Here is the PhotoADay list for May and how to play!

 

My new favorite tortilla chip. Made with cilantro, avocados and spicy Serrano peppers.

 

No-bake gluten free mango kiwi lime mini pies. Made with, oh wait eat one first. Then I’ll tell you what’s in it.

 

 

Erica made these cute tasty little key lime pies as munchies for us. After the first bite I knew I had to make some myself!  So here is my version. 

 

 

The recipe didn’t have a mango in it but I had this mango that really wanted to be part of the pie so in it went.

 

 

Then a few spoons of honey.

 

 

Next avocado and lime juice,

 

 

Then coconut oil.

 

 

Then I remembered I wanted to make something with tofu! So I put half of the tofu in.

 

 

About that much and blended it all up.  Actually it was too full and I had to take some out and do it in two batches.

 

 

I scooped it out and set it aside.

 

 

Now for the crust, you just need some dates,

 

 

almond flour,

 

 

a pinch of salt and a pinch of cayenne.

 

 

Process it until it’s fine crumbs.

 

 

Spoon the crumbs into muffin papers

 

 

And press into place.

 

 

Spoon the filling in

 

 

and top with a kiwi slice.

Freeze for 1-2 hours.

 

 

When ready to serve, bring out to room temperature for about 5 minutes before eating if you left them in the freezer longer than 2 hours and they are hard.

 

 

 

 

 

 

Mango kiwi lime pie

Adapted from RunHardEatClean’s recipe

Filling:

• 2 Avocados, peeled and cubed
• 1 mango peeled and cubed
• 6oz. tofu
• 3 Tbs Lime Juice
• 1/2 Cup Coconut Oil
• 3-4 Tbs Raw Honey
  

Crust:

• 1/2 Cup Almond flour
• 1/2 Cup Dates (not soaked)
• Pinch of Salt
• Pinch of Cayenne

kiwi slices for garnish

 

Blend all filling ingredients together. Set aside.
For the crust, process dates, almond flour and salt/cayenne) together until smooth(ish).
Press the crust into greased or lined muffin tins.
*Spoon in filling and top with a kiwi slice. Freeze for 1-2 hours.  if it freezes hard, just leave out for 5 minutes before eating

A few PhotoADay photos for you. Happy Friday!

For day 20 see the stuffed chicks here.

At the front of the garden.

Brussel sprouts with garlic.

Update from Sprocket: I remember going out on the lake and hearing all the noises. Especially when I bark and then the echo barks back at me and then I bark back at it. It was lots of fun. But now it’s pretty quiet. Larry says I’m pretty deaf, whatever that means.

 

This  green bean salad is a great way to perk up frozen green beans.

 

 

Frozen green beans are what they are. Fresh is better but if frozen is what you have use them.

 

 

So there were only about 4 leaves of cilantro out in the garden. it looks like this salad will be more parsley flavored.

 

 

 

 

Chop up Tomato, feta, parsley/cilantro, and onion.

 

 

In a bowl or something

 

 

Add green beans,

 

 

onions,

 

 

parsley, feta,

 

 

vinegar, and olive oil.

 

 

Toss together.

 

 

Serve right away or make ahead.

 

Ingredients

• 12oz. frozen or fresh green beans
• a couple of red onion slices, chopped
• 1 tomato, chopped
• 3 tablespoons parsley or cilantro, chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons red vinegar
• 5 tablespoons olive oil
• pepper to taste

 

boil green beans until crisp tender.
Toss beans with vinegar, olive oil, tomatoes, parsley, onions, and feta.

 

I didn’t die any eggs this year but I do have fun making these guys!

For the recipe in pictures from last year  go here

 

 

 

 

 

 

Have an eggcellent day!

 

Stuffed egg chicks

ingredients

• Peeled hard boiled eggs
• 1 tsp. parmesan
• mayonnaise
• mustard optional
• capers for eyes
• carrot for feet and beak

Slice eggs in half 1/3; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, parmesan, mustard; mix well. Adjust ingredients for taste.

Stuff filling into bottoms of egg whites and place top on. Cut out feet and beaks from carrot slices. Use capers for eyes.

Make ahead or eat right away.