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Category Archives: Avocado



I used to hate avocado…I know, what was I thinking? In the past couple years I’ve come to love them. Only a couple weeks ago did I discover the joys of cutting an avocado in half and filling one of the centres with olive oil, balsamic vinegar, salt and pepper. Who knew something so simple could be so delicious?!

I had seen this receipe and wanted to do it for ages, but never got around to it…until now. And let me tell you, it is so so SO good. I can’t even express in words how delicious this was. Try it. You won’t regret it.

1/2 a ripe avocado
1 egg
A dash of salt and pepper
Toppings of your choice (I used goat cheese and dill, but you can do anything! Hot sauce, any herbs, bacon, chopped tomatoes, etc.)

1. Pre-heat your oven to 425 degrees.
2. Take your half avocado. If the hole looks too small to fit a whole egg, scoop out some avocado with a spoon (I failed in scooping the first time, my egg white ran wild and I had to delicately scoop it back in).
3. Put your avocado into a small baking dish. If your avocado is tilting over, try support it using the edge of the baking dish, otherwise your egg will run out.
4. Crack the egg into the avocado.
5. Sprinkle on some salt and pepper then carefully place into the oven.
6. Bake for about 15 minutes. It’s an approximate and really depends on how you like your egg cooked. You can keep checking to see when it’s ready to your liking.
7. Remove from oven. Sprinkle on whatever toppings you want. Grab a spoon, and enjoy!

Original recipe from:


Avocado Salad

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I used to hate avocados but over the last few years I’ve started to love them.  They taste nice, and are great in healthy fats.  This recipe comes from the Green Door, an amazing vegetarian buffet-style restaurant in Ottawa, Canada.  This salad is super easy and so delicious!

2 ripe avocados
1/2 medium red onion, thinly sliced
1 large clove garlic (or 2 smaller…you can never have enough garlic!), crushed
1 tbsp lemon juice
2 tbsp olive oil
1 tbsp umeboshi vinegar

1.  Place the onion and garlic in a bowl.
2.  Pour lemon juice and umeboshi vinegar over the onion and garlic. Let marinate for 10 minutes (or until the onion has wilted).
3.  Peel and slice the avocados.
4.  Just before serving, add the olive oil to the marinated onion mixture.
5.  Pour over avocados.  Mix gently.

*Umeboshi vinegar can be found at health food stores such as the Wheat Berry.

Salmon fishcakes with mango and avocado salsa


For salmon cakes:
1 lb salmon fillet (boneless and skinless)
2 eggs
1 jalapeño pepper, chopped super finely
2 Tbs coconut flour (or 1.5 tbsp regular flour and 1/2 tbsp shredded unsweetened coconut)
1/4 tsp salt
1/4 tsp pepper
coconut oil

For mango and avocado salsa:
1 large ripe mango
1 large ripe avocado
1/2 small red onion, diced
4 tbsp chopped cilantro (optional)
olive oil
lime juice


  1. Dice salmon into tiny little pieces and put aside.
  2. Beat eggs in a large bowl. Mix in coconut flour, salt, and pepper.
  3. Finely chop the jalapeño and add to the egg mixture.  Add the salmon and mix well.
  4. Warm a frying pan over medium-high heat, and add coconut oil when pan is hot.
  5. Test the pan to be sure it is hot by dropping a tiny bit of salmon mixture in the pan– it should sizzle immediately.
  6. Add the salmon mixture to the coconut oil in small (3″ish) cakes and fry until they are golden brown on the outside, and cooked pink on the inside (a minute or two on each side).
  7. In the meantime, prepare salsa:  combine diced mango, avocado, red onion, and cilantro (optional) in a bowl.  Drizzle some olive oil and lime juice on top.  Serve on top of salmon cakes.

You can find the original recipe here.