green Archives -

Green Egg Avocado Stuffed Muffins

on March 16, 2016April 28, 2021 By Kelley 2 Comments

These Green Egg Avocado Stuffed Muffins make the perfect weekday on-the-go breakfast! They are healthy, packed with protein and nutrients, and so very yummy! And they are green, thanks to some nutritious veggies! Don’t worry you can’t taste the greens, but you can taste the yummy avocado surprise in the middle, along with the ooey gooey melty cheese! Easy, simple and delicious, these egg muffins will be your new favorite breakfast!

So I wanted to make something green today. St. Patrick’s Day is later this week and I just couldn’t think of the appropriate dish to celebrate. I thought about desserts with mint, Irish soda bread, cookies shaped like four leaf clovers, but nothing really stuck. When I set out to create something I have to be super excited about it, and these weren’t doing it for me. I was prepared to go through St. Patrick’s Day without any celebratory creations, that is until this morning when an awesome GREEN idea came over me….

Most mornings I have a fried egg and a side of sautéed greens, usually kale or spinach. This morning I set out to make my usual, then it dawned on me, why don’t I combine the two and make green eggs? And make them in a convenient muffin tin? And stuff them with avocado and cheese??

YES! This is it! Green. Festive. Very healthy. AND YUMMY!

And of course Cricket got out of bed to have a taste of what was cookin’. She got up from her dog bed (which is ON the couch lol), stretched all her legs in her usually morning routine and then scarfed down 3 of these! She approves and I’m sure you will too!

There is nothing better than avocado, eggs and cheese for a savory breakfast!

Here is a great article on The Health Benefits of Avocados.

Green Egg Avocado Stuffed Muffins

4 pasture-raised eggs
3 tablespoons unflavored/unsweetened almond milk (or milk of choice)
1/3-1/2 cup of kale or spinach (or both)
salt and pepper to taste
1 teaspoon of grass-fed butter (ghee, or oil of choice to grease muffin tin)
1/2 avocado (cut into 1″ cubes)
1/4 cup of cheese of choice (preferably organic grass-fed, for paleo omit cheese)

Preheat the oven to 350 degrees F.
Grease a muffin tin with the butter or oil.
Blend the eggs, milk, greens, salt and pepper in a high speed blender until smooth.
Pour the green mixture into each muffin compartment. (fill compartments 3/4 full)
Bake for 10 minutes at 350 degrees F.
Place an avocado cube into each half-baked egg muffin and place cheese on top.
Bake for an additional 10 minutes, then remove and let cool before using a knife to dislodge them from the tin.

Make your Own Terrarium

on February 20, 2016February 20, 2016 By Kelley 1 Comment

This easy to make terrarium will add a splash of vibrant green to your home and it doesn’t require any maintenance to keep up! Anyone can put together this beautiful terrarium, just follow this tutorial!

1.Find a terrarium you like. The one is from IKEA, but can be ordered off of Amazon. Here are a few examples (affiliate links to Amazon):
or

(You can click on the image if you’d like to order from Amazon)

(click on any image to order)

2. Compile various brightly colored natural items to decorate your terrarium, I used a few different colors of moss, a moss ball, sticks, stones, and small birch rounds.

3. Remove the top of the terrarium. Fill the bottom tray with moss.

4. Next layer sticks and rocks onto of the moss. I also chose to add a moss ball.

5. I used an egg crate as a cup to hold several succulents. These add a nice splash of color!

6. I also used a small bird’s nest to hold some larger succulents and stacked the birch rounds on the corner to visually balance the moss ball.

7. Place the top of the terrarium back on the tray. All done! See that was easy breezy! And it looks so professional! Here above is a side view.

Place is anywhere in your home and it’s beauty will catch your eye throughout the day! Enjoy!

Green Bean Casserole {Grain Free, Dairy Free, Paleo}

on December 15, 2015April 2, 2021 By Kelley 8 Comments

This Green Bean Casserole is so creamy and crunchy (thanks to the homemade French Fried Onions) and better than the original! You’ll never guess it’s gluten-free, grain-free, dairy-free, and paleo! (Yes, the Cream of Mushroom Soup recipe is Dairy Free!)

My absolute FAVORITE dish of the Thanksgiving Day feast is the Green Bean Casserole. I wait in anticipation all year for this dish and then eat the leftovers for the entire month of December then make it AGAIN for Christmas! That is how much I love it. Really.

When I decided to clean up my diet I knew this was one dish I’d have to sacrifice. It’s made with canned cream of mushroom soup and french fried onions that have a buttery and crisp bread coating (yum.. mouth watering!), and the only “healthy” ingredient is the green beans. Truly, the veggies are just a way to get more creamy and crunchy goodness in every bite.

I decided that there was no way I couldn’t at least try to replicate this dish in a healthy way, and I set out with great determination and resolve.

Cricket put on her new chef’s hat too and accompanied me in the kitchen for all the trials and tribulations. I offered her a few green beans to show my gratitude but she turned up her nose and looked at me as to say “Um, no… I’m waiting on the turkey!”

And guess what- it was a huge success! This dish has all the creaminess, thanks to the cashew cream, and crunchiness, from the grain-free coating on the fried onions. And yes, I have been eating the leftovers EVERYDAY since, and plan to make it again for Christmas 🙂

HERE IS THE LINK TO THE CREAMY MUSHROOM SOUP (DAIRY-FREE): CREAMY MUSHROOM SOUP

Green Bean Casserole (Dairy free, Grain Free, Paleo, Vegan)

This Green Bean Casserole is so creamy and crunchy (thanks to the homemade French Fried Onions) and better than the original! You’ll never guess it’s gluten free, grain free, dairy free, vegan, and paleo!

1.5 lbs french green beans ((1 bag, cut them into 1/2))
3 cups Creamy Mushroom Soup ((only use 1 cup of broth to make a thick condensed soup))
1/2 teaspoon Himalayan salt
1/2 teaspoon black pepper
1 tablespoon coconut aminos ((or Worcestershire sauce))
1 cup French Fried Onions

Preheat oven to 350 degrees F.
Heat water in a large sauce pan over high until it reaches a simmer.
Add trimmed and cut green beans to the water and cook a few minutes just until they turn bright green, but still crisp.
Remove the green beans immediately and drain.
In a large bowl combine and mix 3 cups of creamy mushroom soup, the blanched green beans, coconut aminos, salt and pepper, and ½ cup of french fried onion.
I recommend letting the green bean mixture sit for about 10 minutes, and some water may separate out. Simply pour it out of the bowl.
Next, pour the mixture into a greased casserole dish and cover with foil.
Bake at 350 for about 30 minutes or until green beans reach desired tenderness. (I prefer them on the crispier side.)
Remove foil and sprinkle the remaining ½ cup of french fried onions on top, increase oven temperature to 425 degrees and move to a high rack in the oven for a few (3-5 minutes), or just until the top is golden brown and crisp.