Smashed Avocado Egg Sandwich

If you’re anything like me, then you probably have a huge love affair with avocado. I mean, what’s not to like? It’s versatile enough to be blended into a smoothie or mashed up into yummy guacamole. But also, it’s packed with oh so good nutrients including vitamins A, C, E, K and B6. This little green fruit is

also great source of potassium, omega 3 “healthy” fats and is a complete protein.

So that’s why when I found this recipe via Lauren Conrad on Instagram I fell instantly in love. Pair it with a fresh summer salad and you have a healthy and delicious brunch that you can prepare and impress all season long.

Ingredients

For egg sandwich per plate:

1 extra large egg

¼ to ½ piece avocado

Red pepper flakes

Himalayan pink salt

1 slice Ezekiel sprouted bread, cinnamon raisin

1 tsp Earth Balance spread or unsalted butter

For a salad (with leftovers):

1 package spring mix or baby romaine

2-3 red radishes, sliced thin

¼ orange or yellow pepper, diced

1 large handful raw unsalted cashews

2 tbsp balsamic vinegar

1 tbsp extra virgin olive oil

1 tbsp honey

Cooking Instructions

1. In a medium non-stick pan, cook egg over-easy (or preferred style, I like the yolk runny)
2. Toast bread until warm and to desired level of crispy, then spread on Earth Balance
3. In a small bowl or directly on toast, mash avocado until easy to spread
4.  Sprinkle with red pepper flakes, to taste
5. Add egg and top with salt
6. In a large bowl, mix in lettuce, pepper and radish. Set aside.
7. In a small bowl, whisk together balsamic, olive oil and honey until fully blended
8. In a small skillet, toast cashews on low-medium heat until crispy
9. Combine salad and dressing until fully coated, then top with cashews
10. Time to nom, enjoy your meal!

Xo Saranna

Two Meals for One Deal: Coconut Rice

I’m always on the search for recipes that can help me stretch an ingredient across a few days of meals. This is a great tactic for those of you who are as lazy as I am at night (I’m useless for anything other than laying on the couch after 8pm). But also, I have a hungry man to feed and he likes a little variety in his meals, especially when it’s a vegetarian one.

Enter a super easy coconut rice recipe that I found on my All Recipes app and altered slightly. On night 1 I used this dish as a side to a yummy gluten free baked coconut chicken dish. On night 2 I scoured the web for tips on turning coconut rice into the main event and came up with an oh-so-amazing Thai fried rice as a result. Use fresh, organic ingredients and look for sauces with no added sugar to keep these meals extra healthy.

It was so good that my man is asking for it by name. BOO YA. 

Meal #1: Baked coconut chicken with coconut rice and steamed broccoli. I adapted this recipe from one I found in the April 2014 issue of Cooking Light magazine.

Ingredients

2 large pcs boneless, skinless chicken breast (about 1 lb), sliced into chicken tender-sized pcs

3 large egg whites, beaten

¾ cup Panko Japanese bread crumbs – I used a gluten free option that you can get at Whole Foods

½ cup flour – I used brown rice flour but you could also sub almond flour or all-purpose flour

½ cup shredded unsweetened coconut

2 pinches sea salt or Himalayan pink salt

1 bag pre-cut broccoli or 1 large bunch broccoli

1 ½ cups uncooked jasmine rice or basmati rice

1 can coconut milk – for a slightly lower fat option you can use light coconut milk, just be aware that the taste will not be as pronounced

1 ¼ cup filtered water

1 tsp coconut cane sugar or other sweetener

Olive oil or cooking spray for pan greasing

Optional flavor add ons

1 tbsp sesame seeds or gomasio

½ tbsp sesame oil

3 tbsp mayonnaise – I used a healthier option called Vegenaise but any type will do

2 tsp rice vinegar

2 tsp Sriracha hot sauce

2 tsp low sodium soy sauce – I used a gluten free option

Cooking Instructions

1. Pre-heat oven to 450 degrees

2. Combine coconut milk, water, coconut sugar and 1 pinch salt in a pot and cook on high until sugar is dissolved

3. Add rice and bring to boil on medium flame, then cover and cook for 18 minutes on low heat

4. Set aside large baking sheet covered with aluminum foil and greased with cooking spray

5. In three shallow dishes place egg whites, flour, and coconut flakes/Panko breadcrumbs

6.  Dip chicken first in flour, then egg whites and coconut/breadcrumb combo. Press to adhere

7.  Place chicken on baking sheet and repeat with remaining pieces. Top with cooking spray when complete

8. Bake on 450 for 5-7 minutes each side or until done

9. While chicken is baking, place broccoli in steamer pot and bring water to boil and cook for 5-8 minutes until at desired softness

10. Optional add-ins: sprinkle sesame seeds and oil on broccoli, then combine remaining ingredients in a small dish and use as dipping sauce for chicken

Meal #2: Thai coconut veggie fried rice with egg over-easy

Ingredients

Leftover coconut rice (at least half should remain)

¼ cup parsley or cilantro, diced

3 scallions, sliced

3 garlic cloves, diced

1 cup green peas, frozen

1 cup diced carrots, frozen

1-2 tbsp coconut oil

½-1 tsp turmeric

1 pinch sea salt or Himalayan pink salt

2 tbsp fish sauce – you can find this in the international foods section

1 tbsp Sriracha

1 egg per serving

1 lime

Cooking Instructions

1. In a large pan or wok, combine 1tbsp coconut oil and garlic and cook over medium high heat for about 1 minute until garlic begins to caramelize

2. Add peas and carrots and cook for another 2 minutes

3. Mix in rice and salt and turn down to medium heat. Continue to mix for 3-5 minutes, adding another tbsp coconut oil if the mixture is beginning to burn

4. Mix in parsley/cilantro and scallions and cook for 2 minutes

5. Add turmeric, fish sauce and Sriracha, stirring thoroughly between each addition

6.  Before removing from heat, taste your creation and play with levels of fish sauce, turmeric and Sriracha if you need more flavor. Add slowly!

7.  Remove from heat and set aside

8. In a small nonstick pan, coat with cooking spray and cook egg sunny side up or over-easy

10. Serve rice in bowls with an egg and wedge of lime with each portion

Happy Dining!

Xo Saranna

"I Have No Time" Dinner

This "recipe" is one of my little tricks for staying on track when I get home at 8:30pm and I'm trying to resist ordering pad thai. It's quick, simple and delicious and even the most novice cook can follow these instructions.

Ingredients
2 cups quinoa, cooked
1 bag frozen veggies
2-3 large handfuls of baby spinach
2 TBSP butter or ghee
Sea salt
Ground pepper

Cooking Instructions
1. Place 1 1/2 cups uncooked quinoa in colander, then rinse in cold water
2. Add quinoa to medium-sized pot and add 3 cups filtered water and 1 TBSP ghee or butter
3. Bring quinoa to boil and cook for 5 minutes, then turn off flame and cover. Let stand and steam for 15 minutes (or longer if you like it mushy). Set pot aside.
4. In large pan, add frozen veggies and follow cooking instructions on bag. When veggies are almost done, add quinoa and spinach and sauté until spinach is wilted.
5. Season to taste with 1 TBSP butter and salt/pepper

This time I used a quinoa/spinach/frozen peas, corn and carrots mix with butter sauce from Trader Joe's, but you can use this trick with any combination of carbs, greens and frozen veggies. Other concoctions I have made:

Brown rice/bok choy/frozen edamame/with sesame oil and low sodium soy sauce
Jasmine rice/canned baby corn, water chestnuts, bean sprouts/spinach/with Trader Joe's red thai curry sauce
Quinoa/black beans/frozen corn/avocado/with salsa

As always, throw in some chicken, shrimp or tofu for added protein.

Voila! Instant deliciousness. Now go get cooking.

xo Saranna

Mama's Healing Chicken Soup

Anytime I begin to feel achy, stuffy or scratchy, I immediately wish I was with my mom. And don't we all! Mostly it's because her soft, familiar touch and warm voice instantly makes me feel whole. But also, it's because her delicious cooking would always bring relief to my body. I've adapted her chicken soup recipe a bit and added some new veggies but the best part about this magical broth is that it's impossible to screw up. Good when you're feeling homesick or whenever. Make sure you add lots of her secret ingredient <3

Ingredients
1 large pot
1/2 kosher chicken, skin removed
1 bunch fresh dill
1 bunch fresh parsley
2 medium yellow onions, peeled and cut in 1/2
4 cloves garlic, peeled
4 large carrots, peeled and cut into large chunks
2 large parsnips, peeled and cut into large chunks
4 large stalks celery
1 tsp sea salt
1 tbsp extra virgin olive oil
Lots of LOVE

Cooking Instructions
Add chicken to pot and fill with water, about halfway
Bring water to boil and add rest of ingredients
If there is room, add more water

Turn heat to medium-low and cook for 1-2 hrs, until veggies are soft and chicken is cooked through
Turn heat down to low and cook additional 30 mins for more flavorful broth
Allow soup to cool and season with salt to taste
Yummy with brown rice, couscous or rice noodles

Serve and heal.

xo
Saranna

Glorious Greens Recipe: Kale, Onion and Mushroom “Fried Quinoa”

Happy New Year! I cooked blissfully and often during my two-week break from office life and took lots of pictures to share with you! I’ve received requests from friends and clients alike to help them whip up simple and healthy recipes, which is the only way I like it.

First up: one of my favorite dishes to make for dinner. Why? Obvi b/c it’s quick and simple and doesn’t take too much effort after a 12-hr workday, but also b/c it’s packed with leafy greens, fiber-rich quinoa and the magical disease-fighting combo of onions and mushroom.

If kale isn’t your jam or you haven’t decided if you like quinoa yet, you can easily swap in baby spinach and brown rice or any other green/grain combo that you prefer. But this is my fave hands down.

Ingredients

1 bunch kale, stems removed OR 1 bag kale, leaves sliced into strips

1 sweet onion, diced

1 tbs minced garlic OR 3-4 garlic cloves, sliced

1 package button mushrooms, sliced

1-2 tbs extra virgin olive oil (it should cover the bottom of the pan when heated)

1 tbs sesame oil or to taste

2-3 tbs soy sauce or to taste

1 pinch sea salt or Himalayan pink salt

1 ½ cups uncooked quinoa

1 tbs ghee or unsalted organic butter

3 cups water

Optional add-ins

Hummus: I like garlic or red pepper varieties

Authentic Greek feta cheese made from sheep/goat milk

1 avocado

Gomasio seasoning

Cooking Instructions

1. Place quinoa in a small colander and rinse under cold water, then add to a medium pot

2. Fill pot with 3 cups water and ghee or butter

3. Bring to boil on high flame and cook uncovered for 5 mins

4. Turn off flame, cover and let steam for 15 mins. Quinoa should be slightly translucent when done. Set aside

5. In a large pan, heat olive oil until hot on medium flame and add onions and garlic

6. Sauté until onions begin to soften, then add mushrooms cook until onions are caramelized and mushrooms are soft (mushrooms not pictured)

7. Add kale and cover sauté; adjust heat to medium-low flame

8. Let steam for 5-8 minutes, mixing often. Kale should be wilted and soft by the end.

9. Turn flame to low and add quinoa, then season with salt, sesame oil and soy sauce. Mix on low heat for an additional 2 minutes, then remove from flame

10. Optional add-ins: I like to mix in slices of avocado and feta and serve with hummus on the side for extra flavor and protein, then sprinkle with gomasio

Chew and enjoy!

xo Saranna