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Posts Tagged ‘avocado’

  1. Fudge Avocado Brownies

    February 11, 2013 by erinRD

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    It’s almost Valentine’s Day and you know what that means – chocolate! Oh and love too. But mostly chocolate ;)

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    I’m in love with my husband of course and this little guy who will be 9 months tomorrow!

    Carrot Face.

    Carrot Face.

    I found this great recipe for Secret Recipe Club on Jennifer’s blog Jen’s Journey where she blogs about her faith, family and of course food! Immediately it peaked my interest since I have used applesauce, bananas and even beans as a butter/oil substitute in desserts, but I haven’t used avocado before!

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    Jennifer used a box mix, but I decided to try a homemade version of brownies and they were delicious!

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    Fudge Avocado Brownies
     
    Print

    Author:
    Serves: 12

    Ingredients
    • 1 cup pureed avocado
    • 8 ounces dark chocolate, melted
    • 1 cup sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ¾ cup all purpose flour
    • ¼ cup unsweetened cocoa powder
    • ½ teaspoon baking powder
    • ¼ teaspoon salt

    Directions
    1. Preheat oven to 350 degrees and a spray a 9-inch square pan with non-stick spray.
    2. In a large bowl, whisk mashed avocado and melt chocolate. Whisk in sugar until combined, then add in eggs and vanilla extract, mixing well.
    3. Add in flour, cocoa, baking powder and salt, mixing with a large spoon – Do not over mix.
    4. Bake for 28-32 minutes, or until middle is set. Remove and let cool completely.

    Nutrition Information
    Serving size: 12 Calories: 258 Fat: 10.5 Carbohydrates: 40 Sodium: 166 Fiber: 2 Protein: 3 Cholesterol: 27

     

    Nutrition Notes: Did you know avocado has more potassium than a banana? Avocados also provide nearly 20 essential nutrients, including fiber, Vitamin E, B-vitamins and folic acid. They have been shown to help lower cholesterol, regulate blood pressure, decrease the risk of heart disease and protect against breast cancer to name a few. Subbing the oil in this recipe for avocado not only decreases fat but it adds so many nutrients to these brownie!

    DSCF0005 (1)Taste Test: You can’t even taste the avocado! It just adds wonderful moisture and of course increases the nutritive value of the brownies!

    Enjoy and Happy Valentine’s Day!


    Category Bar, Brownie, Dessert | Tags: ,,,, | 10 Comments

  2. Crock Pot Beef Carnitas Tacos

    January 4, 2013 by erinRD

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    Adapted from Eat Live Run

    1.5 lbs flank steak
    1 yellow onion, chopped
    1 green bell pepper, chopped
    1 red bell pepper, chopped
    1 jalapeño, seeded and chopped

    For spice rub:
    2 teaspoons chili powder
    1 teaspoon cumin
    1/4 teaspoon onion powder
    1/4 teaspoon garlic powder
    1/4 teaspoon cayenne pepper
    1 teaspoon salt
    1/2 teaspoon black pepper

    For serving
    8 corn tortillas
    1 avocado, sliced
    1/4 cup cilantro
    1/2 cup salsa
    2 limes, juiced

    Directions:
    1. Mix together all spices in a small bowl. Rub the spices all over your flank steak and place your steak at the bottom of your crock pot.
    2. Cover the steak with the chopped onions, bell peppers and jalapeño pepper. Turn heat on LOW and cook for 8 hours.
    3. After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.


    4. To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime. Serves 8 (2 tacos per serving).

    Nutrition Notes: Flank Steak is a lean cut of meat so chose that cut or any cut that has “sirloin” in the name!

    Category Uncategorized | Tags: ,,,,,, | No Comments

  3. Bean Burgers with Avocado Basil Cream

    September 7, 2012 by erinRD

    Adapted from How Sweet It Is

    Bean Burgers:
    1 (15 oz) can black beans, drained and rinsed
    1 (15 oz) can cannellini beans, drained and rinsed
    1 large egg + 1 large egg white, lightly beaten
    1/2 cup panko bread crumbs
    2 Tablespoons olive oil, divided
    4 garlic cloves, minced or pressed
    1/2 teaspoon smoked paprika
    1/2 teaspoon onion powder
    1/4 teaspoon salt
    1/4 teaspoon pepper
    4 whole grain buns, toasted if desired

    Avocado Basil Cream:
    2/3 cup Greek yogurt
    1 avocado, chopped
    10 medium basil leaves, chopped
    1 Tablespoon lime juice
    1/4 teaspoon salt
    pinch of pepper

    Directions:
    1. To make Avocado Basil Cream: Add basil and avocado to a food processor, blending to combine. Once somewhat smooth, add in Greek yogurt and lime juice and blend again until combined. Add in salt and pepper, taste, and season more if desired. Refrigerate until ready to use.


    2. To make burgers: In a large bowl, mash beans with a potato masher or fork. Add in garlic, paprika, onion powder, salt and pepper, mixing to combine.


    3. In a smaller bowl, lightly beat eggs and add in 1 tablespoon olive oil and panko, stirring to mix. Add the egg mixture to the beans, and mix thoroughly to combine, bringing it together with your hands if needed. Separate the beans into 6 equal sections and form patties.
    4. Heat a large non-stick skillet over medium-high heat and add 1 Tablespoon olive oil.

    Add burgers and cook on each side until golden, about 5 minutes. Remove and serve with avocado cream on whole wheat buns! Serves 4.

     

    Enjoy!

    Category Uncategorized | Tags: ,,,, | 2 Comments

  4. Avocado Egg Salad

    June 25, 2012 by erinRD

    Adapted from Relishing It

    Hello – is there anybody out there still? Dylan turned 6 week on Saturday and we are finally getting into a routine around here!

    Hopefully that means more recipe posts! I have been cooking more often and trying new recipes but haven’t had time to take pictures or post anything and I miss it!

    I found this recipe when I was still pregnant and kept it because it’s easy and healthy! I’ve made it a bunch of times and it’s perfect for a quick lunch while I have a break from changing diapers or staring at my baby thinking “Is he REALLY mine??” :)

    2 hard-boiled eggs, diced
    1 ripe avocado, mashed
    2 Tablespoons red onion, diced
    1 1/2 Tablespoons fresh green onions, finely chopped
    juice of a small lemon or lime
    kosher salt and freshly cracked pepper

    How to make perfect hard-boiled eggs:  In a sauce pan, place the eggs in a single layer.  Fill pan with cold water and make sure it covers the eggs by an inch.  Place pan on the stove and bring to a boil.  Boil for 1 minute.  Cover and remove from heat.  Set a timer for 10 minutes.  After 10 minutes, place eggs into an ice bath to stop the cooking process.

    To make the egg salad:  In a medium-sized bowl, mash the avocado and some of the lemon juice together until creamy, add salt and pepper.  Remember you can always add more lemon juice at the end to get it to your desired consistency, but you can never take it out.  Gently fold in the egg and onions.  Re-season with lemon juice, salt, or pepper, if necessary. Serves 2. Nutritional Information does not include bread.

     

    Taste Test: Delicious! The avocado makes a creamy egg salad without the extra fat of mayo! The only thing is – make sure to eat it all in one day. I tried it the next day and even though the lime or lemon juice helps prevent the avocado from browning, it just isn’t very good the next day. But the day of – it’s great! Enjoy!!

    Category Uncategorized | Tags: ,,,,,, | 2 Comments

  5. Baked Nachos

    September 15, 2011 by erinRD

    Adapted from Two Peas & Their Pod

    Mexican food is one of my favorites. Especially in the summer when all the produce is fresh and the most delicious. These nachos were so good – no to mention beautiful!

    Ingredients

    oven baked corn tortilla chips (recipe)
    2 cups shredded 2% Monterey Jack cheese
    1 (15 ounce) can black beans, drained and rinsed
    1 large tomato, diced
    1/4 cup chopped cilantro
    1 jalapeno, sliced
    1/4 cup sliced purple onions
    1 cup roasted corn

    Directions

    1. Preheat oven to 350 degrees.
    2. To assemble the nachos: Place a single layer of tortilla chips on a baking sheet. Sprinkle Monterey Jack cheese on top of the chips. Sprinkle black beans over the cheese. Add another layer of chips and top with more cheese and black beans.
    3. Cook for about 5-7 minutes or until cheese is melted. Remove and top the nachos with the tomatoes, cilantro, jalapeno slices, avocado, corn and purple onions.
    4. Top nachos with remaining veggies. Serves 2.

    Taste Test

    These were absolutely fantastic! They’d also be a great appetizer or finger food to share! Enjoy!

    Category Uncategorized | Tags: ,,,, | No Comments

  6. Club Sandwiches

    July 6, 2011 by erinRD

    A few 4th of July pictures….

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    …And a beautiful sunset to cap off the night!

     

    I love sandwiches. I could eat them for every meal.

    I made these for lunch when we were camping and they were super easy to make. Excuse the picture – it was taken with my iphone!

    Club Sandwiches
    Adapted from The Pioneer Woman

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    6 slices Whole grain sandwich bread
    2 Tablespoons Mayonnaise
    1 Tablespoon Pesto
    1 Tablespoon Pureed Sundried Tomatoes
    6 slices Bacon, Cut In Half
    ½ pound Shaved Ham
    ½ pound Shaved Turkey
    1 whole Avocado, Peeled And Sliced
    4 slices swiss cheese
    Romaine Lettuce

    Directions:
    1. Toast bread in toaster until light golden brown. Set aside.
    2. Fry bacon until just barely crisp, then drain on a paper towel. Set aside.
    3. Mix together mayonnaise with prepared basil pesto and sundried tomatoes.
    4. Spread two pieces of bread with basil pesto and add all other ingredients. Use a sharp knife to cut the sandwich in half (on the diagonal) then again in fourths. Serves 3.


    Taste Test: So good! It’s like a BLT with extra yumminess and healthier! It’s perfect for camping and picnics since the ingredients are simple and easy to transport!

    Enjoy!!

    Category Uncategorized | Tags: ,,,,,,,, | No Comments

  7. Black Bean, Lime Quinoa Salad

    June 27, 2011 by erinRD

    I have some beautiful, bright vegetables for your Monday.

    And a wonderful recipe to share!

    Black Bean, Lime Quinoa Salad
    Adapted from Eat Live Run

    Salad:
    1/2 red onion, minced
    1 large red bell pepper, diced
    1 cup roasted corn
    1 cup uncooked whole wheat quinoa
    1 large (ripe but firm) avocado, diced
    1 small bunch cilantro, minced
    1 jalapeno, seeded and diced
    2 (15-oz cans) black beans, drained and rinsed

    Dressing:
    juice of 3 limes
    2 teaspoon cumin
    1/4 teaspoon sea salt
    3 Tablespoon extra virgin olive oil
    Directions:
    1. Bring quinoa to a boil with three cups water with a pinch of salt. Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy.
    2. Remove from stove and let cool while you prepare the rest of the salad.
    3. Place black beans, red onion, cilantro, bell pepper, avocado, jalapeno and roasted corn in a large bowl. Toss to combine.
    4. In a small bowl, whisk together all dressing ingredients. Add quinoa to salad then pour over dressing. Toss well and serve. Salad will keep in sealed tupperware containers for up to five days in the fridge. Serves 8 at about 1 1/2 cups per serving.

    Taste Test: I got this roasted corn at Trader Joes and it was magical.

    The whole dish was so refreshing and light. Can it be summer all year long??
    Camping pictures to come!! :)

    Category Uncategorized | Tags: ,,,,,, | No Comments

  8. Best Guacamole Ever

    June 17, 2011 by erinRD

    I’m in a rut. A running rut. I have lost a lot of motivation and the cure for the motivation blues is to sign up for more races!

    July 4th – 5K and…

    August 21st – my first 10K!

    I’m currently in a 10K training clinic but it’s been canceled the past 2 weeks due to rain and heat. Gotta love Chicago! Hopefully it will continue on as scheduled next week!

    I made this next recipe at the BBQ we had on Sunday when we had Wholesome Husband’s side of the fam over.

    The Best Guacamole Ever
    Adapted from Eat Live Run

    4 ripe avocados
    1/2 red onion, small diced
    3 limes
    1/2 tsp salt
    1 jalapeno pepper, seeded and diced
    1/2 cup cilantro, diced

    Directions:
    1. Place avocados, onion and jalapeno pepper in a large bowl. Use a fork to mash avocado and mix everything together well.
    2. Squeeze in lime juice and sprinkle with salt. Serve with tortilla chips. Serves 10 at 1/2 cup per serving.

    Taste Test: This truly is the best guac ever. The husband tasted it and said “whoa that’s good!” :) So simple and easy to make – sometimes you don’t need a lot of ingredients to make something delicious.

    Happy Friday!

    Category Uncategorized | Tags: ,,,,, | No Comments

  9. Avocado Pesto Pasta

    June 13, 2011 by erinRD

    This weekend was so much fun! But alas, it’s Monday mourning yet again.

    I am still putting some of the photos on my computer from my 5K on Saturday but here is one of Patti and I before the race.

    And here are some from Patti’s Vintage Hollywood 30th Birthday party. So much fun! She had a photobooth!

    Wholesome Husband and I actin silly.

     

    The Birthday Girl and I – looking all snazzy. ;)

     

    Jess, Patti and I

     

    Another classic from yours truly.

     

    Strike a pose.

     

    Acting classy, as always.

     

    Ok – on to the food. That’s why you’re really here – right!? :)

    Avocado Pesto Pasta
    Adapted from Chef Chloe and Oh She Glows

    8 ounces dried linguini
    1/4 cup Pesto
    1 ripe avocado, pitted and peeled
    1/2 lemon, juiced + lemon zest to garnish
    1 clove garlic
    Salt to taste
    freshly ground black pepper to taste
    1 cup cherry tomatoes

    Directions:
    1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor blend avocado, pesto, lemon juice and garlic. Season with salt and pepper.


    2. Drain pasta. In a large serving bowl, toss pesto/avocado mixture with hot, freshly cooked pasta and garnish each serving with a basil leaf and lemon zest. For an extra touch of color and flavor, top pasta with cherry tomatoes. This dish does not reheat well due to the avocado in the sauce. Serve immediately. Serves 4.

    Nutrition Notes: If you don’t have a scale or pasta measuring device, one serving of pasta (3oz) is about the diameter of a quarter! I love that the creaminess of the pasta is from the avocado which is packed with fiber and healthy fats.

    Taste Test: Super simple and packed with flavor! Definitely going on the quick weeknight meal list!

    What’s your favorite quick meal?

    Category Uncategorized | Tags: ,,,,,, | 2 Comments

  10. Grilled Sirloin Steak with Onions, Avocado and Tomatoes

    May 27, 2011 by erinRD

    The recent issue of Cooking Light featured a ton of grilling recipes. This one stuck out to me because of its simplicity and who doesn’t love grilled onions?!

    Grilled Sirloin Steak with Onions, Avocado and Tomatoes
    Adapted from Cooking Light


    2 medium red onions, cut into 1/2-inch-thick slices
    1 1/2 pounds top sirloin steak, trimmed
    2 cups cherry tomatoes, halved
    1/4 cup balsamic vinegar
    1 ripe peeled avocado, cut into 8 wedges

    Directions:
    1. Preheat grill to high heat. Lightly coat onions with cooking spray. Place onions on grill rack; grill 10 minutes on each side or until tender. Place onions in a medium bowl; cover tightly with foil. Keep warm.
    2. Lightly coat steak with cooking spray; sprinkle steak with 3/4 teaspoon kosher salt and 3/4 teaspoon black pepper.

    Place steak on grill rack; grill 6 minutes on each side or until desired degree of doneness. Let stand 3 minutes. Cut steak diagonally across grain into thin slices.
    3. Add tomatoes, balsamic vinegar, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to onions; toss gently to combine.
    4. Divide steak evenly among 6 plates; top with 1/2 cup tomato mixture. Cut avocado wedges in thirds crosswise. Top each serving with 4 avocado pieces. Serves 6.


    Taste Test: This great Traders Joe’s meat was excellent. There wasn’t an ounce of fat on the meat. This dish along with a baked potato and corn on the cob was the perfect grilling, outside, patio Memorial Day recipe!

    Definitely worth the money – especially since I rarely buy steak or beef, for that matter. I’ve noticed with steak, all you need is salt, pepper and a little Worcestershire sauce for a perfect flavor!

    Happy grilling and have a fabulous Memorial Day weekend!

    Category Uncategorized | Tags: ,,,,,, | No Comments

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