Not exact matches
-2 medium beets, peeled and cut into paper thin
slices -1 small red onion, thinly
sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium
avocados, pitted and thinly
sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup
of each roughly chopped -1 cup fresh or
frozen peas, quickly blanched and refreshed - salt and black pepper to season
2
avocados 1 package romaine lettuce hearts 1 large orange 1 small knob fresh ginger 1 large bag
of prepared broccoli slaw (you'll need 6 cups) 1 small bunch
of scallions (green onions) 1 bunch cilantro 1 large head cauliflower 1 large tomato 4 oz fresh white mushrooms,
sliced 1 small onion 1 bunch
of kale 1 small butternut squash 1/2 pint raspberries (or 1 cup
frozen)
2 large
slices of whole grain bread 2 tablespoons tahini 1/2 cup
frozen corn 2 tablespoons
of water 1/4 teaspoon fine sea salt 1/4 teaspoon chili powder 2 medium, ripe
avocados fresh cilantro leaves thinly
sliced jalapeño 1 lime, quartered
Samantha in Ontario says: We
freeze avocado in
slices after a water bath with a dash
of lime juice.
The
avocado is then cut into
slices or diced, with the pieces dipped in a mixture
of ascorbic acid and citric acid before being blast
frozen.
To
freeze avocado, you can dip the peeled
slices in a bath
of 1/2 a cup
of water and a couple
of drops
of lemon.
1/2 -1 cup almond milk (use less for a thicker consistency) 1/2 cup cauliflower, steamed and
frozen 1 tablespoon cacao powder or unsweetened cocoa powder 1 tablespoon almond butter (or organic peanut butter) 1 large banana,
sliced and
frozen ahead
of time 1/4
avocado (or more) 1/2 teaspoon vanilla 1 scoop protein powder (optional) Pinch
of sea salt 2 teaspoons shredded coconut (optional but good) 1 - 2 teaspoons cacao nibs (pulse at end) Top with dark chocolate shavings or more cacao nibs for an extra decadent smoothie
We make this healthy dinner with just three ingredients — thanks to the help
of convenience items like
frozen meals — and then freshen it up with
sliced avocado.
● 4 chicken breasts, ideally USDA organic & pasture - raised ● 2 large sweet potatoes, peeled & diced ● 5 tablespoons
avocado oil ● 2 bell peppers,
sliced ● 1 red onion,
sliced ● 1 head cauliflower ● 1 cup
frozen fire roasted corn ● Juice
of one fresh lime ● 1 jalapeno, seeds removed & diced ● 1/2 cup chopped cilantro ● 2
avocados,
sliced for topping ● No sugar added salsa, topping ● Dash
of mustard seed powder ● Siete Foods grain - free tortilla chips
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or
avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion,
sliced in 1/4 - inch
slices 1 medium zucchini,
sliced into small cubes 1 medium yellow squash,
sliced into small cubes 1 medium red pepper,
sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if
frozen 1 cup
of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1
avocado, cubed for garnish (or use the
avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level
of desired spiciness)
Frozen: Kale, Broccoli, ginger, garlic, chopped celery, cranberries, cubed apple, sweet potato, beet, beet greens, turmeric root, cubed
avocado Refrigerated: Hemp seeds, almonds & walnuts, steel cut oats, dried plum, macho green tea, lemon and lime
slices, parsley, navy beans Plus: stick
of cinnamon, vegan protein powder, and finally water Every weekend I prep all the ingredients I'm low on so all week it takes 5 minutes to make the smoothie and clean the BlendTec.
Or bake a sweet potato, defrost some
frozen veggies, sprinkle in some black beans plus a
slice of avocado and boom!