Sentences with phrase «quarter of the avocado»

To assemble, lay one tortilla on a flat surface and lightly mash one quarter of the avocado in the middle of the tortilla.

Dollop 1/2 cup of the quinoa mixture onto center of the wrap and top with a good handful of the greens, a quarter of the avocado, and a quarter of the carrots.

Avocado toast: Mash one - quarter of an avocado onto multigrain toast and sprinkle with sea salt.

Two eggs with 1 cup of cooked spinach, eight cherry tomatoes, a quarter of an avocado, and one small sweet potato (or half of a medium) roasted with 1 teaspoon of olive oil will give you a whopping 22 grams of protein and a good amount of healthy fat and fiber to keep you full.

One - quarter of an avocado has about 3 grams of fiber.

A dinner made from 5 cups of fresh spinach, 3 ounces of yellowfin tuna and one - quarter of an avocado has 207 calories and 10 grams of carbohydrates.

Try blending 1/2 cup chopped and frozen cauliflower with a cup of blueberries, a quarter of an avocado, almond milk, almond butter, vanilla powder or extract, and cinnamon for a creamy and nutritionally amazing smoothie.

Not exact matches

Lay a quarter of the tempeh, avocado, cucumber, carrot and spring onion on top.

Next, take each of the avocado halves and slice lengthwise to produce four avocado quarters.

At this point, remove the seed and cut each of the halves lengthwise to produce long quartered sections of the avocado.

2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish

Mash one - quarter of a ripe avocado and spread it on two light rye crisps for a crunchy, creamy snack with 18 grams of carbs, plus plenty of fiber and heart - healthy fat.

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.

Ingredients 1 poblano chile 1 small onion, peeled and halved 1 large, ripe California Avocado, peeled, pitted and quartered 2 cups vegetable stock (or chicken stock or water) 3 tablespoons chopped cilantro 1 teaspoon ground coriander Zest of 1 lime Juice of 1 lime, plus more to taste Kosher salt 1/2 cup Mexican crema (or sour cream) Toppings: cilantro leaves, salted and roasted pepitas (shelled pumpkin seeds) Instructions

Spread a quarter or a sixth of mashed avocado onto half of a tortilla.

Add half of the avocado and about three quarters of the cooked edamame to a blender.

Pile one quarter of the carrots on each tortilla and top with a few cubes of avocado.

6 large Fresh ripe California Avocados, seeded, peeled and quartered coarse salt, to taste black pepper, to taste 1/2 cup diced (and somewhat seeded) jalapeño 1/3 cup diced green onion 1/4 cup chopped cilantro leaves and stems 1/2 cup seeded and chopped tomato 1/4 teaspoon lime zest (optional) juice of one lime

1 medium tomato, cored and cut into quarters 1 small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.

While it is pretty epic fare for entertaining, you can also prepare it family - style if you slather the whole piece of toast with avocado goodness (transforming it into the best - ever half - sandwich), instead of quartering it into bite - size pieces.

kosher salt 1 tsp paprika (or smoked paprika) 1/4 -1 / 2 tsp chipotle chile powder (optional) 1/3 cup chopped fresh cilantro 1 quarter of a lime, juiced Sour cream, cheese, lime, avocado, hot sauce (all optional for serving)

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

After the rice and salmon, add a quarter of a sliced avocado to the bowl.

Furthermore, the survey has found that more than 60 - percent of Europeans view a nice piece of fruit is the ideal snack, and up to a quarter of Europeans consume at least one avocado per week.

1 cup rainbow quinoa, rinsed 2 cups filtered water Juice and zest of one lime 2 tbsp extra virgin olive oil 1/2 small jalapeno, finely chopped 2 tsp minced garlic 1 tsp ground cumin 1/2 tsp smoked paprika 3/4 tsp fine sea salt 15 slave - free grape tomatoes, quartered 1/4 cup chopped onion 1 cup fresh corn 1/2 cup cilantro sprigs, finely chopped 1 avocado, diced

Ingredients: 1 pack of buckwheat or brown rice noodles 1 small avocado (or 1/2 medium avocado) handful of fresh spinach, rocket, kale or any soft greens 1/2 a red bell pepper (optional) 1/2 cucumber (optional) 2 - 3 dried Asian mushrooms fresh coriander mixed seeds juice of quarter fresh lime or 1 tsp of apple cider vinegar 1 tb of sesame oil 1 tb of olive oil 1 tb tamari cashew chunks (optional)

To assemble each sandwich, spread the bottom half of each toasted roll with a quarter of the mashed avocado.

A quarter or a half of an avocado per lunch is also almost always involved, unless I can't find one but am craving the salad.

That's about a teaspoon of coconut oil or a quarter of a small avocado per cup of leafy greens.

If you want to buy a ton of avocados, just quarter them, put them in some tiny little containers, throw it in the freezer, put a nice little label on it like from Sage Spoonfuls.

Stick to a quarter or a half of an avocado and watch that belly fat melt away.

Add a splash of tamari, nestle two lettuce leaves on the side of each bowl, then arrange a quarter each of the carrot, cabbage, rolled cucumber ribbons, avocado and pickled ginger on top.

One of my favorite snacks is blending non-dairy, non-soy, plant - based or defatted beef chocolate protein powder with avocado, coconut milk, and a quarter - teaspoon cayenne pepper (you can always increase the amount of cayenne per your personal taste, but a little goes a long way).

DIY version: To round out the macronutrient balance and bump up the fiber in this smoothie, blend a small whole cored green apple with a half cup of frozen pineapple, a half cup each of fresh spinach and kale, a quarter of a ripe avocado, a tablespoon of chia seeds, one scoop of plant - based protein powder (I personally like Naked Pea vanilla), ice, and enough water to create your preferred consistency.

Midday Lunch: California kale Cobb salad with  1/2 bunch kale,  1/4 avocado, 3 or 4 halved cherry tomatoes,  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.

Add to Blender: 1 stalk celery 1 avocado 1 - 2 apples (more for sweeter) 1 - 2 medium sized chunks of fresh ginger, peeled 1 lemon, quartered and de-seeded

Mash one quarter of a ripe avocado on rye toast and season with salt, pepper and a dash of lemon juice.

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

a quarter cup of nuts and half an avocado a day.

A quarter - cup of mashed avocado equals one egg.

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

Ingredients 2 mangoes, diced 1 Haas avocado, diced 1 cup cherry tomatoes, halved or quartered 1 cup fresh cilantro, chopped 1/2 of a sweet onion, chopped 1 jalapeno, halved, seeded, and minced 1 tablespoon of lemon juice Preparation Toss all of the ingredients together, and let them chill in the -LSB-...]

Fan a quarter of the sliced avocado in the center of each wrap.

Recently, I made a delicious salad of organic greens, hearts of palm, diced avocado, cucumbers and quartered tomatoes.

PREPARATION 1 Puree the buttermilk, yogurt, avocado, and a quarter of the peeled cucumber in a blender until smooth, then pour it into a bowl.