Amazing Avocado Deviled Eggs

Some things are too delicious to keep to myself. These excellent eggs are one of those things. Granted, if you were with me in my house right now, I might be tempted to lie and say this recipe didn’t turn out well…then try to hide them in the fridge so I could inhale them the minute you left. (Note to self: pray about self control.)

What you need:
– 8 hard boiled eggs (I put my eggs in a muffin tin, bake at 325 for 30 minutes, they’re perfect!)
– 1 medium ripe avocado (or two small ones)
– 1 tbsp prepared mustard (more if you prefer)

– 1 heaping tbsp mayonaise
– sea salt & ground pepper to taste (I like to sprinkle pink Himilayan sea salt over the finished product, instead of paprika.)

With a fork, mash the avocado and egg yolks together in a bowl. Add additional ingredients and stir well. Use a spoon (and your fingers, so you can lick them) to put the mixture in the hard boiled eggs. Garnish with sea salt or paprika. 

Great for a snack, a potluck, or whenever you’re feeling a little Seussical! Remember that avocados turn brown when exposed to air, so keep your deviled eggs in a closed container. If you make them a day in advance for a dinner party, you’ll probably have brown deviled eggs by the next evening. Although, I’ve never had mine last that long!

Blender Brownies: Guilt & Gluten Free!

So easy, so yummy…dare I say healthy(ish)?! I used all organic ingredients, so I can feel even less guilty about letting my toddler indulge.

The recipe is gluten-free and soy-free. Below are egg-free and dairy-free options.

Bye-bye eggs: Mix 1 teaspoon of chia seeds with 3 teaspoons of water, let it sit for 15 minutes before adding it to the blender.
Bye-bye dairy: Use dairy-free chocolate chips, or skip them altogether. (Then it would be a nut-butter brownie, still delicious!)

If you’re not a huge fan of bananas, no worries, the taste is very subtle. This brownie is super moist and absolutely yummy — good luck not eating the whole plate!

Gluten-Free Zucchini Brownies

Prepare to have your mind and taste-buds blown!
What you need:
1 cup of nut butter. (I used a combo of pecan butter, chocolate hazelnut spread, peanut butter, and white chocolate spread because I didn’t want an overwhelming nutty flavor.)
1 1/2 cup of grated or chopped zucchini. (I used yellow squash and zucchini, finely grated.)
1 cup steel-cut oats (Granola blends would probably be good, too!)
1 egg (I can’t eat eggs, so I substituted chia seeds — 1 tbsp chia seeds & 3 tbsps water.)
1 tsp of vanilla
1 tsp of baking soda
1 tsp of cinnamon
1 cup of dark chocolate chips. 
*optional ingredient = 1/4 cup of raw honey if your nut butter isn’t very sweet. I did NOT use honey in mine & they’re perfect. 
What you do:
Preheat oven to 350 degrees.
Combine all the ingredients into a large bowl and mix everything together.
Pour into a greased 9×9 baking pan.
Bake for 35-45 minutes, or until a toothpick comes out clean.