Avacado Egg Salad

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This has been one of my go to recipes for a few years now.  Even if you don’t like egg salad, don’t knock this one until you try it.  The avocados and spices give it a whole new flavor, and it’s much healthier than regular egg salad.  I got the original recipe from a blog on pinterest called {Never} Homemaker, but as I tend to do I changed some thinks around to my liking and to make it my own.  So you can read the original and mine and possibly even tweak it some more if you’d like! Ingredients:

  • 4 hard boiled eggs, sliced
  • 1 diced avacado
  • 1 teaspoon minced garlic
  • handful of chopped green onions
  • 3 tablespoons plain Greek yogurt
  • 1 pinch of salt
  • 1/8 teaspoon paprika
  • 1/2 teaspoon curry powder

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Combine all of the ingredients in a mixing bowl and stir everything up. I like to eat mine on a tortilla with some fresh kale, but Ben likes his on bread.  Try it however you like, I’ve also just ate it before. 😉

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Roasted Chickpeas

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I know my last post was a recipe, but these are so addicting and easy to make I had to!  Ben actually came up with this recipe too so I’m taking it from him.  This is the first version he made and I think this is my favorite flavor combination but it’s fun to experiment also.

To begin, drain the water out of a can of chickpeas and rinse them off in a colander.  Then pat them dry with a paper towel and put them in a mixing bowl.

Add about 2 tablespoons of coconut oil, a pinch of salt and pepper, about 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 2 teaspoons of curry powder.  We eyeballed ours, but add enough to evenly coat the chickpeas.  Mix everything up evenly and spread them out evenly on a baking sheet.  Preheat the oven to 400 degrees Fahrenheit and bake for 40 min.  Some of the chickpeas will pop which is fine, I like the crunchy burnt ones but they should all be crunchy when done.  Enjoy!

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