Saturday, July 12, 2008

Avocado & Egg Salad Wraps

We had two dozen eggs in the fridge - so one dozen was turned into a batch of egg salad. We also both had a fresh peach along side - so ripe it was almost sinful.

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Egg Salad:

12 eggs, boiled and 6 yolks discarded

2 Tbsp Mayo (I used the olive oil kind)

2 tsp spicy brown mustard

1-2 Tbsp sweet relish

4-5 chives, finely chopped

salt and pepper

To assemble:

1/3 cup egg salad mixture

2-3 avocado slices

1 flat bread

We also made a trip to EarthFare where I bought two new grains to try - amaranth and spelt berries. I looked for farro but had no luck with that grain.


Soak 1 cup dry spelt berries in 3 cups water for 8 hours or overnight.  Bring to a boil and simmer for 45 minutes on low.  Drain.  Enjoy in yogurt, oatmeal, muesli, rice pilaf, salads or casseroles.

1/2 cup (cooked) contains: 100 calories, 4g protein (30% more protein than wheat berries), 1g fat, 26g carbohydrates, and 3.5g fiber

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I also decided to try a new beer. It was brewed in Kona, Hawaii. My favorite coffee is a Kona blend so this brew grabbed my attention. It's a wheat ale brewed with passion fruit. I honestly didn't taste a fruitiness, but non-the-less I loved the beer (reminds me of Bell's Oberon).

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Black-Raspberry Rhubarb Cobbler

A weekend breakfast healthy indulgence and it'll be making a second appearance as dessert!

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Berry Filling:
Cooking spray
4 cups frozen rhubarb, thawed

2 cups frozen black-raspberries, thawed
1/4 cup whole-wheat flour
1/3 cup sugar

Cobbler Topping:
1/4 cup whole-wheat flour
1/4 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons canola oil
1/3 cup lowfat milk

Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.

In a medium bowl, toss the berries with whole wheat flour and sugar. Scrape the berry mixture to the baking dish.

In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Add in oil and milk and mix until just moistened. Do not over mix.

Drop the batter onto the fruit forming 6 mounds. Sprinkle with another teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for 10 minutes or more before serving.

1 comment:

just me said...

WOW...that dessert looks amazing! i'm definitely going to try that soon!