Fiddlehead Ferns

No recipe here. Just wanted to say I made fiddlehead ferns for dinner. How often do you get to eat a veggie you have never eaten before? They are like little corkscrew asparagus. Sarah didn't want any, not sure why.

Chocolate Candies

I got this nifty little silicone candy mold from Amazon and decided to make chocolate coconut candies with it, sort of like little almond joys.

 

For the chocolate I used sugar free chocolate from Maine Cottage Foods, which I ordered online. It's made from erythritol, unlike the stuff you buy in the stores. For the coconut layer I mixed shredded coconut with coconut oil.

I melted the chocolate and put a layer in each heart, then a layer of coconut, then another layer of chocolate. Then I refrigerated them overnight.

 

These were yummy. The sugar free chocolate by itself is not that great, but made into the coconut candies it was much better. Plus, they were really pretty!

Sardine and Avocado Salad

Ingredients
‐ 1 tin sardines
‐ 1 avocado
‐ 1 cup cherry tomatoes, halved
‐ ½ red onion, chopped
‐ 1 clove garlic
‐ juice of ½ lemon
‐ handful of parsley

Portabella Mushroom Pizzas

After cleaning and scraping out the gills of each mushroom, place them for 4 minutes on each side under the broiler until they become tender. Then fill them with whatever you like, I used marinara sauce and sauteed spinach. Top them with some fresh mozzarella and place back under the broiler a couple of minutes until the cheese turns golden brown.

Chocolate Avocado Ice Cream

Okay, I don't have a recipe, and the photos are terrible. I just want to announce that we made chocolate avocado ice cream tonight and it was delicious. The ingredients were coconut milk, regular milk, avocado, vanilla, cocoa powder, and truvia. Next time I'll try to measure stuff and take some decent photos, and I'll check tomorrow to see how well it freezes. It's really really good!

Eggs en Cocotte with Pesto and Marinara

I've been having the Eggs en Cocotte every morning, they are my new favorite thing. I tried 2 variations this week, one with pesto and one with marinara.

Pesto Eggs en Cocotte

Marinara Eggs en Cocotte

I've also been making them in mini Pyrex containers, which are easy to take to work and reheat.

I thought the pesto version would be amazing, but it turns out the marinara was the winner.

Here's the nutrition breakdown for the regular version:

Calories 185

Carbs 1.5

Protein 10

Fat 15

Sodium 160