Ingrid once said, “if I had to eat only one food for the rest of my life, it would be avocado”. I agree. I think most of us have probably made this unnecessary decision of selecting the one food item you could eat for the rest of your existence… Guacamole makes everything better and the roasted corn adds a unique and delicious flavor!
Roasted Corn Guacamole
2 Ripe Avocados
handful of cilantro
2 green onions
1/2 bag of Trader Joe’s Roasted Corn
salt & pepper
Peel and mash two avocados. Dice tomatoes, green onions and cilantro. Blend avocado with tomatoes, onion, and cilantro. Mix in roasted corn and the juice of one lime. Add salt & pepper to taste.
Loaded with protein and fiber, lentils are not only a healthy meal option–but a tasty one too! Growing up, our mom prepared lentil soup during the chilly months; however, we’ve managed to enhance their flavor with our own special recipe. With steamed lentils from Trader Joe’s and an array of vegetables, lunch is served.
Lentil & Veggie Medley
Heat 1 tablespoon of grape seed oil over medium heat. Chop carrots, red onion, zucchini, squash and bok choy and add to preheated pan. Saute vegetables and add prepared lentils. Heat thoroughly.
*If you’d like a little spice (and added nutritional value) sprinkle cayenne pepper while sauteing vegetables.
Neither of us can remember the last time we had a Pop Tart. However, when we saw this revamped childhood treat at Local Coffee, we decided to reintroduce it into our lives. In an effort to reduce our intake of processed sugars, this homemade version is great for giving us the sweet morning fix a little more naturally. Using prepared pie crust and fresh peaches, we made this delicious treat into an acceptable part of our diets.
Peach Hand Pie
Preheat oven to 350. Cut a fresh peach into small pieces and add a teaspoon of honey. Unroll pie crust and add a tablespoon of fruit (without the juice) to the crust, making small mounds. Unroll a second pie crust on top of the peaches and using a glass (or cookie cutter), cut out pie circles. Using a fork, seal the edges of the pie crust and bake for about 20 minutes (or until golden). If you’d like an added touch of sweetness, drizzle honey before enjoying.
Most of our posts and projects have a bit of a recurring theme—simplicity. For us, crafting and cooking is a time to unwind and think about little else. Although we do enjoy the bigger projects, we love keeping it simple and finding beauty in the unexpected. We found these fruit magnets and it brought a nostalgic feeling of Ingrid’s godparent’s home. Remember this fruity fridge decor? And, you guessed it….spray paint! Such a simple idea created a bold new look. For these we used a metallic silver Krylon paint.
Prickly Pears can be quite intimidating with their tiny, almost invisible needles waiting to implant themselves into your skin. Growing up, we spent our summers in Mexico and the prickly pear (in Spanish, tuna) is one of the many foods that bring dear memories of our grandmother’s home. When they’re at their peak (usually in late July-August) we take home as many as the bag will hold. Our simple guide below on peeling the tuna will hopefully ease your fears, so that you can conquer this delicious fruit and enjoy in your own home (over the sink, dribbling down your chin as we sometimes do!).
Cut off the ends of the prickly pear and make one incision from top to bottom through the skin.
Carefully open the skin to each side and peel off in one piece.