Cook macaroni in a large pot of boiling water according to package directions. Drain, rinse with cold water; drain again. Transfer to a large bowl. Add bell pepper, celery, scallions and parsley (or cilantro).
Halve avocado, remove pit and scoop flesh into a mini food processor. Add mayonnaise, vinegar, salt, dried garlic and pepper. Process until smooth. Add the avocado dressing to the large bowl with the macaroni salad and stir until well coated.
1. Preheat the oven to 350°F. Lightly grease a baking sheet with nonstick spray.
2. In a large bowl, toss the zucchini noodles and olive oil to combine. Season with salt and pepper. Divide into 4 even portions, transfer to the baking sheet and shape each into a nest.
3. Gently crack an egg into the center of each nest. Bake until the eggs are set, 9 to 11 minutes. Season with salt and pepper; garnish with red-pepper flakes and basil. Serve alongside the avocado slices.
Soft scrambled eggs, crispy bacon, chipotle peppers, cheese, and spinach, all stuffed into flour tortillas and cooked until golden. Top these quesadillas with a spicy avocado for a complete breakfast. Perfect for storing in the freezer to have on hand for busy mornings.
Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes Servings 4 Calories 554 kcal
6 large eggs
1 tablespoon butter at room temperature
1 can (4 ounce) diced green chiles
1-2 chipotle peppers in adobo, finely chopped
4 whole wheat or regular flour tortillas
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded pepper jack cheese
4 slices cooked crispy bacon, lightly crumbled
1-2 cups baby spinach or arugula
2 tablespoons fresh chopped chives
extra virgin olive oil, for cooking
1/2 cup fresh cilantro
1 tablespoon fresh chopped chives or green onions
1 jalapeño, seeded and chopped
juice from 1 lime
1 avocado, diced
1. Whisk together the eggs and a pinch of salt in a medium bowl.2. Melt 1 tablespoon butter in a large skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push/move the eggs around the skillet until fluffy and barely set, about 2 minutes. Immediately remove from the skillet.3. In a small bowl, combine the green chiles and chipotle peppers. 4. Lay the tortillas flat on a clean counter. On the top of 2 tortillas, evenly layer the cheeses, eggs, bacon, and green/chipotle peppers. Add a handful of greens (spinach, arugula, etc) on top. Then lay the remaining 2 tortillas on top. 5. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side. Serve topped with avocado salsa. 6. To make the salsa, combine all ingredients in a bowl. Add salt, to taste.
*To freeze these, assemble the quesadillas as directed above, but do not cook them. Wrap each quesadilla individually in plastic wrap and freeze in a single layer. Once frozen, transfer to a freezer bag. Freeze for up to 2 months. To cook once frozen, remove the plastic wrap and warm the quesadilla in the microwave for 1-2 minutes to thaw. Then cook as directed in the skillet.
1 batch of pizza dough (see note)
2 tablespoons olive oil
3-4 avocados, peeled and pitted
Juice and zest from one lemon
Salt and pepper
1 pint cherry tomatoes, cut into quarters
1 cup crumbled goat or feta cheese, your choice!
Honey (optional but so good!)
Preheat oven to 500 degrees (yes, 500!) and grease a 12 inch cast iron or other oven-safe skillet with olive oil.
While the oven is preheating, roll the pizza dough out into a roughly 13 inch circle and press it into the skillet, making a little crust along the edges by turning the edge of the dough over. Put the skillet on the stovetop and cook over medium high heat until the bottom is browned, about 5 minutes.
Transfer the skillet to the oven and bake until the top is browned, about 7-10 minutes. Remove from the oven and let the crust cool a little in the pan while you make the topping.
Scoop out the avocado insides on to a cutting board or large plate and smoosh with a potato masher or fork until it is as smooth as you like – we love a few chunks! Pour the lemon juice over the top and mix. Sprinkle on a pinch of salt and pepper and mix again.
Carefully transfer the cooked pizza crust onto a cutting board and spread the avocado mixture over the top. Sprinkle on the chopped tomato, cheese and lemon zest. Grind a little more pepper on top. And if you REALLY want to go crazy, drizzle a teeny bit of honey over everything (the whole sweet and salty thing is delectable!).
Cut into wedges and serve!
You can absolutely make this recipe with the pre-made pizza dough in the refrigerated section of your supermarket, but if you want to make your own dough, Roberta’s Pizza Dough is the best recipe I know – click here to see how to make it!
2 tablespoons chopped fresh cilantro, or more to taste
1 teaspoon Meyer lemon juice, or to taste
1/4 teaspoon Meyer lemon zest
1 pinch cayenne pepper
1 pinch fine sea salt
1/4 teaspoon chia seeds
Add all ingredients to list
Toast bread slices to desired doneness, 3 to 5 minutes.
Mash avocado in a bowl; stir in cilantro, Meyer lemon juice, Meyer lemon zest, cayenne pepper, and sea salt. Spread avocado mixture onto toast and top with chia seeds.
Per Serving: 72 calories; 1.2 g fat; 11.8 g carbohydrates; 3.6 g protein; 0 mg cholesterol; 271 mg sodium. Full nutrition