Number One

Hey everyone,

Since this is my first post, I want to share my thoughts and hopes for this blog.
I will share my recipes and experiences creating meals. I will also give out my own tips and shortcuts.
Since it's the new year, I've also started eating healthier, and want to show people that it's not really that hard or different.
Since we all love to eat out too, I will give my opinions on meals that I have ordered and places I have been.


Today's Dinner:

Vegetable Frittata Bake
Baked Asparagus
Homemade Guacamole

I have to tell you that I'm obsessed with Guacamole. It's so good for you and so delicious.


Vegetable Frittata Bake


Ingredients
5 large eggs
1 tbsp olive oil
1 tbsp butter
1 clove garlic
1 tsp italian seasoning, garlic powder, 21 seasoning salute
3/4 cup ricotta
3/4 shredded cheese (your favorite!)
1 cup of each: broccoli, cauliflower, sugar snap peas, carrots, corn, peas, celery (any that you like)
1/3 cup chopped onion
Salt and Pepper

Directions:
Heat oven to 350 degrees F.
Whisk the eggs, ricotta, shredded cheese, and half of the seasonings in a bowl.
Heat the oil and butter in a pan, add the onion and salt and pepper and cook until soft.
Add all the veggies, rest of the seasonings, and shred the garlic in over a microplane, cook a few minutes so not completely done.
Add the veggies to a greased 9x13 baking dish.
Pour the egg mix over top and spread evenly.
Bake 20 minutes, or until the eggs are golden brown on top.


Baked Asparagus

Ingredients
1 bundle of green asparagus
1 large clove garlic
2 tbsp olive oil
Salt and pepper

Directions
Preheat the oven to 350 degrees F
Bend each asparagus until it naturally snaps and throw away the bottom part.
Put all of them on a baking sheet with sides. (Easy cleanup: lay down foil first)
Pour the olive oil over all of them, and season with salt and pepper. Then shred the garlic on a microplane over the asparagus.
Then move them all around with your hands to make sure they are evenly seasoned and spread back out.
Bake for about 15 minutes.


Guacamole


Ingredients
1 ripe avocado
1 medium tomato
1/2 cup cooked black beans
1 clove garlic
1 small lemon
1/4 cup chopped onion
1/2 cup corn
2 tbsp Cilantro
2 tbsp Olive oil
1/2 tbsp butter
Salt and Pepper

Directions:
Cut the avocado in half, pull out the seed (hint: hit it with the bottom of your knife so it sticks, and twist)
Slice the avocado in chunks while it is still in the skin.
Spoon both halves into a bowl and squeeze the lemon over it.
Shred half of the garlic over the avocado and add half of the cilantro. Mix well.
Cook the onion in the olive oil and butter, add salt and pepper, the other half of the garlic clove and the rest of the cilantro.
Then add the corn and cook until slightly brown.
Add the corn and onion mixture to the bowl.
Heat up the black beans and chopped tomato in the pan that the corn and onions were in.
Add to the guacamole bowl and mix well.

Serve with pita or rice chips. (the healthier option)


"They" say you should eat avocado at least 3 times a week (the good fats, and really good for guys), and this recipe never gets old for me. You can mix it up with limes instead of lemon, use shallots instead of onion, or try different spices like cumin, and you can even kick it up a notch with some jalapeno.

Enjoy!