Healthy New Year!

Happy 2018 to all! I hope that you had a wonderful holiday season with your loved ones! Things in my world have been a bit crazy for the past several months and I apologize that it’s taken so long for me to get back to this blog.

Now, with the new year comes new year’s resolutions and that means trying to eat healthy! My own husband is is the middle of trying to work on losing some weight by eating healthier and working out some. I’m always interested in new recipes with ingredients that I already love, so when I stumbled across this super easy lunch prep meal, I had to try it! And it was amazing!!

Avocado Egg Salad


  • 6 Eggs
  • 2 Avocados
  • Lemon or lime juice
  • Your favorite kind of salt


Now first things first.  Hard boiled eggs. Simple and easy to make! Check out my method for making hard boiled eggs from my Delicious Deviled Eggs recipes here.


While the eggs are cooking, we can prep the rest of our mixture. Cut your avocados in half and twist. One half should come away in your hand while the other still has the pit. Carefully remove the pit and scoop the avocado out of the skin. In a mixing bowl, mash the avocados with a fork.


Add a splash of lemon juice and a sprinkling of salt {to your own personal taste}. Mix with the mashed avocados until it’s a creamy consistency.


Now, since I’m doing meal prep, I have my sectioned lunch bowls. I sliced up a cucumber and put half in each bowl to have as a side to my egg salad.


Once the eggs are cooked and peeled out of their shells, cut up your eggs into small pieces. I used an egg slicer to make it easier and faster.


Add the eggs to the avocado mixture and stir them in. The mixing process will break up the eggs even more.


Feel free to taste and add more lemon juice and/or salt to taste. Personally, I didn’t feel the need to add more of either one.


I split the recipe between the two containers, creating two lunches. It turned out to be an extremely delicious and healthy meal! I only made two lunches because avocados turn brown after a day or two out of their peels and didn’t want to spoil my other produce. As an added bonus, this recipe is probably a worthwhile try for any of my Whole30 people! Enjoy!



Crunchy Grilled Four Cheese Sandwich

Happy Tuesday, food people! Since it’s been a little rainy in my area, I decided to make a twist on a classic comfort food: grilled cheese. My husband and I watched the movie “Chef” yesterday and I was really impressed with the way that the main character makes a grilled cheese sandwich for his son. So I decided to try duplicating it as best I could.


  • Bread {I made my own French bread from scratch. It gave the sandwiches a nice crunch when cooked up.}
  • Butter you can spread {And keep it close by because we use it more than once!}
  • Cheese, 4 kinds {I used cheddar, swiss, provolone, and mozzarella}

So, I’m sad to say that I didn’t get a photo of every step like I’ve been doing, but I figure most people know how to make a grilled cheese sandwich. I used my biggest frying pan {12 inch I think?} and I set it on medium heat to get hot.

Butter both of your bread slices on the outside. Lay the bread butter side down on a clean cutting board or plate and layer your cheese as evenly as possible on both slices of bread. Now, instead of  placing one half on top of the other, lay both halves in the frying pan cheese up. After a minute or two to allow the bread to brown, flip one half and lay it on top of the other. Now we have a sandwich with all the cheese in the center. Because we have so much cheese, laying it in the pan that way also allows the cheese to melt a bit before we put the halves together.

Remember the butter still hanging out on the counter with you? We’re going to very carefully butter the bread that’s facing up. Flip the sandwich and butter the other side. After a minute or two, flip the sandwich again, pressing down gently with your spatula. This makes the bread extra crispy and gives it a crunch.

That’s it! Just as easy and inexpensive as a normal grilled cheese, but so yummy!


Monte Cristo….Not just a place in a book

Thank you, thank you so much for those of you who are following these posts and liking/sharing them! It’s a huge encouragement to me and it motivates me to keep making more food and posting what I do!

Today’s feature: Monte Cristo sandwiches. They are so yummy and are not a new thing. People have been making this spin-off of a French sandwich since the 1930’s! Since we have hipsters now, things of the past are making a comeback. Not everything should come back, but this definitely should and is coming back! So, let’s list out our ingredients and I’ll show you how I made mine.


  • Bread, thicker slices do best
  • Deli ham
  • Deli turkey
  • At least two different kinds of cheese
  • Mayonnaise
  • Mustard
  • Butter
  • 1 egg
  • 1/2 cup milk
  • Paprika
  • Salt
  • Pepper


So here you can see that I have a round bread that I’ve sliced up. Regular bread is just fine. I was in the mood to make my own bread and used my bread machine to make some.


Spread a thin layer of mayonnaise and mustard on the inside of your bread slices. {Most Monte Cristo recipes call for a more grainy mustard. Because I’m trying to stay within my means, I use just normal yellow mustard.}


Now we get to layer meats and cheeses.


I put provolone on top of the mayo and Swiss on top of the mustard.


I laid my ham and turkey on top of the cheeses.


I sprinkled mozzarella cheese on one side and then the sandwich can be closed.


Butter a skillet well. Make sure you have extra butter handy because you will have to butter the pan between sandwiches.


Now you need an egg and milk bath for the sandwich. Beat your egg, mix in the milk, add paprika and salt/pepper until it looks good to you. {I used the leftover egg/milk mixture from my Easy Cheesy Chicken Parm!}


Make sure you get both sides coated in the mixture. And don’t let it sit for too long or your bread will be too soggy to do anything with!


Toss the sandwich in the frying pan. Let it sit for 3-4 minutes before carefully flipping it over.


Look how gorgeously brown that is! Leave it on the heat as long as you like, flipping frequently, until the cheese is melted.


Plate it and enjoy!


{My bread was way too coated in the egg mixture so it browned quickly from the center out. I had to remove the edges because they were too soggy. Because of all that, my middle cheese didn’t melt all the way. Cooking is a practiced skill! Don’t be upset if your sandwiches don’t turn out the first time. Keep practicing! It’ll improve every time you make it!}