. Halve and pit the avocados and scoop out the flesh. Transfer the avocado flesh to the bowl of a food processor fitted with the metal blade. Using a spoon, break up the avocado a little in the food processor.
2. Add the cocoa powder, agave nectar (or honey), vanilla extract, and almost extract to the processor and process for 1-2 minutes. Scrape down the sides of the bowl and then process again until the mousse is very smooth, 1-2 minutes longer.
3. Taste the mousse and if not sweet enough, add more nectar, 1 teaspoon at a time. Pulse to mix.
4. Spoon the mousse into serving vessels (martini glasses are pretty!) and cover with plastic wrap and refrigerate for at least 1 hour and up to 8 hours.
5. Serve the mousse chilled and garnished with raspberries.

**Drizzle in more or less agave or honey, depending on your tastes.

RECIPES/ Sides

5 Minute Creamy Avocado Dip

I found this yummy recipe over at Oh She Glows. Over there, it is named is 15 Minute Creamy Avocado Pasta. I tried it on my pasta and it was really delish, but my favorite way to eat this sauce was to use it as a dip!! It is so yummy, with a hint of lemon and garlic. The basil gives it a super fresh taste, and it whips up so creamy you would think it is full of dairy! I loved it with crackers or you can use it as a vegetable dip.

I am excited about this recipe because it satisfies my craving for something creamy, but without the dairy. I’ve taken a break from meat and dairy the last 3 weeks. You could call me “Vegan-ish”. I am not ready to label myself a full vegan just yet, but thanks to this book and my cancer diagnosis, I am heading that way. I FEEL GREAT since embracing a plant based diet. I am amazed at the energy I feel. My digestive system is working better than ever. I always have had a pretty good digestive system, but never THIS good. That is all I have to say about that…moving on.

This recipe takes minutes to throw together. It uses just 5 ingredients + S&P. All you have to do is dump avocado, lemon juice, garlic, basil into the food processor, then let it do all the work. Drizzle in the EVOO. (exact measurements below)

Isn’t it the best color? So fresh and pretty!

—————————————

5 Minute Creamy Avocado Dip

1 medium sized, ripe avocado

1/2 lemon juiced + zest for garnish

1 clove garlic

1/2 tsp salt, or to taste

1/4 cup fresh basil

2 Tbls extra virgin olive oil

pepper, to taste

————————-

Place avocado, lemon juice, garlic clove and salt in a food processor. Process, then drizzle in the olive oil. Process until creamy. Add pepper to taste. Keep in refrigerator until ready to serve. Can use as a dip, or toss with pasta.