A few months ago I made some broccoli, and I got several emails asking me to post more simple recipes like that.
So here we are, with tomatoes and avocados.
Warm weather vegetables! Except they're really fruits. But whatever.

Ingredients:
For the salad
One big ripe avocado or two
Some ripe little tomatoes
For the dressing
A few tablespoons of olive oil
A few tablespoons of balsamic vinegar
A tablespoon of Dijon mustard
Salt and pepper

1. Peel and cut your avocados.
(I do this by cutting them in half, then in quarters, then peeling each quarter before cubing them.)
2. Wash and cut your tomatoes. I cubed these bad boys.
3. Throw them in a bowl together. Seriously. Now we're going to make balsamic vinaigrette.
(Find that recipe after these photos.)

I have no measurements for this balsamic vinaigrette because I just kind of make it up as I go. 

But here's what you do:

1. Start with salt and pepper. Add a little vinegar.

2. Add a little Dijon mustard--maybe a tablespoon.

3. Mix those together while adding a slow stream of olive oil.

(Usually I just pour everything in a jar and shake it up.)

Everyone needs a tiny whisk.

Toss the salad with the dressing and eat it by itself or throw it on top of a bed of lettuce, maybe, or on some chicken? Maybe throw it on an omelette. Or, like I said, eat it by itself. Easy peasy. Now go outside.

I think that, after sharing some quirks with you yesterday, I should also let you know that my dog sees an acupuncturist.

She takes a very holistic approach to Rocky's health that I appreciate, and the other day she said that he would benefit from some coconut in his diet; so Rocky should have one or two macaroons a day, which I also appreciate and simultaneously find hilarious (there's just something about handing a dog a human dessert that cracks me up).

Anyway, my mom and I picked up a couple tins of macaroons at the co-op over the weekend and while she and I and Rocky thoroughly enjoyed them, we (well, two of us, at least) were a little put off by how much added sugar they contained. So we made a Paleo version. Because a Paleo family is a happy family, dog and all.

  

We used this recipe from Elana's Pantry:

And they are Rocky-approved.

Once, when I had a lot less to do, I sat in the kitchen of my college apartment and literally painted melted chocolate onto the insides of a pack of muffin liners in an attempt to make homemade Reese's Peanut Butter Cups. It kind of worked, but come on. Most of them did fall apart when you unwrapped them. Also, that was an embarrassing use of my time. I can't believe I even told you about it.

I decided to make some more reasonable ones this year, so I used candy molds (duh) and made them Paleo with dark chocolate and homemade hazelnut butter. I don't know if you've ever made your own nut butter, but it was so easy that I feel like I practically made up for the four hours I spent with a paintbrush that one afternoon, five years ago.

These ones are not nearly as pretty as packaged chocolates, but they taste like Nutella and they're made with love.

And they'll be gone before you know it. 

Ingredients:

Makes about 16-18 cups.

Two 10 ounce bags of chopped hazelnuts (or almonds, or any nut)

One 10 ounce bag of dark chocolate chips

Two tablespoons of coconut oil--one for the chocolate and one for the nuts

Peanut Butter Cup Candy Mold--I used this one.

1. Melt the chocolate over low heat, stirring in a tablespoon of coconut oil once the chips are melted.

2. While your chocolate is melting, add the hazelnuts to a food processor and blend. That's seriously it. It takes a few minutes, but you'll have hazelnut butter before you know it. Throw in a tablespoon of coconut oil for good measure.

3. Spoon some melted chocolate into the bottoms of your candy molds. Add a bit of hazelnut butter. Top it with another spoonful of chocolate.

4. Stick them in the freezer until they've hardened and pop them out. 

5. Store them in the refrigerator. Share them with someone you really like.

 

It's almost Valentine's Day. What are you making?