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Here are some of our favorite recipes.
Avocado Shrimp
Ingredients
- 1 Avocado peeled, rubbed with lemon and sliced 1/2 inch th
- Cocktail or chili sauce
- Mayonnaise
- Shrimp
- Sweet paprika
Preparation
Cut an avocado in half and remove pit. Thaw or cook shrimp.
Drain shrimp well and put in avocado halves and arrange the rest around the avocados.
Place a dollop of mayo on the plate.
Place a splash of cocktail sauce on top of mayo.
Sprinkle everything lightly with paprika.
Source: Foodista
Avocado Egg Salad
Ingredients
- 5 hard boiled eggs - 2 medium avocados - 1 tbsp fresh cilantro chopped - 2 tbsp olive oil based mayo - 1/2 tsp salt - 1/2 tsp pepper - 1 tsp fresh lemon juice
Preparation
Slice avocado and add them to a medium bowl with boiled eggs.
Mash and mix the avocado and eggs until you have medium/large chunks.
Add in lemon juice, cilantro, salt, pepper, and mayo.
Mix well.
Serve on your favorite bread, bagel, or as a salad.
Source: Pink When
Chicken Burritos
Ingredients
- 3 ripe avocadoes - 600 grams chicken thigh meat - 1 bunch of cilantro (coriander) - 4 flour tortillas - 1 Juice from lemon - 1 large onion, chopped - 1 teaspoon pepper, or to taste - 2 teaspoons Salt, or to taste - 4 large tomatoes
Preparation
Cut the chicken thighs into one inch sized pieces.
Add about 2 teaspoons of salt and 2 teaspoons of pepper. Or do what I always do for dishes that call for salt and pepper. I use Masterfoods Garlic Pepper. Give it a good sprinkle, about 1 tablespoon of it. Set aside to marinate for a couple of hours.Slice the top of the tomatoes off.Using a small spoon, scoop out the soft insides of the tomatoes. This reduces the moisture in the dish and prevents sogginess.Chop the tomatoes up into small bits.Chop the onions into small bits.
Place the onions and tomatoes in a large bowl.Chop up a bunch of cilantro. Use as much or as little as you like.
Add the cilantro to the onions-tomatoes mixture. Toss together and set aside.
Cut a slit round an avocado, against its seed.Holding each side of the cut avocado, twist the avocado open to reveal the seed.
Remove the seed and scoop out the flesh.
Place the avocado flesh in a large bowl and mash it up evenly till it becomes creamy.
Add the tomatoes mixture to the avocados.
Combine well.Squeeze in juice from one lemon.
Add a generous portion of salt to taste. About 1 to 2 teaspoons.At this point, youll have guacamole. If you like, dish it up in a serving bowl and serve it with chips.Now cook the chicken.
Heat a pan with a few tablespoons of cooking oil till its very hot. It has to be very hot or the chicken wont brown.
Add the chicken to the pan. Be careful! Itll sizzle and splatter.Turn the pieces over to brown the other side after a few minutes.When the chicken are browned, remove them from the pan and set aside at a warm place.Using a clean, dry pan, toast the tortillas one at a time on each side.They are ready to be used when they are soft and warm.
Add a serving of the guacamole mixture.
Add a serving of the chicken.Quickly wrap the burrito up. If it cools, the tortilla will crack and it would be impossible to roll it up.
Roll over once. Fold in the sides, and roll over again till its fully wrapped.
Serve immediately or wrap in aluminum foil and keep them in the oven till ready to eat.
Source: foodista.com
Steak Salad with Chimichurri Sauce
Ingredients
- 1 pound flank steak, 1-inch thick
- 2 tablespoons olive oil
- salt and pepper to season
- 1 red onion, sliced into 1" rings
- 4 ounces baby bella mushrooms, quartered
- 5 ounces spring mix
- 1 pint cherry tomatoes, halved
- 1 avocado, sliced
- 1 cup lightly packed fresh parsley
- 2 large cloves garlic
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/4 cup bone broth
- 1/4 cup organic red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Preparation
Preheat grill to medium high heat.Season red onion rings and mushrooms with 1 tablespoon olive oil, salt and pepper to taste.
Place onion rings and mushrooms on grill. Grill for 4-5 minutes per side until char marks appear.
Remove and set aside.Take steak out of your fridge and let it sit in the room temperature for 5 minutes. Use a paper towel to gently pat the surface of both sides of the steak dry.
Brush olive oil on both sides of the steak or use olive oil cooking spray. Generously season the steak with salt and freshly ground pepper.
Place the steak on the grill. Grill each side for 3-5 minutes until the internal temperature of the steak reaches 145°F for medium doneness; 135°F for medium rare and 155°F for medium well.
Let rest for 5 minutes before slicing.To make the Chimichurri sauce, place all ingredients in a food processor, blend for about 30 seconds or until all ingredients are combined well (any remaining sauce can be stored in the refrigerator for up to 2 weeks).To assemble, arrange baby spinach spring mix on the bottom of a large serving plate, followed by the onion rings and mushrooms. Slice the steak and place on top of the vegetables. Top with cherry tomatoes and sliced avocado.
Drizzle the Chimichurri sauce over the steak salad and serve!
Source: Foodista
Veggie-Quinoa Stuffed Chilis
Ingredients
- 8 POBLANO PEPPERS- ROASTED, PEELED& SEEDED
- 1 cup QUINOA
- 1 cup ORANGE JUICE
- 1 cup CHICKEN OR VEGETABLE STOCK
- 1/2 teaspoon SALT
- 6 SHITAKE MUSHROOMS- FINELY DICED
- 1 tablespoon OLIVE OIL
- 3/4 cup SPINACH THINLY SLICED
- 1/2 BUTTERNUT SQUASH
- 1/4 cup DRIED CURRANTS
- 1/4 cup TOASTED PECANS
- 1/2 teaspoon GROUND CORIANDER
- 1/2 teaspoon GROUND CUMIN
- 4 OZ FETA DICED INTO SMALL DICE
- SAUCE: WE USED ROASTED TOMATO, BUT A MANGO SALSA WOULD BE LOVELY!
Preparation
HEAT THE OVEN TO 450*
PLACE THE QUINOA, OJ AND STOCK INTO A SAUCEPAN. COOK UNTIL ALL THE LIQUID IS ABSORBED. ADD THE SALT TO TASTE.
IN A SMALL SKILLET, SAUTE THE MUSHROOMS UNTIL LIGHTLY BROWNED. REMOVE FROM HEAT AND ADD THE SPINACH. STIR TO COMBINE AND SET ASIDE.
PLACE THE 1/2 SQUASH IN A GLASS PIE PAN WITH ABOUT A 1/4 INCH OF WATER. COVER WITH PLASTIC WRAP AND MICROWAVE FOR 8-10 MINUTES UNTIL JUST SOFT BUT NOT MUSHY. DICED THE SQUASH INTO 1/4 CUBES AND SET ASIDE TO COOL SLIGHTLY.
ADD THE CURRANTS, CUMIN AND CORIANDER TO THE QUINOA, STIR TO COMBINE. ADD THE MUSHROOMS & SPINACH, FETA AND THE SQUASH. TOSS LIGHTLY.
FILL THE PEELED & SEEDED POBLANOS WITH THE QUINOA MIXTURE AND PLACE ON A COOKIE SHEET. BAKE FOR 10-15 MINUTES UNTIL THE MIXTURE IS HOT AND THE CHEESE IS SOFT.
SERVE ON A POOL OF THE TOMATO SAUCE OR PAINT WITH THE MANGO VINAIGRETTE.
Source: Foodista
Summer Veggie Bake
Ingredients
- 2 ears of corn, kernels cut off the cob
- 1 tsp Garlic Powder
- 1 Lemon, Juiced
- 1 cup Low Fat Milk (1%)
- 1½ cups Low Sodium Chicken Broth
- 1 tsp Onion Powder
- 1 cup orzo
- ½ cup panko
- 1 tsp Paprika
- ¼ cup Shredded Parmesan Cheese
- ¼ cup parsley, chopped
- 1 tsp Pepper
- 1 rotisserie chicken
- ¼ cup Shredded Mozzarella Cheese
- 3 tomatoes,sliced into ¼ inch slices
- 1 Zucchini (8 oz), sliced into ¼ inch slices
Preparation
Preheat the oven to 400 degrees Fahrenheit. In a medium saucepan, add milk and chicken broth and bring to a boil.
Add orzo and reduce to medium heat. Cook orzo until tender and liquid is absorbed, about 15 min.Meanwhile, mix chicken, cheese, spices, lemon, corn and parsley.
Add mixture to the orzo and stir until evenly distributed.
Pour out orzo mixture into a 8 by 8 glass baking dish. For the topping, layer zucchini and tomato, alternating each veggie.
Sprinkle panko, garlic powder and pepper over the veggies.Spray the panko evenly with olive oil cooking spray.
Place in oven and cook for 40 minutes. Then broil for about 2 minutes to get the top really golden brown.
Serve immediately. Enjoy!