Recipes from Cook of the Week Pam Zeidman

Avocado Breakfast Bake

2 avocados

4 eggs

Sea salt and pepper

Optional toppings: goat cheese, green onions, salsa, fresh cilantro

And sprinkle with sea salt and pepper.

Preheat oven to 350 degrees. Cut avocados in half and carefully remove the pit. Place avocados on cooking sheet cut side up. If they are small, remove some pulp to make room for an egg. Crack one egg into each avocado. Place in oven for 15 to 20 minutes, or desired doneness. Top with chosen toppings.

Serves 2 to 4

Pam Zeidman

Savory Sweet Potato Fries

2 or 3 sweet potatoes, sliced into thin strips

¼ cup olive oil or melted coconut oil

Spices of choice (garlic, sea salt, pepper, basil, oregano, thyme)

Preheat oven to 400 degrees. In a small bowl mix oil and spices. On a large baking sheet, pour oil mixture over potatoes and mix with your hands until the potatoes and pan are well covered. Bake for 25 or 30 minutes until slightly brown and tender. Serve with homemade ketchup.

Serves 2 to 4

Pam Zeidman

Strawberry Crème Dessert

2 cups coconut cream

2 cups fresh strawberries, sliced

zest of one medium lemon

3 tablespoons raw honey

1/3 cup of coconut sugar, or date sugar

Whip coconut cream to form peaks. Fold half of the strawberries, lemon zest and honey into the cream. Place the rest of the strawberries into the bottom of 4 ramekins and top with the cream mixture. Sprinkle the tops with sugar, and spread evenly with a spoon. Chill ramekins in the refrigerator for 2 to 3 hours. Decorate with one or two sliced strawberries serve cold.

Serves 4

Pam Zeidman

Honey Thyme Roasted Carrots

2 pounds of peeled carrots with tops removed

¼ cup of apricot preserves

2 tablespoon honey

2 tablespoon of olive oil

1 tablespoon of butter, melted

1 teaspoon balsamic vinegar

1 teaspoon garlic power

¼ teaspoon ground mustard

1/8 teaspoon of ground cumin

1 teaspoon dried thyme

1 drop thyme essential oil

1 teaspoon salt

¼ teaspoon black pepper

Preheat oven to 375. Place carrots on a greased baking sheet. In a medium bowl stir together remaining ingredients. Pour mixture over carrots, mix until well coated, leaving the carrots in a single layer. Bake for 30 to 45 minutes until carrots are fork tender. Stir after 20 minutes. Garnish with parsley.

Serves 6 to 8

Pam Zeidman

Gluten-free Waffles

2 eggs

2 cups of gluten-free flour

1¾ cup coconut milk

½ cup of ghee, melted

1 tablespoon honey

4 tablespoons baking powder

¼ teaspoon sea salt

½ teaspoon vanilla extract

Beat eggs until fluffy. Add flour, milk, ghee, honey, baking powder, salt and vanilla until combined.

Lightly oil preheated waffle iron. Pour ½ to ¾ cup of the batter into the waffle iron; cook until golden brown.

Makes 8 to 12 waffles depending on the size of your waffle iron.

Pam Zeidman