I am always looking for new ways to use avocados because quite frankly, I can't get enough of them! So here's a new recipe that we LOVED tonight!
Simple, but GOOD!
Broccoli Slaw (shredded broccoli, carrots & red cabbage...available at Trader Joes, if you don't want to do all of your own shredding)
3 English Cucumbers
1 Avocado (cubed)
1 tablespoon dried cranberries
2 tablespoons sunflower seeds
Olive Oil & Balsamic Vinegar, salt & pepper!
Chill and serve!
This is SO good! You can play around with the recipe, for example, I use very little stevia because I like mine more on the tart rather than sweet side. You can simply top with chopped almonds and/or pecans, or with a raspberry compote! Any which way...it's a WIN!
2 8oz packs of cream cheese (room temp)
2 eggs (room temp)
1 tsp Vanilla Extract
1/4 cup stevia or equivalent
2/3 cup almond meal
1 cup raw pecans & or almonds, crushed in large chunks
1 stick of butter
Raspberry compote topping:
1 pat butter
1 cup raspberries
dash lemon juice
Crust: Melt butter, mix in nut and almond meal. Pat into 9" springform pan (It may look like there is not enough to cover the whole pan, but trust me there’s plenty)
Cheesecake: Mix eggs, cream cheese, stevia, and vanilla extract until creamy. Pour on top of crust.
Compote: Stick a pat of butter in a hot pot, a cup of raspberries, vanilla extract to taste, and a few drops of lemon juice. Stir until boiling. Chill in fridge and then pour on top of cheesecake batter, swirl or mix it as you please.
Bake at 350f for 30-35 minutes or until it is firm. Chill in freezer for an hour or two or leave in refrigerator overnight.
Serving Size: Makes 8 slices
So, I was about to make the same old dinner last night, but thanks to my awesome neighbors, this thing of beauty was created!
My neighbor has a surplus of cilantro growing in her garden, so I gladly took some and made a batch of my Chimichurri sauce (recipe on the blog).
I usually serve this over grilled flank steak, but since I already had steak last night, I decided that I would make Chimichurri Shrimp! Simply grill or lightly saute shrimp and toss with chimichurri, Delicious.
THEN, my other neighb0r had a couple extra, perfectly ripe avocados that she wasn't using, so I gladly took them as well to make this great avocado cream sauce!
Avocado Cream Sauce:
*one very ripe avocado
*one teaspoon of garlic
*1-2 tablespoons of lemon juice
*teaspoon of chopped parsley and cilantro
Blend in food processor.
Then I just cooked up some fresh spinach linguini (also from my neighbor, but available for purchase at Trader Joe's.) Tossed it with my Avocado Cream Sauce, and topped it with my Chimichurri Shrimp and a handful of cherry tomatoes! For a low carb version, I would use spiraled squash, but since I didn't have that, it was a great excuse to eat some pasta! I don't do it often, but this dish was so packed with healthy ingredients, that I went for it! ;)
SO FRESH! SO GOOD! We practically LICKED THE BOWL!!!
And, Thanks ladies for all of the amazing ingredients!!!! I'll make this again and bring some to you now that I know it's good!! <3 <3
This is so easy, and SO delicious! Can be served over brown rice, or as a filling for lettuce wraps! Can be made in advance, and reheats perfectly!
2 boneless skinless chicken breasts
1/4 low sodium chicken broth
3 tbs rice wine vinegar
1/4 cup tomato paste
1 clove garlic (minced)
1 tbs sesame oil
1 tsp sriracha sauce
1 tsp onion powder
1/2 tsp garlic powder
Green onion & Black Sesame Seeds
Spray slow cooker with coconut oil spray and place chicken breast in. In another bowl, combine all additional ingredients, and pour over chicken. Cook on low 3-4 hours. Remove chicken and place on cutting board. Using two forks, shred the chicken, and place back into slow cooker and let simmer on low for 15 additional minutes. Place chicken over brown rice, or in lettuce wraps. Garnish with green onion and sesame seeds!
This picture shows my stuffed tomatoes, but you can use peppers instead, which I actually prefer! Or a combination of both! Just a matter of personal preference! Also, can be made with lean turkey or beef, again, your preference.
1 1/2 lb 93% lean ground turkey, or beef
3-4 large red bell peppers, or large tomatoes
1 garlic clove, minced
1/4 onion, minced
1 tbsp chopped parsley
1 tsp oregano
1/2 tsp garlic powder
Worchestershire Sauce (few splashes)
1/4 cup tomato sauce
1 cups cooked brown rice rice
Grated Parmesan or Pecorino Romano Cheese
Olive oil spray
Salt & pepper to taste!
For the peppers, I hollow them out and par boil them for about ten minutes. set aside. For tomatoes, just hollow them out and set aside.
In a saucepan, sauté your onions & garlic until translucent and softened, set aside. Next, in brown your meat of choice (lean beef, turkey). Once meat is browned, drain it, and add onions & garlic and combine. Now I add my herbs, and seasoning. Next, add either my favorite jar sauce, or homemade sauce. A few tablespoons or so. A few splashes of Worcestershire Sauce, a healthy sprinkle of really good grated parmesan cheese, and about a cup or so of brown rice (that has been pre-cooked). Combine and let simmer for a few minutes. When ready to finish. place the 8 peppers or tomatoes in a shallow casserole dish, sprayed with olive oil spray, fill with meat filling, pour more tomato sauce over the top of all…sprinkle wish parmesan cheese. Cover with foil and bake till meat is heated through and tomatoes/peppers have softened! Serve with a fresh salad!
Healthy eating doesn't have to be bland or boring! I am making this delicious chimichurri sauce today from fresh & healthy ingredients and it's FULL of flavor!! I will be grilling flank steak tonight to put this on, served over corn, black bean, red pepper & avocado salad, for a super fresh and healthy dinner!
Homemade Chimichurri is SO good, and simple! You just need to grab some fresh herbs and garlic...and GET CHOPPING! You can use a food processor, but I like to chop mine by hand!
2 tbs chopped cilantro, 2tbs chopped parsley, 2 tbs chopped red onion, 1 garlic clove (minced), olive oil, rice wine vinegar, salt, pepper, crushed red pepper.
Mix and chill!
omg, these tomatoes are DELICIOUS! this has been my lunch all week so far, and may just end up being the whole week! This lunch is full of vitamins and nutrients, and it so pretty too! I love making food that is pretty to look at, full of bright color and textures, because it's true what they say about eating with your eyes! sesame ezekiel toast + avocado + tricolor tomatoes + salt & pepper 🍅
Crunchy baked chicken! This is SO good, and EASY and a HEALTHY way to cook chicken breasts! I actually made these early in the day and just quickly heated them and served with a big salad, but these could totally be made a day ahead! They also taste great cold, would be great for a quick lunch! #healthymadeEASY #goodEATS
For egg wash:
Instead of whole eggs, I used just 3 egg whites, Added couple tablespoons of dijon mustard, minced garlic, salt & pepper.
I used mainly chopped almonds, and super finely chopped pecans, a tiny bit of whole wheat panko bread crumbs, seasoned with pink peppercorns, a bit of parmesan cheese, fresh parsley, salt & pepper and a touch of paprika.
Using thin sliced or thinly pounded chicken breasts, dip in egg mixture, coat generously with nut "breading" and place on sheet pan sprayed with coconut oil and bake till golden brown!.
Crunchy Greens + Apple Slaw!
*5 florets of broccoli (cut small)
*2 cups cabbage slaw
*i gala apple (sliced super thin)
*i carrot, shredded
*1 tablespoon golden raisins
*1 tablespoons slivered almonds
*1 tablespoon greek yogurt (seasoned with garlic powder, onion powder, salt & pepper)
*dash of rice wine vinegar (to taste)
*olive oil, light drizzle
chill and let blend, serve with fish or chicken!
Here's a fun little recipe that is fun, pretty and HEALTHY! Whip up this "pasta" dish and serve with a nice glass of wine for dinner!
*two yellow squash
*one cup cherry tomatoes/halved
*3 TBS pine nuts
*2 TBS olive oil
*salt, pepper and Italian seasoning
Using a spiralizer or similar tool, use the squash & zucchini to make "pasta" strands. I then add this to a saute pan with olive oil and cherry tomatoes and seasonings. Toss until softened and add your favorite garnishes. Here I used feta cheese and pine nuts, but the possibilities are endless!