Tuesday, June 18, 2013
0 Cheese, Please: A Cautionary Tale of a Dairy-Loving Lass and Her Ensuing Internal Conflict :-D (Part 1)
Since this post has expanded from its original conception, I've decided to break it up into multiple, more easily digestible parts. :)
Wednesday, June 12, 2013
From the photo, I realize that this sweet, no-bake treat might look like a cookie, but it's not. However, if you'd like to imagine it's a cookie while you're eating it, of course, that's perfectly fine too. :) What it is, actually, is a healthy, quick, and easy-to-make snack that's great to eat as a pre- or post-workout snack, and of course, that's why this recipe will be appearing in The Athlete's Cookbook. This recipe can literally be made in a matter of minutes! So, it's perfect for busy athletes, families on the go, or for those times when you just want to eat a quick snack without putting a lot of effort into the process. In other words, it's for those moments when both your brain and your stomach are screaming in unison, "FEED ME NOW!!!!" :)
During the recipe creation phase, the idea was to take the classic Mediterranean combination of dates and almonds and do something a bit more unexpected. Instead of just making these ingredients into another bonbon or energy bite recipe, (although you could certainly do that if you'd like!), I thought it'd be fun to turn them into a new kind of bite-sized snack. And thus, this is how the idea for this snack was born.
Date & Almond Clusters
1 c. Deglet Noor (common) dates, pitted*
1/4 c. slivered almonds
1/2 c. almond meal
1 tsp. pure vanilla extract
1/8 tsp. salt
12 raw, unsalted almonds
Directions: Place all ingredients, minus the whole raw almonds, into a food processor and pulse until well combined. Spread a large piece of wax paper across a large, clean plate and set aside. Wet your hands first, then roll a piece of the dough in your palms to form a half-dollar sized ball, and place onto the wax paper. Repeat this process until all dough has been rolled into balls. Then rewet your hands and flatten each ball into a disc. Press an almond into each cluster, then refrigerate for 10-15 minutes to solidify. Serve and enjoy! Refrigerate any leftovers.
Yield: 12 clusters.
Chef's Notes: *Be sure to use super fresh and soft dates to avoid damaging your food processor. :)
If you're going to make a batch for future use, I'd advise wrapping each cluster in wax paper before storing them in a sealed container or resealable plastic bag in the refrigerator. Or alternatively, you can place a layer of wax paper on the bottom of a wide, shallow container, followed by a layer of clusters, and then another layer of wax paper, etc., and then seal it with a tightly fitting lid. Even after refrigeration, they can still be a bit sticky, so the wax paper will ensure that you won't have to pry them apart, or force yourself to eat 6 clusters at once. ;)
Friday, June 7, 2013
I created this version of a Creole classic and Mardi Gras favorite for my friend, Brian, who asked for an easy beans and rice recipe to eat as a pre-race meal for his upcoming Eagleman Half Ironman (70.3) this Sunday. He'll be competing in this race -- as well as the Nations Triathlon this September, and the Seagull Century Ride and Marine Corp Marathon, both of which are in October -- to help raise funds to find cures and more effective treatments for blood cancers like leukemia, lymphoma, Hodgkin’s disease, and myeloma. This will help to vastly improve the quality of life for patients and their families. To help make a difference and donate to this worthy cause, please visit his TNT Team Lewis Contirbution Page. Good luck with your race this Sunday, Brian!
Beans and rice make for an excellent pre-race meal, because they are a great source of complex carbs, protein, and fiber, and thus, have a lot of staying power. So I hope that this recipe will help power Brian across the finish line! :)
And of course, since this recipe is perfect for (endurance) athletes, it'll be appearing in The Athlete's Cookbook. So thank you, Brian, for being the source of inspiration for this recipe. :-D
Although every Louisianan seems to have their own version of red beans and rice, there are some common elements, namely, well, beans and rice. :) At any rate, I've kept this version fairly straightforward and traditional -- red beans, rice, hot sauce, celery, green pepper, onion, Creole seasoning, etc. The only place where I've strayed a bit from tradition is the use of black rice (a superfood) instead of white (for its antioxidant/health benefits) and canned red beans versus dried ones, which, let's face it, take forever to soak and cook. Of course, the latter substitution was done in order to expedite the cooking process. We endurance athletes are a busy lot, and most of us don't have an eternity to spend cooking.
This version is just straight beans and rice, although it's typical for NOLA natives to add various forms of "oink." There's a very small list of (unprocessed) foods I won't eat, and that's one of them. (You can add liver, tongue, and meatloaf to that list as well. Lol.) At any rate, since chefs often like to make recipes their own, feel free to add whatever other complementary ingredients you like. Just be aware that any additions to the recipe might alter the balance of ingredients, so you might have to make some adjustments to even out the amounts, particularly with regard to the water, onions, celery, and seasoning. Of course, cooking is all about ratios, and baking, even more so. If you need to add more water, the way to incrementally calculate cooking time is as follows: For every cup of water you add, add 10 minutes to the total cooking time.
Anyhow, I hope that you will enjoy this simple but flavorful classic! Laissez les bon temps rouler!
Red Beans and (Black) Rice
1 Tbsp. extra virgin olive oil
1 c. uncooked black rice (a.k.a. Chinese "Forbidden Rice"), washed
1 c. yellow onion, peeled and finely diced (about 1/2 medium-sized onion)
1 Tbsp. garlic, peeled and finely minced (about 2 large cloves)
1/2 c. celery, finely chopped (about 2 celery stalks)
1 large bay leaf
4 c. water
1 15.5 oz. can kidney beans, rinsed and drained
1/2 c. green bell pepper, finely diced
1/4 tsp. (or more) cayenne pepper hot sauce (optional) (for authenticity, use the Crystal brand, which Louisianans swear by)*
2 Tbsp. fresh Italian flat-leaf parsley, coarsely chopped
Creole Spice Mix Ingredients:
1 Tbsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
3/8 tsp. salt, or to taste
1/8 tsp. ground black pepper
1/8 tsp. ground cayenne pepper (or substitute 1/8 tsp. ground chipotle pepper, if you prefer a smoky flavor)**
Directions: Combine Creole spice mix ingredients in a small bowl until well blended. Set aside. Heat olive oil on high heat in a large stock pot until glistening. Reduce heat to low, then add the uncooked rice and brown for 2 minutes, stirring frequently to make sure the rice is completely coated with the olive oil. Let rice crisp but do not burn. (Crisping the rice seals its exterior to keep it from getting mushy when the water is added.) Then add onions, garlic, celery, and bay leaf, and sauté for another 2-3 minutes. Add water (it should sizzle when it hits the pan), then stir in kidney beans, green bell peppers, hot sauce (if using), and spice mix. Thoroughly combine ingredients. Turn up heat to high and bring to a rolling boil, then reduce heat to low again, quickly cover pot with a tightly fitting lid, and simmer for 40 minutes. IMPORTANT: To perfectly cook the rice and maximize its fluffiness, do NOT, under any circumstances, lift the lid and peek at the rice while it's cooking. Only after the 40 minutes is up should you check the rice to see if it's ready. If necessary, use a clear (glass lid) so that won't be tempted to peek. :) When rice is done, remove from heat. At this point, the water should be fully absorbed and all of the rice grains should've split open. Rice should be fluffy, not dry or sauce-like. If grains are still hard and haven't yet split, add another 2 cups of water and cook for another 15-20 minutes or so. Allow rice to steam, uncovered and undisturbed, for 5-10 minutes. Discard bay leaf. Gently fluff with a fork. (For a more authentic consistency, you can mash the beans with a fork.) Garnish with parsley and serve hot.
Yield: 3-4 servings.
Chef's Notes: *Tabasco sauce or other hot pepper sauce can be substituted for the cayenne pepper sauce in a pinch.
**Chipotle pepper can be used as a substitute for the smoky flavor that would typically be provided by porcine products. :)
Please note: If you'd rather use dried red (kidney) beans instead, you'll have measure out about 1/2 lb. dried beans, and then soak them overnight in a large bowl of water. (The ratio of water to beans should be 2:1.) They'll also need to be boiled in water for about 2-3 hours (!) to soften them before combining them with the other ingredients. And this, my friends, is why my recipe calls for canned beans. :)
Also, avoid using stale dried beans, because they either won't disintegrate or will take a lifetime to do so. I realize that the expression, "stale dried beans" might seem like an oxymoron, but even dried beans can get stale to the point of being über-rock-hard and unusable. (Plus, they'll be completely unpalatable as well.) The hallmark of well-made red beans and rice is a nice thick sauce-like consistency, and the beans need to be broken down as they're cooked in order to achieve this. If your beans don't break down, you can always use an emulsion blender, or mash the beans and add them back to the pot, but of course, it's easier to just use dried beans that haven't been in your kitchen pantry for ten eons. :)
If you're going for a super authentic end product, go with Camellia red (kidney) beans, a popular new Orleans brand used for this dish. Southerners will obviously have more luck finding this brand locally. However, this product can be ordered online, directly from their company website. However, when you factor in shipping, it actually costs less to order them directly from Amazon.com. To ship a 1 lb. bag, which costs $2.49, Camellia's site charges $10.20! For the same 1 lb. bag at a more or less comparable price, one Amazon third-party vendor charges $6.20. (Third party vendors aren't eligible for free shipping using Amazon Prime.) However, the best deal is to buy directly from Amazon.com, so you can use Amazon Prime. The only option I saw was to order 6 2-lb. bags for $20.70. Of course, when you buy in bulk, the unit price is less expensive, at 11¢ per oz., as compared to 18¢ per oz. if you were to buy a 1 lb. bag from the aforementioned third-party Amazon.com vendor. Then again, if you buy 6 2-lb. bags, you'll have to make a lot of dishes using red beans. :) However, dried beans will keep for a long while, so it's not like they'll be spoiling anytime soon.
Alternate cooking methods: You can also make this recipe in a slow cooker (i.e., a crock pot). Since I haven't yet made it this way, I'm not going to provide precise instructions at present, although I guestimate that the process will take somewhere around 6-8 hours on low heat and about 3-4 hours on high heat, in order to fully cook the dish in this manner. (In general, when you're cooking rice in a slow cooker, just remember that the harder the grain of rice that you use, the longer it will take to cook. For example, white rice will cook faster than brown or black, which have a tough outer hull, and therefore take longer to cook) Also, the order that you add the ingredients during cooking would be very similar. At some point, I'll try using a slow cooker, and will then update the instructions at that point.
Friday, May 10, 2013
What?! A candy-coated popcorn snack bar that's actually GOOD for you?! Are you kidding me?! Does such a thing even exist? Yep. :)
Salty and sweet, and yes, healthy, this snack covers all of the bases. It's got all-natural carbs, healthy fats, and protein, Omega-3's and -6's, etc., is an abundant source of energy, and heck, it even fights germs (i.e., the honey, walnut oil, walnuts, almonds, and cashews). It's sort of like Cracker Jack's healthier, badass cousin. :)
Unlike other kinds of candy-coated popcorns, this one doesn't have tons of refined sugar, artificial ingredients, or boatloads of saturated fat. For example, if you read the label on a box of Cracker Jack, you'll see the following ingredients: sugar, corn syrup, popcorn, peanuts, molasses, salt, corn &/or soybean oil, and soy lecithin. Note that popcorn is listed third, after sugar and corn syrup (!). Or, check out the label on a can of Poppycock, another candy-coated popcorn that tastes very similar: Mixed nuts (almonds, pecans, cashews), corn syrup, sugar, butter (cream, salt), popcorn, brown sugar, salt, partially hydrogenated vegetable oil, cottonseed oil, corn oil, soybean oil, or soy lecithin. Popcorn isn't even one of the top ingredients. It's listed fifth, after mixed nuts, corn syrup, sugar, and butter. Wow, that's a real eye-opener, eh?
These popcorn bars are really easy to make, so why not make a healthier version and enjoy a guilt-free snack instead? :) Plus, it also makes a great gift for the holidays or other special occasions!
Popcorn Snack Bars
8 c. plain, freshly air-popped popcorn (about 3 Tbsp. popping corn kernels)
Directions: Preheat toaster oven to 350ºF. Pour plain, freshly air-popped popcorn into a large heat-proof bowl. Pick out and discard any unpopped kernels. (After all, you don't want people to swallow whole kernels or break their teeth!) Set aside. Spread almonds onto an aluminium-foil covered toaster oven tray and bake in the toaster oven until golden brown and fragrant, about 10 minutes, opening the oven after the first 5 minutes to stir them a bit. (Nuts burn easily, so watch them carefully as they toast.) Transfer the nuts to a separate heat-proof bowl and let them cool for about 5-10 minutes.
While nuts are cooling, preheat (a regular) oven to 350ºF. Then, add honey, maple syrup, and salt, to a large sauce pot, stirring once to combine, and then simmer, undisturbed, over low heat. (Watch it carefully so that it doesn't boil over.) Cook until honey dissolves, about 5 minutes. Stir in the walnut oil in the last 30 seconds. Remove from heat, then stir in the vanilla and baking soda, the latter of which will cause the mixture to foam. Quickly add nuts and stir until fully coated with syrup. Then, using a heat-proof spatula, immediately transfer nuts and any remaining syrup to the bowl with the popcorn and mix together rapidly until the popcorn and nuts are completely covered in syrup. Then swiftly transfer the mixture to 9" x 13" baking tray lined with parchment paper. Using the heat-proof spatula, firmly press the mixture into the baking tray, evenly distributing it across the tray. Make sure there are no gaps anywhere and that the mixture is of a uniform thickness. Bake in oven for 7-8 minutes, or until bars have solidified and become golden brown. Let the bars fully cool, then refrigerate for 1 hour to further solidify. Cut into 10 uniformly sized bars, slicing once lengthwise (down the center of the 13" side), and then four times crosswise (equidistantly down the 9" side). Serve and enjoy!
Yield: 10 (2 3/5" x 4 1/2") bars.
Chef's Notes: It's best to consume these snack bars within 1-2 days of making them. Otherwise, they'll become sticky and will crumble fairly easily while you're eating them. And that'll make for some very messy eating. More popcorn will probably hit the floor than your mouth. :) If you're not going to eat them right away, then be sure to store them in an airtight container to keep them fresh.
After the syrup has finished cooking, do not delay any of the steps immediately following, from the moment you remove it from the stove top up until the instant after you've just pressed the syrup-coated popcorn and nuts into the baking tray. Otherwise, the syrup will begin to harden and will make the popcorn and nut mixture difficult to handle.
This is a super-easy and delicious high-protein snack that goes well with all sorts of condiments, particularly hummus. The various types of seeds, plus the homemade za'atar, which is made with fresh herbs as opposed to dried, is what gives this recipe a particularly vibrant flavor.
I brought these into my kung fu class, and they disappeared pretty quickly. I even saw some people go back for seconds. :)
This is yet another recipe from The Athlete's Cookbook. Not only is this recipe rich in protein, but it's packed with antioxidants as well. Since it's important to get protein into your system within 15 minutes of finishing a workout, it also makes a great post-exercise recovery snack too. Just be sure to ingest some carbs along with it, (in a 4:1 carb to protein ratio), to replenish your depleted glycogen stores.
Included at the bottom of this recipe are vegan and Paleo adaptations of this snack as well.
Nothing like fresh, warm crackers straight out of the oven. CRUNCH! :)
Za'atar Crackers with Sesame, Cumin, Caraway, & Nigella Seeds
Cracker Dough Ingredients:
1 c. almond meal
1 large egg
1/4 c. ground flaxseed, plus another 1/8 - 1/4 c. for dusting
1 tsp. baking soda
1/4 tsp. kosher salt
2 Tbsp. water
1/4 c. brown or white sesame seeds
2 Tbsp. nigella seeds
1 Tbsp. caraway seeds
1/2 Tbsp. cumin seeds
Za’atar Spice Mix:
1 Tbsp. fresh thyme
1 Tbsp. fresh oregano, finely minced and then densely packed
1 Tbsp. ground sumac
salt, to taste (omit if the sumac you purchased already contains salt)
Directions: Preheat oven to 375°F. Place all za'atar ingredients and all dough ingredients, minus the whole (sesame, nigella, caraway and cumin) seeds, into a food processor and pulse until all of the ingredients are fully incorporated and form a dough ball. Add whole seeds and pulse until just combined. Remove dough ball from the food processor and place onto a flat, clean surface that’s been covered in parchment. Place another piece of parchment on top of the dough and press down on top of it with a rolling pin until flattened. Then proceed to roll out the dough with the rolling pin until it’s 1/8” thick. Peel off top sheet of parchment paper and cut into 1 - 1 1/2” wide strips. (If you’ve rolled out particularly long strips, it’s a good idea to also make a horizontal cut across the center of the flattened dough, so that the dough strips aren’t too long and unwieldy to transfer to the baking tray.) Line a 11” x 17” metal baking tray with parchment, then dust it with 1/4 c. ground flaxseed. Slide a long spatula underneath each strip of dough and transfer it to the baking tray, spacing them evenly apart. (Depending upon how you’ve rolled out the dough, you may have to bake them in batches or use two baking trays.) Place the crackers into oven and bake for about 10 minutes, or until golden brown. Serve and enjoy!
Yield: About 30 (1 1/2” x 4 1/2”) crackers.
Chef’s Notes: You can also prep the dough in advance and either chill or freeze it until you’re ready to make the crackers. Also, please note that za'atar typically contains sesame seeds. However, since I've already included them as a cracker dough ingredient, and didn't want them to be pulsed into oblivion along with the fresh herbs in the za'atar, this is why the sesame seeds are supposed to be added later as a separate entity, along with the other seeds.
Adaptations: To make this recipe vegan, either use an egg substitute like Ener-G Egg Replacer or prepare the following homemade egg substitute: Pour 1 Tbsp. flaxseed into a small bowl, add 2-3 Tbsp. water, and stir until well-combined. Allow mixture to sit for about 10 minutes or so, or until it puffs up a bit and forms a gel. This mixture will take the place of the egg as the binding agent for the crackers.
To make this recipe Paleo, simply omit the salt and the baking soda. Your crackers will be a bit flatter without the baking soda, but if you'd prefer your crackers to be a bit thicker, then roll them out to the desired thickness, which after baking, will remain about the same.
Out of all of the seafood on the planet, shrimp definitely has to be one of the most popular. It's also cooks fast, so it's perfect for those times when you're in a rush but still want to make a decent, healthy meal. And when I say fast, this dish can be made in under 20 minutes flat, and that counts kitchen prep and cooking time. (Yes, it's really that quick, especially if you're a fast chopper like me. :-D If you're a bit pokier &/or are a bit challenged in the knife skills department, then maybe add another 5-10 minutes to the process. Lol.)
When I send Erik on grocery runs, it appears that all he can find around here are pre-cooked, cocktail-style shrimp, at least in generic grocery stores. Next time, I'll have to send him to Grand Mart, an international grocery store which has all kinds of fresh seafood. And I'm almost positive, they'd have fresh, raw shrimp. Anyhow, if you're in a pinch (like us), you can certainly use pre-cooked shrimp, which'll make this recipe even quicker to prepare. That way, then all you have to do is warm them through. So, this is why my recipe lists pre-cooked shrimp. :) However, feel free to use raw shrimp, if it's available to you. (This is frequently more challenging to do if you live in a land-locked area). You lucky people who live in coastal areas, not only can you get shrimp so fresh that it's literally straight off the shrimp boats, but you also don't have to pay an arm and leg for seafood like the rest of us. :)
Some of you who follow my Twitter account and Facebook pages may've noticed that I haven't been very active on social media lately. That's because I'm trying to meet an impending book deadline. :) And of course, it's also why I don't have time for the usual flowery preambles to my recipes on this blog. So, in the interest of saving time, let's just skip straight to the recipe, shall we? :)
Festive, Italian-Style Shrimp & Red Bell Peppers in Garlic Sauce
1 Tbsp. extra virgin olive oil
1/4 c. red onion, peeled and diced
1 Tbsp. garlic, peeled and finely minced (about 2 cloves)
1 c. red bell pepper, diced
1/2 lb. (8 oz.) pre-cooked shrimp (or use raw, if it's available to you)
1/4 c. scallions, cut crosswise into 1/4"-thick rounds
1/4 c. Italian flat-leaf parsley, finely minced
1/8 c. (2 Tbsp.) extra virgin olive oil
1/8 c. freshly squeezed lemon juice
1/4 tsp. Dijon mustard
1/8 tsp. ground black pepper
1/8 tsp. salt
1/8 c. fresh thyme leaves
Directions: Whisk together marinade ingredients in a small bowl and set aside. Place shrimp into a resealable, zip-top plastic bag, then pour in marinade. Seal bag and massage the marinade into the shrimp from the outside of the bag. Set aside. Then, heat 1 Tbsp. extra virgin olive oil in a large (12-13") sauté pan until it glistens and sizzles. Then reduce heat to low, add onion, garlic, and red bell pepper, and cook until tender, about 5 minutes. Add marinated shrimp and cook for 5 minutes more, stirring occasionally. Stir in scallions and parsley cook for 5 more minutes. Serve and enjoy!
Yield: 2 servings.
Monday, May 6, 2013
This was today's breakfast, although it could also be served for lunch or dinner, or even as a snack. Of course, this recipe is yet another selection from The Athlete's Cookbook. You'll probably notice that there have been a plethora of avocado recipes here lately. That's no coincidence. It's been an avocado kind of week. :)
Unless you've been living under a rock for the last couple of years, you've probably already seen 5 zillion articles plastered all over the web (and other forms of media) about how the avocado is one of the world's most amazing superfoods. :) Avocados are particularly rich in healthy monounsaturated fats and vitamin A, both of which have a myriad number of health benefits, many of which are of particular use of athletes. For starters, Vitamin A supports muscle tissue growth by helping to create essential proteins in the body. It also helps boost testosterone, which plays a key role in increasing muscle mass and bone density. Vitamin A also has another athletic benefit: it helps oxygenate your blood by supporting red blood cell formation and transporting iron to your red blood cells. And of course, if you're trying to improve your VO2 max (how much oxygen your body is able to consume and use while exercising), you'll want to take full advantage of this benefit.
And here's another major health benefit: Avocado oil significantly boosts the absorption of beta-carotene and lycopene, two very important carotenoids (i.e., one of the major classes of phytonutrients) containing high levels of antioxidants, both of which are not-so-coincidentally found in copious amounts in this recipe. :) (If you need a hint as to exactly where these carotenoids are located, then check out the ingredients in the homemade pico de gallo. :-D For example, tomatoes, for one, are rich in both lycopene and beta-carotene.)
So how does this carotenoid absorption process work, exactly? Well, one notable distinction of carotenoids is that they are fat soluble (i.e., they can be dissolved in fats). This is important because, when fat-soluble nutrients are dissolved, this make it easier for them to be stored in the liver and fatty tissues of your body and then utilized for various life-critical functions.
In a study done by The American Journal of Clinical Nutrition, the carotenoid bioavailability of salad, (which consisted of romaine lettuce, cherry tomatoes, and carrots -- all high in carotenoids), was shown to be significantly higher (by 200-400%!) when ingested with full-fat, as opposed to reduced-fat, dressing. So, in other words, in order to reap their full benefits, it's best to eat carotenoid rich foods with a bit of fat, particularly healthy, full-fat selections like avocados or olive oil. And it doesn't take a lot of fat either; as little as 3-5 grams of fat will do the trick.
Thus ends today's mini nutrition lesson. :) And now onto the recipe.... Enjoy!
Baked Egg in an Avocado Topped with Homemade Pico de Gallo
1 Haas avocado, pitted, peeled, and halved
2 large eggs, at room temperature
salt and ground black pepper, to taste
Pico de Gallo Ingredients:
1 c. vine-ripened tomatoes, diced and drained of liquid (about 1 extra large tomato)
1/8 c. scallions (about 1 large scallion)
1 Tbsp. jalapeño pepper, stemmed, seeded and diced (or for less heat, 1/2 Tbsp. jalapeño or 1 Tbsp. green bell pepper)
1 Tbsp. freshly squeezed lime juice
1/2 tsp. (mild) Mexican chili powder
1/16 tsp. (dash) salt
1/16 tsp. (dash) ground black pepper
1 Tbsp. fresh cilantro, finely minced
Directions: Preheat oven to 425°F. Using a spoon, scoop out a small amount of avocado from each avocado half. Nestle the avocado halves into a small baking dish so that they stay upright. Crack an egg into each avocado half, then season with salt and pepper, to taste. Place the baking dish into the oven and bake for 20-25 minutes, or until cooked as desired. While eggs are baking, make the pico de gallo. Combine all ingredients into a large bowl and set aside. (Or, for faster prep, do this step in advance and then refrigerate mixture in a covered container until serving time.) Remove baking dish from oven and allow to cool for a few minutes before serving. Top each half with pico de gallo and serve.
Yield: 1-2 servings, depending upon appetite. :)
Chef's Notes: IMPORTANT: Do not cook the avocado in the oven for longer than 25 minutes, or else it will taste bitter. You could say that the egg baking on top of the avocado acts as a kind of "heat shield." :) Haas avocados are one of the few kinds of avocados that can be cooked for a short time without being rendered inedible, so be sure to specifically use Haas avocados in this recipe.
Alternate Preparation: This dish could also be made in a toaster oven. To make this recipe Paleo, simply omit the salt.