Avocado Egg Salad

Pinterest strikes again! Avocado egg salad, why didn't I think of that? I'm glad that skinnytaste.com did. I'm not doing weight watchers anymore but this recipe included points for WW which is cool b/c it gives me an idea of how not-bad this is for me :)

I know this will not be kid-approved. Only because it's green. My kid is prejudice against green food, sadly my efforts to change this have not worked. But that won't stop me, I'll keep trying.
Jeff hates hard-boiled eggs, so this is definitely not Jeff-approved I don't even bother to get him to try them anymore. The last time I made egg-salad he tossed it in the trash the next day on 'accident'. Uh huh. Suuuuure.


Avocado Egg Salad
by Skinnytaste.com

Servings: 6 • Size: 1/2 cup • Old Points: 3 pt • Points+: 4 pt (w/ light Flatout 7 pts)
Calories: 154.7 • Fat: 11.7 g • Protein: 9.3 g • Carb: 4.6 g • Fiber: 3 g • Sugar: 0.5 g
Sodium: 132 mg (without salt)

Ingredients:

• 4 large hard-boiled eggs, chopped
• 4 hard boiled egg whites, chopped (discard the rest)
• 1 medium hass avocado, cut into 1/2-inch pieces
• 1 tbsp light mayonnaise
• 1 tbsp fat free plain yogurt
• 1/2 tablespoon finely chopped chives
• 2 teaspoons red wine vinegar
• 1/2 tsp Kosher salt
• pinch freshly ground pepper

Directions:

Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper. Mash with a fork. Combine with egg whites and adjust salt as needed.

My notes:

This was tasty! I added about a tsp of yellow mustard to this, mainly because I like mustard in my egg salad. Also, I had fat free greet yogurt so I used that instead of just the plain yogurt. I think next time I make this I might add some carrot or celery, I like a little crunch to my egg salad. This could be pretty easily converted to a 'guacamole' style egg salad. Throw some cilantro (leave out the chives), tomato, onion, maybe a little jalapeno and voila! I think that's worth exploring.

My lunch

Roasted Broccoli and Cauliflower Soup

Today's recipe is courtesy of Lola Cooks. I had 3 heads of broccoli in my fridge that I needed to use and I remembered I had saved this recipe to try.

Yum broccoli pre-roast

Roasted Broccoli and Cauliflower Soup
The ingredients:

• 1/3 cup olive oil
• ½ medium onion, chopped (about 1 cup)
• 2 heads broccoli with stems / 450g
• ½ head of cauliflower / 450g
• 4 cups chicken stock
• 1 cup water
• 1 teaspoon fresh thyme
• 1 teaspoon fresh parsley
• 3 cloves garlic, cut in half
• 2 teaspoons coarse salt
• ½ teaspoon freshly ground black pepper
• 1  cup non-fat greek yogurt

The method:

1. Preheat oven to 425° F.
2. Cut broccoli and cauliflower into similarly sized pieces.
3. Place vegetables and spices in a large mixing bowl.
4. Drizzle oil over the vegetables and toss to coat completely.
5. Pour vegetables on a shallow baking sheet and roast for 25-30 minutes until somewhat soft and browned.
6. Allow vegetables to cool slightly.  Remove some or all of the garlic.
7. Place half of the warm vegetables in a blender with 1 cup of stock to puree.  Pour the puree into a pot.  Repeat with the other half of the vegetables.
8. Add the remaining stock and water to the pot.
9. Bring soup to a boil and then reduce to simmer for 30 minutes, stirring occasionally.
10. If firm pieces of vegetables remain, process the soup with a immersion blender.
11. Stir in the greek yogurt.
12. Serve warm.

My notes:
I decided to roast the onions along with the broccoli and the cauliflower, I wanted a more mellow tone to the soup. I roughly chopped up the (whole) onion tossed it in a little bit of vegetable oil and added to the cauliflower, garlic, and broccoli about 1/2 way thru the roasting. I didn't want to roast the onion for the whole 40 minutes, I was afraid it would get too charred. I used 5 C of broth instead of 4C broth and 1C water as I had a bunch of homemade broth from the other day.
I also pureed all of the vegetables to make a nice thick soup. My immersion blender did a great job but I did find a rogue hunk of cauliflower floating around. Whoops.
I also put my new nutmeg grinder (thanks Erin!) to the test and added a little freshly ground nutmeg to the party. I think next time I will double the garlic, at least for the roasting if not for the soup. To finish the soup I also added 2 T of butter (of course) along with the greek yogurt. We haven't had this for dinner yet, so I have no idea if this will be kid-approved or not. But I will update later this week when we do eat it.