I recently picked up a copy of Gwyneth Paltrow’s new book “It’s All Good”. It features awesome healthy recipes and little tips to help you organize your pantry and refrigerator. I fell in love with the “recipe” for avocado toast. It’s super easy, super healthy and super delicious. WIN WIN WIN!!!
I just had to share it with you guys! Try it and let me know what you think. Enjoy!
A slice of your favorite bread
half of an organic ripe avocado
1 tbs Vegenaise (vegetarian mayonaise alternative. it’s just better for you overall)
sprinkle of Vege-Sal (see photos)
sprinkle of pepper
Toast your bread. Spread the Vegenaise on the bread and place your sliced avocado on top. Sprinkle with the Vege-sal and black pepper. Devour the deliciousness that you just created.
It sounds so simple and boring, but it is truly satisfying and yummy. I hope you like it!
Riley and I decided to check out the Jack London Square farmers market this weekend in Oakland, CA. It was fantastic! There was live music, a cute little water fountain and plenty of grass to sit on and take in all of the sites. I picked up some fresh flowers, cherry tomatoes and beets (I LOVE beets! Not sure why so many people are afraid of them). Riley ate some pears and I sipped on fresh papaya juice while we explored our little local farmers market. It was the perfect way to spend our sunday afternoon together.
The farmers market is a great way for you to get fresh organic LOCAL produce. They come from farms located right in your state! The produce is so much more affordable than the grocery store. If you juice, it’s the perfect place to stock up and buy bulk.
Jack London and the Ferry Building are two great places to go if you are in the bay area. If you know of any other awesome farmers markets in the east bay let me know and comment below!
Here are a couple of pictures I snapped over the weekend. Happy Monday ! :)
This is my version of Paula Deen’s Cabbage Soup. After making the original recipe, I found that it need some changes (in my opinion). This recipe takes a little bit of preparation, but it is well worth it. Give it a try and tell me what you think. I literally just finished licking the bottom of my soup bowl (no, seriously). Enjoy!
2lbs ground turkey
1 cup of uncooked rice
1 tablespoon of salt
1 teaspoon black pepper
1 teaspoon of cumin
1/4 onion minced
2 tablespoons of worcestershire sauce
3 cloves garlic minced
3 tablespoons of olive oil
1/2 a yellow onion diced
1 6oz can of tomato paste
1/2 cup of brown sugar
1/2 cup of ketchup
28 oz can of whole tomatoes with juice
1 medium cabbage sliced
1 cup of beef broth(stock)
1/2 cup of water
Salt and Pepper to taste
1/2 cup of monterey jack (cheddar will work as well)
1/2 cup of raisins
Combine all of the meatball ingredients into a bowl and mix together (USE YOUR HANDS PEOPLE!). Form into walnut sized balls and set aside! Time to make the soup!… In a large stock pot heat your oil over medium high heat, add your garlic and onions and sweat the onions until they are translucent (about a min or two). Then add your tomato paste, whole tomatoes w/ the juice, ketchup, brown sugar, salt and pepper and bring to a fast simmer. This should take about 8 to mins. Transfer your soup mix into the blender and blend on low for about 30 seconds (or until the whole tomatoes are crushed). Transfer back into the pot and add in your cabbage simmering on medium low heat for another 10 mins (Until cabbage has reduced in size). Now add in the beef stock and water to thin the soup (you can play around with the consistency ). Add in the meatballs and continue to simmer for 20 to 25 mins. This gives the rice enough time to cook as well as the meat. Add in the raisins and cheese when the soup is done cooking but still hot! I garnished mine with avocado, but a nice crusty french or sourdough bread would go great too!
I hope you enjoy this soup as much as I did today!