We need more dips for breakfast, right?! This is avocado toast turned dip and is perfect. It is fresh! It is filling! It is balanced! It is fun!
Bfast Guacamole Ingredients: (for 2-3 servings) 2 avocados 1/2 jalapeño pepper 1/4 white onion 1 small tomato ~ 2 tablespoons lime juice salt & pepper 2 eggs everything bagel seasoning bagel chips
Directions: Boil the eggs for 12 minutes and place them into an ice bath. Prep the guacamole – chop the avocados, jalapeño, onion, tomato and mix together with lime juice and salt & pepper.
Peal & chop the eggs. Plate as dip or individually with guacamole and egg and everything seasoning with bagel chips to dip. Enjoy!
In a hurry? Buy your favorite guac and it will be ready almost instantly!
There’s so much in June for the kids’ end of school festivities and with my work fiscal year-end. We finished strong but I’m also really looking forward to a little more relaxed July! My bffs celebrated our birthdays with a long weekend to Charleston and that included tons of good food, drinks, and a lot of walking. Mr. J didn’t get the greatest birthday or Father’s day celebrations but agreed to a burger and his one gift he wanted.
The Hawaiian Burger was the star this month. It was so juicy and the pineapple slaw was a great addition.
I gave this strawberry lemonade smoothie a refresh from 2015. The extra became popsicles and were fantastic that way.
July means lots of day camps for both kids this year, which also means packing anything they’ll agree to eat as lunches. I picture more pool time. I have a bfast idea I can’t wait to try out! We are probably overdue for apps for dinner so I’ll have to make that happen.
The Big Kid: He’s done with 3rd grade! It was a really great year and I love to see him grow up in so many ways. He’s Celtics obsessed and went to the parade. He picked friends instead of the whole class for his end of year party and they are a nice group. He got to see his big cousins play all the sports as their seasons ended.
The Little One: She had a great time having field day for the first time. She also hosted her first ever end of year party with her class and dance friends. It felt a little sad for kindergarten to be over but I think she’ll feel very comfortable joining the elementary school and with kids who are more used to being at school than in kindergarten. She grumbles about swim lessons but does everything and we can see such growth in her strength.
Goals for this year: Year of small businesses/artisans/writers: I picked cute earrings in Charleston More meatless meals: hmmm. Maybe not a lot sandwiches and salads: I made cranberry nut chicken salad! a focus on going to new or places we don’t get to all the time: I had margaritas with the moms’ night out group at El Centro and was reminded to get there soon. redo photos – this strawberry lemonade smoothie a refresh from 2015 what I’m reading: I read Banyan Moon and was really into it. Then, my fav author had a new book: Anita de Monte Laughs Last by Xohchitl Gonzalez had so much to it. I also read Mad Honey which is one I’ll remember forever and wasn’t expecting. It was a really good reading month.
Happy Birthday Mr. J! This year’s birthday burger is pork with some salty bits, sweet pineapple slaw, and a little teriyaki glaze. This one has it all.
Directions: To prep the slaw, mix together the cabbage mix, green onions, 1/2 of the pineapple and juice, mayo, and rice vinegar.
Stir well and refrigerate until serving- at least 30 minutes. While the slaw is chilling, prep the burgers.
Chop the spam and pan fry it until crisp. Then drain and let it fully cool. Preheat the grill. Mix the ground pork with the spam chunks and 1 tablespoon of the teriyaki sauce. Form into patties.
Grill the burgers until the internal temp reaches 160 degrees. Brush with teriyaki sauce.
Assemble the burgers on the buns with the slaw on top and extra pineapple if you like!
Enjoy! We loved this one! The kids each ate it all without any prompting. Next time I might add some caramelized onions. I’d make the slaw again with pulled pork too!
The spam makes it – it is salty and crispy. Don’t question it – crisp it up and we’ll use the remainder on a pizza with pineapple. It isn’t something for everyday but think about the one can will be 8 servings.
There’s a chicken salad sandwich at Whole Foods on a cranberry bread and it is such a great combo. Mine has dried cranberries and pistachios mixed in it.
We bought the Costco size dried cranberries then everyone decided they didn’t care about them anymore. Of course! The nuts could be any kind you like. We often have pistachios around but walnuts, pecans, almonds, or cashews would all be good too – maybe not peanuts!
Cranberry Nut Chicken Salad Ingredients: (for 2 servings) 1 cup roasted chicken, shredded 1/4 cup dried cranberries 1/4 cup nuts, chopped 2-3 tablespoons mayo 1 teaspoon red wine vinegar (or champagne vinegar/cider vinegars) croissants or bread salt & pepper
Directions: Mix together the chicken, cranberries, nuts, mayo, and vinegar. Stir it together to combine. Sprinkle with salt & pepper and refrigerate for 30 minutes – overnight. Assemble onto sandwiches and enjoy!
This felt like such a treat. It is only a few ingredients but has a specialness to it. Celery has no part in my life but add it if you’re into it, or swap the nuts, or add whatever you like!
{originally published in 2015 and updated in 2024}
This is a crowd pleaser smoothie if I ever made one! This was an oldie that needed a refresh and it was so good. I poured some leftovers to be freeze-pops! The lemonade is refreshing and the frozen strawberries make it icy and thick.
There are lots of ways to customize it – swapping the yogurt can increase the protein, adding more lemon will give it a more lemon flavor, and adding greens or banana or other add-ins can help it be more of what you want.
Strawberry Lemonade Smoothie: Ingredients: (serves ~2) 2 cups frozen strawberries (must be frozen) 1 cup vanilla yogurt 16 oz lemonade 2 tablespoons ground flaxseed
Directions: Add strawberries, yogurt, and ground flax to the blender. Start with half the lemonade and blend. Add more if you prefer it more sip-able, or leave as it for more spoon-able.