Top with cilantro, 1/2
of a sliced avocado + 1/2 mashed for texture.
Not exact matches
Afternoon snacks / /
slice of banana bread with coconut butter right around 4 pm
+ jam and a tortilla with mashed
avocado and hot sauce an hour so later to hold me over till dinner
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup
of cashews, soaked for a min
of 2 hours 1/4 cup
of water 1 tablespoon
of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon
+ of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1
avocado,
sliced some thinly
sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
But I do want runny - yolk eggs on top
of sliced avocado, bacon
+ hash browns.
I've been making this nonstop for the last couple
of weeks: salad greens (not iceberg, ugh), chopped red onion, chunks
of extra ripe mango, shredded carrots, chopped
avocado,
sliced cucumbers and feta, drizzled with a bit
of a honey
+ white wine vinegar with the tiniest drop
of sriracha and a healthy helping
of black pepper.
Toasted gluten - free bread,
avocado sliced on top, pinch
of sea salt, squeeze
of lime
+ sprinkle
of crushed red pepper flakes.
Also a
slice of pumpernickel bread with generous amount
of humus and
avocado + a tomato
slice on top is a favourite.
1 cup
of uncooked short grain brown rice, cooked according to packet instructions 5 nori sheets 1 cup roasted pumpkin, mashed 1 tablespoon wasabi 1/3 cucumber,
sliced into strips 1/2 red pepper,
sliced into strips 2 spring green onions,
sliced into strips 1
avocado,
sliced into strips (any other filling that takes your fancy) serve with the usual wasabi, pickled ginger
+ tamari
To make the burrito bowls Cooked brown rice Spicy black beans, from above Chipotle salsa Corn (I throw in a bit
of finely chopped jalapeño)
Sliced avocado Shredded cabbage Cashew
+ hemp chipotle sauce, from above Finely chopped cilantro Hemp seeds
Examples: • Chicken Sandwich — 50g chicken
+ 2
slices wholegrain bread
+ avocado + salad • Tuna Salad — 1 tin tuna
+ 1/2 quinoa
+ sliced capsicum and baby spinach
+ crushed nuts • Mountain bread with salmon and salads • Toasted sandwich with ham and lots
of salad
But I do want runny - yolk eggs on top
of sliced avocado, bacon
+ hash browns.
Assemble the bowls: Place a large handful or two
of arugula into each bowl, and top with the coconut grains, roasted cauliflower, some
slices of avocado, more
of the toasted almond
+ coconut flakes, and a drizzle
of the tangy lemon dressing.
Lunch / snacks / dinner for rest
of day will be: 1 x soft boiled egg Goji berry ball (dates, almonds, goji berries, coconut, chia seeds, honey, cacao powder) Coconut / Almond
slice (phil's bar minus the egg white powder as still on order) Banana Tinned salmon
+ Cheese
+ Avocado Eggplant Marinara (your recipe from site) 2 squares dark chocolate (90 %)