Poppy Seed Avocado Cake

When I first saw this recipe, I thought it was going to be disgusting. BUT... it really wasn't that bad at all! It is an acquired taste, but the sweet avocady-ness of the icing does go well with the not-so-sweet cake. In my opinion, it works, but don't judge the taste before everything is together.

Ingredients for round cake:
3.5 tbsp butter
2 avocados (pureed)
1 cup sugar
4 eggs
1 cup flour
handfull of poppy seeds (more or less optional)
1/2 cup of almond flour
2 tsp baking soda
2 tbsp lemon juice

Ingredients for icing:
1 avocado
1 tbsp lemon juice
2-4 cups of powdered sugar (more or less depending on how sweet you want it- I put in more, duh)

Preheat oven to 320 degrees. Mix butter and sugar in bowl. Add your pureed avocado and mix well. Add in only the egg yolks (keeping the whites for later) one at a time. Then add in your flour, soda, poppy seeds and almond flour. Fold until blended.

Whisk your egg white with salt and and then add to dough. Pour into tin and bake for about an hour. It will rise fast, but dont be scared.

While baking, mash the avocado with blender, mixer or food processor. Add in the lemon and mix in the powdered sugar until you get a nice creamy consistency.

When done baking, cut a hole or slits into your cake so the icing will seep through the middle. Then cover the top with icing. Enjoy!

Easy Stuffed Eggplant

You know that post I made the other night about a healthy vegetable salad? Well... I didn't use all of it (I saved half of it un-dressed for another day). So I decided to make Stuffed Eggplant!

Ingredients
vegetables (I used the vegetables from this post)
5 garlic gloves minced
1/4 extra onions for sauteing (chopped)
1 eggplant (you can use more than 1)
1/4-1/2 cup Italian style bread crumbs
2 tbsp Parmesan cheese
1 tbsp oregano
1 tbsp parsley
1-2 tbsp extra virgin olive oil
pinches of salt, pepper, garlic powder and cinnamon to taste

 Take your eggplant and poke holes in it everywhere. Season it with a little evoo and salt and pepper. Wrap your eggplant in tin foil and bake for about an hour.

About 40 minutes into your eggplant baking, put some evoo in your saute pan and then add your minced garlic and extra chopped onions (this will make your base for your veggies). Add in your chopped vegetable mix and let sit for 10-15 minutes or until soft. Then add in your spices like oregano, parsley, some more garlic salt/powder if needed. Season to your tasting.

When your vegetables have softened, add in your Italian breadcrumbs and a pinch of Parmesan cheese. Then, when your eggplant is nice and soft, take it out of the oven and tin foil, cut in half and sprinkle the insides with salt and pepper.

Add your veggies to the center and garnish with some more Parmesan cheese.

Easy Chopped Vegetable Salad

I made this the other night and it turned out so fresh. And it's so cheap to make, too.

Ingredients:
1/4 onion chopped
1/2 cucumber chopped
1 tomato chopped
1 Green/Red/Orange pepper chopped
pinch of salt and pepper
1 tsp basil
2 tbsp Extra Virgin Olive Oil
2 tbsp Balsamic Vinegar

Mix all chopped vegetables in a small bowl. Add your dressing and spices and viola!

I could eat this all summer long :)