Avocado Baked Egg

INGREDIENTS

2 avocados
4 eggs
Lime, to taste
Salt and Pepper, to taste
Green Onion, sliced (optional)
Cilantro, chopped (optional)
Salsa (optional)

DIRECTIONS

Who doesn't love avocado with their morning eggs? This recipe combines these two breakfast darlings to make something better than the sum of their parts - decadent deliciousness, bursting with health.

Make sure your avocados are ripe but still firm -- they're going in the oven, so they need some structural integrity. Preheat your oven 450°F (or, if it's particularly hot, 400°F).

Cut each avocado in half, remove the pit, and scrape out a space large enough to fit an egg in each halved avocado. Squeeze lime juice and sprinkle salt over the avocados to taste and place on baking sheet. Break an egg into the center of each avocado.

Bake until the egg whites are set and yolk is runny, about 10 to 12 minutes, or longer if you like your egg yolks fully cooked. Garnish with cilantro, green onions, salsa or whatever else you like -- and enjoy!

Homemade Frozen Yogurt

INGREDIENTS

1 cup fresh berries or peaches
4 cups plain yogurt
2 Tbsp honey

DIRECTIONS

Freeze the fruit in advance. This is an important step to make the froyo softer and less icy.

Strain the yogurt for at least four hours using a strainer with a cheesecloth or an ultra-fine sieve. You can also leave it to strain into a large bowl in the fridge overnight.

Blend the fruit, strained yogurt, and honey together. Try to do this quickly before the frozen fruit softens too much.

Put the mixture in the freezer and check after an hour. It should take 1-2 hours to freeze into a lovely froyo!

Apple Almond Muffins

Adapted from Grainstorm's Apple Almond Muffins.

INGREDIENTS

1 1/4 cup almond meal
2 medium apples, cored and grated (skin on)
1/2 tsp cinnamon
2 Tbsp sugar
2 large eggs
4 Tbsp butter, melted
2 Tbsp extra virgin olive oil
1 3/4 cups plain yogurt
1 tsp vanilla
1 bag Grainstorm Ancient Grains Loaf and Muffin Mix

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit. Lightly grease 18 muffin cups or use paper liners.

In a medium-sized bowl, combine almond meal, grated apples, cinnamon, and sugar. Mix well.

In a large mixing bowl, whisk the eggs to incorporate some air. Add melted butter, olive oil, yogurt, and vanilla and whisk until smooth. Stir in almond and apple mixture.

Add the entire bag of muffin mix and stir gently until just combined (do not overmix).

Fill the muffin cups and bake for about 18 to 20 minutes.

Fresh Fruit Popsicles

INGREDIENTS

Fresh fruit of your choice, especially grapes, nectarine, strawberries or blueberries
Your favourite juice, especially grape juice, apple juice, or whatever you like best!
A popsicle mold

DIRECTIONS

Take advantage of this June sun to get your popsicle making skills in shape for the hot summer months ahead. These can be made with any combination of fresh fruit and juice, so choose your favourite!

Cut the fruit into bite-size pieces. Fill the popsicle molds with as much or as little fruit suits you and then pour juice in to fill up the rest. Freeze and enjoy!

Hello to Our New e-Newsletter!

Ever since the early days of Green Earth Organics, we've put together a weekly newsletter and included it in your bin. But now, at long last, we're going to be discontinuing the paper newsletter and the monthly email newsletter in favour of a new weekly email newsletter.

This change was driven by a desire to cut down our carbon footprint and in hopes that we can make the newsletter more helpful by including links and other interactive components.

Our new newsletter will contain all your favourite parts of our paper newsletters – recipes, news about the environment, articles about health and nutrition, etc. – plus links to sale products and the bin contents on the website. We will also continue to make important announcements in our newsletter, so please keep an eye out for new product announcements, holiday closures, specials, and more. We will still be cross-posting all contents to this blog.

If you currently receive our monthly email newsletter, you will be automatically included on the weekly email newsletter list, as will all new members who have started our service since the beginning of April. We will be using MailChimp to send our newsletters. If you are not sure if you are signed up, if we don't have your email address, or if you would like to be subscribed using a different email address, give us a call or email, or sign yourself up at the following links:

Fraser Valley

Sea to Sky

Vancouver

Victoria

Our last paper newsletter will be going out in bins the week of June 3rd through June 7th. The first weekly email newsletter will go out on Friday, June 7th, and every Friday from there.

For our members who need to receive a paper newsletter, please let us know and we will print copies of the email to include in your future bins. If you have any questions or concerns, or if you have suggestions for what should be included in our future newsletters, please give us a call or email us at info@greenearthorganics.com.

Thank you for being a part of the Green Earth Organics community!

Stuffed French Toast with Peach Sauce

INGREDIENTS

8 fresh peaches
1/2 cup sugar
4 pinches nutmeg
1/2 tsp cinnamon
8 oz cream cheese, softened
3 Tbsp sugar
Zest of 1/2 a lemon
8 slices of bread
2 eggs
1 cup milk
1 tsp vanilla
2 Tbsp butter

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.

Peel and pit the peaches, then slice into a heavy saucepan, catching all the juices. Stir in the 1/2 cup of sugar, the nutmeg, the cinnamon, and cook over medium heat until bubbly. Cook, stirring occasionally, for about 10 minutes, until the sauce reaches a syrupy consistency. Remove from heat.

In a small bowl, combine the cream cheese, sugar, and lemon zest. Spread cream cheese over 4 of the slices of bread, then top each slice with another slice of bread to form a sandwich.

In a medium bowl, whisk together the eggs, milk, and vanilla extract. Briefly soak each sandwich in the egg mixture.

Heat a large skillet over medium-high heat. Melt 1 tablespoon of the butter in it, then cook two sandwiches at a time in the skillet, about 4 to 5 minutes on each side, until golden brown. Set each toasted sandwich on a baking sheet. Melt the remaining tablespoon of butter and cook the remaining sandwiches the same way. Bake the four sandwiches in the preheated oven for 12 to 15 minutes.

Cut each sandwich in half and serve hot with the warm peach sauce.

Zesty Citrus Broccoli

INGREDIENTS

1 Tbsp extra virgin olive oil
1 1/2 Tbsp grated orange zest
1/2 tsp red pepper flakes
1 head broccoli, cut into small pieces with stalks peeled
1/4 tsp sea salt
1/4 tsp freshly ground pepper
2 Tbsp orange juice

DIRECTIONS

Heat a large skillet over medium heat. Add olive oil and wait until hot but not smoking. Add the orange zest and red pepper flakes and saute for just a minute. Add the broccoli into the mixture and season with salt and pepper. Continue cooking until the broccoli is bright green (about 5 minutes). Remove from heat, transfer to a serving dish, and toss well with the orange juice. Serve hot.