Sentences with phrase «about adding avocado»

I've never thought about adding avocado to pasta before, but I am excited to have a creamy, dairy - free addition to a bright, springtime dish.

Not exact matches

I've been thinking about replacing the avocados and my best recommendation would be to add 1 cup of soft boiled peas and 1/3 a cup of soaked cashews into the sauce instead.

Plus there are so many different ways to go about making the blender base: nut butter, coconut, avocado, and this recipe is adding a low - fat option to that creamy dreamy list.

Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful of cilantro leaves, lime juice, salt, and garlic to taste plus a bit of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a head of red cabbage and add a handful of cilantro, about 3 tbsp apple cider vinegar, a drizzle of honey, and sea salt).

I had a VERY tough time blending the avocado mixture so I ended up adding about a cup of water.

Add about 2 - 3 T of hummus to each wrap, then about 1/3 cup shredded carrot, a few slices of bell pepper, and a few slices avocado (plus any other veggies you like!).

Couple of observations: the avocados definitely flavored the filling so I melted about 1/4 cup dark chocolate and added to the filling.

There is something super-comforting about adding a creamy dressing on top of any salad, and avocado is basically the perfect thing to make a creamy dressing without using any weird processed ingredients!

My favorite thing about this quick and easy burrito bowl is that you can customise it just like you'd customise your burrito — I've already planned that next time I'll make the avocado into guacamole and add it on top and layer the elements side by side like I did in this Tropical Quinoa Bowl — just because.

- about 2 - 3 cups mixed salad greens -1 small tomato (these are not on the original salad — I added them)- about 1/4 cup cucumber slices - roasted spiced almonds (I picked up the rosemary Marcona almonds from Trader Joe's, which are amazeballs)-1 / 4 of an avocado - about an ounce of Parmesan cheese, freshly grated - amazing red wine vinaigrette, which I came pretty close to replicating, see below

Avocado toast is a staple year round but something about adding tomatoes and pesto makes it the perfect light summer - y breakfast.

The second time I used coconut flour as well, but I added about 1/3 cup of milk (you could use coconut milk) and 2tbs of melted butter (could use coconut oil or perhaps even avocado) and I also added some semisweet chocolate chips.

I always add some cumin (about 1/2 tsp per avocado) and about half as much chili powder, and I get good reviews from my eaters.

I cut the mayonnaise down to three tablespoons and added one mashed avocado and the juice from one, small lime and about one teaspoon of Sriracha sauce and several minced garlic cloves.

To the bowl, add about 3/8 cup blackened chickpeas (a fourth of the recipe); a big handful of chopped cabbage; 1/4 cup salsa (or to taste); and top with 1/4 cup of the avocado mixture.

Everything about these Shrimp and Avocado Tostadas is super fresh and yummy, and they have the perfect combination of flavors and textures: Crunchy tostada shells with cream avocado, crispy bell peppers and juicy tomatoes, and of course — the shrimp and feta cheese add the perfect flavor to the wholeAvocado Tostadas is super fresh and yummy, and they have the perfect combination of flavors and textures: Crunchy tostada shells with cream avocado, crispy bell peppers and juicy tomatoes, and of course — the shrimp and feta cheese add the perfect flavor to the wholeavocado, crispy bell peppers and juicy tomatoes, and of course — the shrimp and feta cheese add the perfect flavor to the whole thing.

Also, I halved the about of sugar, and added mashed avocado to compensate for the missing moisture content that the maple syrup adds to the finished product.

Add half of the avocado and about three quarters of the cooked edamame to a blender.

Approx. 1.5 cups almond milk (or milk of choice), add more if you prefer a runnier smoothie 1/3 cup of walnuts, or about 20g 1/4 of an avocado 2 tablespoons chia seeds 1 tablespoon raw cacao (or to taste, I like my chocolate intense, I added an extra half tablespoon) 2 heaped teaspoons maple or rice malt syrup, or sweetener of choice, to taste 1 heaped teaspoon maca powder (optional) 1 heaped teaspoon raw cacao nibs 1/4 teaspoon cinnamon Pinch of vanilla powder (or essence) Pinch salt Leave half the walnuts and cacao nibs aside.

Add avocados to grill (skin side up and flesh against the grill) and cook until warmed and grill marks appear, about 4 - 7 minutes.

Add California avocado pesto mixture above, and cook and stir until heated through, about 1 — 2 minutes.

i added some sliced avocado on top because there's something about miso and avocado that i can't get enough of.

A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.

It's all about the detox this winter and although I usually juice my green veg as I prefer the texture, I also like to make the odd smoothie in the vitamix or nutribullet so that I can get the superfoods in like spirulina, and add an avocado which I don't do when juicing.

I find the mushrooms give the pizza hearty flavor and nice texture while the avocados add the creaminess that I love about traditional avocado rolls.

Add the avocado to the bowl and whisk the mixture using a hand or stand mixer until it thickens up, and doubles in size, about ten minutes.

In each bowl, add 1 / 2c of the cauli rice, a handful of shredded kale, a few radish slices, a handful of diced cucumber, about 1/4 cup of the beets and 1/4 of a sliced avocado.

Just exclude the water and coconut meat / cashew, add about two more avocados and adjust the amount of agave to taste.

Add the avocado puree and coconut oil, and mix until combined (about 30 seconds).

One of the great things about this salad is that you can make it the day before and let it sit in the refrigerator, adding the avocado just before serving it.

Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2 - 3 minutes.

I added a little avocado oil to 2 1/2 cups of raw almonds and had butter in about three minutes.

Add diced Fresh California Avocado, croutons, cilantro leaves, sea salt, and about 1/4 cup of the olive oil.

I'm trying to be liberal about just adding in more of those (awesome good) things — like pumpkin seeds, hemp seeds, chia, avocado etc — wherever I can... without thinking about it.

Raw Creamy Avocado Pesto Yield: about 1/2 cup You will need: food processor, cutting board, knife, liquid measuring cup, measuring cups and spoons 1 cup fresh basil 1 avocado, ripe 1/2 cup walnuts 3 T hemp seeds 2 cloves garlic 1/4 cup olive oil (for a more sauce like consistency, add 3 - 4 T... [Read mAvocado Pesto Yield: about 1/2 cup You will need: food processor, cutting board, knife, liquid measuring cup, measuring cups and spoons 1 cup fresh basil 1 avocado, ripe 1/2 cup walnuts 3 T hemp seeds 2 cloves garlic 1/4 cup olive oil (for a more sauce like consistency, add 3 - 4 T... [Read mavocado, ripe 1/2 cup walnuts 3 T hemp seeds 2 cloves garlic 1/4 cup olive oil (for a more sauce like consistency, add 3 - 4 T... [Read more...]

Double Chocolate Chunk Cookies (gluten free, dairy free) Yield: 12 cookies You will need: measuring cups and spoons, mixing bowl, wooden spoon, baking sheet 1 1/4 cups almond meal flour (other nut flours work too) 2 - 3 T cacao powder 1/4 tsp salt 1 tsp baking soda 2 tsp vanilla extract 1/4 cup coconut oil, avocado oil or olive oil (add about half of this to start to check the texture - see below) 1/4 cup honey or maple syrup 1/4 cup dark chocolate pieces 1.

1 1/4 cups almond meal flour (other nut flours work too) 2 - 3 T cacao powder 1/4 tsp salt 1 tsp baking soda 2 tsp vanilla extract 1/4 cup coconut oil, avocado oil or olive oil (add about half of this to start to check the texture — see below) 1/4 cup honey or maple syrup 1/4 cup dark chocolate pieces

Add about 1 tablespoon of healthy fat either via cooking oils, salad dressing, nuts, seeds, or avocado.

In our house we add them to just about everything... avocado toast, salads, smoothies, peanut butter sandwiches, yogurt, chia seed pudding, pasta, oatmeal, soups, you name it!

I had a large, very ripe avocado that I needed to use — stuck it in the mixture before using the blender and added about a tablespoon more fresh lemon juice and blended as instructed.

Foods other than oils can contribute as much or more saturated fat, e.g. adding a can of coconut milk to a recipe adds as much saturated fat as about 1.5 cups of olive oil; 1 avocado has more saturated fat than 2 tbsp of olive oil, and an oz of several types of nuts and seeds have the almost the same amount as 1 tbsp oil.

Add the avocado and sugar, and blend until well combined (about 1 minute).

If you add about 1/4 cup avocado, like me, that would be 1 blue too.

Add a small drizzle of avocado oil (enough to lightly cover the base of the skillet) and heat through for about 1 minute.