Not exact matches
Serve in bowls with a spoonful
of cooked rice, some mushroom
slices, fresh parsley, olive oil, a dollop
of yogurt if
using, and an
avocado toast.
I love topping them with yoghurt (I
use a plain coconut yoghurt), sun - dried tomato pesto, chopped tomatoes,
slices of creamy
avocado and a sprinkling
of chives, but they work with so many things.
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
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
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.
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
Serve potatoes split and topped with a mountain
of greens and
sliced avocado, if
using.
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
I
used pink beans) 1/4
of an
avocado,
sliced 1/4 cup
of cilantro, trimmed & roughly chopped 1/4 cup
of cashews
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.
It tastes awesome with
slices of avocado (w / salt and lime juice squeezed on)
used to scoop up the soup.
You can
use any vegetable you wish try asparagus, pumpkin, carrot,
avocado, cucumber, shiitake mushroom, tofu, thin
sliced egg omelette, etc... Thinly
slice or julienne vegetables, parboiling if necessary tie on with a thin (1/4» or 6 mm) strip
of nori or vegetable strip wrapped around the whole sushi if needed..
Used lemon juice instead
of vinegar (2:1 ratio lemon to olive oil) Mixed in cooked quinoa to make it a full meal Added
sliced avocado on top (had them kicking around and
avocado makes everything better!)
I
used vegetable stock, heavy cream and sour cream instead
of water and served it with
sliced avocado on top.
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic,
sliced in half if large * 1
avocado, diced * brie cheese, cut into chunks - to taste (I
used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful
of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
Instead
of traditional tostada toppings,
use scrambled eggs, a fresh tomato
slice, and some mashed
avocado to give your taste buds a great wake - up.
Chicken salad is a meal that can be
used in many ways — you can add it to a gluten - free wrap, place a scoop on top
of a gluten - free cracker, or a
slice of cucumber.This chicken salad recipe has all the creamy goodness, but added punch
of avocado.
From there it's all about the extra toppings like
sliced avocado, quick pickled red onions and / or serrano chiles, and a bit
of cheese - I
used Bulgarian feta, but cotija would be good, or skip it altogether if you're vegan.
Afterwards,
use the cutting board to transfer your pizza back off
of the grill and top with
avocado slices.
There's
sliced chicken breast, sweet cherry tomatoes, crispy turkey bacon (yes, you can
use regular bacon if you must), and creamy
avocado, all on a bed
of kale that's been massaged until it's gloriously soft.
Any leftover dukkah can be
used to coat fish before roasting, mixed with olive oil for a quick dip for flatbread or, how I
use it most often: For lunch, sprinkled over a bowl
of quickly fried rice and
sliced avocado.
Spread over half the smashed
avocado, top with a beetroot bean patty followed by a couple
of sliced tomatoes, red onions and sauerkraut if
using.
Mix the salt, pepper, and chickpeas (if
using) in with the mashed
avocado, and then spread the mixture on your 2
slices of toast.
Spread some
of the bean mixture on top (this is an open - faced sandwich, remember), then the squash and shallots, cabbage,
slices of avocado, pickled peppers (I
used only a couple because I am still learning to embrace really spicy food), and finally some cilantro.
The salad 4 cups fresh greens, I
used mache 1 dragon fruit, skin removed and diced seeds
of 1 fresh pomegranate 1/2 cup raw macadamia nuts 1
avocado,
sliced
Serve, topped with
sliced avocado and cherry tomatoes, alongside a
slice of toasted bread, if
using.
Depending on how big your bread
slices and your
avocados, scoop 1/4 - 1/2
of the
avocado and spread on the bread by
using the tines
of a fork.
Ingredients: 1 pack
of organic buckwheat or brown rice noodles 1/2 medium
avocado, cubed handful
of fresh greens (I
used kale today), finely chopped 1/2 carrot, julienned 1/2 leek,
sliced 2 - 3 dried Asian mushrooms, soaked and
sliced (you can also
use fresh shiitake mushrooms)
Uses: Fried foods, red meat, chicken, roasted or grilled vegetables, popcorn, grilled meats, rims
of cocktail glasses,
avocado toasts,
sliced tomatoes, eggs
1 1/2 cups chopped carrots 2 cups chopped sweet bell peppers (a mixture
of yellow, red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or
sliced 1 pound ground beef 1 pound beef, cubed (
use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup
of beef stock (or
use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat
of choice Optional: fresh diced tomatoes,
avocados and cilantro to top the stew with.
1 package
of al fresco's chicken sausage (we
used spicy jalapeno) 1 yellow onion,
sliced 3 bell peppers, cored and
sliced thinly (we
used 2 red and 1 yellow)
avocado, thinly
sliced salsa tortillas
Sometimes we would add a
slice of heirloom tomato or
avocado to jazz them up, but one weekend Kenya asked if we could just
use pickles.
Using a drip or 2
of lemon juice in a puree or to bathe several
avocado slices is not the same as pureeing up a few orange
slices and serving them.
I was
used to eating takeout, like Caesar salads doused in dressing and thick
slices of avocado toast topped with tons
of cheese, but thanks to the program, I learned that those seemingly «healthy» dishes were actually full
of calories.
As you know, eggs offer the perfect combination
of high quality protein and precious vitamins and minerals known to mankind, so why not make the best
use of it by pairing eggs with
slices of avocado or a handful
of veggies for an optimally colorful and nutritious pre-workout meal?
Over a bed
of mixed greens or spinach, add 1/2 -1
sliced avocado, 1/2 -1 can sardines (with oil), 1/2 -1
sliced tomatoes or handful cherry tomatoes, a squeeze
of lemon juice, and any other chopped vegetables
of choice (for added crunch,
use celery or carrots).
1/2 -1 cup almond milk (
use less for a thicker consistency) 1/2 cup cauliflower, steamed and frozen 1 tablespoon cacao powder or unsweetened cocoa powder 1 tablespoon almond butter (or organic peanut butter) 1 large banana,
sliced and frozen ahead
of time 1/4
avocado (or more) 1/2 teaspoon vanilla 1 scoop protein powder (optional) Pinch
of sea salt 2 teaspoons shredded coconut (optional but good) 1 - 2 teaspoons cacao nibs (pulse at end) Top with dark chocolate shavings or more cacao nibs for an extra decadent smoothie
Mash 1/2
of an
avocado on one
slice of bread, and if
using, spread the other
slice with mayonnaise (vegan or regular).
If
using avocado, fan out
avocado slices on top
of egg and top with one more sweet potato round.
Use on
avocado slices, for potato salad, on bean salads, as a mayonnaise, any any other way you can think
of.
For a quick and easy snack, simply
slice an
avocado in half and spoon out some
of the fruit,
using the skin as a makeshift bowl.
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or
avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion,
sliced in 1/4 - inch
slices 1 medium zucchini,
sliced into small cubes 1 medium yellow squash,
sliced into small cubes 1 medium red pepper,
sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup
of cooked black beans, rinsed, drained, and dried (If
using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1
avocado, cubed for garnish (or
use the
avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level
of desired spiciness)
To assemble: Toast 2 pieces
of bread (suggested serving, then top with a generous layer
of avocado cream cheese, then fresh
avocado slices, then a drizzle
of chimichurri, then approximately 1/2 teaspoon honey and chopped pistachios, if
using.
The
avocado slicer is
used a ton in my kitchen and is how to get the «pretty
slices»
of avocado.