Southwest Pasta Salad

We had a nice little get away a few weeks ago and headed down to Lake Mead with a group of friends. It was a much needed get away. But when stuck on a beach for hours on end (I'm not complaining) you better go prepared with coolers of food. I started looking for foods that would be filling and easily stored and came across this beautiful salad. It's fresh, filling and is perfect for picnic or beach settings. So to sum it up...its perfect for SUMMER!

Southwest Pasta Salad
6-8 SERVINGS 
PREP: 10 minutes           COOK: 20 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 4 cups package bow tie pasta
• 1 1/2 cup frozen corn
• 1 can black beans, drained and rinsed
• 1 1/2 cup chopped peppers
• 1/4 cup chopped red onion
• 1/4 cup cilantro

Dressing Ingredients

• 3 tablespoons olive oil
• 3 tablespoons rice vinegar
• juice from 4 limes
• zest of 1 lime
• 1 teaspoon sugar
• 1/4 teaspoon garlic powder
• 1 1/2 teaspoons chili powder 
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne
• pinch of salt

DIRECTIONS

---

1. In a large pot, cook pasta according to package. When pasta has 1-2 minutes left, add in frozen corn. 
2. Drain pasta and corn and rinse with cold water.
3. While pasta is cooking, drain and rinse black beans. Chop peppers, onion and cilantro. 
4. Combine beans, peppers, onion and cilantro with pasta in a large bowl. 
5. In a blender or resealable jar, combine all ingredients for the dressings and mix until combined. Pour over pasta and mix well. 
6. Best served when chilled for a few hours. 

NUTRITION FACTS

---

Without Dressing

   1 cup serving    217 calories  1g fat  44g carbs   9g protein    7g sugar   

With Dressing

   1 cup serving    300 calories  9g fat  49g carbs   9g protein    10g sugar   

Enjoy!
Recipe adapted from Chelsea's Messy Apron 

Chicken Fajitas

Mexican food and I have a loving relationship. It seems like no matter what Mexican dish I create lately turns out awesome - which is such a confidence booster for my cooking skills! So when I was craving fajitas the other day and came across this recipe, I pretty much knew I had to try it... that very night. Let me tell you - it did not disappoint. As I mentioned below, the recipe makes about 6 servings and with just me and the hubby - we still ate it all in about 2 days. (Makes awesome leftovers by the way!) Super delicious. Super quick and easy. And even after eating it all, I'm still craving more.

Chicken Fajitas
6 SERVINGS 
PREP: 1 hour 15 minutes           COOK: 20 minutes            READY IN: 1 hour 35 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

For the marinade:

• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1/4 cup brown sugar (or sweetener of choice)
• 2 tablespoons lime juice
• 2 tablespoons white vinegar
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/2 teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon cumin

For the fajitas:

• 3 boneless skinless chicken breasts, cut into strips
• 1/2 onion, thinly sliced (red, yellow, or white onion can be used)
• 1 green pepper, thinly sliced
• 1 red pepper, thinly sliced
• 1 tomato, thinly sliced 
• Tortillas (corn or flour)
• Avocado
• Sour cream

DIRECTIONS

---

1. Mix all the "marinade" ingredients together in a large Ziploc back (or Tupperware container), including the sliced chicken. 
2. Marinade for a minimum of 1 hour or up to 12 hours.
3. In a large skillet, heat 1 tablespoon of oil. Add the marinade and chicken and saute until chicken is cooked through. (About 10 minutes)
4. Add the onion, peppers, and tomato and cook for 2 -3 minutes, or until tender. 
5. Serve with corn/flour tortillas and your favorite toppings. We love to add avocado and sour cream but salsa, cheddar cheese, etc. would be good too!

NUTRITION FACTS

---

2 corn tortillas with ingredients   483 calories  23 g fat  45 g carbs   27 g protein   13 g sugar   

Enjoy!
Recipe adapted from Meaningful Eats

Dijon Chicken Salad

This is one of those dishes that I came across online and just HAD to make. This is the perfect make-ahead salad to pack in your lunches for the week, or just for a healthy weeknight dinner.

A little warning, it's a little time consuming with the different steps to prepare, but if you buy pre-grilled chicken and pre-roasted peppers that will save you a lot of time. If you have time to make it by scratch you wont be disappointed! I fed this to my 10-month-old and he loved it! I ended up not adding all the dressing to the salad but I did just enough to coat it and get the flavor.

Dijon Chicken Salad
6 SERVINGS 
PREP: 20 minutes           COOK: 30 minutes            READY IN: 50 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 4 boneless, skinless chicken breasts
• 4 bay leaves
• 1 quart fat free, low sodium chicken broth
• 1 tablespoon minced garlic (or 2 fresh garlic cloves, finely chopped)
• 1/2 cup sunflower seeds or sliced raw almonds (optional)
• 1/2 red onion, diced
• 1/2 bunch asparagus, roasted and diced
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 2 large bell peppers, roasted (or store bought works great too)
• salt and pepper to taste

Dressing:

• 1/3 cup fresh parsley
• 1/3 cup fresh basil
• 2 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon minced garlic
• 1/4 teaspoon sea salt
• 1/4 cup olive oil
• pepper to taste

DIRECTIONS

---

1. To roast your peppers preheat oven to 450º. On a lined baking sheet, spray with coconut oil. Cut peppers into quarters and place skin-side up. Bake peppers for 15-20 minutes, or until the skin begins to blacken (its okay if its black--that's what you want). Once peppers are done transfer them to either a ziploc back or a covered bowl to allow them to steam. 
2. While peppers are roasting, mix asparagus with a little olive oil and sprinkle with salt and pepper. When peppers have about 10 minutes left, throw asparagus on the baking sheet. Allow them to roast 5-10 minutes (depending on the thickness of asparagus). Allow asparagus to cool before chopping. 
3. For the salad add chicken broth and bay leaves in a large skillet with a lid and allow it to come to a simmer. 
4. Add chicken breasts to the skillet and bring broth to a boil. Cover pot. Allow chicken to cook for 15-20 minutes, depending on size of chicken. 
5. While chicken is cooking you can prepare the other salad ingredients. Chop garlic, onion, asparagus, basil and parsley and place them in a large bowl.
6. Take your peppers out of the bowl, or whatever you placed it in, and remove the skin. They should just slide right off. Chop peppers and add them to the salad mixture. 
7. Once chicken is cooked, shred it into bite size pieces and add it to your salad. 
8. To make the dressing, add all ingredients to a blender until combined. Add dressing to your salad and toss to combine. 

NUTRITION FACTS

---

    1 serving    120 calories  2g fat  6g carbs   16g protein   4g sugar   

Enjoy!
Recipe adapted from stiritup.me

Chicken Sautéed with Apples

I'm a huge fan of apples. I eat at least one every single day. They are my favorite snack, lunch, or before bedtime treat. So, when I found this recipe for chicken sautéed in apples - I knew I had to try it!

It turns out that apples are good for more than just eating with peanut butter! They added great flavor to the chicken and was a good mixture with the onions.

Chicken Sautéed with Apples

4 SERVINGS 

PREP: 10 minutes           COOK: 20 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 4 chicken breasts, halved 
• 1 tablespoon olive oil
• 1 firm apple, cored and sliced into 1/2 inch strips
• 1 cup apple juice
• 1 large onion, sliced into 1/2 inch strips
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• 2 tablespoons Dijon mustard
• salt and pepper

DIRECTIONS

---

1. Heat the oil in a large skillet. Place chicken breasts over oil and sauté until golden brown. 
2. Add the apple, juice, onion, garlic, thyme, salt, and pepper. Cover and simmer for 6-8 minutes, or until chicken is cooked through.
3. Remove the chicken, apples, and onions. Bring the sauce to a boil and boil for 5 minutes. 
4. Whisk in the mustard. Replace the chicken, apples, and onions in sauce.

NUTRITION FACTS

---

    4 servings    490 calories   15.8 g fat  35 g carbs    51 g protein    26 g sugar   

Enjoy!
Recipe adapted from Real Simple

Parmesan Orzo

Remember my obsession with orzo? Well, I'm still on that train and look for any way possible to incorporate it into our meals. This works great as a main dish or as a side dish. It's easy to mix with some meat or vegetable and looks like cute little noodles... what more could you ask for??

This recipe in particular is one of our absolute favorite side dishes. My mother-in-law makes it for us and before I can go back for seconds - it's gone. Everyone loves it and looks forward to when it is on the table.

Parmesan Orzo
6 SERVINGS 
PREP: 5 minutes           COOK: 20 minutes            READY IN: 25 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 tablespoons olive oil
• 1/2 cup onion, chopped
• 1/2 teaspoon salt
• 2 cloves garlic, minced
• 1 1/3 cup orzo
• 2 1/2 cups chicken broth
• 1 cup peas
• 1 cup parmesan cheese (shredded is preferred but grated works as well)

DIRECTIONS

---

1. Pour olive oil into large skillet on medium heat. Add onion, salt, and garlic. Sauté for 5 minutes, stirring occasionally.
2. Add orzo. Cook for an additional 5 minutes, or until orzo turns golden brown. 
3. While stirring, pour chicken broth over orzo mixture. Reduce heat to low and cover skillet. Cook for 10 minutes, stirring occasionally. 
4. When liquid is absorbed, mix in peas and parmesan to orzo. 

NUTRITION FACTS

---

    1 cup serving    386 calories   16.8 g fat   34.7 g carbs    23 g protein    4.1g sugar   

Enjoy!

Simple Crockpot Chicken Tacos

As mentioned before, this soup is one of the easiest and tastiest soup recipes we've ever had - one we definitely have on repeat. The great thing about it is how versatile it is. You can add this and that - it will still be delicious! Well, these super simple crock-pot chicken tacos are right up the same alley. Not much work required - but lots of flavor in return! I love this recipe for those days when I just don't have the energy to cook, because lets face it - we all have them. These chicken tacos pretty much cook themselves... thank goodness for our crock-pots.

Simple Crockpot Chicken Tacos
4 SERVINGS 
PREP: 10 minutes           COOK: 3-6 hours            READY IN:3 hours 10 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 boneless, skinless chicken breasts (frozen or thawed)
• 1 medium onion, chopped
• 1 package taco seasoning
• 16 ounces salsa
• 1 can whole kernel corn
• 4 flour tortillas

DIRECTIONS

---

1. Place frozen (or thawed) chicken in crock-pot. 
2. Sprinkle onions over chicken. Add taco seasoning, salsa, and corn.
3. Let cook for 3 hours (thawed chicken) to 6 hours (frozen chicken).
4. When chicken is cooked, shred and place back in salsa mixture.
5. Serve on tortillas with desired toppings such as lettuce, sour cream, cheddar cheese.

NUTRITION FACTS

---

    1 1/4 cup serving (not including toppings)    361 calories   13.7 g fat   30 g carbs    31.6 g protein    5.8 g sugar   

Enjoy!
Recipe adapted from wikiHow

Roasted Red Pepper Soup

I had this wild hair the other day to challenge myself and do something I've never done in the kitchen before: roast red peppers and make some soup. I've always been a fan of the roasted red pepper soup from Trader Joe's so I figured I could replicate the yummy soup and make it a little healthier on my own by using fresh ingredients. There's nothing like a nutrition-packed soup that makes me happy. I didn't know what the nutritional stats were when I made this soup, and knowing I got 4 servings out of this surprised me that it was only 83 calories per serving! I served it with a nice vegetable salad on the side and was more than satisfied for dinner. I think it had something to do with the nice flavor punch in the soup. I hope you enjoy this as much as I do.

Roasted Red Pepper Soup
4 SERVINGS
PREP: 10 minutes           COOK: 70 minutes            READY IN: 80 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 4 large red peppers
• 2 large garlic cloves, minced
• 1/2 medium onion, diced
• 2 tomatoes, diced
• 32 ounces chicken broth (or vegetable broth would work too)
• 1/4 cup milk (optional, but I like my soup a little creamy)
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1 teaspoon lemon pepper
• 1/2 teaspoon black pepper

DIRECTIONS

---

1. Roast the red peppers. If you have never done this, it's okay. I hadn't either and it's really very simple. Cut the peppers in half and deseed the peppers. Lay them down on a baking sheet lined with parchment paper, cut side down. In an oven set to 400ºF, bake the peppers for 15-18 minutes. The peppers should be charred (about 1/2 of the pepper will be black) and then they're ready to be pulled out of the oven.
2. Put the peppers in separate dish and cover for 15 minutes. Peel the outside skin off the peppers and dice.
3. In a large pot, sauté the garlic and onion until tender, about 5-7 minutes. 
4. Add the red peppers, tomatoes, and chicken broth. Bring to a boil and simmer for 30 minutes.
5. Blend in a blender until smooth.
6. Place back on the stovetop and add milk, lemon juice, salt, lemon pepper, and black pepper. Simmer for 3 minutes.
7. Serve in a bowl and top with cheese if you'd like. Mozzarella or goat cheese are great options.

NUTRITION FACTS

---

(not including a cheese topping)

    1 1/2 cup serving    83 calories   2g fat   10.3g carbs    6.8g protein    6g sugar   

Enjoy!
Recipe adapted from Closet Cooking.

Lightened-Up Zupas Garden Chowder Soup

Do you have loads and loads of zucchini left over from your summer gardens? I don't, but I wish I did. It's my favorite vegetable to cook with. You can make zucchini bread, muffins, brownies....the list goes on. Out of all of those delicious treats, this soup is my favorite way to incorporate zucchini into my meals. Yup, I said it...soup over treats!

Zupas has a specially place in my heart, but sadly this soup only comes out during the summer so I have to get my fix in while I can. The first week I tasted this I think I had it almost every day for the next 2 weeks. I just couldn't get enough. Summer is clearly over (insert crying), but my love affair with this dish is not, so... I brought it to my kitchen. My husband loves that it's easier on the wallet, and we get it all year round!! I've tried multiple recipes and this one is our favorite!

Zupas Garden Chowder
8 SERVINGS 

PREP: 10 minutes           COOK: 20 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 tablespoon butter (I use Brummel & Brown yogurt spread)
• 2 medium zucchini, diced
• 1 medium onion, chopped
• 2 tablespoons parsley
• 1 teaspoon basil
• 2 tablespoons flour
• 3 cup water
• 2 chicken bouillon cubes 
• 1 teaspoon lemon juice
• 1 can Rotel diced tomatoes, undrained
• 1 can low fat evaporated milk
• 1 can corn
• 1/4 cup grated Parmesan cheese
• 1 cup cheddar cheese, plus extra for garnish
• salt and pepper to taste

DIRECTIONS

---

1. In a 5 Qt pan (or larger) sauté zucchini, onion, parsley and basil in 1 tablespoon butter until vegetables are tender. 
2. Stir in flour, salt and pepper. Gradually add in water. 
3. Add the bouillon cubes and lemon juice. Bring to a boil. Cook and stir for roughly 2 minutes until it starts to thicken. 
4. Add tomatoes, corn, and milk. Bring to a boil. Reduce the heat and let it simmer for 5 minutes, or until corn is tender. 
5. Before serving, add in Parmesan and cheddar cheese. 
6. Garnish with a little extra cheddar cheese and eat up! 

NUTRITION FACTS

---

    1 cup serving   171 calories   10g fat   15g carbs    14g protein    10g sugar   

Enjoy!
Recipe adapted from tasteofhome.com

Recipe Refresh: Chili Con Queso

I love a good challenge, and these recipe refreshes do just that. I've always found ways to make recipes healthier by adding in the reduced or non-fat ingredients. My husband is probably sick of it, but he'll thank me later, he just doesn't know it yet! :)  I'm a sucker for cheese dips, but knowing how much fat and calories they have just isn't appetizing to me. So I decided to "lighten" up one of the best dips, chili con queso! I can't test to see if my baby likes it yet, but it's been husband approved.

Chili con Queso
10 SERVINGS 
PREP: 5 minutes           COOK: 8 minutes            READY IN: 13 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 tablespoon butter (I used Yogurt Based Brummel and Brown)
• 1 tablespoon chopped onion
• 1 - 10 oz. can Ro-tel tomatoes with green chilies
• 1/4 cup cilantro, chopped
• 2 cups lowfat evaporated milk
• 1/2 cup nonfat plain greek yogurt
• 8 oz. cheddar cheese, shredded

DIRECTIONS

---

1. In a medium sauce pan, over medium heat, melt the butter. Saute the onion and tomatoes until tomatoes start to break down, about 5 minutes. 
2. Add in cilantro, evaporated milk, and greek yogurt. Stir to combine. 
3. Add in cheese and stir until it is melted. 
4. Serve warm with your favorite chips or crackers.

*Best if kept warm when serving so it doesn't 'harden' up

NUTRITION FACTS

---

  1/4 cup   108 calories  5g fat  6g carbs   10g protein   1g sugar   

Enjoy!
Recipe adapted from allrecipes.com

Wisconsin Cheddar Cauliflower Soup

Zupas, a restaurant located throughout Utah, has some of the best light (and filling) foods I've yet to find. My husband and I go there for most date nights because we love their unique selection of paninis, soups, and salads. This soup, known at Zupas as the "Wisconsin Cauliflower Soup," is to die for! I have never used cauliflower for a soup base and boy, have I been missing out. The cauliflower made this soup thick and very flavorful - I definitely think we will be making it again soon (especially as the weather continues to get more chilly!)

Wisconsin Cheddar Cauliflower Soup
6 SERVINGS 
PREP: 10 minutes           COOK: 30 minutes            READY IN: 40 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 tablespoons olive oil
• 1 onion, chopped
• 1/4 cup flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 cups water
• 1 (14.5 oz) can chicken broth 
• 1 head cauliflower, cut/broken into 1 inch pieces
• 1 teaspoon Dijon mustard
• 1 cup sharp cheddar cheese, shredded
• 1 cup pepper jack cheese, shredded

DIRECTIONS

---

1. In a large saucepan, saute onion in olive oil for 10 minutes (or until golden brown), stirring occasionally. 
2. Mix flour and salt with onion, then gradually add milk, water, and chicken broth to onion mixture.
3. Add cauliflower and heat to a boil. Reduce heat to low and simmer for about 15 minutes or until cauliflower is soft.
4. Spoon cauliflower from soup mixture into a blender and mix until smooth, about 3 minutes. 
5. Return cauliflower to soup mixture in saucepan. Mix in mustard and cheeses until melted.

NUTRITION FACTS

---

    2 cup serving    308 calories   18.4 g fat   20.9 g carbs    17.3 g protein    9.8 g sugar   

Enjoy!
Recipe adapted from Butter with a Slice of Bread

Spaghetti Squash with Meat Sauce

What's the first meal that comes to mind on days when dinnertime sneaks up on you? If you said spaghetti then you read my mind. When you're trying to cut the carbs, though, that meal is a no-no! So what looks and tastes like spaghetti, but doesn't put you on a carb overload? SPAGHETTI Squash. The name says it all! I'll be honest, I'd never made, let alone ate, spaghetti squash in my life - so I was a little skeptical - but it's REALLY easy to cook and tastes great! I hope you enjoy this refresh, we sure did!

Spaghetti Squash and Meat Sauce
4 SERVINGS 
PREP: 15 minutes           COOK: 40 minutes            READY IN: 55 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 1 small spaghetti squash, cut in half lengthwise
• 1 lb 93% lean ground beef 
• 1/2 white onion, diced
• 1 zucchini, diced
• 1/2 green pepper, diced
• 1/2 red pepper, diced
• 1 14 oz can crushed tomatoes
• 1 teaspoon red pepper flakes
• 2 cups traditional canned/bottled tomato sauce (such as Prego, Ragu, etc.)

DIRECTIONS

---

1. Preheat oven to 375ºF.
2. Cut spaghetti squash in half lengthwise and scoop out the seeds. Place squash in a baking pan, cut side down, with a few inches of water in the dish. Cook in oven for 40 minutes, or until squash is tender and can be pierced with a fork. 
3. While squash is in the oven start preparing the meat sauce by placing ground beef and onion in a skillet over medium heat until meat is crumbly and browned. Drain any grease and set meat aside.
4. In another skillet heat 1 tablespoon olive oil and cook 1/2 zucchini, red pepper, green pepper, crushed tomatoes and prego sauce until vegetables are cooked through and soft. 
5. Combine veggies with meat and onions. Simmer on low/medium heat. Add crushed red peppers. 
6. Scrape inside of spaghetti squash with a fork and divide into 4 dishes. Drizzle squash with a little olive oil, about 1 tablespoon. Add 1 and 1/2 cups meat sauce and sprinkle with remaining zucchini. 

NUTRITION FACTS

---

    1 cup serving   360 calories  10g fat  28g carbs   38g protein   16g sugar   

Original Recipe	Refresh Recipe
200 calories for noodles	50 calories squash
41g carbs in 1 serving noodles	28g carbs 1 serving w/sauce

Enjoy!

Healthy Chicken Chili

I'm originally from Nebraska and one of the traditions we had growing up was to serve chili with cinnamon rolls. I didn't think it was weird until I lived somewhere else. When living elsewhere, I would always see chili served with cornbread. The minute I would mention cinnamon rolls, people thought it was a very strange combination. Whenever I serve chili at home, I still want to pair it with cinnamon rolls. I love the pairing of salty with sweet, and when I was back in Nebraska after college, I even converted a few non-native friends to the tradition. I pictured this bowl of chili with cornbread, however, because I'm still on the hunt for a halfway healthy cinnamon roll recipe. If you have any tips to share, please do so in the comments below.

Healthy Chicken Chili
8 SERVINGS 
PREP: 15 minutes           COOK: 15 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 2 large chicken breasts, cooked, shredded
• 1/2 medium onion, diced
• 1/2 green pepper, diced
• 1 quart canned tomatoes (or 28 ounce canned stewed tomatoes)
• 1 cup water
• 1 can pinto beans, drained and rinsed
• 1 can black beans, drained and rinsed 
• 1 can red kidney beans, drained and rinsed 
• 1 cup frozen corn
• 4 garlic cloves, minced
• 1 1/2 teaspoon cumin
• 1 teaspoon unsweetened cocoa powder
• 1 1/2 tablespoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons low-sodium soy sauce

DIRECTIONS

---

1. In a large pot, combine shredded chicken, onion, green pepper, tomatoes, and water. Bring to a boil for 3 minutes.
2. Add the remaining ingredients. Bring to a boil, then simmer for 10 minutes.
3. Serve (with cornbread ... or a cinnamon roll) and enjoy.

NUTRITION FACTS

---

    1 cup serving    391 calories   5.5g fat   54.7g carbs    32.8g protein    5.4g sugar   

If you feel so inclined, top with a little sour cream and cilantro. I don't know what it is about chili, but I have a hard time giving up the sour cream.

Enjoy!
Recipe adapted from Snixy Kitchen
Linking up here

Guacamole Deviled Eggs

I feel like you should all thank me ahead of time for this appetizer...they are that good! If you're ever in need of a side dish, or even just a healthy snack, these deviled eggs are the answer to your prayers. They are easy, quick (depending on how fast you can peel an egg...me, not so fast), and best of all, healthy! Make them today, you won't regret it.

Guacamole Deviled Eggs
24 SERVINGS 
PREP: 15-20 minutes           COOK: 30 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 12 eggs
• 1 1/2 avocados
• 1/4 cup chopped cilantro
• 1/4 cup chopped onion
• handful of cherry tomatoes (optional)
• Olive oil
• 2 teaspoons minced garlic, or garlic salt to taste
• 1 squirt lemon juice
• dash of red pepper flakes
• dash of salt

DIRECTIONS

---

1. Hard boil your eggs by placing them in a pot of cold water, making sure the water covers the eggs completely. Once water get to a rolling boil, remove from heat and let them sit for 15 minutes
2. Move to ice bath for 15 more minutes (making it easier to peel)
3. Peel eggs and slice them in half length wise
4. Gently remove the egg yolks and place them in a separate bowl and the whites on your serving plate
5. Add avocado to yolks and combined until creamy. If mixture isn't easily spreadable you can add olive oil, a little at a time. 
6. Add in cilantro, onion, tomatoes, garlic, lemon juice, and red pepper flakes to the avocado/yolk mixture. 
7. Spoon or pipe the mixture onto the egg whites. Sprinkle with salt and serve. 

NUTRITION FACTS

---

    1 serving   57 calories  4.1g fat  2.5g carbs   3.3g protein   1g sugar   

Enjoy!
Linking up here.
Recipe adapted from Primal Women in the Kitchen