I whipped up this little omelet this morning, and wasn’t going to post it, then thought, why not share the deliciousness?!! Obviously, you can add (or omit) whatever veggies and/or spices that suit your fancy, but I love the combination of what I put into mine today. If you’re not a fan of goat cheese, just substitute your favorite.
1/2 cup egg whites, from 4 large eggs or liquid whites
2 pearl onions, chopped
1 tbsp. jalapeño peppers, sliced or diced
1 tbsp. goat cheese
3-4 cherry or plum tomatoes, sliced
1/2 avocado, chopped
1/2 tbsp. cilantro, more or less to taste
1/8 tsp. Mexican chili powder
1/8 tsp. garlic powder
Salt and pepper, to taste
2 tbsp. extra virgin olive oil
Heat 1 tbsp. oil in a small skillet over medium heat.
Add chopped onions to pan and sauté for approximately 3 minutes, or until softened.
Remove from skillet & set aside.
Wipe down pan and add remaining oil back to skillet.
Put egg whites and spices in a small bowl and whisk with a fork until slightly frothy.
Pour mixture into heated pan, swirl around a little and let cook for about 5 minutes, until almost completely set and opaque.
Add remaining ingredients, including the sautéed onions, to one side of the omelet, then sprinkle with goat cheese.
Fold “empty” side of omelet over the other side and carefully slide out of pan onto a serving plate.
Garnish with cilantro and serve with additional avocado slices and salsa, if desired.
I recently had dinner at my neighborhood sushi restaurant, and remembered the last time I ate there was when my best friend was visiting over Memorial Day weekend. We ordered their mango and avocado salad, which was seriously amazing. I didn’t order it this time (sigh), but kept thinking about it after I got home, and decided to make a similar version after a trip to Trader Joe’s the following day. There is so much flavor in this quick fruit salad, not to mention, it’s extremely healthy. Two days later, I’m still enjoying it!!!
1 tbsp. balsamic vinegar
1 tbsp. lime juice
2 tbsp. extra-virgin olive oil
Salt & freshly ground black pepper
2 mangos, cubed
2 avocados, cubed
8-10 plum or cherry tomatoes, cut in half
2 tbsp. fresh cilantro, minced
In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil.
I’ve said it before, but in case you missed it… I LOVE sauces, and think they can take a dish to the next level. I made some baked fish last night (which was amazing, and will post soon), and knew I wanted some type of sauce to accompany/compliment it, so put on my creative thinking cap. I’ve been on a big avocado kick lately, and my fish recipe included lime juice, so I figured I’d whip up a sauce which included both, but also wanted it to be healthy. Thus, I used greek yogurt instead of mayo! The results were fantastic and added that little extra something to my dinner. This would be great on chicken, grilled steak, pork, fish and tacos.
Since I made this just for moi, I used half of an avocado, which still yielded enough for a few servings, but if you’re feeding four or more, I’d double the recipe.
Half medium avocado, mashed
2 tbsp. lime juice
2 tbsp. nonfat Greek yogurt
1 tbsp. cilantro, finely chopped
1 small garlic clove, minced
1/8 tsp. cayenne pepper
Salt to taste
Mash avocado well with fork in a small bowl.
Add remaining ingredients, mix well and chill covered in fridge until ready to use.
I was perusing recipes yesterday that used avocados, as I had four ripe ones ready to eat and knew I didn’t want to make guacamole or add them to a salad, but rather in some kind of main dish. I came across one from Tyler Florence which sounded delicious using sushi-grade tuna, and decided to try it with the tilapia I had on hand. Needless to say, it was fabulous, in addition to being easy to make. Oh, and it’s healthy, too!
2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeño, diced
1 tsp. grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tbsp. reduced sodium soy sauce
Pinch of granulated sugar
Sea salt and freshly ground black pepper
3 tbsp. extra-virgin olive oil
2 Tilapia filets, about 3 oz. each
1 ripe avocado, halved, peeled, pitted, and sliced
In a mixing bowl, combine the cilantro, jalapeño, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tbsp. of olive oil. Stir the ingredients together until well incorporated.
Place a large skillet over medium-high heat and coat with the remaining 1 tbsp. of olive oil.
Add the tilapia to the pan with half of the cilantro mixture and sauté until lightly browned and cooked through, about 10 minutes.
Serve with the sliced avocado and remaining cilantro sauce, drizzled over the fish.
Yesterday, I found myself craving Mexican food… maybe because I felt it only right to do my part in celebrating Cinco de Mayo. Breakfast was easy – I made a Mexican quesadilla, but couldn’t decide on something quick and easy for dinner. I love enchiladas, but wanted something simpler. I then thought about tacos, which were appealing, however, desired a dish with a crunch, so a tostada seemed to fit the bill. I was having a very lazy Sunday at home, and wanted to continue on that same path, thus made this as easy as possible by using canned refried beans and store-bought tostada shells. My normal method would be to make these from scratch, but honestly, I just wasn’t in the mood to go the extra mile last night. It was all about easy, breezy and tasty… and thankfully, that it was! As I made this just for me, I didn’t do much measuring, but will try to give you some idea as to how much you’ll need for two servings.
2 tostada shells
1 can (15 oz.) refried beans
1/8 head iceberg lettuce, seasoned with salt & vinegar
1/2 tomato, chopped
Guacamole (or 1/2 chopped avocado)
2 oz. Mexican four cheese blend (or you favorite kind)
4 tbsp. salsa
A small handful of cilantro, chopped
Heat refried beans in a frying pan on medium low until warm.
Chop lettuce into thin slices and add a little salt (about 1/8 tsp.) and vinegar (about 1/4 tsp.).
Place tostada shells in oven at 350°F on baking sheet or oven rack, and heat for 3-4 minutes, until you can smell the aroma of them. Be careful not to burn.
To assemble, place tostadas on a plate, spread the warm/hot refried beans on top, sprinkle a little cheese on top of the beans, then the seasoned lettuce, some chopped tomatoes, guacamole, salsa, a skosh more cheese (if desired), and topped off with a sprinkling of chopped cilantro.
Obviously, you can add additional toppings, like chopped onion, sliced jalapeños, sour cream, etc. and tailor this to your liking. I ate this like a slice of pizza, just a little bit more carefully.
What can I say about hummus… it’s yummy, healthy and now I know, super easy to make at home. There are so many variations to suit your taste buds, the possibilities are almost endless. Sweet potato, pumpkin, black bean, sun-dried tomato, roasted rep pepper… you get the idea. I think this recipe is great as is, but if you’re more of a lime person, feel free to substitute lime juice instead of lemon.
1 can (15 oz.) garbanzo beans, rinsed and drained
1 ripe avocado, pitted & roughly chopped
1 cup cilantro leaves
1 1/2 tbsp. Tahini
Juice from 1 lemon
3 tbsp. extra virgin olive oil
1 clove garlic, minced
1 tsp. sea salt
2-3 tbsp. water
Pinch cayenne pepper, optional
Ground pepper, to taste
In a food processor, combine garbanzo beans, avocado, cilantro, garlic, Tahini, lemon juice, and salt. Process until smooth.
With machine running, add olive oil through feed tube in a slow steady stream, then add water, 1 tbsp. at a time until oil is incorporated and mixture is very creamy.
Add cayenne, if using, and pepper to taste, and stir well.
Love guacamole? Me, too! Here is an easy, but tasty dish you can whip together in about 10 minutes.
3 avocados – peeled, pitted & mashed
1 lime, juiced
1/2 tsp salt
1/2 cup chopped onion
3 tbsp chopped fresh cilantro
2 plum tomatoes, diced
1 tsp minced garlic
A pinch of cayenne pepper
1 to 3 chopped serrano chiles (optional)
In a medium bowl, mix together the avocados, lime juice and salt – mash well.
Add in the onion, cilantro, tomatoes, garlic and cayenne pepper.
Best to refrigerate for 1 hour, but can be served immediately.
Use Hass avocados, the brown, wrinkly kind, for guacamole. They’re especially rich & creamy. Buy avocadoes that are slightly soft, but not squishy. Ripen in a paper bag with a banana or an apple at room temperature. Store ripe avocados in the fridge for 2 or 3 days.