Sentences with phrase «avocado halves for»

Top it with a slice of protein - packed melted Cheddar cheese and tomato, and «sandwich» that between two silky - smooth avocado halves for a fresh, healthy meal that will put the drive - through to shame.

Scoop it up with romaine lettuce boats, or add to avocado halves for a meal.

Not exact matches

My advice for a banana replacement in smoothie would be half an avocado.

I would say just half the recipe and use half a mango and half an avocado, as it won't keep that well in the fridge for more than 24 hours.

Hi Madaleine, you could use half an avocado instead for the texture.

I then add half an avocado and a spoonful of almond butter to make each sip extra specially creamy, plus a little ginger for a kick and some bee pollen for a honey - like touch.

For this creamy Key Lime Pie Smoothie, I use spinach, a half of an avocado, almond milk, lime juice, honey, a few cubes of ice and my secret ingredient, a packet of Carnation Breakfast Essentials Classic French Vanilla Powder.

Set aside for 15 minutes 5) When ready to serve, spread half the beet mixture onto a large plate or shallow bowl 6) Top with micro greens, chopped herbs, avocado, peas, and the more of the beet mixture.

For square waffles, top one half with fried egg, bacon, tomato and avocado slices.

Cut your avocados in half carefully and reserve skins for the shell of the Easter eggs.

Once the flesh has been scooped out, halved avocado skins make pretty single - serving cups for guacamole; serve them on saucers, surrounded by tortilla chips.

To create eggs from your pudding filled avocado halves, thaw the frozen halves for about 1 hour.

Ingredients: 190 g (1 1/2 cup) flour 40 g (3/4 cup) sliced coconut, or shredded if you prefer 1 teaspoon baking powder 1 teaspoon vanilla sugar 1/4 teaspoon fine salt 225 g (1 cup) butter or avocado oil for a healthier choice 220 g (1 cup) granulated sugar 2 eggs 10 strawberries, cut in half 2 - 3 rhubarbs, cut into...

I love adding half an avocado to my salad at lunch because it's so delicious and it sticks with me for the rest of the afternoon.

Ingredients: Serves 2 for a snack or appetizer 1 avocado 1 can of chickpeas 1 can of red kidney beans 1/4 of a bottle of Galeos Miso Southwest Spicy dressing Fresh pico de gallo to top each half

I added in a small chunk of frozen spinach for that green hue, and a little extra nutrition, then I went with half of a small avocado which added in healthy fats and a little more green!»

Plus I'm always up for a bowl that can be topped off with half an avocado, any time of year.

That way, all you have to do is fry up an egg in your adorably unnecessary single serving egg pan, nuke your sweet potato for half a minute, smash some avocado and salsa (I love Frog Ranch hot salsa) in the middle and top it with the egg.

1 tablespoon extra virgin olive oil 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon bittersweet smoked paprika 1/4 teaspoon ground turmeric Freshly ground black pepper 2 - 3 chicken breast halves (about 1 1/2 pounds) Avocado oil or ghee, for cooking

This morning, I was in the mood for a smoothie bowl, so to thicken the Breakfast Smoothie recipe I added half of an avocado and 1/4 cup of almond milk instead of the 1/2 cup.

200 ml Almond Breeze ® Unsweetened Almond Milk 1 tablespoon Chia seeds — see info below 1 tablespoon Golden Linseeds — rich in Omega 3 a good dollop of 0 % Natural Greek Yogurt (for extra protein) 1 generous teaspoon of Coconut oil — see info below half a small Avocado — see info below Blueberries and Strawberries - antioxidant rich half teaspoon Cinnamon — lowers blood sugar levels Almond milk ice cubes Add all of the ingredients except the ice to a smoothie maker or blender and whizz up for a couple of minutes till smooth.

Fruitful Almond Breeze ® Smoothie Goodness — for toddler ND Ingredients 100 ml Almond Breeze ® Original Almond Milk 1 tablespoon Oatmeal Blueberries / Raspberries / Strawberries 1 tablespoon (or so) Avocado half a teaspoon coconut oil

For tomato and avocado salad: Gently combine tomatoes, diced avocado, 2 tbsp olive oil, and the juice from half a lemon.

For each salad, place a few handfuls of mixed greens in a large bowl and top with half of the chopped pear, avocado, walnuts, and grilled mushrooms and onion.

I love the tartness of tomatillos, and I was on board with the addition of the avocado and half and half for creaminess.

I add avocados to salads, stuff a half with tuna or shrimp salad (but lobster salad sounds good, too), mix them in with cold soups or just sprinkle a few slices with Maldon salt crystals for a satisfying and healthy snack.

1 pound linguine 1 bunch fresh basil (reserve some leaves for garnish) 1/2 cup pine nuts 2 avocados, pitted and peeled 2 tablespoons lemon juice 3 cloves garlic 1/2 cup olive oil Sea salt Freshly ground black pepper 1 cup halved cherry tomatoes or sliced sun - dried tomatoes (optional)

I also subbed flat leaf parsley for cilantro because the store didn't have any and I am growing my own parsley and I omitted the avocado because I'm not a huge fan (though if I were making it for a crowd I would probably use it) Finally, I cut the recipe in half and in doing so I think I screwed up the «sauce» measurements because mine was a little on the dry side.

With a spoon, scoop some flesh from the center of both halves, leaving enough flesh on the skin for the avocado to be able to hold its shape when the skin is removed.

Jacquelyn has worked for many multimillion - dollar companies, including Foster Farms and Avocados of Mexico, and now creates recipes for Honest Cooking, the Foodie By Glam site, and Half Hour Meals.

12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)

1 ripe avocado, cut in half, pit removed 1 cup chicken salad, recipe below Chopped chives or chopped cooked bacon for garnish Lettuce, optional

For the toast: 3 ripe, California Avocados, peeled, halved and pitted Freshly squeezed lemon juice Kosher salt Freshly ground black pepper 4 slices of toasted sourdough bread Fresh dill, for sprinklFor the toast: 3 ripe, California Avocados, peeled, halved and pitted Freshly squeezed lemon juice Kosher salt Freshly ground black pepper 4 slices of toasted sourdough bread Fresh dill, for sprinklfor sprinkling

2 California avocados, peeled, seeded, halved, thinly sliced Radish slices, for serving Lime wedges, for serving

Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds from one but left the others in) 1 small carrot, diced 4 oz white mushrooms, cut in half and then sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for serving

This recipe makes two servings and I recommend half an avocado for each serving.

Bake on a flat baking tray for around 15 minutes, then spoon the salad into the avocado halves and eat while it's warm!

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.

For the avocado bit, I just mashed up half an avocado with a bit of water and salt, but you could give my light guacamole a try as it's made with a secret ingredient to keep it lower in fat.

In fact, in a study published in Nutrition Journal, participants who ate half a fresh avocado with lunch reported a 40 percent decreased desire to eat for hours afterwards.

Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins

8 tomatillos, husked and rinsed 2 jalapeño chiles 1/2 cup mild vegetable oil, such as canola, plus extra for brushing Salt and freshly ground black pepper 1/4 cup fresh lime juice 2 tablespoons honey 4 ripe Hass avocados, halved, pitted, peeled, and cut into 1 / 2 - inch dice 1 small onion, chopped 1/4 cup chopped fresh cilantro leaves

1/2 block (3.5 ounces) of extra firm sprouted tofu (I buy Wildwood) 1 to 2 teaspoons Oil Ladi extra virgin olive oil pink salt & black pepper heart of romain leaves half of an avocado, sliced sunflower parmesan (original recipe here, but sub sprouted sunflower seeds for the brazil nuts) vegan caesar dressing (original recipe here) 3 spring roll wrappers (I buy Happy Pho)

* 2 avocado, pitted and diced * 2 Tablespoons lemon or lime juice * 2 Tablespoons olive oil * 2 cloves garlic * 1 medium onion, diced * 2 stalks celery, chopped * 1 Jalapeno pepper, seeded and diced * 3 cups chicken broth, divided * 1 cup half - and - half * salt and pepper * parsley or cilantro for garnish (optional) * creme fraiche or sour cream for garnish (optional)

4 tablespoons extra virgin olive oil, divided 1 teaspoon Sriracha (optional) Salt For the Avocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe avocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh groundAvocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe avocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh groundavocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground pepper

fine grain sea salt, plus additional salt for seasoning 2 large eggs, beaten 1 cup panko 2 ripe, Fresh California Avocados, cut in half lengthwise, seeded and peeled For Serving Thinly sliced cabbage Lemon wedges Katsu Sauce Directifor seasoning 2 large eggs, beaten 1 cup panko 2 ripe, Fresh California Avocados, cut in half lengthwise, seeded and peeled For Serving Thinly sliced cabbage Lemon wedges Katsu Sauce DirectiFor Serving Thinly sliced cabbage Lemon wedges Katsu Sauce Directions

2 tablespoons canola oil 4 six - inch corn tortillas 1/4 teaspoon salt (plus additional to taste) 2 ripe avocados (peeled, pitted, and mashed) 1 cup cherry tomatoes (quartered) or grape tomatoes (halved) 1/4 cup chopped, fresh cilantro 1/4 cup chopped red onion 1 to 2 jalapeño chilies, seeded and finely chopped 1 tablespoon fresh lime juice (or more to taste) 2 large cloves garlic, finely chopped Freshly ground black pepper, to taste Salsa or taco sauce for garnish (optional)

While I'm no professional and would definitely say to ask your doctor before trying anything knew, I found that taking milk thistle twice a day, dandelion root once a day, and eliminating all fat from my diet except for half an avocado here or there — and a few sprouted nuts a day — helped me best.

I make it as often as I can and the other day while plotting out my next summer recipe for California Avocado Commission, I decided that I wanted to cut the cream cheese in half and replace it with some California Avocado; I may never go back.

While it is pretty epic fare for entertaining, you can also prepare it family - style if you slather the whole piece of toast with avocado goodness (transforming it into the best - ever half - sandwich), instead of quartering it into bite - size pieces.