Spicy Mexican Burgers 1 pound ground beef 1 teaspoon cumin 1 tablespoon chili powder 1/4 cup chopped cilantro 4 slices Pepperjack cheese sliced red onion jalapeno
peppers sliced avocado 4 hamburger rolls
Not exact matches
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
I love, love all tomatoes, One of my favorites is
sliced on cottage cheese, with
avocado and salt and
pepper.
We like to add greens, banana
pepper rings, and
slices of
avocado.
Giant burritos stuffed with
sliced chorizo sausage, creamy potato cubes, buttery
avocado, onions,
peppers and aged white cheddar cheese.
-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
Remove to serving plates, and top with a little mayonnaise,
sliced tomato,
sliced red onion,
avocado, and grilled red bell
pepper.
Add
avocado slices or a sprinkle of spice (cayenne
pepper?)
All you need is
avocado, eggs, lime juice, red
pepper flakes, cilantro, salt and
pepper to taste, and a
slice or two of healthy bread, like rye sourdough or dark rye.
Add some flavor to your traditional deli turkey sandwich with thinly
sliced pepper jack cheese,
avocado and onions!
1 sweet potato, very thinly
sliced 1 teaspoon Olive Oil Dash of cayenne
pepper Dash of chili powder 3 mini sweet red and / or orange
peppers,
sliced 1/4 white onion,
sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3
avocado, cubed 1 teaspoon chopped fresh cilantro
Divide the
avocado slices evenly among the sandwiches and season with salt and
pepper.
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
mixed greens red onion, thinly
sliced radish, thinly
sliced avocado, diced strawberries, chopped blueberries basil, thinly
sliced hemp seeds (optional) extra virgin olive oil lemon salt &
pepper
For toppings: coarsely grated carrots,
sliced peppers, cucumber spears, chopped
avocado, fresh mint leaves, cilantro, lime wedges
toast 2
avocados 1/4 teaspoon salt 1/4 teaspoon
pepper 1/2 lime,
sliced into wedges 4
slices whole grain, thick -
sliced seedy bread, toasted 1/3 cup crumbled queso fresco cheese 2 tablespoons finely chopped fresh cilantro pinch of smoked paprika
Place the steak and
peppers on a platter and serve immediately with
sliced avocado and salsa verde.
It's a light, lowfat — not usually my favorite food criterion — and refreshing dressing for summer greens or a bowl of thinly
sliced fennel, oranges,
avocado and red onion, which, speaking of myriad possibilities, is also delicious dressed with orange or lime juice, olive oil, salt &
pepper.
Top the salad with
avocado slices and
sliced toasted almonds and salt and
pepper to taste.
3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black
pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell
peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno
slices, diced
avocados, tortilla chips
Whipped cream cheese, cucumber
slices,
avocado, fresh dill, and a pinch of salt and
pepper.
Think salmon topped with a sautéed tomato, tuna topped with a creamy tofu sauce, hamachi sitting beneath thin
slices of jalapeno
pepper, fluke under a pine nut studded green salad, chopped eel with sesame and
avocado and lightly seared tuna with an onion mixture and garlic chips.
Add about 2 - 3 T of hummus to each wrap, then about 1/3 cup shredded carrot, a few
slices of bell
pepper, and a few
slices avocado (plus any other veggies you like!).
2 english muffins — I have used wholemeal 2 Strong Roots pumpkin & spinach burgers 2 Strong Roots
Avocado halves (defrosted) 2
slices of a quite large tomato a handful of rocket or spinach leaves the juice of 1/2 lemon salt and
pepper to taste
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing, more as needed 1/2 cup chopped rotisserie chicken 1 boiled egg,
sliced 1/2
avocado, diced 2 tablespoons diced sweet onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black
pepper Add bacon to an unheated skillet.
What I had intended to do was toss the carrots with olive oil and cumin, salt and
pepper, roast them until they were soft, but not overly brown (I might put them in a covered dish next time), put some
avocado slices on top and then squeeze fresh lemon juice over it.
cans pinto beans 2 tbsp olive oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4 cup vegetable stock juice of 1/2 lime salt and
pepper, to taste 1 package soft corn tortillas 1
avocado, peeled and thinly
sliced 2 plum tomatoes, diced 1 head lettuce, thinly
sliced 8oz shredded cheddar cheese 8oz.
Top with
sliced avocados, crumbled goat cheese, salt and
pepper and parsley for garnish.
Top with
sliced avocado, toasted pepitas or sunflower seeds, cilantro leaves and tender stems, and / or
sliced fresh chile
peppers.
1/3 cup plus 2 tablespoons extra-virgin olive oil 1/2 cup chopped cilantro 1/2 small red onion, minced 1 jalapeño, minced 3 tablespoons sherry vinegar 2 tablespoons chopped basil 2 tablespoons chopped parsley 3 garlic cloves, minced 1 teaspoon chopped thyme 1 teaspoon red
pepper flakes 1/8 teaspoon cayenne
pepper kosher salt freshly ground black
pepper 1 1 - lb sushi - grade tuna steak 6 oz baby arugula 2
avocados, pitted, peeled and
sliced
3) To assemble the toast: Toast your bread, smear a thick layer of pesto on, thinly
slice your
avocado and fan over your toast, and finally place your thinly
sliced tomato on top and sprinkle with salt &
pepper.
Add a few
slices of the
avocado, a pinch of red
pepper flakes, some
sliced green onions, and a few sprigs of fresh cilantro.
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.
Layer
avocado, red
pepper, onion and mushrooms over pesto side of bread
slices, dividing evenly.
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.
A smoky - sweet pasta dish made with caramelized onions flavored with chipotle
pepper sauce, agave nectar and tequila, linguine, fresh tomato and cilantro — topped with
sliced avocado.
Prepare the carrot, red
pepper and cucumber by chopping into matchstick pieces, thinly
slice the radishes and spring onions and
slice the
avocado.
1 large grilled chicken breast,
sliced 2 cups shredded romaine lettuce 2 cups shredded iceberg lettuce 1 cup shredded carrot 1 jalapeño chile, seeded and diced 1/3 cup
sliced red onion 1/2 cup chopped sweet bell
pepper 1/2 cup chopped celery 1/2 Hass
avocado, cubed 1 plum tomato, seeded and
sliced 1/4 cup crumbled colby cheese Coarse kosher salt Freshly ground black
pepper 1/2 cup Caesar salad dressing (or your favorite dressing)
Enjoy our delicious balsamic and roasted vegetable salad with fire - roasted corn, roasted sweet
peppers, onions, zucchini, squash, and Hass
avocado slices on fresh mixed greens, drizzled with lemon agave balsamic vinaigrette.
Ingredients: 1/2 Medium
Avocado, cubed 16
slices Pepperoni 1 oz Mozzarella Pearls Optional: italian seasoning, salt and
pepper, lime or lemon juce Full instructions: Keto
Avocado Pepperoni Salad
1/2 cup trimmed asparagus, chopped into 1 inch pieces 2 to 3 radishes, very thinly
sliced 1 tablespoon quality olive oil salt &
pepper 1/2 cup cooked millet few tablespoons of vegetable broth 1/2 an
avocado squeeze of fresh lemon juice optional: micro greens, to serve
1 pound organic ground turkey or chicken breast 1/2 pound organic ground pork 1 organic egg beaten 1/4 red onion diced 1/2 -1 tsp minced garlic 1 - 2 tsp Boquet Garni — savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, and tarragon 1 tsp paprika 1 tsp Course Sea Salt 1/2 tsp Cracked black
pepper Haas
Avocado slices Tomato slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oi
slices Tomato
slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oi
slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon
Slices Organic virgin coconut oi
Slices Organic virgin coconut oil OVCO
1 pound linguine 1 bunch fresh basil (reserve some leaves for garnish) 1/2 cup pine nuts 2
avocados, pitted and peeled 2 tablespoons lemon juice 3 cloves garlic 1/2 cup olive oil Sea salt Freshly ground black
pepper 1 cup halved cherry tomatoes or
sliced sun - dried tomatoes (optional)
Ingredients 2
slices of thick wheat bread About 4 tablespoons of sun - dried tomato pesto (recipe follows) 1
avocado Squeeze of fresh lemon (optional) Flaky salt & freshly ground
pepper to taste
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe
avocado, halved, pitted, peeled, diced 1 cup halved cherry tomatoes 6 scallions, thinly
sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black
pepper
Travis likes to use the no - knead parmesan rosemary garlic bread for sandwiches but I love to toast
slices and slather it with mashed
avocado, sea salt,
pepper and cayenne.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell
pepper, diced Kosher salt 4 garlic cloves, thinly
sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne
pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly
sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe
avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (
sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
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)
Ingredients 2 clementine, peeled 1 large carrot, washed well Olive oil 1
avocado, pit removed and flesh
sliced lengthwise 5 - 6 parsley leaves Salt Black
pepper
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.