Sharing Requested Recipes: Avocado Dressing & (soy) Chorizo Egg Muffins
Tuesday, August 22, 2017
Today was a wonderful day. I attempted one recipe and came up with another. Neither is truly special, but they both assist in sticking to the healthy fats and consuming the wonderful veggies and protein we need so much.
Now I'm what you call a Lacto-Ovo Pescatarian. That means, I still eat eggs and cheese while loving vegetables and fish. So I am always looking for items and recipes that keep me on track and help rebuke unhealthy items. I don't do a lot of processed items, but when I do, they're usually like one of my awesome ingredients: Soy Chorizo!
I hope you enjoy the two recipes and can use them as much as I know I will.
(Double up for larger batch)
2/3 C water
1 Tbsp Parsley
1 Lime for the juice
1/2 tsp garlic powder
1/2 tsp dill weed
1/2 tsp onion powder
1/2 tsp pepper
I used an emulsion blender to smooth all the ingredients, but a processor is just fine. It tasted amazing and I hope you like it too. Please let me know what you think.
Chorizo Egg Muffins:
Preheat oven 350° and lightly spray muffin pan with cooking spray
1/2 package of Trader Joe's Soy Chorizo (removed from casing and cooked)
1 red bell pepper (chopped/diced)
2 oz. baby spinach
1 C Go Veggie, Lactose Free Monterey Jack & Cheddar Cheese
Mix all ingredients in large bowl. I used a large, glass measuring cup, and pour into each holder of the muffin pan. Bake anywhere from 20-30 minutes. Use a toothpick to poke- desiring the wood to come away dry/clean.
I like mine with a little homemade salsa.
Don't forget to tell me what you think!