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Tag Archives: avocado

Avocado Coconut Smoothie

27 Jun

It’s been heating up around here.  After the intensely endless winter we just had, I’m not complaining.  Not one bit.  We can finally enjoy those refreshingly cool treats of summer.  I am rediscovering the wonders of smoothies.  Mostly because they’re a foolproof way to get all my kids to eagerly gulp down a glass full of healthy nutrients.  This Avocado Coconut Smoothie was a result of housing too many avocados that needed to be eaten.  Or slurped.

Avocado Coconut Smoothie 2

We’ve been loving on avocados this year.  We frequently indulge in our favorite healthy snack, Fresh ‘n Chunky Guacamole, which is so delish that I make double batches to keep up with the demand.  Our Creamy Avocado Pasta is a fab dinner for warm summer days.  Now this Avocado Coconut Smoothie is definitely going into our warm-weather drink/treat rotation.

Avocado Coconut Smoothie

Avocados are quite popular as a sweet treat in many Asian countries.  Often, avocados are blended with sweetened condensed milk for a buttery, sweet milkshake-like treat.  I used unsweetened coconut milk in lieu of sweetened condensed milk, for a much healthier smoothie.  The coconut milk lends a wonderfully tropical flavor, balancing out the avocado beautifully.  Because my coconut milk is unsweetened, I used honey for just the right amount of syrupy sweetness.

Avocado Coconut Smoothie 5

I always try to sneak in extra antioxidants into my smoothies, so I included baby spinach leaves in this one.  You can’t taste the spinach at all, and it offers both color and nutrition to the smoothie.  The overall result is a rich, indulgent, healthful treat that you can sip through a straw, enjoy with a spoon, or slurp straight up.

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This stuff is not only delicious, nutritious, but it’s also all-purpose.  Breakfast, absolutely.  After exercise, of course.  Afternoon pick-me-up, yes.  Dessert, totally.

Enjoy!

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AVOCADO COCONUT SMOOTHIE
(Makes 2 large or 4 small servings)

INGREDIENTS

1 large, just ripened avocado
1 cup whole Greek yogurt (vanilla or honey)
6-8 TB honey or agave nectar, depending on desired sweetness
1 1/2 cup unsweetened coconut milk
1 cup baby spinach leaves
1/2 – 3/4 cup crushed ice, optional

DIRECTIONS

Combine all ingredients except ice in blender.  Blend until smooth.  If desired, add crushed ice and blend until desired smoothness.  Serve immediately or chill serve.  If serving later, place cling wrap directly over surface of smoothie to prevent any turning of color.

Source:  Chew Out Loud

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Creamy Avocado Pasta

17 Apr

One hallmark of the house I grew up in was a colossal avocado tree in the backyard.  From my vantage point, it was a monumental tree amongst several other smaller fruit trees.  Much to my parents’ chagrin, we kids wouldn’t touch the avocados that grew profusely.  Mom always ended up giving away loads of fine fruit.

Creamy Avocado Pasta 1

Fast forward to present day.  Hello, Self. What was I thinking?!  Avocados cost like 1.50 each.  Hind sight is always 20/20.

Creamy Avocado Pasta 3

When my parents moved to their current house, a new avocado tree took root in their new backyard.  A petite version of their massive old one.  This new avocado tree may not be the tallest in the bunch, but it sure yields a copious crop.  When people visit my folks, they go home with more fruit than they know what to do with.  Older and wiser now, I made sure to bring home my share of large avocados.  Still firm enough to safely cram into my suitcase for the cross-country flight home.  Did I mention they would normally cost 1.50 each?

Creamy Avocado Pasta 2

What my avocado-loving middle child didn’t immediate polish off, I was able to make into yummy dishes.  Case in point:  this phenomenal Creamy Avocado Pasta.  This pasta has all you’d want in a creamy-sauced pasta dish, minus the cream.  No cream.  Just pure avocado bliss.  It’s rich, smooth, and light all at the same time.  For extra nutrition and beautiful color, add plenty of fresh parsley (you can’t really taste it in the dish.)  To make it Superman healthy, we use whole grain pasta.

P.S.  If you keep the sauce separately in an air tight container, it will keep beautifully ’til tomorrow!  Enjoy it!

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RECIPE (8 servings)

INGREDIENTS

4 large ripe Hass avocado, peeled and pitted
Juice of 1 fresh lemon
8 garlic cloves, peeled
4 tsp kosher salt
1 tsp paprika
1 cup flat leaf parsley
1/4 cup extra virgin olive oil
20-24 oz dried pasta
Freshly ground black pepper
Freshly shaved Parmesan for topping

DIRECTIONS

Blend lemon juice, garlic cloves, salt, paprika, parsley, and olive oil together in a food processor until smooth.  Add avocado.  Continue processing until smooth and creamy.  Add black pepper to taste.  Set sauce aside in air tight container, with cling wrap resting directly on top of sauce to keep air out.

In a large heavy pot, bring well-salted water to boil.  Cook pasta just until al dente, according to package.

Drain pasta in strainer and sprinkle with olive oil to prevent sticking.  Plate the pasta and pour desired amount of sauce onto each plate.  Toss to combine and sprinkle with plenty of fresh parmesan.  Serve immediately.

Note:  If there will be leftover sauce, keep it in a separate air tight container (cling wrap resting on top of sauce.)  Keeps well in fridge for a day or two this way.  When ready to use, simply make hot pasta and pour on remaining sauce.  Don’t reheat the sauce – just toss it with hot pasta.

Source:  Chew Out Loud, adapted from ohsheglows

Fresh ‘n Chunky Guacamole

29 Jan

Any game day gathering means plenty of chips and dips.  Whenever possible, this chunky guacamole makes an ever-popular appearance in our lineup of chips and dips.  The guacamole is always good to the last drop.  Or scoop.  After the party, there’s nothing left over where the guacamole once sat.

Chunky Guacamole

Last year, someone in our home (Hubby) found himself frequently hunting down a nighttime snack to help keep him awake for those late-night work deadlines.  Nights like that can feel like college all over again, except it feels a little worse when you’re no longer 19.

Snacks.  Our pantry is stocked with a variety of snacks….but alas, let’s not steal from the kids’ lunch box stash.

Super Guacamole for Game Day 2

Hello, Guacamole.  It’s the perfect fresh and healthy snack that curbs anytime munch attacks.  Fresh, ripe Hass avocados.  Freshly diced tomatoes, red onions, and cilantro.  Loads of garlic.  This is not for the faint of heart (aka those who worry about garlic breath.)  If you’re noshing on homemade guacamole, there’s gonna be some onion and garlic breath.  When everyone’s got it, nobody notices it 🙂

Super Guacamole for Game Day 3

We love homemade guacamole for its fresh, bold, and addictive flavor.  But what I secretly relish are the abundant antioxidants in this yummy dip…it’s a total win-win snack.

Serve up the guacamole with flaxseed corn chips, and you’ve got some Super Food…just in time for Super Bowl 😉

Munch on, feel great, and enjoy!

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RECIPE (makes about 2.5 cups, give or take)

INGREDIENTS

3 large, ripe Hass avocados
1 small-medium red onion, finely chopped
Juice of 1 lime
2 cloves garlic, minced
2 ripe tomatoes on the vine, seeded and chopped
1 tsp cumin
1 TB kosher salt
1/4 cup finely chopped cilantro
2 tsp freshly cracked black pepper

DIRECTIONS

Peel and mash avocados with fork.  Combine with juice of 1 lime and chopped red onion, mixing to combine well.  Add rest of ingredients and mix to thoroughly incorporate.  Serve immediately with corn chips, for best color/appearance.

If serving later, keep guacamole in airtight container, with cling wrap set directly on top of the guacamole, to seal out air.  Place in fridge until ready to serve.  Enjoy!

Source:  Chew Out Loud

Summer Shrimp Ceviche

6 Jul

We’re in the midst of summer, and it is hot!  Shrimp Ceviche is, hands down, one of my favorite summer recipes.  It is one of those appetizers that is both refreshingly light and full of flavor.  Bonus:  It’s full of antioxidants and good for you!   Around here, we can eat so much shrimp ceviche that we’re nearly sated by the time we’re supposed to be digging into the main dish.  This ceviche is fabulous either as an appetizer or a salad by itself.

Shrimp Ceviche, cool and refreshing for summer

The best part about Shrimp Ceviche is that there is little to no cooking involved, depending on how you prefer to prepare it.  You can avoid the stove and let the lime juice do all your cooking.  However, I usually get the shrimp to just barely-cooked before throwing the ceviche together.  The reason I don’t let the lime juice do all the “cooking” is that the shrimp tends to become rubbery and tough when done that way.  If you cook the shrimp a little bit before assembling the ceviche, your seafood will reward you and stay tender.

Tender shrimp, lime, tomatoes, and all the fixings: Shrimp Ceviche

The glorious part of this dish is that it’s extremely flexible.  In fact, I can implement my Dad’s scientific cooking technique with this one:  just a dash of this and a pinch of that.  Configure this shrimp ceviche to your taste buds, and it will come out delicious every time.

Because I eyeball it whenever prepping Shrimp Ceviche, the recipe below is one of approximates.  Go ahead – toss in as much or little of the ingredients as you like and enjoy!

RECIPE (serves about 6, give or take)

INGREDIENTS
1 lb raw shrimp
1 red onion, diced
1-2 limes
chopped cilantro (1/3 – 1/2 cup)
2-3 large, vine-ripened tomatoes, chopped (or a bunch of cherry tomatoes sliced in halves)
1 ripe avocado
kosher salt
fresh cracked black pepper
2-3 T butter or oil

DIRECTIONS
De-vein and remove shells from shrimp.  If shrimp is large, cut into thirds.  If small, cut into halves.  Heat up butter or oil in large skillet.  Cook translucent shrimp just until barely opaque.  This happens quickly, so watch carefully and do not overcook!  Once shrimp turns orange, immediately remove it from skillet to cool.  Set aside.

Generously squeeze lime juice over onions and coat.  Onions will “cook” slightly in the lime juice, giving it a softer flavor.  Dice avocado and coat with lime juice to prevent browning.

Combine shrimp, onions, cilantro, tomatoes, and avocado in a bowl.  Squeeze juice of 2-3 lime wedges over entire thing and gently toss to coat.  Now the fun part – generously sprinkle kosher salt and fresh back pepper to taste.  Add more lime if needed.  When it tastes good to you, it’s ready!  Serve cold, with crispy tortilla chips.

Wine pairing note:  Shrimp ceviche goes super well with a Sauvignon Blanc or Torrontes.

Source:  Chew Out Loud

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