Change the guacamole for
avocado slices if you want, or add some hot pepper sauce to the canned chili mix to spice it up a bit.
Serve with
avocado slices if desired.
Fill each tortilla with fish, slaw, and
avocado slices if using.
Not exact matches
Serve in bowls with a spoonful of cooked rice, some mushroom
slices, fresh parsley, olive oil, a dollop of yogurt
if using, and an
avocado toast.
To assemble, arrange the portobellos caps on a tray or a platter, top with the corn and bean sauté, sweet potato cubes, the remaining
avocado (
sliced), olives,
if using, and red onion.
1) Peel and cut mango,
avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12
slices (as
if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (
if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
If desired, garnish with fresh cilantro,
sliced avocado and cheese.
Top each
slice with mashed
avocado, two
slices of muenster cheese, two
slices of Hillshire Farm ® Thin
Sliced Honey Ham, one
slice of tomato, and 1/2 cup fresh arugula,
if desired.
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled
if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an
avocado, pitted and
sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can black beans, drained and rinsed 1 cup corn, thawed
if frozen 1 + 1/2 cup extra sharp cheddar cheese, shredded 2 large tomatoes,
sliced, seeds removed taco fixings like lettuce, sour cream,
avocado and / or quacamole for serving
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...
For the salad - 3/4 cup quinoa 1 mango, cut into 1/2 in cubes 1/4 cup roughly chopped cilantro 1 large
avocado, cut into 1/2 inch cubes (note, don't cut
avocado until right before use) 1 bunch kale (can sub other greens
if you prefer), big stems discarded and thinly
sliced 1/4 cup toasted sunflower seeds
If salads aren't your thing use a potato masher to squash the chickpeas down a little bit and just spread between two
slices of bread for a quick lunch of
avocado chickpea sandwiches.
If you have a vacuum sealer, you can cut your
avocado in half,
slice it into desired pieces while still in the skin and vacuum seal it to keep it from browning.
Place 1 (or 2 together
if thin like mine) tortilla on a plate, then layer on a small handful of spinach, spread a spoonful of pinto beans, a small amount of the sweet potato cubes, a few
slices of
avocado and then place the egg on top.
To assemble the bowl add in the rocket (
if using) top it with the tofu scramble, garlic roast sweet potatoes, spinach bites, vine tomatoes and the
sliced avocado.
-- my famliy says, (or would say
if they weren't completely engaged in this delicious meal) we serve it simply with green salsa, lime wedges and
sliced avocado on corn tortillas lightly charred over an open gas flame on the stove.
Divide the greens and the shrimp between the bowls and top with additional cilantro, green onion,
sliced avocado, Sriracha and sesame seeds,
if desired.
Meanwhile fill each serving bowl with cooked rice and
slice your
avocado,
if desired.
Then, add 1/4 an
avocado to each bottom piece (I like to
slice and fan mine, but you can just smash it on
if you prefer!).
Serve potatoes split and topped with a mountain of greens and
sliced avocado,
if using.
If you are really looking for a treat, pop the egg yolks straight from the oven and let them ooze over the rest of the skillet — then add a few diced green onions and some creamy,
sliced avocado — oh BOY!
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)
I toss these on top of some wilted greens, risotto,
slices of
avocado, or (
if it's a Sunday) buttered toast — Your carrot / harissa salad, with feta and mint, or some variation of shredded veggies and this same general dressing (broccoli stems, cabbage, etc)-- Lots of salads with lemon / garlic / olive oil vinaigrette, feta, almonds or nuts.
You can use any vegetable you wish try asparagus, pumpkin, carrot,
avocado, cucumber, shiitake mushroom, tofu, thin
sliced egg omelette, etc... Thinly
slice or julienne vegetables, parboiling
if necessary tie on with a thin (1/4» or 6 mm) strip of nori or vegetable strip wrapped around the whole sushi
if needed..
I amped up the nutrition with some ready - to - eat steamed lentils, chocked it full of chopped cilantro (leave this out
if your family hates it), and will serve it with
sliced California
avocados and a little glass of lightly chilled, fruity Gallo Family Vineyards Café Zinfandel.
If you are packing this up for lunch I recommend leaving the peel on the
avocado and using a small knife to cut
slices horizontally and vertically through only the flesh, not the peel.
Mash the
avocado into the bread (or ribbon it
if you're feeling ambitious), and top with a few
slices of hard - boiled egg for a dose of protein.
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic,
sliced in half
if large * 1
avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
Top peppers with cilantro,
avocado slices, and a squeeze of lime juice,
if you like.
To help cut the spice, top your casserole with
avocado slices or guacamole — even
if you like spicy, adding
avocado to this is just the cherry on top.
If you are inclined, feel free to throw on some
avocado slices, salsa, guacamole, whatever you're into, but I didn't feel the need to do that, and I'm normally all about the toppings.
But we also like to eat it in rice bowl form, with black beans,
avocado slices, some fresh cilantro, and even a few pieces of sweet pineapple, and
if you can find some chili - lime cashews those are pretty great sprinkled over the top too!
Serve the soup with a generous helping of tortilla strips, some chopped cilantro, and hunks of
avocado, and a few
slices of jalapeño
if desired.
Garnish with lime wedges,
avocado slices, sour cream, and cilantro sprigs,
if using.
vegan mayo, chipotle, salt, lime juice, red onion cherry tomatoes, a red chilli and garlic all finely chopped mixed all together in a bowl, spread it on the bread (i make 4 sandwiches at a time to make everyone jealous) top with
avocado slices, spinach and
if you can get it a little vegan cheese to melt into it all.
Serve with chopped or
sliced avocado if desired.
If I'm in a hurry, I just toast two
slices of bread, top it with one whole mashed
avocado, and sprinkle a pinch of sea salt, black pepper, and cayenne pepper on top.
If I have a ripe
avocado on hand I'll
slice 1/4 of it into a small dice and sprinkle that across the top as well.
You could also add
sliced avocado if you want!
From there it's all about the extra toppings like
sliced avocado, quick pickled red onions and / or serrano chiles, and a bit of cheese - I used Bulgarian feta, but cotija would be good, or skip it altogether
if you're vegan.
1 cup frozen edamame 1/2 cup organicgirl white cheddar dressing 1 tablespoon chopped tarragon 1 tablespoon minced chives 1 tablespoon minced parsley 1 package true hearts butter lettuce 1/2 cup walnuts, toasted and chopped 1/2
avocado, pitted and thinly
sliced Additional tarragon, chives and / or parsley,
if desired
There's
sliced chicken breast, sweet cherry tomatoes, crispy turkey bacon (yes, you can use regular bacon
if you must), and creamy
avocado, all on a bed of kale that's been massaged until it's gloriously soft.
Top with
avocado slices, tomatoes, jalapeño
slices (
if using), and cilantro.
1 tablespoon olive oil 1 tablespoon balsamic vinegar (or sub red wine vinegar,
if you prefer) 1/2 teaspoon dried sweet basil (or fresh, finely chopped) 2 medium onions, thinly
sliced into quarters or half moons 4 portabella mushroom caps, stems removed 8 whole wheat flour tortillas salt and pepper to taste
avocado lime crema (recipe below)
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well
if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly
sliced 2
avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin
Serve as a soup the first night, then later on that week, serve with steamed rice, hard boiled egg and maybe even a couple
slices of
avocado or some chopped cilantro —
if you're feeling fancy.
If you like spring rolls you're going to love this easy Shrimp Spring Roll Salad loaded with large shrimp,
sliced cucumber,
avocado, red peppers and fragrant herbs on a bed of crispy lettuce and tossed in a delicious dressing.
Serve immediately, topped with
avocado slices, freshly ground pepper, and lemon wedges,
if desired.
If you like spring rolls you're going to love this easy Shrimp Spring Roll Salad loaded with large shrimp,
sliced cucumber,
avocado, red peppers and fragrant herbs on a bed of crispy lettuce and tossed in a delicious paleo - friendly dressing.