I love goat cheese. To a ridiculous amount. I pretty much zero in on anything on a menu that says goat cheese. I often order it on the side of things just to add to any dish. My love for goat cheese is quite deep.

As much as I love goat cheese- it’s only part of the reason why I love this salad. This salad is addictive. I can never have just one serving. It has the perfect combinations of creaminess, sweetness, crunchiness, and green that I look for in a salad.

I’ve somehow managed to perfect the right amount of toppings per lettuce/spinach mix as well, something that is not easy to do. I generally have a problem with salads that are primarily lettuce and dressing. The lettuce is usually just a filler and the dressing is just trying to make it taste good. The ingredients in a salad should speak for themselves, and the dressing should bring out their flavor. That’s my personal belief about salad. Stop me before I go on a rant about it.

Anyways, this salad will not disappoint. It is perfect for summer. Although, I love it all year long.

Here is the recipe:

The amounts in this recipe are not exact. I estimated them based off of serving sizes that we usually use. You can go ahead and go with your gut if they do not feel like enough or feel like too much for you.

I find that this salad is filling enough to be a meal- but I’m sure it would be delicious with a little grilled chicken breast on it too.

Honestly, anything that has avocado and goat cheese has my heart. This salad has the right combination of sweetness to satisfy your sweet tooth, and fats and fiber to satisfy your hunger. Not to mention lots of great nutrients. When we make it, it usually lasts us several meals.

The ingredients to this salad are pretty much always on our grocery list. So much so, that the last time Lars went to the grocery store and I gave him a list that had apples and spinach on it, he got granny smith apples and the spinach spring lettuce mix instead of honey crisp apples and plain baby spinach, which is what I wanted. My fault, for not specifying.

I’m sad I’m not eating any today. We need a trip to the grocery store.

This last picture is taunting me a little- do you feel like that? “EAT ME, I’m DELICIOUS! And nutritious, but you don’t care about that as much as the delicious part.”

Yum. I gotta go make some more.

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The post Spinach Goat Cheese Salad Recipe appeared first on Pins and Procrastination.

It has officially been one month since I launched my blog at its new domain name! So very exciting. It is already growing and I am having a lot of fun writing. Don’t expect me to go anywhere soon- I’m gonna keep writing!

On to today’s post- I discovered this recipe about a year ago from The Traveling Spoon. And I can’t believe I hadn’t eaten it before. Avocados are up there in my top favorite foods. I pretty much think they go with anything- eggs especially. I’m no stranger to the avocado omelette. That’s why this recipe was so perfect.

It is one of those foods that tastes so completely decadent that you can’t believe that it is good for you. Egg and avocado omelettes are awesome- but they just don’t even compare to the eggvocado. When the egg is baked in the avocado it is like both foods transform to their full potential. They were meant to be together.

And the best part is it is naturally gluten free and it works with the paleo diet as well!

Avocados are so beautiful

One of the best parts of this recipe is how completely easy it is. Pretty much all you have to do is hollow out a little bit of the avocado, wrap the avocado in a tin foil “boat,” crack an egg into the avocado, and bake. And then eat, obviously.

You will probably need to make these in a large batch because you won’t be able to stop eating.

Spoon out a little of the avocado to make room for the eggs

You will need to spoon out some of the avocado to make room for the egg- but don’t worry- you can still eat it later. Even with a larger space, it is totally normal for there to be overflow from the egg- that is why you bake the eggvocado in tin foil. It catches the overflow egg for future deliciousness.

The extra avocado and overflow egg are like an extra treat after you devour the whole eggvocado in one minute. And then you can sit back and admire how easy this recipe was. The return of flavor based on energy put into this recipe is exponentially high.

Eggvocados in their tin foil boats ready to be baked

When I look at this picture, I actually get jealous of past me because she got to eat this eggvocado. I may or may not be making another one right now…

What toppings do you use on your eggvocados? Let me know!

The post The Fabulous Eggvocado (Egg baked in an avocado) appeared first on Pins and Procrastination.