Categories
AVOCADO HEALTHY

Healthy Avocado Chicken Salad

Tastes so good you won’t believe it’s healthy!

If you love chicken salad and avocados, then you are going to go ga-ga for this recipe. After my first bite , I had an OMG moment. How can this taste THIS GOOD and be HEALTHY!

To make this recipe even more awesome, I used 1/2 mayo and 1/2 plain Greek Yogurt. YUM! Double bonus…. my daughters loved it 🙂

INGREDIENTS

  • 2 cups shredded chicken
  • 1 avocado
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tsp lime juice
  • 1 tsp fresh cilantro
  • ¼ cup mayo
  • ¼ cup plain Greek Yogurt

INSTRUCTIONS

  1. Mix all ingredients in a large bowl. Cover and refrigerate for at least 20-30 minutes to let all those yummy flavors blend together.
  2. Serve on your favorite bread, crackers, pita pocket or on a bed of lettuce.

You can find complete recipes of this Healthy Avocado Chicken Salad in familyfreshmeals.com

Categories
AVOCADO HEALTHY

Cucumber, Tomato, and Avocado Salad

 

Instructions:

  • 1 English cucumber
  • 4 Roma tomatoes
  • 3 ripe avocados
  • ½ red onion
  • ¼ cup cilantro
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • 2 Tbsp. extra virgin olive oil

Directions:

  1. Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl.
  2. Toss with olive oil, lemon juice, salt, and pepper.

You can find complete recipes of this Cucumber, Tomato, and Avocado Salad in buzzfeed.com

Categories
AVOCADO HEALTHY

BACON AND AVOCADO MACARONI SALAD

A simple macaroni salad loaded with fresh avocado and applewood smoked bacon tossed in a lemon-thyme dressing – the best macaroni salad I’ve ever had!

When Fresh and Easy started opening up around town, I honestly didn’t know what to think of it. I already had my grocery routine down, starting my Saturday morning grocery store errands at Trader Joe’s and then finishing up at my local grocery store. But surprisingly enough, I could find everything that I needed right at Fresh & Easy, saving me from an extra grocery store trip. Plus, their prices are very comparable to Trader Joe’s (if not cheaper), there are no lines to the cash register and they always have these weekly $5 off coupons (expires 7/7).

So with my most recent Fresh & Easy shopping adventure, I stocked up on some elbow macaroni pasta, bacon, avocado, fresh thyme and a bag of lemons in hopes of making an out-of-this-world-type macaroni salad. And boy, was I in for a treat.

This simple macaroni salad of just three main ingredients comes together so beautifully as they get tossed in an incredibly creamy lemon-thyme dressing. It has such a wonderful burst of fresh flavors with just enough savoriness from the fatty, crisp, salty bacon. It’s become my most favorite summer picnic recipes yet!

INGREDIENTS:

  • 12 ounces elbows pasta
  • 5 slices bacon, diced
  • 2 avocados, halved, seeded, peeled and diced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 teaspoons fresh thyme leaves, for garnish

FOR THE LEMON THYME DRESSING

  • 3/4 cup mayonnaise
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 tablespoons lemon zest
  • 1 tablespoon sugar
  • 1 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil

DIRECTIONS:

  1. To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

You can find complete recipes of this BACON AND AVOCADO MACARONI SALAD in damndelicious.net

Categories
AVOCADO DESSERT GLUTEN FREE HEALTHY VEGAN

HEART BROWNIES

I call dibs on that center brownie with the oozing caramel heart. You can have the rest. Wait wait, I want a corner piece, too! I choose the lower right–though it’s the smallest, it has another oozing caramel heart.

The way to my heart is oozing chocolate caramel hearts, did you know?

More fun facts about me: I spent 30 minutes in Target last week sorting through every brand of chocolate hearts to find the prettiest one for brownies. I spread all of the bags out of the floor, and then went down the row, googling them one by one, to see what they looked like unwrapped. If you were one of the people that I scared away from coming down the Valentine’s Day candy aisle, I am so sorry. It’s clear now. The crazy lady is gone–you’re free to go back to Target now.

After intense research, I settled on the Hershey’s brand caramel-filled hearts. I’m a bit of a Valentine’s Day candy expert (<–click for proof!), and I believe this is the first year Hershey’s has made these hearts. Or, at least it’s the first year for the new heart design. A heart within a heart, oh so romantic! You won me over.

The runner-up was a Nestle crunch heart. Okay okay, maybe it was the runner-up because I ate most of the bag on the way home from the store and didn’t have enough to make these brownies. There are Butterfingers hearts and Reese’s peanut butter hearts this year, too! You have so many options to make the cutest heart brownies! What a time to be alive, people!

Ingredients

  • 10 tablespoons unsalted butter, diced
  • 1 1/4 cup granulated sugar
  • 3/4 cup + 2 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 9 caramel-filled chocolate heart candies (I used Hershey’s caramel hearts)

Instructions

  1. Preheat the oven to 325, and make sure an oven rack is in the lower third of the oven.
  2. Line a 8×8-inch square baking pan with parchment paper in two directions, overlapping. Leave enough excess to make handles so it’s easier to pull the brownies out once they’re baked.
  3. Next, in a large bowl, combine the butter, sugar and cocoa powder.

You can find complete recipes of this HEART BROWNIES in dessertfortwo.com

Categories
AVOCADO

Avocado Black Bean Quesadillas

Crispy quesadillas filled with beans, sautéed onions, bell pepper, avocado and lots of cheese. These avocado black bean quesadillas are filling and make a great vegetarian meal too!
Happy New Year! It’s been a great year in food and I want to thank every single one of you for supporting this small blog which has become more than just a full-time job for me. It’s become place to share healthier cooking options and hopefully have a positive impact on the way you eat and think about food!
I have many more healthy, creative, and delicious recipes in store for 2017 and I can NOT wait to share every recipe with you all! I wish you and your family a safe and happy new year, filled with plenty of delicious healthy home cooking, and lots of happy tummies! 🙂
If you’re following me on Instagram, then you might have seen my top 9 Instagram posts of 2016! Broccoli, cauliflower, zucchini and lots of cheese are some of my reader favorites!

Ingredients

  • ½ onion, sliced
  • ½ bell pepper, sliced
  • 1 tablespoon olive oil
  • ½ cup black beans, drained
  • 1 tablespoon taco seasoning
  • 4 medium soft flour tortillas
  • 2 avocados, peeled, halved, seeded and sliced
  • ¼ cup minced cilantro
  • 1 lime, cut in half
  • 1 cup light Mexican, Cheddar or mozzarella cheese
  • oil or cooking spray for grilling

Instructions

  1. In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Add the black beans and taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside.
  2. Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray.

You can find complete recipes of this Avocado Black Bean Quesadillas in gimmedelicious.com

Categories
AVOCADO HEALTHY

Healthy Breakfast Egg Muffins

It’s nice to see you, 2017! While last year will be tough to beat, I have a sneaking suspicion that the New Year is going to be quite the flavor-packed extravaganza.
We have a whole host of new recipes and guides lined up for your eating and entertaining pleasure. And we’re kicking things off on the light and tasty front with none other than Healthy Breakfast Egg Muffins.
Consider these perfectly portable egg muffins to be the equivalent of handheld omelettes. They’re high in protein and low in carbs, making them the ultimate breakfast-on-the-go. Best of all? You can customize the fillings and toppings to suit your tastes.
Not a fan of spinach? Skip it! Quite the carnivore? Stir in cooked breakfast sausage! Where’s the cheese? Add your favorite variety! This is your chance to clean out the fridge and make the most of random leftover odds and ends. (And we all know what a fan I am of leftovers!)
Once these egg muffins exit the oven, all that’s left to do is pop them from the pan into your mouth, or go the extra step and load up on toppings. I’ve opted for diced avocado and salsa. It lends a southwestern spin guaranteed to please palates of all ages.
Stay tuned for more quick and easy early morning meals and don’t forget to check out countless more healthy options for breakfast through dessert (looking at you, 5-Minute Frozen Yogurt!).

INGREDIENTS :

  • 12 large eggs
  • 1/4 cup nonfat milk
  • 1 cup chopped fresh spinach
  • 3/4 cup quartered cherry tomatoes
  • 1/2 cup diced onions
  • Sliced avocado, for serving
  • Salsa, for serving
  • Crumbled cotija or feta cheese, for serving

INSTRUCTIONS :

  1. Preheat the oven to 350°F. Grease a muffin pan with cooking spray.
  2. In a large bowl, whisk together the eggs, nonfat milk and 1/2 teaspoon pepper.
  3. Stir in the spinach, tomatoes and onions.
  4. Divide the mixture evenly between the 12 muffin pan cups and bake the muffins for 20 to 25 minutes, or until the egg is fully cooked.
  5. Remove the muffins from the oven and let them cool for 5 minutes in the pan then use a knife to loosen the muffins from the cups.

You can find complete recipes of this Healthy Breakfast Egg Muffins in justataste.com

Categories
AVOCADO HEALTHY

Tofu Teriyaki Bowl With Broccoli & Peppers

If you were to to ask me a year ago if I liked tofu, I would have responded with one of the following things: EWWWWWWWW TOFU, YUCK YUCK YUCKY YUCK. GROSS, NO! ARE YOU CRAZY?! Today, tofu is one of my favourite things to eat. Love it. Any excuse to eat tofu now and I’m all YES PLEASE, GIVE IT TO ME NOW!
My favourite way to eat tofu is with a big pile of rice. Rice, tofu, veggies, sauce. Awesomeness in a bowl. This dish is filled with yummy things: Crispy baked tofu Flavourful rice Steamed veggies The most delicious teriyaki sauce ever Eat it up, then eat some more. A satisfying bowl of delicious food. Time to eat!

INGREDIENTS :
Rice

  • 1 cup rice (I used basmati rice)*
  • 2 cups water*

Baked Tofu

  • 1 block extra firm tofu
  • 1 tbsp oil (I used avocado oil)
  • 1 tbsp cornstarch

Veggies

  • 1 small head broccoli, chopped small
  • 1 small bell pepper, thinly sliced (I used yellow)

Teriyaki Sauce

  • ¼ cup soy sauce
  • 2 tbsp sweet rice wine vinegar
  • 2 tbsp coconut sugar
  • ½ tbsp sesame oil
  • ½ tbsp fresh ginger, minced
  • 1 clove garlic, minced
  • ½ tbsp cornstarch + 2 tbsp water (mixed well)

Putting it all together

  • Sesame seeds
  • Green onions, chopped

INSTRUCTIONS :

  1. Rice : Cook rice according to package directions (usually 1 cup rice to 2 cups water*). Set aside.
  2. Tofu : Preheat oven to 425F. Wrap tofu in a clean towel, add something heavy (I usually use a few heavy cookbooks)
  3. And set aside for about 15 minutes to press out some of the water in the tofu.
  4. Slice your tofu into cubes or thin squares (like I did).
  5. Mix together cornstarch and oil. Add the tofu and coat each piece evenly.
  6. Spread tofu on a large baking sheet, lined with parchment paper or a Silplat baking mat.
  7. Bake in the preheated oven for about 15 minutes, then flip and bake for another 20 minutes until browned (a nice deep brown is ideal, but not black!).
  8. Teriyaki Sauce : Whisk together the soy sauce, sweet rice wine vinegar, sugar, sesame oil, ginger, and fresh garlic.
  9. Then add the cornstarch/water mixture.

You can find complete recipes of this Tofu Teriyaki Bowl With Broccoli & Peppers in veganinsanity.com

Categories
AVOCADO HEALTHY

ZESTY LIME SHRIMP AND AVOCADO SALAD

Talk about a light and refreshing salad that requires no cooking! Lime juice and cilantro are the key ingredients to creating this wonderful, healthy salad you’ll want to make all summer long. Made with cooked peeled shrimp and the freshest ingredients – avocados, tomatoes, red onion, cilantro and chopped jalapeño tossed with some freshly squeezed lime juice and a touch of olive oil.
I’m remaking this from the archives for lunch today, so I took the opportunity to re-shoot this since the photos needed some updating. This is perfect to serve as an appetizer, or for a lunch or light meal. You can put this over a tostada to make it a little more substantial and you can easily adapt this to suit your taste by adding more or less
cilantro, jalapeño etc.
If you plan on making this ahead of time, you can combine all the ingredients except for the avocado and cilantro and keep this refrigerated, then add them just before serving. This easily doubles for a large crowd.

INGREDIENTS:

  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1/4 tsp kosher salt, black pepper to taste
  • 1 lb jumbo cooked, peeled shrimp, chopped*
  • 1 medium tomato, diced
  • 1 medium hass avocado, diced (about 5 oz)
  • 1 jalapeno, seeds removed, diced fine
  • 1 tbsp chopped cilantro

INSTRUCTIONS :

  1. In a small bowl combine red onion, lime juice, olive oil, salt and pepper.
  2. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  3. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
  4. Combine all the ingredients together
  5. Add cilantro and gently toss
  6. Adjust salt and pepper to taste.

You can find complete recipes of this ZESTY LIME SHRIMP AND AVOCADO SALAD in skinnytaste.com

Categories
AVOCADO

AVOCADO PASTA SALAD

Avocados are one of my favorite things ever! They are healthy, rich and creamy!
I’ve been making Avocado Dressing & Dip forever… avocado is so velvety, it makes a perfect base for a dressing!
With summer coming cold pasta salads are something I serve for dinner frequently. They can be prepped ahead of time and are the perfect well rounded meal (often with protein and veggies) and great feed the kids before we run out the door to soccer practice! Even better, the leftovers are always yummy meaning lunch tomorrow is already done if we’re lucky enough to have some left!
This yummy pasta salad contains all of my favorites, fresh juicy cherry tomatoes, crispy bacon and deliciously creamy avocados! However, the best part of this recipe is the luscious avocado dressing… full of flavor and silky smooth! To make this a main dish we sometimes add chopped grilled or rotisserie chicken.
I generally make this a few hours before serving. The avocado does thicken up nicely but if you find it gets too thick, you can always add a little bit of buttermilk and give it a quick stir before serving.

INGREDIENTS:
Salad

  • 8 oz rotini or bow tie pasta
  • 1 cup cherry tomatoes, diced
  • 8 slices bacon, cooked crisp & crumbled
  • 1 green onion, thinly sliced
  • 2 tablespoons chopped cilantro
  • 1 avocado, diced
  • 1 teaspoon lime juice

Dressing

  • 1 ripe Avocado
  • ½ fresh Lime, juiced
  • ¼ cup chopped cilantro
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ Cup Buttermilk
  • salt & pepper to taste

Instructions
Dressing

  1. Place all dressing ingredients in a blender and process until smooth.

Salad

  1. Cook pasta according to package directions. Drain and run under cold water.
  2. Toss diced avocado with lime juice.

You can find complete recipes of this AVOCADO PASTA SALAD in spendwithpennies.com

Categories
AVOCADO

AVOCADO TUNA SALAD (NO MAYO)

Are you ready for your new favorite lunch recipe?  This Avocado Tuna Salad is made with no mayo!
Do you know if you’re getting enough omega 3 fatty acids?  For me, the omega 3s available in plant foods, ALA, are much easier to get in my diet than the ones found primarily in some fish, EPA and DHA. Unfortunately, the ones that are harder for me to get are the ones I need more.
EPA helps control inflammation, DHA is vital for our nervous system, including brain function (and development in children), and both are important for our heart health. These omega 3 fatty acids are probably one of the most important nutrients we can feed our bodies, yet many of us aren’t getting enough.
I’ve been turning to this Avocado Tuna Salad for one way to help me get those essential fatty acids into my body. I took the traditional mayonnaise out and added avocado in its place. This isn’t a revolutionary recipe, but I’ve been eating it for lunch every week, so I thought I’d share.
It’s not that I don’t like mayo. I like it a lot, actually. It’s just difficult to find a mayonnaise with healthy oil. Most have soybean oil, which I mostly avoid, and even the healthier varieties are made with canola oil, another one I prefer to limit. Sure, I could make my own mayonnaise, but who has time for that? Not this mama.
Avocado is a perfect stand-in for mayonnaise in this recipe. I add carrots and celery for crunch and extra veggie goodness. For a different twist, I also add just a touch of smoked paprika. I love the flavor of it and it makes this avocado tuna salad a little different than traditional tuna salad. You can definitely leave it out if you don’t have any or don’t love the smoky flavor of it.
I use Wild Planet Wild Albacore Tuna, which is only cooked once (many tuna brands are cooked twice which diminishes their nutritional content) and is packed without oil, water, or fillers. According to their website, this tuna is not only rich in omega 3s but also has lower mercury content due to the smaller size of fish they catch. I highly recommend this brand. I find this brand at Costco or you can get it on Amazon.
I think this salad is perfect on top a bed of lettuce. It’s a filling, yet light lunch. I hope you love it, too!

INGREDIENTS

  • 1 (5 ounce) can wild albacore tuna
  • 1 small/medium avocado
  • 1 carrot, chopped
  • 1 celery stalked, chopped
  • 2 tablespoons lemon juice
  • ½ teaspoon dried dill weed
  • ⅛ teaspoon smoked paprika

INSTRUCTIONS

  1. In a medium bowl, mash together the tuna and avocado.
  2. Add the remaining ingredients and mix well.

You can find complete recipes of this AVOCADO TUNA SALAD (NO MAYO) in happyhealthymama.com