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

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• 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

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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

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

Enjoy!
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Recipe adapted from Primal Women in the Kitchen

Mexican Stuffed Peppers with Quinoa & Black Beans

Is it just me or does quinoa remind anyone else of fish eggs? Nope...just me? It's taken a while for me to introduce this power food into our diet since I just couldn't get over that. I stumbled upon this recipe and thought I'd give it a go. My husband isn't a fan of peppers or quinoa, and yet this recipe highlights BOTH those ingredients. I'm a mean wife. I was just crossing my fingers he wouldn't have to gag this down. I was shocked when he actually enjoyed it! So believe me, if my husband liked these then it's a great way to introduce quinoa in your diet.

Mexican Stuffed Peppers with Quinoa & Black Beans
8 SERVINGS 

PREP: 15 minutes           COOK: 25-30 minutes            READY IN: 40-45 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 4 bell peppers (slice in half from stem-to-tip and remove seeds)
• 1 cup quinoa, uncooked
• 1/2 medium onion, diced
• 1 15-oz can black beans, drained and rinsed
• 5 cherry tomatoes, diced
• 1 4-oz can diced green chiles, with juice
• 1/4 cup cilantro, chopped
• 1/4 teaspoon red pepper flakes (for the extra kick, if desired)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup reduced fat 4-cheese Mexican cheese
• 2 14-oz can enchilada sauce (I like the medium red sauce)

DIRECTIONS

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1. Add quinoa and onion in a saucepan with 2 cups of water over medium heat with a dash of salt. Let it boil for 5 minutes, then remove from heat and let sit, covered, for 15 minutes. 
2. Meanwhile, prepare your peppers to be filled. If you like a softer pepper then microwave them for 2 minutes. If you like them more crisp you can skip this step.
3. Put your quinoa and onion mixture in a large bowl. Mix in black beans, tomato, chiles, cilantro, pepper flakes, and salt and pepper. If your mixture is too dry then you can add a little olive oil, but it should be fine without. 
4. Pour your enchilada sauce into a 9x13" pan (save a little for drizzling on top, if you want). Set your peppers in the pan so they are nice and snug. Divide the quinoa mixture between the peppers. Top it off with cheese. 
5. Cover with foil and bake at 375º for 25-30 minutes. Remove foil and cook another 5 minutes.

Serving options: drizzle enchilada sauce on top, add diced avocado, or add a dollop of sour cream. 

NUTRITION FACTS

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    1 pepper serving    221 calories   4.1g fat   36.2g carbs    10.8g protein    5.6g sugar   

Enjoy!
Recipe adapted from www.onelovelylife.com