Sentences with phrase «of avocado mixed»

Try a brown sugar and honey scrub to exfoliate or a mask of avocado mixed with macadamia oil to nourish and hydrate the skin.

Place a large spoonful of this delicious vegetable dish on your plate, place the pork chop half on the pile half off, top with some of your avocado mix and sprinkle with the micro greens.

Not exact matches

For packed lunches I normally make big batches of quinoa and brown rice with apple cider vinegar / lime and salt and then do a big thing of roasted veg — things like sweet potato and squash cubes, so I throw a mix of that into a tupperwear with some raw veg — things like avocado, grated carrot, tomatoes and then some hummus / lentils / chickpeas / seeds for protein.

It has that perfect mix of sweet and savoury as the flavours of the mango and pomegranates are perfectly balanced by the lambs lettuce, avocado and pumpkin seeds.

It's my favourite pesto yet — vibrant, bursting with flavour and extra creamy, thanks to the mix of cashews and avocado.

The mix of coconut, almond butter and avocado means the mousse is rich and creamy, while the raspberries add a subtle sharpness that the honey and vanilla balance out perfectly.

It's so amazingly simple, with only three ingredients — mango, avocado and jalapeño — which together make the sweetest, creamiest mix that resonates with subtle hints of spiciness.

This is a real contender for my favourite sandwich ever... The mix of crispy tofu, infused with salty tamari and tangy apple cider vinegar, with creamy hummus, slices of soft avocado, handfuls of fresh rocket and slices of sautéed mushrooms, all snuggled between two pieces of crunchy toast is just a dream!

Hi can you recommend a replacement fir the apple cider vinegar in your avocado cream mix please as I've taken alcohol out of my diet?

For face, make up a mix of rosehip, avocado and sweet almond oil (in a dropper bottle).

Most of us went with the avocado toast + yogurt mix board — a perfectly portioned plate for sure.

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

And your not letting mayo and ketchup mix reminds me of yet another abomination from my childhood: mayo and ketchup combined and served as a dipping sauce, or even worse, served over fresh avocado halves.

The deliciously creamy mix of banana, avocado, cacao, dates, almond butter and almond milk is super speedy to make.

I found this dish with traditional Turkish eggs and decided to throw some of my favorite ingredients into the mix; cayenne pepper and avocado!

She gave the traditional rice bowl a healthy makeover by laying a bed of super greens (a mix of baby red chard, baby tat soi, baby spinach, baby green Swiss chard, and baby arugula) and topping it with cooked Della rice, vine - ripened organic tomatoes, organic avocados, organic roasted red and green peppers, roasted onions, and grass - fed cooked ground beef flavored with taco seasoning.

- For the guac, mix the smashed avocado together with juice of 1/2 a lime, handful of chopped cilantro, 1 minced garlic clove, and salt & pepper to taste.

Grilled Shrimp Avocado Fennel and Orange Salad — Grilled shrimp, slices of avocado, shaved fennel and oranges are served over baby kale and mixed greens then topped with a citrus vinaiAvocado Fennel and Orange Salad — Grilled shrimp, slices of avocado, shaved fennel and oranges are served over baby kale and mixed greens then topped with a citrus vinaiavocado, shaved fennel and oranges are served over baby kale and mixed greens then topped with a citrus vinaigrette.

Mixing it with avocado gives it the familiar creamy consistency of the traditional chicken salad, however egg-less, and with an overall different flavor.

My fish burgers made from a rotation of fresh tuna, salmon, cod or a combo chopped and gently mixed with grated zucchini, ginger, onion, sesame oil, avocado mayo, panko salt, pepper, then sautéed and served with a drizzle a soy sauce, vinegar, sugar, ginger sauce on a brioche bun.

This salad is a mix of chopped kale, cooked quinoa, cubed mango and avocado, toasted sunflower seeds, and cilantro.

This sauce is sort of a mix, or should I say beautiful union, between pesto and guacamole, made with garlic, basil, lemon juice, jalapeno, and avocado.

Meanwhile, mix 1/4 of the avocado with lemon juice, salt, and pepper.

These spooky eyed monsters are made with avocado instead of mayonnaise mixed in the egg mixture.

Healthy fats are my favorite, I definitely had a good mix of cheese, avocado, yogurt, cottage cheese, almond butter, and sunflower butter over the last week!

Mix all of the ingredients in a bowl careful not to bruise the avocado.

So toasted slices of whole grain french bread are slathered with one of my favorites: heart - healthy smashed avocado mixed with sea salt and fresh lime juice.

Drain one can of vegan toona and add it into a small mixing bowl with your mayo, avocado and seasoning.

Make the dressing: In a small bowl mix the avocado oil, lemon juice, champagne vinegar, poppy seeds, 1/4 teaspoon of Himalayan salt and ⅛ teaspoon of fresh ground pepper.

1 pack of Sainsbury's Sweet & Smoky BBQ pulled Jackfruit 1 cup of cooked brown rice 2 cups of greens of your choice (i have used rocket but lettuce or mix leaves are great as well) 1 cup of cooked sweet corn 1 cup of cherry tomatoes 1/2 red onion finely chopped 1 avocado 1 1/2 lime a generous handful of chopped coriander a sprinkle of chilli flakes (optional)

Serve the quinoa salad over a bed of chopped romaine or mixed greens, and top with the avocado dressing.

There are lots of fresh ingredients, like cucumbers and bell peppers mixed with leafy greens and hemp seeds, but what I adore here is the dressing — it's avocado based and super creamy.

With a fork or knife remove some of the avocado and mix it into the kimchi salad.

Mix lime juice with honey and a few tablespoons full of avocado or olive oil in a small bowl.

1/2 cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp sesame oil squirt of sriracha 1/2 tsp toasted sesame seeds 1/2 avocado, thinly sliced 1/4 cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving

Serves 2 Ingredients 1 x 225g pack halloumi 2 tbsp clear honey 4 tbsp olive oil 2 lemons 1 avocado 1tsp crushed chillies 1 x 220g pack piccolo tomatoes 2 spring onions 1 clove of garlic 3 tsp vegetable oil 2 wholemeal pittas Salt and black pepper Method In a bowl mix two...

Example 2: Black bean and corn — mixed greens — bell peppers — black beans — corn — tomato — red onion — avocado — chicken (optional)-- dressing of choice

I absolutely love hemp hearts in my morning oatmeal, mixed into yogurt or sprinkled on top of avocado toast!ReplyCancel

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.

With buttery pear slices, grilled marinated red onion, and Portobello mushrooms, toasted walnuts, and creamy avocado, it's a delicious mix of my favorite flavors and textures, and it's filling, too.

- 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

Combine the melted chocolate with the mashed avocado, and add one and a half tablespoons of the raw cacao powder, stevia, and vanilla, mixing together until smooth.

Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.

hummus • 1/4 avocado, mashed • 1/4 medium red bell pepper, sliced • 1/4 cup cucumber slices • 1 cup mixed greens Spread each slice of bread with hummus and avocado.

I like chunks of cheese in the dressing but if you want it smooth, feel free to run it through the blender or food processor.Another excellent use for blue cheese dressing is to mix a salad of grated raw vegetables; carrots, radishes, avocados, cabbage, and kohlrabi, and with perhaps additional fresh herbs like chervil and tarragon tossed in as well.

Directions: Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsa.

The hands - down easiest dish that I (David) know (and make when I'm alone with the kids and have max 10 minutes to prepare dinner) is to cook a package of fresh gnocchi, mix a store - bought pesto with mashed avocado, add a little extra lemon and olive oil and just stir everything together with some canned chickpeas and cherry tomatoes on top.

Avocado Chickpea Salad w / Vegan Pesto 1 can chickpeas (rinsed and drained) 1 avocado (cubed) lemon juice salt and pepper 2 scallions (chopped) 2 handfuls of spring mix 4 tablespoons of vegan basil arugulAvocado Chickpea Salad w / Vegan Pesto 1 can chickpeas (rinsed and drained) 1 avocado (cubed) lemon juice salt and pepper 2 scallions (chopped) 2 handfuls of spring mix 4 tablespoons of vegan basil arugulavocado (cubed) lemon juice salt and pepper 2 scallions (chopped) 2 handfuls of spring mix 4 tablespoons of vegan basil arugula pesto

It's served over marinated mung beans (I mixed in some lentils as well), with lots of herbs, microgreens and avocado.

The obvious shortcut here is to buy a pesto, mix it with avocado and follow the rest of the recipe.