Category Archives: Recipes

Mendiants – Dried Fruit & Nut Chocolate Candy

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Mendiant is the French word for scraps of chocolate, melted and sprinkled with bits of dried fruit and nuts, typically served around Christmas. Derived from the Latin root for “begging” and I know my whole family gobbled the up and was begging for more!

Quick and easy, these yummy chocolate candies called Mendiant (a French word) just need a bag of chocolate chips and a couple tablespoons each of dried fruit, nuts, seeds or whatever other ingredients you like paired with chocolate. Use sugar-free chocolate chips for a low-carb, keto-friendly treat.

Ridiculously easy and taste amazing, but Mendiants are a lifesaver when you need a last-minute treat to serve, give as a hostess gift, or food gift for the chocolate-lover . . . but have almost nothing in the pantry.

Quick and easy, these yummy chocolate candies called Mendiant (a French word) just need a bag of chocolate chips and a couple tablespoons each of dried fruit, nuts, seeds or whatever other ingredients you like paired with chocolate. Use sugar-free chocolate chips for a low-carb, keto-friendly treat.
Use traditional or sugar-free dark chocolate chips.

All you need for this easy chocolate candy recipes is a 12 oz. package of dark chocolate chips (use sugar-free chocolate chips for a low-carb chocolate candy recipe) and a variety of toppings that you likely already have stashed away.

Use up whatever little “bits” of dried fruit, nuts and extras you have in the pantry!

My Mendiants were topped with a variety of eight simple ingredients swiped from my pantry – not much of anything is needed, just a tablespoon or so of each. I used chopped nuts like pecans, Marcona almonds, and pistachios; chopped dried apricots, cherries and apples; and even had toasted quinoa and coconut for sprinkling. Any other kind of nut, seed or dried fruit also works.

Plus, try cacao nibs, dried citrus peels, coarse salt sprinkles, crushed coffee beans and whatever else you think pairs well with chocolate. If you are making keto mendiant, then nuts, seeds and spices will be your best picks paired with sugar-free chocolate chips.

Pour chocolate chips in a microwave-safe bowl and microwave at 50% power in 30-second increments (stirring between each blast), until completely melted, smooth and glossy. It took me 3 minutes, for reference. Take care not to over-microwave or allow any drips of water to get in the chocolate.

Quick and easy, these yummy chocolate candies called Mendiant (a French word) just need a bag of chocolate chips and a couple tablespoons each of dried fruit, nuts, seeds or whatever other ingredients you like paired with chocolate. Use sugar-free chocolate chips for a low-carb, keto-friendly treat.
Add the toppings while the chocolate is still gooey.

Dollop out chocolate in approximate 1.5 tablespoon portions on a parchment-lined baking sheet. It should spread out into at least a 2” circle. If chocolate begins to cool, keeping it from spreading out properly, use the back of a spoon to encourage.

While mendiant chocolate is still gooey, sprinkle with desired toppings. I think 3 types of topping per chocolate is ideal. Stick in fridge for 30 minutes to firm up. Serve or package as desired. Makes approximately 24 fruit and nut studded chocolate coins.

Pin for Later — check out the IDEA PIN with video

Quick and easy, these yummy chocolate candies just need a bag of chocolate chips and a couple tablespoons each of dried fruit, nuts, seeds or whatever other ingredients you like paired with chocolate. Use sugar-free chocolate chips for a low-carb, keto-friendly treat.
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Mendiant – Dried Fruit and Nut Chocolate Candy (Low Carb / Keto Option)
Prep Time
15 mins
cooling
30 mins
Total Time
45 mins
 

Quick and easy, these yummy chocolate candies just need a bag of chocolate chips and a couple tablespoons each of dried fruit, nuts, seeds or whatever other ingredients you like paired with chocolate. Use sugar-free chocolate chips for a low-carb, keto-friendly treat.

Course: Dessert
Cuisine: French
Keyword: candy, chocolate, christmas, holiday
Servings: 24 pieces
Ingredients
  • 12 ounces dark chocolate chips traditional or sugar-free
  • 1 to 2 Tbsp EACH of 6 to 10 toppings like: nuts, seeds, dried fruits, toasted quinoa, chia seeds, cacao nibs, citrus peel, even pretzels or potato chips. Chop, crush or dice until everything small-sized for topping
Instructions
  1. Pour chocolate chips in a microwave-safe bowl and microwave at 50% power in 30-second increments (stirring between each blast), until completely melted, smooth and glossy. It took me 3 minutes, for reference. Take care not to over-microwave or allow any drips of water to get in the chocolate.
  2. Dollop out chocolate in approximate 1.5 tablespoon portions on a parchment-lined baking sheet. It should spread out into at least a 2” circle. If chocolate begins to cool, keeping it from spreading out properly, use the back of a spoon to encourage.
  3. While chocolate is still gooey, sprinkle with desired toppings. I think 3 types of topping per chocolate is ideal. Stick in fridge for 30 minutes to firm up. Serve or package as desired.

Maple Mustard Halibut with Pecan-Quinoa | Air Fryer Friendly

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Maple Mustard Halibut with Pecan-Quinoa Topping (in the air fryer or conventional oven) is ridiculously easy and absolutely delicious weeknight meal or special occasion supper.

Deliciously flakey and moist with a satisfyingly crunchy topping, this easy halibut recipe only takes 5 minutes to prep and 10 minutes to cook in an air-fryer.

First, I started with wild hook-and-line-caught Alaskan halibut. This hearty white fish is a personal favorite with tender flakes, a delicate flavor yet meaty texture that holds its own in any recipe. However, other firm fish can be used such as cod or salmon.

Deliciously flakey and moist with a satisfyingly crunchy topping, this easy halibut recipe only takes 5 minutes to prep and 10 minutes to cook in an air-fryer.
CHECK OUT THE IDEA VIDEO PIN HERE

Next up an easy smear of stone-ground mustard mixed with maple syrup, just enough to make a layer between the fish and halibut topping of ground pecans and quinoa that crusts up so nice and crunchy while baking.

Meal prepping cooked quinoa for the freezer.

For a time-saving convenience, I keep a bag of COOKED quinoa in my freezer for recipes like this or to sprinkle in salads or soups. See my quinoa meal prep post HERE.

Deliciously flakey and moist with a satisfyingly crunchy topping, this easy halibut recipe only takes 5 minutes to prep and 10 minutes to cook in an air-fryer.

As far as a quick fish dinner, this pecan-quinoa crusted halibut recipe wins taking only about 10 minutes on 400F degrees. I use a toaster-oven style air fryer (the Omni Plus XL Toaster Oven – Air Fryer from Instant) because I like the spacious interior and front-opening functionality (it’s like a smaller-version of my big oven) but a basket-style air-fryer will work too.

If you are cooking in a conventional oven, the temperature remains the same, but you’ll just cook up to 5 minutes longer (keep an eye on it because if the pecan quinoa topping for fish starts to get too brown, you’ll need to loosely cover with a swatch of foil.

Deliciously flakey and moist with a satisfyingly crunchy topping, this easy halibut recipe only takes 5 minutes to prep and 10 minutes to cook in an air-fryer.

Such an easy fish recipe using halibut and nutritious too, with 275 calories, 7.7g protein, 11.4g net carb, and 40.1g protein per serving.

Note: This post contains affiliate links.

5 from 2 votes
Deliciously flakey and moist with a satisfyingly crunchy topping, this easy halibut recipe only takes 5 minutes to prep and 10 minutes to cook in an air-fryer.
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Maple Mustard Halibut with Pecan-Quinoa Topping
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Deliciously flakey and moist with a satisfyingly crunchy topping, this easy halibut recipe only takes 5 minutes to prep and 10 minutes to cook in an air-fryer.

Course: dinner, dinner, entree
Keyword: 15 minutes, air fryer, fish, halibut
Servings: 2 servings
Calories: 275 kcal
Ingredients
  • 10 to 12 oz fresh halibut or other firm fish like cod or salmon
  • 1 1/2 tbsp. stone ground mustard
  • 1 1/2 tbsp. real maple syrup
  • ¼ cup finely chopped raw pecans
  • ½ cup cooked quinoa
  • 1/2 tsp. salt
  • ½ tsp. ground pepper
  • 2 tbsp. minced fresh parsley
  • Olive oil spray
Instructions
  1. Pat halibut dry with paper towel. In small bowl, mix together mustard and syrup.

  2. Slather mustard mixture on top only portion of fish. In small bowl, mix together pecans, cooked quinoa, salt, pepper and parsley.

  3. Spoon onto top of fish and use hands to pat down into a crust, extended as far out to the edges of fish as possible.
  4. Lightly spray top of pecan-quinoa mixture on fish with olive oil.
  5. Pre-heat air fryer to 400F degrees.*
  6. Transfer fish by large spatula to air fryer basket.
  7. Air fry for approximately 10 to 12 minutes, until fish flakes and coating on top is turning lightly brown.
  8. Remove immediately from air fryer and serve. With optional prepared honey mustard sauce or other condiment of choice.
  9. (=*for conventional oven, heat to 400F and bake for approx. 14 to 18 minutes).
Recipe Notes

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Mulled Watermelon Apple Cider Warms Spirits in Holiday Season

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This post is sponsored by National Watermelon Promotion Board.

Watermelon warms the soul and spirit in any season! Simmer a pot of Mulled Watermelon Apple Cider for friends and family this holiday season, it’s a hot holiday punch that is naturally sweet and delicious.

This easy-to-make warm punch featuring watermelon juice is naturally sweet and delicious, bejeweled with fruit and fragrant with seasonal spices. Brandy optional! Perfect for holiday entertaining, including brunches, open houses, cocktail parties and more!

Bejeweled with fruit and fragrant with seasonal spices, this easy-to-make hot punch is features watermelon juice. Fresh watermelon juice is available for purchase in the produce department of many larger grocery stores, or make your own by blending cubed watermelon and straining off the pulp. Check out Watermelon.org for a great demo on how to make watermelon juice.

Ingredients for Mulled Watermelon Apple Cider, a hot holiday punch

This warm holiday punch is primarily watermelon juice, an amazing fresh juice that offers vitamin C, lycopene, l-citrulline, and other beneficial nutrients. I also added spiced apple cider and always use the fresh, no-added-sugar, 100% juice cider from the chilled section of my market.

This easy-to-make warm punch featuring watermelon juice is naturally sweet and delicious, bejeweled with fruit and fragrant with seasonal spices. Brandy optional! Perfect for holiday entertaining, including brunches, open houses, cocktail parties and more! Make a big batch in a Dutch oven or keep warm for hours in a slow cooker for your Christmas gathering.
Check out the Pinterest Video Demo at: <<LINK>>  

For a show-stopping presentation (and to make a drink that you can also snack on), add a generous amount of fruit to the pot including diced watermelon, fresh cranberries, pears and apples. Is it a fruit salad, beverage or both? You decide!!!

Spices used in Mulled Watermelon Apple Cider including cinnamon, cloves and star anise.

While simmering on the stove top, add whole spices such as cinnamon sticks, star anise and whole cloves. Watermelon and cinnamon make magic together, you can even just sprinkle a little on a wedge for an instant flavor experience.  Also, allspice, nutmeg and cardamon are additional spices that would work well in this hot watermelon drink, use all mentioned or any combination you prefer! Used frequently in in hot beverages, these warming, aromatic spices are called “mulling spices.”  Add smaller bits, such as cloves and allspice, to a tea ball so that they can be easily strained out before serving. However, keep the whole cinnamon sticks in – they make fun stirrers!

This easy-to-make warm punch featuring watermelon juice is naturally sweet and delicious, bejeweled with fruit and fragrant with seasonal spices. Brandy optional! Perfect for holiday entertaining, including brunches, open houses, cocktail parties and more!

Completely optional, but a nice add-in to this watermelon apple cider is a bit of brandy – it just blends in so nicely with the fruit juices and spices!   

Pro tip: For a lingering brunch gathering or holiday open house, keep the watermelon punch warmed for hours in a slow-cooker set on low.

 For more ways to enjoy watermelon during the holiday season, including more watermelon beverages and pairing suggestions perfect for a grazing tray, visit Watermelon.org .

5 from 2 votes
This easy-to-make warm punch featuring watermelon juice is naturally sweet and delicious, bejeweled with fruit and fragrant with seasonal spices. Brandy optional! Perfect for holiday entertaining, including brunches, open houses, cocktail parties and more!
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Mulled Watermelon Apple Cider
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Watermelon is wonderful in every season! Ladle mugs full of this warm watermelon punch that is bejeweled with fruit and steeped with mulling spices like cinnamon and cloves!

Course: Beverage, party
Keyword: christmas, cider, entertaining, punch, spiced, watermelon
Servings: 8 servings
Ingredients
  • 6 cups fresh 100% watermelon juice
  • 3 cups fresh 100% spiced apple cider
  • Mulling spices of choice* including cinnamon sticks, star anise, whole cloves, grated nutmeg, cardamon
  • 1 cup brandy optional
  • 2 cups diced watermelon
  • 1 small apple sliced crosswise and quartered
  • 1 small pear sliced crosswise and quartered
  • 1 cup fresh cranberries
Instructions
  1. In large pot or slow cooker, add watermelon juice and apple cider.
  2. Add mulling spices. Cinnamon sticks and big pieces of star anise can be used whole, but smaller spices should be placed in a tea ball for easy discarding after simmering.
  3. Bring juices to low simmer, for 15 minutes, allowing spices to steep. If using slow cooker, heat on high for 1 hour, then reduce heat to warm for serving.
  4. If desired, add brandy in the last few minutes of cooking. Drink is equally delicious without alcohol, option is yours.
  5. Ladle out and pour into mugs.
Recipe Notes

*During the holiday season, “mulling spice” blends are sometimes available in the bulk or spice aisle of store for convenience

Cranberry Orange Pecan Sheet Pan Pancakes |Low-carb, Paleo, Gluten-free

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Making Cranberry Orange Pecan Sheet Pan Pancakes is the perfect solution to holiday morning madness! Say goodbye to being sequestered in the kitchen, standing over a hot griddle flipping hot cakes endlessly while family and guests are having all the fun.

Per serving: 336 calories, 29g fat, 10.7g total carbs (4.3g fiber, 0.3g sugar, 6.4g net carb), protein 10.6g 12.3 ounce package low carb pancake mix (I used Nush. Recipe should work with appox 3 cups of any other type pancake mix) ½ cup vanilla collagen hydrolysate (or protein powder) 2 2/3 cups water 1 ¼ cups fresh cranberries ½ cup pecan pieces 1 tbsp. orange zest Optional: syrups, extra nuts, whipped cram Pre-heat oven to 350F. Mix together pancake mix and collagen hydrolysate powder. Add water and stir until combined (a little lumpy better than over-stirring). Mix in cranberries. Pour into approximate 13” x 18” rimmed baking sheet Sprinkle with pecan pieces and orange zest. Bake for 25 minutes, or until set and top is turning golden. Remove and let cool in pan for 5 minutes. Slice into 12 “squares,” and serve with syrup of choice and any extra toppings (or eat plain). Can be meal-prepped by freezing in single portions and thawed and reheating when ready. .

Just whip up the cranberry pecan pancake batter in minutes (or even the night before) and pour into a rimmed baking sheet and pop into the oven for 25 minutes. After that, your work is done!  Easy pancake recipes using mix are one of my favorite Christmas morning breakfast ideas

Per serving: 336 calories, 29g fat, 10.7g total carbs (4.3g fiber, 0.3g sugar, 6.4g net carb), protein 10.6g 12.3 ounce package low carb pancake mix (I used Nush. Recipe should work with appox 3 cups of any other type pancake mix) ½ cup vanilla collagen hydrolysate (or protein powder) 2 2/3 cups water 1 ¼ cups fresh cranberries ½ cup pecan pieces 1 tbsp. orange zest Optional: syrups, extra nuts, whipped cram Pre-heat oven to 350F. Mix together pancake mix and collagen hydrolysate powder. Add water and stir until combined (a little lumpy better than over-stirring). Mix in cranberries. Pour into approximate 13” x 18” rimmed baking sheet Sprinkle with pecan pieces and orange zest. Bake for 25 minutes, or until set and top is turning golden. Remove and let cool in pan for 5 minutes. Slice into 12 “squares,” and serve with syrup of choice and any extra toppings (or eat plain). Can be meal-prepped by freezing in single portions and thawed and reheating when ready. .

I used a low carb pancake mix from Nush, it makes this type of sweet breakfast doable for keto, low-carb, sugar-free, Paleo, and gluten-free diets. However, three cups of any type pancake mix could be substituted.

These low-carb sheet pan pancakes feature cranberries to add a sweet-tart flavor and a pop of bejeweled color. A cup of raw cranberries has about 8g net carb, so spread across a keto cranberry pancake recipe with more than 12 servings, the result is almost insignificant. HOWEVER, do not substitute dried cranberries, they are more carbohydrate concentrated (100g+ per cup) and can have added sugars.

For a traditional recipe, some might add orange juice to the recipe. But, a bit of fresh orange peel removed using a citrus zester on top provides all the citrus-y goodness while keeping calories and carbs much, much lower. In a pinch, I also swear by Valencia Orange Peel from McCormick’s – it’s shelf stable, always read, and can be stored in the spice cabinet.

Per serving: 336 calories, 29g fat, 10.7g total carbs (4.3g fiber, 0.3g sugar, 6.4g net carb), protein 10.6g 12.3 ounce package low carb pancake mix (I used Nush. Recipe should work with appox 3 cups of any other type pancake mix) ½ cup vanilla collagen hydrolysate (or protein powder) 2 2/3 cups water 1 ¼ cups fresh cranberries ½ cup pecan pieces 1 tbsp. orange zest Optional: syrups, extra nuts, whipped cram Pre-heat oven to 350F. Mix together pancake mix and collagen hydrolysate powder. Add water and stir until combined (a little lumpy better than over-stirring). Mix in cranberries. Pour into approximate 13” x 18” rimmed baking sheet Sprinkle with pecan pieces and orange zest. Bake for 25 minutes, or until set and top is turning golden. Remove and let cool in pan for 5 minutes. Slice into 12 “squares,” and serve with syrup of choice and any extra toppings (or eat plain). Can be meal-prepped by freezing in single portions and thawed and reheating when ready. .

Are these cranberry orange sheet pan pancakes healthy and nutritious? I’m glad you asked – because YES, they are. Each serving has 336 calories, 29g fat, 10.7g total carbs (4.3g fiber, 0.3g sugar, 6.4g net carb), and protein 10.6g. I like to serve with some warm sugar-free maple syrup and sometimes even a little whipped cream!

5 from 3 votes
Cranberry Orange Pecan Sheet Pan Pancakes cranberry pecan pancake Christmas morning breakfast ideas Easy pancake recipes using mix Low-carb sheet pan pancakes Stress free holiday brunch idea
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Cranberry Orange Pecan Sheet Pan Pancakes | Low Carb, Gluten-free
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Minimize holiday morning stress with this easy sheet pan pancake recipe! In celebration of the season, it’s bursting with sweet tart cranberries and orange zest. Prep to plate in under 30minutes, and is made with a low-carb pancake mix (or traditional mix, too) for added convenience.  Feed a crowd, or meal prep and store in single-portion servings in the freezer of busy day breakfast.

Servings: 12 servings
Ingredients
  • 12.3 ounce package low carb pancake mix I used Nush. Recipe should work with appox 3 cups of any other type pancake mix
  • ½ cup vanilla collagen hydrolysate or protein powder
  • 2 2/3 cups water
  • 1 ¼ cups fresh cranberries
  • ½ cup pecan pieces
  • 1 tbsp. orange zest
  • Optional: syrups extra nuts, whipped cram
Instructions
  1. Pre-heat oven to 350F.
  2. Mix together pancake mix and collagen hydrolysate powder.
  3. Add water and stir until combined (a little lumpy better than over-stirring).
  4. Mix in cranberries.
  5. Pour into approximate 13” x 18” rimmed baking sheet
  6. Sprinkle with pecan pieces and orange zest.
  7. Bake for 25 minutes, or until set and top is turning golden. Remove and let cool in pan for 5 minutes.
  8. Slice into 12 “squares,” and serve with syrup of choice and any extra toppings (or eat plain). Can be meal-prepped by freezing in single portions and thawed and reheating when ready.
  9. .
Recipe Notes

Per serving: 336 calories, 29g fat, 10.7g total carbs (4.3g fiber, 0.3g sugar, 6.4g net carb), protein 10.6g

Note: This post contains affiliate links.

Spicy Avocado Noodles with Egg

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This post is part of a blogger’s recipe contest sponsored by JSL Foods.

An egg, green noodles and tomatoes, oh my! It sounds kinda Dr. Suess-y, but your taste buds will enjoy the flavor fun! Spicy Avocado Noodles with Egg makes a well-round, hearty, delicious breakfast or, for that matter, lunch or dinner!  

Make a nourishing, balanced noodle bowl for breakfast in just 10 minutes! Thanks to pre-cooked, fresh noodles and a no-cook sauce featuring spinach and avocado! Also perfect for lunch or dinner! Serves one, great on those solo days!

Nothing easier than making noodles for a meal . . .  especially when they’re already cooked for you! I had a crazy, busy week and definitely needed to simply life and shave time of meal making – yet still eat well to fuel all my sports activities.

Fortune Noodles from JSL Foods - thefitfork.com

I started this breakfast noodle bowl with packaged fresh noodles from Fortune — the Hot & Spicy Yakisoba noodles. These fresh noodles are available in the refrigerated shelves of the grocery store. There are other flavors and noodle types available and these single-serve packages of noodle goodness come along with spice packets to add flavor (I actually incorporated the packet in my special sauce for this recipe).  To prep the noodles, they simply need to be steamed in the fridge or stove for a minute or two with a bit of water – so easy and tender fresh!

Make a nourishing, balanced noodle bowl for breakfast in just 10 minutes! Thanks to pre-cooked, fresh noodles and a no-cook sauce featuring spinach and avocado! Also perfect for lunch or dinner! Serves one, great on those solo days!
Check out the IDEA PIN for the video instruction.

The avocado sauce for pasta is uncooked and blends up in seconds. The spicy avocado sauce that coats these noodles is simply water, the “hot & spicy” spice packet, spinach, lemon juice and ripe avocado!

The roasted grape tomatoes are thrown down in a toaster oven. Just slice them in half, spray with olive oil and let roast for about 8 to 10 minutes until softened. If you don’t have the 10 minutes to spare, throw on fresh grape tomatoes or even sun-dried tomatoes. This green noodle and egg recipe finishes up with a sunny side up egg placed on top – cook it to your preference hard yolk or runny!

Make a nourishing, balanced noodle bowl for breakfast in just 10 minutes! Thanks to pre-cooked, fresh noodles and a no-cook sauce featuring spinach and avocado! Also perfect for lunch or dinner! Serves one, great on those solo days!

This breakfast noodle bowl is a wonderful morning meal that offers veggies, protein and carbs to get you up and charging ahead for the day! You can use the same spicy avocado sauce and top with roasted shrimp for a fabulous dinner noodle bowl! The Fortune noodles from JSL Foods are so easy and versatile – and perfect for making meals for singles or couples (I’m a new empty-nester, so getting used to cooking on a smaller scale)! But, if you have a bigger family, they offer a larger-sized bags of pre-cooked plain yakisoba noodles, too!  

With Fortune noodles and a few simple ingredients, a wonderful breakfast, lunch or dinner bowl can be made in minutes!
Make a nourishing, balanced noodle bowl for breakfast in just 10 minutes! Thanks to pre-cooked, fresh noodles and a no-cook sauce featuring spinach and avocado! Also perfect for lunch or dinner! Serves one, great on those solo days!

You can purchase Fortune products at: Safeway, Fred Meyer, QFC, Albertson’s, Associated Stores, Cub Foods, United Supermarkets, Roche Bros, Meijer, Shaw’s, Stop N Shop, Price Rite, Shop Rite, Wakefern, Price Chopper, Giant, HEB, Walmart and Grocery Outlet.

Learn more about JSLfoods.com  and follow along on Facebook,  Twitter, and Instagram!

Make a nourishing, balanced noodle bowl with green avocado sauce and an egg in just 10 minutes! It’s a quick and convenient meal thanks to pre-cooked, fresh noodles and a no-cook sauce featuring spinach and avocado! Also perfect for lunch or dinner! A single serve portion which is great on those solo days, for college students, empty-nesters, or to whip up ASAP if you’ve missed a meal.
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Spicy Avocado Noodles with Egg
Cook Time
10 mins
Total Time
10 mins
 

Make a nourishing, balanced noodle bowl for breakfast in just 10 minutes! Thanks to pre-cooked, fresh noodles and a no-cook sauce featuring spinach and avocado! Also perfect for lunch or dinner! Serves one, great on those solo days!

Course: Breakfast, lunch
Cuisine: Asian, fusion
Keyword: avocado, egg, pasta, rice noodles
Servings: 1 serving
Calories: 468 kcal
Ingredients
  • 6 grape tomatoes halved*
  • Olive oil cooking spray
  • 1 large egg
  • Salt and pepper to season
  • 2 oz. avocado flesh about ½ of a small avocado
  • ¼ cup water
  • 1 cup loose-packed spinach leaves
  • 2 teaspoons fresh lemon juice
  • 1 single-serve package of fresh stir-fry noodles like Fortune with seasoning packet.
Instructions
  1. Place halved tomatoes on toaster oven pan, spray with olive oil spray and roast at 400F for about 10 minutes. This is the longest step, so start first. *Can skip and use fresh tomatoes, sun-dried tomatoes from jar, or marinated tomatoes from the olive bar at store.
  2. Make sauce in small blender with spice packet from noodles. Add ¼ cup water, spinach, lemon juice, and avocado to blender pitcher. Blend for about 30 seconds until smooth.
  3. Cook noodles according to manufacturer’s instructions (but without spice packet as it’s already been used ;-). Drain noodles if there is residual water.
  4. Cook single egg, sunny side up, to desired yolk doneness, in small skillet. Season with salt and pepper.
  5. Pour sauce over hot noodles. Top with roasted tomatoes and egg.
Recipe Notes