The Best Avocado Deviled Eggs

imageIn case you needed another reason to fall in love with avocados, try these deviled eggs. They make a great appetizer and after the Easter weekend, you’ll have plenty of leftover hard boiled eggs to use up. Put those eggs to use with this simple, yet so delicious recipe; you’ll definitely want to make these again and again!

Ingredients

4 Eggs

1/2 Avocado

1 tsp Cumin

1tsp Coriander

1 tbsp Olive Oil

2 Slices of Bacon

Salt and Pepper to taste

Instructions

1: Boil eggs and let cool

2: Peel eggs and slice in half

3: Place egg yolks into a bowl with 1/2 an avocado, and mash together until smooth

4: Season with salt and pepper

5: Combine coriander, cumin, and olive oil into a small bowl and mix well

6: Combine oil mixture with avocado filling (or save for dripping on-top of devilled eggs before serving)

7: Slice bacon into bits and cook until slightly crispy

8: Spoon or pipe avocado filling onto egg whites

9: Sprinkle bacon bits on top of eggs

10: Refrigerate until ready to serve

Easy, Healthy Cumin-Lentil Spread


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Mmm, lentils. Tasty and good for you, they’re packed with 18 grams of protein, 16 grams of fiber, and only one gram of fat per cup. This spread is simple to make, and you can throw it together as a quick appetizer or snack. If your time is very limited, you can even use a can of lentils instead of dried.

I really enjoy this as a post-workout snack, it’s also delicious as a spread on toast. If you’d like it to have a stronger taste, just add more cumin!

Quick Facts About Lentils:

1. Help with weight loss.

2. High in protein.

3. High levels of soluble fibre help to lower cholesterol.

4. Increase energy.

5. Work as a digestive aid (insoluble fibre).

Ingredients:

  • 1 c cooked lentils (or 1 can)
  • 2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 celery stock
  • 1/2 shallot, roughly chopped
  • 1/4 c water
  • 4 tbsp sunflower seeds
  • 2 tbsp parsley

Directions:

1. Add all ingredients (except parsley) into a blender or food processor.

2. Blend on low until everything is finely chopped.

3. Pour into a serving dish and top with fresh parsley.

4. Serve with pita bread.

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Easy, Healthy Cumin Lentil Spread

  • Servings: 4
  • Difficulty: easy
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(Vegan. Free of gluten, sugar and soy.)

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Ingredients:

  • 1 c cooked lentils (or 1 can)
  • 2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 celery stock
  • 1/2 shallot, roughly chopped
  • 1/4 c water
  • 4 tbsp sunflower seeds
  • 2 tbsp parsley

Directions:

  1. Add all ingredients (except parsley) into a blender or food processor.
  2. Blend on low until everything is finely chopped.
  3. Pour into a serving dish and top with fresh parsley.
  4. Serve with pita bread.

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Baked Indian Spice Chickpeas

As promised from my post Chickpeas: The Facts’, here is one of my favorite chickpea recipes. These are great for a quick snack idea or as a finger food for a social gathering. They are flavorful and very simple to make. If curry isn’t your thing, why not try another seasoning, such as honey and cinnamon, jerk spice, or keep it simple by just tossing in sea salt.

Tips:

  • Skins come off easier when chickpeas are wet.
  • To get the skins off, roll between fingers or roll gently between clean cloths.

Ingredients: 

  • 1 can chickpeas
  • 3 tbsp olive oil
  • 2 tsp curry powder
  • 1 tsp ground ginger
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • Sea salt (to season)

Instructions:

1. Preheat oven to 350F.

2. Rinse chickpeas thoroughly.

3. Remove skins of chickpeas (spices will stick better).

4. Set chickpeas aside to dry.

5. Meanwhile, in a medium bowl mix together spices and oil.

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6. Add dried chickpeas to bowl and toss until an even coat of seasoning has covered the chickpeas.

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7. Pour chickpeas onto a lined baking sheet and spread evenly.

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8. Stirring occasionally, bake for approximately 40 minutes (longer if you want them to be crunchy).

9. Toss in sea salt.

10. Cool and serve! Enjoy within the same day.

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Baked Indian Spice Chickpeas

  • Servings: 3-4
  • Time: 0hr 55mins
  • Difficulty: easy
  • Print
Baked Indian Spice Chickpeas

(Vegan. Free of gluten, soy, and sugar)

Recipe Type: Snack 

Preparation Time: 15 minutes

Bake Time: 40 minutes

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Ingredients: 

  • 1 can chickpeas
  • 3 tbsp olive oil
  • 2 tsp curry powder
  • 1 tsp ground ginger
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • Sea salt (to season)

Instructions:

  1. Preheat oven to 350F.
  2. Rinse chickpeas thoroughly.
  3. Remove skins of chickpeas (spices will stick better).
  4. Set chickpeas aside to dry.
  5. Meanwhile, in a medium bowl mix together spices and oil.
  6. Add dried chickpeas to bowl and toss until an even coat of seasoning has covered the chickpeas.
  7. Pour chickpeas onto a lined baking sheet and spread evenly.
  8. Stirring occasionally, bake for 40 minutes or until desired firmness is achieved.
  9. Toss in sea salt.
  10. Cool and serve! Enjoy within the same day.

As seen on James Beard Foundation