Viewing entries tagged
avocado-egg salad

Comment

A Weekend Away

image.jpg

In what will likely be the last time the two of us are able to sneak away together for a long time, Mike and I spent our weekend at quiet cabin in the woods. The cabin is owned by friends who generously let us stay there and use all the amenities. I realized when we there that it's been way too long since we've had a few days with no TV, minimal phone usage, and plenty of time to just enjoy nature and each other's company. 

image.jpg

In the absence of TV, I started and finished two books: a collection of essays by my talented friend Chloe Caldwell and another collection of essays by my author crush Lindy West. I loved both of them.

image.jpg

On Saturday we went for a hike that went straight uphill but was ultimately worth the view. 

image.jpg

We spent a significant amount of time working on a puzzle of various candies. It looks so sweet and innocent, doesn't it? I found my patience for it in spurts, and in between I read my books. My sweet husband worked diligently in my absence, exhibiting once again a level of patience that exceeds normal human expectations.

image.jpg

We enjoyed a decadent meal at a French restaurant called Rendevous before allowing ourselves the ultimate indulgence of sleeping in until 11:30 on Sunday. 11:30! I was probably a teenager the last time that happened. We squeezed in another hike before Mike hit the hot tub and I basked in the sunshine. 

image.jpg

Two food-related lessons I learned this weekend: The Not So Boring Bar and Grill in Boring serves amazing veggie burgers and Joe's Donut Shop in Sandy serves the best donuts. We ate our dinners out but made all our breakfasts, lunches and snacks at the cabin. Highlights of this included a sandwich we made both days with whole wheat bread, chili-roasted sweet potatoes (I roasted them the day before we left), nectarine slices, white cheddar and spinach. We also took some of our avocado-egg salad to eat with bread and crackers, plus grapes, kale chips, trail mix and mini vegan chocolate chip cookies.  

Other lessons learned: It really pays to get away, even if it's just for two days.

Sleeping in like a 14-year-old is possibly the most blissful activity on this earth.

Taking a break from technology and spending time in nature is so good for the body, mind and spirit.

I have the best husband (I mean, this is more a fact than a lesson. He just is the best.)

Comment

Comment

From Krike's Kitchen: Avocado-Egg Salad

image.jpg
Psst. Want to support my writing? Find out how as little as $1 can help!

Today I want to share the easiest, yummiest, healthiest egg salad recipe you could ever imagine. Egg salad has been weighing big on my brain lately because I've been craving it off and on for the last few weeks. Two weekends ago Mike and I finally made a special trip to Fred Meyer to get a grab-and-go egg salad sandwich, only to discover that our Fred Meyer doesn't make them anymore. Not only did they not have the sandwiches, they've apparently stopped making egg salad altogether. There were no tubs of egg salad to be found in the deli case. We picked up some potato salad instead. It was not the same. 

image.jpg

A word about egg salad, and then a word about eggs in general: I don't crave egg salad very often. It is not a dish I could happily eat every week. But when I do get a hankering for egg salad, it is a craving so specific and so compelling, I will think about it for weeks. The worst part about egg salad is that it's a gamble. There is bad egg salad (which for me means the super mayonnaise-y kind) and good egg salad (the kind worthy of a fancy tea party). Bad or good, there is no substitution or replacement for an egg salad craving. 

image.jpg

Eggs and I have developed an interesting relationship. I've discovered that I really love eggs — but only when I eat them rarely. They're not a daily treat for me. I generally feel healthier when the bulk of my meals are egg and dairy-free. However, going completely egg and dairy-free does not work for me. My body craves cheese. My body craves eggs. Certainly not every day, and sometimes not every week. But when I do crave dairy or eggs, I make sure to honor that craving. If you've followed my blog for awhile you know I'm a huge advocate of listening to your body. I am a longtime vegetarian, but I don't believe everyone was meant to be vegetarian. I'm a sometimes-vegan, and I definitely don't believe everyone was meant to be vegan. I think we're all meant to honor our bodies in whatever way that means for us as individuals. For me, eating eggs once a week or so works perfectly.

image.jpg

This past weekend was hot in Portland. Temperatures reached up to 100 and the last thing either of us felt like doing was cooking. We still wanted to eat, though. I know there are people who are like, "It's so hot, I'm not even hungry!" but, uh, no. I can always eat. It was the perfect weekend to whip up some homemade egg salad. As I mentioned, I'm not a big mayonnaise fan. So we looked around the kitchen, threw a few things together and whipped up this amazingly easy and delicious avocado-egg salad. We are definitely not the first people to make egg salad using avocado, but we didn't use a recipe and just winged it. The results were delicious. 

image.jpg

FROM KRIKE'S KITCHEN: AVOCADO-EGG SALAD

INGREDIENTS:
4 hard-boiled eggs
1 avocado
Lemon juice (I like things super lemon-y and used a whole lemon, but the amount is up to you)
Sprinkle of sea salt
Optional ingredients: parsley, basil, chives, dill or any other herbs (we kept things super simple and didn't use any)

DIRECTIONS: Once the eggs are cooled, peel them and smash them with a fork in a bowl. Add the avocado and smash together. Add the lemon juice and sea salt. Combine well. That's it! Serve with bread or crackers. This is probably enough for 4 servings, but we ate it all at once as a meal instead of a snack. 

The texture is creamy. The flavor is fresh. In my opinion, it tastes better than original egg salad. Using avocado instead of mayonnaise really lightens things up, so it's healthier than the original, too. The recipe is a win/win. Let me know if you try it!

 

Comment