Healthy Mexican Breakfast


      I think tempeh is kind of unfairly stigmatized. Tofu is mainstream now but its’ lumpy, rugged brother, Tempeh, hasn’t had his moment yet. I prefer tempeh actually, it’s a much more interesting (some would say toothesome) texture and it takes on the flavor of whatever you cook it in and brings its’ own earthy flavor. I once had a tempeh “BLT” and the tempeh was so well marinated and cooked I couldn’t believe it wasn’t bacon. And I love my bacon so that’s sayin something.

Also, shout out to the Avocado Man at the SLO Farmers Market– 5 of these beauties for $2. If that’s not a reason to be the happiest town in America I don’t know what is

{serves 1}

  • 1/2 can black beans
  • 1/2 can pickled chilis
  • 2 tsp garlic salt
  • 2 tsp paprika
  • chili flakes
  • 3 tbsp olive oil
  • 1 egg
  • 5 slices tempeh
  • 1/4 yellow onion
  • 2 cloves garlic
  • 1/4 avocado
  1. mince garlic and and dice onions
  2. heat 2 tbsp olive oil over medium high heat and add garlic then onions
  3. when onion is turning opaque add the beans and pickled chilis and stir to incorporate
  4. in another small pot bring water to a boil, then add egg (gently!) and reduce to a simmer and cook for 5-8 minutes depending on how soft you want your egg yolk, I like mine right at the 5 minute mark
  5. get it out with a slotted spoon and run it under cold water
  6. in a small saute pan heat 1 tbsp olive oil, paprika and garlic salt over medium low heat
  7. slice tempeh into strips and add it to the pan, when browned on one side flip each slice then remove from heat
  8. serve bean slop in a bowl, peel egg and throw it in there, slice avocado and add it, then top with tempeh and dig in

© 2016, domenicadreamsofcalamari. All rights reserved.

Dark Chocolate Avocado Brownies

  • 1 ripe avocado
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup flour
  • 1/4 cup brown sugar
  • 2 tbsp honey
  • 1 egg
  • 1 tsp vanilla extract
  • 3 tbsp cinnamon
  • 2 oz dark chocolate chunks
  1. pre-heat oven to 350° and line a pan with parchment paper or baking spray
  2. combine mashed avocado, sugar, egg and vanilla extract in a medium sized bowl
  3. in another bowl whisk together the cocoa powder, flour, 2 tbsp of cinnamon and baking soda
  4. mix together wet and dry ingredients until just combined and add chocolate chunks
  5. bake for 8-10 minutes or until toothpick comes out clean, sprinkle remaining tbsp cinnamon over top

© 2014, domenicadreamsofcalamari. All rights reserved.

œufs en Avocat

This is one of my favorite breakfasts and fairly fast and easy. Lots of protein, good fats and verrry tasty. At this time of year when avocados are plentiful, it’s especially appealing.

  • 1/2 of an avocado (preferably a large one)
  • 1 egg
  • pepper
  • salt
  • 1 sprig basil
  • 2 tsp feta cheese
  1. cut avocado in half, using the half without the seed, hollow out hole to fit an egg (depends on size of avocado and pit)
  2. fill with egg and sprinkle salt, pepper and whatever spices you feel like on top
  3. bake at 350° F for 15 minutes
  4. remove and add feta then return to oven and put under broil for 10 more minutes or until egg turns white and looks set (cooked to your liking)
  5. serve with basil, great with a good piece of bread or roasted potatoes (pictured)

© 2014, domenicadreamsofcalamari. All rights reserved.

Creamy Avocado Sauce/Dip

This recipe came to me one night when my mom had made a spicy dinner and we had a huge about-to-go bad reed avocado sitting around. I used spices to compliment the flavors of her dish. It was great as a cooling agent and it was just as good the next day as a snack on crackers.

Avocado Sauce/Dip:

  • 1 lg reed avocado
  • juice of 1 lemon
  • 1 pinch dried ginger
  • a few grinds of black pepper
  • a pinch salt
  • 3 tbsp plain nonfat/lowfat yogurt
  • 2 garlic cloves, minced
  1. blend all ingredients in a food processor




© 2014, domenicadreamsofcalamari. All rights reserved.

Related Posts Plugin for WordPress, Blogger...