Guacamole with Sun Dried Tomatoes

Guacamole with Sun Dried Tomatoes

Jacob’s Famous Guacamole – Guacamole with Sun Dried Tomatoes

Who doesn’t love guacamole? Unless you have an aversion to avocados or have an allergy I can’t think of anyone! It’s a popular party food, and for good reason. 

The richness of the avocados paired with the tanginess of the lime lime are magic in the mouth.

This guacamole is my Husband’s recipe. In this guacamole recipe, Jacob introduces an element I’ve never thought of… sun-dried tomatoes!

Guacamole with sun dried tomatoes in a stoneware bowl sitting on a cutting board

Jump to Recipe

Serving This Guacamole

This Guacamole with Sun sun-dried tomatoes is excellent served as a dip with some chips, added to a 7-layer dip, or served alongside many dishes like roasted veggies, a plate of tacos, or air-fryer potatoes.

Ingredients

  • Avocado
  • Lime Juice – Throw in some zest too if you feel like it!
  • Chopped Fresh Cilantro – Flat-leaf parsley is a fantastic substitution. Something bright bringing that herbal element.
  • Jalapeno – if you don’t like the spicy, option to omit the jalapeño!
  • Garlic 
  • Onion 
  • Sun Dried Tomato

 

ingredients for guacamole with sun dried tomatoes - in the picture are sundred tomatoes scattered over a cutting board with avocados, lime, salt, pepper, onions, and jalapenos

 Step-By-Step Instructions

This is such an easy recipe, it just takes some patience to chop up all the ingredients! 

This is a great recipe to make with the kids! Let them mash those avocados and be taste testers, adding pinches of salt and spritzes of lime for the perfect-tasting guacamole!

  • Prepare the Avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a medium-sized bowl. Mash the avocado with a fork to your desired consistency (some like it chunky, others prefer it smoother).
  • Add the aromatics: Add the prepared veggies, onion, garlic, cilantro, sun-dried tomatoes, and jalapeño, to the bowl with the mashed avocado.
  • Season: Squeeze the juice of one lime over the avocado mixture. Season the guac with salt and pepper.
  • Mix: Gently fold all the ingredients together. Be careful not to overmix if you prefer a chunkier texture.
  • Taste and Serve: Taste the guacamole and adjust the seasoning as needed. You might want to add more lime juice, salt, or pepper according to your preferences. You can serve it immediately or, if you have the time, refrigerate it for about 30 minutes to allow the flavors to meld together before serving.

 

a chip pulling away from a guacamole bowl with guacamole on the chip

Avocado Tips From A Registered Dietitian

Here are three tips for using avocados in your kitchen. 

Find the right Avocados: Ripening can be tricky for these little “alligator pears”.

I like to purchase my avocados hard thus before they have fully ripened. Once they have ripened on the kitchen counter or in a paper bag, I pop the avocados in the fridge. 

How to ripen avocados via paper bag: As soon as I get home from the store, I ripen the avocados in a paper bag for 1 day and check them for ripeness. If it’s still hard, I keep the avocados in the paper bag for one more day and check again, and so on and so on.

Once the avocados have a slight give, I put them in the refrigerator to stop the ripening process. I take them out (within a few days) when I am ready to make my guacamole! 

Avocado Storing: I asked some of my friends for avocado tips and here they are!

  • ‘Spray with avocado/olive oil to keep fresh’
  • ‘Squirt a little lemon on the avocado once the avocado is cut’
  • ‘Keep the core in with the avocado while storing in the fridge’
  • ‘I store my avocado in Tupperware and I hear that storing in water works too!’

 

Guacamole in a stoneware bowl with blue corn tortilla chips to the right

Sharper Nutrition Fix: Avocado Nutrition

Avocado Nutrition – Think Healthy Fats and Fiber! 

Research supports that Avocado consumption supports cardiovascular health.

Avocados are high in high-quality fats including MUFAs (Monounsaturated Fatty Acids) and PUFAs (Polyunsaturated Fatty Acids). This ratio of fats in the avocado helps promote the bioavailability of fat-soluble vitamins and promotes a healthy blood lipid profile.

Avocados help you feel full.

This may be related to the high fiber amount. Half of an avocado contains 4.6g of fiber and 114 kcal.

What’s more, new research suggests that Avocado consumption also promotes a healthy gut! Yay!

gucamole in a stoneware bowl with a wooden pestle stuck in the dip.

More Recipes to Try

Peruvian Green Sauce Recipe: Inspired by Aji Verde

The Best Habanero Peach Salsa Recipe

Creamy Cilantro Lime Vegan Coleslaw Recipe

 

Guacamole with sun dried tomatoes in a stoneware bowl sitting on a cutting board

Jacob's Guacamole

Jacob's signature dish at any even is his guacamole. He adds an ingredient you might not expect, sundried tomatoes!
Prep Time 20 minutes
Total Time 15 minutes
Servings 8 servings
Calories 173 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 potato masher or two sturdy forks
  • 1 rubber spatula

Ingredients
  

  • 5 ripe hass avocados
  • 1/4 cup sundried tomatoes, small chop
  • 3 cloves garlic, minced
  • 1/4 cup yellow onion, small chop
  • 1/3 cup cilantro, small chop
  • 2 tbsp fresh lime juice
  • 2 jalapenos, small chop
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions
 

Prepare the avocados

  • Cut the avocados in half, remove the pits, and scoop the flesh into a medium-sized bowl. Mash the avocado with a fork to your desired consistency (some like it chunky, others prefer it smoother).

Add the aromatics

  • Add the chopped onion, minced garlic, chopped cilantro, chopped sun-dried tomatoes, and finely chopped jalapeño to the bowl with the mashed avocado.

Season

  • Squeeze the juice of one lime over the avocado mixture and add salt and pepper.

Mix well

  • Gently fold all the ingredients together until everything is evenly distributed. Be careful not to overmix if you prefer a chunkier texture.

Taste and Serve

  • Taste the guacamole and adjust the seasoning as needed. You might want to add more lime juice, salt, or pepper according to your taste preferences.
  • You can serve it immediately or refrigerate it for about 30 minutes to allow the flavors to meld together before serving.

Notes

What do I mean by small chop?
 
The term 'chop" is a casual, imprecise term that simply means to roughly cut food into bite-sized pieces. So for a small chop smaller than a regular chop but larger than a mince. 

Nutrition

Calories: 173kcalCarbohydrates: 11gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 69mgPotassium: 605mgFiber: 7gSugar: 2gVitamin A: 239IUVitamin C: 16mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!
Healthy Bacon Wrapped Jalapeno Poppers Air Fryer

Healthy Bacon Wrapped Jalapeno Poppers Air Fryer

Healthy Bacon Wrapped Jalapeno Poppers Air Fryer

This Bacon “Wrapped” Jalapeno Popper Air Fryer recipe is healthy, delicious, and nutritious. I add butternut squash to the filling to provide a creamy, slightly sweet, and veggie packed bite!

Healthy Bacon Wrapped Air Fryer Jalapeno poppers on an oblong white plate

Why You Will Love Making This Recipe

Flavor: The combination of spicy jalapenos, creamy cheese filling, and crispy bacon is incredibly flavorful and satisfying.

Indulgence with moderation: By creating a healthier version, individuals can indulge in this delicious treat without feeling guilty about consuming excessive calories or saturated fats.

Sharing with others: Making a healthier version of a popular dish allows individuals to share their culinary creations with friends and family, promoting healthier eating habits among loved ones.

Ingredients

Experimenting with healthier ingredients allows for creativity in the kitchen. You can swap the butternut squash for pureed carrot, sweet potato, or even pumpkin!

  • Jalapenos
  • Cream Cheese – option for use vegan for dairy free
  • Butternut Squash – you can even get this in a can from Farmer’s Market Organic Purees
  • Shredded Cheddar Cheese – or a vegan cheddar
  • No Nitrite Bacon – or even tempeh bacon!
  • Salt & Pepper

 

Step – By – Step Instructions

Prepare the Jalapenos: Cut the jalapenos in half lengthwise and remove the seeds and membranes to reduce heat.

Prepare the Filling: In a mixing bowl, combine the softened cream cheese, mashed butternut squash, salt, pepper, and shredded cheddar cheese. Mix until well combined.

Fill the Jalapenos: Spoon the cream cheese and butternut squash mixture into each jalapeno half, ensuring they are well-filled.

Top jalapeno and filling with 1/2 tsp shredded cheddar cheese then top with a piece of bacon.

Air frying: Preheat your air fryer to 375°F. Place the bacon-wrapped jalapeno poppers in a single layer in the air fryer basket.

Air fry for 10-12 minutes or until the bacon is crispy and the jalapenos are tender.

Serve: Carefully remove the jalapeno poppers from the air fryer. Allow them to cool slightly before serving.

 

How to Serve This Recipe

Below are some suggestions for serving this recipe.

Arrange on a Platter: Place the jalapeno poppers on a serving platter or plate, arranging them neatly for presentation.

Garnish: If desired, garnish the jalapeno poppers with fresh chopped cilantro, green onions, or a sprinkle of smoked paprika for extra flavor and visual appeal.

Serve Warm: Jalapeno poppers are best enjoyed warm, so serve them promptly after cooking.

 

Healthy Bacon "Wrapped" Air Fryer Jalapeno Poppers on a platter and plate.

Enjoy This Bacon Wrapped Jalapeno Air Fryer recipe?

Try These Other Air Fryer Fan Favorites!

Easy Air Fryer Camembert

Camembert Cheese on stacked plates with sliced bread topped with nuts and dried fruit. A pair of hands is slicing into the cheese and spreading it along bread.

Air Fryer Frozen Brussels Sprouts with Horseradish Aioli

A stoneware bowl with a creamy Horseradish Aioli inside a casserole dish with air fried brussel sprouts. A fork is dipping one Brussel Sprout into the dip.

Air Fryer Baked Apples

A grey speckled dessert plate with 2 halves of baked apples with pecan oat topping and a scoop of creamy ice cream and a silver and blue handled spoon cutting into the baked apple.

 

Healthy Bacon Wrapped Air Fryer Jalapeno poppers on an oblong white plate

Air Fryer Jalapeno Poppers

Sarah Harper MS, RD, LDN
These Jalapeno Poppers are a spin on the classic. The addition of butternut squash adds a touch of sweetness and more veggies!
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 8 servings
Calories 177 kcal

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • rubber spatula
  • measuring spoons
  • Tongs

Ingredients
  

  • 8 jalapenos
  • 8 oz cream cheese, softened
  • 1 cup frozen butternut squash, thawed and mashed
  • 1/4 tsp kosher salt
  • 1/4 tsp fresh cracked pepper
  • 8 tsp shredded cheddar cheese, divided you will use 1/2 tsp cheddar cheese on each popper
  • 4 strips no nitrite bacon, cut into 4 pieces

Instructions
 

Prepare the Jalapenos

  • Cut the jalapenos in half lengthwise and remove the seeds and membranes to reduce heat.

Prepare the Filling

  • In a mixing bowl, combine the softened cream cheese, mashed butternut squash, salt, pepper, and shredded cheddar cheese. Mix until well combined.

Fill the Jalapenos

  • Spoon the cream cheese and butternut squash mixture into each jalapeno half, ensuring they are well-filled.
  • Top jalapeno and filling with 1/2 tsp shredded cheddar cheese then top with a piece of bacon.

Air frying

  • Preheat your air fryer to 375°F.
  • Place the bacon-wrapped jalapeno poppers in a single layer in the air fryer basket.
  • Air fry for 10-12 minutes or until the bacon is crispy and the jalapenos are tender.

Serve

  • Carefully remove the jalapeno poppers from the air fryer. Allow them to cool slightly before serving.

Notes

To make Vegan or Dairy Free: Swap Cream Cheese with Cashew Cream or a Vegan Cream Cheese. Swap Cheddar cheese by mixing in nutritional yeast to Vegan Cream cheese swap. Omit bacon. Top with diced chives and paprika after cooking.
To make Vegetarian: Omit bacon and top with diced chives and paprika after cooking. 
This recipe is Gluten and Grain Free, Soy Free, and Peanut/Nut Free.
Option to serve with some Greek yogurt or sour cream as an easy dipping sauce!

Nutrition

Calories: 177kcalCarbohydrates: 5gProtein: 5gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 41mgSodium: 268mgPotassium: 161mgFiber: 1gSugar: 2gVitamin A: 2446IUVitamin C: 20mgCalcium: 74mgIron: 0.3mg
Keyword appetizer, healthy
Tried this recipe?Let us know how it was!
The Best Ever Healthy Cowboy Caviar Recipe

The Best Ever Healthy Cowboy Caviar Recipe

The Best Ever Healthy Cowboy Caviar Recipe

Cowboy Caviar is sometimes also called Texas caviar or cowboy dip. I love to bring it to potlucks with a big ole bag of corn tortilla chips. 

Dietitian tip, this is also a cowboy caviar salad.

rainbow colored cowboy caviar in a white bowl with herbs as a prop to the left

Cowboy Caviar Ingredients

  • Lentils – I always make Cowboy Caviar using at least 2 different legumes. Usually, I use 2 different-sized legumes, but for this recipe, I decided to celebrate the new year by swapping in Lentils. 
  • Beans – I used black beans
  • Sweet Corn – option to use canned, fresh, or frozen corn
  • Peppers – options to use green bell pepper, yellow bell pepper, or red bell peppers. 

Spice tip: You can completely omit the jalapeno or only add 1 to reduce the heat. However, if you want the dish super spicy, don’t remove the ribs or seeds of the jalapeno. This is where most of the jalapenos’ heat comes from.

  • Onions – shallots, white, sweet, yellow, or red onions work well. 
  • Herbs – I decided to use parsley

Herb Tip: Consider swapping the parsley with cilantro or any other herb you love!

  • Optional ingredients  avocado, tomatoes, black eye peas, or spicy peppers

Ingredients top down in cowboy caviar recipe. Many different varieties of colorsCowboy Caviar Dressing Recipe

 I like to keep this dressing simple with only five ingredients – oil, vinegar, honey, salt, and pepper.

Use a flavorful olive oil. There is no actual cooking in this recipe, so there is no need for the extra virgin stuff. For the vinegar, I used a lovely lemon champagne vinegar on hand. You could use white balsamic, champagne, or red wine vinegar, or add some freshly squeezed lemon or lime juice.

Ever been to one of those fancy olive oil and vinegar shops? Those are perfect for a recipe like this. I bought a raspberry white balsamic vinegar that, if I still had it, would have tasted divine in this dish!

Or keep it simple with a store-bought or homemade Italian dressing. 

How To Make Cowboy Caviar

First, chop all your veggies. Then pour them in a large bowl. I try to keep my veggie pieces roughly the size of a black bean.

Next, Mix! Add all the dressing ingredients to a bowl or mason jar, then whisk or shake! Then pour the salad dressing over your veggies and mix! 

Finally, serve! 

Ingredients for cowboy caviar in large white bowl, all of which are separated and not mixed together yet

How To Serve This Recipe

Some options for serving this yummy dish include:

  • In an Endive (lettuce) cup
  • With Crackers or Chips
  • As a fun and creative Bruschetta
  • Right out of a bowl!

I enjoy using ramekins as small serving bowls as a side dish with dinner.

 

Cowboy Caviar in Ramekin

Sharper Nutrition Fix: Lentils

Lentils are also inexpensive, healthy, environmentally friendly, and easy to make! It’s no surprise that lentils are a major food source throughout the Americas, Caribbean, and Mediterranean regions.

Let’s dive a little deeper, shall we!? 

Why You Will Love Making This Recipe with Lentils

Lentils are an all-star flexitarian staple I always keep on hand in my pantry. 

Inexpensive

Lentils only cost about $1.50 for a 16oz bag at Kroger, a local grocery store in Huntsville. Lentils are available for purchase at most grocery stores. Because lentils do not take long to cook, I recommend purchasing dried lentils to get the most bang for your buck!

Healthy

Lentils are high in fiber, protein, vitamins and minerals. Combine lentils with a whole grain, and you have a complete protein source with all nine essential amino acids. 

Fun fact: Populations with the greatest lentil consumption also have the lowest rates of cancer, specifically breast and colorectal. 

Good for the Environment

Lentils are green, and I don’t mean the color! Lentils work with bacteria that convert atmospheric nitrogen to useful ammonia or nitrates. They also improve soil fertility and are highly water-efficient.

Quick and Easy 

Did you know that dried lentils are quick to whip up? Just 15 minutes on the stove, and you are good to go! Dried Lentils are much quicker to cook than dried beans.

Versatile

You will find many cowboy caviar recipes on the internet. For example, Pioneer Woman Cowboy Caviar uses black-eyed peas instead of lentils. Other recipes include avocado whereas my cowboy salad recipe does not include it. You can get creative with flavors or just use what you have on hand!

cowboy caviar in white bowl close up

Like This Recipe? Try These Flexitarian Dishes, Too!

Jacob’s Black Bean Burger Salad

A large black bean burger patty laid overtop a spinach salad with cucumbers, shallots, and sliced cherry tomatoes.

Black Bean and Mango Salad

Black Bean Mango Salad with spoon

Layered Arugula and Spinach Salad with Smoked Trout

Fork in salad spearing smoked fish, greens, and bright red picked beets.

Cowboy Caviar with Lentils

Sarah Harper MS, RD, LDN
This Cowboy Caviar with Lentils is healthy, yummy, and irrisistable during a potluck! Enjoy this as a salad, a side, or as a dip!
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Salad, Side Dish, Snack
Cuisine American
Servings 8 people
Calories 260 kcal

Equipment

  • 1 large bowl
  • 1 rubber spatula
  • 1 Small bowl
  • 1 Whisk

Ingredients
  

  • 1 can corn, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 cup cooked lentils
  • 1 jalapeno, diced
  • 1 green bell pepper, diced
  • 1 red pepper, diced
  • 2 shallots, diced
  • 1/4 cup fresh parsley, chopped

Dressing

  • 1/4 cup champagne vinegar or red wine vinegar
  • 1/2 cup olive oil
  • 1-2 tbsp honey
  • kosher salt and black pepper to taste

Instructions
 

Prepare the Vegetables

  • In a large mixing bowl, combine the corn, black beans, cooked lentils, jalapeno, bell pepper, red pepper, shallots, and parsley.

Make The Dressing

  • In a separate small bowl, whisk together the dressing ingredients.

Combine and Toss

  • Pour salad dressing overtop of your veggies. Gently toss everything together until well combined, making sure the dressing coats all the ingredients evenly.

Adjust Seasoning and Serve

  • Before serving, give the cowboy caviar a good stir. Taste and adjust the seasoning if necessary.
  • Serve the cowboy caviar as a dip with tortilla chips or as a side salad. It also works well as a topping for grilled chicken or fish.

Nutrition

Calories: 260kcalCarbohydrates: 28gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 5mgPotassium: 411mgFiber: 7gSugar: 6gVitamin A: 836IUVitamin C: 39mgCalcium: 23mgIron: 2mg
Keyword dip, easy, healthy, plant based, vegan
Tried this recipe?Let us know how it was!
Easy Avocado Toast with Egg: A Quick & Nutritious Breakfast Recipe

Easy Avocado Toast with Egg: A Quick & Nutritious Breakfast Recipe

Egg Avocado Toast

Start the day with a balanced breakfast like Avocado Toast with Egg! The combination of creamy avocado and jammy egg yolks with crisp white turnips and toasty whole wheat bread provides a delicious contrast in textures and flavors. This recipe is a fun spin on a basic avocado toast recipe.

 

Soft Boiled Eggs on Toast with Sliced Turnips on a blue plate

Why You Should Make This Recipe

I love this easy avocado toast, it is one of my go-to easy breakfast recipes especially if I have a little extra time that morning. This recipe is not hard to make and it makes for a balanced meal that costs way less to make at home than at a restaurant. Most of all, you should make this recipe because you will love the creaminess of the avocado and the additional protein the eggs add to the dish.

Tools

  • Air-fryer, pot, or pan – depending on how you decide to cook your eggs
  • Toaster oven or toaster – I use this Cuisinart 4-slice Toaster

Air Fryer Soft Boiled Egg on a peice of avocado toast with sliced radishes and fresh green herbs sprinkled over top the egg.

Ingredients for Avocado Toast with Egg

  • Avocado
  • Soft Boiled Egg (hard-boiled, poached, scrambled, or fried egg in a little bit of olive oil)
  • Whole wheat or whole grain bread
  • Fresh Herbs
  • Everything Bagel Seasoning
  • Optional: Red pepper flakes, lemon juice, Salt & Pepper to taste
  • Bonus Veggie: White turnips, tomatoes, cucumber – or whatever you have lying around.

Step – By Step Instructions

Toast the Bread

    • Toast the bread slices to your desired level of crispiness.

Prepare the Avocado

    • While the bread is toasting, cut the avocado in half, remove the pit, and scoop the avocado flesh into a bowl.
    • Mash the avocado with a fork and add salt and pepper to taste.
    • Optionally, add fresh herbs for extra flavor.

Prepare Bonus Veggies

    • If using turnips, cucumbers, or tomatoes, slice them thinly.

Cook the Egg

    • In a separate pan, pot, or air-fryer, cook the egg to your liking (fried, poached, or scrambled). I like to use an air fryer soft-boiled egg.

Assemble the Avocado Toast

    • Once the toast is ready, spread the mashed avocado evenly on each slice.
    • Lay the thinly sliced veggie over the avocado (if using).
    • Then, place the cooked egg on top of the mashed avocado.

Season and Garnish

    • Sprinkle Everything Bagel Seasoning over the egg.
    • Garnish with fresh herbs.
    • Add some of the sliced veggies on the side.

Adjust Seasoning

    • Optionally, add red pepper flakes and more salt and pepper to taste or a few dashes of your favorite hot sauce.

Note: Feel free to customize the recipe based on your preferences and the veggies you have available. Enjoy your breakfast!

close up of avocado toast with egg on a blue plate garnished with fresh herbs and white turnips

FAQ (Ask a Dietitian!)

Is avocado and egg toast healthy?

Yes, avocado toast is nutrient-rich. It contains healthy fats, some protein, lots of fiber, and micronutrients. I love to add some fruits or veggies to my avocado toast to further bump up the nutrients. 

What happens to your body after eating avocado toast?

Avocado toast provides a combination of healthy fats, fiber, and protein leading to sustained energy levels and the feeling of fullness. This can lead to the consumption of fewer calories later in the day. 

Additionally, the fiber in avocado and whole wheat toast supports digestive health.

Enjoy This Recipe? Try These Other Delicious Breakfasts

Croffles aka Croissant Waffles [Gluten-free, Vegan]

A plate with 7 croffles (croissant waffles). Blueberries sprinkled over top with a side of blueberries, sliced banana, and syrup.

Strawberry Smoothie Bowl [Vegan and High Protein]

Strawberry Smoothie Bowl with pink smoothie base. Smoothie bowl is topped with coconut flakes, sliced strawberries, granola, and cocoa nibs. Bowl is placed on a sage linen table cloth.

Mini Sweet Cream Pancakes with Maple Peanut Butter Syrup

Mini Pancakes on a blue plate with Vanilla Cinnamon Peanut Butter Maple Syrup in a small white bowl on the plate. Red sliced apples are also shown as dippers for the peanut butter syrup.

 

Soft Boiled Eggs on Toast with Sliced Turnips on a blue plate

Avocado Toast with Egg

Sarah Harper MS, RD, LDN
Enjoy this simple yet delicious recipe of Avocado Toast with Egg. Make it to your liking by using your favorite method of cooking eggs.
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 478 kcal

Equipment

  • 1 Air Fryer
  • 1 toaster oven

Ingredients
  

  • 4 slices whole wheat bread I love Dave's Killer Bread
  • 1 avocado
  • 4 large soft boiled eggs, peeled (scrambled, hard boiled, poached, or fried)
  • 1 white turnip
  • 1/4 cup fresh parsley, chopped or other herbs of choice such as dill, cilantro, or basil
  • 4 tsp everything bagel seasoning
  • hot sauce, kosher salt, and fresh cracked black pepper to taste

Instructions
 

Toast the Bread

  • Toast the bread slices to your desired level of crispiness.

Prepare the Avocado

  • While the bread is toasting, cut the avocado in half, remove the pit, and scoop the avocado flesh into a bowl.
  • Mash the avocado with a fork and add salt and pepper to taste.
  • Optionally, add fresh herbs, salt, pepper for extra flavor.

Prepare the Vegetable

  • If using turnips, cucumbers, or tomatoes, slice them thinly.

Cook the Egg

  • In a separate pan, pot, or air-fryer, cook the egg to your liking (fried, poached, or scrambled). I like to use an air fryer soft-boiled egg.
    *See recipe notes for more details about my air-fryer soft boiled egg recipe.

Assemble

  • Once the toast is ready, spread the mashed avocado evenly on each slice.
  • Lay the thinly sliced veggie over the avocado (if using).
  • Then, place the cooked egg on top of the mashed avocado and sliced vegetable.

Season and Garnish

  • Sprinkle Everything Bagel Seasoning over the egg and garnish with fresh herbs.
  • Optionally, add more salt and pepper to taste or a few dashes of your favorite hot sauce.

Nutrition

Calories: 478kcalCarbohydrates: 38gProtein: 22gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 373mgSodium: 948mgPotassium: 911mgFiber: 11gSugar: 7gVitamin A: 1300IUVitamin C: 33mgCalcium: 182mgIron: 4mg
Keyword avocado, eggs
Tried this recipe?Let us know how it was!
Easy Herb Focaccia From Pizza Dough

Easy Herb Focaccia From Pizza Dough

Easy Herb Focaccia From Pizza Dough

Savor the simplicity of this easy herb focaccia from pizza dough, a delightful blend of fresh herbs and olive oil atop a pillowy, golden crust. Create this recipe with a handful of ingredients, pillowy pizza dough, olive oil, ripe tomatoes, and sprinkled with a medley of fragrant herbs.

Focaccia sliced on a cutting board with a tan linen napkin.

Why You Will Want To Make This Recipe Again and Again

Experience the advantages of freshly baked bread without the extensive effort and time investment. This Easy Herb Focaccia recipe is ready in just around 30 minutes for a quick and delightful side that can be added to breakfast, lunch, dinner, or eaten as a snack. 

Ingredients for This Easy Herb Focaccia From Pizza Dough

  • Pizza Dough – I often use Pillsbury
  • Olive Oil
  • Tomato
  • Herbs
  • Salt & Pepper

 

Uncooked focaccia in a glass pan with sliced tomatoes and herbs to the left top corner

How to Make This Easy Herb Focaccia From Pizza Dough

Preheat the oven

Preheat your oven to 400°F. Move the rack toward the top 1/3 section of the oven. 

Prepare the pan

Grease a quarter-sized baking sheet or a rectangular baking dish with olive oil.

Roll out the Dough

Roll out the pizza dough on a floured surface to fit your baking sheet or dish. Transfer the rolled-out dough to the prepared pan.

Use your fingers to create dimples all over the surface of the dough.

Add Oil and Herbs

Drizzle the olive oil over the dough, making sure to get it into the dimples. Lay tomato slices over the focaccia. Sprinkle chopped rosemary, thyme, and sea salt evenly over the top.

Bake

Bake in the preheated oven for 20 to 25 minutes or until the focaccia is golden brown.

Cool and Serve

Allow the focaccia to cool slightly before slicing. Serve it warm with additional olive oil for dipping, if desired.

Focaccia top down close up

What to Pair with This Recipe

Focaccia pairs well with a variety of healthy options.

Focaccia top down in a ceramic pan

Like This Recipe? You Will Love These Too!

Strawberry Smoothie Bowl [Vegan and High Protein] – one of my most popular recipes!

Roasted Sweet Potatoes and Brussels Sprouts with a Herbed Chestnut Topping

Din Tai Fung Inspired Cucumber Salad Recipe

Easy Herb Focaccia

Sarah Harper MS, RD, LDN
This Herb Focaccia is super easy because I use store bought, premade pizza dough!
Prep Time 15 minutes
Cook Time 20 minutes
Cooling time 5 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 6 servings
Calories 46 kcal

Equipment

  • Baking Dish 13x9 or sheet pan

Ingredients
  

  • 1 Pizza Dough I used pilsbury refrigerated dough
  • 2 tbsp Extra virgin olive oil
  • 1 Tomato, sliced Really, it's 1/2 to 1 whole tomato. Per bakers preference.
  • ½ tsp Minced fresh rosemary Rosemary is to be removed from it's stem. The amount is per the bakers preference.
  • ½ tsp Minced or whole fresh thyme Thyme is to be removed from the stem. Because the thyme is already very small, mincing is optional. Amount is per bakers preference.
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper

Instructions
 

Preheat the oven

  • Preheat your oven to 400°F. Move the rack toward the top 1/3 section of the oven. 

Prepare the pan

  • Grease a quarter sized baking sheet or a rectangular baking dish with olive oil.

Roll out the dough

  • Roll out the pizza dough on a floured surface to fit your baking sheet or dish. Transfer the rolled-out dough to the prepared pan.
  • Use your fingers to create dimples all over the surface of the dough.

Add oil and herbs

  • Drizzle the olive oil over the dough, making sure to get it into the dimples. Lay tomato slices over the focaccia. Sprinkle chopped rosemary, thyme, and sea salt evenly over the top.

Bake

  • Bake in the preheated oven for 20 to 25 minutes or until the focaccia is golden brown.

Cool and Serve

  • Allow the focaccia to cool slightly before slicing. Serve it warm with additional olive oil for dipping, if desired.

Notes

This recipe is Vegan and Vegetarian. 

Nutrition

Calories: 46kcalCarbohydrates: 1gProtein: 0.2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 51mgPotassium: 49mgFiber: 0.3gSugar: 1gVitamin A: 173IUVitamin C: 3mgCalcium: 2mgIron: 0.1mg
Keyword 5-ingredient
Tried this recipe?Let us know how it was!
Strawberry Cornbread Drop Biscuits

Strawberry Cornbread Drop Biscuits

Gluten-Free Strawberry Cornbread Drop Biscuits

My Strawberry Cornbread Drop Biscuits are not only delicious but they are also made with coconut flour and cornmeal! These Drop Biscuits have texture, are buttery, and are super versatile! You can eat this sweet summery biscuit for breakfast, lunch, or dinner! 

Bonus, it is gluten-free!

In this article, I will bring you behind the scenes of my test kitchen, discuss some of these Strawberry Cornbread Drop Biscuits’ key ingredients, and then dive into this article’s Sharper Nutrition Fix: Coconut Flour. 

Strawberry Cornbread Drop Biscuit on a blue checkered napkin next to a plate of biscuits.

Sarah’s Biscuit Recipe Background

A little background behind these Strawberry Cornbread Drop Biscuits. I LOVE fresh-baked, cornbread. I especially love from-scratch cornbread with little chunks of love inside, like corn, jalapenos, herbs, and you guessed it, strawberries

Additionally, I recently discovered coconut flour and I am fascinated with it! You can find more information about coconut flour below, in the Sharper Nutrition Fix section.

I found myself in the kitchen wanting to create a filling drop biscuit recipe. Yet, I also wanted to create a recipe that incorporated cornmeal and my newfound favorite, coconut flour. Usually, I like my cornbread recipes savory and baked in a cast-iron skillet. However, for this recipe, I wanted something light, a bit chunky, and perfect for a spring or summertime meal.

My Test Kitchen

After my 5th attempt at work-shopping my Strawberry Cornbread Muffin recipe in the test kitchen, I put my apron up and said, “Okay, coconut flour muffins are hard”. One of my Cornbread Muffin batches came out similar to the texture of a biscuit. Um, I LOVE biscuits. Following some yummy tweaks, this Strawberry Cornbread Drop Biscuit recipe was born!

Key Ingredients in Strawberry Cornbread Drop Biscuits

  • Strawberries: Truly the star of the show, strawberries make this drop biscuit what they are, Strawberry Cornbread Drop Biscuits. This recipe is a great way to incorporate your next strawberry haul from your local strawberry farmer! With 2 whole cups incorporated into these biscuits, it’s just another way to incorporate the beautiful rose-colored fruit into your diet. 
  • Corn: One of the things I love most about this ingredient is how it is available at any time of year! I LOVE canned corn. Canned corn is a sustainable and tasty way to enjoy these heavenly golden kernels we call corn. Furthermore, corn adds a pop of sweet-nutty flavor to every bite of this drop biscuit. 
  • Strawberry Honey Butter: Enjoy these delicious Strawberry Cornbread Drop Biscuits with some sweet and delectable Strawberry Honey Butter! This honey butter goes great with any fresh baked goods. The Honey Butter is made with Sarah’s Strawberry Sauce, Honey, and Butter. I have been known to swap out my Strawberry Sauce for garlic and slather this over some salmon! Yum!

Red Strawberries in a stone colored bowl

How to Make These Biscuits

  1. Preheat the oven to 400℉. Line a baking sheet with parchment paper.
  2. Cut up butter into cubes, place on a plate, and pop in the freezer while you mix your dry ingredients.
  3. Mix the dry ingredients in a large bowl.
  4. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
  5. Mix the eggs and milk in a separate smaller bowl.
  6. Make a well in the center of the dry ingredients and pour in the wet ingredients, strawberries, and corn. Stir the mixture until just combined. Be careful not to overmix; it’s okay if there are some lumps.
  7. Using a spoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake in the preheated oven for 15 to 20 minutes or until the biscuits are golden brown on the edges.
  9. Make Honey butter while the biscuits are baking. Melt butter in the microwave. Mix in Honey and Strawberry sauce or jam. 
  10. Remove from the oven and allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack to cool completely before serving. Enjoy!

A plate of Strawberry Cornbread Drop Biscuits on a white plate over a blue checkard print linen

Sharper Nutrition Fix: Coconut Flour

There are three reasons I like to bake and cook with coconut flour.

  1. Coconut flour is the natural byproduct of coconut milk production.
  2. It is cheaper than Almond Flour! Like, a lot cheaper. This makes sense, it is a natural byproduct of another industry.
  3. It is high in fiber! Just ½ cup of Coconut flour has 20 grams.

Like This Recipe? You Will Love These Too!

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Drop Biscuit

Strawberry Cornbread Drop Biscuits (Gluten-Free)

Sarah Harper MS, RD, LDN
This is a drop biscuit with added strawberries and corn! Served with Strawberry Honey Butter this recipe is Gluten-Free!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 14 biscuits
Calories 281 kcal

Equipment

  • Large Mixing Bowl
  • Small Mixing Bowl
  • rubber spatula
  • Baking Sheet
  • Spoon or 2" Ice Cream Scooper
  • measuring spoons
  • Fork or Pastry Cutter

Ingredients
  

Dry Ingredients

  • 1 cup Cornmeal
  • 1 cup Coconut flour
  • ½ cup Coconut sugar
  • 1 tbsp Baking powder
  • ¼ tsp Salt

Wet Ingredients

  • ½ cup Cold butter cubed and frozen for 5 min prior to use
  • 1 cup Skim milk or any other milk of choice
  • 2 Eggs

Add ins

  • 1 cup Corn
  • 2 cups Strawberries, diced

Strawberry Honey Butter

  • ¼ cup Sarah's Strawberry Sauce or store bought strawberry jam or preserves
  • ¼ cup Honey
  • ½ cup Butter melted

Instructions
 

  • Preheat the oven to 400℉. Line a baking sheet with parchment paper.
  • Cut up butter into cubes, place on a plate and pop in the freezer while you mix your dry ingredients.
  • Mix the dry ingredients in a large bowl.
  • Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
  • Mix the eggs and milk in a separate smaller bowl.
  • Make a well in the center of the dry ingredients and pour in the wet ingredients, strawberries, and corn. Stir the mixture until just combined. Be careful not to overmix; it's okay if there are some lumps.
  • Using a spoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 15 to 20 minutes or until the biscuits are golden brown on the edges.
  • Make Honey butter while the biscuits are baking. Melt butter in the microwave. Mix in Honey and Strawberry sauce or jam.
  • Remove from the oven and allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack to cool completely before serving. Enjoy!

Notes

Sharper Tip: Serve these with Honey Butter and Sarah’s Strawberry Sauce drizzled over top!
The left over Honey Butter, if any, can be stored in the refrigerator for about a week.

Nutrition

Serving: 1biscuitCalories: 281kcalCarbohydrates: 32gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 41mgSodium: 309mgPotassium: 142mgFiber: 5gSugar: 14gVitamin A: 595IUVitamin C: 14mgCalcium: 86mgIron: 1mg
Keyword strawberry
Tried this recipe?Let us know how it was!