Mayo-Free Avacado Egg Salad

Mayo Free Avacado Egg Salad- Helthy Meal option for Meal prep and Lunches

This recipe is a match made in my taste buds heaven. Two things I love: egg salad and avocado. This recipe is super quick to put together and can be enjoyed a variety of ways. Plus, the Greek yogurt replaces the mayo to make it a healthier option as opposed to the normal recipe.




  • 2 medium, ripe avocados
  • 4 hard boiled eggs, yolk removed, chopped
  • 1 1/2 tbsp fat-free Greek yogurt
  • 1.2 tsp garlic powder
  • 1/4 tsp salt
  • pepper to taste
  • Directions


  • Add diced avocado to large bowl.
  • Add salt, pepper, garlic salt and Greek Yogurt. Use fork to mix and mash the avocados
  • Fold in eggs until mixed well.
  • I enjoy this recipe on a slice of Ezekiel bread or on it’s own!


Optional: I like to make my avocado salad fresh, but if you would like to make ahead, add 1/2 tsp lime juice to keep avocado from browning.


The Twelve Cocktails of Christmas

Holiday Cocktails- Christmas Drinks to make for a fun party!

It’s almost that wonderful time of year where we get to eat, drink and be merry! Here’s 12 cocktails to add a little extra something special to your festivities.

Christmas Tree Cocktails


These are almost too pretty to drink! Via

Christmas Sangria

11ee62b87edde51b3f1dc27a587d07a4 Sangria is always a winner at our house! Get the recipe from Cake N’ Knife

Pomegranate Rosemary Sparkler

How classy of a cocktail is this? Get the recipe at A House in the Hills

Peppermint Chocolate Martini


Only THREE ingredients needed to make this delectable concoction. Kuddos to Growing Up Gabel on this one!

Cranberry Moscow Mule


Moscow Mules are ALWAYS a huge hit! I’m pretty sure a dash of cranberry will only up the obsession with this much loved beverage. Get the recipe at Blackberry Babe.


Jingle Juice

This is sure to add a little jingle bell rock to any party. Jingle Juice via Baked Bree.

Hot Buttered Rum


Just saying the name of this drink makes me mouth water. I feel like I might have to put a limit on the number each guest can have or things might get too crazy. But I probably won’t. Get the mixing instructions from The Kitchen is my Playground.

Butterscotch Martini


A cream soda based cocktail? I’ll take two! Get the recipe at Living Locutro

Apple Pie on the Rocks


Nothing like a little fireball to spice up your holiday get together.  Get the recipe at Vegan Yack Attack

Black Ombre Sparkler

The Cookie Rookie hit a home run with this one! So delicious! Here’s the recipe.

Sugar cookie martini


How fabulous would this be with some sprinkles added to the rim? Created by Crazy for Crust



Stove Top Creamed Corn


This tastes exactly like Rudy’s Creamed Corn! I must admit, I was pretty proud of myself when I heard the compliments last night. This. stuff. is . AMAZING! And it was quick and easy too!


  • 20 ounces corn (either can corn, drained or frozen corn, thawed. Either works)
  • 1 cup heavy cream
  • 1 tsp salt
  • 2 tbs sugar
  • 1/4 tsp pepper
  • 2 tbs butter
  • 1/2 cup milk
  • 2 tbs flour
  • 1/4 cup Parmesan Cheese


  • Heat corn, heavy cream. salt, sugar, pepper and butter in pot.
  • While heating, mix milk and flower together in a separate bowl.
  • Once you pot has come to a medium heat, slowly stir in the milk and flower mixture.
  • Stir until thick and creamy (about 10-12 minutes)
  • Remove from heat and add Parmesan cheese.
  • Serve and enjoy!

Say Goodbye to Pie- Recipes with a twist to the traditional dessert

Pumpkin is the spice of Fall life. A Thanksgiving table isn’t complete without something sweet to finish off the meal.  Tradition would tell you that something would be a pumpkin pie. Don’t get me wrong. I LOVE a good pumpkin pie. I have very fond childhood  memories of taking slices that were way too big and topping it off with way too much whipped cream. It’s a staple dessert for a reason- it’s sure to satisfy just about anyone. But I’m ready to think outside the pie crust! It’s time to expand my pumpkin horizons. Here are a few mouthwatering recipes that will not disappoint!

Pumpkin Roll


Can you believe this one only takes 25 min to make? Created by Give Me Some Oven.


Pumpkin Scones

529460499603f4413177c727cce99f69 Ohhh a Starbucks Copycat Scone?! Yes, PLEASE! Check it out on Damn Delicious.


Pumpkin Cinnamon Roll Cake


You’ll basically be the hero of the holiday if you show up with this cake. Get the recipe at Lil Luna.

Pumpkin Fudge


Guys, this one is HEALTHY! So you automatically get to eat twice as much! Via Big Mans World.

Pumpkin Spice Cupcakes


The cream cheese frosting is the icing on top of this perfect cupcake! Made by The Busy Baker.

No Bake Pumkpin Cheesecake


How moist and delicious does that look? And it’s a no bake! That’s a winner in my book! get the recipe from Creole Contessa.

Pumpkin Carmel Poke Cake


Are you drooling yet? Made by Averie Cooks.

Pumpkin Cannoli


These look almost too perfect to eat. But I promise that won’t stop you! Via A Treats Affair.

Pumpkin Delight


Lil Luna is officially a master of all things pumpkin. See her recipe here.

Copycat Carrabba’s Chicken Gratella Recipe

I’m going to be honest with you, I’ve made this recipe twice now. The first time, things didn’t turn out so well. Now the second time around, well, let’s just say I redeemed myself so much that it will be making a regular appearance in our household. Here’s where I goofed up first time. I didn’t have a food processor. The paste was no where near paste consistency and didn’t do well on the grill. I had a few other recipes and concoctions I wanted to make that called for a food processor so I finally gave in and bought one. So worth it! If you don’t have one, consider it an investment in your cooking skills. The recipe honestly won’t turn out right unless you have something to bring your spices to a paste.

Anyways, here’s how to whip up this infamous Carrabba’s dish:

You will need:

1⁄2 cup fresh basil leaf
1⁄4 cup garlic clove
1⁄3 cup fresh mint leaves
1 1⁄2 teaspoons salt
3⁄4 teaspoon fresh ground black pepper
1⁄4 teaspoon dried oregano
3⁄4 cup extra virgin olive oil
1⁄4 cup fresh lemon juice
2 teaspoons white wine vinegar
3 lbs chicken breasts

Place the basil, garlic, mint, salt, pepper, and oregano in your food processor until mixture turns into a paste.
Place the paste into a mason jar with the olive oil, lemon juice, and vinegar.
Place in the refrigerator until you are ready to marinate your chicken. I made my paste the night before serving and let it chill the entire day.
When you are ready to marinate, bring the paste to room temperature. The spices will have settled in the olive oil so be sure to shake it up!
Lightly coat the chicken breasts with paste on both sides, add salt and pepper to taste and place on hot grill. Don’t use all the paste! We will be adding more later!
Cook until thoroughly cooked and add remaining paste for added flavor!

You won’t even be able to tell if wasn’t served up in the restaurant!

Happy cooking!