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Buffalo Cauliflower with Ranch Dip

2016-01-26T14:47:00.001+05:00

INGREDIENTS:

Dip:

1/3 cup Greek yogurt

1/3 cup sour cream

1 clove garlic, minced

1/2 teaspoon dried parsley

1/2 teaspoon dried chives

1/4 teaspoon dill

1/4 teaspoon onion powder

pinch each of salt and pepper

Hot Sauce:

1/2 cup hot sauce (like Cholula)

4 tablespoons butter

scant 1/4 cup grated Parmesan cheese

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

Cauliflower:

olive oil, for greasing the pan

1 medium head cauliflower (7 - 8 cups)

salt

INSTRUCTIONS:

Make the dip:

In a medium bowl whisk all the dip ingredients together. Cover and refrigerate.

Make the hot sauce:

Add the hot sauce and butter to a small saucepan set over medium-low heat. Stir to melt the butter and cook 2 minutes.
Remove from heat and stir in the Parmesan, garlic powder and black pepper.

Make the cauliflower:

Preheat oven to 375 degrees F. Grease a large non-stick baking sheet generously with olive oil.
Cut the head of cauliflower into florets - not too small - they will shrink as they cook.
Place the cauliflower in a large bowl and pour the hot sauce over it. Mix it well until the cauliflower are well coated.
Spread them out on the baking sheet, drizzle any sauce left in the bowl over them. Sprinkle them lightly with salt.
Bake 15 minutes. Remove the pan from the oven and toss the cauliflower, scraping up any sauce that is laying on the bottom of the pan. Spread them out again.
Bake 15 more minutes. Take them out of the oven and toss again. Check them with a fork or taste one to see how tender they are.
If they're not done put them back in the oven until they are - it shouldn't take longer than another 10 minutes.
Serve warm or at room temperature with the ranch yogurt dip.
Source: countryliving.com

Cream Cheese Chicken Taquitos

2016-01-26T14:44:00.001+05:00

Ingredients

2 boneless skinless chicken breasts
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
salt + pepper
8 ounces cream cheese
⅓ cup water
1 to 1 ½ cups shredded colby or Mexican blend cheese
12 6 inch corn or flour tortillas
optional: cilantro, salsa, sour cream, or other toppings as desired

Instructions

Mix chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water in a medium mixing bowl. Pour half of the mixture into your crockpot, place chicken in crockpot and pour remaining mixture over the chicken.
Cover and cook on low 8 hours or high for 4 hours.
Minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Cook about 15 minutes longer.
Preheat oven to 400. Here is a great trick to keep your corn tortilla from falling apart. Place 1 corn tortilla on a skillet, put about ⅛ cup cheese on the corn tortilla. Warm the tortilla until the cheese melts, remove tortilla from pan. Melting the cheese on the corn tortilla will keep it from falling apart in the next step.
Place about ¼ cup of the chicken mixture onto the middle of each corn tortilla that has the melted cheese on it or a flour tortilla.
Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. If using corn tortilla brushing some olive oil over them will help with browning and crisping.
Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.
Source: countryliving.com

Chocolate Caramel Nut Popcorn

2016-01-26T14:43:00.000+05:00

Ingredients

8 cups popped popcorn
1 cup Fisher pecans
1 cup Fisher walnuts, chopped roughly
1 cup milk chocolate chips, melted
1 teaspoon Sea Salt, optional

Caramel Sauce

½ cup heavy cream
1 cup brown sugar, packed
4 tablespoons butter
Pinch of salt
1 tablespoon vanilla

Instructions

Line a cookie sheet with foil
Pop the popcorn and remove any kernels
In a small saucepan, combine butter, brown sugar, salt and cream
Bring to a boil and cook for 5-7 minutes or until thickened
Remove from heat and stir in vanilla
Let cool about 10 minutes
Note: you may have caramel left over, store in fridge, it goes great on ice cream
Transfer to plastic squeeze bottle, optional
Pour popcorn onto cookie sheet
Melt chocolate chips in the microwave about 1 minute or until smooth (see note for tip)
Transfer chocolate to plastic squeeze bottle, optional
Drizzle popcorn with chocolate
Immediately add nuts
Drizzle with caramel
Sprinkle on Sea Salt, optional
Heat oven to 300 degrees and Bake for 15 minutes
Cool completely and break into pieces
Source: countryliving.com

Baked Triple Cheese and Salsa Tortilla Chip Dip

2016-01-26T14:40:00.001+05:00

INGREDIENTS:

10 to 15 corn tortilla chips (round or triangle)
one 10.75-ounce can Campbell's Cheddar Cheese Soupone 1.25-ounce packet fajita seasoning mix (McCormick, Mrs. Dash, etc.)
one 8-ounce bag shredded cheese, divided (Mexican blend, Pepper Jack blend, etc.)
8 ounces brick-style cream cheese, very well softened to room temp
8 ounces salsa

DIRECTIONS:

Preheat oven to 375F. Spray a 9-inch pie dish (or similar-sized oven-safe baking dish) with cooking spray.
Place tortilla chips in dish so they cover the majority of the bottom, slightly overlapping. This prevents soup from seeping through.
Add the soup and lightly spread it evenly over the chips with a spatula or knife.
Evenly sprinkle the fajita mix over the top.
Evenly sprinkle not quite half the cheese over the top (I used about 40% of the bag); set aside remainder.
Add the cream cheese in about 1/4 cup blobs and with a spatula or knife, do your best to carefully distribute it evenly over the pan without disturbing the other layers. Some small bald patches are okay because it bakes together. Tip - the softer your cream cheese is, the easier this step is.
Evenly pour the salsa over the top, spreading it lightly with a spatula or knife if necessary.
Evenly sprinkle reserved cheese over the top.
Bake for about 30 to 40 minutes, or until top is golden browned, bubbly, and dip is done to your liking. Allow dip to cool momentarily before serving.
Serving Suggestions - tortilla chips, bread, crackers, bagel chips, pita chips, mini toast crackers, carrot/celery/zucchni/jicama/cucumber sticks, bell pepper wedges, or eat by the spoonful. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in micro before serving leftover portion. We ate the leftover portion in squares like lasagna.
Source: countryliving.com

Baked Tangy Honey Mustard Wings

2016-01-26T14:38:00.001+05:00

Ingredients

Chicken Wings:

2½ - 3 lbs. of chicken wings (drumettes and wings)
1 teaspoon of paprika
1 teaspoon of garlic powder
½ teaspoon of chipotle chili powder
½ teaspoon of ground cinnamon
1 tablespoon of canola oil
optional garnish: green onions, sesame seeds

Honey Mustard Sauce:

½ cup of honey
½ cup of dijon mustard (I use stone ground mustard because I like the texture of it)
½ teaspoon of ground mustard
2 tablespoons of butter

Instructions

Preheat oven to 400 degrees.
Pat chicken wings dry and place in a large bowl.
In a small bowl mix paprika, garlic powder, chipotle chili powder, and ground cinnamon.
Sprinkle seasoning mixture over chicken wings and then add canola oil, toss to coat all the wings.
Add a wire rack to a baking sheet and evenly spread chicken wings out on wire rack.
Bake wings for 20 minutes.
Remove pan from oven, flip the chicken wings and bake for an additional 20-25 minutes.
In the meantime, heat a small pot to medium high heat. Add in mustard, honey, ground mustard, and butter. Stir until butter is melted and sauce is warm.
Add cooked chicken wings to a large bowl with the honey mustard sauce, toss the chicken wings around with the sauce until all the wings are covered.
Garnish with sliced green onions and sesame seeds.
Source: countryliving.com

Peach Pie Smoothie Bowl

2016-01-26T14:36:00.001+05:00

INGREDIENTS

1 1/2 cups frozen peaches
1/2 cup milk of choice
3/4 cup plain non-fat Greek yogurt
1 scoop unflavored or vanilla protein powder (optional)
1 tablespoon almond butter
1 tablespoon honey, use more if you like it sweeter
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
pinch of nutmeg
Fresh peach slices, granola, and toasted sliced almond for toppings

INSTRUCTIONS

In a blender add all of the ingredients except the toppings and blend until smooth.
Pour the smoothie into a bowl and top with fresh peach slices, granola, and toasted almond slices.
Source: countryliving.com

Poached Egg Avocado Toast

2016-01-26T14:34:00.001+05:00

INGREDIENTS

2 eggs
2 slices whole grain bread
⅓ avocado (usually I cut it in half but don't use all of it. okay fine maybe I do.)
2 tablespoons shaved Parmesan cheese
salt and pepper for topping
fresh herbs (parsley, thyme, or basil) for topping
quartered heirloom tomatoes for serving

INSTRUCTIONS

Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom). Drop the metal rims (outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom. When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).
While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. When the eggs are done, use a spatula to lift the eggs out of the water. Gently pull the rim off of the eggs (I do this right on the spatula, over the water) and place the poached eggs on top of the toast. Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh quartered heirloom tomatoes.
Source: countryliving.com

No-Bake Fruit Oatmeal Tart

2016-01-26T14:32:00.002+05:00

INGREDIENTS

1/2 cup creamy almond butter*
2 tablespoons honey or agave nectar
1 teaspoon vanilla extract
Pinch of salt, optional
1/2 cup rice krispie cereal
1/4 cup oat flour
1/2 cup old-fashioned oats, not cooked
Vanilla or different flavored Greek yogurt
Fresh fruit, chopped

INSTRUCTIONS

In a small bowl, combine the almond butter and honey. Microwave for 30 seconds and stir until smooth. Add in the vanilla extract and salt.
In another bowl, stir together the rice krispie cereal, oat flour (oats that have been blended or put in a food processor until they resemble flour -- measure AFTER blending and not before), and old-fashioned oats.
Pour the almond butter mixture over the dry ingredients and mix until well combined. If it's too wet, add in some more oat flour and too dry, add a bit more almond butter.
Form balls and then press the balls into a miniature muffin tin. Press your finger into the middle to form a tart. Carefully remove the tart from the mold.
Fill up with vanilla flavored Greek yogurt or your preferred flavor.
Top with fresh fruit and enjoy immediately.
Source: countryliving.com

Kale Pesto with Quinoa Breakfast Bowl

2016-01-26T14:30:00.001+05:00

Ingredients

for the breakfast bowls:

2 large eggs
2 cups cooked quinoa
1/2 an avocado
1/4 cup homemade pesto
2 tablespoons hemp seeds
1 tablespoon chia seeds

for the pesto:

2 cups fresh basil leaves
1 cup fresh kale leaves
1/4 cup nutritional yeast
1/4 cup pine nuts
1 large garlic clove
3 - 4 tablespoons olive oil
1 teaspoon lemon juice
Salt + pepper to taste

Instructions

Start by adding the eggs to a small saucepan with 1 inch of water in the bottom. Bring the water to a boil, cover the pot and reduce to simmer for 5 - 6 minutes.
While the eggs are cooking, add all the pesto ingredients to a food processor. Process until almost smooth (no large chunks wanted here!).
When eggs are done cooking, rinse them under cold water to stop the cooking process. Let stand in a bowl of cold water for 5 minutes.
Prepare your breakfast bowls: add 1 cup quinoa, half of the avocado thinly sliced and half the pesto.
When eggs have cooled, peel them and slice in half. Add to the bowl and sprinkle with half the hemp and chia seeds.
Enjoy as is, season with a touch more salt and pepper, or mix it all together (that's what I did and yum!).
Source: countryliving.com

Toasted Coconut Porridge

2016-01-26T14:27:00.001+05:00

INGREDIENTS

1 14-ounce can coconut milk (regular or light is fine)
½ cup quinoa
a pinch of salt
1½ cups rolled oats
1 cup juice or water - Bai5 Antioxidant Infusions Congo Pear is perfection in this
½ cup unsweetened coconut flakes
cinnamon to taste
apple slices, peanut butter, or honey for topping

INSTRUCTIONS

Bring the coconut milk to a boil in a small saucepan. Add the quinoa and salt and cook for 15 minutes or so, until the quinoa is cooked. Add the Bai5, oats, cinnamon, and salt - cook for just a few more minutes to soften the oats.
In a small nonstick skillet over medium high heat, add the coconut flakes and shake in the pan until lightly toasted. You can also do this in the oven, but I find it's a bit faster on the stovetop.
Serve up the porridge topped with toasted coconut and anything your heart desires.
Source: countryliving.com

Kale, Red Pepper, and Goat Cheese Frittata

2016-01-26T14:25:00.001+05:00

INGREDIENTS:

4 eggs
1/4 milk (I use 2% because that's what my kids drink)
1/2 red bell pepper, chopped
1 large handful bagged chopped kale, chopped a bit more finely
2 ounces goat cheese
1 teaspoon of oil

DIRECTIONS:

Preaheat your broiler (use low if you have the option).
Add 1 teaspoon of oil to an oven-proof 10 1/2 inch nonstick skillet, over medium heat. Add chopped red pepper and kale and saute for 5 minutes until vegetables are soft. Season with salt and pepper.
In a bowl, whisk together eggs and milk. Add egg and milk mixture to skillet. Let set for a minute. Using a spatula carefully begin to separate egg mixture from side of the pan, tilting pan while doing this so that egg mixture fills the space. Do this all around pan so that frittata cooks up evenly. Continue to do this until most of egg mixture is spread and only a small layer is left on top.
Spread crumbled goat cheese evenly to top of frittata. Place in oven under broiler and let cook for about 3-4 minutes, watching carefully. Let top of frittata cook completely and brown slightly.
Carefully (using a mitt!) take skillet out from oven. Let cool down for a couple of minutes. Slide frittata out onto a plate or cutting board and slice into quarters. Serve warm.
Source: countryliving.com

Roasted Beet, Baby Kale, and Brie Quiche

2016-01-26T14:22:00.001+05:00

prep time: 15 MINUTES
cook time: 1 HOUR 30 MINUTES
total time: 1 HOUR 45 MINUTES

yields: 6 AS A SIDE 4 AS A MAIN

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Ingredients

Crust
2 cups all-purpose flour (use a gluten free blend if needed)
1 teaspoon salt
8 tablespoons (1 stick) unsalted cold butter, diced
1 egg, beaten
1/4 cup cold buttermilk or water
1/4 cup sesame seeds, toasted
Quiche
2-3 medium to small red beets
1 sweet onion, quartered
2 tablespoons olive oil
1/4 cup balsamic vinegar
salt + pepper, to taste
3 cups baby kale
3 whole eggs
1/2 cup plain greek yogurt
1/2 cup heavy cream
2 tablespoons fresh parsley
1 tablespoon fresh dill
1/2 teaspoon crushed red pepper flakes
6 ounces brie, cubed
4 ounces fontina cheese or white cheddar cheese

Instructions

To make the crust, whisk together the flour, 2 tablespoons toasted sesame seeds and salt in a medium size bowl. Toss in the cold, cubed butter and then, using your fingers or a dough cutter, work the butter into the flour mixture. Try to work quickly and break the butter down into the flour mixture. Whisk together the egg and buttermilk (or water). Create a well in the butter and flour mixture and pour in the cold buttermilk/egg mixture. Use a fork to bring the dough together. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Gently knead the dough into a round, flat disk.

Grease a 9 or 10 inch tart pan with cooking spray, sprinkle the bottom and sides of the pan with toasted sesame seeds. Roll the dough out on a lightly floured surface to a 15-inch circle. Press the dough into the bottom of the prepared pan and up the sides. Cover and then refrigerate for 30 minutes.

Preheat the oven to 375 degrees F.

Next, add the beets, onion, olive oil, balsamic vinegar and a good pinch of salt + pepper to a large cookie sheet or roasting pan with sides. Toss well to combine.

Roast for 25-30 minutes or until the beets are tender and lightly charred. During the last 5 minutes, toss in the baby kale and continue to roast until the kale has wilted. Remove from the oven. Once cool enough to handle, chop the onion into thin slices.

Reduce the oven temp to 350 degrees F.

While the veggies roast, whisk the eggs, greek yogurt, heavy cream, parsley, dill, crushed red pepper and a good pinch of salt + pepper in a bowl until combined. Stir in the brie and half of the shredded fontina cheese.

Add the roasted veggies to bottom of you tart pan. Pour the egg mixture over the veggies. Top with the remaining fontina cheese. Place the tart pan on a cookie sheet and bake on the middle rack in the oven for 50-60 minutes or until the quiche is set and no longer jiggly in the center.

Let the quiche sit 5 minutes for before cutting and then EAT!

Source: countryliving.com

Spaghetti Squash Hash Browns

2016-01-26T14:18:00.001+05:00

Ingredients

½ of a medium, pre-cooked spaghetti squash
¼ cup of chives
¼ teaspoon of garlic powder
1 egg
Salt & Pepper to taste
cheddar cheese (~1/2 cup)

Instructions

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Remove the spaghetti squash from the skin.
Taking large handfuls of the squash in your hands, squeeze the squash a few good times over the sink to release excess water. Place in a large bowl.
Add to the squash the chives, garlic powder, salt & pepper, and egg. Stir thoroughly.
In a greased skillet, cook the squash mixture over medium heat, stirring frequently, for about 10 minutes.
The squash is done when it is golden brown.
Immediately top with the cheddar cheese and ENJOY!!
Source: countryliving.com

Kimchi Tempeh Avocado Toast

2016-01-26T14:15:00.001+05:00

INGREDIENTS

1 block (70g) tempeh, sliced
1/3 (80ml) cup tamari soy sauce
1/4 (50ml) cup maple syrup
2 tablespoons oil + 1 teaspoon for cooking
1 avocado
a squeeze of lemon juice + a pinch of salt
1/4 – 1/2 cup vegan kimchi, to garnish
2 slices sourdough bread

DIRECTIONS

Whisk the soy sauce, maple syrup, and oil together. Place the tempeh slices into the mixture and marinade for 10 minutes.
Heat a teaspoon of oil in a pan on medium heat. Place the tempeh slices into the pan. Flip the tempeh slices when the bottoms are golden brown and caramelized, and cook until the other side is the same colour. Remove from the heat and set aside.
Mash the avocado in a bowl with a squeeze of lemon juice and a pinch of salt. Set aside and toast the bread.
Spread the avocado on the toast and top with the tempeh and kimchi.
Source: countryliving.com

Caprese Salad Toast

2016-01-26T14:11:00.001+05:00

INGREDIENTS:

2 ripe avocados
2 teaspoons fresh lemon juice
Sea salt and black pepper, to taste
4 slices bread, toasted
4 ounces fresh mozzarella, sliced and cut into pieces, to fit the bread
1 cup grape tomatoes, halved
1/4 cup basil leaves, roughly chopped
Balsamic Glaze, for drizzling

DIRECTIONS:

1. Cut the avocados in half, remove pit, and scoop the flesh into a small bowl. Add the lemon juice, sea salt, and black pepper, to taste. With a fork, mash the ingredients together, keeping the texture slightly chunky.

2. Spread the mashed avocado evenly onto toasted bread slices. Top with fresh mozzarella slices, tomatoes, and basil. Season with additional salt and pepper, if desired. Drizzle with balsamic glaze and serve immediately.

Note-I like to use whole grain bread. If you need the recipe to be gluten-free, use gluten-free bread. If you don't have grape tomatoes, tomato slices will work too!

Source: countryliving.com

California Style Fried Egg Toast

2016-01-26T14:09:00.001+05:00

Ingredients

2 medium ripe avocados, pitted and diced
Juice from 1/2 lime
Salt and pepper to taste
4 slices bread, toasted
1 medium tomato, thinly sliced
1 sweet pepper, thinly sliced
1-2 tablespoons vegetable oil
4 large eggs
2 tablespoons minced fresh parsley

Instructions

Place diced avocado in a medium bowl, Mash thoroughly with lime juice, and salt and pepper to taste. Divide smashed avocado between toast slices. Top toast with tomato and pepper slices. Set aside for a moment.
Make the fried eggs: Working in batches, heat oil in a medium saucepan over medium-high heat until shimmery. Crack 2 eggs into pan and sprinkle eggs with salt and pepper. Allow eggs to cook, without flipping until whites of eggs are set. Carefully remove from pan with a spatula and transfer to a plate. Repeat step 2 with remaining 2 eggs.
Carefully arrange fried eggs on top of each toast. Sprinkle minced parsley over top and enjoy toast immediately!
Source: countryliving.com

Cucumber Hummus Avocado Toast

2016-01-26T14:07:00.001+05:00

INGREDIENTS:

1 slice of multigrain bread
1/2 medium avocado
1/4 cup of your favorite hummus (I'm partial to this [url href="http://www.kitchentreaty.com/sunbutter-hummus/"]sunbutter hummus[/url])
5-6 cucumber slices
Olive oil
Kosher salt & freshly ground black pepper

DIRECTIONS:

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Toast the bread as dark as you like it. Scoop the avocado onto the toast. Mash and spread it with a fork. Spread the hummus over the avocado, then lay the cucumbers on top. Drizzle with a little olive oil and finish with a light sprinkle of kosher salt and freshly ground black pepper
Source: countryliving.com

Gorgonzola, Pears, Toasted Walnuts, Honey and Avocado Toast

2016-01-26T14:03:00.001+05:00

ingredients:

1/4 cup walnuts
1/8 teaspoon cinnamon
2 avocados, smashed
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices bread, toasted
1 pear, thinly sliced
2 tablespoons honey, drizzled
2 tablespoons crumbled gorgonzola cheese

directions:

Add the walnuts and cinnamon to a small saucepan over medium-low heat and toast until golden and fragrant, about 2 to 3 minutes. Make sure to stir and shake the pan so the nuts don't burn - you want them golden in color and nutty-smelling. You can break them apart a bit before or after toasting to make it easier to sprinkle them on top.

Smash the avocado in a bowl with the salt and pepper. Spread it on the toast and layer the pear slices and gorgonzola on top of the avocado, followed by the cinnamon walnuts. Drizzle the entire thing generously with honey. EAT!

Source: countryliving.com

Loaded Sweet Potato Avocado Toast

2016-01-26T14:00:00.001+05:00

Ingredients

1 medium avocado
about 4 slices whole grain bread
squeeze of lemon
salt & pepper

version #1: Spicy Sweet Potato

½ cup cubed sweet potatoes
a few teaspoons adobo sauce (from a can of chipotles in adobo)*
1 tablespoon pepitas, toasted
½ serrano pepper, sliced

version #2: Kale & Pickled Radish

a few leaves of kale, torn, massaged w/ a little olive oil or lightly blanched
a few pickled radishes or pickled onions
1 tablespoon Happy Hemp seeds
a few sprouts

Instructions

Chop your sweet potatoes in to small cubes. Drizzle with olive oil, salt & pepper, and roast them in the oven or on a cast iron skillet. Oven: 400 degrees for about 20 minutes. Skillet: brown the edges in the skillet for about 10 minutes. If potatoes are not cooked through, add a little water, cover, and let steam until they're fully cooked.
Toast your bread. Use the back of a fork to smush avocado onto it. Add a squeeze of lemon and a pinch of salt and pepper. Add toppings as pictured or however you like!
Source: countryliving.com

Nectarine, Almonds, Feta Cheese and Avocado Toast

2016-01-26T13:58:00.001+05:00

INGREDIENTS

2 slices of sourdough bread (or plain bread of choice)
1 ripe avocado
1/2 a ripe nectarine
1/2 a lime (enough for a good squeeze of lime juice)
60 ml crumbled feta (or vegan feta: try homemade almond feta or store-bought tofu/nut-based)
1/2- 1 tsp poppy seeds
A pinch or two of dried chili flakes
A couple of tablespoons of slivered almonds
Salt and pepper to taste (optional)
Unsweetened lingonberry powder* (optional)
Olive oil to drizzle over

DIRECTIONS

Line a baking tray with foil or baking parchment. Place the bread slices on the lined tray.
Slice the nectarine half into 10-12 slices.
Scoop the avocado into a bowl, add a squeeze of lime and smash it up roughly with a fork.
Spread the avocado over both slices of bread. Sprinkle over the poppy seeds, then the crumbled feta and almonds. Place the nectarine slices on top and sprinkle with chili flakes. Season with salt and pepper if you wish
Pop the tray under the grill for a couple of minutes, watching to make sure that bread is toasted but nothing burns (we’ve all been there, I am sure :P ).
Remove from grill and sprinkle sparingly with a little lingonberry powder* (if desired) and drizzle over a small amount of olive oil. Serve immediately.

*I used Finnberry Lingonberry Powder

Source: countryliving.com

Smoked Salmon, Radish and Avocado Toast

2016-01-26T13:56:00.001+05:00

Ingredients

1 six inch piece gluten free-vegan baguette (I used Olivia brand) sliced in half horizontally
1 teaspoon olive oil
1 clove garlic
1 small avocado, peeled, pitted and thinly sliced
1 lemon wedge
kosher salt
2 ounces smoked salmon
4 radishes, thinly sliced
2 teaspoons fresh chives
1 teaspoon olive oil

Instructions

Toast the baguette halves until golden brown. Drizzle a half teaspoon of olive oil over each piece of toast. Rub the crusty top of each piece of bread with the raw clove of garlic.
Place half of each thinly sliced avocado on each baguette half. Sprinkle the avocado generously with salt and a squeeze of fresh lemon juice. Use a fork and smash the avocado directly into the baguette.
Top the smashed avocado with the smoked salmon, radish slices, a sprinkle of fresh chives and a half teaspoon of olive oil drizzled on top. Serve immediately.
Source: countryliving.com

Pizza Toast

2016-01-26T13:54:00.001+05:00

Ingredients

2 cups plain tomato puree (mine has salt in it, I used an organic store bought jarred version)
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 tablespoon pure maple syrup
1/2 teaspoon fine sea salt (if your tomato sauce is salt-free, you may need to add more)
1/2 teaspoon crushed red pepper flakes (optional, but so good)
Note: Make sure the tomato sauce you use does not already have herbs/spices added to it, but is only tomato puree and maybe salt.

Instructions

Add all of the ingredients to a bowl and stir until well combined. Alternatively, you could blend it up in a food processor. I highly recommend storing the sauce overnight in the fridge the day before you want to use it because they flavor gets SO much better after it's had time to sit. You can use it right away of course, but the true flavor comes through after it's sat overnight.
If using as a pizza sauce, just add it to your pre-baked pizza crust, add toppings and bake. If serving over pasta, just simply warm it over the stove first. If serving over toast, you can use it either cold or warm.
To make the pizza-style toast as in my photos, add mashed avocado, smoked paprika. black pepper, salt, red pepper flakes and pizza Sauce. Thank me later.
Source: countryliving.com

Bacon Tomato Avocado Toast

2016-01-26T13:52:00.001+05:00

Ingredients

1 tbsp olive oil
1 loaf white bread (something like a ciabatta loaf or Italian baguette), sliced
1 ripe avocado
4-6 pieces of cooked bacon
2 Roma tomatoes or several cherry tomatoes, sliced
Mozzarella cheese, shredded

Directions

Set your broiler to low. With a brush, paint the sliced bread with the olive oil & place the slices on a foil or parchment-lined baking sheet. Toast the bread until it is just barely golden & crispy, about 3 minutes. Remove the baking sheet from the broiler & leave the broiler on.

When the toast is cool enough to handle, smear the avocado on the toasts in a thin layer. Lay 1/4-1/2 of a piece of bacon on each of the toasts, depending on the size of your bread (& bacon!). Continue with the sliced tomatoes & mozzarella.

Put the toasts back on the baking sheet & into the broiler for about 4-5 minutes, until the cheese is melted & golden. Make sure you keep an eye on the cheese because once it starts turning golden, it can quickly burn.

Source: countryliving.com

Sesame Seed Avocado Toast

2016-01-26T13:46:00.001+05:00

INGREDIENTS

Sesame Hemp Sea Sprinkle:

½ a sheet of nori
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
1½ teaspoons umeboshi plum vinegar
1 tablespoon hemp seeds
½ teaspoon dulse flakes
¼ teaspoon kelp granuals, optional

INSTRUCTIONS

Cut the nori into quarter size pieces. In a frying pan toast the nori over medium flame for about a minute or until it crumbles easily between your fingers. Place the toasted nori in a spice grinder and pulse until fine or powder it with a mortar and pestle. Set aside.
Place the black and white sesame seeds into the frying pan and toast until just fragrant, 1-2 minutes.
Turn off heat and add the umeboshi plum vinegar, stirring vigorously so that it distributes evenly. The seeds will briefly clump with the moisture. Stir them in the hot pan until they are dry. Place the toasted seeds, the nori powder and the remaining ingredients into a glass jar with a lid and shake to combine. The sprinkle will last a long time stored in a cool, dry place.
Source: countryliving.com

Bacon Honey Mustard Cream Cheese Avocado Toast

2016-01-26T13:43:00.001+05:00

Ingredients:
2 ripe medium avocados

150 g thinly sliced bacon (8 pieces)
200 g cream cheese
2 tsp coarse mustard
1 tsp honey
Sea salt & fresh pepper
4-6 pieces of toasted bread e.g. Rye bread, Paleo bread or Sourdough
Fresh cress

DirectionsPreheat oven to 200 ºC / 400 ºF. Cut the bacon into half, giving you 16 small slices. Cut you avocados in halves, remove the stones and use a large spoon to scoop out the flesh in one pieces. Slice 4 wedges pr half avocado. Gently wraps each avocado wedge in a pieces of bacon and place on a lined baking sheet. Bake in the oven for 15 min.
Make your honey mustard cream cheese by mixing together cream cheese, mustard, honey, salt and pepper. Toast your bread crispy, spread out the cream cheese in a generous layer. At last add the warm bacon wrapped avocado wedges and top with a little fresh cress.

Source: countryliving.com