Avocado Cilantro Taco Egg Salad on Kale

I really love eggs. I mean, I love eggs in the craziest way. I go through minimum, 2-4 dozen a week, most of the time. I put them in everything, but I also eat them at almost every meal. Funny story though, I was told as a young child I was allergic to eggs, according to allergy testing, but what I have figured out since is that I am allergic to commercial eggs. I had to go out and find the best, most quality eggs around to be able to eat them, and once I did, I started eating them all the time.

My eggs of choice for the past year have been Burroughs Family Farms organic, pastured eggs, a local egg farmer in Denair, Ca. Great quality eggs, with THE brightest, oldest egg yolks you have ever seen. You can buy Burroughs family Farms eggs here!

I really love egg salad. Nothing makes me remember my childhood food memories more than a yummy egg salad. I just love egg salad so much and I eat it a lot. Today I wanted to make a yummy version on a bed of kale, using my leftover avocado cilantro sauce (see recipe notes for recipe) from last night’s dinner. The sauce will knock your socks off. I then took the new Spice Hub taco seasoning I received yesterday and added a bit to my egg salad. It added quite the kick that egg salad has been asking for since the beginning of time. Taco egg salad? Yes, PLEASE!


Avocado Cilantro Taco Egg Salad on Kale
Serves: 2
  • 4 hardboiled Burroughs Family Farms eggs, peeled and diced
  • 2 generous TBSP of avocado cilantro mayo
  • ¼ tsp Spice Hub Taco Seasoning* (or any taco seasoning)
  • 2 scallions, diced
  • ½ c fresh kale, chopped
  • More taco seasoning for seasoning
  1. Mix mayo, eggs, scallions, and Spice Hub Taco Seasoning in a bowl until well incorporated. Plate over a bed of kale, sprinkling with a bit more Spice Hub. I dressed mine with a dash of balsamic when done. Enjoy!
Avocado Cilantro Mayo
1 room temp egg
1 c avocado oil
1 tsp mustard
1/4 tsp @flavorgod himalayan Pink Salt/Peppercorn
1/2 tsp #flavorgod Dynamite
1/2 avocado
1/4 c cilantro
1/3 green bell pepper
1/2 c coconut milk

Put all ingredients in a large wide-mouth Mason jar, blend with immersion blender.

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Traditional Cherry Clafoutis (with gluten free option)

I love this dish and we serve it a lot here. It is really simple to throw together and with the bounty of various fresh summer fruits we have in the central valley of California, you can make this a lot of different ways and never tire of it. Served with breakfast or for dessert, once you make this, you’ll want to make it over and over again. Try it with stone fruit like peaches and plums, or blueberries, or traditionally like this with cherries. The season is short this year so go grab some cherries and make this today! You can thank me later! This recipe was featured in The Fresno Bee a few weeks ago and I know that our readers will love it, too.

I use large Burroughs Family Farms organic, pastured eggs in this recipe. As a passionate advocate of organic farming, Burroughs Family Farms is proud to present its organic pastured eggs. Our free-roaming hens and their delicious, healthy eggs are the end product of our farm’s balanced ecosystem. The chickens spend their days foraging for a diverse diet as they follow the rotational grazing of milk cows through open green pastures to help promote healthy soil and animals. The supplemental feed does include organic soy, organic corn and organic wheat.

Our eggs are available through three CSAs:

T & D Willey Farms
Abundant Harvest Organics
Rancho Piccolo

The eggs are sold in the Lassens Natural Food & Vitamins with stores in Fresno, Bakersfield, Santa Maria, Santa Barbara, Ventura, Simi Valley, Thousand Oaks and Los Feliz.

Our eggs can also be found at El Cerrito Natural Grocery, Berkeley Natural Grocery, Three Stone Hearth, Berkeley Bowl, BiRite Market, Rainbow Grocery, Sacramento Natural Foods Co-op, Taylor’s Market, Village Fresh Market, Cornucopia Natural Foods

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Traditional Cherry Clafoutis (with gluten free option)
Recipe type: Dessert, breakfast
Cuisine: French
Serves: 8
So, you’re probably thinking Cla-what?! “Clafoutis (French pronunciation: [klafuti]; Occitan: clafotís [klafuˈtis] or [kʎafuˈtiː]), sometimes in Anglophonic countries spelled clafouti, is a baked French dessert of fruit, traditionally black cherries,[1] arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream.”
  • ½ c white flour
  • ¼ c sugar
  • 4 large Burroughs Family Farms eggs
  • 3 tbsp butter or ghee
  • 2 c pitted cherries
  • 1 tsp vanilla
  • ¼ c + 3 tbsp milk
  • ½ tsp cinnamon
  • Pinch pink salt
  1. Preheat oven to 350F.
  2. Generously grease fluted pie pan.
  3. Layer cherries in bottom of pan.
  4. In a large mixing bowl, combine remaining ingredients, minus the topping ingredients.
  5. Pour batter evenly oven cherries.
  6. Sprinkle with cinnamon and sugar toppings.
  7. Bake 30-35 minutes, or until puffy and golden brown.
  8. Serve warm, topped with cream.
Gluten-free or Dairy-free Option:

1) Gluten-free- sub with cassava flour which subs 1:1 with white flour.
2) Dairy-free option: any kind of milk substitute works here, but almond milk tastes best. You can also use ghee instead of butter to keep this dairy-free.

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Avocado Ranch with Burroughs Family Farms Organic Olive Oil

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Avocado ranch

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Avocado Ranch with Burroughs Family Farms Organic Olive Oil
Recipe type: Salad Dressing
Serves: 6
This is a fast and easy solution when you're out of salad dressing, its also just a great alternative to store-bought, junky salad dressing anyway. I love homemade dressings because I can get real creative with my ingredients, with a simple base like eggs, vinegar, milk, oil, etc, the rest is pretty easy to tailor your dressing to your exact meal.
  • 1 room temp Burroughs Family Farms organic egg
  • ¾ c Burroughs Family Farms Organic Olive Oil (garlic flavored if you're feeling inventive)
  • ½ c almond milk
  • 1 tsp garlic mustard
  • Pinch salt and pepper
  • ½ tsp garlic salt
  • ¼ tsp cayenne
  • 1 tsp parsley
  • 1 avocado
  1. Add all ingredients to a wide-mouthed mason jar and blend with an immersion blender for about 1 minute. If you don't have an immersion blender, add all ingredients to a blender and blend.
  2. Great served over a greens salad with pizza and wings.


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Gluten-free Pigs in a Blanket Cake Pops

People, I present to you Pigs in a Blanket Cake Pops!

A pigs in a blanket that’s pop-able! This definitely was a good idea! I made 3 batches of these for batch-cooking, but my family hit them pretty hard, so we have a few less than I planned on for the week. My thought was to make them ahead of time for quick breakfasts, but they are so easy to make, I could easily make a batch in the morning, too, with prepped ingredients.

I used an entire bag of Pamela’s Gluten-free Baking & Pancake Mix to make approximately 72 cake pops. I make them at the beginning of the week and we eat them for quick fix breakfasts to dip in syrup, throw in a baggie for recess snack, or for a fun breakfast for lunch addition to a lunch box. These are a huge hit and they do not last long, do not let the size of this batch fool you. Your family will gobble these up fast.

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Gluten-free Pigs in a Blanket Cake Pops
Recipe type: Breakfast, Meal Prep
Serves: 72 cake pops/ 4 per serving
  • INGREDIENTS: (Makes 72 cake pops)
  • 1 22oz. pkg. Pamela’s Gluten-free Baking & Pancake Mix
  • 3 Burroughs Family Farms organic, pastured eggs
  • 2¼ c coconut milk (or cow, almond, etc)
  • 3 tbsp Burroughs Family Farms lemon olive oil
  • 2 tbsp coconut nectar or alternative sweetener
  • 1 tbsp raw honey, optional
  • 24 breakfast sausage links, each link cut into 3 equal parts, about ½″
  1. Generously grease cake pop pan, both the bottom and the top. I prefer to use coconut oil.
  2. Cook sausage, then cut each sausage into 3 equal pieces. Set aside.
  3. Add all remaining ingredients into a large pourable mixing bowl. Mix until all lumps are gone.
  4. Pour batter into one side of cake pop vessel. I like to fill them generously. Add one piece of sausage.
  5. Place top on cake pop pan, put brackets in place.
  6. Bake on 350 for 15-17 minutes, or until cake batter pops out the top.
  7. Cool for about 5 minutes, remove brackets, gently pull off top ( slide a knife between the top and bottom pan to make it easier to separate them). Using a small rubber spatula or spoon, gently ease the cake pops out, then cool on cooling rack.
  8. Store in a large glass rectangle glass container with each layer separated by wax paper.


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Salt Cured Egg Yolks

Here’s fun treat, especially if you love a good runny egg yolk. If you are at all squeamish about runny yolks, avert thine eyes, but if you are like me and you love a little yolk porn in your life, this recipe for a salt cured egg yolk is for you! And have I mentioned how easy it is yet? Because even though this looks super fancy and hard, it is quite simply the easiest way to make a fancy dish and fool your whole brunch crowd with your pseudo-fanciness.

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Salt Cured Egg Yolks
Recipe type: Breakfast
Serves: 1 serving
  • 2 Separated Egg Yolks
  • ½ c white salt
  • ½ c white sugar
  1. In a small mixing bowl, mix equal parts salt and sugar, until thoroughly combined.
  2. Separate 2 egg yolks from whites.
  3. Gently fold egg yolks into bowl with salt and sugar mixture. Do not break yolks.
  4. Gently cover the egg yolks with salt and sugar until covered.
  5. Keep covered for 70 minutes. (Just set it and forget it).
  6. Gently take egg yolks out of the salt and sugar mix with a spoon. Yolks will be firm but not runny.
  7. Place egg yolks in your hand and rinse with slowly running water.
  8. When egg yolks are rinsed, add on top of your favorite dish. I adore them on top of avocado toast.
  9. Poke those yolks for a runny yolk surprise!


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Layered Potato Frittata (Whole 30 Friendly)

I love a frittata and I love potatoes. I had never made them together, however. But this was a really good combo and the whole family enjoyed it. I made this one dairy-free for Whole30, it was loaded with veggies, salsa, and more veggies. Simple to prepare, throw it in the oven, and we had a great dinner, served with thin cut trip-tip steaks rubbed in espresso. We had it for dinner, but we ate leftovers for breakfast the next day and in my opinion the leftovers tasted best. I am a huge fan of things sitting for a day and flavor emanating overnight for more explosive taste the next day. In the case of this frittata, it worked!

Layered Potato Frittata

Layered Potato Frittata (Whole 30 Friendly)
Recipe type: Egg Recipe, Breakfast, Dinner
Serves: 8
  • 5 small red potatoes, sliced thinly
  • ½ c chopped cilantro
  • ½ c salsa
  • 10 Burroughs Family Farms organic, pastured eggs
  • ½ c cashew milk
  • 1 tsp Flavor God Dynamite seasoning, or slightly less cayenne
  1. Layer potatoes in baking dish.
  2. In a medium bowl, whisk eggs, add in remaining ingredients and mix together.
  3. Pour over layered potatoes.
  4. Bake on 375F for 45 minutes for perfectly cooked potatoes with done eggs.



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