Rebecca’s life in Texas USA

08/13/2024

08/05/2024

08/03/2024

🥑🥚 AVOCADO AND SPINACH EGG SALAD: A NUTRITIOUS AND CREAMY DELIGHT 🥑🥚

🌟 Enjoy this delicious and healthy Avocado and Spinach Egg Salad. Perfect for a light lunch or a refreshing side dish, this salad is packed with protein, healthy fats, and fresh greens.

Ingredients:
🥑 2 ripe avocados, diced
🥚 4 hard-boiled eggs, chopped
🥬 4 cups fresh spinach, chopped
🧅 1/2 red onion, finely chopped
🥒 1 cucumber, diced
🍋 Juice of 1 lemon
🍯 1 tablespoon honey or maple syrup (optional)
🥄 2 tablespoons extra virgin olive oil
🧂 Salt and pepper to taste
🌿 Fresh parsley or cilantro for garnish (optional)
Instructions:
Prepare the Ingredients:

Dice the avocados and place them in a large mixing bowl.
Chop the hard-boiled eggs and add them to the bowl.
Wash and chop the fresh spinach.
Finely chop the red onion.
Dice the cucumber.
Combine the Salad:

In the mixing bowl, combine the diced avocados, chopped hard-boiled eggs, chopped spinach, finely chopped red onion, and diced cucumber.
Make the Dressing:

In a small bowl, whisk together the lemon juice, extra virgin olive oil, honey or maple syrup (if using), salt, and pepper until well combined.
Dress the Salad:

Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
Garnish and Serve:

Garnish with fresh parsley or cilantro if desired. Serve immediately and enjoy this creamy and nutritious Avocado and Spinach Egg Salad!
Tips:
🥖 Serve with a side of whole grain bread or crackers for a complete meal.
🥗 For extra crunch, add some sliced radishes or bell peppers.
🌿 For added flavor, sprinkle some crumbled feta cheese or toasted nuts on top.
Enjoy this vibrant and healthy Avocado and Spinach Egg Salad, perfect for any occasion!

08/01/2024

Baked Spinach Mushroom Quesadillas

Ingredients:
4 tortillas (8 inch)
Olive oil (optional, enough to lightly coat the tortillas)
1 cup shredded mozzarella
1 cup shredded cheddar
3 cups roughly chopped spinach
8 ounces sliced mushrooms

Directions:
Preheat the oven to 400°F (200°C).
Place the mushrooms in a microwave-safe bowl, and microwave for 2 ½ to 3 minutes to soften them.

Drain the mushrooms and set aside.
Lightly brush one side of each tortilla with the olive oil(optional) and place on a baking sheet, oiled side down.

Distribute about half of each of the cheeses over half ofeach of the tortillas. Then layer the spinach, mushrooms, and the rest of the cheeses, and fold the
other tortilla half over top, you can garnich by some mushrooms and cheese.

Bake the tortillas for about 6 minutes, then flip each over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is brown.