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.

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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.

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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.

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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…

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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.

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

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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!

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Zucchini Linguine with Mango, Goat Cheese, and Walnuts

It was way past lunch time and we arrived home hungry and a bit tired. Cleaning two houses kinda does that to us sometimes.

I’m not sure why I didn’t just grab a jar of leftovers from the frig and chow it all down cold. But hunger, I’ve decided, can wait – and is much more satisfied with a meal more purposefully made.

I had accidentally ordered 8 pounds of organic zucchini from our coop, so I pulled one of those beauties out of the refrigerator. They are the perfect size – nice and small, so the seeds aren’t so THERE, if you know what I mean.

I don’t know what happened after that…I added what sounded good at the moment and this quirky dish just came together. I was about to sit down and devour it one savory bite at a time when I thought, This is something to blog about.

I hesitated.

I was hungry and my camera was upstairs, which seemed far, far away at the time. I took one bite…and tore myself away. I just had to share this – as crazy as it was and as good as it was, I didn’t want you all to miss out.

So here it is…just in time to rescue you from loads of garden zucchini – or accidentally large purchases. To keep it local, use peaches from the farmer’s market instead of mango. (I was out of peaches.)

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Needless to say, I didn’t bother with food arrangement or fussing with making it look pretty. I just dumped it on the plate. Yep, that’s what this food blogger does when she’s really hungry and doesn’t think she’ll be sharing something with the rest of the world. Hello, real life!

Zucchini Linguine with Mango, Turkey Bacon, Goat Cheese, and Walnuts

Makes 1 main course serving.

Prep time is approximately 10 minutes.

3 slices Applegate Smoked turkey bacon, sliced into strips longwise.

1 zucchini, sliced thinly longwise, then sliced again to make long, thin “linguine noodles”

1/3 mango or one peach, thinly sliced

1 oz. goat cheese

1 oz. walnuts, lightly chopped

fresh ground pepper

Heat a medium skillet and grease with a small amount of butter or olive oil. Add bacon strips and saute for a couple minutes. Add zucchini strips and cook just until barely tender. Turn out onto a plate and crumble the goat cheese on top. Place the walnuts in the skillet over medium heat and toss around for a minute. Arrange mango over the zucchini, add the walnuts and douse with a good amount of fresh ground pepper.

Take a bite and write in the comment section below what you think of this combination of deliciousness. Enjoy the remainder of your meal.

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