Recipe: Baked Avocado and Egg

After a long and conspicuous absence, Cheap and Easy is back! School got the better of me for a while and to be honest the food wasn't all that interesting. Now that things have evened out the food has improved and I finally have time to keep posting on here.

To kick things off I thought I'd show you the newest thing that I've tried.  I know that looking at this you may be thinking "Warm avocado...is that a...thing?" Let me tell you, spread on some crusty bread this becomes part of a really delicious dinner (or breakfast). You might also be thinking, "Aren't avocados expensive?" Well that depends, if you have an Aldi near you keep an eye on the advertisements, they often sell them for $0.49-0.79 a piece, which is very inexpensive compared to other stores. Other places may also offer decent specials of their own. Some online recipes have topped their baked avocados with bacon, though I prefer it with just some cracked pepper and sriracha (maybe a spoonful of salsa).

Recipe: Summer Quinoa Salad

I'm still here! I am working on getting in the habit of posting more regularly again, so I promise I'll stop failing at that soon.  Until then, this is a great salad that came together in about 20 minutes.  I was having a bottle of wine with my friends Erica and Elizabeth and we decided we wanted some dinner (but didn't want to go out).  They gave me free reign of their pantry and kitchen and after a bit of poking around I threw this together with their help.  What is great about this salad is that it is gluten-free, super healthy, and endlessly interchangeable.  During the fall you could swap in roasted squash and eggplant, in the spring you could add in chopped baby spinach, apple, pecans and raisins.  I wish I had had some fresh parsley or lemon to throw in to give it a tabouli feel but it was perfect the way was. It works great as a main dish, or would be terrific beside a pice of grilled chicken or fish.