Grilled Avocado Spinach Strawberry Sandwich

Its been awhile since I posted, but I recently had an amazing sandwich which I -of course- I had to recreate and share! As usual I took what I enjoyed and remastered it for my own taste 

...and it turned out amazing!!

Grilled Avocado Spinach Strawberry Sandwich

Its so simple to make - and create - Try it !!

I chose to use a flatbread

Spread with plenty of goat cheese

 Next a nice layer of spinach

 Followed with sliced strawberries

 Topped with 1/2 avocado tinly sliced

 Drizzle blasamic vinegar

 add another flatbread on top

 Grill to perfection (low/med heat)

 slice and serve!!

Seriously delicious!

Next time I will some sliced onion, or even try some creamy Havarti Cheese or even be daring and add some Horseradish!

What would add?

Spinach Stuffed Egg

Here is how I make breakfast...

on todays menu:

Spinach Stuffed Egg.

Start with a BIG EGG

1 whole egg and two egg whites

Add some spices...

I chose my favorite treasure

Basil & Garlic

Flip the egg and then add some spinach

Cook until tender and wilted...

place in center of over easy egg

fold in half - and enjoy!

Bon-Appetit!!

20 Days in November

After almost a month of vacation I am back in the kitchen!!

Out time away was amazing, enjoying warm weather and even warmer hearts. I love that we are blessed enough to enjoy the time away for ourselves and with family.

I'm not gonna lie there were some challenging times too, especially for me...not having my own kitchen!

Since June 27 I changed my lifestyle having grown accustomed to cooking nearly everything I eat in my own kitchen...and during 20 days in November... I had to rely on someone else to prepare my meals for me.Although I had a few moments where I burst my way into the kitchen and whipped up some eggs...I was at the mercy of those I was with.

In Jamaica I did pretty well...yes I indulged, but I stayed as close to my plan as possible, except for the Jerk Chicken and the never ending sugar drinks...Every meal was incredible.

Then we traveled to Florida and we ate out most every day because there are so many options and the food was amazing by the way..I did pretty well the first few days but slowly...I began to eat outside of my boundaries...a nibble here, a bite there until Thanksgiving weekend when the walls of my willpower came crashing down and I engaged fully in the decadence of starchy and sugar laden, corn filled amaziness.

It started with Dunkin Donuts...I had watched my family indulge for the first week and I held out -- but this day I said yes and enjoyed every single bite of that soft doughy creme filled chocolate goodness.

Then the prep for the meal came and as we cooked we munched on a variety of dips and cheeses... it was incredible. For the main meal Deep Fried Turkey, Cheesy Potatoes, Sweet Yams, Corn Bake and so much more...every bite was perfectly cooked to perfection. It was my one day to indulge without restrictions and I DID!!

Followed by an all night shopping spree for Black Friday with gut wrenching - doubled over - torment...

My intestines were inflamed, my colon seemed immovable and I was in misery. I had planned to indulge all weekend...but decided a day of apples was better suited for me...it took three days for my body to realign from the indulgence I took part in. Lesson learned.

I scaled back and ate a lot more fruit, but still indulged in Gelati and chocolate...but hey...I was on vacation!

Upon returning home I have struggled with focus... I seem to give in for a few bites of this or that. Each day I am redefining my decision to stay healthy. Thankfully I have lost all the weight In had gained while away and the scale is back on the downward swing.

I am back and in the kitchen creating and thankful for EGGS.

They are the perfect food, full of protein and Omega 3, and go with just about everything from savory to sweet...

Melody’s Fresh Chicken Gazpacho

 Melody’s Fresh Gazpacho

CHOP (finely)

6 large tomatoes

1 yellow sweet pepper

½ cup chopped onion

2 stalks organic celery

2 zucchini

2 yellow squash

1 jalapeno

Small bunch basil

2 cloves garlic

2 TBS Olive Oil

Sauté ingredients until tender

STIR

2 cups chicken broth (add slowly as liquid reduces)

Continue cooking over medium heat until liquid is reduced, cool slightly.

Strain ingredients  (save liquid)

Return liquid to pan – bring to boil

Put remaining ingredients into blender – blend until smooth

Pour blended mixture into pan -stirring constantly until liquid is reduced and cooked through.

Chill overnight

CREATE

Serve Chilled with your choice of additions:

Chopped cooked chicken

Tomatoes

Zucchini

Cucumber

Celery

Onion

Sweet peppers

Jalapenos

Makes 4 servings

New Creations?

I am working on some new creations and would love your input!


What is a favorite meal you enjoy, but no longer eat it because you know its not the best choice...?


Leave a comment and I will pick one meal and create a clean recipe for the Chop Stir Create audience.

Tilapia FajiTas

CHOP
Red& Yellow Peppers
Purple Onion

STIR
Lime Juice
Garlic Salt

CREATE
Marinade Tilapia in lime juice & garlic salt, stir fry with veggies serve on bibb lettuce.
                                                                         

Kick it Up!

Want to add a zip to any dish? kick it up with Cilantro Creme

Cilantro Creme

CHOP
Fresh Cilantro leaves & 1 Jalapeno

STIR
1 Cup Greek Yogurt
1 Lime (juice)

CREATE
 I love using my Magic Bullet to blend -- buzzzzzzzz!!


My favorite is to add 2 teaspoons to 3 egg whites and scramble.
I have also used it as a topping over fish tacos, fajitas, or as a dipping sauce for veggies.

I use this sauce for a variety of meals... be creative tell me how you use it!!
approx 10 calories per teaspoon 0 fat