This is probably one of the best salad dressings I have ever made! It’s made made with all healthy ingredients—avocado, Greek yogurt, cilantro, garlic and lime juice—and tastes great! So simple to make, just place all ingredients in a blender or processor and blend. I adapted this fabulous recipe from Pinch of Yum, just using a little less salt and water. Personally, I prefer a thicker dressing, but you can add more water, if it pleases you. Just serve on a bed of lettuce with some grilled chicken or beef and you have a wonderful meal!
- 1 avocado
- ½ cup nonfat plain Greek yogurt
- ½ to 1 cup water
- 2 cups cilantro leaves
- 2 garlic cloves
- ½ teaspoon sea salt
- 2 tablespoons fresh lime juice
Place all ingredients in a blender or food processor. Blend until smooth. Enjoy!
For those who are celebrating Thanksgiving today, I want to wish you all a happy and healthy holiday! While I have so many things I am grateful for, I cannot forget the people who are struggling for simple basic things, like peace, food and shelter. I pray for all people in these dire situations.
The recipe I am sharing with you for this week’s Fiesta Friday is a simple and very healthy salad of spinach, avocado, pomegranate seeds and sunflower seeds. What made this salad so easy to make was I was able to use pre-washed organic baby spinach leaves and deseeded pomegranate! The dressing is a 5 ingredient vinaigrette with lemon juice, Dijon mustard and olive oil. My salad was adapted from Martha Stewart’s recipe with a few minor changes. It is such deliciously light salad to enjoy after some holiday overindulgence!
- 1 pomegranate or 1 (5.3 ounce) Trader Joe’s Pomegranate Seeds package
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons organic extra-virgin olive oil
- Sea salt
- Freshly ground pepper
- 2 bunches of flat leaf spinach, stems trimmed or 1 (6 ounce) package organic baby spinach
- 2 tablespoons roasted and hulled sunflower seeds
- 1 Haas avocado, peeled, pitted and thinly sliced
- For directions on how to deseed a pomegranate, please click on the following link: SimplyRecipes.com.
- Using a large bowl, whisk together lemon juice, mustard and oil. Add salt and pepper to taste. Then add spinach, sunflower seeds and pomegranate seeds to the large bowl with dressing.
- Arrange avocado slices on individual plates. Top with salad and serve immediately. 6 servings.
The other day when I was checking out my Pinterest feed, I came across a pin by Skinnytaste for “Spicy California Shrimp Stack.” I decided to try it out for Sunday dinner, since I already had the all the ingredients in my refrigerator and pantry. As usual, I made some changes to the original recipe by using the whole grain, quinoa, instead of brown rice. I also substituted green onions for chives. I found out by cooking the quinoa a little bit longer with additional water, it made the quinoa “stickier.” Not only did the quinoa worked great, but it was a healthier choice. I liked using ramekins, instead of a measuring cup, because I could make several at one time, making it easier to plate.
My Spicy California Shrimp Stack with Quinoa was a big hit with my husband! He said that it is just as good as the one we order at the Yardhouse restaurant. So if you are looking for a dish that is pretty easy to make, fantastic to eat and has the “wow” factor, you need to prepare this!
- ½ cup organic quinoa, thoroughly rinsed
- 1 cup + 2 tablespoons water, plus 2 tablespoons water for later
- 2 tablespoons rice vinegar
- 8 ounces cooked shrimp, peeled, deveined and tails removed; cut into 1-inch pieces
- 1 cup diced cucumber
- 2 teaspoon finely chopped green onions
- ½ cup mashed avocado (1 medium-large)
- 4 teaspoons toasted sesame seeds
- 4 teaspoons reduced-sodium soy sauce
- 4 teaspoons organic mayonnaise
- ½ teaspoon Sriracha Hot Chili Sauce
- Bring 1 cup + 2 tablespoons water to a boil. Add quinoa and bring to a boil. Cover and simmer until water is gone. Add 2 tablespoons water and stir. Cook until all water is gone. Stir in rice vinegar. Spread quinoa on a plate to cool.
- Using a small bowl. mix together the cucumber and green onions.
- In another small bowl, thoroughly blend the mayonnaise and Sriracha sauce.
- Using a 3½-inch ramekin, layer ¼ cup cucumber, then 2 tablespoons avocado, ¼ of the shrimp and enough quinoa to full the remainder of the ramekin.
- Place a plate upside down on top of the ramekin. Lightly tap the bottom and sides of the ramekin. Carefully lift off the ramekin. This can be tricky and if you are having problems, insert a small knife along the edge to help “release” the stack.
- Put the Sriracha mayonnaise and soy sauce in separate small squeeze bottles and drizzle on top of the stack. Sprinkle with sesame seeds. Repeat 3 more times. 4 servings.
I wish that I was the one who came up with the idea to make these spooky Halloween chips using cookie cutters and flour tortillas, but it was the “Domestic Diva” Martha Stewart! Rather than using cooking spray, I brushed the scary figures with canola oil. My flour tortillas were an organic wheat and corn and an organic whole wheat and corn that I had purchased at Trader Joe’s. What goes perfectly with these delicious and healthier chips other than homemade guacamole! This is the ideal spooky appetizer for any upcoming Halloween party!
- Large flour tortillas, such as organic wheat and corn, organic whole wheat and corn
- Organic canola oil
- Sea salt
- Preheat oven to 350 degrees.
- Using the cookie cutters, cut shapes out of the tortillas. Place on nonstick cookie sheets.
- Put some canola oil in a small bowl and brush both sides of tortilla chips with oil. Sprinkle with salt.
- Bake until golden brown and crisp, about 10 minutes.
- 3 medium Haas avocados, halved, seeded and peeled
- Juice of one lime
- Sea salt
- Freshly ground pepper
- ½ medium onion, diced
- 1 garlic clove, minced
- ½ jalapeno pepper, seeded and minced
- 1 large Roma tomato, seeded and diced
- 1 tablespoon+ chopped cilantro
- Place the avocados in a large bowl. Add lime juice. Mash the avocados using a potato masher. Add cayenne and cumin. Salt and pepper to taste.
- Stir in the onion, garlic, jalapeno, tomato, and cilantro. Serve immediately.
This morning I decided to have a healthy omelette for breakfast. I’ve been wanting to try this recipe I found on the Williams-Sonoma website for a while. I made a few changes; using olive oil, instead of avocado oil, and using button mushrooms, instead of cremini and king oyster. The omelette is thinner than the traditional one, almost crepe-like in thickness. You can taste the buttery avocado, the sweet caramelized onion and the savory mushrooms. This is truly a satisfying breakfast, especially when one is trying to reduce the refined carbs in the diet!
- Organic extra-virgin olive oil
- 1 onion thinly sliced
- 2 tablespoons water
- Sea salt
- Freshly ground pepper
- 8 ounces mushrooms, thinly sliced
- 4 organic eggs
- 2 tablespoons chives, thinly sliced
- 1 avocado, peeled, pitted and thinly sliced
- Heat 1 tablespoon oil over medium-high heat in a 9-inch nonstick frying pan. Add onions and cook, stirring occasionally, until “caramelized” brown, about 8 minutes. Season with salt and pepper. Transfer to a bowl.
- Add another 1 tablespoon oil to the pan and heat over medium-high heat. Add mushrooms and sautéed until brown, stirring occasionally for about 8 minutes. Add salt and pepper to taste. Transfer to a bowl. Wipe out the pan with a paper towel.
- In a medium bowl, whisk together the eggs, water and chives. Add salt and pepper. Heat 1 tablespoon oil in the pan over medium heat. Add half of the egg mixture. Using a spatula, push the eggs towards the center and swirl pan to evenly distribute the uncooked egg. Cook for 1 minute. Add half the onions and mushrooms to the center of the omelette. Then add half the avocado on top, space evenly. Cook until the eggs are set, about 1 minute. Fold the sides of the omelette towards the center and gently slide off pan onto a plate. Repeat, making the second omelette. Serves 2.