Baked Avocado Salsa

Baked Avocado Salsa

1 ripe Avocado
¼ cup bread crumbs*
1 garlic clove, minced
1 Tbsp. grated Parmesan cheese
1 Tbsp. basil, chopped
1 Tbsp. lemon juice
Salt and freshly ground pepper to taste
¼ cups Roasted Garlic Tomato Salsa

Preheat oven to 450°F.

In a small bowl, combine the bread crumbs, garlic, cheese, basil, lemon juice, salt and pepper; set aside.

Cut the avocado in half and remove pit. Divide the salsa between the two avocado halves.  Top with bread crumb mixture. Place on a small baking sheet. Bake for 5 minutes. Serve immediately.  Servings 2.

No-Bake Energy Bites

No-Bake Energy Bites

(Original Recipe)

No-Bake Energy Bites Recipe

Ingredients:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 1 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed or wheat germ
• 1/2 cup chocolate chips (optional)
• 1/3 cup honey
• 1 tsp. vanilla

Method:

Stir all ingredients together in a medium bowl until thoroughly mixed.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls of whatever size you would like.  (Mine were about 1″ in diameter.)  Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Cucumber, Tomato, and Onion Salad

Cucumber, Tomato, and Onion Salad

(Original Recipe)

Ingredients 

1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
1 pint cherry tomatoes, halved
1/2 Vidalia onion, very thinly sliced
2 tablespoons chopped fresh parsley leaves
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and freshly ground black pepper

Directions

In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.