Thai Curry Deviled Eggs with Avocado

I love myself a deviled egg. I am not however a mayo fan, nor do I like to support the factory conventional egg industry. I will always buy eggs from a farmers market if possible or the pasture raised option at the grocery store. There is a vast range in quality of eggs, if you are interested in a little egg 411 click here. The easiest rule of thumb when shopping is that if your eggs are less than $6/dzn don’t buy them, your body and the chicken will thank you!

Thai Curry Deviled Eggs with Avocado

6 large farm eggs, room temperature, preferably over a week old (they peel better)
1 medium ripe avocado
1 Tablespoon dijon mustard
1 large scallion, thinly sliced, divided
1 teaspoon green thai curry paste, optional*
Juice of 1/2 a medium lemon
Salt and fresh ground pepper, to taste
Sliced jalapeño for garnish (optional)

Serves 6

Fill a medium sauce pot with about 5 inches of water and bring to a boil. Using a large spoon- gently lay the eggs into the water, placing them directly onto the bottom of the pot. Boil for 11 minutes and then drain, shaking the pot as you do so to crack the shells. Fill the pot with ice water and allow the eggs to cool completely.

When they are cooled, tap the shell against the counter or side of the sink and peel under gently running water. Be sure to get under the membrane that is between the shell and the egg to leave the whites intact.

Slice the eggs in half the long way and gently remove the yolks. If the whites have some yolk on them rinse them lightly and set aside. Add the yolks and remaining ingredients (reserving 1/4 of the green onions for garnish) to a food processor and blend until smooth. Taste and adjust seasoning and curry if necessary.

Scoop the filling out and place in a small ziplock bag, pushing the filling to one corner. Trim 1/2 inch from the corner of the bag. Place the whites inside up and pipe the filling into the hole of the whites, being sure to divide evenly. Top each egg with a few of the sliced scallions and a slice of jalapeño. Carefully transfer to a plate and serve.


Tips & Notes~

Boil the eggs a day ahead and store in the refrigerator.

Omit the curry if you do not want them to be spicy.

*Some Thai curry has shrimp paste in it. For a veggie option: Thai Kitchen brand from most regular grocery stores is your answer.



Walnut Sage Patties with Shiitake Mushroom Gravy

Usually vegetarians get the shaft on Turkey Day. Well that it a bit dramatic as there is always tons of side dishes to eat, but rarely a main course…enter Walnut Sage Patties with Shiitake Mushroom Gravy! Easy, you can prepare in advance and totally meaty and satisfying. You can also use this basic template and change the herbs and add some spices for a completely different flavor profile that is not so “holiday-like”. These babies are vegan, gluten free, paleo friendly and most importantly- delicious. Happy cooking!

Walnut Sage Patties with Shiitake Mushroom Gravy


Walnut Sage Patties with Shiitake Mushroom Gravy

4 Tablespoons coconut oil or olive oil, divided
1 medium yellow onion, small dice
6 large garlic cloves, chopped
1 cup dried chickpeas or mung beans soaked overnight in 3 cups filtered water, drained
1 cup walnuts, toasted (you can also use sunflower seeds if nuts are an issue)
1 packed cup Italian parsley leaves
10 medium fresh sage leaves
2 teaspoons baking powder
1 Tablespoon gluten free tamari or soy sauce
Salt & fresh cracked pepper to taste
2 large farm eggs or two flax eggs*

Makes about 12 balls (6-12 servings)

Heat a wide sautépan on medium heat. Add 2 tablespoons oil, the onion and the garlic. Sauté for 6-8 minutes until translucent and beginning to brown slightly.

While the onions are cooking; add the drained chickpeas (soaked but still raw) and remaining ingredients up to the eggs to a food processor. Pulse a few times until slightly broken down. Then add the cooked onions and garlic and process until well combined, scraping the sides of the processor once or twice. The consistency should be soft and will press into a ball easily.

Transfer to a mixing bowl, add the egg or flax mixture and mix well to combine. Taste to adjust seasoning if necessary. Clean the sauté pan and heat 1 tablespoon of oil on medium heat. Using your hands- form the mixture into small 2 inch patties and sear about 3 minutes on each side until nice and brown. Repeat with remaining mix, keeping the cooked ones in a 200 degree oven while you prepare the remaining patties.

Serve with the Veggie Gravy, recipe follows. Mixture can be made up to 2 days in advance- add the eggs just before cooking unless you are using the flax eggs- these can be added when you make the mixture.

Tips & Notes~

*To make patties vegan: Mix 2 tablespoons ground flax & 6 tablespoons filtered water and allow to sit for 10 minutes to thicken. This is equal to 2 eggs and can be used in many applications.


Mushroom Gravy~

10 large shiitake mushrooms, stems removed and thinly sliced
3 Tablespoons olive oil or butter
3 large cloves garlic, finely chopped
2 cups vegetable stock
1/2 cup dry white or red wine
3 Tablespoons mellow or sweet white miso paste*
3 Tablespoons filtered water
5 teaspoons cornstarch or arrowroot powder
1 teaspoon Dijon mustard
1 teaspoon tamari or soy sauce
Freshly cracked pepper to taste
2 stems fresh thyme, removed from stem and chopped

Heat a medium sauce pan on medium-high heat. Add the sliced mushrooms and butter or oil. Sautéfor 3-4 minutes until beginning to sear and then add the garlic. Cook- stirring a few times- until the garlic starts to brown and the mushrooms begin to stick to the bottom of the pan. Add the stock, and wine and boil for 2-3 minutes- reducing by 1/3.

Mix the miso, water, cornstarch, mustard and tamari in a small bowl and add to the pan. Simmer as the mixture thickens and cook for 1 minute, stirring constantly, whisking well to combine and be sure that there are no lumps. Taste and adjust seasoning if necessary and serve!

Tips & Notes~

This recipe can be made a few days in advance and gently reheated before serving.

*Miso is a fermented soybean paste that is available in the refrigerated section of many grocery stores.


Coconut Quinoa Cookies

These cookies are a unique, high protein and super easy…three awesome combinations. You can change up the additions as well and really get creative!
Coconut Quinoa Cookies


3 cups cooked quinoa
2 cups flaked unsweetened flaked coconut
½ cup dried cranberries, finely chopped
½ cup dried unsulfured apricots, chopped small
1 cup toasted sliced almonds, chopped
¼ cup coconut oil, melted
½ cup honey or maple syrup
2 medium eggs, room temperature
pinch of salt

Makes 20 medium cookies


Spiced Pumpkin Cranberry Bread

Whole Wheat Pumpkin Cranberry Bread

Whole Wheat Pumpkin Cranberry Bread


1 1/2 cup whole wheat flour or gluten free flour
1/2 cup wheat germ or ground flax
1 teaspoon baking soda
3/4 teaspoon himalayan salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1-1/4 cup pumpkin puree
1 cup coconut sugar
2 large pasture raised eggs or 2 flax eggs*
1/3 cup virgin coconut oil, melted + more for the pan
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries, roughly chopped
1 cup pecans, chopped
1/4 cup raw sunflower seeds (optional)


Pumpkin Oatmeal Pancakes with Blueberry Compote

Everybody loves pancakes (well, except my husband…what???). They are not the typically the most healthy way to start the day however. These pancakes on the other hand are loaded with healthy fiber, vitamin C from the pumpkin and gluten free and vegan if you choose. They also store really well and you can refrigerate or freeze and then just pop ’em in the toaster. The oats are hearty and will give you long lasting sustained energy!


Pumpkin Oatmeal Pancakes with Blueberry Compote


2 cup organic old fashioned oats (gluten free if desired)
2 teaspoons cinnamon
1 teaspoon powdered ginger (optional)
Pinch of salt
1 tablespoon honey or Stevia to taste (see note)
1 ½ teaspoons baking powder
1 ¾ cups organic pumpkin puree (or 1 can)
2 large pasture raised eggs or 2 flax eggs*
1/2 cup organic nut milk or dairy milk of your choice
2 Tablespoons coconut oil
1 teaspoon vanilla

Makes 4 servings


Dark Chocolate Avocado Mousse

Who doesn’t love chocolate? Well and avocado as well :). A simple blend of nutrient dense ingredients- this recipe is SO easy and a much healthier alternative to quench your chocolate cravings, entirely plant based and nut-free. Bring on the SUPER foods!


Chocolate Avocado Mousse

2 medium-large ripe avocados (not too soft), seeded and peeled
1/4 cup unsweetened raw cocoa powder
1/4 cup maple syrup or stevia to taste (or sub 3-4 pitted medjool dates)
1 tablespoon vanilla extract
1/4 teaspoon cinnamon, optional
A pinch of Himalayan salt

Serves 4
Place all the ingredients in a blender and puree for a few minutes until smooth.  Scrape down the sides of the processor and blend again. Taste and adjust sweetness as desired.
Tips & Notes~

This recipe is good if it is chilled. If you are eating right away put the avocados in the refrigerator for 30 minutes.

You can add a banana for some natural sweetness and to mask the slight avocado flavor or you can substitute one of the avocados for a whole large banana to cut the richness but you might want to decrease the sweetener.

Top with some chopped up nuts, toasted coconut or some berries!