#maybe i will make cucumber salad with hummus when i buy some more! i love to shake up a container of sliced cucumbers

[farcillesbian]

ough hummus is so yummy I am literally licking the container that I just finished. I need to eat hummus more often

[livingcorner]

10 Terrific Ways to Use All Your Summer Tomatoes

When I was a kid, I would not eat tomatoes. I swore I hated them. Sure I would eat ketchup and tomato sauce, but not actual tomatoes. When I became vegan, everything changed. Suddenly, I learned to love lots of foods I wouldn’t eat before, and tomatoes were one of them. Currently, I eat tomatoes every single day in one form or another. They are one of the foods I cannot run out of or I feel lost and deprived. Summer is a great time for tomatoes. This is when they are at their best – deep red, juicy and intense in flavor. There are Beefsteaks, Roma Plums, Vine-Ripened, Grape, Cherry, Heirloom, and so many other types of tomatoes. Each has their own flavor and personality and each can be used in multiple ways.

You're reading: 10 Terrific Ways to Use All Your Summer Tomatoes

If you grow tomatoes, you will probably be swamped with them by the end of summer. Maybe you are the lucky recipient of someone who has too many to use or maybe you are indulging in the bounty of the farmers market. However you come by your tomatoes, now is the perfect time to try new and exciting things with them. Of course, you know you can use fresh tomatoes to make tomato sauce or salsa, and you know they taste great in salads and sandwiches. Well, here are 10 different ways to use all those beautiful summer tomatoes.

1. Make Homemade Bruschetta

Heirloom Tomato and White Bean Bruschetta

Tomatoes can have no better friends than fruity olive oil, savory garlic, and crispy bread. Bruschetta is a favorite appetizer or hors d’ouvres. I make a Garlic Tomato Bruschetta that is so good, that and a glass of white wine is all I need for dinner. Here’s how I make it: Preheat the broiler. Place thin slices of Italian, Ciabatta or French bread onto a baking sheet.

Drizzle extra-virgin olive oil over them and broil for just 3-4 minutes until they are crispy and golden brown. Remove the bread from the oven and set them aside. In a skillet, heat a spoon of extra-virgin olive oil over medium heat. Add 4 minced garlic cloves and a pinch of red pepper flakes and cook for a minute until the garlic starts to soften. Add 1 pint of halved grape tomatoes and toss in the seasoned oil. Cook for 4-5 minutes until the tomatoes soften. Season with salt and pepper and spoon the tomatoes onto the toasted bread. Garnish with fresh parsley or basil and vegan grated parmesan. Make a lot. This is addictive. Don’t say I didn’t warn you.

Read more: 10 Vegetables to Plant in the Fall and Winter That Will Withstand the Cold

2. Make Soup – Raw or Cooked

Gazpacho is a Spanish soup that is served cold. It’s also easy to make – just blend ripe tomatoes with any other produce you desire onions, cucumber, bell peppers and even watermelon. Chill it and enjoy it. It couldn’t be easier. This Raw Tomato Red Pepper Soup combines meaty tomatoes, sweet bell pepper and spicy chipotle for a refreshing and beautiful soup. If you prefer your tomato soup hot, try this traditional Quick and Rich Tomato Soup or this creamy Tomato Coconut Soup.

3. Make Stuffed Tomatoes

Usually, when we make stuffed dishes, we put tomatoes into the vegetable we are stuffing but how about stuffing the tomatoes themselves? All you have to do is hollow out the tomatoes and replace the pulp with your favorite fillings. Toss cherry tomatoes with olive oil, salt, and red pepper flakes, and then stuff them with your favorite spread or vegan cheese. Broil them until the cheese melts and the tomatoes soften about 2 minutes. Garnish with fresh herbs and impress your guests with this beautiful appetizer.

Larger tomatoes can be stuffed to make a healthy and delicious entrée or side dish. I hollow out large beefsteak tomatoes and stuff them with a mixture of sauteed mushrooms, spinach, quinoa and the pulp from the tomatoes. Place them in a baking dish, sprinkle a few bread crumbs atop each one and bake for 30 minutes. For a lighter dish, stuff the tomatoes with your favorite summer salads like this Chickpea Waldorf Salad or this Tempeh “Tuna” Salad. It’s refreshing and you get to eat the plate!

4. Make Your Own Dried Tomatoes

I love sun-dried tomatoes. They add a tangy flavor to dishes and make a great snack too. You can buy sun-dried tomatoes in the store but why not make your own? Whether you use a dehydrator, your oven or the sun, it’s easy to dry foods yourself. To make your own oven-dried tomatoes, halve ripe tomatoes lengthwise and scoop out the seeds. Line a baking sheet with foil or parchment paper and toss the tomatoes in olive oil, salt, and pepper. Set your oven on its lowest temperature (150 degrees) and let the tomatoes cook for eight hours or until they have shrunken. Then use your self-dried tomatoes to make Raw Lasagna with Cilantro Pesto, Sundried Tomatoes and Marinated Veggies, Quinoa with Secret Pesto and Sun-Dried Tomatoes and this beautiful Sun-dried Tomato Tart with Zucchini Hummus.

5. Make Fried Green Tomatoes

Red tomatoes shouldn’t have all the fun; green ones deserve love too. Unripe green tomatoes are the star of the southern dish, Fried Green Tomatoes. Because they are unripe, green tomatoes are firmer with less moisture which means they hold up to frying better. You could fry red tomatoes but if they are juicy, it could get messy. Simply slice the tomatoes, bread them and fry them. Try these Fried Green Beer Tomatoes which are coated with cornmeal and dark beer or my Cajun-flavored Fried Green Tomatoes with Red Pepper Aioli.

6. Make Roasted Tomatoes

Tomatoes are sweet but when you roast them, they get this intense, rich flavor that is savory and succulent. Roasted tomatoes are delicious on their own as a side dish or used in other recipes. Just place halved tomatoes on a baking sheet lined with foil or parchment paper and drizzle them with olive oil, salt and your favorite herbs and spices. You can roast them fast in a 425-degree oven for 20 minutes or slowly in a 250-degree oven for a couple of hours until they are collapsed and softened. Then enjoy them in dishes like this bowl of Miso Roasted Tomatoes with Spiralized Carrot Noodles and these Grilled Avocados with Roasted Tomatoes.

7. Make Pickled Tomatoes

Pickled and fermented foods are delicious with their unique tang and saltiness. We eat pickled cabbage as sauerkraut, pickled onions, carrots and other veggies as kimchi and pickled cucumbers as…well, pickles. So why not pickle tomatoes? It’s easy, they can last a long time, and you can eat them on sandwiches or in salads or on their own. To make pickled tomatoes: cook your favorite spices such as garlic, red pepper flakes, ginger, cumin or mustard seeds in some olive oil for just a minute or two to deepen their flavors. Add one cup of your favorite vinegar and ¼ cup sugar to the saucepan and cook over medium heat until the sugar dissolves, about 5 minutes. This is the brine. Add some salt and let the mixture cool. Take a sterilized jar and fill it with peeled, ripe tomatoes cut into wedges or whatever shape you desire. Pour the brine over the tomatoes. Be sure to leave about ½ inch of room at the top. Cover and refrigerate for several hours. The longer you let the tomatoes pickle in the brine, the better they will be.

8. Make Homemade Chile Sauce

Chile sauce is amazing. It’s rich, sweet, spicy and tangy all at the same time. It’s used in lots of recipes, especially Asian ones. You can buy bottles of chile sauce but some have ingredients such as high-fructose corn syrup and others can be expensive. When I ran out of chile sauce in the middle of making a recipe, I couldn’t substitute anything else so I learned to make my own. It was much simpler than I thought it would be and now I always make it myself.

Let me share my recipe with you: Combine 2 cups of fresh, pureed tomatoes (plums have the best flavor), ¼ cup tomato paste, ¼ cup apple cider vinegar, ¼ cup brown sugar, 2 chopped jalapeno peppers, 1 tsp. each garlic powder and chile powder, ½ tsp. each dry mustard powder and onion powder, a pinch of allspice, and 2 Tbs. vegan Worcestershire sauce in a food processor. If you don’t have vegan Worcestershire sauce, you can use 1 Tbs. each tamari and balsamic vinegar. Add a pinch of red pepper flakes if you want extra heat. Process until smooth and taste for any seasoning adjustments. Keep in a jar in the fridge and use it in recipes such as Braised Seitan Short Ribs in Spicy Chile Sauce, Mississippi Comeback Sauce and Sesame Tofu.

Read more: Create a Beautiful Garden Bed with These Edging Ideas

9. Make Tomato Desserts

Yes, desserts. We use spinach, avocado, and zucchini in desserts so why not tomatoes? After all, tomatoes are a fruit and with more recipes mixing sweet and savory tastes, tomatoes are a perfect ingredient for desserts. The next time you go to make your own ice cream or sorbet, consider giving tomatoes a try by either adding one or two to the recipe or going totally tomato-flavored. Add some little tomato wedges to fruit cocktail or these Raw Fruit Tartlets.  Their gentle flavor mingles well with strawberries, watermelon, pineapple, mango, pears, melon and berries. Garnish your tomato dessert with fresh mint or basil leaves.

10. Freeze Your Tomatoes

Even though you can buy tomatoes year round, they are only in season for a short time. Or perhaps, you grew so many tomatoes, you can’t possibly use them all, no matter how many tomato ideas and recipes I give you. Well, the good news is that you can freeze tomatoes so you can enjoy them all year long. Tomatoes can be frozen with their skins or peeled, raw or cooked, whole, chopped, sliced or pureed. If you make tomato soup or sauce, you can also freeze the prepared foods.

To freeze tomatoes, select ones that are ripe and firm. Wash them gently and blot them dry. Prepare the tomatoes by cutting them into the desired shape and place them in a single layer on a cookie sheet that will fit in your freezer. After they are frozen, transfer the tomatoes to freezer bags or sealed storage containers. When you need them, just thaw them out and use them in any cooked recipe (thawed tomatoes will be too mushy to eat like you would a fresh tomato). Frozen tomatoes can last up to 8 months so you can be enjoying summer tomatoes in the middle of a winter snowstorm.

There is no food more versatile than the tomato. Sweet or savory, raw or cooked, alone or as part of a recipe, tomatoes are nature’s candy. I hope you have fun trying these ways of using your summer tomato bounty and if you have any bushels leftover, send them my way.

We also highly recommend downloading our Food Monster App , which is available for iPhone , and can also be found on Instagram and Facebook . The app has more than 15,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!

For more Vegan Food, Health, Recipe, Animal, and Life content published daily, don’t forget to subscribe to the One Green Planet Newsletter !

Being publicly-funded gives us a greater chance to continue providing you with high quality content. Please support us !

Source: https://livingcorner.com.au Category: Garden

source https://livingcorner.com.au/10-terrific-ways-to-use-all-your-summer-tomatoes/

[katef-m]

daily reports (wed, thu, fri)

Wednesday is all bookshops - sorry, bookstores, American google maps doesn’t recognise the word bookshop - and citymapper. There’s a food market in Union Square and from the subway I emerge, blinking in the thick of it, disorientated. When my family visited NYC in 2014, my brother began calling me ‘meerkat’ because of my confused facial expression every time I stepped out from a subway and didn’t know which direction the blocks were going, which way was east. The name stuck, probably because I tend to look confused most of the time. Meerkat. Meerkate. I go to Strand books first, kind of eye-rolling myself and all the tote bags they flog, but they have @durgapolashi‘s book and I cradle it all the way to the cashier (picking up a Springsteen postcard on the way). I’ve got some trendy coffee place all lined up from the app I downloaded, but there’s a Pret opposite Strand and suddenly its promise of home creeps like vines around me, pulls me across the street. The drenchingly familiar smell of the honey-maroon interior, the London-ness of it, so pervasive it is enough to wrench the heart of one who has never felt homesick in America. Honey where you been so long? The smell of a Pret branch is always penetrating yet light, almost cloying were it not for its irresistible lilts of health and colour. Pret smells of a soy cappuccino after a visit to an art gallery on a rainy afternoon, of a packet of dried mango slices on a long train journey, of fresh wood shavings. Pret smells of rainbows and falafel. Of rainbow falafel, if such a thing existed. Pret smells of the golden glow of getting home earlier than expected, and it smells of the  snack decisions you make quickly before a gig or a play. Pret smells of the gathered -aah- of a mid-shopping break, of puddles of spring rain, and sunshine condensed into planks of balsam and coffee stirrers. Pret smells of London on that first warm day some time in late April, and it smells of compromise - everybody likes Pret - and cucumbers and comfort. And when I smell Pret, in the middle of New York City with everybody I love on the wrong side of the ocean, the interior drenches me in all of this, the way a bellyflop drenches you, smack, and I almost have to walk out, except their iced coffee is half the price of the trendy places and I’m thirsty.  Then to Greenwich Village, again, to two more bookstores. I buy a screenplay about Robert Johnson that Greil Marcus recommended. I walk all the way to Trader Joe’s for hummus and salad, and catch the subway. Home, Mum calls. It’s late evening in London. Later Dad wanders in from a ukulele social, his ukelele strapped to his back. He is flush with the night warmth (the UK got a heatwave too) and he looks younger than I remember. It’s not a ukulele, actually, but a baby guitar, he informs me, and then they go to bed. My room is so warm that I re-watch Force Majeure, hoping its snow will cool me down somehow. 

On Thursday I wake up at ten and run four miles. Not in that quick a succession; waking up is a long ordeal for me. The fancy Flatbush streets are 100% dapple this time of year, like I accidentally wandered into a Monet, the sunlit negative spaces between leaves obscuring the details of houses and cars. Except for the middle-aged bearded man in bright green rollerblades. He gliding up and down the road, up and down. He looks like your average Brooklyn hipster dad freelance writer. Maybe his air conditioning broke down and this is the only place he can find cool. I run in a sports bra, feeling triumphant about patriarchy and my own pitiful self-esteem, until I remember that my as-yet-unexposed stomach is an entirely different shade to the rest of me. Cali-ombred. Post-run malaise upside down from my bed, and then the subway to Dumbo. When I come out of York Street station I’m a momentary meerkat again, lifted out into a tangle of bridges and intersections and buildings stacked against each other. I like the environment immediately. I join the tourist posers on Washington Street for the shot that repeats itself in squares on Instagram, and then I hunt down Brooklyn Roasting Company, and clutch cold brew along the water’s edge, taking the meandering path park, under the bridges. The other side of Brooklyn Bridge gets a bit too ‘boat tours and melted ice cream’ but just past that there’s grass and shade. I read, sat in the hulk of downtown New York, its presence comforting, like when I was fourteen and overjoyed just to be sitting in the same room as my crush - I’d never actually talk to him, of course. Later I continue walking along the water, until I can see the curving underside of the city, and New Jersey folded up into the horizon. Peach salsa, and ice cream, and how I miss my friends. 

Details from today: Chinese boy smoking on our doorstep, the city so ‘soft summer rain’ I want to take my shoes and socks off and find a Dodge and warm beer. Rushing in from the damp to Happy Bones. The woman next to me talks so loud about her ‘wellness tree’. And her bullet journal. The colour-coded charts she has drawn to reflect her mood, her food, her sleep. I turn a squawk-laugh into a barely disguised cough. How my book cover perfectly matches the coffee shop interior. Half a bagel in Washington Square Park (I’m broke and rationing/giving myself leeway before the glut of home food), and pigeons like a giant flag, and a march with a brass band. Finding Yayoi Kusama at the MoMA, and the static celebrity of Starry Night. The predictable characters of free Friday night entry: the young Spanish couple nervously trying to live up to their romantic getaway, the bemused stylish elderly couple, the parents arguing about what makes something art while their kids trail behind, the long-limbed girl pretending she doesn’t know how artily pretty she is, the middle-aged dad using the limb of his spectacles to read a long caption. Louise Lawler. ‘This will mean more to some of you than others’, and ‘Once there was a little boy and everything turned out alright. THE END’. All of my body pulled towards Rothko’s No.10 and Rauschenberg’s Glacier (Hoarfrost) and even Sheeler’s Bucks County Barn. Reductive abstraction, reductive geometry, my favourites. Heart-eyes in front of Agnes Martin. Her grids are clouds, pools, outdoor pools on days of light cloud. I could swim in them for hours. Steve McQueen, the room with the waterlilies. I flop in the sculpture garden, planning to read awhile - if I wasn't alone, we’d get beers probably, and fall into early-evening tipsiness - but I can't think about that. It rains anyway, and they close the garden.

[thegloober]

Sweet Potato Wedges with Tahini-Honey Sauce and Everything Bagel Spice

I’ve now been blogging for eleven years (11years!!!). And in those eleven years, you know what I’ve learned about you? You love sweet potatoes. You love tahini. And you love sauce. And if I post anything with those things – or even better – a combination of those things, I know it’s going to go over well. I often get preoccupied with making my recipe posts totally out there with crazy ingredients, involved techniques, and lose sight of the fact that a lot of you like really simple things too. Just like me. And just like me you like sweet potatoes and tahini and sauce.

The sweet potato wedges with tahini-honey sauce and everything bagel spice that I posted on Instagram drew many requests for the recipe. I thought it would be way too easy, but your encouragement reminded me that it’s okay if it’s easy! We all have a place for uncomplicated in our lives.

I was first introduced to “everything bagel spice” while teaching cooking classes down in the states this past summer. One of the women in the group proclaimed that it took avocado toast to the next level, and after trying it once, I was totally hooked. She gave me two jars of the flavour confetti before I flew home, and I have just recently shaken out the last grain of salt. Without a clue on where to buy such a random thing in Canada, I set out to make my own – only I decided to be highly practical and mix up a laughably large batch because it is literally good on everything.

For those of you who aren’t familiar with everything bagel spice mix, it’s the simplest combination of flaky salt, onion flakes, garlic flakes, sesame seeds, and poppy seeds, which classically tops an “everything bagel”. It doesn’t sound like that much, but trust me, if it can make a white, doughy   this blend far more than the sum of its parts. A generous sprinkle on any dish makes it all that much more dimensional, seasoned, and delicious. My favourite applications for it include sliced garden tomatoes, cucumber, steamed green beans, roasted beets, goat cheese, cauliflower, popcorn, green salads, steamed brown rice or quinoa, eggs, hummus, and sweet potatoes…you see where I’m going with this. Maybe it’s faster to write a list of the foods that it wouldn’t be good on? Chocolate cake. There, that was easy.

But I’m actually here to talk about sweet potatoes. These gorgeous golden roots are now in season, and the last local tubers being pulled from the earth as I write this. Since I live so close to a number of organic farms here in Ontario, I thought it would be fun to go see them being harvested. I called around my area to see if anyone still had them in the ground, and I got lucky when one place, Fiddlehead Farm, called me back with good news and an invitation out to their field.

Fiddlehead Farm is run by a tribe of boss women who support over 150 local families through their CSA program, and hold stands at four different markets. These ladies are busy, and growing a diverse range of vegetables, greens, and herbs that seemed to stretch on for miles. I could tell from walking around the property how passionate they were about their work, and how deeply they care for their little corner of the earth. What an inspiration!

Heather, the farm’s co-owner, hopped off her tractor to introduce herself and show me the goods. She pulled back a tangle of stems and gave a good yank to unearth a juicy bunch of sweet potatoes, all clumped together like a vegetable cuddle puddle. Jackpot! She said it had been a really good year for this particular crop, and right under my feet were literally hundreds of roots waiting patiently to be harvested before the impending frost. Seeing how things grow and meeting the people that work so hard to bring these food gifts to us gives me a deeper appreciation for every bite I take.

Sweet potatoes are nutritional powerhouses, as one of nature’s best sources of beta-carotene. Beta-carotene is a carotenoid form of vitamin A – an essential anti-inflammatory and antioxidant nutrient. The intensity of a sweet potato’s orange flesh is a direct reflection of its beta-carotene content, so find the most vibrant ones you can, and dig in. Remember that you need a little fat to help your body absorb beta-carotene, so a drizzle of olive oil, or dousing your taters in a sauce like the one in this recipe is an important step in receiving those life-giving nutrients. Not a bad deal if you ask me.

Sweet potatoes can be enjoyed roasted, steamed, sautéed, or even eaten raw, but however you choose to eat them, keep those skins on! The skin of a sweet potato is loaded with extra fiber to regulate blood sugar and support digestion, potassium to maintain normal blood pressure, and iron to deliver much-needed oxygen to your cells. Scrub sweet potatoes firmly with a soft vegetable brush – you want to remove the dirt but not take the skin away.

When purchasing sweet potatoes, look for smooth, even skin without bruises or soft spots. Avoid buying sweet potatoes that are in the fridge, since cold temperatures negatively affect their flavour. Once you get them home, store them in a dry, and well-ventilated place away from a hot spot (like near the stove or on top of the fridge). Instead of keeping them in plastic, which can cause them to mold, store them in an open paper bag to extend their life.

Some notes on the recipe. Other methods I’ve seen online for everything bagel spice do not suggest toasting the seeds beforehand, and I think this is a major miss. It makes a huge difference giving the sesame and poppy seeds a quick tour in a hot pan to coax out more of their flavour. If you’re in a rush or simply can’t be bothered, that’s fine, just know that you’ll be missing out on some bonus taste points. And if you don’t want to make three cups of the mix to start, simply half, or even quarter the recipe. I am pretty confident that you’ll love it though, especially once you try it on avocado toast.

The Tahini Honey Sauce makes about one cup (250ml), which is plenty to cover the sweet potato wedges, but make a double batch if you want a great staple dressing for the week ahead. It’s delicious on simple green salad, folded into cooked grains, drizzled over roast vegetables, or on avocado toast. The honey taste is present, but not overpowering, so feel free to add more if you want to ramp up the sweetness. For a vegan version, use maple syrup or date syrup in its place.

    Print recipe    

Sweet Potato Wedges with Tahini- Honey Sauce and Everything Bagel Spice Serves 4

Ingredients: 3 medium organic sweet potatoes (about 1½ lbs. / 650g) coconut oil (expeller-pressed and flavour-neutral) sea salt flat-leaf parsley and / or cilantro for garnish chili flakes toasted pumpkin seeds Tahini-Honey Sauce (recipe follows) Everything Bagel Spice Mix (recipe follows)

Tahini-Honey Sauce Makes 1 cup / 250ml

Ingredients: 1/3 cup / 80ml tahini 1/3 cup / 80ml water 2 Tbsp. freshly squeezed lemon juice 1 Tbsp. extra virgin cold-pressed olive oil 1 Tbsp. raw liquid honey (substitute with maple syrup for a vegan version) 1 small clove garlic, minced ¼ tsp. fine sea salt

Big Batch Everything Bagel Spice Mix Makes 3 cups / 430g

Ingredients: ½ cup / 80g garlic flakes ¾ cup / 85g onion flakes ¾ cup /100g sesame seeds (any colour you like) ½ cup/ 85g poppy seeds ½ cup / 80g flaky sea salt (I used Maldon)

Directions: 1. Preheat oven to 400°F / 200°C.

2. Scrub the sweet potatoes well under running water. Slice them lengthwise into wedges of your desired thickness. Place them on a baking sheet with space between them (if they’re too close together they’ll steam each other and get soggy), and roast for about 20-25 minutes, depending on their size. Remove from the oven when fork-tender.

3. While the sweet potatoes are roasting, make the Tahini-Honey Sauce by placing all the ingredients in a blender and blend until completely smooth. Taste and adjust seasoning if necessary. To thin, add a little water and blend or stir until the desired consistency is reached. Store leftovers in the fridge for five days.

4. Make the Everything Bagel Spice Mix In a dry skillet over medium heat, toast the sesame seeds until fragrant. Remove from heat and let cool. Place poppy seeds in the same skillet, and toast over medium heat until fragrant. Remove from heat and let cool. In a large jar combine the cooled sesame and poppy seeds, garlic flakes, onion flakes, and salt. Shake or stir to combine, and secure with an airtight lid. Store in a cool, dry place away from direct light. Keeps for 3-4 month.

5. To serve, drizzle the Tahini-Honey Sauce over the sweet potato wedges (you can keep them on the baking sheet or plate them as desired), then sprinkle generously with the Everything Bagel Spice Mix, and top with fresh herbs, toasted pumpkin seeds, and chili flakes (but get creative, these are just suggestions!). Enjoy.

I want to sign off with a sincere thanks for the past eleven years of support from all of you. It’s hard for me to believe that I’ve been creating in this space for so many years now (I’ve never done anything for this long!), but I wouldn’t have the motivation to keep going if it weren’t for your curiosity, enthusiasm, and appetite for the heart work I put in here. I know that I’ll stay hungry if you do 😉 Let’s keep going, together.

In sincere gratitude and love, Sarah B.

*   *   *   *   *   *

I have great news, dear friends! Due to the overwhelmingly positive response to the Life-Changing Loaf Subscription Box, we have reopened the sales so that you can still receive (or give!) the box before the holiday season. Click here for more information, and to subscribe. Thank you very much for your ongoing support of My New Roots!

Source: https://bloghyped.com/sweet-potato-wedges-with-tahini-honey-sauce-and-everything-bagel-spice/

[gardencityvegans]

Vegan Recipe and Snack Ideas for Camp and Travel

http://ohsheglows.com/wp-content/uploads/2018/05/granola-clusters.jpg

An OSG reader, Rebecca, asked me if I could recommend some cooler-friendly Oh She Glows recipes she could take on the road for an upcoming camping trip. This question has been a popular one over the years, so I thought the long weekend would be a great excuse to brainstorm a list of camp- and travel-friendly foods to inspire you!

In my early twenties, I would “camp” (I use that term lightly!) pretty regularly, but the food my friends and I packed in those days was a little different from what I stock my cooler with today. Okay, A LOT different! Lol. Back then, as long as I had potato chips and fruity coolers, I was a “happy camper”! Oh to be 21 again. Don’t worry, though, I’ve accumulated a few years of wisdom since then. I consulted OSG’s recipe tester Nicole to help put this post together as she often travels with my recipes in tow. I think the two of us have come up with some fun ideas for you! As always, please feel free to chime in with your tips and tricks too.

The recipes below can all be made in advance, and many of them also tend to keep well in minimal storage without too much fuss. At the bottom of this post I also recommend some tasty store-bought options for when you don’t have time to make everything you might have hoped to for a trip…because if you’re anything like me, you’ll probably find yourself scrambling at the last minute to get everything ready!

Milks and Fresh Breakfast Options

I love making pre-portioned single servings of dry Vegan Overnight Oats packets to take with us on trips. Simply bring a few single-serve, shelf-stable plant-based milks along and mix them in with the oat packets when ready to enjoy.

Looking for eco-friendly reusable bags? Check out these reusable velcro pouches shown in the photo above.

Granola or Muesli

We love munching on my Ultimate Nutty Granola Clusters (The Oh She Glows Cookbook, p. 31) and my Roasted Hazelnut-Almond Granola Clusters (Oh She Glows Every Day, p. 71) when traveling, plus these clusters should keep fresh in an airtight bag or container for a few weeks.

Fruit and Veggies

Bring your favourite fruits and veggies, choosing varieties that tend to travel well and don’t mind sitting at room temperature—this should help save cooler space for other meals that require refrigeration. Apples, oranges, firm avocados, and cucumbers are usually safe bets. Avoid thin-skinned fruit like peaches or pears as they tend to bruise easily.

Dried Fruit and DIY Trail Mix

Energy-dense dried fruits are another great option for camping! Dried apricots, mangoes, and cherries are some of my favourites. You can also make a DIY trail mix by adding dried fruit like raisins and dried cranberries to a container with your favourite mixed nuts.

Crackers

I love having a good seedy cracker on hand for snacking. My Endurance Crackers are hearty, filling, and energizing! Just be sure they’re packed on top of other foods so they don’t get crushed by anything in transit. Bring a container of nut or seed butter and a small pouch of hemp hearts for a satisfying, protein-packed snack that needs no refrigeration.

Protein Bars or Energy Bites

My Dark Chocolate Cherry Energy Bites, Cookie Dough Balls V (Oh She Glows Every Day, p. 93), and Triple Almond Energy Balls are perfect to munch on between meals. For another option, try my Classic Glo Bars (from The Oh She Glows Cookbook, p. 215), or Feel Good Hearty Granola Bars—those two tend to be big hits as well. Nicole recommends the Mocha Empower Glo Bars (Oh She Glows Everyday, p. 69), saying: “Away from home for 10 days with a toddler? You may need that invigorating combination of chocolate and espresso!” Haha.

Coffee/Tea

Speaking of coffee and tea…I’d love to hear your tips on camping while still getting your coffee fix. Please share your method if you have one! Maybe a make-ahead DIY Coffee Concentrate could work?

Power Toast and Wraps

The 9-Spice Avocado Hummus Toast (Oh She Glows Everyday, p. 39) is a great light meal option! Serve it with Super Power Chia Bread (The Oh She Glows Cookbook, p. 229). Pack a few avocados, a small container of 9-spice Mix, and hummus (keep chilled) for a quick meal. Ifyou don’t have time to make the power bread, just pack a few of your favourite wraps from home. I love Wrap It Up Raw’s flax wraps—they freeze wonderfully too.

Soups and Fresh Mains

If you have a really good cooler situation going, you could also consider making a salad/soup—my Chickpea Salad and Go-To Gazpacho (also found in Oh She Glows Every Day, p. 147 and the app) both travel well. The gazpacho can be guzzled cold straight from a mason jar—super refreshing! If you’re able to bring a bag of salad along, you could whip up a jar of my Shake and Go Balsamic Vinaigrette (Oh She Glows Every Day, p. 273) as well. Tetra packs of baked beans always work in a pinch (and you don’t need a can opener or a cooler!). I love these Vegetarian Baked Beans by Pacific brand.

Another idea is to pack the ingredients for a super easy balsamic chickpea salad. Bring some small tetra packs of chickpeas (I buy Pacific brand), balsamic vinegar (or any vinegar you love), olive oil, salt, and pepper. Bring along a collapsible strainer and a bowl, and you’ve got the gear for a quick salad: simply drain and rinse the chickpeas then add them to the bowl along with the vinegar, olive oil, salt, and pepper (to taste).

Sweet Treats

My Flourless Thumbprint Breakfast Cookies, Blissful Basil Power Biscotti, and Banana Bread Muffin Tops can all be made ahead and frozen. Our editor, Terra, packed the Banana Bread Muffin Tops for mountaintop snacking on her month-long hiking trip through Switzerland. Terra added a touch of rosemary oil (which she uses as a natural preservative) to the batter, and the tops kept beautifully during her trek!

I recommend eating the most perishable items first, if possible. This may also be a situation in which it’s worth stocking up on some store-bought, less perishable options because not all foods will last in a cooler for too long. (Unless of course it’s going to be COLD where you’re camping—in that case, maybe a little DIY Hot Toddy is in order! Yassssss!)

Running out of prep time before your trip? Here are some store-bought plant-based foods that should keep well through your travels!

Photo credit, photos 1, 3, 5, 6, 7, 10: Ashley McLaughlin

Comments (2) | Share on Facebook | Tweet | Pin It | Snapchat | Google+

© copyright 2018 Oh She Glows. All Rights Reserved.

[Read More ...] http://ohsheglows.com/2018/05/15/vegan-recipes-and-snack-ideas-for-camp-and-travel/

[livingtbalanced-blog]

10 ways to eat more vegetables

One of the areas that you need to address regularly when trying to have a balanced life is living healthy. This is something that I have struggled with for a long time. Especially when I was so overworked, I feel like I did some major damage to my body and now I am working to try and heal it. Not just from a medical standpoint but from a nutritional standpoint as well.

On my other site, I have written about my me and my husband’s journey to not only lose weight, but to become healthier. After many ups and downs, we have converted our diet to about 90% clean, unprocessed foods. We eat mainly a vegetable and fruit based diet, although we do eat meat or fish a few times a week. We are also limiting our processed carb intake, mainly just potatoes, beans, and brown rice.

Eating more vegetables was a challenge for me at first. For so many years, my idea of vegetables for dinner was canned green beans and canned corn! It takes time to break out of longstanding habits and routines. I wanted to share with you some things that have helped me to add more vegetables into our diet.

10 ways you can add more vegetables (and fruits) into your diet:

1. Look for one-pot meals that could enable you to add veggies in without changing the flavor too much. My daughter adds shredded carrots to her jarred spaghetti sauce and her kids have no idea!

2. Look at your store’s flyer for the week (most you can view online) and see what veggies are on sale. These are usually the items that are currently in season, making them even better for you since they aren’t shipped so far. Plan meals around these vegetables.

3. Once you buy your produce, don’t bury it away in the bottom drawers never to be thought of again. Keep it on a higher shelf so it is plain sight every time you open the fridge.

4. Consider how you can use veggies for a snack. Carrots and celery can be dipped into dressing or hummus. I love raw zucchini and my husband loves cherry tomatoes! And of course fruits make a great snack. Tangerines, grapes, apples, bananas are all so portable and easy to grab on the go.

5. Think about what vegetables you DO like and already eat. See if there are some different ways to prepare them. Maybe a sauce you could add, or an alternate way of cooking.

6. Consider having salad for lunch everyday or a side salad with your dinner meal. There are lots of things you could add to your salad such as: carrots, cucumbers, tomatoes, celery, mushrooms, edamame, spinach. Keep the makings of a salad handy in your fridge so it is easy to throw one together. The possibilities are endless!

7. What about a shake for breakfast? Smoothies are all the rage right now as it is a good way to sneak in some fruit and veggies into your diet. You can start with a handful of spinach, some frozen strawberries, half a banana, 2 spoons of yogurt and a cup of skim milk. Blend it up well and I promise you won’t taste the spinach!  There are tons of recipes on the web for these, but eventually you figure out what you like best.

8. During the winter especially, it may be easier for you to use frozen vegetables. These are almost as good as fresh, and you can keep a stash handy for your use. I would recommend not buying the kind with pre-made sauces, better to make and add your own. I also keep frozen fruits on hand for a smoothie or a fruit crumble. I plan this summer to buy some things when they are abundant and cheap and freeze them myself.

9. Most vegetables taste awesome roasted in the oven. I love to roast zucchini, cauliflower, asparagus, and I even roasted cabbage this week. I use a variety of spices depending on the style of the meal, but always salt and pepper, and brush with oil. I may throw in onions, garlic, balsamic vinegar, or soy sauce. Roasting brings out a whole different flavor, give it a try!

10. Buying fresh and local is the best way to go. During the summer and into fall, there are local farmer’s markets where you can buy VERY fresh in-season produce. Also consider joining a CSA group or Community Supported Agriculture. It is a great way to get regular veggies and support your local economy. Read more about CSA’s.

It took some time for us to make the shift to a vegetable based diet. If you are like most Americans, you may have had one to two vegetables a day (not including a potato as a vegetable here). It is recommended that we have anywhere from 6-10 servings of fruits and vegetables a day, so most are a long way off from that goal!

What is your favorite way to add veggies into a meal?

[mrjohntsnyder]

Tips for OTs Eating Lunch on the Go

I hate making my lunch.

Perhaps I’m burned out after almost 13 years of folding lunch meat into bread through grade school and high school? 

Now as home health occupational therapist, there is a small, wise voice in me that challenges me to explore the health and financial benefits of taking ownership of that perviously begrudged task... of my own “simple meal prep.”

It's sometime between 11am and 2pm and I, like many other home health workers, am sitting in my car, feeling a bit guilty about buying a fast food lunch... again.

I wonder if it's really possible to make a lunch that can be both nutritious and delicious, that requires no microwave AND that would not make a huge mess to assemble in my car. 

Enter Steph Bell, an entrepreneur and Health and Fitness Coach from Omaha, NE, with her expert insights as I pose my honest questions.

Monika: What are at least 3 lunch ideas for OTs who are on the go?

Steph: Stamina, baby. That’s what these lunches are all about. It is vital as an occupational to ensure you have mental clarity and physical energy to provide the best care for your patients.

Mid-afternoon slumps cannot be on the menu.

1. Wraps.

It’s food wrapped in an edible blanket—what could be better?! Start with your wrap; collard greens or a sprouted grain tortilla such as the Ezekiel brand are great choices. Then, get creative and have fun playing with your food.

You might try one of these options: 

BLT wrap (nitrate-free bacon, arugula, tomatoes and guacamole)

Greek wrap (shredded chicken breast, kalamata olives, cucumbers, hummus, tomatoes, red onion and feta cheese).

Possibilities are endlessly tasty and if you make it fresh in the morning, the wrap won’t be soggy from the guacamole or hummus. Serve with a side of fruit or extra veggies.

2.   Salads.

Fill a large container with the following:

2 handfuls of greens (spinach, arugula, kale, whatever your inner green god or goddess chooses),

a handful of chopped veggies (carrots, tomatoes, bell peppers, broccoli),

some fruit (strawberries, blueberries, pomegranate seeds)

a palm-sized piece of protein (chicken, salmon, hard boiled eggs),

and a thumb-length of fat (olives, goat or feta cheese, walnuts, sunflower seeds).

In a separate container place salsa, 2 tsp red pepper-infused olive oil or homemade dressing to spice up your salad.

3.   Soup.

Fill your thermos with chili, beef stew or Mexican chicken soup and pack a side of chopped veggies such as carrots, celery or bell peppers and ¼ cup of hummus.

Monika: What, if any, types of supplies might you recommend for transporting the lunch and keeping it hot or cool?

Steph: Practically speaking, here's the supplies I recommend:

a water bottle

a lunch tote

various sized glass storage containers with lids (such as Pyrex)

eating utensils

an insulated thermos 

a napkin

Note: Practical does not mean boring—get funky and have fun with these items because it adds to the enjoyment of eating! I use a custom-designed insulated lunch tote my sister-in-law gave me from the company thirty-one and a bright blue glass drinking bottle. Instant happiness.

Monika: Often times, a home health worker eats solo due to being in different locations and on the road every day.  What, if any, tips do you have for making the solo meal enjoyable vs. lonely?

Steph: It’s all about mindset. You make the choice to enjoy this quiet time or not. Choose to view this time as an opportunity to do what you love completely uninterrupted.

Do you enjoy listening to podcasts or books? Great, pop in your earbuds, enjoy your food and listen away.

Or maybe you can’t wait to bust out the June issue of your favorite magazine.

Or maybe it is the perfect day to sit outdoors, breath fresh air, soak up the sun and view the beauty around you.

Think of things you like to do alone and how you can incorporate it into your lunchtime. And just as you choose to enjoy the quiet time, choose to relish the meals and activities you are able to share with others when you are not at work. Isn’t life grand?

Bonus Question

Monika: What are at least 3 exercises that are good to do when stepping out of the car or on a lunch break? And why?

Steph: No need to preach to the choir that movement is key to our health—stress relief, increased energy, better mood… the list goes on and on. The better you care for your own health, the better you can care for others.

1.   Standing Figure 4 Hip Stretch. Using your vehicle for balance, bend your left knee and place your left ankle above the right knee. Now bend the right knee so you are in a seated position. You will feel a stretch through your glutes, piriformis and hips. Hold for 20-30 seconds then switch to the other side. This is an excellent stretch to open up the hips and increase blood flow.

2.   Breathing Squats. It is amazing how much we hold our breath throughout the day. Stand with your feet hip-width apart and inhale as you lower into the squat, keeping your core engaged, sternum lifted and 70% of your weight in your heels. Hold for one count. Exhale, push through your heels, squeezing your butt and return to your starting position. Perform 15-20 reps at a slow breath-rate. This exercise is basically a standing meditation that also strengthens your entire lower body.

3.   Modified Push Up. Place both hands on the hood of your vehicle, wrists underneath the shoulders. Engage your core so your body is in one straight line (plank position). Inhale, squeeze your shoulder blades together and lower yourself down to the hood of the car. Exhale, straighten the elbows and push away returning to the start position. Perform 15-20 reps. This is an excellent exercise to work the core, pecs and triceps.

Monika Lukasiewicz, OTR/L lives and serves as a home health occupational therapist and freelance writer in Eugene, OR. She can be reached at polishyourlight@gmail.com. For more tips for home health OTs, see her ebook: Home Health OT Strategies and Insights. 

Stephanie Bell is a health coach, body confidence motivator and a freelance writer. She can be reached at stephsbell@yahoo.com.

What tips do you have to make lunch-time more high impact? Please share in the comments! 

from OT Blog - OT Potential • Occupational Therapy Resources http://ift.tt/2iYy2UZ

[trendingnewsb]

It's The Era Of Avocado! Try these 50+ Super Easy Avocado Recipes At Home Now!

Avocados are gaining popularity because of their rich nutritional value plus it’s mild and unique taste. It’s a versatile food that works with all kinds of dishes. Avocados are not only nutritious and delicious, they seem to be the hipster icon of the year. I have seen so many avocado tattoos on calf muscles and biceps that I’ve lost count. So if you love that green berry (yes, avocados are berries) so much that you would eat it for every meal and get a tattoo of it, stay tuned. The potential to add them to everything from smoothies for a rich and creamy texture, to desserts in order to substitute unhealthy fats, is endless! Avocados are super nutrient-rich, and the fact that they taste delicious makes it easy to get all your vitamins and healthy fats with every bite.

How to shop for avocados:

I love a good life hack, and luckily there are plenty for picking avocados. It’s difficult to base your decision on color alone (though you should observe any discoloration and bruising,) so it’s better to squeeze the berry gently and see if it’s firm but gives just a little. Don’t use your fingertips though, because you could wind up bruising it! If the avocado yields to firm, gentle pressure, then it’s ripe and ready. But if it just feels kind of tough, it’s going to need a couple more days [1]

My favorite life hack for avocado selection is this one: peel back the stem! If you scratch off the tiny little stem on the top of the avocado, you’ll be able to know if your choice will be delicious or just brown and slimy inside. If the stem comes off easy and what’s underneath appears green, then it’s ripe! If you find brown underneath, then it’s overripe and won’t be good. And if the stem doesn’t come off and all, then the avocado is under ripe and won’t be ready for some time.

If you’re buying avocados for an event, such as a party that absolutely needs guacamole, purchase unripe avocados 4-5 days in advance. That should give you a nice window and help to ensure you won’t wind up with over-ripe berries at your party.

Taking off the steam is the easiest way to tell whether it’s good to eat or not!

It’s not ripped yet!

How to store avocados:

Once you’re a pro at choosing avocados, you still have to be able to store them. If you’re like me, you don’t always use the entire berry in one sitting; sometime’s I’ll put half into my smoothie, and sometimes I spread a quarter on toast. I typically put my leftover avocado in Tupperware before sticking it in the fridge, but there are better ways to store the green goodness and ensure it won’t be gross by the next morning [2].

Storing a cut avocado:

No matter what form it’s in, cut, sliced, mashed, or even guacamole, put the remainders in a bowl and sprinkle some lemon, lime or even fresh orange juice on top. The acid slows down the oxidation process (that’s what leads to the brown slime) and prolongs the life of the avocado. But if you do start to see some browning, just scoop those parts out and toss them.

If your avocado is simply sliced in half, you can just run some water over the cut surface and put it in the fridge. It’ll most likely develop a little brown film, but it’ll peel back easily and can be tossed.

Storing an avocado that’s close to going bad:

If your avocado is perfectly ripe but you don’t have the time to use it, don’t throw it away! Puree your avocado with a food processor or blender and store it in the freezer. When you are ready to try out that new dip or spread recipe, you can take it out and use it.

How to ripen an avocado:

I think we’ve all been there: in the produce section of our supermarket standing in front of the lousy selection of avocados and being forced to find the best of the worst. Obviously you want to choose one that is under-ripe and not over-ripe, but it still means you are going to have to wait to be able to eat it. Maybe as long as four days! Or does it?

It turns out, there are some simple and effective methods to ripening an avocado quickly.

Place the under-ripe avocado in a paper bag. Make sure the bag is in good shape and there aren’t any rips or tears. The bag is going to seal in the ethylene gas and ultimately ripen the berry.

Add a banana in the bag with the avocado. You can use an apple or a tomato if you don’t have any bananas lying around, but the banana is your first choice. These fruits emit more ethylene gas than others, and the more they produce, the faster they’ll ripen.

Close the bag by rolling it down and keep it at room temperature and away from sunlight.

Check in often. The avocado will ripen as quickly as one day, so be sure to check it out. As it ripens, it will get some hints of deep purple and black. Once it’s ripe, store it as discussed, but only fora few days.

How to ripen a cut avocado:

If you forgot to check for the ripeness of the avocado and went straight to slicing it open, you may be disappointed to realize it’s not read to eat. Luckily you can take a couple steps and ripen the halves in no time.

Sprinkle the avocado slices with lemon or lime juice. This will help avoid that brown mush.

Cover it in saran wrap with the two halves facing each other like you are reconnecting it. Stick it in the refrigerator.

Check in often! The length of time it will take to ripen will vary, but check in every day to ensure it doesn’t go bad. Take the avocado out of the wrap and poke it gently. If it seems soft enough, feel free to sample it. If it doesn’t quite taste right yet, put it back in the fridge.

How do you cut an avocado?

Few things are as satisfying as taking a knife to the pit of an avocado, twisting it and pulling it out cleanly! But not everyone can do it on the first try. Below is a video showing you how to successfully cut an avocado.

Here are some delicious avocado recipes for you to try:

Breakfast Recipes

Baked Egg in Avocado

This breakfast is both delicious and beautiful. Want to host the ultimate healthy brunch and look like a pro? Try this.

Avocado Banana Smoothie

This creamy breakfast smoothie is not only sweetly delicious, but it’s a great way to burn fat and give your heart the healthy stuff it needs!

Avocado Toast

Avocado toast is a classic way to incorporate healthy fats into your morning routine. This site gives six unique ways to top your toast.

Power Breakfast Potato Boat

If you love eating a big breakfast , this beast is for you. A potato, some bacon, a fried egg and avocado is on top of melted cheese. Don’t make this one a habit though.

Blueberry Avocado Muffins

I’m a sucker for recipes that give me healthy things hidden in seemingly sinful things. This delicious muffin is a sweet way to get your vitamins in at the breakfast table.

Mexican Grilled Corn Avocado Toast: If you needed more proof that avocado toast is never bland , check out this recipe. Mexican style street corn tops tons of delicious flavors on this gorgeous brekki.

Spicy chard and pineapple smoothie:

If you don’t like a ton of sweetness in your green smoothie, try this recipe. The bitter chard mixed with the sweet pineapple provides a memorable bite.

Avocado and egg breakfast pizza

Pizza can be for breakfast! Top your “pizza” with pureed avocado and a fried egg. Add some hot sauce if you’re feeling crazy.

Steak and avocado breakfast burrito

Chipotle, who? This breakfast burrito will be your new favorite meal.

Pomegranate and Pistachio Relish on Avocado Toast

If you want a little sweet, a little salty and a lot delicious, make this toast ! Not only will your stomach be happy, but your Instagram will be filled with pictures of this pretty meal.

Lunch Recipes

Avocado Chicken Salad

Delicious, light and refreshing, this avocado chicken salad is sure to please even the pickiest eater. Check out this recipe for a lunch you will look forward to eating.

Tomato Avocado Melt

Cheese? yes. Avocados? yes. I’m already sold .

Avocado Grilled Cheese

Just when you thought a a grilled cheese couldn’t get an y more delicious, someone put avocado with it. Yes, please.

Spicy southwestern salad with avocado dressing

This salad is loaded with greens, beans, corn and sweet potatoes. Avocados and cilantro create a delicious dressing that would probably be good consumed with just a straw.

Japapeno Turkey Burgers

You can find plenty of rich recipes including avocado, but if you’re watching your weight, you may find even more. This turkey burger is a great lunch you don’t have to feel guilty about.

Shrimp avocado salad

This salad is a great choice for a warm day, especially if you’re in a seafood state of mind. Avocado is great with fish (think any sushi roll ever), so shrimp makes sense!

Garlic Bacon Avocado Burgers

Sometimes you just need a good burger . And hey, if you use avocado, that makes it healthy! Right?

Orange Almond Salad with Avocado

If you want a fresh salad with lots of flavor, put this yummy salad together.

Toasted Avocado and Bean Pitas

I believe everything tastes better on pita bread. But I’m pretty sure this combo would taste good even on it’s own.

Cucumber Avocado Sandwich

This sandwich is simple, clean and oh so good.

Avocado Caprese Salad

Okay, these little bites are so cute. How could you not want to eat these healthy cuties?

Chickpea Avocado Mash

This wrap is so good and healthy, but it still tastes filling and satisfying.

Avocado Hummus Taquitos

I love taquitos. That crunch is so satisfying. Hummus and avocado mash mingle here for a creamy, crunchy lunch.

Avocado Pasta Salad

This recipe is chock full of avocado. It even has an avocado dressing!

Grilled Salmon with Avocado Salsa

Light, refreshing and uber healthy. Enjoy!

Dinner Recipes:

Creamy Avocado and Spinach Pasta

This is pasta you don’t have to feel guilty about! Slurp those noodles knowing your nourishing your body!

Chicken Avocado Quesadillas

These quesadillas are super filling but so, so tasty! You’ll look forward to having leftovers for lunch the next day.

BLT Chicken Salad Stuffed Avocados

Who needs stuffed peppers when you can stuff an avocado? Try this one tonight.

Avocado Pesto Stuffed Shells

I loved stuffed shells, and I love this recipe because it gives me the taste I want without all the fatty cheeses.

Creamy Cucumber and Avocado Soup

This soup is perfect any night of the year, no matter the weather. And it’s so colorful!

Avocado Pesto Noodles

I love noodles that aren’t actually “noodles.” This recipe will deliver a flavorful dinner that won’t leave you feeling carb-loaded.

Avocado Cucumber Egg Salad

This dinner recipe could so easily be served as a snack or a side dish. No matter when you choose to eat it, you’ll definitely enjoy it.

Tomato Avocado Salad

Want a crazy healthy dinner? Eat this.

Avocado, Strawberry and Spinach Salad

When a salad is balanced, it truly can be its own meal. This clean salad is perfect for a summer night.

Avocado Frittata with Cotija and Mozzarella Cheese

A casserole that you can enjoy on a diet?! You’re welcome.

Black bean tacos with avocado cilantro-lime sauce:

You can’t go wrong with tacos . And if you’ve learned anything so far, it should be that avocados make tacos even better.

Blackened Shrimp Avocado Cucumber Bites

Refreshing, yummy and can be a snack or a meal . Depends on how hard it is for you to stop eating them!

Smokey bacon sweet potato hash and eggs:

YUM! While this is almost like breakfast for dinner , it’s going to be good and good for you no matter what time of day.

Blackened Tilapia Taco Bowls

What’s better than tacos ? Deconstructed tacos!

Chili-Lime Beef and Black Bean Bowls with Avocado Crema

Beef, avocado , black beans…what more could you want?

Snack Recipes

Crispy Baked Avocado Fries and Chipotle Dipping Sauce

One of my favorite things about clean eating is how not clean it tastes. I love zucchini chips, roasted sweet potatoes and crispy brussel sprouts. These avocado fries are a delicious, healthy way to snack.

Avocado Brushetta

This is a super simple recipe to put together, and ideal as an appetizer.

Avocado Deviled Eggs

If you are always responsible for bringing deviled eggs to the party, try these next tim e to impress the crowd.

Avocado Egg Rolls

These are a great pre-dinner snack. That is, if you can avoid eating them all!

Guacamole

An avocado list wouldn’t be complete without a guac recipe!

Dessert Recipes

Fudgey Avocado Brownies with Avocado Frosting

The cool thing about avocados is they add a creamy texture which can pass for a rich batter in baked goods. This recipe is for yummy HEALTHY brownies

Mexican Chocolate Avocado Ice cream

Healthy ice cream? It sounds too good to be true. But it’s real and you can make it!

Flourless Chocolate Avocado Cookies

These cookies are great for people with allergies.

Avocado Fudge Pops

These are yummy if you’re an adult, but if you have picky kids, they’re an ideal way to get your kid to eat healthy !

Honey Lime Avocado Baked Donuts

Homemade doughnuts instantly make you impressive and cool. Healthy homemade doughnuts make you a superhero.

Which recipes are you going to try? Let us know!

Avocado cartoon image: http://ift.tt/1C0mJOm via Pinterest

Avocado stem images: thekitchn.com

Featured photo credit: Krzysztof Puszczynski via stocksnap.io

Reference

[1]^SOURCE: How To Pick The Perfect Avocado[2]^http://ift.tt/2fqQuTZ

function footnote_expand_reference_container() { jQuery(“#footnote_references_container”).show(); jQuery(“#footnote_reference_container_collapse_button”).text(“-“); } function footnote_collapse_reference_container() { jQuery(“#footnote_references_container”).hide(); jQuery(“#footnote_reference_container_collapse_button”).text(“+”); } function footnote_expand_collapse_reference_container() { if (jQuery(“#footnote_references_container”).is(“:hidden”)) { footnote_expand_reference_container(); } else { footnote_collapse_reference_container(); } } function footnote_moveToAnchor(p_str_TargetID) { footnote_expand_reference_container(); var l_obj_Target = jQuery(“#” + p_str_TargetID); if(l_obj_Target.length) { jQuery(‘html, body’).animate({ scrollTop: l_obj_Target.offset().top – window.innerHeight/2 }, 1000); } }

The post It’s The Era Of Avocado! Try these 50+ Super Easy Avocado Recipes At Home Now! appeared first on Lifehack.

from Viral News HQ http://ift.tt/2pwPJQi via Viral News HQ

[annarosenblumpalmer]

JEW-ISH. ON EATING AS A CULINARY JEW

In a town that had more jews than gentiles levels of Judaism were carefully parsed. Would you skip school only for high holy days or for all holidays? Do you go to Sunday school or Hebrew school? Would your Bat Mitvah be more about the torah or the hora?

I termed myself a culinary jew. Very little temple, missed school as a nod to religion not to practice religion. But I was all in on the eating. There were the delicious things like the latkas and matzoh ball soup. Then there were the questionable things like gefilte fish. There is no second example needed. That fish (or ground pressed combo of fish in pickle jelly) really can hold its own. I ate them all. On that one horrible day when we couldn’t eat (like, the holiest day of the year) all I thought about were the holes in the bagels. Where they went. Why we couldn’t have them the way dunkin’ donuts let us have the donut holes. I was a decade before Einsteins. Now bagels are in airports everywhere.

Speaking of bagels when you are Jewish bagels have no calories. It is incredible. It is also incredibly not true. What was true was the existence of a  Jewish Bakery directly on my walk home from the T that I rode from highschool.  It had hallah or challah or challa ( its the food version of the Channukah problem) for shabbat. It had humentaschen (it never ends with the spelling confusion) for Purim. It had loaves of rye with perfectly chewy crusts and pillow soft insides for every other day of the year. “I am like rye bread.” I used to tell myself as I walked to my house from they bakery which was halfway home from the school train. “Not all people like me but the ones that do are passionate about me. Also I have a hard outside and soft inside.” It was a meta experience untwisting the red wire twist tie and reaching in to grab a slice to eat as I passed by gardens. It was weird to eat myself but delicious too.

ON THE FRESHMAN FIFTY

This is probably vegan

My freshman year college roommate was Anna Moore Lappe, the daughter of Frances, who wrote Diet for A Small Planet. This was the very first time I experienced eating as a political act. I had always though vegetarianism was virtuous in a “somehow it is our moral imperative not to walk around with an upper butt” sort of way but I didn’t know I could save the planet by eating kale. This was years before kale had a PR machine. I was shocked. But not changed. So the full result of my food education at the hands of the other Anna was a new type of guilt as I loaded my plate at the “Ratty.” Killing myself and my earth with each bite of burger and fries.

Although we have all heard of the freshman 15 no one told me about the four year 50. The rate at which I gained weight was alarming. The only break in my progress towards fat was the summer of my freshman year when I went to excavate on an archaeological dig in Israel. Latkes! I thought. Brisket! I imagined. Hummus? I compromised. But no. In the Kibbutz dining hall there seemed only to be tomatoes and cucumbers. I know this couldn’t have been true. But it seemed that way. Cucumbers are a hard no. Those of you who feel neutral about cucumbers (most of the world I have learned) can’t understand. “They are like water.” You argue with arched eyebrows. “No, they are like…I don’t know what they are like because their proximity to innocuous things like lettuce make me compost my whole plate (this of course was before composting but I couldn’t even get myself to type “throw away” because, you know, I am a composting queen). So no cucumbers. And no eggplant. How can something be both impossible to chew and slimy? It seems at odds with itself. And I am at odds with it. So I settled on tomatoes. They also had disgusting slimy centers but I found the outsides with a little salt were OK. So low fat cottage cheese and tomatoes were my meals. After a while I stopped thinking about food because I was so hungry I couldn’t think about anything at all. But between the digging and the walk to the site and the walk from the tent to the “there is no dining in here hall” I dropped 15 pounds.

When I returned to college Sophomore year I walked the streets of Providence at a quick clip never losing my breath. I navigated from my new dorm to the athletic center alone, limbs still brown from the Israeli sun planning to exercise. Behind me I heard voices. “That looks like Anna, but it can’t be, she is way too thin.” That was enough to bring me back to my reality. There would be no gym. My arms, , muscled from excavation would return to their doughy state (mmm rye bread) and my weight would continue to climb to the point that I lied about my weight on my drivers license.

ON THE ATKINS CULT

When I left college I was ready to drop some weight. Like most people who are overweight I ALREADY understood nutrition, portion size and the equation: “calories in -calories out better equal a negative number or you will be an even fatter ass.”  None of that “simple” stuff worked for me. According to Slate magazine 97% of dieters gain back all the weight they loss (and then some for me).  So I would not diet. Fuck the D word. I would never speak of it again. Instead I would change my eating habits for life.

So I melted cheese on a plate and ate steak with butter sauce and had no fruits at all. I bought little strips from the drug store to measure my urine and make sure I stayed in the magical state of “ketosis.” The fact that those strips existed because ketosis is pathological in diabetes and needs to be avoided was not important to me. I was losing weight and eating as much brie as I wanted.

Until I realized I couldn’t chew anything on this fucking diet. Or whatever word can replace diet.

There was no crunch. OK. Almonds are crunchy. I crunched my way through so many days of 10 almonds a day that I think the almond growers owe me money for the crown I had to buy last year. This was before I knew about the gallon of water that it takes to grow an almond and had to give them up. My teeth thank me. Pecans are good too. Though not as crack-y. Take that as you will.

In addition to losing 30 lbs I gained an endless exhausting topic of conversation. Conversation is a kind way to put it because it was really a ceaseless monologue. I exhaust myself just thinking about it. Its possible some of my weight loss was from calories burned moving my mouth talking about a diet free of carbohydrates.

ON EATING WHEN YOU OWN A RESTAURANT

Join your staff for staff meal. This is a must. You are part of the team. The fact that staff meal was often hotel pans of mystery material covered in melted cheese was secondary. Solidarity wins everytime.

If you have close friends in the restaurant send them free food. Then say yes when they ask you to join them. Since the food is free it is not stealing when you have a taste. Plus, solidarity.

Have your manager meal. Take a booth in the back. Order the hearts of palm and tomato salad. Enjoy it. Maybe add on some fries. The staff can then pop by the back and pop in some fries before heading to wash their hands. It is a mitvah really. Solidarity.

ON EATING IN VERMONT

Just add wildflowers.

I think back to how much more wonderful my life would have been if I had embraced veganism in 1991.I would have owned a vegan restaurant or no restaurant at all  I would be able to unironically wear Tivas as I scrambled up a mountain with my babies slung to my back. In reality slings baffled me. The Baby was twisted. Or the Baby was about the fall out. Or I pinned my right arm into submission. I was brought to tears by the sling which seemed an important symbol of Vermont motherhood. Steve gently replaced the sling with the Baby Bjorn. This thing had plastic in it. It was like formula instead of breast milk. But it kept the baby safe and my hands free so I tried not to judge myself which was possible except when I went to the farmer’s market.

Ah, the Vermont farmers market. It is the best and the worst.  On the upside there are whole cows and micro greens from one acre urban farms. There are trees to hug and pottery to buy and wildflowers to lie carefully across your woven basket. There are so many things to eat that aren’t vegetables. When people started farming empanadas I don’t know but I am not complaining. That said the farmers market is the Vermont version of the night club. Instead of bandage dresses and stilletos there are boyfriend jeans and flip flops. There is patagonia and burton hoodies.

Most of all there is the glow of fitness.  Thats the way to feed a Vermonter. Keep it as green as the green mountain state.

+ nothing.

ON FEEDING KIDS

#gallery-0-8 { margin: auto; } #gallery-0-8 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 33%; } #gallery-0-8 img { border: 2px solid #cfcfcf; } #gallery-0-8 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

When Oliver was very young he had a fiend who called Bananas “nana.” She loved them almost as much as her small stuffed toy also, efficiently, called Nana. Her mother used to portion out her bananas, each cut neatly in half making it seem much more appealing to me but not my son who refused the fruit as he did everything that was more than a simple carb. When we sat together sipping coffee (mine mostly on my shirt)  this mother was the one I measured myself against. She was the mom with healthy snacks and a laundry room so well organized that any random stranger could find band aids and stain sticks. When she prepared dinner for the children of the neighborhood she served local pizza which see snipped neatly with kitchen shears (?!) into perfect sized portions. The pizza was not the only thing on the plate. There were fruits and veggies and foods in colors other than cardboard.

The melamine plates that served up this kid friendly bounty were BPA free and funny.

After our first group lunch I went out and bought these plates for our house. When her family came to visit I carefully selected the “top banana” for her daughter. I’m not sure if she noticed. Over time my plates took on a horrible brownish black color. I tried to wash it off in the super hot dishwasher but it turned out that the sanitize setting on the dishwasher was the problem. She must have handwashed her kid plates to keep them looking good. This, like so many things, felt beyond my capabilities.

In those early years I was the fattest mom and my kid was the pickiest eater. They felt like opposite failings of the same coin. Today Leo eats everything but mostly berries and salmon and grilled chicken. He is a walking ten year old superfood billboard. I take no credit for this and neither does Steve, who with his midwestern plate featuring M E A T, P O T A T O E S , and, what is that? over there? a veggie? also shrugs his shoulders at Leo’s laudable eating. I tell myself that if I take no credit for Leo’s colorful fiber filled meals I can take no blame for Oliver’s box of crackers. But unless I am at my best parenting doesn’t work that way…and neither does my relationship with food. I accept the blame with ease and eschew the credit.

It is easier to eat potato chips off of the sweet pea plate than peas.

ON THE FOOD REVOLUTION

In the past year I have gone on and off of a low carb diet, I have followed the Always Hungry meal plan (aptly named), I have done 7 day juice fasts, and I have gone semi vegan with the TB12 diet.

Sometimes I just want some fucking bread. Maybe I should stick to the bagels. They have zero calories after all.

  What about you? Anything revolutionizing your eating?

    Eating for the Ages. More years = more pounds JEW-ISH. ON EATING AS A CULINARY JEW In a town that had more jews than gentiles levels of Judaism were carefully parsed.

[365-money-diary]

DAYS 1-7

DAY ONE

8:30 AM - I wake up, get ready for work and weigh myself. I have lost 5 pounds over the past few weeks by basically eating salad. I want to continue this or at least sustain it so my weight doesn’t rise above 140. I’m at 141.2! Only a little more to go. I grab a smashed loaf of Dave’s Killer Bread (a case of water fell on top of it while I was transporting it back from Costco) and head to the office.

9:04 AM - I arrive at work feeling awake and ready to start the day. I toast a slice of bread and slather on some Earth Balance and pour myself some toddy from my stash in the fridge. I recently bought all the supplies I need to make GREAT coffee - hot or iced in the office and have been saving a lot of money doing so, plus it’s fun!

12:15 PM - My colleague wants to go to Sprouts. I tell her I want to go the long way and she asks “What’s that?,” so I show her. I need a couple ingredients to complete my salad stash back in the office so I grab some quinoa and sliced onion from the cold bar and then an avocado and a bunch of kale. $3.82

12:40 PM - I sit down for lunch which includes all the ingredients I bought from Sprouts plus cucumber, grape tomatoes, and Daiya ranch dressing. I am at the end of the bottle, so I get a little more dressing than I usually let myself have.

4:15 PM - I have a couple bites of the cake batter / cookie dough Nada Moo ice cream I bought last week from Sprouts. Bought for the cake batter part, and seem to be only getting cookie dough with this layer. Kind of bummed. It goes back in the freezer.

5:30 PM - I arrive at home and let the dog (Katy Perry) out. She ends up curled on my lap, but I have to crate her again at 6:15 to meet my friend Connor at Crescent Ballroom downtown for our weekly catch-up sesh.

6:45 PM - Connor is always late, but my boyfriend is also working at Crescent tonight. He keeps me company until Connor comes. I treat us to guac and order a bean and rice burrito. Server hooks up the friends & family discount (20% off). I always let that saved cash flow right back into the server’s pocket. $18.16

9:30 PM - I finally arrive home from Crescent. I’m pretty sure my dog hates me, so I take her for a 45 minute walk around my neighborhood.

11:30 PM - I pick up my Kindle to start a new story in America’s Best Short Stories 2016 and am asleep by the second page.

11:45 PM - Boyfriend is done working. He calls and says he’ll be home soon, but he also wakes me up. It takes a little while to fall back asleep.

DAY ONE TOTAL: $21.98

DAY TWO

9:00 AM - I arrive at work and make myself a piece of toast with Earth Balance, and a cup of iced coffee. I decide maybe after 10 years of drinking nothing but black coffee, that it might be time for me to start adding cream, so I make a mental note to grab some non-dairy creamer when I hit up Sprouts for lunch.

10:30 AM - I see a link in my news feed for a woman I used to work with who made a Go Fund Me to get some lab tests done for a serious disease that her insurance won’t cover. I chip in and help out. $30

12:00 PM - I walk the long way to Sprouts and catch some Pokemon on the way. I like playing during my lunch breaks and sometimes when I walk Katy. I buy a bunch of kale and some quinoa and onion from the salad bar to complete my salad ingredients back at the office. I also grab a tub of hummus and a new salad dressing to try (Fat-Free Coconut Mango) and of course, the coffee creamer. $11.41

12:45 PM - This salad dressing and hummus is a bust. Why do I always try new things? The salad dressing is totally weird and the hummus tastes like there is cheese in it. What the hell, Sprouts?

4:30 PM - Boyfriend and I are both already hungry so we ping each other about what we’re gonna eat for dinner. We decide on ramen. I’ve been obsessively cooking it for the past week and he has yet to participate. He also asks if his brother and his girlfriend can come over and watch the Coyotes game. Of course! I always love having company/hanging out with friends, and since my boyfriend’s work schedule takes a lot out of him, I’m always excited when he feels up for extra socializing.

5:00 PM - I walk to Sprouts (short way this time) and pick up some green onion and roasted seaweed to complete the ramen. $1.72

5:30 PM - I arrive home and I’m definitely feeling weird. I’ve been drinking tons of water but sometimes my sugar salt balances get off because I’m not a big fruit / sugar person. I open up a baby Gatorade and pound it. 20 minutes later, I’m feeling back to normal.

6:10 PM - Dinner is served. Boyfriend loves it. He wants to have it more often which is a big win for me since it’s super cheap to make and pretty nutritious minus the sodium.

6:30 PM - Kyle’s brother and his girlfriend come over. We watch the game and hang out with the dog who was actually half okay. I give her a 7/10 for the night which is very encouraging!

8:30 PM - Coyotes lost, our guests leave and it’s just the two of us. We go to the bedroom for a little bit and I start reading the short story from ABSS 2016 that I fell asleep during last night after watching an episode of Seinfeld. It turns out to be a page turner which rules because I feel like a lot of the entire series is hit and miss.

11:00 PM - Back to the bedroom. Still reading the story (I am a very very slow reader) but I’m mega tired, so I decide to leave the ending for another day.

11:30 PM - Zzzz

DAY TWO TOTAL: $43.13

DAY THREE

8:45 AM - I grab a baby Gatorade on my way out the door. There’s no point in starting the day off feeling like poo.

9:10 AM - I arrive at work and pour myself some iced coffee and add some non-dairy cream. Now my coffee just tastes like a watered down latte and it weirds me out. This may take some getting used to. I skip making breakfast because our office cleaning lady is here and I don’t want to fuck up her groove.

11:30 AM - My mouse keeps dying so I opt to leave it on the charging dock and grab lunch with my colleagues. It takes us forever to pick a place, but we end up at a brunchy joint in Old Town Scottsdale called Daily Dose. I get their veggie burger with polenta tots which are a new menu item so I had to try it. I am excited to find that the tots portion is pretty wimpy because I’m still trying to eat “better.” $13.30

6:30 PM - I moderate a local vegan group on Facebook and one of the other mods wanted a Facebook ads tutorial. He buys my dinner -- a salad with BBQ mock chicken, tortilla strips, and vegan ranch dressing and pays me $40 for my services at homie hookup price.

9:15 PM - Home with the boyfriend. I am anxious to finish that story and he wants to mess around with his iPad, so we quietly entertain ourselves side by side with a cuddly pup between us.

DAY THREE TOTAL $13.30

DAY FOUR

9:30 AM - I arrive at the office a little late today but I feel good! I pour myself some toddy from my stash and add non-dairy creamer. The flavor is slowly growing on me, I think. I also toast some bread and top it with HOPE hummus to taste it on its own without salad ingredients. Still not feeling it, but I am determined to finish it and you will hear me complain about it until it’s gone.

12:25 PM - Not sure why I’m not hungry yet, but I take the opportunity to walk the long way to Sprouts and stop in PetSmart on the way to look at kitties. On my way out of the store, I spot a ridiculous fish tank with a sunken pirate ship covered in “algae.” I send it to my boyfriend for lols.

12:45 PM - Sprouts is unimpressing me today, but I walk out with a veggie sandwich and a small container of pre-cut cantaloupe inspired by a Money Diary entry I read this morning. Since my colleagues all went out to eat, I take the long way back. While I’m walking, I spot an elderly woman with a full length metallic magenta skirt. I compliment her and while silently wishing I will be like her when I grow up. $7.35

1:10 PM - While I eat, I take the opportunity to respond to some personal emails and invoice my freelance client for all the work I did in March. I also kindly remind them to pay me for February. This is the first time they’ve messed up and I’ve been working for them for 6 months, so I’m cutting them a little slack.

4:10 PM - I polish off the rest of my pre-cut cantaloupe.

6:30 PM - My boyfriend and I hit up AZ Mills to dig through the Nike Clearance outlet. We walk out empty handed.

7:30 PM - We stop by Blaze, a Chipotle style pizza place by our house. I build a pizza with red sauce, vegan cheese, basil, olive, red onion and garlic. I pick up our tab. $17.84

8:30 PM - Boyfriend watches hockey while I start another story from ABSS 2016.

DAY FOUR TOTAL: $25.19

DAY FIVE

9:10 AM - I arrive at work on the phone with my freelance clients. A ton of changes need to be made to their ads and while their timing isn’t great, it could be better. I don’t take notes and tell them to kindly email me the list after our conversation is through as I walk into the office. I make a slice of toast with hummus (gross.) and an iced coffee with cream.

10:30 AM - My client is super late for our meeting so I decide to finally dig into Spotify’s Discover Weekly playlist and find a cover of Animal Collective’s My Girls by Tears for Fears. I am super excited because I DJ an indie pop night every now and then and I get requests for AmCo all the time, but if you’ve ever tried to dance to them, it’s pretty difficult. This cover is solid, so I check Discogs and discover it was pressed to a 10” along with Arcade Fire and Hot Chip covers as well. SCORE! I don’t meet some of the cheaper sellers’ requirements (my rating is over 95%?) so I have to buy a more expensive one. $13.64

12:30 PM - I see another Go Fund Me link floating around my news feed. This time, it’s for someone I’m much closer to. She is in the ICU dealing with complications from type one diabetes. My best childhood friend passed away a year ago due to complications from the same disease, but by the time she sook treatment it was too late. I make my dedication in memory of my friend who passed away. $50

12:45 PM - My colleagues and I go out to lunch at Yard House. I get a veggie burger with a salad. Man this place is pricey. Should have ordered the kid’s Gardein chicken fingers and just dealt with the extra calories (and stomach ache). $17

6:00 PM - We’re going to the Suns game (We have a free ticket hookup through our friends.) tonight, and I really don't want to buy anything at the stadium so I make a smoothie and add some of my boyfriend’s protein powder. Big mistake because it tastes terrible. I pitch it and make another one without powder it's much better, but now I'm late!

10:30 PM - On the way home, we stopped at Zia (record store) and my boyfriend buys a couple new releases.

11:00 PM - We finally arrive home from the game. Suns won which is crazy because they're terrible and OKC is actually good. I am starving and I know I won't be able to sleep with the way my feeling so I munch on some tortilla chips and hummus.

DAY FIVE TOTAL: $80.64

DAY SIX

10:00 AM - We have a ton of stuff to do in preparation for my parents who come into town for Easter next week, so we agree to do coffee and bagels and then hit our to-do list hard. First we stop by Cartel, a coffee shop in our neighborhood. A friend is working and they hook us up with cheapo drinks. Boyfriend pays and tips, then we go to the combination Einsteins Caribou coffee and grab bagels. I get an everything bagel toasted with no spread and smear some butter I brought from home on top. He also pays for this.

10:30 AM - Shopping is our favorite to-do, so we knock that out first. We go to Petsmart and buy some supplies for Katy Perry. I buy an antler and her food. He buys an another antler, a bone, and some treats. $58.27

11:00 AM - We stop at Sprouts to get food for my parents while they’re in town. My mom is gluten-free, soy-free, dairy-free, no added sugar, and organic, so I buy a ton of produce and snacks for her plus some oatmeal for my dad. They may reimburse me, but I’m not asking or holding my breath. $81.80

12:00 PM - We get home and unload the groceries and decide the best plan of action is to start outside since it’s overcast today. We pick up the trash Katy tore apart outside plus some rotten grapefruit. My boyfriend mows the lawn while I rip off vine weeds from the fence. The dog pushed part of the fence out and my boyfriend’s been meaning to fix it for forever, so we to run to Lowe’s to grab some stuff to reinforce it.

2:00 PM - We definitely take our time at Lowe’s. My boyfriend entertains the idea of planting a garden, but decides that project is meant for another day. We walk out with some supplies. I buy an outside broom, some basil and thyme seeds (for when we plant the non-existent garden), and pruning seal. $26.55

2:30 PM - By the time we get home, we are both irritable with the amount of stuff we have to do and each other. I eat a piece of buttered bread because I am starving and head back outside to pull weeds. Our landscaper showed up earlier, but we told him to come back when it’s hotter. We can handle it ourselves this time. My boyfriend fixes the fence and I start pulling weeds but it’s not much longer before he is hungry and we take another break for lunch.

3:30 PM - Boyfriend treats us to Chipotle. I can tell he’s really hungry because we eat it there instead of driving back home.

4:00 PM - More weeds. I finish the more challenging side of the yard while my boyfriend rests. He says he’ll help me finish the rest tomorrow. I’m itchy everywhere but I hold out and dust while my boyfriend vacuums, so I expose all of my allergies to all of things then hop in the shower.

6:45 PM - We need more “Mopnado” heads, so I buy them on Amazon. $16.99

7:30 PM - We head to AZ Mills to browse for shoes. I walk out empty handed.

8:45 PM - We go to my favorite restaurant ever - La Santisima in central PHX. I get the Gandhi Vegan Taco and the Fried Avocado taco. I cover the tab for the two of us. $23

10:00 PM - We watch the Waterboy and turn in for the night.

DAY SIX TOTAL: $206.61

DAY SEVEN

10:00 AM - I wake up, eat a slice of bread with butter, half a baby Gatorade, and some pumpkin seeds, and head outside to pull the rest of the weeds. My boyfriend joins me a half hour later and we finish, shower, and get ready for the day.

12:45 PM - We stop at Cartel to grab some toddys. Boyfriend treats!

1:15 PM - We drive downtown to meet some friends and get brunch at Crescent Ballroom. My boyfriend works for their parent company (kind of?), so we get a discount on our food. It’s their last brunch of the year, so I get all the essentials, a virgin bloody mary (I’m not drinking right now for medical purposes.), and a modified breakfast burrito with soyrizo, potato, beans, peppers, onions, and guac. I cover the tip. $10

3:00 PM - We walk to Talking Stick Resort Arena to watch the last Suns game of the season with the friends who have the free ticket hookup. We upset the Mavericks and it feels good to end the season on a win (because we are terrible).

7:00 PM - I eat another piece of bread. Dinner is TBA, but I need something before I dive into freelance.

7:45 PM - We decide we hate ourselves, so we go to Sweet Tomatoes. I cover this one and use a 20% off coupon. $21.25

9:00 PM - Holy shit I do not want to freelance because I want to die, but I told them I’d have this stuff done over the weekend, so I power through.

DAY SEVEN TOTAL: $31.25

[annatriescooking]

Love for Love and Lemons and Some Preliminary Notes.

Ah yes. Here we are, almost at the end of January, and I have yet to post a single blog post. 2017, off to a strong start.

But in all sincerity, 2017 has been off to a strong start. My sister bought me (as well as G-unit) a vegetarian cookbook for Christmas, which we surprisingly already had. It was a really thoughtful gesture, and we got the chance to exchange it for a book that we did research on and really liked (okay, more that I really did research on, and by research I mean sit in Barnes and Noble and browse through the vegetarian cookbook section, which is a lot larger than one would anticipate).

We ended up getting the Love and Lemons Cookbook instead. It's a really beautifully written book, complete with stunning pictures. The book is divided into ingredients, which I find extremely helpful. There’s a section on berries, a separate section on leafy greens, a section on winter squash, etc. It makes the cookbook that much more accessible, because I’m not hunting through five different recipes in separate areas of the cookbook to find a singular recipe for eggplant that I like. All the eggplant recipes are together.

One really great thing about the book is that it provides these small tips at the beginning of the section on how to prepare certain vegetables. Let’s say you have extra cucumbers, but aren’t really feeling any of the specific recipes mentioned. Jeanine writes her favorite ways to prepare cucumbers in general--in this case, tossing them in salads or noodle bowls, or slicing them for a simple salad, or blending them into a smoothie-- as a springboard for inspiration.

Another thing I really appreciate is that at the end, she includes a guide to making some staples, but includes a whole list of variations to try. There’s a recipe for guacamole with the base ingredients, but a whole list of things to add to make different types of guac. Same for hummus, smoothies, pesto and salsa. It’s cool! It’s like having 6 or 7 different hummus recipes all in one place.

If you can’t tell, I’ve jumped on the Love and Lemons train very quickly. Seriously, check out the blog. It's beautiful and inspiring and quickly becoming my favorite food blog of all time.

Of a different note, I also wanted to clarify that my blog, this blog that you’re reading, isn’t meant to document my journey of becoming vegetarian. I can see why that first post was confusing and would seem to indicate that. I’m ever so slowly shifting to a plant-based lifestyle (G-unit would laugh at me and say, “you mean plant-based diet.” Whatever), but I want to continue eating meat for the time being. I’ll eat meat if it’s prepared for me, but I don’t think I’ll be cooking meat anymore at home. It’s tedious and tricky and requires art and finesse. One day I’d like to master that skill, but I’m okay with not knowing it for the time being and instead being able to roast a damn good brussels sprouts dish.

So what have I been cooking the past few weeks? Here are some highlights, links, and tricks that I’ve learned thusfar:

This is a dope lentil soup recipe. I've made it twice, it saves well in the fridge and tastes great the next day. We tend not to buy canned things, so I subbed the canned chopped tomatos with fresh ones and it seemed to work out great. I've also used four bay leaves instead of the bay leaf plus rosemary bouquet garni, and I think it translates well in the soup. A tiny pinch of salt helps cut through the flavors, a little, but I've also made the soup without salt altogether and G-unit seems to like that too.

There is a really great broccoli rabe recipe from the Love and Lemons cookbook. It essentially calls for sautee-ing the broccoli rabe with lemon juice and shallot and mixing in pasta. I didn't realize that broccoli rabe was so bitter and got the pasta proportions all wrong (too much pasta, not enough vegetables!), but it was decent. Worth trying again, but maybe in a few weeks.

In that same line, leafy vegetables cook down a LOT. I covered the pan in broccoli rabe and by the time I was done, I felt like I had barely enough food.

I made up my own recipe for pasta last night, which was inspired by the parsley olive oil I read in Plenty and this zucchini pasta dish I found in Eat by Nigel Slater (more on that book another time).  Slice two zucchinis and stir fry them down until soft and slightly browned. Zucchini emits this amazing smell when cooked down that reminds me of my childhood. Add shittake mushrooms and a small clove of garlic, and finally a ton of kale. Cook it all down and add lemon zest at the end. Mix in pasta and add as much of the parsley olive oil (parsley, juice of half a lemon, two large cloves of garlic, olive oil and black pepper, chopped and mixed in a food processor) as you’d like. I topped mine with a little manchego, G-unit didn’t. He really liked it! Which is always nice to hear. Maybe my impromptu cooking skills are getting better, after all.

My soon to be cousin-in-law (is that a thing?), Stephanie, got me this coffee subscription to Mistobox for Christmas, which was really sweet. We got a dark roast Italian blend this month, which I’ve only made a small cup in my aeropress. It’s good so far! Update next week with how it fares (and how my skills fare!) in the chemex.

Woo. That was long. But that’s what’s been happening. I need to go clean up from my lunch (which was this delicious grilled cheese and tomato, but more on that another time) and prep black beans for dinner. More culinary adventures await!

[trendingnewsb]

It's The Era Of Avocado! Try these 50+ Super Easy Avocado Recipes At Home Now!

Avocados are gaining popularity because of their rich nutritional value plus it’s mild and unique taste. It’s a versatile food that works with all kinds of dishes. Avocados are not only nutritious and delicious, they seem to be the hipster icon of the year. I have seen so many avocado tattoos on calf muscles and biceps that I’ve lost count. So if you love that green berry (yes, avocados are berries) so much that you would eat it for every meal and get a tattoo of it, stay tuned. The potential to add them to everything from smoothies for a rich and creamy texture, to desserts in order to substitute unhealthy fats, is endless! Avocados are super nutrient-rich, and the fact that they taste delicious makes it easy to get all your vitamins and healthy fats with every bite.

How to shop for avocados:

I love a good life hack, and luckily there are plenty for picking avocados. It’s difficult to base your decision on color alone (though you should observe any discoloration and bruising,) so it’s better to squeeze the berry gently and see if it’s firm but gives just a little. Don’t use your fingertips though, because you could wind up bruising it! If the avocado yields to firm, gentle pressure, then it’s ripe and ready. But if it just feels kind of tough, it’s going to need a couple more days [1]

My favorite life hack for avocado selection is this one: peel back the stem! If you scratch off the tiny little stem on the top of the avocado, you’ll be able to know if your choice will be delicious or just brown and slimy inside. If the stem comes off easy and what’s underneath appears green, then it’s ripe! If you find brown underneath, then it’s overripe and won’t be good. And if the stem doesn’t come off and all, then the avocado is under ripe and won’t be ready for some time.

If you’re buying avocados for an event, such as a party that absolutely needs guacamole, purchase unripe avocados 4-5 days in advance. That should give you a nice window and help to ensure you won’t wind up with over-ripe berries at your party.

Taking off the steam is the easiest way to tell whether it’s good to eat or not!

It’s not ripped yet!

How to store avocados:

Once you’re a pro at choosing avocados, you still have to be able to store them. If you’re like me, you don’t always use the entire berry in one sitting; sometime’s I’ll put half into my smoothie, and sometimes I spread a quarter on toast. I typically put my leftover avocado in Tupperware before sticking it in the fridge, but there are better ways to store the green goodness and ensure it won’t be gross by the next morning [2].

Storing a cut avocado:

No matter what form it’s in, cut, sliced, mashed, or even guacamole, put the remainders in a bowl and sprinkle some lemon, lime or even fresh orange juice on top. The acid slows down the oxidation process (that’s what leads to the brown slime) and prolongs the life of the avocado. But if you do start to see some browning, just scoop those parts out and toss them.

If your avocado is simply sliced in half, you can just run some water over the cut surface and put it in the fridge. It’ll most likely develop a little brown film, but it’ll peel back easily and can be tossed.

Storing an avocado that’s close to going bad:

If your avocado is perfectly ripe but you don’t have the time to use it, don’t throw it away! Puree your avocado with a food processor or blender and store it in the freezer. When you are ready to try out that new dip or spread recipe, you can take it out and use it.

How to ripen an avocado:

I think we’ve all been there: in the produce section of our supermarket standing in front of the lousy selection of avocados and being forced to find the best of the worst. Obviously you want to choose one that is under-ripe and not over-ripe, but it still means you are going to have to wait to be able to eat it. Maybe as long as four days! Or does it?

It turns out, there are some simple and effective methods to ripening an avocado quickly.

Place the under-ripe avocado in a paper bag. Make sure the bag is in good shape and there aren’t any rips or tears. The bag is going to seal in the ethylene gas and ultimately ripen the berry.

Add a banana in the bag with the avocado. You can use an apple or a tomato if you don’t have any bananas lying around, but the banana is your first choice. These fruits emit more ethylene gas than others, and the more they produce, the faster they’ll ripen.

Close the bag by rolling it down and keep it at room temperature and away from sunlight.

Check in often. The avocado will ripen as quickly as one day, so be sure to check it out. As it ripens, it will get some hints of deep purple and black. Once it’s ripe, store it as discussed, but only fora few days.

How to ripen a cut avocado:

If you forgot to check for the ripeness of the avocado and went straight to slicing it open, you may be disappointed to realize it’s not read to eat. Luckily you can take a couple steps and ripen the halves in no time.

Sprinkle the avocado slices with lemon or lime juice. This will help avoid that brown mush.

Cover it in saran wrap with the two halves facing each other like you are reconnecting it. Stick it in the refrigerator.

Check in often! The length of time it will take to ripen will vary, but check in every day to ensure it doesn’t go bad. Take the avocado out of the wrap and poke it gently. If it seems soft enough, feel free to sample it. If it doesn’t quite taste right yet, put it back in the fridge.

How do you cut an avocado?

Few things are as satisfying as taking a knife to the pit of an avocado, twisting it and pulling it out cleanly! But not everyone can do it on the first try. Below is a video showing you how to successfully cut an avocado.

Here are some delicious avocado recipes for you to try:

Breakfast Recipes

Baked Egg in Avocado

This breakfast is both delicious and beautiful. Want to host the ultimate healthy brunch and look like a pro? Try this.

Avocado Banana Smoothie

This creamy breakfast smoothie is not only sweetly delicious, but it’s a great way to burn fat and give your heart the healthy stuff it needs!

Avocado Toast

Avocado toast is a classic way to incorporate healthy fats into your morning routine. This site gives six unique ways to top your toast.

Power Breakfast Potato Boat

If you love eating a big breakfast , this beast is for you. A potato, some bacon, a fried egg and avocado is on top of melted cheese. Don’t make this one a habit though.

Blueberry Avocado Muffins

I’m a sucker for recipes that give me healthy things hidden in seemingly sinful things. This delicious muffin is a sweet way to get your vitamins in at the breakfast table.

Mexican Grilled Corn Avocado Toast: If you needed more proof that avocado toast is never bland , check out this recipe. Mexican style street corn tops tons of delicious flavors on this gorgeous brekki.

Spicy chard and pineapple smoothie:

If you don’t like a ton of sweetness in your green smoothie, try this recipe. The bitter chard mixed with the sweet pineapple provides a memorable bite.

Avocado and egg breakfast pizza

Pizza can be for breakfast! Top your “pizza” with pureed avocado and a fried egg. Add some hot sauce if you’re feeling crazy.

Steak and avocado breakfast burrito

Chipotle, who? This breakfast burrito will be your new favorite meal.

Pomegranate and Pistachio Relish on Avocado Toast

If you want a little sweet, a little salty and a lot delicious, make this toast ! Not only will your stomach be happy, but your Instagram will be filled with pictures of this pretty meal.

Lunch Recipes

Avocado Chicken Salad

Delicious, light and refreshing, this avocado chicken salad is sure to please even the pickiest eater. Check out this recipe for a lunch you will look forward to eating.

Tomato Avocado Melt

Cheese? yes. Avocados? yes. I’m already sold .

Avocado Grilled Cheese

Just when you thought a a grilled cheese couldn’t get an y more delicious, someone put avocado with it. Yes, please.

Spicy southwestern salad with avocado dressing

This salad is loaded with greens, beans, corn and sweet potatoes. Avocados and cilantro create a delicious dressing that would probably be good consumed with just a straw.

Japapeno Turkey Burgers

You can find plenty of rich recipes including avocado, but if you’re watching your weight, you may find even more. This turkey burger is a great lunch you don’t have to feel guilty about.

Shrimp avocado salad

This salad is a great choice for a warm day, especially if you’re in a seafood state of mind. Avocado is great with fish (think any sushi roll ever), so shrimp makes sense!

Garlic Bacon Avocado Burgers

Sometimes you just need a good burger . And hey, if you use avocado, that makes it healthy! Right?

Orange Almond Salad with Avocado

If you want a fresh salad with lots of flavor, put this yummy salad together.

Toasted Avocado and Bean Pitas

I believe everything tastes better on pita bread. But I’m pretty sure this combo would taste good even on it’s own.

Cucumber Avocado Sandwich

This sandwich is simple, clean and oh so good.

Avocado Caprese Salad

Okay, these little bites are so cute. How could you not want to eat these healthy cuties?

Chickpea Avocado Mash

This wrap is so good and healthy, but it still tastes filling and satisfying.

Avocado Hummus Taquitos

I love taquitos. That crunch is so satisfying. Hummus and avocado mash mingle here for a creamy, crunchy lunch.

Avocado Pasta Salad

This recipe is chock full of avocado. It even has an avocado dressing!

Grilled Salmon with Avocado Salsa

Light, refreshing and uber healthy. Enjoy!

Dinner Recipes:

Creamy Avocado and Spinach Pasta

This is pasta you don’t have to feel guilty about! Slurp those noodles knowing your nourishing your body!

Chicken Avocado Quesadillas

These quesadillas are super filling but so, so tasty! You’ll look forward to having leftovers for lunch the next day.

BLT Chicken Salad Stuffed Avocados

Who needs stuffed peppers when you can stuff an avocado? Try this one tonight.

Avocado Pesto Stuffed Shells

I loved stuffed shells, and I love this recipe because it gives me the taste I want without all the fatty cheeses.

Creamy Cucumber and Avocado Soup

This soup is perfect any night of the year, no matter the weather. And it’s so colorful!

Avocado Pesto Noodles

I love noodles that aren’t actually “noodles.” This recipe will deliver a flavorful dinner that won’t leave you feeling carb-loaded.

Avocado Cucumber Egg Salad

This dinner recipe could so easily be served as a snack or a side dish. No matter when you choose to eat it, you’ll definitely enjoy it.

Tomato Avocado Salad

Want a crazy healthy dinner? Eat this.

Avocado, Strawberry and Spinach Salad

When a salad is balanced, it truly can be its own meal. This clean salad is perfect for a summer night.

Avocado Frittata with Cotija and Mozzarella Cheese

A casserole that you can enjoy on a diet?! You’re welcome.

Black bean tacos with avocado cilantro-lime sauce:

You can’t go wrong with tacos . And if you’ve learned anything so far, it should be that avocados make tacos even better.

Blackened Shrimp Avocado Cucumber Bites

Refreshing, yummy and can be a snack or a meal . Depends on how hard it is for you to stop eating them!

Smokey bacon sweet potato hash and eggs:

YUM! While this is almost like breakfast for dinner , it’s going to be good and good for you no matter what time of day.

Blackened Tilapia Taco Bowls

What’s better than tacos ? Deconstructed tacos!

Chili-Lime Beef and Black Bean Bowls with Avocado Crema

Beef, avocado , black beans…what more could you want?

Snack Recipes

Crispy Baked Avocado Fries and Chipotle Dipping Sauce

One of my favorite things about clean eating is how not clean it tastes. I love zucchini chips, roasted sweet potatoes and crispy brussel sprouts. These avocado fries are a delicious, healthy way to snack.

Avocado Brushetta

This is a super simple recipe to put together, and ideal as an appetizer.

Avocado Deviled Eggs

If you are always responsible for bringing deviled eggs to the party, try these next tim e to impress the crowd.

Avocado Egg Rolls

These are a great pre-dinner snack. That is, if you can avoid eating them all!

Guacamole

An avocado list wouldn’t be complete without a guac recipe!

Dessert Recipes

Fudgey Avocado Brownies with Avocado Frosting

The cool thing about avocados is they add a creamy texture which can pass for a rich batter in baked goods. This recipe is for yummy HEALTHY brownies

Mexican Chocolate Avocado Ice cream

Healthy ice cream? It sounds too good to be true. But it’s real and you can make it!

Flourless Chocolate Avocado Cookies

These cookies are great for people with allergies.

Avocado Fudge Pops

These are yummy if you’re an adult, but if you have picky kids, they’re an ideal way to get your kid to eat healthy !

Honey Lime Avocado Baked Donuts

Homemade doughnuts instantly make you impressive and cool. Healthy homemade doughnuts make you a superhero.

Which recipes are you going to try? Let us know!

Avocado cartoon image: http://ift.tt/1C0mJOm via Pinterest

Avocado stem images: thekitchn.com

Featured photo credit: Krzysztof Puszczynski via stocksnap.io

Reference

[1]^SOURCE: How To Pick The Perfect Avocado[2]^http://ift.tt/2fqQuTZ

function footnote_expand_reference_container() { jQuery(“#footnote_references_container”).show(); jQuery(“#footnote_reference_container_collapse_button”).text(“-“); } function footnote_collapse_reference_container() { jQuery(“#footnote_references_container”).hide(); jQuery(“#footnote_reference_container_collapse_button”).text(“+”); } function footnote_expand_collapse_reference_container() { if (jQuery(“#footnote_references_container”).is(“:hidden”)) { footnote_expand_reference_container(); } else { footnote_collapse_reference_container(); } } function footnote_moveToAnchor(p_str_TargetID) { footnote_expand_reference_container(); var l_obj_Target = jQuery(“#” + p_str_TargetID); if(l_obj_Target.length) { jQuery(‘html, body’).animate({ scrollTop: l_obj_Target.offset().top – window.innerHeight/2 }, 1000); } }

The post It’s The Era Of Avocado! Try these 50+ Super Easy Avocado Recipes At Home Now! appeared first on Lifehack.

from Viral News HQ http://ift.tt/2pwPJQi via Viral News HQ