Celebrate National Avocado Day With 10 Tasty Recipes

It’s National Avocado Day, and there’s no better way to celebrate than with an avocado-based feast for all to enjoy. While classic treats like avo-toast and guacamole are a must, I’ve got some unique recipes that present the avocado in nontraditional ways.

Check out the 10 easy and delicious dishes below to prepare for your avocado fiesta.

Cacao Avocado Pudding

Ingredients

  • 2 ripe avocados, pitted and the flesh scooped out
  • ⅓ cup coconut milk
  • ¼ cup maple syrup
  • Small handful spinach
  • 3 Tbsp raw cacao powder
  • 2 dates (chopped and pits removed)
  • 1 tsp vanilla extract
  • ⅛ tsp cinnamon
  • Pinch nutmeg
  • Pinch sea salt
  • 1 ½ Tbsp chia seeds
  • Optional: 1 tsp of calming Reishi or Ashwagandha powder
  • Toppings: chopped pistachios, cacao nibs, a little square of your favourite chocolate bar, extra salt or cinnamon

Instructions

  1. Place all the ingredients into a food processor, except for the chia seeds, and blend until everything is fully combined.
  2. Once combined, slowly pour the chia seeds into the food processor and pulse until they are mixed into the pudding.
  3. Scoop the mixture into a bowl and let it set in the fridge for 30 minutes.
  4. Once it has set, scoop mixture into 2 serving bowls and top with crushed pistachios, cacao nibs, cinnamon, sea salt and a square of your favourite cacao chocolate.
  5. This will keep in the fridge for up to two days.
AVOCADO FRIES

Ingredients

  • 1 large avocado, medium ripening, scooped and sliced
  • 2 whole eggs, beaten
  • 1 cup of all purpose flour
  • 1 tbsp lemon pepper
  • 1 cup of canola oil
  • ½ sleeve of Premium saltine crackers, crumbled
  • salt, to taste
  • Dipping sauce (I used Remoulade)

Instructions

  1. Start by running your knife around the avocado. Separate one half from the other, then whack the pit with your knife, give it a twist, and remove the pit.
  2. Run a small spoon between the skin and the avocado, and get each half of the avocado placed onto a cutting board.
  3. Slice each half in half. Then those in half. If they are thicker and you have big slices, then try slicing them in half again, lengthwise. Think french fries, only with avocado.
  4. Place the oil into a medium sized skillet, and let this come up to a medium heat, just enough time to begin preparing the fries.
  5. Now it’s time for the dredge.
  6. Season the flour with the lemon pepper and mix that around.
  7. Smash the saltine crackers in a sealable plastic bag. Dump those onto a plate.
  8. Take an avocado fry and toss in the flour, then move that into the egg mixture, and then place onto the crumbled crackers. Give a little shake.
  9. Gently place the avocado fries into the hot oil, and cook for a couple of minutes on each side until they are golden brown. These will not take long. Once golden, remove, and place them onto a plate lined with paper towel. Season immediately with a pinch or two of salt.
  10. Plate and serve with your favorite dipping sauce.
Avocado Margarita
Ingredients
  • 6 oz Ready made frozen margarita
  • 1 oz Freshly squeezed lime juice
  • 1/2 Medium avocado, scooped in small pieces
  • 1 oz sweet and sour

Method:

Blend for 10 seconds. Rim the glass with chile lime salt for a zesty kick.

Avocado Summer Rolls

Ingredients

  • Sauce
  • ¼ cup hoisin sauce
  • ¼ cup smooth natural peanut butter
  • 2 tablespoons water 
  • 2 teaspoons reduced-sodium tamari
  • 2 teaspoons rice vinegar
  • 1 teaspoon chili-garlic sauce
  • ½ teaspoon toasted sesame oil
  • Summer Rolls
  • 12 rice paper wrappers
  • 3 ounces thin rice noodles, prepared according        to package directions
  • 2 Persian (mini) cucumbers, thinly sliced
  • 1 small watermelon radish, thinly sliced
  • 1 medium ripe mango, thinly sliced
  • 2 scallions, thinly sliced
  • 1½ cups fresh mint leaves
  • 1½ cups fresh basil leaves
  • 2 medium ripe avocados, halved and sliced into 12 pieces each
  • 4 large leaves butter lettuce, torn into 3 pieces each

Preparation

  • To prepare sauce: Whisk hoisin, peanut butter, water, tamari, vinegar, chili-garlic sauce and oil in a small bowl. Set aside.To prepare rolls: Soak one wrapper at a time in a shallow dish of very hot water until softened, about 10 seconds. Lift out, let excess water drip off and lay the wrappers on a clean, dry cutting board.Layer 2 tablespoons rice noodles, a few slices each cucumber, radish and mango, 1 teaspoon scallions, 2 tablespoons each mint and basil, 2 avocado slices and 1 piece of lettuce on the bottom third of the wrapper. Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and fillings. Serve with the sauce.
Avocado Mac & Cheese

INGREDIENTS

FOR THE PASTA:

  • 3/4 lb. pasta

FOR THE AVOCADO SAUCE:

  • 2 large avocados, peeled and pitted
  • 1 cup fresh cilantro, plus extra for garnish (optional)
  • 1 clove garlic
  • 2 Tbsp. lime juice
  • salt and pepper to taste

FOR THE CHEESE SAUCE:

  • 2 Tbsp. butter
  • 3 Tbsp. flour
  • 1.5 cups milk
  • 1.5 cups shredded white cheddar cheese
  • salt and pepper to taste

INSTRUCTIONS

FOR THE PASTA:

  1. Cook pasta according to recipe or package directions until al dente (I always cook pasta in very salty water – it brings out the flavor of the pasta).

FOR THE AVOCADO SAUCE:

  1. Combine all avocado sauce ingredients in a food processor or blender.
  2. Pulse to break up the ingredients, then use a spatula to scrape down the sides of the bowl and pulse again until you have a thick, creamy sauce. Set aside.

FOR THE CHEESE SAUCE & ASSEMBLY:

  1. In a large saucepan, melt butter over medium-high heat.
  2. Whisk flour into the butter to form a roux and cook for 1 minute.
  3. Whisk milk into roux a little at a time until you’ve worked out all the lumps. Bring sauce to a simmer and cook, stirring frequently, until mixture has thickened, about 6-8 minutes.
  4. Whisk avocado sauce into milk mixture. Cook for another 2-3 minutes, until sauce has thickened again.
  5. Remove sauce from heat. Stir in white cheddar cheese, salt, and pepper. Mix until cheese has melted.
  6. Add pasta to sauce and toss until pasta is evenly coated.
  7. Top mac and cheese with fresh cilantro (optional) and serve immediately.
Avocado Basil Pesto

Ingredients

  • 3 cups fresh basil loosely packed
  • 2 avocados (2 cups)
  • 2 tablespoons lemon juice
  • 1 clove garlic minced
  • 2 teaspoons olive oil
  • 2 tablespoons pine nuts
  • 2 tablespoons nutritional yeast
  • Salt to taste

Instructions

  • Put all ingredients in a food processor and mix until smooth.
Keto Avocado Pops

INGREDIENTS

  • 2 large ripe avocados, or 3 small/medium sized
  • 14 oz canned coconut milk, full-fat, well shaken
  • 3 Tablespoon honey, or agave syrup

Chocolate Topping:

  • 8 oz 70% dark chocolate, chopped
  • 1/2 cup coconut oil
  • 1/3 cup candied pecans, chopped, optional

INSTRUCTIONS

  1. In a blender or food processor, puree avocado meat, coconut milk, and honey. Taste mixture. If it is not sweet enough to your liking, add additional honey as needed.

  2. Pour mixture into popsicle molds until almost full. Place a layer of foil over the popsicle mold, followed by the popsicle mold over. Insert wooden sticks into the mold.

  3. Place filled molds in the freezer for at least 3 hours, or until the popsicles are solid.

  4. Chocolate Topping: Over a double boiler (bain-marie), melt together chopped chocolate and coconut oil until smooth.

  5. Unmold frozen popsicles. Dip coconut avocado popsicles in melted chocolate. Immediately sprinkle chopped pecans. If desired, drizzle additional melted chocolate over popsicles. Enjoy immediately, or store in the freezer until ready to serve.
Avocado Banana Bread

Ingredients:

  •  1/2 of a medium ripe avocado cubed
  •  1 large egg
  •  1 tsp vanilla extract
  •  2 large ripe bananas sliced
  •  1 cup all purpose flour
  •  1/4 cup unsweetened cocoa powder make sure to use regular and not dutch processed
  •  3/4 cup granulated white sugar
  •  1 tsp baking soda
  •  1 tsp cinnamon
  •  1/3 cup mini chocolate chips

Directions:

  • Preheat oven to 350°F. Grease the interior of a 9 x 5 inch loaf pan.
  • In a blender or food processor, add avocado, egg, vanilla and bananas. Blend until smooth.
  • Add in flour, cocoa powder, sugar, baking soda and cinnamon. Blend or pulse until batter is smooth. This should only take a few seconds. You may need to use a spatula to scrape the sides or the bottom to make sure all the flour gets mixed with the batter.


  • Pour batter into greased loaf pan. Sprinkle surface evenly with chocolate chips so that it covers most of the surface. Bake for about 50 minutes. The top of the loaf should bounce back if pressure is applied and a toothpick inserted should come out clean (except for any melted chocolate that might get on it). Allow bread to cool slightly before slicing and serving.
Chickpea Salad Stuffed Avocado

Ingredients:

  • 2 ripe avocados, halved and pit removed
  • 14 ounce can chickpeas, drained and rinsed
  • 1/4 cup each fresh dill, parsley and chives
  • 3 scallions, cut in 1 inch pieces
  • 1 clove garlic
  • 1/2 lemon, zest and juice
  • 1/2 teaspoon ground mustard
  • 2 tablespoons ranch dressing
  • 1 tablespoon mayonnaise
  • Salt and pepper, to taste

Instructions:

  1. Prepare the avocados by scooping out approximately half the flesh from the center and placing it in a small bowl. Set aside
  2. Add the scooped out avocado, herbs, scallions, garlic and lemon zest to a food processor and pulse until everything has been small diced. Add in the chickpeas and ground mustard. Pulse a few more times until the chickpeas are incorporated and small diced but stop before the chickpeas become a hummus texture




  3. Transfer the mixture to a large bowl. Stir in the lemon juice, ranch dressing, mayonnaise, 1/4 teaspoon of salt and pepper. Taste and add more salt/pepper to taste
  4. Scoop the salad into the avocado halves and enjoy immediately
Spaghetti With Spinach-Avocado Sauce

Ingredients

  • 8 ounces uncooked whole-grain spaghetti
  • 1 cup baby spinach leaves
  • 1/4 cup rinsed and drained unsalted cannellini beans
  • 1/4 cup fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 2 garlic cloves
  • 1 ripe peeled avocado
  • 1/4 cup chopped tomato
  • 2 tablespoons sliced almonds, toasted

Directions

Step 1

Prepare pasta according to package directions, omitting salt and fat. Reserve 1/2 cup cooking liquid. Drain pasta.

Step 2

Combine reserved 1/2 cup cooking liquid, spinach, and next 8 ingredients (through avocado) in a food processor; process until smooth. Combine pasta and spinach mixture; toss to coat. Sprinkle with tomato and almonds.

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10 Thanksgiving Appetizers in Under 30 Minutes

Ah, Thanksgiving – a holiday full of family time, football, and, of course, lots of delicious home-cooked comfort food. However, we all know how long it takes to prepare a perfectly-cooked turkey along with all the fixings of Thanksgiving dinner, which doesn’t leave much time to put together small bites to snack on before the real feasting begins.

Lucky for you, we’ve rounded up 10 delicious Thanksgiving appetizers you can make in 30 minutes or less. Happy feasting!

Easy Avocado Dip With Barilla Creamy Pesto

Start with something light like this dip made with the Barilla Creamy Ricotta & Basil Pesto. It’s so easy to make, and pairs perfectly with veggies, chips, crackers, bread – you name it!

INGREDIENTS

  • ½ jar Barilla® Creamy Ricotta Pesto
  • 2 ripe avocados
  • 1 5-ounce container plain Greek yogurt
  • 1 lime, juiced

INSTRUCTIONS

  1. Combine all the ingredients in a blender. Blend on medium until combined.
  2. Place into a small bowl and serve with cut fresh vegetables.

Thanksgiving Cranberry Deviled Eggs

All it takes is six ingredients to make guests go crazy over this sweet and savory combo.

INGREDIENTS

PREPARATION

  • Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
  • Stir in mayonnaise, mustard, sage and salt until smooth and creamy. Gently stir in cranberry sauce. Spoon yolk mixture into egg white halves. Top with additional cranberry sauce, if desired.
  • Refrigerate 1 hour or until ready to serve.

Cucumber Bites

Make these tasty bites in just seven easy steps. It’s the perfect appetizer to keep you from getting too full before the real eating begins.

Ingredients you will need:
2 – Cucumbers
12 – cherry tomatoes
4 oz. – cream cheese softened
1 tbsp. – mayonnaise
3 tbsp. – light ranch
1 tbsp. – frozen or fresh dill
¼ tsp. – garlic salt
Black pepper for garnish

Instructions

  1. Wash, peel and slice cucumber into half inch slices.
  2. Remove little of insides of the cucumber with a half tea spoon measurement.
  3. Combine softened cream cheese, mayo, and ranch. Mix it well until smooth in texture.
  4. Add dill and garlic salt and mix just until combined.
  5. Place all the topping into a piping bag with a star attachment and pipe out about a ¾ of a tbsp. into each prepared cucumber. If the topping has hard time to stick to cucumber pat dry the cucumber juice before piping.
  6. Cut cherry tomatoes in half and insert into each cucumber topping.
  7. Sprinkle with black pepper, serve and enjoy. This appetizers can be prepared several hour before serving, make sure to refrigerate until ready to serve.


Turkey Focaccia With Creamy Pesto

There’s so much flavor packed into these tiny sandwiches. The secret ingredient? The Barilla Creamy Ricotta & Basil Pesto — it’s made with freshly grated Italian cheeses and 100 percent Italian basil, then lightly whisked to create the smooth and creamy texture. Is your mouth watering yet?

INGREDIENTS

  • ½ jar Barilla® Creamy Ricotta Pesto
  • 6 small focaccias, sliced in half
  • 8 ounces sliced deli turkey
  • 1 cup jarred roasted red peppers, sliced thin
  • 6 slices Swiss cheese
  • Salt and black pepper to taste

INSTRUCTIONS

  1. Place 6 focaccias onto a platter. Top with 1 tablespoon pesto and spread thin.
  2. Top with a few slices of cheese, roasted pepper and turkey. Top with second slice of focaccia. Repeat for each focaccia slice.


Smoky Chipotle Pumpkin Hummus

If you’re searching for a flavor-packed dish, look no further because it doesn’t get any better than this smoky pumpkin dip.

INGREDIENTS

  • 2 tablespoons lemon juice
  • 1/4 cup tahini
  • 3 cloves garlic
  • 1 teaspoon kosher salt
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 2 teaspoons olive oil, plus more, to top
  • 2 chipotle chiles in adobo, plus adobo sauce, to taste
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika, plus more to top
  • Roasted, salted pumpkin seeds, to top

INSTRUCTIONS

  1. Pulse the lemon juice, tahini, garlic, and salt together in a food processor or blender until it forms a paste. Add in the chickpeas, olive oil, and chipotle chiles and pulse until smooth. Add in the pumpkin puree, cumin, and smoked paprika and pulse until well-combined.
  2. Transfer the hummus to a bowl and swirl the top using the back of the spoon. Drizzle over a little additional olive oil. Sprinkle with smoked paprika and top with roasted pumpkin seeds. Serve or refrigerate until ready to serve.

Easy Tomato Bruschetta With Balsamic Glaze

In just 20 minutes, you can make this fresh and flavorful bruschetta to add some color to your Thanksgiving spread.

INGREDIENTS

  • 1 cup tomatoes, pitted and diced (about 4 roma tomatoes)
  • 1/4 cup red onion, diced (about 1/4 red onion)
  • 2 cloves garlic, minced
  • 5 fresh basil leaves, chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup balsamic vinegar
  • 1/2 loaf of French baguette, sliced into ½ inch slices
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder

INSTRUCTIONS

TOMATO MIXTURE:

  1. In a medium bowl, combine the tomatoes, onion, garlic, basil, olive oil and salt and pepper. Toss to combine and store in the refrigerator for one hour (you don’t have to wait this long, but it is recommended to bring out all the flavours).

BALSAMIC GLAZE:

  1. In a small sauce pan, heat the balsamic vinegar over medium heat until it boils. Continue to cook for 4-5 minutes until the sauce is reduced by half.
  2. Pour the glaze into a small bowl and set aside. The glaze will continue to thicken when removed from heat.

MAKE THE BRUSCHETTA:

  1. Preheat your oven to 350 degrees.
  2. In a small bowl, combine the olive oil and garlic powder.
  3. Brush the top side of each baguette slice with the olive oil mixture.
  4. Place slices onto a lined baking tray and bake for about 10 minutes, until light golden brown.
  5. Top each slice with a spoonful of the tomato mixture.
  6. Drizzle the balsamic glaze onto each bruschetta and serve.

Cranberry Pecan Goat Cheese Truffles

This app is a real crowd-cheeser. The nuttiness mixed with sweet cranberries and creamy goat cheese make this the ultimate Thanksgiving day starter.

INGREDIENTS

  • 10 oz goat cheese
  • 6 oz cream cheese
  • 2 teaspoons cinnamon
  • 3 tablespoons honey, plus extra for garnish
  • 1 1/2 cups Fisher Nuts pecan chips, divided
  • 1 cup diced dried cranberries
  • 1/2 cup minced fresh parsley

INSTRUCTIONS

  1. In a large bowl, beat goat cheese, cream cheese, cinnamon and honey until light and fluffy. Add 1/2 cup pecan chips, folding to combine. Set aside.
  2. Line countertop with parchment paper. Toss together remaining pecan chips, dried cranberries and parsley in the center of the parchment paper.
  3. Using a large cookie scoop, scoop out one round of cheese filling and toss in pecan mixture. Continue until all truffles have been rolled in coating. (Watch the video above to see how I do this.)
  4. Refrigerate cheeseballs until ready to serve. You can make these up to three days before, just make sure and store them in an airtight container.
  5. To Serve: Drizzle with honey, if desired. Serve with crackers, warm crostini or as is with a toothpick!

Chili-Lime Cashews

Leave a bowl of these zesty cashews out for everyone to enjoy before the big feast, your guests will go nuts over how good it is.

INGREDIENTS

2 1/2 teaspoons coarse salt

1 teaspoon finely grated lime zest

2 tablespoons dark-brown sugar

1/2 teaspoon red-pepper flakes

1 large egg white

3 cups raw unsalted cashews

DIRECTIONS

  1. 1. Preheat oven to 350 degrees. In a medium bowl, using the back of a wooden spoon, grind salt with lime zest. Add dark-brown sugar, red-pepper flakes, and egg white and whisk together until frothy. Add cashews and toss to coat.
  2. 2. Spread cashew mixture in a single layer onto a parchment-lined rimmed baking sheet. Bake until golden, 20 minutes. Let cool completely.

Barilla Pesto and Orzo Arancini

Set out a tray of these delicious pesto and orzo balls and they’ll be gone in less than five minutes. The bright taste of the Barilla Basil Pesto perfectly complements the parmesan and mozzarella cheeses (yes, it’s as good as it sounds).

INGREDIENTS

  • ½ box Barilla® Orzo
  • 2 cups frozen peas
  • 1 Jar Barilla® Basil Pesto
  • 2 large eggs, lightly beaten
  • ½ cup grated Parmesan cheese
  • 1½ cup Italian-style bread crumbs, divided
  • 8 ounces mozzarella cheese, cut into cubes
  • Salt
  • ¼ cup heavy cream

INSTRUCTIONS

  1. 1Prepare the orzo according to package directions, adding the peas for the last 2 minutes of cooking time. Toss with ½ jar of pesto
  2. 2Meanwhile, in a heavy large saucepan, pour enough oil to make 3 inches deep. Heat over medium heat to 350°F
  3. 3In a large bowl, stir together the orzo, eggs, Parmesan cheese, and 1/2 cup of the bread crumbs. In a medium bowl, place the remaining bread crumbs
  4. 4Roll 2 tablespoons of the orzo mixture into a ball and insert 1 cube of mozzarella in the center. Roll in the bread crumbs to coat. Repeat with the rest of the orzo mixture
  5. 5Working with a few at a time, add the risotto balls to the oil and cook until brown and heated through, turning occasionally, for 4 to 5 minutes. Using a slotted spoon, transfer to paper towels. Sprinkle with salt
  6. 6In a small saucepan, warm the heavy cream. Then stir in the remaining pesto. Serve on the side with the Orzo balls

Garlic Herb Roasted Shrimp

Eight ingredients, 10 minutes, and a whole lot of yum.

Ingredients

  • 2 lbs. of Shrimp, peeled and deveined
  • 3-4 garlic cloves, minced
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of red pepper flakes
  • 1 teaspoon of dry basil
  • salt & pepper

Cocktail Sauce:

  • 1/2 cup of ketchup
  • 2 heaping tablespoons of horseradish

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, toss shrimp, garlic cloves, red pepper flakes, dry basil, salt, pepper, and olive oil. Toss until all coated.
  3. Spread shrimp out in a single layer on a baking sheet.
  4. Bake for 8-10 minutes.
  5. While the shrimp are cooking, in a small bowl mix ketchup and horseradish. Set aside.
  6. Remove shrimp from the oven, let cool for 2-3 minutes.
  7. Serve with homemade cocktail sauce.
  8. Garnish with fresh parsley and lemon wedges.





Healthy Holiday Recipes That Aren’t Salads

Contrary to popular belief, it is possible to eat healthy without making the same boring salad every day. So to help you mix up your meals without derailing your healthy lifestyle, I’m sharing some nutritious recipes that don’t skimp on flavor.

All you need are diced onions, asparagus, vegan butter, sea salt, vegetable broth, and unsalted cashews to prep this creamy goodness.

Detoxifying Asparagus Soup

I N G R E D I E N T S
1 cup​ diced onion
2 lbs. ​asparagus
3 tbsp.​ vegan butter
1/4 tsp.​ sea salt
6 cups ​vegetable broth
1/2 cup​ cashew cream
CASHEW CREAM:
1 cup​ raw unsalted cashews
1/2 cup ​water
*BLENDER NEEDED

S T E P S
FOR CASHEW CREAM:

  • Boil the cashews in a medium pot for 8 minutes. Drain, rinse
    and place in the pitcher of a blender. Add 1/2 cup water and
    puree until very smooth.
  • Store in an airtight container.
    FOR SOUP:
  • Cut the asparagus into 1 inch pieces.
  • In a large stock pot, melt the butter and sauté the onions until
    soft. Add in the asparagus and salt and continue to sauté 5
    minutes.
  • Add in the stock and bring to a simmer. Cover and let cook
    about 15 minutes or until the asparagus is fork tender.
  • Carefully puree the soup with the cashew cream until smooth.
  • Serve warm and garnish with asparagus tips or chopped
    chives or fresh dill.

Roasted Cauliflower With Avocado Hummus

Who would have thought that avocado and cauliflower would be a match made in heaven? This dish provides a powerful kick of protein, vitamin C, vitamin K, and healthy fats.

I N G R E D I E N T S
1 ​large cauliflower,
trimmed, cored and
whole
​A few tablespoons Olive
oil
Salt and pepper, to
season
Avocado hummus:
½​ large ripe avocado
1 15½-ounce can
chickpeas, rinsed,
drained
¼ cup ​tahini, well mixed
¼ cup plus 1 tablespoon
fresh lime juice
1 ​garlic clove
½ teaspoon (or more)
kosher salt
¼ teaspoon ​freshly
ground black pepper
Small handful​ cilantro
leaves with tender stems
2 tablespoons ​olive oil,
plus more for drizzling

S T E P S

  1. Heat the oven to 425 F while you prepare the cauliflower.
  2. Break off and discard the outer leaves from the cauliflower.
    Cut off the bottom of the stem, and then use the tip of a small,
    sharp knife to cut off the leaves close to the stem. Carefully cut
    out the hard core of the cauliflower, near the bottom. Leave the
    main stem intact and make sure not to cut through any of the
    florets.
  3. Rinse the cauliflower (leave the water clinging to the outside)
    and place on a work surface, core side up. Place it on a lined
    baking sheet, and drizzle with olive oil, and top with salt and
    pepper (or any other spices you might like). Roast in the oven for
    40 to 60 minutes, or until tender and brown.
  4. To make the hummus, put the avocado, chickpeas, tahini,
    lemon juice, garlic, salt, pepper, and cilantro in a food processor
    and pulse until smooth, about 1 minute. With the motor running,
    stream in 2 tablespoons olive oil, then continue to process until
    hummus is very light and creamy, about 1 minute longer. If it’s
    too pasty, add a few tablespoons of water. For more acid, add
    more lemon, for more roundness, add more olive oil.
  5. To serve, put the avocado hummus on a plate and spread it
    with the back of a spoon into a swipe. Place the roasted, tender
    cauliflower on top. Serve and enjoy!

TURKEY STUFFED PEPPERS

I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!

INGREDIENTS:

  • 1 lb 93% lean ground turkey
  • 1 garlic, minced
  • 1/4 onion, minced
  • 1 tbsp chopped fresh cilantro or parsley
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp kosher salt
  • 3 large sweet red bell peppers, washed
  • 1 cup reduced sodium chicken broth, divided
  • 1/4 cup tomato sauce
  • 1 1/2 cups cooked brown rice
  • Olive oil spray
  • 6 tbsp part skim shredded cheddar cheese*

DIRECTIONS:

  1. Heat oven to 400°F.
  2. Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat.
  3. Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through.
  4. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
  5. Combine cooked rice and meat together.
  6. Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese.
  7. Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.
  8. Carefully remove the foil and serve right away.

Cauliflower Pizza

Satisfy your pizza cravings guilt-free with this cauliflower crust. You can even make it vegan and dairy-free!

INGREDIENTS For The Cauliflower Crust:

  • 1 large head cauliflower (to make 3 cups cauliflower rice)
  • 1 egg*
  • 1/4 tsp dried oregano
  • 1/4 tsp sea salt
  • 1/8 tsp garlic powder
  • 2 tbsp parmesan, shredded*
  • 3 oz goat cheese*

INGREDIENTS The Pizza Toppings:

  • 1 boneless skinless chicken breast
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/8 tsp garlic powder
  • handful baby spinach
  • 3-4 oz fresh mozzarella, sliced

INSTRUCTIONS

  1. Preheat oven to 400 degrees.
  2. Turn the cauliflower into rice using either a kitchen grater and grating the cauliflower just like you would cheese or using a food processor. (While the food processor makes quick work of the cauliflower and creates a more even size, the kitchen grater is much easier to clean and adds a little more texture. Either way will do so it’s up to your preference.)
  3. Grate enough of the cauliflower to produce 3 packed cups of cauliflower rice.
  4. Lay out the “rice” evenly on a rimmed baking sheet lined with parchment paper. TIP: Using aluminum foil will cause the cauliflower rice to stick and will be very difficult to remove.  
  5. We need to first roast the cauliflower to soften it before creating our crust so place this into the oven and roast for 20-25 minutes, tossing every so often.
  6. Once the rice is tender and beginning to turn golden brown, remove the rice from the oven and transfer into a clean, thin dish towel or cheesecloth.
  7. Wrap up the rice and twist the towel to squeeze any excess moisture out. Be careful not to burn your hands. (Believe it or not, this step makes a big difference in the final texture of your crust and is totally worth the small extra effort.)
  8. Place the drained rice into a mixing bowl, along with the egg, dried oregano, 1/4 tsp,. kosher salt, garlic powder, grated parmesan cheese, and crumbled goat cheese. Mix this together until fully combined.
  9. On a clean, new sheet of parchment paper, pour the rice mixture out and form into a small rectangle.  Do not use aluminum foil for this step, as the crust will stick. 
  10. Keep the dough about 1/3 of an inch thick and try to mold it to be as even and as flat as possible. You can also form the edges to stand up to mimic a crust.
  11. Once the crust is fully formed, place back into the oven and bake for 30-40 minutes, or until the crust is firm and golden brown.
  12. At this point, you can top with whatever normal pizza toppings you prefer.
  13. For the pizza pictured, I drizzled olive oil over the cooked crust, followed by diced chicken breast, followed by a handful of baby spinach and about 2-3 ounces of sliced mozzarella cheese.
  14. Once you have your toppings, place back into the oven and bake until the cheese is melted and the spinach is wilted, about 6-8 minutes.
  15. Remove from the oven and allow to sit for 5 minutes before slicing into quarters using a pizza cutter.

Pineapple Teriyaki Rice Bowl

Screen Shot 2018-09-14 at 1.05.28 PM

4 skinless, boneless chicken breast halves (once cooked you can slice them) drizzle the sauce over the chicken as it is cooking.

Grilled, baked, or on stove top your choice (My personal opinion is on the grill is the best flavor)

2-4 pineapples (depending on how many people you are serving)

Cut them in half remove the meaty part of the pineapple so you can place the rice & chicken in them.

Make rice of your choice then drizzle a little of the teriyaki sauce over the rice. serve right away.

Teriyaki Sauce

Ingredients:

  • 1 tablespoon cornstarch
  • 1 tablespoon room temperature water
  • 1/4 cup (50g) brown sugar
  • 2 Tablespoons (42g) honey
  • 1/2 cup (120ml) soy sauce
  • 1/4 cup (60ml) cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly ground black pepper
  • 4 skinless boneless chicken breasts
  • 1 cup fresh or canned pineapple chunks
  • optional: chopped green onion and sesame seeds for garnish

Directions:

  1. Whisk cornstarch and water together in a small bowl. It will be a milky liquid. This is for thickening the sauce. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, ginger, and black pepper together in a small saucepan over low heat. Allow to simmer while whisking occasionally. Bring to a boil and allow to boil for 1 minute. Turn off the heat and set aside for at least 10 minutes, allowing it to cool and thicken.
  2. Meanwhile, preheat oven to 400°F (204°C).
  3. Arrange chicken and pineapple slices in a bake pan (any size works– I used a 10-inch casserole dish. Use a 9-inch square pan, an 11×7 pan, an 8-inch square pan, etc). Pour sauce on top, then turn the chicken over to make sure every inch is coated in the sauce. Use a basting/pastry brush if needed.
  4. Bake uncovered for 30-32 minutes or until the chicken is completely cooked through. This is optional: at the 25 minute mark, remove from the oven and carefully slice the chicken into chunks, then return to the oven. The smaller the chicken pieces, the more teriyaki they’ll soak up. You can also cut up the chicken when it is raw prior to cooking.
  5. Sprinkle green onion and sesame seeds on top and serve the chicken and pineapple with sauce from the pan poured on top. Store leftovers in the refrigerator for up to 5 days.
  6. Make ahead tip: The teriyaki sauce, prepared in step 1, can be made 1 day in advance and stored in the refrigerator. You can even prepare the dish through step 3, cover the pan with aluminum foil or plastic wrap, and keep in the refrigerator for up to 1 day. Then bake as directed.

Strawberry, Almond, Brussel Sprouts

Screen Shot 2018-09-14 at 1.06.40 PM

 

Strawberries

Almonds

Cucumber

Roasted Brussels (didn’t heat them up but originally cooked them at 400F for 40 mins)

Feta

Everything but the bagel seasoning

Cilantro avocado dressing

Handful of greens of your choice

Try These Cool New Ways To Use An Ice Cube Tray

If you thought that the humble ice cube tray was only good for making, well, ice cubes, you’re in for a big surprise. It can be used for so much more. Check out these coolideas for using an ice cube tray in ways you’ve never thought possible.

Fresh Life For Herbs

We’ve all bought bundles of fresh herbs for a recipe only to end up with half of them lingering in the refrigerator until they turn into something resembling a science experiment. Save those expensive herbs by packing them into an ice cube tray, then pouring olive oil over them and freezing.

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Pineapple Smoothie Bowls

The best part about smoothie bowls is you can choose your favorite ingredients and whatever you’re in the mood for that day. And they’re so creamy ~ like a bowl of ice cream! The trick to smoothie bowls is that you want the consistency to be a little thicker than a smoothie. We use frozen bananas as our base to get that amazing, creamy texture.

Smoothie:

Unsweetened almond milk

Coconut water

1/2 frozen banana ~ They’re the trick to a thick, creamy base. We chop and freeze bananas on Sundays!

Frozen strawberries

Frozen peaches

Frozen mango

Pineapple

Spinach or kale

1 scoop coconut Tone It Up Protein. We also love chocolate and vanilla, too!

Toppings:

1 Tbsp. Unsweetened coconut shavings

2 tsp. Chia seeds

Fave fruits ~ we did raspberries and blueberries

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How to make Nice Cream

How to make nice cream

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Groundhog Day Treats

This video is a DIY on how to make groundhog treats the young and old to enjoy! I hope you enjoy this video and it was easy to follow on creating these cute little treat. I had a great time making peace and sharing them with my neighbors. Groundhog Day it Is February 2 the day that we’re supposed to find out if we have six weeks more of winter or less to spring.

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Hi my name is Jennifer & I make videos about beauty, fashion, home decor & food. I like to share tips on how you can get more for your money and look fabulous for less. Please subscribe & leave a comment.

FOLLOW ME HERE!!

🐥twitter https://twitter.com/beautyglamglam

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The content published on the blog/youtube channel  is protected by copyright, and any unauthorized copying, reproduction, republishing, uploading, posting, transmitting or duplicating of any of the material is prohibited without my expressed written permission. To obtain permission to copy portions of the blog/YouTube channel, please send an e-mail to me at prettypinkbeautyglam@gmail.com or inbox me via my YouTube channel.

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Photo Camera: Nikon D3300 https://www.bestbuy.com

Rode Video Mic Pro – http://rstyle.me/~8y5qP

Audio: Blue Yeti USB Microphone: https://www.bhphotovideo.com

Lighting: Diva Ring Light: https://socialite-lighting.com

Shadow Box lighting: https://socialite-lighting.com

Editing: Picmonkey + IMovie

Thank you all so much for your love and support. I hope you enjoy watching. ♥

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