To round it out, I like to add another raw vegetable, like juicy cherry tomatoes, and always a few
slices of avocado for creamy fats,» says Rachael Hartley, RD and author of the blog Avocado A Day Nutrition.
Not exact matches
At the moment your roasted squash, olive (though without the olives)
avocado and rocket salad, (
for anyone who wants to try it page 145
of Book 1)(which we have had again tonight) is our favourite, my husband has it with
slices of cooked chicken and I also add toasted sunflower and pumpkin seeds.
Serve with a side
of sour cream and
avocado slices for a Tex Mex sensation that is delectable and staying.
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!
MAKES 4 - 6 tacos INGREDIENTS
for the tangy cashew cream: 1/2 cup
of cashews, soaked
for a min
of 2 hours 1/4 cup
of water 1 tablespoon
of white wine vinegar 3 green onions, white parts only (green parts reserve
for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil)
for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1
avocado,
sliced some thinly
sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
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.
If salads aren't your thing use a potato masher to squash the chickpeas down a little bit and just spread between two
slices of bread
for a quick lunch
of avocado chickpea sandwiches.
For mine, I just added some arugula and some thinly
sliced red onion but you can also add
avocado, and any other veggie you can think
of.
Smashed Avo on Golden Gut Loaf Serves two Two
slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic
sliced 1 tbs olive oil 1
avocado 1 tbs lemon juice Pinch
of cumin 2 tsp olive oil 1/2 cup feta (cubed) Extra olive oil
for drizzling Coriander or flat leaf parsley to serve In a small frying pan place olive oil and fry garlic til golden.
I also added a
slice of tomato, and just
for myself I added some perfectly ripe
avocado (what?!
I love to serve Mexican Lasagna «taco style» by offering a plate full
of «fixings»
for everyone to add to their plate: shredded lettuce, chopped tomatoes, chopped green or red onion, diced or
sliced avocado, fresh lime wedges.
Corn tortillas,
for serving plus
Avocado slices, chopped cilantro and fixings
of your choice (we love pickled jalapenos or onions, lime wedges and a bit
of slaw)
For the first brine I tried rice vinegar, which I thought would be a natural fit, since I love sprinkling rice vinegar on
slices of fresh, ripe
avocado.
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
For this reason, you don't want to
slice into that outermost, dark green portion
of the pulp any more than necessary when you are peeling an
avocado.
1 corn or rice tortilla 1 tbsp
of pizza sauce (I use store bought — homemade would be great) 2 tbsp
of black beans 2 tbsp
of corn 2 sundried tomatoes (soaked
for a couple
of minutes in warm water and
sliced) 1 clove
of garlic, minced a sprinkle
of fresh or dried basil (I only had dried) 2 tbsp
of homemade nacho cheeze (store bought would work) 1/4
of an
avocado,
sliced a sprinkle
of vegan parmesan (I used parma) a dash
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 tortill
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 tortill
for sautéing tortillas.
I just made this quinoa salad
for dinner but didn't have all ingreds so used raisins instead
of currants, basil and cilantro instead
of dill, lightly steamed mini broccoli florettes instead
of grated zuke, and
sliced avocado instead
of feta.
If you are really looking
for a treat, pop the egg yolks straight from the oven and let them ooze over the rest
of the skillet — then add a few diced green onions and some creamy,
sliced avocado — oh BOY!
Taste
for seasoning, and serve with a dollop
of sour cream, a
slice of avocado, and a sprinkle
of cheese.
Fresh veggies and
sliced avocado make
for a powerful wrap
of essential vitamins, minerals and healthy fats to keep you focused all afternoon.
We like green onions, pickled ginger, finely
sliced roasted seaweed,
avocado, salmon (smoked, not raw,
for the nervous husband), and
for an extra kick
of protein, some edamame.
In reality, there's a lot to love with this recipe, straight from the chunky
avocados to
slices of tender cherry tomatoes, added
for color and texture.
They pair it with two eggs,
avocado slices, hemp seeds and fresh raspberries
for a dish that has a little bit
of everything.
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.
Then fill with some
avocado,
sliced bell peppers, and other veggies
for some good crunch, and wrap right up, says Jaime Mass, M.S, R.D.. You'll have a handful
of antioxidants, protein, and filling fiber.
For the toast: 3 ripe, California Avocados, peeled, halved and pitted Freshly squeezed lemon juice Kosher salt Freshly ground black pepper 4 slices of toasted sourdough bread Fresh dill, for sprinkl
For the toast: 3 ripe, California
Avocados, peeled, halved and pitted Freshly squeezed lemon juice Kosher salt Freshly ground black pepper 4
slices of toasted sourdough bread Fresh dill,
for sprinkl
for sprinkling
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
bag broccoli slaw * 1/3 cup mayo 1/3 cup sour cream 1/4 cup rice vinegar juice
of 1/2 lime zest
of 1/2 lime 1/2 jalapeno, seeds and veins removed, finely diced 2 tbsp sugar salt and pepper, to taste
avocado slices,
for garnish
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch
of life changing vegan cheese sauce (or cheese
of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1
avocado (cut into small cubes)
Sliced jalepeno (optional) lime (
for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
Mash the
avocado into the bread (or ribbon it if you're feeling ambitious), and top with a few
slices of hard - boiled egg
for a dose
of protein.
I had mine with some olives and
sliced avocado — it definitely hit the spot and set me up nicely
for the rest
of the day.
Salad: 2 salmon fillets, grilled or poached 6 cups spinach or mixed greens 1
avocado,
sliced 1/2 large cucumber, diced or cut into long chunks
for baby 1 carrot, grated 1 bundle
of soba noodles 1/4 cup pumpkin seeds
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds from one but left the others in) 1 small carrot, diced 4 oz white mushrooms, cut in half and then
sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can
of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat
avocado, cheddar, and / or sour cream
for serving
Ingredients
For the
avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black
avocado ranch: 1 ripe California
Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black
Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice
of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper
For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey
slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle
slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place
avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black
avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches
of salt and a 1/4 teaspoon black pepper.
But
for those who preferred a milder taste, I added either a dollop
of sour cream or a few
slices of avocado.
Add a few
slices of avocado on top
for cool creaminess; sprinkle with parsley, cilantro, or chives.
I like to top them with
sliced avocado, fresh cilantro and a dollop
of plain dairy - free yogurt
for a little tang.
I have a food scale at work and two
slices at the end
of the loaf were 1.5 ounces, so 3 points
for the bread, 3 points
for the
avocado, two points
for the steak and strawberries
for dessert — 8 smart point breakfast.
2 pounds 80 percent lean ground beef 1 tablespoon olive oil, plus extra
for brushing grill 1 tablespoon chopped garlic 1 tablespoon Dijon mustard 1 teaspoon chopped thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8
slices (4 ounces) light Cheddar cheese 1 package
of La Tortilla Factory 100 Calorie Tortillas, Whole Wheat or Traditional Ketchup (optional) Mustard (optional) Mayonnaise (optional) 4 ounces baby arugula 3 medium tomatoes,
sliced 1/8 inch thick 1/2
avocado,
sliced 2 small red onions,
sliced in 1/8 inch thick Garnish ideas: alfalfa sprouts, hamburger pickles
1/2 block (3.5 ounces)
of extra firm sprouted tofu (I buy Wildwood) 1 to 2 teaspoons Oil Ladi extra virgin olive oil pink salt & black pepper heart
of romain leaves half
of an
avocado,
sliced sunflower parmesan (original recipe here, but sub sprouted sunflower seeds
for the brazil nuts) vegan caesar dressing (original recipe here) 3 spring roll wrappers (I buy Happy Pho)
2
slices sourdough bread 1
avocado fresh squeezed lemon juice 2 eggs handful
of shredded mozzarella cheese splash
of whole milk or cream kosher salt and pepper, to taste pat
of butter or cooking spray fresh arugula, sauteed spinach or kale, or greens
of choice sriracha,
for garnish black sesame seeds,
for garnish
Top with cilantro, 1/2
of a
sliced avocado + 1/2 mashed
for texture.
Mashed
avocado and white beans make
for a fiber - rich and creamy topping, the perfect partner
for a crispy
slice of toast.
I recommend serving it with fresh
avocado slices or topping it with hemp seeds
for a good dose
of healthy fats to round out your meal.
1 1⁄2 cups dried black beans, rinsed and picked over (* see note below
for quick version) 1 - inch piece
of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch
of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly
sliced (optional)
Avocado slices,
for serving (optional)
Ingredients
For the burgers: 1 pound ground pork 1 pound fresh chorizo (not cured) * 1 garlic clove, grated or minced 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt
For the smashed
avocado: 1 1/2 ripe (but not mushy) California
Avocados, peeled, pitted and
sliced Juice
of 1/2 lime 1 teaspoon mayo 1 tablespoon chopped cilantro Kosher salt Freshly ground black pepper
For serving: toasted brioche buns, pickled red onions, cotija cheese Instructions Add ground pork and chorizo to a large bowl along with the grated garlic, smoked paprika, ground cumin and salt.
To make up
for the lack
of mayo or cheese, I add
sliced avocado.
For a lunchtime sandwich, apply the spread generously to two
slices of bread and add
sliced tomato, onion, cucumber,
avocado, lettuce, and sprouts.
To add extra flair to your chili, set this vibrant stew out with individual bowls
of sour cream, ripe
avocado,
sliced radishes, diced tomatoes, crumbled cotija (a salty Mexican cow's milk cheese), and fresh limes
for topping.