Paleo Chicken Avocado Salad

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This recipe is so easy, it feels silly for me to even post it. But, it's been one of my go-to options for a healthy but quite satisfying lunch, and it's an easy swap for the traditional chicken salad.

The combination of protein from the chicken and healthy fat from the avocado makes for a very delicious and filling fix. Dare I say it, this may be even easier to make than the real thing. 

Paleo Chicken Avocado Salad

Servings: 1

Ingredients:

• 1/4 Avocado, mashed
• 1/4 cup shredded chicken breast
• 1 pinch sea salt
• 1 pinch ground black pepper
• Optional: Diced celery and onions

Directions:

1. Combine all ingredients and mix well with a fork. Then, eat on top of your favorite salad or piece of toast! I used gluten-free toast for m

Chicken Avocado Sriracha Sandwich on Toasted Rye

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A month or so ago, my fiance and I grabbed a loaf of Rye bread at the grocer. It made for a few delicious meals, but I'm finally burnt out on it (plus I'm kicking fancy bread to the curb... oh, who am I kidding?).

Really, though, all bread issues aside, this makes for a delicious meal. You've got your lean protein (chicken), your healthy fats (avocado), and your cheese (which is its own food group, right?). Oh, right. And SRIRACHA. Say it like that. Sri-raaaah-chuhhh. It's so fun.

And, while Rye bread may have lost its allure, it's only because I ate it every day for a month. And because, when it comes to food, I tend to get a bit obsessive and use an ingredient in as many ways as I possibly can before I retire it. So, let's just say I used up my Rye bread taste buds. For now.

But these pictures are pretty seductive, aren't they? Bow chicka wow. Or... whatever.

To be honest with you, this recipe evolved out of a lack of time. Which is code for "laziness." You see, sometimes I want a delicious meal, but I just don't have the energy to spend the time to make something complicated. The days when there are leftovers in the fridge but you just don't feel like eating the exact same thing over again. 

Especially if you're following my advice to pre-bake chicken for your lunches/dinners, this should be quite an easy meal to put together.

Chicken Avocado Sriracha Sandwich on Toasted Rye

Ingredients:

• Rye Bread
• 1/3 cooked Chicken Breast, Sliced
• Shredded Cheese
• Italian Seasoning
• 1/4 Avocado, sliced into thin pieces
• Sriracha

Directions:

1. Preheat oven to 350 degrees.
2. Lay both pieces of Rye bread on a baking pan (I used an older pan I have that is pretty damaged -- if you're using a newer pan, lay a piece of foil or parchment paper underneath to avoid burning cheese onto your pan).
3. Spread a thin layer of cheese on one side (YUM!), then add chicken pieces.
4. Leaving the sandwich in two pieces, put it in the oven for 10 minutes, or until the cheese is melted. Then, add slices of avocado and drizzle Sriracha. 
5. Serve!

Sea Salt Avocado Rye Toast

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I'm a sucker for the simple. That's not to say that I don't like the finer things in life, the luxurious, the extravagant, the glorious. In fact, I believe that most of those things are simple. 

Take a classic string of pearls, for example. So simple. So elegant.

 

Even my favorite recipes are simple. The simpler the recipe, the less ways it can go wrong. Spending hours in the kitchen, measuring and scooping endlessly, feels more like work than fun to me. Which is why you might notice that most of my recipes are as simple as I can make them. I try to keep everything at 6 ingredients or less, if possible - because it's cheaper, simpler, and a more enjoyable experience.

This might be the simplest recipe of all. Yet, it is bursting at the seams with creamy goodness, with rich flavor, with crunchy deliciousness. Oh, and it's heartily good for you. Can't forget that one.

Sea Salt Avocado Rye Toast

Recipe by Carly of Createliveblog.com
Prep Time: <5 Minutes
Ingredients:

• 2 small/medium pieces Rye Toast*
• 1/2 Avocado
• Sea Salt
• Pepper

Directions:

1. Toast Rye Bread
2. Cut avocado in half. Wrap remaining half in plastic wrap and refrigerate for later. Spoon out the half you intend to use, trying to keep the entire half of the avocado "whole." On a cutting board, use a sharp knife to slice thin, long pieces of avocado. Lay in a single layer on toast.
3. Sprinkle with sea salt and pepper.

Notes:

• *If you don't have rye toast, feel free to substitute. Bread with richer flavor will go best, though you can use any bread on hand.

Avocado Peach Bruschetta

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Last week, I was interviewed by a young journalist from Northwestern. When she asked if she could come over and take a few pictures of me cooking, I had two thoughts:
1. YES!
2. What the hell am I cooking?

Well, this was the result. I wanted to do something that was a twist on something we typically see.

In my opinion, Bruschetta is somewhat of a staple. Any Italian restaurant will offer it as an appetizer. So, fairly simple, right? Tomatoes, cheese, basil, oil...

But what about the twist? Right, about the twist... I decided to combine avocado and peach to make something similar. It's much more delicious than real bruschetta -- and I really like bruschetta. It's creamier, fresher, and more... complicated. :)

Avocado Peach Bruschetta
Servings: 4
Prep Time: 10-15 Minutes
Ingredients:

• 1 Demi French Baguette
• 2 Avocadoes
• 2 Peaches
• 1/4 Cup Asiago or Parmesan Cheese
• 1/2 Lime, juiced

Directions:

1. Preheat oven to 350.
2. Cut baguette into thin pieces that are only half the width of the original baguette. Toast in the oven for 5-10 minutes, or until somewhat crispy.
3. Cut avocados and peaches into small pieces.
4. Toss with cheese and lime juice.

Seared Tuna with Nectarine and Avocado Chutney

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This is the best seared tuna you'll ever have! The freshness is sealed into the fish, then topped with a delicious chutney that is creamy and refreshing, citrusy and complex, all in one!

I've been gone on vacation. Have you missed me?! :)

While in the Outer Banks, North Carolina, we survived off of a healthy diet of fish. Well, fish, and far too much Corona, but let's move past that, shall we? 

The second night of the trip was Justin and my turn to cook. I made a Nectarine and Avocado Chutney that was to die for and Justin, who is an absolute grilling pro, seared the group some delicious tuna filets. 

If you're a tuna fan, this recipe is for you! But if you're not, don't worry! You can combine the recipe for Nectarine and Avocado Chutney with other fishes (like Tilapia, Halibut, or Mahi Mahi, perhaps) or even grilled chicken breasts. So, in this case, even the faint of heart can enjoy this recipe :)

Seared Tuna with Nectarine and Avocado Chutney

Ingredients (For Tuna):

• Tuna Filets (as many as people in your party!)
• Black pepper

Directions (For Tuna):

1. Crack black pepper on top of filets and rub in gently.
2. Sear over a hot grill. We're talking the hottest of the hot. As hot as you can make it, folks! Note: If using charcoal, make a big bed of charcoal and let heat up for at least 30 minutes.
3. Sear for about 2-3 minutes per side. The top and bottom should be seared white, and the sides should just be beginning to turn white. Do not overcook them! 

Ingredients (For Chutney):

• 2 Avocados
• 3 Nectarines
• 1/2 cup chopped Cilantro
• 1/2 Lime, juiced

Directions (For Chutney):

1. Chop Avocado into small pieces (here's how). Don't mash the Avocado as you would with guacamole, but leave it in small chunks.
2. Chop Nectarines into similar sizes.
3. Chop Cilantro.
4. Combine and toss, then add lime juice and toss again.
5. Use to garnish fish!

How To Open and Cut an Avocado (And 6 Avocado Recipes To Practice Your Skills)

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Have you ever tried to open an avocado - perhaps to top a delicious salad or make some garlic guacamole - only to spend five minutes peeling and slicing it and end up squishing it all over your hands?

Fret not, my friends. There is a way! Don't be fooled, there is a right way to open and cut an Avocado!

Step One: Use a sharp knife to cut the avocado in half length-wise. 

• You'll end up with two symmetrical, tall halves.
• If you happen to make a mistake and cut it width-wise instead of length-wise, don't panic! You can still follow all of the steps below.

Step Two: Use a knife to cut intersecting lines in each side of the avocado "meat."

• You will end up with a pattern that looks like a grid, forming numerous squares in the avocado.

Step Three: Use a spoon to spoon out the avocado cubes.

• Using the spoon, get as close to the shell as you can, then scoop underneath the meat from one side to another and dump the cubes into a bowl.

Step Four: Eat!

• Now that you're an avocado pro, try the recipes below!

Avocado Grilled Cheese

Avocado Hummus (via Family Spice)

Turkey Burger Pitas with Avocado and Feta

The Ultimate Salad of Health

Avocado Mac and Cheese (via Two Peas and Their Pod)

Healthy Mexican Burrito Bowl

Question(s) of the day: 

What's your favorite avocado recipe? Do you have a good one you want to share that's not yet in the post? Link it up by commenting below and I'll include it in a round up of avocado recipes this summer!

Happy avocado hunting!

Avocado Grilled Cheese

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Crispy bread. Melted, delicious, sharp cheddar cheese. Avocado, cilantro, and onion spread. And tiny bits of spinach in between. It's like Guacamole and Grilled cheese had a baby. 

Avocado hipsters. Let's face it. They're everywhere. I'd like to assert that I've loved avocados since long before they were cool. Ask my mom. She'll tell you I loved guacamole even as a baby. That's proof of my eternal coolness, I'm pretty darn sure. I'm also darn sure that I loved corgis before they were trending. My family is now on their third corgi. We're corgi-obsessed. We have corgi coffee mugs, corgi t shirts... you get the jist. Well, all of these avocado and corgi hipsters can come beg me for love. I am the original, okay?!

Nothing like a good rant, amirite? [No. You're not. You need to move on.] Okay...

ANYWAY. Back to reality. I love avocado. I love cheese. I especially love grilled cheese. So it seems as though I should have created this easy concoction long ago... 

Avocado Grilled Cheese

Servings: 1 (but you will have enough leftover avocado spread for 2-3 additional sandwiches... or lots of chips!)

Calories: 215

Ingredients:

• 1 Avocado
• 1 tbsp Cilantro, chopped
• 1 tbsp Feta Cheese
• 1 tbsp Onion, chopped
• 2 pieces bread (I use Sara Lee's 45 Calories and Delicious bread... yes, that's the actual name... but feel free to class it up and use Sourdough if you don't mind the calories)
• Thinly sliced white cheddar cheese, to taste (or use a pre-sliced piece... but I promise you that white cheddar cheese will WOW your tastebuds!)
• 4-6 leaves of Baby Spinach

Directions:

1. Remove avocado skin and seed. For those of you who are sick of making a mess while skinning and seeding avocados: Cut a ring on the whole avocado, cutting it into two long halves. Then, on each half, carefully cut the inside (but do NOT cut the skin) into a tic-tac-toe pattern (intersecting lines). Then, use a spoon to spoon out the squares and put them into a bowl.
2. In a bowl, use a fork or large spoon to mash avocado 'meat' into a spread.
3. Add cilantro, feta, and onion, then mix well.
4. If using cheese that is not pre-sliced, cut thin pieces of cheese and set aside.
5. Spread a layer of avocado on one piece of bread.
6. Put this piece of bread down on a grill, stovetop grill, or panini press. Add a layer of spinach on top of the avocado spread, then add sliced cheese and top with the second piece of bread.
7. If making this on a stovetop grill, be sure to cover the pan and occasionally use a spatula to press down on the sandwich. Once the bottom side begins to brown, flip the sandwich and continue cooking until the other side browns as well. If using a panini press, cook until you see the browning lines on the bread and the cheese is melted.
8. Remove from heat, cut in half, and serve! 

Notes:

• We dipped these in Sriracha (which I am obsessed with, making my tongue really tired of the heat).

How To Stuff Your Face With Mexican Food... The Healthy Way

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“Honestly, all I want to do is stuff my face with some Mexican food.” <-- Yeah, that was me, last week. I don’t know what came over me – I don’t often have strong cravings and, when I do, it’s usually for toast (seriously), so when I suddenly HAD TO HAVE Mexican food, it was like a whole new world.

But Mexican restaurants, while they may be authentic, are pretty much horrible for you. So are tortillas. And sour cream. And queso dip. You get the issue here. And, to make it worse, it’s nearly impossible to have a Mexican dinner at a restaurant without succumbing to the Margarita Misery – and by that, I mean yeah, I’ll just have one – oh, shit, I didn’t realize they are each 400 calories.

And yet, if you know me, you know my attitude about these things. It CAN be done. It just hasn’t been done – YET.

So here’s my solution… because we all deserve to stuff our faces with Mexican food. And we all deserve to do it without paying for it later.

The amounts of each ingredient can very easily be altered – because it’s really just a bowl of Mexican-related ingredients thrown together – so feel free to mix and match, omit and add, etc.

Ingredients:

• 1 cup Spinach, cut into bite size pieces
• 1/2 cup Black Beans (if you're buying canned beans, look for organic, low sodium, etc – as most canned black beans come LOADED with sodium)
• 1/4 cup Cheese – Cheddar, Mozzarella, Monterey jack, the works! (I used 2% Mozzarella) 
• Avocado/Guacamole – 2 tablespoons Guacamole or ½ Avocado
• Diced Tomatoes (Make sure you get fresh tomatoes and dice them yourself OR pick canned diced tomatoes that do not have added ingredients like fillers and sodium. In the images you see here, we used some canned diced tomatoes and then added a few chunks of freshly diced tomato too).
• 2 tsp Cumin
• Hot Sauce (to taste)
• Pre-cooked Chicken Strips (Optional)

Directions:

1. Heat beans over medium heat, stirring occasionally, and add cumin.
2. Chop fresh ingredients (spinach, avocadoes, tomatoes)
3. Combine!

Recipe | Turkey Burger Pitas with Avocado & Feta

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Today's delish recipe is from the beautiful Monique over at Ambitious Kitchen. You can browse Monique's recipe index on her site here or stop by her Facebook page here.

When I saw Monique's Grapefruit Brulee with Yogurt and Blueberry Sauce, not only did my stomach begin to growl, but I also realized I had to have her "over" to "play" (remember asking your  mom if you could ride the bus over to a friend's house? Yeah, kind of like that).

And so, without further ado, here's some tasty goodness to get your belly grumbling at 10am (I'm cruel. I know).

 


Ingredients: (Serves 4)

• 1/3 cup finely chopped white onion
• 1 teaspoon dried oregano
• 1 teaspoon dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound lean ground turkey
• 1 egg
• red pepper flakes
• 6 tablespoons (1 1/2 ounces) crumbled feta cheese
• Cooking spray
• 4 (1/4-inch-thick) slices tomato
• 1 avocado, sliced
• 2 whole wheat pitas, cut in half

Directions:

1. Preheat oven to 400 degrees F. Line baking sheet with foil and spray with cooking spray.
2. To make the burgers combine first 7 ingredients. Divide mixture into four portions and shape into a 1/2 inch-thick patty. Place your patties on foil, and lightly spray patties with cooking spray. Sprinkle some red pepper flakes on top of each patty if you'd like a little spice. Place into oven and bake your burgers for about 20 minutes, flipping them halfway through.
   
3. Remove burgers from oven once done and immediately place into half of a pita. Add 1 1/2 tablespoons of feta cheese, tomato, and avocado slices.