Hope everyone had a nice weekend! This weekend we had a visitor, my mom! Always nice when mom comes into town. She came into town to celebrate her birthday with us. She has had a rough few months so it was a needed break for her and we always love having her here. The girls adore her and she them….they have my mom wrapped around their finger. Don’t most grandkids? She was one of those mom’s that kept telling me to wait before having kids. I didn’t know if it was her not wanting to face being a “grandmother” or what. I’m telling you as soon as they were born she has been hooked. We are very lucky to have her because she helps a ton when she comes in town to see us! She even lets the hubby and I escape for a much needed date night. We seem to need those more the older the munchkins get! Ha! Anywho, the weekend was pretty busy but I got in the kitchen to make a fresh little salad using some awesome tomatoes and avocados I picked up at the market. Did I mention that it’s super stinkin hot here? After the rain we had last week our weather took a turn and it’s hot….I’m telling you it’s already summer hot! The humidity is back and in full force. At crossfit on Saturday morning I was sweating buckets before we even started our workout. Talk about yuck! Ok, I’m rambling and jumping around with random thoughts….but that’s usual. I’m going to keep going with the random so bare with me. Jumping back to CrossFit because it’s my other obsession lately well come to think of it, it has been for awhile now! But anywho I was recently talking to one of my fellow 6am crossfitter and discussing how the other week I woke in a panic because I forgot to set my alarm clock to wake up for class. I woke up in a full panic and utterly disappointed to the point where my husband actually thought something was wrong with me. When I told him I didn’t set my alarm and I missed my class he rolled over and said, “I thought something was really wrong with you!” I joke because I guess most people would think something is really wrong with me! I was upset because my alarm didn’t buzz me awake at 5:30 so I could make it to my 6am WOD (workout of the day) which some might consider a bit of touchure but I find it my daily addiction. I go through withdrawals without getting my daily WOD in and of course seeing my friendly fellow 6am crossfitters. Call me crazy!
Ok, I rambled….and rambled some more. Now let’s get to the recipe. This is a nice and refreshing salad. Great for the quickly approaching summer weather. I didn’t photograph it here but I added cooked diced bacon to the salad and it took it to another level. Also, the tart I made using coconut flour. I’m trying to stay away from over using my almond flour these days. It’s a hard task but I like to think I’m becoming less addicted to my almond flour. If you don’t mind using almond flour I would also suggest you try using my Paleo Herb Cracker batter to make the tart. I’m sure it would be just as yummy. Maybe next time I will try it and report back.
Ok, enjoy everyone and I’ll try to be back later this week with another recipe. Can’t make any promises though, my classes are kicking my butt.
Tomato Avocado Salad Tarts
Tomato Avocado Salad:
1 pint cherry tomatoes, halved
1 to 2 avocados, diced
2 green onions, finely diced
1 garlic clove, minced
Juice of lemon
2 tablespoons olive oil
¼ cup fresh basil, chopped
2 tablespoons fresh oregano, diced
Sea salt and fresh ground pepper to taste
Instructions:In a large bowl, combine tomatoes, green onion, garlic, lemon juice, olive oil, salt and pepper. Toss to combine. Gently stir in avocado, basil, and oregano. Serve immediately or store in air-tight container in refrigerator until ready to serve.
Herb Tart Crust
1/3 cup Grass-Fed Kerry Gold Herb Garlic Butter, melted
2 pastured eggs
1/4 teaspoon sea salt
1/2 cup coconut flour
*You can substitute the grass-fed butter for coconut oil, but add 1/2 teaspoon minced garlic and minced herbs of choice to batter*
Preheat oven to 350 degrees. Grease individual tart pans with grass-fed butter or coconut oil. You can also use a large tart pan if desired. If using small tart pans place them on a baking sheet.
Combine all ingredients in a bowl and mix with fork to incorporate. Mixture should form into a dough like texture.
In greased tart pans press mixture into tarts covering the bottom and up the sides. Bake tarts for 10 to 12 minutes or until slightly golden. Allow tarts to cool in tins. Remove carefully and let them come to room temperature.
Fill tarts with tomato avocado salad and sprinkle with additional herbs. Another delicious topper is cooked and diced bacon. I had this after I had already photographed the above. Everything tastes better with bacon….