After the rice and salmon, add
a quarter of a sliced avocado to the bowl.
Fan
a quarter of the sliced avocado in the center of each wrap.
Not exact matches
Next, take each
of the
avocado halves and
slice lengthwise to produce four
avocado quarters.
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and
sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored,
quartered, and
sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice
of 1 lime
Avocado slices for garnish
Ingredients: 1 large bunch
of kale, washed and the leaves broken off into bite sized pieces 1 punnet cherry tomatoes washed and cut into
quarters 1
avocado peeled, seeded and finely
sliced 1 large carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish onion finely
sliced into rings 1/4 cup pine nuts Place all ingredients in a good sized salad bowl.
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
Midday Lunch: California kale Cobb salad with  1/2 bunch kale,  1/4
avocado, 3 or 4 halved cherry tomatoes, Â 1/4 can water - packed artichoke heart
quarters, 1
slice of turkey bacon and 4 ounces
of diced, cooked chicken.
Sweet Sandwich: One -
quarter avocado, 4 thin melon
slices, 1 TBSP sunflower seeds and 1 tsp
of light mayo on 2
slices of cinnamon raisin bread (350 calories)
You'll Go Nuts: One -
quarter avocado and 1 TBSP almond butter on 2
slices of whole wheat bread (360 calories)
Top with a
quarter cup
of jarred salsa, and half a ripe
avocado,
sliced.
Ingredients (serves 1) * 1 grapefruit, peeled and
quartered * 4 strawberries, hulled and
sliced * 2
avocados, peeled, pitted and flesh cut into chunks * 1 handful
of parsley * 1 handful
of mint * 4 ice cubes * 250 ml coconut water
4 cups shredded lettuce or other greens 2 cups cooked barley, quinoa, brown rice or other grain (cooked in vegetable broth) 1 batch
of cucumber salad (recipe below) 1 cup chipotle hummus (recipe below) 1 cup crumbled feta (optional) 2 ripe
avocados 1 lime,
sliced into
quarters for serving