Posts tagged ‘avocado’
I purchased a Spiralizer a year ago, and wow has that little tool come in handy! Apple “noodles”, super-quick sweet potato fries and spiralized zucchini are just a few of my favorites. For some, zucchini noodles and spiralized ingredients might be old news but if this concept is new, I encourage you to give them a go. Plus, it’s fun…and who couldn’t use some extra fun?!
I continue to be amazed at the versatility of zucchini: what an incredible veggie. You can use zucchini noodles aka “zoodles” as a grain-free or light pasta replacement OR you can bulk up your pasta dishes so you can have half zoodles and half noodles…that way you can load up on veggies and still have your pasta without a carb-induced coma :) I’ve pureed zucchini for a bean-free hummus, used grated zucchini in a sweet quick bread and added it to smoothies to thicken and add some veg without affecting flavor.
Since Spring has sprung, lighter dishes have been on the menu. This dish is quick, crazy easy and packed with fresh and bright flavor! Plus, you can make it vegan by swapping out the chicken for an extra roasted veggie (think roasted marinated portabella mushrooms or roasted asparagus..mmmm). The creamy avocado sauce adds a punch of flavor from the fresh basil, garlic and bright lime or lemon juice, and the roasted broccoli lends a nutty flavor to this meal. This dish is packed with protein, healthy fats, fiber and nutrition and can be served as a power lunch or dinner…and if you manage to have leftovers, those are tasty right from the fridge :)
Creamy Zoodles with Chicken and Broccoli
Gluten-free, Grain-free, Egg-free, Dairy-free, Vegan Option, Vegetarian Option, Soy-free, Paleo-friendly, Nut-free
3 medium zucchini, spiralized
1 large or two small chicken breast, cooked & cubed* (For vegan/vegetarian option, use 2 cups sauteed mushrooms and/or roasted asparagus)
1 head of broccoli, cut into small florets
2 small avocado 1 large avocado, pit removed and rough diced (will be pureed)
handful of fresh basil, chopped (roughly 1/2 cup) or cilantro
2 tbsp extra virgin olive oil, divided
1 garlic clove, minced
2 limes, juiced or 1 lemon, juiced (roughly 2 Tbsp or to taste)
1/2 tsp sea salt or to taste
freshly ground black pepper
1-2 Tbsp water or as needed
Optional garnish/serving ideas
hemp seed or pinenuts or slivered almonds (if adding nuts, will not be nut-free)
fresh basil, chiffonade
slices of fresh lemon or lime
1. Preheat oven to 375 F. Line a baking sheet with parchment or grease with olive oil. Add broccoli florets to the pan, drizzle with 1 Tbsp of olive oil and sprinkle with sea salt. Cook for approximately 10-12 minutes or until broccoli is tender and lightly browned.
2. While broccoli is cooking, prepare the avocado lime sauce. Add avocado, lime/lemon juice, basil, minced garlic, salt and 1 Tbsp olive oil and pureed until smooth. Add a couple tablespoons of water to thin out the sauce as needed.
3. If you prefer a less crunchy and softer zucchini noodle, either steam or saute the noodles for a couple minutes until your desired texture.
4. Add chicken, broccoli and zucchini noodles to a mixing bowl or pot. Pour/spoon the avocado sauce over the ingredients and toss to combine. Season to taste with additional salt and pepper and lime/lemon juice.
5. Divide into serving dishes and top with more basil, pinenuts/hemp seeds/almonds if desired and serve!
*I baked two small chicken breasts simply seasoned with lemon pepper, salt and olive oil at 350F for 20 minutes. I let them cool off and then cut into bite-size pieces. You could also use 2 cups shredded rotisserie chicken for a super quick lunch or dinner tossed with a little lemon.
**If you prefer to steam your broccoli, that’s ok too. I enjoy the depth of flavor from roasting them.
Serves approximately 3-4 people
It’s nearing the end of summer…the change of seasons is something I always look forward to (especially when Fall is my favorite time of year), yet I still want to hold onto summer for the next few weeks. This recipe accomplishes just that!
Let’s celebrate fresh fruit, bright herbs and zingy balsamic vinegar in this lovely marriage of flavors – Strawberry Bruschetta…and what a bonus for versatility, this recipe is used in FOUR different ways!
1. Strawberry Bruschetta (basic recipe) – serve over lightly toasted (gluten-free) french bread or gluten-free crackers
2. Strawberry Bruschetta Avocado Boats (snack or appetizer)
3. Strawberry Bruschetta and Hemp Green Salad (side salad, light dinner or lunch)
4. Strawberry Brushetta Inspired Quinoa and Beet Salad (serve as a side or a main dish)
I was assigned Julie’s adorable blog, Confessions of a Cooking Diva this month for the Secret Recipe Club and I thoroughly enjoyed reading her spunky posts and searching through her creations from the kitchen! I bookmarked her scrumptious looking Black Bean Burgers, Spicy Chocolate Popcorn and Caribbean Jerk Salmon Tacos for later experimentation…yet I ultimately settled on a Strawberry Bruschetta recipe for several reasons — I purchased a organic strawberries at the local farmers market, I had fresh basil on hand and I had some aged balsamic vinegar from a local oil & vinegar store that I couldn’t wait to use in multiple ways. Bam…what a perfect coincidence.
The simplicity of this recipe really allows the flavors to shine and come through in each bite, and there’s nothing like fresh, quality ingredients to let the food really do the talking for you! I opted to increase the balsamic a bit because I really love acidity and I served this over these raw sourdough sunflower seed crackers for the “bruschetta” portion of this recipe (since I rarely eat bread). After making this recipe, I was inspired to use the dish in multiple ways…talk about fun! Thanks Julie :)
Grain-free option, Gluten-free, Sugar-free, Vegan, Soy-free, Nut-free Option, Vegetarian, Dairy-free
1 pint of strawberries, rinsed and chopped
1 – 2 Tbsp aged balsamic vinegar (I used 2 Tbsp because I like the acidity)
¼ cup fresh basil, julienned or chopped
1 small loaf gluten free french bread, sliced into thin slices, lightly toasted OR raw grain-free, gluten-free crackers (I used these)
1. Combine the strawberries, basil and balsamic vinegar in a bowl and mix well.
2. Top each slice of bread or cracker with the strawberry-basil mix.
Makes 2 cups of strawberry-basil mixture.
Strawberry Bruschetta Avocado Boats
Grain-free, Gluten-free, Quick & Easy, Vegan, Vegetarian, Nut-free, Soy-free, Dairy-free
1 recipe of Strawberry Bruschetta (listed above)
2 ripe medium size avocados
Sea salt and pepper to taste
Extra drizzle of balsamic vinegar
Fresh squeeze of lemon or lime, optional (if you really like acidity like me and helps to prevent the avocado from browning if making ahead)
1. Slice each avocado in half and remove the pit/seed.
2. Sprinkle the avocado halves with sea salt and freshly ground black pepper.
3. Squeeze fresh lime or lemon juice over each avocado half (if desired)
4. Top each avocado half with about 1/2 cup of the strawberry bruschetta mixture and drizzle with a little balsamic vinegar and serve!
Makes 4 snacks or appetizers
Strawberry Brushetta and Hemp Green Salad
Grain-free, Gluten-free, Sugar-free, Dairy-free, Vegetarian, Vegan, Soy-free, Nut-free
8 cups of mixed greens, baby kale or baby spinach (I use Organic Power Green blend from Costco)
1 recipe of Strawberry Bruschetta (recipe above)
1 ripe avocado, pit removed and diced into small pieces
4 Tbsp raw hemp seeds/hemp hearts (you can sub another nut or seed if desired)
2 Tbsp extra virgin olive oil or avocado oil
sea salt and freshly ground black pepper to taste
Drizzle of apple cider vinegar or more balsamic vinegar and/or lemon juice
1-2 Tbsp Bragg’s liquid aminos (or coconut aminos, tamari or gluten free soy sauce)
1. Toss all ingredients in a large mixing bowl. Season to taste with sea salt and pepper. If you like more acidity in your dressing, feel free to add more vinegar and/or lemon juice.
*If you eat meat, this salad could be served with grilled chicken or if you eat dairy, feel free to toss in some goat cheese or fresh mozzarella to bulk it up even more. To bulk it up and keep it vegan, feel free to add cooked quinoa, millet or brown rice for a green and grain salad.
Makes 2 large salads or 4 small
Strawberry Bruschetta Inspired Quinoa and Beet Salad
Grain-free, Gluten-free, Vegetarian, Vegan, Dairy-free, Soy-free, Nut-free Option
1/2 recipe Strawberry Bruschetta (above)
1/2 cup cooked beets, diced (I used Love Beets)
3- 4 Tbsp chopped walnuts, pinenuts and/or pecans (or for nut-free, sunflower seeds or hemp seeds)
Aged balsamic vinegar to taste (I used 1 Tbsp)
Drizzle of extra virgin olive oil (I used about 1 1/2 Tbsp)
Squeeze of fresh lemon juice (I used 1/2 lemon)
Sea salt and pepper to taste
Yes, yes…YES! Fall is here! The breeze is cool, the morning air is crisp and I was able to break out a jacket this week! With Fall being my absolute favorite time of year, I was ready to jump in the kitchen and whip up some “comfort food”.
Warming you to the core, this white turkey chili is packed with flavor, a bit of heat (if desired). protein and fiber. I garnished my bowl with a large scoop of guacamole, baby spinach (for some extra greens), and a squeeze of lime juice…and I was cuddled up on the couch with a huge grin on my face. Needless to say, I am quite the happy camper :)
Here’s to soup season!
Feel free to garnish your bowl with shredded cheese and/or sour cream/Greek yogurt (if you are not dairy-free), or crush a few tortilla chips over your dish for a little crunch if that makes you happy! This chili keeps well and would be a delicious option for get togethers or Monday night football.
White Turkey Chili
Gluten-free, Grain-free, Nut-free, Soy-free, Corn-free, Dairy-free
1 1/2 Tbsp olive oil, coconut oil, butter, or ghee (use oil for dairy free)
1 1/4 lbs ground turkey (beef or chicken or cubed chicken breast can be subbed)
1 medium onion, diced
4-5 garlic cloves, minced
2 anaheim or poblano peppers, deveined, deseeded and diced
1 jalapeño, deveined, deseeded and diced
2-3 tsp ground cumin
1-2 tsp oregano
1 tsp chili powder
1 Tbsp fajita seasoning
2 Tbsp coconut flour (or other gluten-free flour like arrowroot to help thicken broth)
2 cups low-sodium or homemade chicken broth or stock
4 oz diced green chilis (I used canned)
16 oz sliced mushrooms
2 cups cooked white navy or cannelini beans (if using canned, rinse well and drain)
juice from 1 lime + more for serving
1/3 cup fresh cilantro, chopped
1-2 tsp hot sauce or 1/4-1/2 tsp ground cayenne pepper to taste (only if you prefer a little kick)
sea salt and pepper to taste
diced avocado or guacamole for serving
leafy greens for wilting (optional) – spinach, kale, collards
shredded cheese (optional, omit for dairy-free)
1. In a medium soup pot or Dutch oven, heat oil/butter over medium-high heat. Add meat and cook for 5-7 minutes until starting to brown, stirring occasionally.
2. Add onions, garlic, both peppers and seasonings to the pan and cook until onions are soft, stirring often, for about 4-5 minutes.
3. Add coconut flour and stir to coat vegetables and meat.
4. Pour in the chicken broth and then add in the mushrooms, green chilis and beans and stir. Let cook for 5 minutes until mushrooms start to cook through.
5. Cover and simmer for 30 minutes to let the flavors meld. Stir in lime juice and cilantro. Let cook for an additional couple minutes. Season with salt and pepper and hot sauce/cayenne (if using) to taste.
6. If adding greens, place in soup pot and let cook for until wilted (2 minutes for spinach, 5-7 for more hearty greens).
7. Serve in bowls and garnish with guacamole or avocado, a squeeze of lime and/or shredded cheese or crushed chips. Enjoy!
Serves about 4-6
Grilling and summer go hand-in-hand. Even though we’ve had some pretty stormy (and sometimes chilly) days here in Montana, I have been determined to fire up the grill and get in the summer groove!
My favorite way to prepare salmon is on the grill and I’ve had my eye out on new ways to enjoy my favorite fish. When I was assigned the lovely Bewitching Kitchen for this month’s Secret Recipe Club reveal, at first I was torn on what I wanted to make. Sally’s blog is chock-full of creative recipes – including Brazilian dishes, ethnic recipes and an extensive list of homemade breads – with about 20 different recipes calling my name! I ultimately opted for her Chipotle-Rubbed Salmon Tacos with a unique salsa for a fresh and grill-friendly flare…YUM! I make a few adjustments based on my pantry and preferences…I increased the lime juice a bit and pumped up the seasoning in the rub by adding some sea salt. I LOVE strong flavors so I upped the amount of vinegar a tad and added lime juice in the salsa, but I’ll even add a fresh herb like cilantro next time for that extra punch. I wound up using a small, peeled typical cucumber (instead of English), honey and coconut sugar in lieu of the white sugar and homemade mayonnaise in place of the yogurt to keep it dairy-free.
A note on the salmon– The fattier the fish, the better in my opinion. I ADORE salmon but sometimes the Sockeye variety doesn’t turn out as buttery and succulent as I was going for. Since I was looking for wild-caught salmon, I wound up using Sockeye instead of Alaskan due to availability.
Chipotle-Rubbed Salmon Tacos
Gluten-free, Grain-free option, Paleo-friendly option, Dairy-free, Nut-free, Soy-free
2 Tbsp yogurt, mayo, or sour cream (use mayo or Vegenaise for dairy-free)
2 tsp fresh lime juice
2 tsp chipotle chile powder
2 tsp finely grated orange zest
2 tsp coconut palm sugar (or other granulated sugar)
1/2 tsp sea salt
1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces
1 Tbsp plus 1 tsp extra-virgin olive oil
8 corn tortillas (substitute salad greens or lettuce cups for paleo/grain-free)
1 Tbsp plus 1 tsp extra-virgin olive oil
1 Hass avocado, mashed with a generous squeeze of lime juice
salt and pepper
1 cup finely shredded cabbage
1 Granny Smith apple, cut into 1/4-inch dice
1/2 English cucumber or , cut into 1/4-inch dice
1 ripe tomato, cut into 1/4-inch dice
1/2 small red bell pepper, cut into 1/4-inch dice
1/2 small red onion, finely diced
1 jalapeno, deseeded and deveined, finely diced (optional)
1 + 1/2 tablespoons white wine vinegar
1 tsp agave or honey
salt and pepper to taste
fresh chopped cilantro, optional
1. Prepare the salsa by mixing in a bowl the apple, cucumber, tomato, bell pepper, and onion (if using). Add the vinegar and sugar, season with salt, and reserve. It can be prepared hours in advance to intensify the flavors.
2. In a small bowl, mix the yogurt with the lime juice, season with salt and pepper, and reserve. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.
3. Heat the tortillas either in a low oven, wrapped in foil, or on top of a flame (my method of choice), until they are softened and heated through.
4. Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side. Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple- Cucumber Salsa and the cabbage. Drizzle each taco with the lime/yogurt and serve right away.