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healthy snacks

Appetizers Karista's Kitchen Kid Friendly Life Around My Table

Avocado Deviled Eggs

Avocado Deviled Eggs


Can I just say that Avocado Deviled Eggs are addicting? I’ll snack on a deviled egg anytime I find them or make them, however, the addition of avocado pushes the texture and flavor right over the edge. 

I developed and photographed this recipe last year for one of my favorite clients. The article was about tea time and recipes I might pair with tea.  I know most of us think of sweets when we think of tea but I adore savory just as much.

These avocado deviled eggs are so easy to make. I think the most difficult part is peeling the shell from the boiled egg. I’ve tried every trick in the book and the best thing I can say is just purchase high quality fresh eggs. Add a little vinegar to the boiling water and then gently peel. Some come right out of the shell and others look mangled once their peeled. I save those and eat them with a pinch of truffle salt.

Avocado Deviled Eggs

I typically boil eggs at the beginning of the week and the eggs that don’t get eaten after a few days are made into avocado deviled eggs. They make a delightful snack and healthy breakfast. They also make an excellent midnight nibble… for those of us who might need to raid the fridge after dinner. 😉

Glorious avocado deviled eggs feeds the hungry soul in me. They’re healthy, deliciousness and pleasure all rolled into one. Enjoy!

Delicious wishes and loads of love,


Avocado Deviled Eggs

Makes 24

Avocado Deviled Eggs


  • 1 dozen hard-boiled eggs, sliced in half and egg yolks removed
  • 1 medium avocado, diced
  • 1 tablespoon lemon juice
  • 1/3 - ½ cup good quality mayonnaise
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • Salt and fresh ground black pepper to taste
  • Fresh chopped chive for garnish


  • In a bowl, add the egg yolks, avocado and lemon juice. Mix to combine. Then add the mayonnaise, cumin and coriander and mix until the egg and avocado are smooth. You can do this in a food processor as well.
  • Season to taste with salt and fresh ground black pepper. (You can make the mixture up to this point and refrigerate both the egg white halves and the filling if needed. Then when you’re ready to serve, fill the egg halves and serve)
  • Using either a pastry bag or Ziploc bag, fill with the egg and avocado mixture. If using a Ziploc bag, cut a small piece off the corner of the bag.
  • Place the egg white halves on a platter and then pipe the egg and avocado mixture into each egg half. Garnish with fresh chive and serve.
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    Breakfast Karista's Kitchen Kid Friendly Life Around My Table Sweets

    Chocolate, Almond Butter Oatmeal Balls

    Chocolate, Almond Butter and Oatmeal Balls. Just the perfect amount of sweet. Find these at Karista's Kitchen

    I had a whim today and I made these. Chocolate, Almond Butter Oatmeal Balls.

    It’s Monday and I had a little bit of a craving for almond butter and then I thought some chocolate with that almond butter would be tasty.  As I was attempting to stir some organic unsweetened cocoa into my almond butter, I thought, why not add some oatmeal and honey and I’ll make some quick treats.

    These kinds of recipes have been swimming around the web for quite some time now.  Some people call them energy balls, some people call them peanut butter oatmeal balls because they use peanut butter rather than almond butter.  But I call them treats. Anything with a smidge of sugar, sweetener or honey fall in the “treat” category for me.

    Chocolate, Almond Butter and Oatmeal Balls // Karista's Kitchen

    I’m not much of sweets eater as you know, but now and again I do like a little something that tastes a wee bit indulgent.  These chocolate, almond butter oatmeal balls speak to my indulgence cravings but also adds a little of the good stuff to my diet.  Not only do I use organic unsweetened cocoa powder in this recipe but I also add sunflower seeds and then I roll the balls in hemp seeds.

    Hemp seeds are definitely one of the super foods. It’s rich in antioxidants, fights bad cholesterol, contains the perfect balance of essential fatty acids, reduces inflammation and helps balance hormones among many other things.  I add it to salads, soups, pancakes, baked goods, sprinkle it over rice and now I roll my chocolate, almond butter oatmeal balls in hemp seeds.

    You can certainly roll these fun treats in whatever you like, but the hemp seeds are small enough they stick well to the balls and add just a little texture to the outside.

    And the good news? No baking required.

    Enjoy these chocolate, almond butter oatmeal balls for a quick breakfast, snacks or as an after dinner treat. Or just whenever you walk by the fridge and you need a little something sweet. 😉

    Delicious Wishes and Loads of Love,


    Chocolate, Almond Butter Oatmeal Balls

    about 18-20 balls

    Chocolate, Almond Butter Oatmeal Balls


    • 1 cup of oatmeal (I used GF)
    • 1/2 cup sunflower seeds
    • 3/4 cup almond butter
    • 1/4 cup unsweetened cocoa powder
    • 1/3 cup honey
    • 1/3 cup hemp seeds


  • In a food processor add the oatmeal, sunflower seeds, almond butter, unsweetened cocoa and honey. Pulse until the mixture begins to come together. It won't feel like a dough and could still be crumbly but it should stick together when forming a ball.
  • I used a small cookie scoop for uniform sized balls. Scoop out balls and gently pat to form a smooth ball. Roll each ball in the hemp seeds and then place them in an airtight container.
  • I keep these treats in the fridge and bring them out and set on the kitchen counter for a quick breakfast or snack.
  • Notes

    You can substitute with your favorite nut butter.

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    Karista's Kitchen Kid Friendly Sweets vegetarian

    Dark Chocolate Granola, Fruit and Nut Snack


    dark chocolate coated granola, nuts and dried fruit snack mix

    I love my bright red cake tin. To leave it sitting empty would be a crime.  So, it’s often filled with my youngest gals favorite Peanut Butter Chocolate Chip Brownies or my family’s go to breakfast, Confetti Muffins.

    On occasion I’ll surprise my Bennett Crew with a little something new like Chef Laurie’s Classic Pound Cake or Pink Patisseries gluten free chocolate cupcakes.  I won loads of happy faces for those two treats.

    However, when that bright red cake tin is empty, I am promptly notified.

    My bright red vintage cake tin... holds mouthfuls of deliciousness

    My bright red vintage cake tin… holds mouthfuls of deliciousness

    It’s not that we consume many sweets in this house.  Actually, dinner is the highlight around here and it can make or break the day… so I’ve been told. But the comfort of knowing the red cake tin holds a bit of indulgence, seems to keep the bright and cheery going strong.

    Especially if that indulgence includes chocolate.

    This lovely little mix of dark chocolate covered granola, fruit and nuts seems to fly out of the cake tin.  I made this treat over the weekend and by Wednesday all but a few granola crumbs were gone.

    You can use any kind of granola (or no granola if you eat grain free), nuts or dried fruit but my family loves this with a mix of tree nuts, vanilla granola, dried diced apricots and dried blueberries.  It’s a simple recipe with lots of room for variation and experimentation.

    It also makes a fun and tempting treat for your aspiring young chef’s to create. Not to mention this decadent little snack pairs beautifully with a glass of one of my favorite cabernet’s the Collinetta Cabernet from Rocca Vineyards.  Not a bad way to start the weekend. 🙂

    Here’s to the little things in life.  Like chocolate… and a bright red cake tin filled with something sweet.

    Delicious Wishes and Loads of Love!


    Dark Chocolate Granola, Fruit and Nut Snack


    8 ounces of your favorite dark chocolate ( I love the 65% Colombian dark chocolate that I purchase from my local Co-op Natural Market. It pairs beautifully with the fruit and nuts)

    1 cup of your favorite granola (my family loves plain vanilla granola, or granola with dried blueberries both of which are lovely with this recipe)

    1 1/2 cups tree nuts or your favorite nut mix (I use a bulk nut mix from my Co-op market that includes almonds, pecans, hazelnuts, pistachios and pepita (pumpkin) seeds)

    1 cup of your favorite dried fruit such as dried blueberries, raisins, cranberries, cherries, apricots, chopped dried bananas, pineapple, mango, etc.

    Sea salt (because a dash of salt makes everything taste better)


    Line a baking sheet with parchment or wax paper.

    In a large bowl combine the granola, fruit and nuts.

    In a microwave safe bowl or a double boiler (stovetop) gently melt the chocolate until “just melted”.   If you are microwaving the chocolate be sure to microwave in 15-20 second increments so you don’t over cook or scald the chocolate.

    Once the chocolate is melted, pour it over the granola, fruit and nuts and gently stir to combine.

    Spread the mixture onto a baking sheet as thin or as thick as you like.  Sprinkle with a pinch of sea salt.

    Let the mix cool at room temperature for about an hour or until it has hardened and can be broken into pieces.

    Store in your favorite container or “cake tin”.  Or store it in a Ziploc bag.  Keep it in a cool place.  Enjoy!