The Barivangelist

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Avocado BLT Egg Salad

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BLT AVOCADO EGG SALAD

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Avocado BLT Egg Salad

This is such an easy and flavorful twist to the classic egg salad! For those who follow me for weekly meal prep ideas, try this at the end of the week to use up any hardboiled eggs that did not get eaten up as snacks or additional protein.
Calories: 120
Author: Laurie Cromie

Ingredients

  • 6 hard-boiled eggs peeled
  • 1 ripe avocado pitted and scooped out of skin (If you need something in a pinch, the brand Wholly Guacamole sells mashed avocado in the salsa/guacamole refrigeration area of your grocery store.)
  • 2 tsp garlic powder
  • 1/2 tsp sea salt
  • 4 slices of bacon cooked crispy, and chopped into bits
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped scallions
  • Lettuce for wraps or torn lettuce placed under the salad.

Instructions

  • Place your hardboiled eggs, avocado, garlic powder and sea salt into a mixing bowl. Mash together with a fork until they are well combined and eggs and avocado are well broken up.
  • Add bacon, tomatoes, scallions, and stir.
  • Serve in a lettuce wrap or on a bed of fresh lettuce leaves.

Nutrition

Serving: 6g | Calories: 120kcal | Carbohydrates: 2g | Protein: 6g | Fat: 9g

Shakshuka (Eggs in Tomato Sauce)

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SHAKSHUKA WITH FETA

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Shakshuka (Eggs in Tomato Sauce)

Calories: 235
Author: Laurie Cromie

Ingredients

  • 3 Tbsp olive oil
  • 3 cloves garlic minced
  • 1.5 tsp ground cumin
  • 1.5 tsp sweet paprika
  • 3/4 tsp sea salt or to taste
  • 1/4 tsp ground black pepper or to taste
  • 1/8 tsp cayenne pepper or to taste, omit if sensitive to heat
  • 1 medium onion sliced thinly
  • 1 large red bell pepper seeded and sliced into thin strips
  • 1-28 oz. can whole tomatoes juice and all, coarsely chopped
  • 1 1/4 cups crumbled feta cheese
  • 6 large eggs
  • Cilantro chopped for garnish
  • Hot sauce optional

Instructions

  • Preheat oven to 375 F.
  • In a large oven-safe skillet (if you don't have one, you can transfer the tomato sauce to a baking dish before placing eggs in), preheat olive oil over medium heat.
  • Place in skillet garlic, cumin, paprika, salt, pepper, and cayenne pepper. Stir until garlic has softened and the spices become fragrant, about 1 to 2 minutes.
  • Keeping the heat set over medium, add onions and red bell pepper. Stir to combine, and continue to cook and stir until the vegetables are VERY soft, about 20 minutes.
  • Add in canned tomatoes, chopped, making sure you include all the juices. Allow it to simmer over medium heat for 10 minutes, until tomato sauce has reduced some. Add in feta cheese.
  • Using the back of a large spoon or the bottom of a measuring cup, gently press a "well" into the sauce for each egg to sit in. Crack an egg into the well, then repeat five more times.
  • Bake at 375 F until whites are set, about 10 minutes.
  • Allow to cool a few minutes, and garnish with cilantro, and add hot sauce if you like!

Nutrition

Serving: 6g | Calories: 235kcal | Carbohydrates: 4g | Protein: 11g | Fat: 18g

Parmesan Garlic Stuffed Chicken Thighs

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If you’re new to the Barivangelist, you’ll quickly learn that I love making chicken thighs. Why?

Obviously they taste better, being a fattier part of the chicken, but also they’re a better bang for your buck, and easier for us post-op bariatric folk to digest than a breast. (It was a long time before I could have white meat… ouch.)

Keto low card parmesan & garlic stuffed chicken…

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Fat Head Pizza (My Take on this Keto Delight!)

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This recipe is originally the one from the Fat Head Documentary, but I’ve added to it my own blend of spices! I recommend baking two batches of the dough, and freeze the second dough for later. There are a million ways to top your pizza, but for the sake of counting nutrition information, this is exactly what I included in the recipe.

Just remember that when using any meats, that they be pre-cooked before making this recipe. Raw meat will not have time to cook all the way through at this temperature in such a short time.

Fat head bagels …

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