salsa stuffed avocados

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It was like a bajillion degrees here today.

Literally 101 degrees.

There is no way the oven is being turned on.  I refuse.  We have a small house with no A/C.  Luckily, it stays pretty shaded, has 14 windows, and 3 overhead fans.

But when it’s 101 degrees outside the amount of windows and fans you have doesn’t really matter.

It’s just freaking HOT.

This is a simple + filling summer snack, perfect for the days when you don’t want to turn your oven on.  Or, turn it into a meal by dumping it on a bed of lettuce with the avocado, adding more beans, and a drizzle of balsamic. 

Print this!

Salsa Stuffed Avocado

vegan, gluten-free

  • 1-3 avocados
  • 1.5 tablespoons fresh lime juice
  • 1/2 cup tomato, diced
  • 3 tablespoons red onion, diced
  • 1/3 cup peach, diced
  • 1/4 cup red pepper, diced
  • 1/4 cup corn
  • 1/2 cup black beans, rinsed + drained
  • 1/4 teaspoon salt
  1. Slice + pit the avocados and lightly rub with a cut lime or a little lime juice.
  2. Combine all ingredients in a bowl and toss together.
  3. Top on as many avocados as you like and serve.  You can serve with tortilla chips.
  4. Store salsa mixture in the refrigerator for up to 4 days.

notes:  Mango, nectarine, or pineapple would all work well in place of peaches.

It has been a whirlwind of a day.  I’m off to California tomorrow morning and will be back later in the week.  My apologies for emails + comments that may go unanswered for the next few days.  I’m not taking my computer along but will check in on things from my phone.

I’m hoping to get another blog post ready for this week, but we’ll see how the rest of the night goes.  Thanks for hanging with me!! 

Ashley

blueberry pecan cornbread

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You are allowed to raise an eyebrow at the idea of fruit + nuts in cornbread.

I definitely would have before today.

But maybe by the end of this post I can convince you to give it a try?

Berries in baked goods are not my favorite thing, but as you know I’m a die-hard cornbread fan.  And not that cornbread is a wintery food but it kind of is.  However, I found myself craving fresh cornbread today, even in the 90 degree heat.   But not just any cornbread.  Cornbread that’s a little gussied up for summer.

I must warn you [Kelsey!], if you come over for a slice you won’t find any pecans left.  I’ve picked them all off and have already eaten 1/4 of the pan.  Sorry!

I used my go-to cornbread recipe that has yet to fail me.  I reduced the milk, added a little extra honey, introduced vanilla extract, and mixed in fresh blueberries.  The pecans were thrown on top at the last minute, and I can’t tell you how long I contemplated adding them or not.

But seriously, how can you go wrong with pecans?

You just can’t.

This is definitely on tomorrow morning’s breakfast menu. 

I imagine raspberries or blackberries could also work.  Feel free to leave the nuts off or sub your chopped walnuts instead.

Are you still on the fence or have you been convinced?

I’m not sure when I became such a lover of this dense but airy, slightly crumbly, buttery, corny goodness.  I blame “breakfast for dinner” nights when I was a kid.  My absolute favorite dinner.  Are you surprised my favorite dinner was breakfast?  You shouldn’t be!

Topped with honey + butter.  There’s just no other way.

Print this!

Blueberry Pecan Cornbread

 gluten-free, refined sugar-free

  • 3/4 cup fine-medium ground cornmeal
  • 3/4 cup masa harina [or plain corn flour]
  • 1/2 cup gluten free oat flour
  • 1 1/4 cup fresh blueberries
  • 1/3 cup chopped pecans
  • 1 cup unsweetened milk
  • 5 Tablespoons honey [brown rice syrup or maple syrup]
  • 1 large egg
  • 3 teaspoons baking powder
  • 1.5 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 Tablespoons + 1 Tablespoons butter
  1. Preheat your oven to 400* and take out your 9” square or circular baking dish or cast iron pan.
  2. In a medium sized bowl, mix together the cornmeal, masa harina, oat flour, baking powder, and salt until combined. 
  3. In a small bowl, vigorously whisk together the milk, honey, egg, vanilla extract and 1T melted butter, until combined. 
  4. Stir the wet ingredients into the dry, until just combined.  Make sure the large lumps are mixed up, but the batter will not be completely smooth.
  5. Fold in 3/4 cup of the blueberries
  6. Let sit 5min to thicken, and while that is sitting add 2T of butter to the baking dish or cast iron pan.
  7. Place the pan in the oven for 5min.  Remove from the oven, and carefully tilt the pan to grease the edges + bottom with the melted butter.
  8. Pour the batter in and gently spread it around the pan.  It should be thick.
  9. Add 1/2 cup of the blueberries to the top and sprinkle the pecans on top as well.  Press them into the batter slightly if needed.
  10. Place in the oven and bake for 25-30min, varying slightly with pan size.  Toothpick test for doneness.  You want a moist, but not gooey toothpick.  The edges will be golden brown and the top will be cracked.
  11. Let cool for 10min, then slice with a sharp knife + serve.

notes: High altitude modifications: 2.5 tsp baking powder.  Feel free to sub in other flours for the oat flour, like buckwheat, quinoa, millet, amaranth, garbanzo, and even whole wheat.  I typically use buckwheat but went with oat since it’s naturally sweeter.  Coconut oil can also be used instead of butter if desired.

I could eat cornbread every single day.

For breakfast or breakfast for dinner.

The time of day really makes no difference.

Ashley

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