Broiled Avocado with Goat Cheese + Mango Salsa

Happy (almost) Cinco de Mayo!!! Spring is officially here, so bring on the margaritas! Like I give those up during winter... yah right.  If avocados continue to bless up with their presence on this earth, this will be your new favorite way to eat them.  You may already be aware of my affinity for goat cheese but next to sour dough bread, avocados are my next favorite food.  In this recipe I combine them. MAGIC.  Broiled avocados with goat cheese and mango salsa makes an easy gourmet snack or appetizer, and I bet if you put a fried egg on top, breakfast. 

Broiled Avocado with Goat Cheese + Mango Salsa

Ingredients (2 servings)

  • 1 ripe avocado
  • 2 Tablespoons goat cheese
  • 2 Tablespoons fresh mango salsa
  • 1 lime
  • olive oil
  • sprinkle of salt
  • cilantro for garnishing
  • hot sauce to taste

Method

Preheat oven to broil. Halve and deseed avocado.  Place on a baking sheet cut side up.  Fill the seed hole with goat cheese and sprinkle the whole top side of the avocado with a little olive oil.  Pour mango salsa over the top of the avocado and goat cheese.  Place in oven and allow to broil for about 5-6 minutes or until cheese is melted.  (The avocado will become bright green like when greens are blanched). Remove from oven and sprinkle with salt, a spritz of lime, a couple dashed of hot sauce, and garnish with chopped cilantro. Enjoy!

                    xo,

 
 

Coconut Cream Coffee

Recently I have had people tell me to try butter or coconut oil in my coffee.  My first reaction was, "whaaaat?" shortly followed by my second reaction of, "Do they not know??? Oh no, they must not know!"  So here I am to spread the good news!  The good news being coconut cream coffee.  

I have been dabbling a bit in Whole30 (Lord, beer me strength!) and have found that when I cannot reach for sweets I rely a bit more on coffee.  What can I say? I am a girl of many vices. I know this recipe is not completely Whole30 compliant or "whole dirty" as I like to call it, but you can take out the maple syrup if you are that serious. But because I am obviously not that serious and feel that if I am eating half of my body weight in meat everyday I deserve a damn splash of maple syrup.  So sorry I am not sorry. 

Coconut Cream Coffee

  • 8 ounces of strong black coffee
  • coconut whipped cream (recipe below)
  • sprinkle of cinnamon

Coconut Whipped Cream 

  • 1 can full-fat coconut milk (refrigerated overnight) 
  • 1 teaspoon vanilla 
  • 1 vanilla bean (optional)
  • 1 Tablespoon honey or maple syrup

Place metal mixing bowl in freezer for five minutes.  Take refrigerated coconut milk and flip can over and set on counter.  Open inverted can. Translucent liquid should have risen to the top while white solid content stays below.  Pour liquid contents into separate container (you can save for other dishes).  Remove white solid coconut milk from can and place in frozen metal mixing bowl.  Add vanilla, honey, and vanilla bean to coconut cream and mix on high speed with whisk attachment until mixture forms soft peaks.  Can be refrigerated for a few days. 

Assembly 

Place a Tablespoon (or two) of coconut cream in the bottom of your favorite coffee mug.  Pour coffee over cream. Sprinkle with a little cinnamon OR cocoa powder OR both! :)

 

Enjoy!
xo,

 
 

California Dreaming + Ginger lime tea

"California dreaming" is what I still feel like I'm doing these days.  I often pinch myself when I realize this place is now our home.  We go surfing, or wine tasting, or cycling every weekend!  And as much as I miss my favorite spots in Columbus, this new journey has been nothing but exciting.  This past week my brother visited and we spent our days hiking, eating, and did I mention hiking?  I think he and I walked every inch of San Francisco but with a friend like him, the miles went by with ease. I'm happy we've already had a couple of visitors and encourage anyone else who wants to visit to come on out!  We welcome you with open arms and sunshine! 

One thing my brother introduced me to was his love of ginger tea.  It's spicy, refreshing, and can help calm a sour stomach! One of my favorite ways to enjoy ginger is in a Moscow mule but since its not acceptable to drink those all day long... I made a simple and refreshing alcohol-free alternative.  Enjoy!

Ingredients 

  • 16 ounces boiling water
  • 2 bags of ginger tea (I use this kind)
  • 1-2 Tablespoons of honey
  • juice from a half a lime 

Method

Steep boiling water and tea bags in a pot for time directed on box.  I steeped mine for ten minutes.  Remove tea bags and discard.  Add honey and lime to tea and stir.  Allow to cool to room temperature.  Pour into pitcher and place in refrigerator.  Serve over ice with a lime rind garnish.