Nori Seaweed Wraps with Sprouts and Avocado

I don’t know about you, but I like sushi. You probably know I like sushi from my post about Sushi Salad, but sometimes I can’t help repeating myself.

I’m not sure if the kind of sushi I like is technically 100% authentic sushi, but I don’t think it get’s much better than smoked salmon, cream cheese, and avocado – with pickled ginger and wasabi, of course. It doesn’t hurt to add some cucumber in there, too, and maybe some carrot for crunch. My, oh my, that’s good!

I’m not sure why I started off with that sushi rant, except that I’m thinking about seaweed and avocado and the other good things you can make with said ingredients.

IMG_0686

I’m sharing this recipe, or idea rather, that a good friend shared with me, ’cause I think you need it in your life.

Sometimes, we landlubbers just need to eat some seaweed in order to get a taste of the ocean and remember what it’s actually like to dip our toes in the foamy salt water and breath in the smell of fish and sea and sand. Ah, I miss it!

Nori Wraps with Sprouts and Avocado

  • Toasted Nori Seaweed Sheets (You should be able to find these in the Asian section of your grocery store.)
  • cream cheese
  • low-sodium deli turkey, or sardines if you really want to go “ocean”
  • sprouts – I use radish, but alfalfa sprouts from the store would be just as satisfying
  • shredded carrot
  • avocados

Spread cream cheese on one edge of a sheet of nori. Top with remaining ingredients. Roll up tightly and use a little water to seal the end. Repeat until you aren’t hungry any more. It’s that easy!

These pack well for lunches, afternoon snacks, or pre or post-workout meals (depending on your workout philosophy.) Also, the filling possibilities are endless. But you already figured that out, didn’t you?

My readers are just smart like that.

IMG_0685

Sharp Cheddar Cheese Crackers

I’m not sure what it is about me and grocery shopping, but it always makes me hungry. Not the hungry-for-anything kind of hungry, the I-NEED-cheese-crackers kind of hungry. I scan the shelves…Annie’s cheese bunnies? Cute, but never enough cheese. Late July’s buttery crackers sandwiching cheese spread? Still not enough cheese. I want Cheez-its kind of cheesy, only healthy.

Is that too much to ask, world?

Apparently, it is, so I came home and made my own.

IMG_0738

I think you’ll agree that they are better than anything you can find at the store.

I posted this recipe on my Instagram (I finally joined…and shocked my brothers in the process! I’ll be posting short recipes and food inspiration for you over there, so give me a follow if you feel so inclined @cheffingitwithstiritup .), but when a friend asked me to do a post about it, I didn’t hesitate. Can you have too many cheese crackers in your life?

Sharp Cheddar Cheese Crackers

  • 1/4 c. coconut flour
  • 4 oz. shredded extra sharp cheddar cheese – I used Calbot’s
  • 3 T. butter
  • dash of garlic powder
  • dash of paprika
  • as much fresh ground pepper as you please

Combine all ingredients in a bowl and blend together with your hands (or use a food processor) until it looks like this…

IMG_0724

Yes, it’s crumbly, but you should be able to squeeze it into balls. If not, add another tablespoon of butter.  Form into balls and place on parchment paper.

IMG_0727

Press the balls flat using your finger tips to get them as thin as possible.

IMG_0729

Poke holes in them with a fork or toothpick. Bake at 350 degrees for 12 minutes. Turn the oven off, crack open the door and let them sit in there for about 5-10 minutes to get nice and crispy. Remove from oven, let cool, and enjoy!

IMG_0743

Egg, Bacon, and Cheese Stuffed Peppers

We actually hit 58 degrees the other night. The leaves are starting to fall from the elm trees already and for the first time in my Oklahoma life I’m just a teensy bit sorry to see summer go so soon.

Our counter is piled high with red (and green) tomatoes, peppers and cucumbers…still cucumbers (I’ve made more pickles this year than I can count.) We even have a few strawberries and some knobbly carrots that look like they didn’t know which way was down.

A friend of mine gave me red peppers from her garden that were just amazing (Thanks, Libby!). I roasted a bunch of them and put them in everything from Eggs Florentine to Mac and Cheese with Caramelized Onions. You can’t get much better than that!

These Breakfast Peppers come pretty close. I had to make them twice just to make sure because I’ve never been a fan of stuffed peppers. This is a whole different story.

IMG_0436

One thing I love about these is that I don’t feel like I need extra carbohydrates to go with it or to fill me up. Two pepper halves make a very satisfying and delicious breakfast.

Here’s what you need…

Egg, Bacon, and Cheese Stuffed Peppers

Serves 4

  • 4 medium to large red peppers (You can also use green, or yellow for that matter.)
  • 6 slices Applegate Farms smoked turkey bacon (or bacon of your choice)
  • 7 eggs
  • 2 T. milk or cream
  • pinch of salt
  • 4 oz cream cheese
  • 4 oz Parmesan, freshly grated

Heat oven to 375 degrees.

Cut peppers in half lengthwise and remove seeds and membrane, being careful not to cut through the pepper. It’s helpful to get peppers with 4 bumps on the bottom (There’s probably a technical name for those…) and cut them so they balance by themselves, but if your peppers are oddly shaped like mine were, place them in a ramekin or muffin tin to balance them out.

Cut or tear bacon into pieces and saute in a skillet until cooked through. Divide evenly between pepper halves.

Beat eggs, milk and salt together (You can go crazy here with herbs, too, if you like) and pour over bacon, filling the peppers just before the point of overflow. (Am I explaining things weird today or what?!)

Slice cream cheese thinly and layer over egg mixture. Top with grated Parmesan.

Bake for 35 minutes or until eggs are set. Let cool slightly before digging in.

IMG_0449

If you happen to have enough refrigerator space (Mine is stuffed with pickles [1 gallon jar, one 1/2 gallon jar, and 2 quart jars to be precise], sauerkraut, milk kefir, water kefir, creme fraiche, lacto-fermented peppers, plus groceries for a week… I really need another refrigerator for this fermented stuff!), you could assemble these the night before and pop them in the oven for a quick breakfast. As it is, it takes 10-15 minutes to assemble and 35 minutes to bake.

Hope you all are enjoying the last days of summer!