Tag Archives: avocado

Ham Tacos

Ham Wrap Breakfast Tacos or hors d’oeuvres

This morning I had five pieces of nitrates-free bacon, 8 slices of nitrates-free ham, one avocado and three eggs [affiliate link]. That just about got me up to my 50 grams protein to continue on my Big *Ahem* Breakfast on the leptin reset.

As I sat down to eat and looked at my plate, I had an inspiration. I went to the kitchen and made these little “tacos”. I offered one to my husband, he thought they were delicious. I thought they were delicious, too! I think these would also work great as hors d'oeuvres.

Ham Wrap Breakfast Tacos or hors d'oeuvres

  • 8 slices nitrates-free bacon, circle-shaped slices
  • 4 slices bacon
  • 1 avocado
  • 2 eggs
  • salsa, optional

Slice the slices of bacon in half, fry until crisp. Lightly saute the ham circles in the bacon grease. Scramble the eggs and fry in the bacon grease. Mash the avocado and salt to taste.

Lay one piece of ham on the plate, then a slice of bacon, next a spoonful of eggs and finally a dollop of mashed avocado on top.

The finished touch would be a drop or two of salsa. One of my favorites is Herdez Herdez Casera Salsa which contains only these ingredients: Tomatoes, onions [affiliate link], serrano peppers, salt, cilantro.

Ham Tacos

 

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Avocado Mayo Dressing + No Egg Mayo Version

I've been making an olive oil/wine vinegar/garlic salad dressing when we had a salad with dinner. I realized that apple cider vinegar is on the approved list, but wine vinegar is not mentioned. We like apple cider vinegar just fine, so I started to use that. We like Bragg Apple Cider Vinegar. We've been using it for years as a digestive aid.

I've been wanting to make mayonnaise, but we only have cold pressed extra virgin olive oil on hand, and my younger son has tried making mayo with only olive oil and we didn't care for the taste of it.

But inspiration struck while making dinner tonight. Here is a photo of the result:

avocado_mayo

VERSION I (more tangy and better suited for using as salad dressing):

Here is the ingredient list, you must use a one cup glass measurement initially:

VERSION II (less tangy, more suited for spreading on hamburgers, using for dip, etc.)

  • 1/3 cup olive oil
  • 1 Tablespoon apple cider vinegar
  • 1 egg yolk*
  • 1 clove garlic, crushed
  • 1 ripe avocado
  • 1/4 t. sea salt
  • 1/8 t. black pepper

First I poured the oil and vinegar from the measuring cup, into the stick blender mixer cup. It's tall and narrow. Then I added in the egg yolk, the avocado, the crushed garlic, and salt and pepper.

I have never made mayonnaise before, but I've watched videos on how to do it, and also witnessed my son make it.

I put the stick blender down into the mixture, which was only a couple inches tall. I slowly blended with the blender at a tilt, and it started to emulsify! And magically, it turned into a mayonnaise type dressing!

I had my husband try it and he was very impressed, saying if we could eat bread it would make wonderful sandwiches.

I am very excited about making “mayonnaise” and I only used a little bit of olive oil. We used most of the dressing poured over the salad, and I saved a couple tablespoons to use at a later time.

I couldn't really taste the olive oil. The cider vinegar made it taste pretty tangy. I think the next time I will measure the apple cider vinegar and use a bit less, or maybe use fresh squeezed lemon juice. I couldn't really detect the taste of avocado either. I love fresh crushed garlic, and this was quite strong. There are so many variations that I am planning to try!

*This recipe also works without the egg yolk! Be sure to use Haas avocados as the others will not emulsify properly.

If you try this recipe, be sure to let me know what you think about it!

 

Recipe: Avocado Mayo Dressing + No Egg Mayo
Author: 
Recipe type: Salad Dressing
Prep time: 
Total time: 
 
A salad dressing with a no egg option.
Ingredients
  • ¼ cup olive oil
  • drizzle in apple cider vinegar until the cup measures ⅓
  • 1 egg yolk*
  • 1 clove garlic, crushed
  • 1 ripe avocado
  • ¼ t. sea salt
  • ⅛ t. black pepper
Instructions
  1. Pour the oil and vinegar from the measuring cup, into a blender.
  2. Add in the egg yolk, the avocado, the crushed garlic, and salt and pepper.
  3. Blend and serve.
  4. This works well with a stick blender.
  5. **This recipe also works without the egg yolk! Be sure to use Haas avocados as the others will not emulsify properly.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.