Fried Avocado Tacos

No, these are not your not your normal tacos. Imagine a yummy avocado nestled in a bed of spinach with sauteed corn and fresh tortilla chips. Okay, I know what you're thinking "but isn't that kind of a fatty with the avocado". However, I would remind you that healthy fat is good for you. Also, using healthy oils for this recipe is the key. I wanted to use organic coconut oil but I only had olive oil handy. This meal took a while due to the two parts of the recipe: making homemade tortilla chips and then creating the 'fried avocado tacos'

Ingredients:

• 1/2 avocado 
• 1/2 cup of frozen corn 
• 1/3 cup of pancake mix 
• 1/2 cup of water 
• 1-2 handfuls of spinach leaves 
• 8 corn tortillas
• 1 tblspoon of olive oil 
• garlic powder and sea salt (to taste) 

Directions: 

1. Microwave two corn tortillas for 30 seconds in the microwave. Set aside. 
2. Wash spinach leaves and add on the corn tortillas. 
3. Cut half of an avocado and dip in a water/pancake mix. 
4. Fry the avocado in olive oil until cooked. Make sure to flip on both sides for even cooking. 
5. Place fried avocado in the middle of the corn tortilla on top of the spinach leaves. 
6. Saute the frozen corn in EVOO adding some garlic powder and sea salt. Once finished, transfer to the  arranged tacos. 
7. Eat tacos when finished. You do not need any sour cream or other condiments. I ate mines bare. It was delish. 

The homemade tortilla recipe will be posted later this month. 

(c) 2013 by Pam Osbey 

All Rights Reserved

Zesty Zucchini Pie 

I love zucchini. Every week I buy them in large portions and work on several different recipes including a pie very now and again. Last week I messed up a perfectly good pie by adding a flaxseed mix which did not go well with my original recipe. So this one, I kept very simple, adding cage free eggs, zucchini chopped up with onions, cayenne, garlic and sea salt. A dab of heavy cream and shredded cheese. On my next go around, I would love to add Daiya Cheese and soy milk just to see if I can get it a tad bit healthier. This one tasted much better than last week's disaster. 

What you need: 

Fresh Zucchini

Chopped onions

Heavy Cream - 1/3 cup

2 cage free eggs

1/2 cup of Shredded Cheese

1 tsp of cayenne pepper

1 tsp of garlic powder

1 tsp of sea or kosher salt

Store bought Pie Crust (or make your own!) 

Directions: 

1. Soak the zucchini in a water wash (part water, part apple cider vinegar for 20 minutes before using). After the soak, drain the water and prep the zucchini by cutting it or using a spinalizer to have thin ringlets of zucchini prepped for the pie. 
2. Chop 1/2 of a onion, set aside. 
3. Take out your store bought pie crust and let it get to room temperature, then start layering the zucchini, onions, and seasonings. 
4. Add 1/3 cup of the heavy cream and part of the shredded cheese. In addition, whip 2 cage free eggs and add to the pie, making sure that all are mixed evenly. Keep adding shredded cheese on the top of the pie. 
5. Bake at 425 degrees for 1 hour. 
6. Serve with a simple salad or eat as a snack. It's yummy! 

(c) 2013 by Pam Osbey 

All Rights Reserved 

Pineapple Pizza 

This might be the easiest recipe ever. I really liked that it was simple and gooey. An online facebooker gave me this idea and I improved it with a few additions.

Here's what you will need:

1. 1 can of biscuits 
2. Fresh or Canned Pineapples
3. Tomato Sauce / Pizza Sauce 
4. 1/2 of a large Zucchini 
5. 1/2 of chopped onions 
6. Assorted seasonings - garlic powder, black pepper 

Chop up the zucchini and fresh onion, set aside, and bake or saute them in olive oil. After they are finished, you should prepare the pizza crust (by taking out the can of biscuits), laying the biscuits and arrange in a pan. Fill the pan to capacity, then spread the tomato sauce on top of the biscuits (your crust). On top of the crust, spread the onions and zucchini. Drain the canned pineapples and arrange on the pizza. Sprinkle assorted seasonings and bake at 425 degrees for 20 minutes. Dinner is served. 

Enjoy! 

(c) 2013 Pam Osbey 

All Rights Reserved