Avocado Toast

Photos by: Valorie Darling

Photos by: Valorie Darling

I mean honestly, who doesn’t love avocado toast? It seems to have quite the life of it’s own the past few years, and I’m here for it! I found the best avocados at my local farmers market the other day and naturally the thing that pops into my mind is to throw it on some toast. I’m kind of obsessed with toast, I know it may not be the healthiest option but I can go through a whole loaf in about 3 days. Oops

This is almost like a 2 for 1. You get your avo toast and then you get a little salad on top. I also snagged these gorgeous heirloom tomatoes so it made sense to throw them on top of this toast and oh man was it amazing! It’s so fresh and delicious, I’m pretty sure you’ll love it too!

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  • 3 pieces gluten free toast (I use Udi’s)

  • 1 large avocado

  • squeeze of lemon

  • half a lime

  • handful of heirloom tomatoes

  • 1 tsp red pepper flakes

  • pinch salt x3

  • pinch pepper x3

  • 1/2 garlic clove, if you like it spicy (optional)

  • balsamic glaze to drizzle (optional)

While preparing ingredients, place bread in the toaster, I like to double toast it for that extra crispiness. Split avocado and remove inside with a spoon, place in a large bowl. Squeeze lime into bowl, add red pepper flakes, salt and pepper. Set aside, in another bowl, slice tomatoes length wise and add to bowl, grate garlic into tomatoes (using a microplane makes this really easy), squeeze lemon, add salt and pepper. It’s important to season every layer of this so you’re really getting a punch of flavor in each bite.

Top each piece of toast with avo mixture, then top with tomato mixture. I like to add a little drizzle of balsamic glaze, I used regular but flavored ones would be great also! Top with salt and pepper once more (maldon salt is amazing on this, but I was fresh out) add a drizzle of balsamic glaze and enjoy! It’s the perfect little snack, appetizer, breakfast, late night snack, or just a good excuse to use of some fresh avocados.

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Chicken Sausage Egg "Muffins"

Photos By: Valorie Darling

Photos By: Valorie Darling

I’m not sure I’ve ever been more excited to be home, in my kitchen, with the option to COOK my own food! I love, love, love traveling, but after 2 weeks on the road, tons of great meals out and some not so great meals out, I am more ready than ever for some home cooked food!

I usually can’t stand doing dishes, but even that doesn’t seem so bad to me right now. It’s amazing how much easier it is to feel healthier when you’re making your own meals at home. Even when I eat out, I’m not always 100% sure what exactly is in the food I’m eating.

Anywho, I’ll get on it with it! Right now I’m really loving breakfast, like a lot! Since arriving home and finally getting to the grocery store (ok, that’s a lie I used the best invention ever, Instacart) I couldn’t wait to whip up a homemade breakfast!

These egg muffins, or a variation of these are my go-to for a quick, healthy breakfast or snack that I always make extra of so I can have a quick snack or on the go breakfast throughout the week. They keep brilliantly in the fridge, and are easily reheated in the microwave with a damp paper towel. The best thing about these, there are no rules! Throw in whatever you have in your fridge or whatever is in season. I’ll throw in leftover cooked veggies from the night before or I make them Tex-Mex and add some green chilis and black beans. You really can’t go wrong. Hope you love these as much as I do!

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  • 2 tbsp olive oil

  • 1 pkg chicken breakfast sausage (I love the ones in the butcher section of whole foods, I love all the flavor options)

  • 8 eggs

  • ½ yellow onion

  • 1 green onion

  • 2 tsp garlic powder

  • 1 tsp pepper

  • 1 tsp salt

  • 2 tsp red pepper flakes

  • 1 tbsp Italian herbs

  • ½ cup cheddar (optional)


Preheat oven to 375 degrees.

Chop yellow onion and set aside.  Heat large skillet over medium heat, add olive oil and onion, sautee until translucent, about 3 minutes, add breakfast sausage and use spatula to break up into smaller pieces.

While sausage is cooking.  Chop green onion, including the white part and set aside.  In a large bowl (one with a pour spout is ideal), crack and mix eggs, add garlic, pepper, salt, red pepper flakes and Italian herbs.  Once your sausage has come to room temperature, transfer sausage to egg bowl, add cheese if using, mix all ingredients to combine.  Spray a muffin tin with non- stick spray (I like coconut or avocado oil) and evenly divide mixture amongst 12 cups.  If you’re using cheese, sprinkle on top and place in oven.

Check eggs after 15 minutes.  Depending on how done you like your eggs they will be ready, if you like your eggs on the firmer side, cook for 18-22 minutes. 

 I like to top mine with avocado and siracha!

Store extras in a zip lock bag in your fridge for up to 5 days.  These are a great make a head breakfast and can be reheated easily by placing a paper towel around it and re-heating in increments of 15 on the “reheat” setting.

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Jalepeño Infused Watermelon Margaritas

Photos: By Valorie Darling

Photos: By Valorie Darling

  • 2 Jalepeños, sliced
  • 1 Bottle of tequila (I used Patron)
  • ½ Cup watermelon, juiced & strained
  • 1 Lime, juiced
  • 1 Tbsp agave
  • salt, for rim

Slice 2 jalepeños and add to tequila (I place in a mason jar).  Store in a cool area, but can be kept at room temp, allow to sit for at least 24 hours, I prefer 72 hours to get the desired heat level.  If juicing your own watermelon, slice melon in half, scoop out all the insides and place in blender (depending on size of melon you may need to do this in multiple batches).  Blend until smooth.  Use a small sieve and strain watermelon juice in order to catch any seeds or chunks that may not have been thoroughly blended.

Once tequila is ready, combine 1 shot of tequila, ½ cup of watermelon juice, juice of one lime, 1 tbsp agave in a martini shaker, add add and shake.  Rim glass with pulp of lime and dip in salt.  Pour margarita in and enjoy.

To make these margs extra spicy, muddle jalepenos in shaker before adding other ingredients.

I love margaritas, what I don’t love are the calories and extra junk that goes into most margs.  So, I created this bad boy because I love them extra spicy and as healthy as possible.  Make them individually or a large pitcher, trust me, they won’t go to waste!

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Simple fresh ingredients are really the star here!  If you're in a rush, buy a bottle of cold pressed watermelon juice and pre cut watermelon to spice up the rim of the glass.  Just because you're making a homemade cocktail doesn't mean it needs to be difficult.

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