Chocolate brownies are my second favorite dessert behind chocolate chip cookies. My fudgy gluten free brownies disappeared too quickly, so I felt the need to whip up another batch for the holiday weekend.
Did you have a great holiday? Are you still recovering from all the fun? Boy oh boy, we sure are! We are suffering from the case of too much fun…Yeah, sounds like a real problem, right? :p Our fun started early Friday with a small neighbourhood party. Sir is in the Summer baseball league at his school so his coach (and our neighbor) invited us over for a relaxing night of drinks, good food and fun.
We feasted on waaay too many potato chips of all things. My sweet neighbor remembered Mr. Naughty couldn’t eat any brand of chips unless it was Cape Cod Potato Chips (they use canola oil instead of sunflower oil). She made sure to grab the huge bag at Costco so he could enjoy some food too. Small gestures like that are HUGE with food allergies. She thought of us and took the TIME to find the safe brand. That’s a home run! 😀
We mingled on the patio munching on appetizers while the kids were off running around the yard. I found Mr. Naughty is quite a charmer when he see something he wants. He’s obsessed with cars or anything with wheels. As soon as we arrived, we saw one of those battery powered 2 seater cars and Mr. Naughty couldn’t help but stare. Sure enough, the bigger kids were driving around the yard and Mr. Naughty runs over and shouts stop!
Thankfully the kid driving stopped (since he was standing in her path.) The other kids eventually let him in and he sat shot gun for almost the remainder of the night. I had to grab him when he thought he could put the pedal to the metal and start driving… he was aimed point blank for the host’s mini van.
1 batch Fudgy Brownies
8 medjool dates
3 Tbsp oil (I used avocado oil)
3 Tbsp water
1 tsp vanilla extract
¼ tsp sea salt
rock sea salt for garnish
Bake and allow to completely cool before topping with caramel.
Salted Caramel SaucePit dates and coarsely chop.
Combine all ingredients in a high powered blender or large food processor.
Process until smooth.
Pour over brownies and evenly spread.
Garnish with rock salt.
You can find complete recipes of this SALTED CARAMEL BROWNIES (GLUTEN FREE VEGAN EGG FREE) in petiteallergytreats.com
The concept is simple—a quick, basic chicken salad that uses mashed avocado as a binder instead of the more traditional mayonnaise.
That was my idea as I set out to repeat the success we had with our Avocado Tuna Salad. It would be a “sequel” of sorts, hopefully a sequel more like Toy Story 2 (brilliant!) than the second Bridget Jones (yikes).
Nailed it! At least I think so. You will be the final judge.
The unexpected ingredient in this chicken salad is chopped apple. Apple brings sweetness, tartness, and crunch to the chicken salad, helping to round out the flavors.
Avocado replaces the fat of the mayonnaise, but not the seasoning. So we’re adding salt, pepper, and a good dose of lime juice. I’m also adding plenty of chopped fresh cilantro, you could easily use parsley instead.
1 cup finely chopped cooked chicken
1 ripe avocado, seeded and peeled (see How to Cut and Peel an Avocado)
1 apple, peeled, cored, and finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
2 Tbsp finely chopped cilantro or parsley
2 teaspoons lime juice or a tablespoon of lemon juice
1/2 teaspoon kosher salt
Pinch of freshly ground black pepper
Sandwich bread or salad greens
Place the chicken, avocado, apple, celery, and red onion in a medium bowl. Gently mash the avocado with a fork and stir it around so that everything gets well mixed.
Add the cilantro or parsley, lime juice or lemon juice, salt, and pepper. Add more lime juice or salt to taste. If the mixture seems a little dry, you can stir in a teaspoon or two of olive oil.
To store, place in a bowl and cover completely with plastic wrap so that no part of the chicken salad is exposed to air. Will keep a couple of days in the fridge.
This Chicken Fajita Wedge Salad is a perfect way to enjoy fajitas in a light, healthy, and low-carb way!
I was always the most organized person. I took pride in the fact that I was that I was that way. And then I had four kids… And you know what? I’ve become a pack-rat! Seriously, I have these little spots in my house that I just put stuff and tell myself I’ll get to it when I have time. The problem is there is no dedicated amount of time when you have four kids. So that pile in my bedroom that I need to go through and put in the attic or donate builds up quite often. And that master bedroom closet that has clothes that I just look at but don’t want to wear needs some serious attention.
Now I’m pretty good about the kids’ clothes and bedrooms for the most part. I guess you kind of have to stay on top of that because they are always growing. So I am constantly aware of keeping up with those areas and donating what we do not need.
It’s just my stuff that has been put on the back burner. And y’all know how that goes. Once you let something go, it’s even harder to tackle it. So the once very organized person now needs a professional organizer to come in and help her… or maybe I just need a babysitter to come entertain my kids so I can get some stuff done. Now that’s an idea!
So while I tackle my closet today, I’m leaving you with this beautiful little Chicken Fajita Wedge Salad! It was so delicious, and I didn’t even miss the carbs! It has all the flavors of chicken faitas with a delicious salsa ranch dressing. It makes a perfect lunch or dinner. I plan on bringing this to work several times this year. A pretty salad like this one will make the work day even better!
2 boneless skinless chicken breasts
¾ tsp chili powder
¼ tsp cumin
½ tsp creole seasoning
½ head iceberg lettuce
1 chopped tomato
¼ cup finely diced red onion
¼ cup finely diced green bell pepper
½ cup diced cucumber
½ cup shredded cheddar cheese
3 tbsp salsa
¼ cup ranch dressing
1 diced avocado
1 tbsp cilantro
Season chicken breasts on both sides with chili powder, cumin, and creole seasoning.
Grill over medium heat for about 18 minutes or until chicken is cooked through. Remove from heat and let rest for a few minutes.
I mentioned in a previous post that I don’t always eat all my vegetables. But when I heard about these vegetable spiralizers that turn veggies into noodles, well, I knew things were going to change. I hadn’t so much as attempted to track one down in the store before one arrived at my door, a surprise birthday gift from my best friend.
So I began playing around with it, figuring out how to make the perfect zucchini noodles (or zoodles as I like to call them), until I arrived at this tasty flavor fiesta.
We’ll start with the sauce. I wanted something creamy without, well, the cream. So I played around until I came to the perfect avocado pesto sauce: part creamy, part tasty, mostly healthy. I threw avocado, garlic, basil, and lemon into the food processor and blended it up to as smooth as possible. I then added 2 Tbsp of extra virgin olive oil. The avocado I used wasn’t as ripe as it should have been, so the sauce still wasn’t quite saucey enough. If this is the case for you, add 1 Tbsp of water at a time until you’ve reached a fluid but thick consistency. Finish with a dash of salt and pepper to taste.
1 avocado, ripe
1 clove garlic
½ cup fresh basil leaves
1 Tbsp lemon juice
2 Tbsp extra virgin olive oil
Water as needed
Salt and pepper to taste
2-3 zucchini, spiralized or cut into ¼ inch wide strips
In a food processor, blend avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil.
Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency.
Add a dash of salt and pepper to taste.
Saute zoodles on stove over medium/high heat until slightly soft and bright green. Drain excess water.
You can find complete recipes of this ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO in liveeatlearn.com
BLT Balsamic Chicken Avocado & Feta Salad is a delicious twist to a BLT in salad form, with a balsamic dressing that doubles as a marinade! You won’t even miss the bread in this mega loaded salad.
Aside from the avocado and feta and crispy bacon in this bowl of epic-ness, the balsamic dressing / marinade / gift from the salad gods is everything. If you love all the salads on my blog so far, this one is right up there with the best of them.
The dressing has so many flavours packed into it, that when you fry your chicken with it AND dress your salad with the rest of it, you won’t know what to do with yourself. No only does it contain the obvious balsamic and olive oil, get ready for your mind to be blown with a sprinkle of Italian herbs, a kick of garlic and a hint of honey. You will be table top dancing, along with your taste buds.
By the way, there is balsamic in there 👇 I swear, sunk right at the bottom. I wanted to capture those herbs sitting at the top. When you whisk it together, it’s a whirlpool of balsamic lava lamp.
With all of you guys writing in telling me how much you’re loving these dressing / marinade salads, and how much they’re making your lives easier, and some of you even demanding MORE SALADS…..this one will NOT disappoint you, or your anti-salad husbands or boyfriends or children or family or parents or friends or neighbours…..or whoever you’re sharing this with. That’s if you’re sharing, of course.
The chicken gets marinaded in some of the dressing to keep the easy merriment going. Then pan-fried to crispy, golden, tender, juicy deliciousness.
Balsamic Dressing / Marinade:
⅓ cup balsamic vinegar
¼ cup olive oil
2 tablespoons water (or more oil if you wish)
2 teaspoons Italian seasoning
2 teaspoons minced garlic
1 teaspoon honey
¼-1/2 teaspoon salt (adjust to your tastes)
4 skinless and boneless chicken thigh fillets (or breast fillets)
5 ounces |150g bacon, diced and trimmed of all fat
Whisk balsamic dressing / marinade ingredients together until well combined. Pour 2-3 tablespoons into a shallow bowl. Add the chicken thighs and coat evenly. Season with salt and pepper; set aside for 10 minutes while the frying bacon.
Fry bacon until crisp in a skillet over medium-high heat. Wipe pan over with paper towel.
You can find complete recipes of this BLT BALSAMIC CHICKEN AVOCADO & FETA SALAD in cafedelites.com
This simple tomato salad is an easy side dish for any dinner or makes a great lunch.
1 large tomato, sliced in thick slices
½ avocado, sliced
2 slices red onion, I prefer mine nearly shaved
6 cherry tomatoes, halved
sprig of fresh tarragon
1 T fruity olive oil, the best you can afford
½ tsp champagne vinegar
Put tomatoes, avocado and sliced onion on a small plate, sprinkle with tarragon leaves and dress with the olive oil and vinegar. Add kosher or sea salt and some pepper to taste. The olive oil is really the key and main flavor so add more to taste and make sure its good and fruity to complement the freshness of the other ingredients.
You can find complete recipes of this Avocado, Onion and Tomato Salad in foodiecrush.com
Lettuce wraps at PF Chang’s are so good. They’re a favorite for my family and a must-order item.
Since I love Mexican food, I worked some Mexican flair into what’s normally an Asian dish.
Soft butter lettuce (you could also use romaine) cradles taco-seasoned chicken, juicy tomatoes and corn, crisp bell peppers, and cheese.
The wraps are topped with bright cilantro and seasoned tortilla chips. There’s so much flavor and texture in every bite. I tend to overstuff my wraps to pack in as many flavors and textures as I possibly can, but tender butter lettuce doesn’t exactly allow for that and sometimes I have wrap breakage. There are worse things.
You can customize the wraps by incorporating ingredients black beans, salsa, guacamole, sour cream, or your favorite taco fixings.
The wraps are an easy party appetizer and people love creating their own wraps. Or make them for a fast, fun, and healthy dinner or lunch. They’re ready in 10 minutes and a crowd favorite.
2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into small pieces
3 tablespoons taco seasoning (I use reduced sodium, medium heat)
1 head butter lettuce
1 medium tomato, diced small (I used Roma, vine-ripened or cherry tomatoes may be substituted)
1/2 cup red bell pepper, diced small
1/2 cup corn (I used frozen, fresh may be substituted)
1 cup shredded cheese (I use a Mexican blend with monterey Jack and cheddar)
1/4 cup fresh cilantro leaves, finely minced
1/2 cup seasoned tortilla chips, crushed (I crush Doritos in my palm)
1/2 cup canned black beans, drained and rinsed, optional
1 medium Hass avocado, peeled and diced or make into guacamole, optional
salsa, optional for garnshing
sour cream, optional for garnishing
To a large skillet, add the olive oil, chicken, and cook over medium-high heat for about 4 minutes, flipping and stirring intermittently so all sides cook evenly. After the chicken has cooked through, evenly sprinkle with taco seasoning and stir to evenly coat. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Allow chicken to rest in pan off the heat while you prep the remaining ingredients.
Peel off the leaves of the butter lettuce from the core and stack them on a plate.
You can find complete recipes of this CHICKEN TORTILLA LETTUCE WRAPS in averiecooks.com
MERRY CHRISTMAS everyone!!! I hope you’ve had such a wonderful holiday!
While I didn’t make this salad on Christmas I’m really wishing I had another serving of it now! Yes this may sound a little strange, I had my doubts as I was brainstorming the idea of this salad in my mind, but I’m telling you it is one of my new favorites! It has such exciting flavors that all blend so amazingly well together! We all know that cranberry and orange were made to go together but when you add in creamy avocados, salty feta cheese, crunchy toasted almonds and a slightly sweet poppy seed dressing incredible things just happen. Then of course I added grilled chicken because I wanted to make a meal out of this, plus I just love the flavor of any kind of orange chicken so I knew this salad needed it.
You can use another type of lettuce with this salad, pretty much any mellow type lettuce will do, I just love spinach for its’ color and nutrition. Another thing I may try adding to this sometime would be bacon. I actually love the way bacon and orange pair together, plus nearly any salad (or any food for that matter) is better with bacon, right?
1/4 cup olive oil
1/4 cup canola oil
2 tsp orange zest
1/4 cup fresh orange juice
2 Tbsp fresh lemon juice
2 Tbsp honey
2 tsp dijon mustard
1/4 tsp salt
1 Tbsp poppy seeds
1 lb chicken, grilled
9 oz baby spinach
2 medium avocados, cored and diced
1 cup crumbled feta
3/4 cup sliced almonds, toasted
3/4 cup dried cranberries
Add olive oil, canola oil, orange zest, orange juice, lemon juice, honey, dijon mustard and salt to a blender. Pulse until well emulsified. Pour into a jar and stir in poppy seeds. Refrigerate until ready to use.
Add all salad ingredients to a large bowl. Pour dressing over top and toss to evenly coat. Serve immediately.
You can find complete recipes of this Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing in cookingclassy.com
These Easy Egg Wraps are perfect for a low-carb, high-protein snack. Make several ahead of time and fill with things like turkey, avocado, cheese, hummus and more.
Let’s kick off the week with world’s easiest snack idea, shall we? First of all, can you believe it’s already May?! How’d that happen? And did you know that May is National Egg Month? You guys know how much I love eggs right? (Fun fact: Ohio is actually nationally ranked number 2 in egg farming!) Squish and I pretty much eat them daily because they’re a quick and easy protein source.
One egg has 13 essential vitamins and minerals (like Vitamin D), 6 grams of protein and healthy fats! You can even buy them pasteurized if you like eating them under-cooked and you’re looking for a safer option. Added bonus- they’re budget-friendly and oh so versatile!
So when my friends at the Ohio Eggs reached out and asked me to share a fun snack idea with you guys, these Egg Wraps immediately came to mind. I’ve had the idea floating around in my head for a while now but have never gotten around to trying them out and this was just the push I needed.
You guys won’t believe how easy these are. The wraps themselves are literally one ingredient- an egg. It’s basically like making a fried egg, just a little bit thinner and then filling it with other deliciousness.
Eggs Optional fillings:
yogurt, etc Optional seasonings:
Heat a small skillet over medium heat. Grease with butter or oil.
In a bowl, crack one egg and mix well with a fork.
Pour into a hot pan and tilt pan to spread egg into a large circle on the bottom of the pan.
Let cook 30 seconds. (Sprinkle with seasonings if desired)
Carefully flip with a large spatula and let cook another 30 seconds.
Remove from pan and repeat with as many eggs as desired.
Let egg wraps cool slightly (or fully), top as desired with fillings, roll and serve warm or cold.
I’ve tried so many diets and carbs weren’t allowed in any of them. I could live with no fat or even without desserts and other sweet treats, but I couldn’t live without carbs! That’s why these diets didn’t work for me. I lost 26 pounds or 12 kilos, but it was hard to keep the weight off. Now I’m following a high carb diet and I’m so happy and healthy. If you eat healthy carbs like rice or potatoes, you don’t have to be afraid to gain weight, just avoid refined carbs and excess fat in your diet.
I eat gluten free pasta once or twice a week, but I’m in love with these zucchini noodles (or zoodles), they’re so healthy and delicious! You can use other veggies like cucumber, carrot or pumpkin.
To make your zoodles more tasty, use your favorite pasta sauces, but try to choose healthy fats like avocados, nuts and seeds. Remove animal fats from your diet and also refined and hydrogenated oils.
This is a raw vegan recipe, so you won’t find animal products or cooked food here. Many vitamins are water-soluble, and a significant percent can be lost with cooking, so raw food is so healthy because is full of vitamins and minerals. Besides, this kind of recipes are really easy to make and many of them are ready in less than 10 or 15 minutes!
To make the zucchini noodles I use a tool called Spiralizer, it transforms fruits and vegetables in just a few simple steps into spaghettis, spirals or slices. The noodles are ready in less than 5 minutes and the Spiralizer is really easy to clean, it’s totally worth it!
⅓ cup water (85 ml)
2 tbsp lemon juice
4 tbsp pine nuts
1¼ cup basil (30 g)
12 cherry tomatoes
Make the zucchini noodles using a peeler or the Spiralizer.
Blend the rest of the ingredients (except the cherry tomatoes) in a blender until smooth.
You can find complete recipes of this Zucchini Noodles with Avocado Sauce in simpleveganblog.com