Chocolate Avocada Smoothie - Against All Grain

8 ounces almond milk
½ cup crushed ice
1 ripe banana
3 dates, or 1 tablespoon honey
½ avocado (about ¼ cup)
2 tablespoons raw cacao
2 tablespoons almond butter
1½ teaspoon golden flaxseed

Avocado, Spinach, and Goat Scramble - Against All Grain

 

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Creamy egg scramble with goat cheese, spinach, and avocado

Serves: 4

Ingredients

• 1 tablespoon grassfed butter or ghee
• 2 cups baby spinach
• 6 large eggs, beaten
• 1 large avocado
• 3 ounces chèvre (goat cheese)

Instructions

1. Heat the butter in a skillet over medium heat. Add the spinach and sauté until wilted, about 5 minutes.
2. Pour in the eggs and scramble until cooked through, about 5 more minutes.
3. Remove from heat and stir in the avocado and chèvre.

Creamy Avocado and Spinach Chicken Pasta - PaleOMG

Creamy Avocado and Spinach Chicken Pasta

Prep time:  20 mins

Cook time:  25 mins

Total time:  45 mins

Serves: 4

Ingredients

• 1 spaghetti squash, halved lengthwise, seeds removed
• 2 avocados, pits removed
• 6 cups of fresh spinach (or more, if you’d like)
• 1lb chicken, diced
• ½ yellow onion, diced
• ½ cup fresh basil, stems removed
• 3 garlic cloves, minced
• juice of 1 lemon
• 3 tablespoons olive oil
• 1 tablespoon parsley
• 1 tablespoon thyme
• 1 tablespoon garlic powder
• salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half, lengthwise, and remove the excess seeds and strings.
3. Place open side down on a baking sheet and cook for 20-25 minutes or until spaghetti squash is soft when you push the skin or the threads easily come out when you take a fork to it.
4. While your spaghetti squash cooks, place a tablespoon of olive oil in a medium saucepan over medium heat.
5. Add two minced garlic cloves to your hot pan and then toss in your spinach. Let your spinach wilt down, then add it to your food processor.
6. In the same pan, add your diced chicken and onion to cook down.
7. Then add ½ tablespoon of parsley, thyme, garlic powder, and a bit of salt and pepper to the pan and mix well.
8. While your chicken cooks down, add 2 avocados to your food processor along with your lemon, fresh basil, ½ tablespoon of parsley, thyme, and garlic powder and a bit of salt and pepper, to taste. Puree until smooth, then add your 2 tablespoons of your leftover olive oil.
9. Once your spaghetti squash is done cooking and cooled, dethread your spaghetti squash and place threads in a large bowl.
10. Then add your chicken that has cooked completely through and top off with your spinach and avocado sauce.
11. Mix thoroughly and top with a bit of basil.
12. Eat it like you mean it!

Summer Salad with Raspberry Vinaigrette - Point-less meals

Salad:

• 5 oz. mixed salad greens
• 1 c. cherries, pitted and halved
• 1 c. fresh blueberries
• 1 peach, chopped
• 1 medium avocado, peeled and chopped
• 1 oz. soft goat cheese crumbled

Dressing:

• 1 T. seedless raspberry preserves
• 2 T. raspberry balsamic vinaigrette
• 2 tsp. canola oil
• salt and pepper to taste

Place mixed greens on a large platter. Top with fruit, avocado and goat cheese.
For dressing, whisk all ingredients in a bowl. Drizzle over salad.

MOW - 8.6.12

Meal of the Week - 8.6.12

Spinach Salad with Chicken, Avocado, and Goat Cheese

Spinach, Chicken, Avocado & Goat Cheese Salad -

Spinach Salad with Chicken, Avocado and Goat Cheese

Yield: 4 servings

Prep Time: 20 min

Ingredients:

SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts
DRESSING:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

Directions:

1. Place spinach in a large salad bowl. add remaining salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).

Chicken Fajita Salad - Paleo Plan

Ingredients

• 1 Tbs coconut oil
• 1/2 yellow onion, diced
• 1/2-3/4 lb boneless, skinless chicken breasts
• 1/2 tsp ground cumin
• 2 tsp dried oregano
• 1/4 tsp sea salt (optional)
• 1 large bell pepper, chopped
• 1 large head red leaf or romaine lettuce
• 2 medium tomatoes, diced
• 1 avocado

Instructions

1. Wash and chop onion, bell pepper and tomatoes.
2. Cut chicken into 1/2" slices.
3. Heat skillet over medium-high heat.  When hot, add coconut oil and onions. Sauté until onions are soft and slightly translucent.
4. Add chicken, cumin, oregano and sea salt to the onions and continue to cook, stirring often.
5. When the chicken has browned, add the peppers and cook until tender.
6. Meanwhile, wash and shred the lettuce. Divide between two plates.
7. Top lettuce with chicken fajita mix, tomatoes and sliced avocado.

Cantaloupe and Avocado Salad - Paleo Plan

Ingredients

• 3 Tbs fresh lime juice
• 4 tsp raw honey
• 2 Tbs olive oil
• 1/2 tsp coarse sea salt
• 1 cantaloupe (3 lbs), quartered and seeded
• 1 avocado
• 1 cup cherry or grape tomatoes, halved

Instructions

1. In a large bowl, whisk together lime juice, honey, oil and sea salt; set aside.
2. Cut each cantaloupe quarter in half lengthwise.  Run a knife between the flesh and the skin of the melon, discard skin.  Slice each wedge lengthwise into 1/2" pieces.
3. Cut each avocado in quarters length-wise and then into 1/2" thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat

MOW - 5.29.12

Meal of the Week - 5.29.12

Sweet Potato, Bacon and Egg Salad


Cantaloupe and Avocado Salad with Honey Lime Dressing

Cantaloupe and Avocado Salad - Paleo Plan

Ingredients

• 3 Tbs fresh lime juice
• 4 tsp raw honey
• 2 Tbs olive oil
• 1/2 tsp coarse sea salt
• 1 cantaloupe (3 lbs), quartered and seeded
• 1 avocado
• 1 cup cherry or grape tomatoes, halved

Instructions

1. In a large bowl, whisk together lime juice, honey, oil and sea salt; set aside.
2. Cut each cantaloupe quarter in half lengthwise.  Run a knife between the flesh and the skin of the melon, discard skin.  Slice each wedge lengthwise into 1/2" pieces.
3. Cut each avocado in quarters length-wise and then into 1/2" thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat.

Mandarin and Avocado Salad with Lemon Vinaigrette

Ingredients

*2 heads of butter or Bibb lettuce

*1 medium-sized can mandarin oranges.

*2 ripe avocado

Dressing

*1/2 cup EVOO

*2 Tbsp apple cider vinegar

*1/8 c lemon juice

*1/2 – 1 garlic clove

* Salt and pepper to taste

4.23.12 - MOW

4.23.12 - Meal of the Week


Chipotle Meatball with Guacamole

Chipotle Meatballs with Guacamole

• 1 lb ground meat (we used beef)
• 1/4 c almond flour
• 2 eggs
• 1 T chipotle adobo sauce 
• 1 t oregano
• 1 t onion powder
• 1 t garlic powder

For the Sauce

• 1 c chicken stock
• 15 oz can tomato sauce
• 1-2 finely diced chipotle peppers in adobo sauce or you could use just sauce
• 2 t oregano
• 2 t onion powder
• 1 t garlic powder
• s&p

For the Sauce

• 2 avocados
• 1 lemon or lime, juiced
• 1 t chili garlic sauce
• S & P

Method

Preheat the oven to 400ºF.
In a large bowl, whisk together the eggs, almond flour, and herbs/spices. Add the ground meat and mix with your hands until combined. Form the mixture into balls and place in an oven safe dish. Bake until browned, about 15 minutes.
For the sauce
While the meatballs are browning, add the tomato sauce ingredients to a sauce pot. Let is simmer until the meatballs are done.
For the guacamole
Place all the ingredients into a bowl and smash with a fork until a chunky/creamy consistency has developed

MOW - 4.16.12

MOW - 4.16.12

Turkey Slider with Guacamole

Sweet Potato Fries

Mexi-Salad with fresh Guacamole - Whole 30

Taco salad:

• 2 lbs. organic, grass-fed ground beef (fresh, or frozen and thawed)
• 1 can (16 oz.) of organic diced tomatoes (read ingredients!), or dice your own
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1 head of fresh, crisp romaine lettuce, chopped
• 1 each yellow, green and red pepper, diced
• 1 jar of organic salsa (or make your own )

Guacamole:

• 4 fresh avocado, pitted and mashed
• 1-2 garlic cloves, pressed
• 2 limes, squeezed for juice (squeeze them like you’re deadlifting!)
• 1/4 tsp cumin
• 1/4 tsp chili powder
• 1/2 tsp sea salt
• fresh ground black pepper, to taste
• fresh cilantro (chopped), to taste

Instructions:

• Prepare the guacamole ahead of time, and chill while you make the salad.  Mash the avocado in a glass or ceramic bowl* to desired consistency.  Pour the lime juice over the avocado right away to prevent browning.  Use a wooden spoon* to mix in all other ingredients.

*The lime juice in this recipe is reactive with metal, so avoid metal mixing bowls and spoons.  Plus, we always prefer alternatives to plastic.

• Start to brown the ground beef.  Add tomatoes and spices and simmer until it’s no longer pink.  Drop a pile of chopped romaine on a plate, top with ground beef, sprinkle with diced pepper and cover with fresh salsa.  Spoon a hearty helping of guacamole on the side.

We’d also like this topped with black olives, onion or chives, or any other fresh vegetables you can think of.  You can also boost your leafy green consumption by using baby spinach as your salad base… but there’s something about the warm ground beef on top of the crispness of romaine that we really like. (A blend of both lettuce and spinach might be just the thing.)
We don’t count calories or blocks, so we’re not sure what this would work out to from a macronutrient perspective… but if you Zone, you can easily figure that out for yourself.  Add or subtract fat in the form of more or less guacamole, and if you need more carbs, consider adding pineapple or making a mango salsa instead of the traditional tomato-based version. Olé!

Guacamole Salad - Health Bent

• avocados, diced
• 1 English cucumber, diced
• 4 large-ish tomatillos, diced
• 1/2 red onion, finely diced
• handful cilantro, chopped
• 2 limes, juiced
• salt

Method

The only thing I really need to explain (probably) is how to deal with tomatillos, so here goes…
Remove the green husks. You’ll feel that the tomatillo is slightly sticky to the touch. Rinse those suckers under some warm water, then chop ‘em up like the rest of the ingredients.
In a large bowl, add all ingredients together. Consume.

MOW - 2.26.12

Meal of the Week  - 2.26.12


Lettuce Tacos
Easy Guacamole   or Mango Salsa

The Best Chicken Fajitas Ever

 (Serves 4)

Ingredients:

·    1.5 – 2 lbs. of “pastured” organic chicken breast

·    1 medium jicama (peeled and sliced into strips)

·    2-3 ripe mango (peeled and sliced into chunks)

·    2-3 ripe avocado (sliced into quarters)

·    1 red bell pepper (sliced into strips)

·    1 orange bell pepper (sliced into strips)

·    1 yellow bell pepper (sliced into strips)

·    1 large sweet onion (sliced into strips)

·    2 heads of Bibb or Butter lettuce

·    Cumin, chili powder, freshly ground black pepper (liberal amounts of each)

·    Sea salt to taste

·    1 bunch fresh cilantro (chopped)

Jicama, avocado and cilantro - a fresh and flavorful combination.

Directions:

·    Trim and pound chicken with a meat tenderizer until all slices are a consistent thickness.

·    Heat 1-2 tbsp of coconut oil in a pan (medium-high heat).

·    Once the oil is hot, mix spices together and sprinkle half directly into the pan.

·    Throw chicken on top of the spices, and sprinkle the other half of the spice mixture on top of the chicken.

·    Allow each side to blacken and sear (about 1 minute) before flipping.

·    When chicken is done, remove from pan and transfer to cutting board to slice into strips.

·    In the same hot pan (with leftover spices), sauté the peppers and onions.

·    Use the spatula to scrape blackened spices off the bottom of the pan, stir them right in with the veggies.

·    When pepper and onion mixture is cooked to desired tenderness (3-5 minutes), remove from pan and transfer to serving dish.

·    Fill the bottom of your plate with large leafs of lettuce.  Pile hot peppers and onion on top, surround with jicama, avocado and mango.

Drop the chicken on top of the whole glorious pile, top with freshly chopped cilantro.

Chicken Salad with Roasted Bell Peppers in Avocado Cups

·        4 skinless chicken breasts (about 2 pounds total)

·        4 bay leaves

·        1 quart organic low sodium chicken broth or vegetable broth (or half of each, which I did here)

·        2 garlic cloves, finely chopped

·        1/2 cup unsalted, roasted almonds, finely chopped

·        1/2 large red onion, diced

·        1/2 a bunch asparagus, roasted and diced into small pieces**

·        1/4 cup fresh basil, chopped

·        1/4 cup fresh parsley chopped

·        2 roasted bell peppers (red or yellow peppers), skin removed and diced (recipe below)*

·        salt and pepper to taste

avocados

Mustard Herb Dressing:

·        1/3 cup fresh parsley, tightly packed

·        1/3 cup fresh basil, tightly packed

·        2 tablespoons apple cider vinegar

·        1 tablespoon gluten-free Dijon mustard

·        1 teaspoon minced garlic

·        1/4 teaspoon sea salt

·        1/4 cup extra-virgin olive oil

·        fresh ground pepper to taste

For Chicken Salad:

1.      Put the bay leaves and the chicken broth in a large pot with a lid and bring stock to a simmer.  Add the chicken breasts to the pot.  Return the broth to a simmer.  Cover the pot.  Turn off the heat.  Let the chicken steep in the stock for 30 minutes to an hour.

2.      While the chicken is cooking, chop the other ingredients – garlic, almonds, onion, asparagus, basil, parsley, roasted bell peppers – and add to a large bowl.  Sprinkle with a little salt and pepper.

3.      When the chicken breasts are cooked, remove them from the broth and let them cool.  When they are cool enough to handle, shred the chicken breasts into bite-size pieces by hand.  Mix the chicken pieces in with the rest of the ingredients.

To Make Dressing:

1.      In the bowl of a food processor combine parsley, basil, apple cider vinegar, mustard, garlic, and salt.  While food processor is running slowly add olive oil in a small drizzle.  You may have to stop the food processor to scrape the sides.  You want the mixture to come to a liquid consistency.  Add fresh ground pepper to taste.

2.      Add dressing to chicken salad and toss to combine.

3.      Serve chilled or at room temperature.  Or inside a halved avocado.  Take an avocado, remove pit, and place chicken salad in the inside. 

Makes about 6 to 8 servings of salad

Chicken and Avocado Soup

Gina's Weight Watcher Recipes
Servings: 4

• 5 cups chicken broth
• 2 cups shredded chicken breast
• 1 tomato, diced
• 2 cloves garlic, minced
• 1-1/2 cups scallions, chopped fine
• 2 ripe avocados, diced
• 1/2 cup cilantro, chopped fine
• 4 lime wedges
• 2 tsp olive oil
• salt + fresh pepper to taste
• pinch cumin
• pinch chipotle chile powder (optional)

In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15-20 minutes.

In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.