White Bean, Tomato, and Avocado Salad

I came up with this recipe on a whim when I was making lunch in a hurry. We had leftover beans from dinner that I wanted to incorporate into a salad, and also the most beautifully green avocado and some ripe cherry tomatoes. So I threw them all in a bowl, added chopped cilantro, chopped jalapeño, lime juice, and cotija cheese...This salad was seriously delicious.



The wonderful thing about this salad is that it can also double as a salsa/appetizer for a party. Put it next to a bowl of tortilla chips and I guarantee it won't last long.



It's like chunky guacamole and chunky salsa had a delicious bean baby. No, that doesn't work at all.

But seriously, this salad/salsa is filling, healthy, and super delicious. And gluten free if you eat it with gluten free tortilla chips!

Ingredients: (makes two salads or one bowl of party salsa)

1 can of canned great northern beans, drained
1 avocado, chopped
2 cups of cherry tomatoes, halved or quartered
1/4 cup diced red onion 1/2 a chopped jalapeño, seeded (or more if you like it spicy!)
bunch of cilantro, chopped
juice of a lime
cotija cheese for topping (or you can use feta)
salt and pepper to taste


Toss all ingredients in a bowl and mix well. Salt and pepper to taste. Serve with tortilla chips or on it's own.

Cheesy Cheddar-Gruyere and Chive Biscuits (GF)

Welp, I'm back! We made the move from San Diego to Los Angeles and we finally have internet so I can post again! Stomach problems are better, after tons of doctors visits, all of which had absolutely zero answers for my symptoms. So I decided just to figure it out on my own, and so far it's working.

Needless to say, I've been eating fairly normal again and I'm back to testing out recipes.




A few weeks ago at my supper club, that I'm no longer a part of because I moved to LA (tear), someone made cheddar biscuits that were AMAZING. I seriously could not stop eating them. So I decided to make my own by adapting this recipe. I made them gluten-free, added gruyere, and added greek yogurt instead of buttermilk, because I didn't have any. These biscuits were absolutely delicious. The gruyere definitely adds an extra layer of flavor to the average cheddar biscuits. Brett ate three with his dinner, and I had one for breakfast with an egg and avocado. That recipe comes next!





Ingredients:

1 1/2 cups gf all-purpose flour
1/2 cup almond flour
2 teaspoons gf baking powder
1/2 teaspoon gf baking soda
1 teaspoon salt
6 tablespoons extra cold butter, in 1/2 in chunks
1 bunch of finely chopped chives (roughly 2 tablespoons)
3/4 cup grated cheddar cheese
3/4 cup grated gruyere     (I used 1 1/2 cups of Trader Joe's Cheddar-Gruyere cheese, I'm lazy)
1/2 cup plain greek yogurt
2 tablespoons water


In a bowl, sift together flours, baking powder, baking soda, and salt.  Add extra cold chunks of butter, chives, and 1 cup of the cheese (reserve remaining 1/2 cup). With your fingers, or a pastry cutter, combine the ingredients until the butter forms peanut sized chunks/balls.

In a small bowl whisk together yogurt and water until fluid and no longer chunky. Add yogurt mixture to dough until it can be formed into a large ball.

On a floured surface roll out the dough until it's roughly 1 inch thick. Cut the dough with a biscuit cutter, or into squares if you want it to be more rustic, and sprinkle the top of each with cheese.

Place biscuits in the freezer for 10 minutes and preheat oven to 450 degrees, moving an oven rack to the upper third level of the oven.

Bake biscuits on a well greased baking sheet for about 15 minutes, or until biscuits are golden.