Avocado Tomato Salad

Avocados go great with just about any meal. Finding new ways to serve them is always fun. This side salad is simple and great for a hot day.


1 Avocado (cut into chunks)
1 Tomato (cut into chunks)
1/2 TBS honey
Pinch Salt
1 TBS Lime Juice or Vinegar

Gently mix avocado and tomato in a bowl. Then add honey, salt and lime juice. Mix well but gently so you don’t break up the avocado. Serve cold.


Avocado Dressing

Normally I choose a vinegar based dressing on my salad but sometimes you are just in the mood for a creamy dressing. Using an avocado is a nutritious, healthy and paleo dressing option.


1/2 Avocado

1 Tbs Honey

Juice of 1 Lime

Salt and Pepper to Taste

Simple place avocado, honey and lime juice in a food processor or blender. Add a pinch of salt and pepper to taste. Toss dressing on salad greens and enjoy.



Pineapple Guac

Avocados are great this time of year and finding new things to do with them is always fun. For this recipe I decided to kick a regular gauc recipe up a bit. With a fruity twists it can go with anything or be enjoyed on its own.


2 Avocados (peeled and cut in half)

1 Lime

1/2 Cup Cilantro

1/2 cup Pineapple Chunks

Pinch Salt

Pinch Pepper

Start by crushing avocado in a bowl with the back of a fork.  Add the juice of the lime and continue to crush avocado until you get a smooth constancy. Chop the cilantro well and add to avocado mix. You can also use a small food processor up to this point. Then chop the pineapple well and also add to avocado and  cilantro. Now mix with a fork to combine. Add salt and pepper to taste. Serve cold with chips or on seafood.


Homemade Lox

I have grown up loving lox. The salty flavor, bright color and creamy texture. Even the smallest amount often has a high price tag so I decided that I’d a great dish to re-do at home and make up the classic way with a wonderful gluten free bagel form Sweet Note Bakery.
Don’t be scared of this it’s easy!

1 pound fresh center cut salmon
2 Tbs Salt
2 Tbs Cure Salt (pink)
3Tbs Tbs Brown Sugar
1 Tbs Parsley

Rice and dry salmon well. Place plastic wrap on counter surface with salmon on top. Add both salts and sugar into a food processor and blend together well.
Pour half if the mixture in too on side if fish and run in. Flip and repeat on the other side. Now wrap fish well with plastic wrap and put into a casserole
dish. You need to press down the salmon and its easy to do with extra cans. Place In fridge and flip very 24 hours. Salmon is ready in about three day. All you need to do is rinse and dry well. Then slice thin to curve.



Dana Slaw

I have been asking my friend Dana to make a recipe for my blog. Her cooking always inspires me do do fun vegetarian stuff. I changed the recipe a bit to make it vegan. Give it a try and let me know what you think. I would be glad to bug Dana for more.


Slaw –

Cabbage Grated (I used the store bag of slaw mix because it was on sale and EASY)

1 grated apple or pear (Optional)

1/3 Cup Sunflower or Pumpkin Seeds

1/3 Cup Raisins

Dressing –

1 Tbs Olive Oil

2 Tbs Almond Milk

1 TBS Honey or Maple Syrup

1 TBS Apple Cider Vinegar

1 tsp Marjoram Spice

Salt and Pepper to taste
Mix all ingredients for slaw in one bowl. In a separate bowl mix all dressing ingredients and whisk together well. Pour dressing into slaw ad mix well. Serve as a fun side to a sandwich or soup.

Cooking a disaster deployment. I think this was our chili cook off! I miss those days 🙂