Sentences with phrase «on about avocados»

Going on about avocados again, they are also very filling.

Not exact matches

Or the look on David's face when we visited a Californian Avocado farm and were told to watch out for the rattle snakes... The chapter about traveling with kids is also not to be missed.

I am concerned about having too many nuts and avocados etc. in my diet and that will cause me to gain weight again, would be interested on your thoughts.

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-LSB-...] just don't care much for the flavor) and don't really do smoothies that often, but this Avocado Green Tea Power Shake on the All Day I Dream About Food website piqued my interest so I gave it a whirl.

Assemble the sandwiches by spreading about a teaspoon of mayonnaise on the bottom half of each roll, then layering on the lettuce, two pieces of tofu, avocado slices, and the spinach pesto.

A spinach omelette isn't strange at all, however I also had an unused avocado on the counter that was about to go bad... avocados and eggs are a slightly more daring combo.

The whole recipe is about 550 calories (depending on how big your avocado is), but it makes about 4 servings!

Well, it is, but I thought - what about taking that avocado, smashing it onto some toasted bread and cutting it into croutons to be floated on top of the soup?

Take the avocado sections and slice lengthwise about 1/4 inch or 1/2 an inch wide depending on size of desired cubes.

Quite a while ago, I got it into my head to make mayonnaise with avocado oil and Meyer lemon after my uncle posted about it on his blog — it just sounded so good — and then when I finally got around to making it and discovered that a little bottle of avocado oil is fifteen dollars -LRB-!!)

The early spring recipe promotion is designed to generate excitement about the Spring 2014 California avocado season and encourage consumers to insist on California avocados.

Anyway, moving on from weird words that actually mean the same thing to actually talking about this Creamy Avocado Courgetti Zoodles dish.

Place on a rimmed baking sheet, drizzle with 1 tablespoon avocado oil, season with salt and pepper and roast for 20 minutes, flipping about halfway through.

Avocados are on the clean dozen list, so I don't fret too much about buying organic.

There is something super-comforting about adding a creamy dressing on top of any salad, and avocado is basically the perfect thing to make a creamy dressing without using any weird processed ingredients!

My favorite thing about this quick and easy burrito bowl is that you can customise it just like you'd customise your burrito — I've already planned that next time I'll make the avocado into guacamole and add it on top and layer the elements side by side like I did in this Tropical Quinoa Bowl — just because.

So, I thought about making these low - carb cauliflower bites because they are all what we are looking for, which means they are low - carb, gluten - free, easy to make... And on top of that, you will find the ingredients are simples to find in any food store such as cauliflower, Parmesan and mozzarella cheese, bacon, eggs, tomatoes and avocado.

Sunday supper came about in mere minutes — and with a quick sear on both sides, I found myself plating the slivers of gorgeous tuna in minutes, resting it on a willing bed of baby arugula and perfectly ripe avocado.

Lately, I have found myself thinking a lot about Cinco de Mayo so I figured that I might as well get an early start and this chunky avocado salsa was first on my list.

- 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

-LSB-...] dry skillet over medium heat for about a minute on each side) avocado, thinly sliced fresh salsa / pico de gallo sour cream fresh cilantro, chopped for garnish lime wedges, for -LSB-...]

The fact that Giada also featured a chocolate - avocado mousse recipe on her website gave me the additional push I needed to get serious about making this for another friend's birthday.

He will spoon or spread guacamole on just about anything you can imagine, and during our six months in Florida, we always have avocados in the house.

To check out my fabulously green avocado mango smoothie and read about the benefits of green smoothies, hop on over to Vanity Network Magazine and read my post titled Go Green with an Avocado Mango Spinach avocado mango smoothie and read about the benefits of green smoothies, hop on over to Vanity Network Magazine and read my post titled Go Green with an Avocado Mango Spinach Avocado Mango Spinach Drink!!

I'm not talking about the spoonfuls of almond butter you slather on everything (totally normal), or the amount of times you've let an avocado go bad (totally normal too), I'm talking Natural Body Care and what you slather on that gorg skin of yours.

Another thing I love about this -LCB- skinny -RCB- taco salad with avocado cilantro dressing is you can chop up a ton of veggies and have it ready to eat on a whim.

Starting on the bottom half of the Ciabatta roll, arrange one thinly sliced steak, then 4 ounces of sliced tomato, about 2 ounces of the caramelized onions, then 1 ounce of the Fresh California Avocado slices.

It also happens to work perfectly on just about anything else too — as a salad dressing, topping for a Mexican themed rice night, you name, the avocado sauce can handle it.

Maybe it's the California girl in me, but I will eat just about anything that I can throw avocado, sour cream, and cheese on.

Prepare 12 serving spoons and place on about 1 tsp of the avocado cream on each spoon.

Click on any of the links below for further information about these California avocado packers and handlers.

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.

Although I've incorporated avocado in desserts on Girl Cooks World several times before (here and here), I thought it was about time they were given a starring role, rather than being a background ingredient providing texture and body.

You might have noticed I occasionally write about avocados on this blog.

i added some sliced avocado on top because there's something about miso and avocado that i can't get enough of.

MORE ABOUT AVOCADOS FROM MEXICO Check out more recipes using Avocados From Mexico on the Always Delicious Avocado Recipes board on Pinterest or upload your own recipe creations to the Avocados From Mexico CoAVOCADOS FROM MEXICO Check out more recipes using Avocados From Mexico on the Always Delicious Avocado Recipes board on Pinterest or upload your own recipe creations to the Avocados From Mexico CoAvocados From Mexico on the Always Delicious Avocado Recipes board on Pinterest or upload your own recipe creations to the Avocados From Mexico CoAvocados From Mexico Community.

DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQAVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQavocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQavocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.

Lay a few slices of avocado on the black bean spread, then top with a few slices of white onion, about 2 T. sliced pickled jalapenos, then 1/4 cup of mushrooms.

Think about it, Coconut Shrimp, coated in sweet and crunchy coconut flakes served with a homemade creamy avocado tartar sauce (which on its own is completely addicting)!

Still delicious and can't wait to try the other reader's comment about avocado on the bread.

Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about 1 / 4 - inch thick on each half.

But I guess I missed the memo on avocados — I would always use the bright green ones in my recipes and wonder what the whole avocado - hype was about, since they didn't taste that good.

Don't worry about the fat content of an avocado, babies should NOT be on a «low fat» diet.

The avocado tahini sauce comes out to about 38 calories for 2 tablespoons — here's the recipe with nutrition info if you want more of a break down on that https://www.asaucykitchen.com/mediterranean-stuffed-sweet-potatoes-chickpeas-avocado-tahini/

Crunchy on the outside and creamy on the inside, these healthy gluten free avocado fries are about to rock your world!

Personally, I love to spread a layer of vegan mayo on my toast first, and mix in some salt & freshly ground pepper with my avocado, but that's about it!

Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2 - 3 minutes.

When there's a single lonely avocado that's about to be on its last legs in the fridge, guacamole is typically on the menu.