Blueberry Snickerdoodles

Snickerdoodles sounded like an amazing idea, so off to google I went. Usually when I'm looking for a recipe, I just click onto the 4th or 5th page and start there. So glad I did this. I found this post by Bakegirl, and it sounded delicious.I made a few modifications to the recipe to suit what was in the cupboard, and they still turned out amazing. Moist and chewy, and a crunchy sugar cinnamon coating. Nomnomnom.

Blueberry Snickerdoodles

1/4 c  Butter, softened
1/4 c Coconut Oil (room temp or melted is fine)
1 c sugar
1 Egg
1 c Flour (plus 2-4 T seperate)
1/4 t Baking Soda
1/4 t Cream of Tarter
1/8 t Salt
1/2 c Blueberries
1/8 t Cinnamon
2 T Sugar
2 T Raw Sugar (the big crystals, or you can sub in regular sugar)

1. Preheat oven to 375
2. Cream together butter, coconut oil, and 1 c sugar.
3. Mix in egg, salt, baking soda, and cream of tarter.
4. Stir in 1 c Flour, adding more if necessary to create a non-sticky dough.
5. Carefully fold in blueberries.
6. In a separate bowl, combine cinnamon, remaining sugar, and raw sugar.
7. Roll cookie dough into 1-1/2 inch balls, roll in cinnamon sugar, and place about 2 inches apart on greased cookie sheet.
8. Bake 11-13 minutes until edges are slightly browned, or until a toothpick inserted in center comes out clean.

Makes about 1 dozen cookies.

Grilled Salmon and Avocado Salad

This was just a last minute, walk through the grocery store, and pick up whatever looks good. I found avocados first, and have been seeing all sorts of stuff with grilled avocados on Pinterest. I figured it was about time to try it for myself. Not a fan of grilled avocado, but the salad was still really good.

Grilled Salmon and Avocado Salad
1/3 head Romaine lettuce
1 c Spinach, chopped roughly
4-6 oz Salmon fillet
1/4 Onion, chopped thinly
1/2 Avocado, leave in peel
1/4 c Bell Pepper, diced
1 t Seasoning salt (I use a saltless mix, recipe is coming soon)
1/8 t Chili Powder ( I use an Asian variety that is pretty much just ground dried peppers)
2 T Limeade (or 1 T lime juice + 1 T water)
2 T Vinaigrette (I use this Blush Wine Vinegrette)

Get a piece of foil, about a foot square. Lay out the onions in a layer about as big as your piece of salmon. This is so the fish won't stick to the foil. Sprinkle both sides of the salmon with the seasoning salt and chili powder. Lay the fish on top of the oil. Add the bell pepper on top of the fish. Start folding the fish up into a little envelope, before you close it completely, add the limeade. Finish closing up the foil.

Heat up the grill for about 5 minutes. Turn the heat down to medium. Over indirect heat, place the salmon foil  seam side up and the avocado cut side down. Close the lid and let cook for 5 minutes. Turn the avocado over, and rotate the salmon 90 degrees, keeping the seam up. Close the lid and let cook for 5 more minutes. Remove the avocado from the grill. Check the salmon, if not done, place foil pouch back on the grill for another 5 minutes. When fish easily flakes apart, remove fish from grill and turn off grill.

Mix together romaine and spinach and put into bowl. Cut the grilled avocado into a large dice, sprinkle over greens. Open the foil packet and using a fork gently flake the fish. Place contents of packet over salad. Drizle the vinaigrette over the salad.