This is another extremely simple recipe (like my Simple Spaghetti Squash) that is so easy, I'm not even sure it qualifies as a "recipe!" Avocado toast has been all the rage lately, but I must confess... this is the first time I have ever tried it!! I am definitely a fan. It can be super versatile too - I added salsa, vegan sour cream, and a little bit of kale to mine, but I imagine it would be delicious with different veggies/spices on top (I see chickpeas and garlic powder in my future!). The possibilities are endless... enjoy!

Cost per serving: $1.37
Calories per serving: 286
Equipment you'll need: medium mixing bowl

Ingredients: makes 2 slices (1 serving)
2 slices whole-grain bread (gluten-free if desired)
1 small avocado
2 Tbsp salsa
2 Tbsp kale, chopped
vegan sour cream (optional for drizzle on top)

Method:
1. Toast bread. (I actually don't have a toaster, so I set my oven to low broil, and cooked my bread for about 2 minutes on each side. Once it appeared to be toasted, I removed it.)
​2. Mash avocado with a fork in mixing bowl.
3. Add salsa, sour cream, and salt, and pepper, and enjoy!

If you know me personally, you know that I like to save money!!

If you don't know me personally, you've probably figured that out due to the fact that I post the cost per serving of all of my recipes.

Anyway, as I was reaching out to buy a $2.50 bottle of organic ketchup at the grocery store, I thought to myself: "I wonder if I could make this myself?!"

So, I hopped on Pinterest on my iPhone (yes, I'm that girl in the grocery store that is annoying because she appears to be texting and not paying attention and could possibly be in your way - sorry!!!) and found an acceptable recipe that I could adapt.

Turns out, it's super easy and cost-effective to make your own ketchup!

Also way healthier for you because there is no sugar!

It tastes just like regular ketchup, and lasted a month in my fridge.

I imagine it would have lasted longer, but I used it all!

Cost per serving: $0.03
Calories per serving: 7
Equipment you'll need: medium saucepan

Ingredients: makes about 3 cups, or 48 tablespoons (1 serving = 1 tablespoon)
1 can (15 oz) tomato paste
1/2 cup water
1 cup distilled white vinegar
1.5 tsp salt
8-12 drops liquid stevia (adjust to desired sweetness)
1/2 tsp onion powder
1/2 tsp garlic powder

Method:
1. Combine ingredients in saucepan over medium-high heat, and whisk.
2. Cover, bring to a boil, then reduce to simmer. Stir every few minutes, and let simmer for 25 minutes, or until desired thickness is achieved. Warning: the ketchup jumps up and can cause a mess, so be cautious when lifting the lid!
3. Remove from heat, let cool, transfer to an airtight container, and refrigerate!

Happy National Margarita Day!!!

I was pretty excited to learn about this "holiday."

Although margaritas aren't my usual drink of choice, I enjoy having one every once in a while.

I like to make my own, though, because otherwise they tend to contain a crazy amount of added sugar, calories, and who knows what else!

This one is made with simple, pure ingredients and tastes just like a peach smoothie - perfect for a brunch-time cocktail. Or anytime cocktail, really...!

Always drink responsibly, and do not drink and drive!!!

Cost per serving: $1.42
Calories per serving: 171
​Equipment you'll need: blender

Ingredients: makes 2 servings
1 cup water
​3 ounces tequila (silver or gold)
1.5 cup peaches (fresh or frozen)
​1/2 cup frozen pineapple
sweetener, to taste (I didn't use any and it was delish!)

Method:
​1. Combine all ingredients in blender, and blend until smooth.

Let me start out by saying: I LOVE spaghetti squash!

For many reasons, but the main ones are:

1) it is incredibly easy to make
2) it somehow is already formed into spaghetti strands when you cut it open (I still don't understand how this happens - but it is so cool!)
3) it is super low in calories

(Aka you can eat your weight in it for the same amount of calories as one cup of regular spaghetti - I am exaggerating, but you get the point!)

It's not really in season right now, but it stays fresh for up to 3 months in the fridge!!!

So anyway, back to this recipe - I believe it is the easiest recipe I know.

Actually... it definitely is. It is so easy it probably doesn't even qualify as a "recipe."

​Ok I think I'm done with my rant... hope y'all enjoy!

Cost per serving: $1.67
Calories per serving: 90
Equipment you'll need: microwave or cake pan + aluminum foil

Ingredients: makes 2 servings
1 medium spaghetti squash (about 2.5 pounds - makes about 3.5 cups)
1 cup of your favorite marinara sauce

Note: Nutrition facts will vary depending on which brand you use - the brand I use contains 35 calories per half-cup.

Method:
1. If using microwave (I suggest this method if you are feeling lazy/starving), cut spaghetti squash in half. Add a little bit of water to a large plate, and place the spaghetti squash halves face-down in the water (it's ok if they don't fit flush against the plate - it will still work!). Microwave for 10-15 minutes, or until inside is soft.

• If using the oven, preheat to 400F and line a cake pan with aluminum foil. Pierce spaghetti squash all over with a knife and bake for an hour.

2. Let cool, and scoop out the seeds.
3. Use a fork to loosen the spaghetti strands. I like to add marinara and eat it straight out of the shell but feel free to remove the spaghetti strands from the shell and enjoy in a bowl like a normal person :D.