Categories
AVOCADO

Avocado Egg Salad Recipe

Avocado adds a twist to classic egg salad. Easy avocado egg salad recipe with celery, fresh herbs and lemon juice. Jump to the Avocado Egg Salad Recipe now or read on to see how we make it.

We love egg salad. In fact, we’ve shared our go-to egg salad recipe before. We really don’t like to add too many ingredients to it — a little mayo, some celery and fresh herbs are all we need.

That is until we stumbled across the idea of adding avocado to it. The thought of combining two of our favorite ingredients into one creamy and easy egg salad made us giddy.

This recipe is so simple!

Simply mash avocado with a tiny bit of mayonnaise then stir in chopped eggs, celery, lemon juice and herbs.

Looking for a mayo-free version, try swapping it out for nonfat or low-fat yogurt or just stick to avocado and leave the mayonnaise out completely.

When you stir everything together, try to keep things a little chunky. Then, season with salt and pepper and enjoy as you would any egg salad.

We like to make open-faced sandwiches, but spooning this on top of a big salad would be delicious.

Avocado Egg Salad Recipe
Avocado Egg Salad Recipe

INGREDIENTS

  • 1 medium avocado, pitted and peeled
  • 2 tablespoons mayonnaise, or Greek yogurt (try homemade mayonnaise)
  • 1 1/2 teaspoons fresh lemon juice
  • 4 hard-boiled eggs, peeled and chopped
  • 1 medium-length celery stalk, finely chopped (about 3 tablespoons)
  • 1 tablespoon finely chopped chives, parsley or dill
  • Salt and black pepper, to taste

Directions

  1. Mash avocado, mayonnaise and lemon juice together in a medium bowl. Stir in the eggs, celery and chives. Season with salt and pepper, to taste.

You can find complete recipes of this Easy Avocado Egg Salad Recipe in inspiredtaste.net

Categories
HEALTHY

Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing

I’m suddenly hooked on salmon salads. They are healthy, filling and perfectly flavorful. Last time I shared a Greek version and this time around I added Mexican flavors. I can’t say which I like better so be sure to try them both! Like I mentioned before you can substitute chicken for the salmon for a cheaper alternative (cooking times will be longer), but I’d definitely recommend trying it with the salmon at least once.

This dressing can also be made as a delicious veggie dip, simply omit the milk/olive oil. If you are looking for an easier dressing you could use this recipe here and just add milk (and a little olive oil if desired) to thin.

You are going to love the way this Avocado Greek Yogurt Ranch Dressing pairs with this seasoned and grilled salmon! If you don’t want to do the extra work of getting all the ingredients for the salad you could just eat it as salmon with the dressing then have some sort of rice or something as a side. Or you could have it in tacos, I’m always game for tacos. The salad is a great way though to get a generous serving of veggies in your diet plus it’s perfect for summer! And once you try this healthy avocado dressing you’ll be hooked!

Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing
Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing

Ingredients

Salmon

  • 4 (5 – 6 oz) skinless salmon fillets
  • 1 tsp ancho chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1 1/2 Tbsp olive oil, plus more for grill
  • Salt and freshly ground black pepper
  • 1 lime, halved

Salad

  • 1 head Romain lettuce
  • 10 oz grape tomatoes, halved
  • 1 cucumber, peeled and chopped
  • 1 1/2 cups fresh corn
  • 1/2 red onion, sliced and rinsed under cool water to remove harsh bite
  • 1/4 cup cilantro leaves (optional)
  • 4 oz Queso Fresco or Feta cheese
  • Avocado Greek Yogurt Ranch Dressing, recipe here

Directions

For the salmon:

  1. Preheat a grill over medium-high heat. In a small bowl whisk together chili powder, cumin, paprika and onion powder. Brush both sides of salmon with olive oil then season both sides with salt and pepper then sprinkle spice mixture evenly over both sides of each fillet. Dip a paper towel in olive oil then using long handled tongs, brush grill with olive oil. Add salmon to grill and cook about 3 minutes per side, or to desired doneness. Remove from grill and squeeze fresh lime juice over tops.

You can find complete recipes of this Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing in cookingclassy.com

Categories
DESSERT

VEGAN LEMON CAKE

Italy is one of my favorite countries to visit: the beautiful coastlines, historical cities, charming villages and passionate people – and of course: the food!

Italian cuisine is one of the most vegan-friendly in Europe. Sure, they throw parmesan on top of everything, but often they just give you a bowl on the side where you add it yourself, and if not you can pretty much always ask them to omit it in your dish.

Italian cakes however have received very little attention (except for gelato), which is a shame because there are so many delicious treats to try out – like this vegan lemon cake with olive oil!

The traditional lemon and olive oil cake comes from southern Italy and includes eggs, but in this vegan version you can’t notice that there aren’t any eggs at all!

The cake has a lovely balanced flavor of lemon and is neither too sweet nor too tangy, and with just a hint of flavor from the olive oil. This is Italy in a nutshell, if you ask me ;).

Ingredients

  • 2 cups of flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup sugar
  • zest of a lemon
  • ½ cup olive oil
  • 1 ½ tbsp water
  • 1 cup soy yoghurt
  • 1 tsp vanilla powder (optional, can be substituted with vanilla essence)
  • ¼ cup lemon juice
  • 50 g (1.76 oz) vegan butter, melted

Lemon Glaze

  • 1 cup icing sugar
  • 1 ½ tbsp lemon juice

Instructions

  1. Preheat the oven at 160°C/320F. Grease a bread form and line the inside with a baking sheet.
  2. Sift the flour in a bowl and combine with baking powder, baking soda, vanilla powder, salt, lemon zest and sugar.
  3. Add water, olive oil, vegan yoghurt, lemon juice and melted vegan butter and quickly combine all the ingredients to a smooth batter (be careful not to overmix).

You can find complete recipes of this VEGAN LEMON CAKE in sofiavonporat.com

Categories
DESSERT

HEALTHY OAT & BLUEBERRY BLENDER MUFFINS

Delicious and super healthy, these gluten free Oat & Blueberry Blender Muffins are so easy to make and nutritious enough to have for breakfast!

I promised myself that I was going to get better at breakfast time in 2016. Although I always have great intentions to encourage the kids to eat a wider and more varied diet at breakfast time, I still find myself falling back on the same breakfasts when we are in a rush during the week.

I have seen Blender Muffin recipes all over pinterest lately. This recipe in particular caught my eye and I decided to adapt it to make these super delicious and healthy Oat & Blueberry Blender Muffins. Perfect for busy mornings when I don’t have enough time to prepare a breakfast from scratch.

First of all I have to stress how easy this recipe is. All you need to do is chuck the ingredients into a blender or food processor and blitz until they are all combined. No hard graft needed in mixing or stirring!

These muffins are super nutritious too; made with oats rather than wheat flour and honey instead of refined sugar. They are perfect for breakfast, packed full of slow releasing carbs and fibre and make a great snack for kids too.

One thing I should point out is that because these muffins are made with oats, they are denser than normal muffins. So if you are expecting a super light and fluffy muffin then I don’t want to disappoint you. However, I really like the texture of these muffins and even though they are quite dense, they feel really hearty and filling.

INGREDIENTS

  • 2 cups / 100g rolled oats
  • 2 large ripe bananas
  • 2 large eggs
  • 1 cup greek yogurt
  • 3 tbsp honey
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp vanilla extract
  • pinch of salt
  • 1 cup / 125g fresh or frozen blueberries

Recipe adapted from Le Creme De La Crumb
INSTRUCTIONS

  1. Preheat the oven to 390f / 180c. Line a muffin tray with muffin cases and spray them with a little spray oil.
  2. Put all the ingredients except the blueberries into a blender or food processor and blitz until all combined. Stir in half the blueberries.

You can find complete recipes of this HEALTHY OAT & BLUEBERRY BLENDER MUFFINS in myfussyeater.com

Categories
HEALTHY

GRILLED SPICY LIME SHRIMP WITH CREAMY AVOCADO CILANTRO SAUCE

Grilled Spicy Lime Shrimp with Creamy Avocado Cilantro Sauce has a simple but full of flavor and spice marinade.  The creamy avocado cilantro sauce is the perfect cool and creamy dipping sauce.

Do you ever get through a week and are just so happy that you survived? That was last week for me. I barely made it. It was the last week of school plus we are in the moving process. On top of it all my little girl turned two! We were able to pull it all together and managed to have an amazing Finding Nemo Birthday Party. If you follow me on instagram you will see her amazing cake! My little girl is obsessed with “Meno” and loved every minute of it. We may have given her her presents to her in Amazon boxes but we totally pulled it together! It was a huge success.

We are loving the warmer weather here and since we have been so busy lately we are loving to grill. My husband LOVES shrimp and asks me to cook it all of the time. I decided to make an easy marinade for these shrimp that really packed a punch. It had such a delicious blend of spices and the result was amazing.

The great thing about shrimp is that they are so easy to cook!  They grill up in just a matter of minutes.  The marinade on these shrimp is out of this world!  It has such a great blend of spices and flavor.

My favorite part was the Creamy Avocado Cilantro Sauce. It was so cool and creamy on these spicy lime shrimp. We are a family of dippers so most everything involves a dip. And this dip was the perfect compliment to help cool down the spice in the shrimp.

You guys are going to LOVE this recipe. It is such a quick and easy recipe that is absolutely delicious, especially if you love shrimp! This should go on your list of things to grill. You are going to love it!

Ingredients

  • 1 pound of shrimp, peeled and deveined
  • Juice of one large lime
  • 3 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes

Creamy Avocado Cilantro Sauce:

  • 1 avocado split and pitted
  • ½ cup lowfat greek yogurt
  • 1 clove garlic, minced
  • juice of 1 lime
  • 2 tbsp cilantro, chopped
  • salt and pepper to taste

Instructions:

  1. In a small bowl whisk together lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, red pepper flakes. Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes.
  2. Preheat the grill to medium heat. Put the shrimp on skewers and place on the grill. Grill on each side for about two minutes or until no longer pink.

You can find complete recipes of this GRILLED SPICY LIME SHRIMP WITH CREAMY AVOCADO CILANTRO SAUCE in therecipecritic.com

Categories
HEALTHY VEGAN

roasted veggie pitas with avocado dip

Top o’ the Roasted Veggie Pita with Avocado Dip Monday to ya!
Bleh. Do you just want to kick me sometimes?
There is only one reason that it is a Top O’ The Monday kind of morning, and it is not the fact that I’m battling a throat-attacking cold, or the fact that we are embarking on some travels in just a few days for which I still have no hotels reserved, or the fact that our second bedroom/office is currently door-less because of a home fix-up project gone bad. Anti-inspiring Monday Things, I hereby banish you to another day. Or another life. Be gonesies.
Today there’s a new kinda Monday in town today and it involves spicy roasted cauliflower, semi-crispy roasted chickpeas, and velvety-creamy avocado dip all wrapped up in a super soft whole wheat pita and dollop-ed with Greek yogurt like a champ.
Things are looking wayyyy up.In addition to the beauty of these Roasted Veggie Pitas with Avocado Dip on a Monday, we have some other happy news on the horizon: soon and very soon, we are going to be in Florida! I can’t even tell you how excited this makes me. The South. The warmth. The sun and palm trees and green life all around. But then I remember that it’s currently zero degrees in Florida. Like, what? HOW. WHY. This is such a crime of nature.
Packing for the trip, which is already a personal struggle of mine, just went from Regular Bad all the way to Red Alert Overboard Zone Bad. Sandals, shorts, tanks, plus all my thickest sweaters and scarves. Maybe a blanket? Plus sunglasses and sunscreen, but don’t forget mittens.
The good news is that one of my most favorite things to do on vacation is EAT. And you can do that in any temperature. And you can especially do that in Charleston, which, as you’ve told me time and again, is a Foodie Paradise. Yes, friends, we officially made the decision that for our Florida-conference-weekend-travel-extension, we’re going to drive north to spend a few days in Charleston. Ugh. This is all your fault. THANKS A LOT.
I’m not telling you because I’m expecting you to comment with your detailed restaurant recommendations so we can eat the best of the best of the best while in Charleston, buuuut if that happened, I wouldn’t be mad about it.

INGREDIENTS :
For the Avocado Dip

  • 2 ripe avocados
  • 1-2 cloves garlic (go for one clove or less if you’re sensitive to strong garlic tastes)
  • 2 tablespoons olive oil
  • 2 tablespoons water (more as needed)
  • a handful of cilantro
  • ½ teaspoon salt
  • 1 teaspoon cumin
  • half of a Serrano pepper (more or less depending on how much heat you want)
  • juice of one lime

For the Roasted Veggies

  • 2 heads cauliflower, cut into small florets
  • 2 14-ounce cans chickpeas, rinsed and drained
  • 1-2 teaspoons chili powder
  • 1-2 teaspoons garam masala
  • ½ teaspoon cayenne pepper if you want spicy
  • oil oil for drizzling
  • salt and pepper to taste
  • 8 small whole wheat pitas
  • Greek yogurt for topping

INSTRUCTIONS :

  1. Veggies: Preheat the oven to 425 degrees. Pat the cauliflower and chickpeas dry with paper towels.
  2. Arrange in a single layer on one large baking sheet or two baking sheets.
  3. Drizzle with olive oil and sprinkle with spices. Give the pan a gentle shake to sort of mix things around.
  4. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes.
  5. The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy.
  6. Avocado Dip: While the veggies are roasting, puree the avocado dip ingredients in a food processor. Set aside.
  7. Assembly: Spread each pita with a spoonful of avocado dip and top with roasted veggies.
  8. Sprinkle with extra salt, pepper, cilantro, and a dollop of Greek yogurt

You can find complete recipes of this roasted veggie pitas with avocado dip in pinchofyum.com

Categories
DESSERT GLUTEN FREE

SKINNY OATMEAL BROWN SUGAR MUFFINS

Even though I feel like January is the anti-desserts month, my sweet tooth didn’t get the message.
Thankfully the muffins won’t jeopardize your New Year’s resolutions and are skinny jeans-friendly.
It’s a dump-everything-all-at-once into one bowl and stir recipe, my favorite kind.
The muffins are very soft, moist, super springy, have wonderful chewiness, and great texture thanks in part to the oats. But there’s no oil or butter, no dairy, and just 1/4 cup of dark brown sugar in the entire batch. Really. Most of the sweetness comes via sugar-free pancake syrup. If you want to use real maple syrup, feel free, but the muffins won’t be as skinny since real syrup is packed with calories.
I used Silk Unsweetened Vanilla Almondmilk and it’s tied with Silk’s newer Unsweetened Cashewmilk as my two favorite milks for baking. Very low in calories, high in calcium and protein, very smooth, and irresistibly creamy.
I get great results every time. Switching to Silk is an easy, delicious way to start adding more plants to your diet. Like the plants Silk is made from, when your body gets everything it needs to be healthy, it blooms. Sign up for the Silk newsletter to receive recipes and healthy tips.
To keep the muffins dairy-free, I used Silk Vanilla Dairy-Free Yogurt although you can substitute with your favorite Greek yogurt or lite sour cream if that’s what you keep on hand.

INGREDIENTS :

  • 1 large egg
  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant; they’re finer and act more like flour and batter will be too dry)
  • 1/2 cup Silk Unsweetened Vanilla Almondmilk (Silk Unsweetened Cashewmilk or another milk may be substituted)
  • 1/2 cup sugar-free pancake syrup (lite syrup or real maple syrup may be substituted)
  • 1/4 cup dark brown sugar, packed (strongly recommend dark, although light brown may be substituted)
  • 1/4 cup Silk Vanilla Dairy-Free Yogurt (Greek yogurt, sour cream, or lite sour cream may be substituted)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 to 1/2 teaspoon salt, or to taste

INSTRUCTIONS :

  1. Preheat oven to 350F. Spray 10 of the 12 cavities of a Non-Stick 12-Cup Regular Muffin Pan (note you will not use all 12) very well with cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners.)
  2. To a large bowl, add all the ingredients and whisk until smooth and combined, without needlessly over-mixing.
    Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into 10 of the cavities of the prepared pan, filling each cavity no more than 3/4-full or muffins will overflow while baking.
  3. Bake for about 20 minutes or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  4. Use your judgment when evaluating doneness because muffin pans, ovens, ingredients, and climates vary. Start watching closely at about 16 minutes.

You can find complete recipes of this SKINNY OATMEAL BROWN SUGAR MUFFINS in averiecooks.com

Categories
DESSERT

BERRY OAT BREAKFAST SMOOTHIE

A creamy and healthy berry oat breakfast smoothie is the perfect start to the day! Whip one up in minutes and enjoy it’s oaty fruity flavor!
Good morning!
Or afternoon. Or midnight. I have no idea when you’ll be reading this. But hopefully at some point you’ll be taking a quick glance at this in the morning time because you’ll be whipping up this oaty berry refreshing goodness for yourself. And when you do….
Good morning sunshine.

INGREDIENTS

  • ½ cup old fashioned rolled oats
  • 1 cup milk (more as needed)
  • ½ cup frozen berries
  • 3 tablespoons honey (or to taste)
  • ⅓ cup vanilla yogurt or greek yogurt
  • ¼ cup ice

INSTRUCTIONS

  1. Add all ingredients to a blender. Cover tightly and pulse until ice is broken up, then puree until smooth. Taste and add sweeter if needed or milk if it is too thick. Serve immediately.

You can find complete recipes of this BERRY OAT BREAKFAST SMOOTHIE in lecremedelacrumb.com

Categories
DESSERT

BANANA SPLIT PANCAKES

Perfectly fluffy oatmeal pancakes topped with banana, strawberries, and a kiss of dark chocolate chips, these Banana Split Pancakes are a healthy spin on dessert pancakes!
Pancakes are easily one of my favorite treats. Dare I say I love them more than actual cake?
I do! Seriously! In fact when my sweet tooth gets out of hand, I’m much more likely to bake a small batch of chocolate chip pancakes than their cookie counterpart and vanilla pancakes with a dollop of whipped cream on top? Totally knock out a cake craving for a fraction of the effort and calories.
Is that weird? I really like making pancakes, yo!
#sohungry #solazy
Since my key lime pie pancakes were such a hit around here, I decided it would be fun to tackle a few more desserts in pancake form. Next up? Banana split pancakes!
Because I don’t like to “break the bank” calorically with my treats annnnd because I want to be able to fit these bad boys into weekly rotation around here, I’ve amped up the health factor on these pancakes by swapping out a few ingredients.
Coconut oil makes a fantastic sub for butter or vegetable oil while a mixture of white wheat flour and ground oats jazz up both the flavor and fiber content of these pancakes. Instead of buttermilk, they feature Almond Breeze Almondmilk and Greek yogurt with a little bit of lemon juice, a combo that yields ultra fluffy pancakes that double as a pillow.
A food pillow.
A … OK I’ll shut up now. Pancakes!!! Fruity, fluffy, fantastic pancakes!!! Need I say more?
Rhetorical question. If I talk anymore I’m certain y’all will run screaming in the other direction. On to the recipe!

Ingredients:

  • 1 cup Unsweetened Almond Breeze Almondmilk
  • 7 oz Greek yogurt (plain or vanilla)
  • 2 TBSP fresh lemon juice
  • 3/4 cup old fashioned rolled oats (or oat flour)
  • 1 + 1/4 cup white wheat flour
  • 2 TBSP sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 3 TBSP coconut oil, melted + cooled slightly
  • 1/2 a banana, chopped or sliced thin

TASTY TOPPINGS:

  • sliced banana
  • chopped strawberries
  • dark chocolate chips
  • pure maple syrup

Instructions:

  1. In a mixing cup, whisk together almond milk, Greek yogurt, and lemon juice.
  2. Allow mixture to sit and thicken.
  3. Using a food processor, blender, or mortar and pestle, grind your oats into a flour. Coarse is fine, but the more flour-like you can get yours oats the fluffier and smoother the pancakes will be. Yum!

You can find complete recipes of this BANANA SPLIT PANCAKES in peasandcrayons.com

Categories
HEALTHY

Spinach & Bean Burrito Wrap

You’ll love that our Spinach & Bean Burrito Wraps not only tastes amazing, but they are also packed with with tons of nutrients! Each wrap has a whopping 13 grams of protein and one whole cup of spinach. These yummy wraps are a perfect choice for Meatless Mondays!

Ingredients:

  • 6 cups baby spinach, loosely packed
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 1/2 cups cooked brown rice or Mexican Rice, (recipe for Mexican Rice recipe)
  • 1/2 cup chopped romaine heart lettuce
  • 1/2 cup grated cheddar cheese, reduced-fat
  • 1/2 cup salsa (recipe), optional Pico de Gallo
  • 6 tablespoons Greek yogurt, fat-free
  • Kosher or sea salt to taste
  • 6 (8″ whole grain) wraps or tortillas

Directions

  1. To warm tortillas, preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet and warm 15 minutes while preparing ingredients.
  2. Place spinach in a food processor and pulse until finely chopped, or use a knife to dice leaves. In a large skillet turn to medium-heat, add black beans and spinach. Heat until spinach is wilted, approximately 3 minutes.

You can find complete recipes of this Spinach & Bean Burrito Wrap in skinnyms.com