Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch!

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    Stretch: Thurs at 10:30 am

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Posts Tagged ‘pico de gallo’

Quick Easy Baked Avocado Breakfast

Posted by terrepruitt on June 25, 2013

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaI had seen it on Facebook.  You’ve probably seen it too.  I am not sure who I saw originally post it.  But I bought avocados because I knew my husband would love it.  Then I had company for a week and didn’t make it.  Breakfast doesn’t happen for my hubby around here during the week.  I had been meaning to look up the recipe when another friend posted a picture of hers on Facebook.  She told me to bake them at 450° F for 10 to 12 minutes.  I bought small avocados thinking since he would be eating en entire avocado it would be better to eat a whole small avocado than a whole big one.  I didn’t think about it being too small for the large egg.  When I actually went to make these that is when I realized I should have bought the larger avocados.  I didn’t remember my friend saying anything about making more room for the egg so I looked up some info.  I found a lot of recipes on the web.  Just like me, when people see it, they do it then the post about it.  My friend topped hers with bacon.  Don’t tell my hubby because one of the GREAT things about this is that it is sooooo easy. Bacon would just add another component to complicate it and be messy.  Right now it is so quick and easy I can make it for him all the time!  He loved it so much I made it two days in a row!

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaWith this first run, I bought small avocados.  Next time I am going to by bigger ones.  Not HUGE ones, but bigger.

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Here is what I did:

1 small avocado
2 eggs
salt and pepper

Turn on oven to 450° F.  Put some aluminum foil on a baking sheet.  Put the avocado on a flat surface and find the best resting sides.  I actually smashed it a little to make it flat on two sides so that it would sit level in the pan and not spill out so much egg.  Cut the avocado in half, take out the seed, make more room for the egg by scooping out some of the avocado.  Put the avocado on the foil on the pan.  Crack an egg and put it in the avocado half.  One egg per half.  Add salt and pepper.  Bake for 12 minutes.  Check it and see if it is how you like your eggs.  I cooked the first batch for 14 minutes.  The second day I cooked them longer (2 minutes) and the yolks weren’t runny.  So I am going to settle on 14 minutes.

********Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba

You can probably tell from the pictures that a lot of the egg white ended up on the foil the first time.  To me that is just as if it were a fried egg and hubby didn’t complain about eating it.  The first set of avocado eggs was served with pico de gallo.  We had some leftover so my hubby topped them with that.  You might also be able to see the plain lump of avocado on the plate.  That is the amount I scooped out from both halves.

The next set of avocado eggs, the next day, were just topped with scallions.  Also less egg white because I decided to have it for my breakfast.  Shhh . . . again, don’t tell my husband.  Some of this stuff really needs to remain between you and me. 😉

After he ate them we discussed topping them with cheese.  I am sure ONE of these days I will top them with bacon for him, but I am not doing to make that the norm.  As I said, this recipe is so easy I don’t want to complicate it with bacon.

As I have posted before avocados are soooooo good for you.  They have incredibly UNIQUE fat so I consider this a healthy breakfast.  Also considering it will not be made during the work week and more than likely not every weekend, it’s great.  The next time I make it, I might even taste it.

(October 08, 2013 . . . . I posted some things I have learned about making these at Avocado Eggs Helpful Tips)

Do you like avocados?  Is this your kinda breakfast?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , | 13 Comments »

Rooster’s Beak With Cucumbers And Fennel

Posted by terrepruitt on May 25, 2013

So I am not always a big fan of salsa.  I am not always feeling the love for tomatoes and I am NEVER feeling the love for the hot spicy of most salsa.  Most of the time I will just “wet” my chip in the salsa.  Since tomatoes aren’t something I really like I don’t usually like Pico De Gallo.  Recently I saw a pico de gallo recipe with cucumbers in it.  Yes, I know there are a lot of different types of salsa and chunky “salsas”.  You can make what people call salsa out of anything now a days, just like you can make “aioli” out of anything even though aioli is “traditional sauce made of garlic, olive oil, lemon juice, and egg yolks” and salsa and pico de gallo are traditionally made with tomatoes.  This was a tomato pico de gallo but it has cucumbers in it.  I thought that would be cool.  I saved the recipe with a plan to make it later.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaThen one day, the day I was detoured by that little produce store on my way home from Nia Class in San Jose, where I bought my broccoli, I bought some tomatoes too.  I was thinking I would make that pico de gallo.  I knew I had cucumber and cilantro.  Well, as sometimes happens, I didn’t get around to making it right away.  I ended up using the cucumber I had for salads.

Of course, by the time I got some cucumber and decided to make the pico de gallo my cilantro was a bag of mush.  That stuff goes fast and it was the bottom shelf so I hadn’t seen how bad off it was.  So I ended up not having cilantro.  But I had fennel.  I thought I could try a “pico de gallo” with fennel tops.  Not a traditional pico de gallo anyway because it has cucumbers in it.

Since it was not going to have any cilantro and fennel is not very strong I put in a lot of onions!  A LOT.  For me . . . too many.  I think it made it too hot.  But my husband liked it.  The original recipe can be found here.

I made it like this:

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Pico de Gallo/Salsa Fresca

2 Roma tomatoes, finely chopped

1/4 medium onion, finely chopped

4 T finely chopped cucumber

2 T fresh fennel tops

2 garlic cloves

Salt and pepper (to taste)

Squeeze of 1/2 fresh lemon

I pressed the garlic in a garlic press, then combined all the ingredients.  I let it chill for a few hours.

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My husband liked it.  But he is really easy to cook for because he likes pretty much everything.  But he said it was good.  I think the onions carried it.  I am not sure the fennel was strong enough to add that much of a flavor.  But I know it was very different than pico de gallo with cilantro.

The next day there was some left over and I added avocados to it.  I didn’t even taste it because I don’t like guacamole, but my hubby enjoyed it.

I might actually try this again with the actual fennel BULB!  I really like fennel!  And I LOVE the idea of cucumbers in pico de gallo!

***(Added June 19, 2013) According to Wiki:  “In Mexican cuisine, pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʎo], literally rooster’s beak), also called salsa fresca”***

What do you put in you pico de gallo?  Do you make chunky salsa?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , , , , | 10 Comments »