Avocado Grilled Cheese w Sriracha Mayo


It sounds fancy, I know, but this is actually a super easy and cheap recipe that only takes about 10 min. (I’m not sure how much avocados cost in most places, but here in California you can usually get them for less than a dollar each.) You can skip the sriracha mayo if you’re low on spoons/don’t like spicy things, but it’s super delicious (and makes extra so you can do what I do and put it on literally every food item you consume). 

Ingredients (makes 1 sandwich + leftover mayo):

For the mayo:

  • 1 clove garlic, minced
  • 1/3 cup mayonnaise
  • sriracha
  • 1/2 lime

For the sandwich:

  • 2 slices bread
  • 1/2 avocado, sliced
  • cheese (I used shredded Mexican blend, but you can use whatever sliced/shredded kind your heart desires)
  • baby spinach (optional, but a great way to get some extra vegetables in your life)
  • butter/oil for the pan


  • stove (you could probably also use a toaster oven in a pinch)
  • small frying pan
  • spatula
  • small mixing bowl

To make the mayo, combine the garlic, mayonnaise, and lime juice in your mixing bowl, then add sriracha to taste until it’s as spicy as you like.

To make the sandwich, spread a layer of sriracha mayo on one slice of bread. Add a layer of avocado slices, then cheese, then a layer of baby spinach. Top it off with the other slice of bread.

Heat a small dollop of butter/oil in a pan over medium-low heat, then add your sandwich. I stuck a plate on top of the sandwich for a kind of pressed/panini effect, so do that if you like. When the bottom of the sandwich is golden brown and crispy (2-3 min), flip and grill the other side for another minute or two. Then enjoy the best grilled cheese sandwich you’ve ever had!



8 vegetables that you can regrow again and again.


You can regrow scallions by leaving an inch attached to the roots and place them in a small glass with a little water in a well-lit room.


When garlic begins to sprout, you can put them in a glass with a little water and grow garlic sprouts. The sprouts have a mild flavor than garlic and can be added to salads, pasta and other dishes.

Bok Choy

Bok choy can be regrown by placing the root end in water in a well-lit area. In 1-2 weeks , you can transplant it to a pot with soil and grow a full new head.


Put carrot tops in a dish with a little water. Set the dish in a well-lit room or a window sill.  You’ll have carrot tops to use in salads. 


Put clippings from basil with 3 to 4-inch stems in a glass of water and place it in direct sunlight. When the roots are about 2 inches long, plant them in pots to and in time it will grow a full basil plant.


Cut off the base of the celery and place it in a saucer or shallow bowl of warm water in the sun. Leaves will begin to thicken and grow in the middle of the base, then transfer the celery to soil. 

Romaine Lettuce

Put romaine lettuce stumps in a 1/2 inch of water. Re-water to keep water level at 1/2 inch. After a few days, roots and new leaves will appear and you can transplant it into soil.


The stems of cilantro will grown when placed in a glass of water. Once the roots are long enough, plant them in a pot in a well-lit room. You will have a full plant in a few months.





4 cups frozen strawberries
3 Tablespoons agave nectar or honey
1/2 cup plain yogurt (non-fat or full fat)
1 Tablespoon fresh lemon juice


Add the frozen strawberries, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.

Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

Kelly’s Notes:
I prefer a more tart frozen yogurt, but you can add additional agave nectar or honey if you want a sweeter-tasting dessert.

Fresh strawberries can be used in place of frozen, however the fresh strawberries must be frozen solid.