Sentences with phrase «tablespoons of avocado»

In a large pan heat up 2 tablespoons of avocado oil.

I also like to add in some greens (like steamed kale or spinach) which get masked under the fruit flavor, and a couple of tablespoons of avocado every now & then give it amazing creaminess too - try it!

Heat 2 tablespoons of avocado oil in large sauté pan on medium high.

Drizzle 1 - 2 tablespoons of the avocado lime dressing onto your favorite salad greens or a tomato salad.

Hi, I made this bread today and had to sub half coconut flour, so I added a few tablespoons of avocado oil and it was exceptional!

Heat another pan with 2 tablespoons of avocado oil (or your favorite cooking fat) over medium - high heat.

If needed, add a few more tablespoons of avocado, or olive oil and toss.

Place 2 - 3 tablespoons of the avocado mixture down the middle of the wrapper.

Two tablespoons of avocado has 50 calories, whereas two tablespoons of butter total 204 calories.

Drizzle with 1 - 2 tablespoons of avocado dressing and season with additional salt and pepper if desired.

2 ripe avocados juice of 1 lime 3 tablespoons of avocado oil or EVOO 2 tablespoons finely chopped red onion or shallots 1/2 teaspoon sea salt freshly ground pepper to taste

Spoon 1 tablespoon of the avocado yogurt over the rice.

Top it off with 1 tablespoon of avocado oil and sprinkles with the pomegranate seeds and almonds, plus salt and pepper as desired.

Heat 1 tablespoon of avocado oil in large skillet over a medium high heat.

Top each tortilla with about 2 - 3 tablespoons of the sweet potatoes and cauliflower mixture, 2 tablespoons of the pickled beet mixture, and 1 tablespoon of the avocado crema.

Mix one tablespoon of avocado with one teaspoon of chlorella powder, barley grass powder, raw coconut oil or sweet almond oil and apply the paste directly under the eyes, leaving it on for at least 30 minutes or as long as possible (the longer the better).

To serve, garnish with 1 tablespoon of avocado oil per serving and a sprinkling of Tagine seasoning

Not exact matches

For the avocado dip I use 1 heaped tablespoon of apple cider vinegar.

For the Avocado - Lime Sauce 2 - 3 large garlic cloves 2 large avocado, pitted Juice of 1 fresh lime, more to create the desired consistency 2 — 4 tablespoons water 1/4 teaspoon fine sea salt, or tAvocado - Lime Sauce 2 - 3 large garlic cloves 2 large avocado, pitted Juice of 1 fresh lime, more to create the desired consistency 2 — 4 tablespoons water 1/4 teaspoon fine sea salt, or tavocado, pitted Juice of 1 fresh lime, more to create the desired consistency 2 — 4 tablespoons water 1/4 teaspoon fine sea salt, or to taste

* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper

I would try that or maybe half of that (2 tablespoons) since avocado is so dense and nearly 100 % fat.

Put all four halves of peeled avocado into a medium bowl and add a tablespoon of lime juice.

In a medium bowl, mash together avocado halves and one tablespoon of lime juice with a fork.

In a blender place avocado, pine nuts, parsley, garlic, lemon juice, vinegars, Dijon mustard, maple syrup or agave, a pinch of salt and pepper and 2 tablespoons olive oil.

I thought it wouldn't hurt to try so I started adding a tablespoon of coconut butter to my smoothies (which is amazing) and eating more flax, avocado, nut butter and tahini, and the different nuts / seeds for each cycle phase.

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:

Scoop a tablespoon of the pesto onto each slice of bread, then top one side with the tomatoes, mozzarella, avocado, and basil.

Place eggs, avocado, sugar and salt in a blender with 1 tablespoon of cacao powder.

2 tortillas (your choice: wheat, brown rice, flour) 1/2 cup hummus 3 tablespoons whole grain mustard 1 cup spinach or your favorite greens 1/3 of an English cucumber, sliced lengthwise 1 avocado, halved and sliced 1/2 cup shredded carrots 1/4 cup feta cheese 2 tablespoons cilantro, rough chopped

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

Spread 2 tablespoons of the sun - dried tomatoes evenly over the avocado.

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

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

Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish

Layer the following in a margarita or short cocktail glass: 1/4 cup tomato mixture 2 tablespoons avocado 2 to 3 pieces of shrimp

Make a delectable vegan pudding by simply blending 1 ripe avocado, 1 ripe banana, 4 tablespoons of Viva Naturals Organic Cacao Powder, 2 tablespoons of honey or maple syrup, and indulge in our must - have kitchen ingredient.

1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice of 1 lime, plus wedges for garnish chopped fresh cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)

Serves: 2 Nutrition: 579 calories, 18.7 g fat (5.6 g saturated fat), 154 mg sodium, 90.3 g carb, 19.0 g protein, 8.6 g sugar, 15.9 g fiber (calculated with 4 cups of kale, 1/2 avocado, 1/2 tablespoon of coconut oil and without dressing)

In another small bowl, combine shrimp and avocados with 4 tablespoons of the dressing and season with salt and pepper.

Mix lime juice with honey and a few tablespoons full of avocado or olive oil in a small bowl.

Spread the buns on each side with a tablespoon or two of yogurt sauce, then top with the burger patties, sliced avocado, tomato, onion, and sprouts.

200 ml Almond Breeze ® Unsweetened Almond Milk 1 tablespoon Chia seeds — see info below 1 tablespoon Golden Linseeds — rich in Omega 3 a good dollop of 0 % Natural Greek Yogurt (for extra protein) 1 generous teaspoon of Coconut oil — see info below half a small Avocado — see info below Blueberries and Strawberries - antioxidant rich half teaspoon Cinnamon — lowers blood sugar levels Almond milk ice cubes Add all of the ingredients except the ice to a smoothie maker or blender and whizz up for a couple of minutes till smooth.

Sprinkled on top of avocado toast, or a tablespoon thrown in to my morning oatmeal / granola is how I usually enjoy my hemp hearts.

1 - 2 cups of brown rice (you'll have extra) 1/2 head broccoli 1 cup chickpeas 1/2 purple onion, diced 1 grated carrot 1 clove garlic 1/4 cup ground flaxseeds 1/4 cup hemp seeds 1 avocado 1/2 cup diced oil - cured olives Sea salt or Bragg's to taste (olives are salty so go easy) 1 tablespoon olive oil or flax oil (optional) Dash of cayenne

To start building your summer rolls, place a few sprigs of basil and cilantro down, then 2 - 3 pieces of each vegetable, 1 1/2 tablespoons of tuna and lastly 2 slices of avocado on top of the tuna.

Combine the melted chocolate with the mashed avocado, and add one and a half tablespoons of the raw cacao powder, stevia, and vanilla, mixing together until smooth.

Brush avocado halves with remaining tablespoon of oil and season with salt and pepper, as desired.

Ingredients: For the pesto: 1 small avocado 1/2 a lemon 1 clove of garlic 2 Tablespoons of nutritional yeast 2 Tablespoons of olive oil Salt to taste

To assemble, spoon about 1/4 cup pork down center of each lettuce leaf, top with 2 tablespoons avocado, 1 tablespoon bell pepper, 2 teaspoons aioli and 1 or 2 sprigs cilantro.

Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2 cups of orzo, dry 1 pound of precooked shrimp, defrosted (wild - caught is best) 3 Tablespoons extra virgin olive oil 3 Teaspoons of Old Bay, divided 1 Cup of grape tomatoes, sliced in half 1 Cup of golden tomatoes, sliced in half 5 Scallions, chopped (white and green parts) 1 Cup Parsley, chopped Juice of 3 lemons 1/2 Teaspoon salt Pepper to taste 1/4 Cup reduced - fat feta cheese Top with fresh avocado