You're the avocado to my salsa! As if salsa wasn't amazing enough, let's add an avocado to the mix! The perfect topping to a taco salad or carne asada fresh off the grill. Not to mention it's a great replacement for sour cream too!
4 tomatilloshusked and rinsed
1/2 - 1raw jalapenostem removed, seeds optional *
1avocadopeeled and seed removed
1small handful cilantro
In saucepan add 2 inches of water and bring to boil. Add husked tomatillos and jalapeno. Cover and steam for 5-7 minutes.
Add tomatillos, jalapeno, and 2 tablespoons of the cooking water to a food processor or blender. Add avocado, garlic, cilantro and salt. Blend until smooth. Add more cooking water to thin salsa, if desired.
Cool to room temperature to serve, or store in refrigerator up to two days. Best if served same day.
Onions never tasted so good! You don't need a greasy deep fryer for these bad boys. The perfect side for a lettuce wrapped burger or an evening snack!
1pound sweet onion(1 large)
1/2cup tapioca starch or arrowroot powder
4egg whites(don't use the liquid ones in a carton)
2cupsfreshly grated Parmesan cheese
4 tsp paprika
1 1/2 tsp garlic powder
Preheat oven to 400 degrees F. Peel onion, rinse it and pat dry. Slice off the root and stem ends and slice the onion into circles 1/2-inch thick. Separate the onion into rings by gently pushing through the center of each slice.
Place tapioca starch or arrowroot powder in a quart- or gallon-sized plastic Ziploc bag. Stir parmesan cheese, paprika, and garlic powder together in a small mixing bowl. Place about a fourth of the parmesan mixture into another Ziploc bag. (Later, when the cheese coating gets soggy and is almost gone, you will get a clean bag and add more of the Parmesan blend from your mixing bowl.)
Place two egg whites into a bowl. Use a fork to beat the egg whites until they are a little frothy.
Set up an assembly line from left to right with your onion rings, the tapioca starch, the bowl of egg whites, the bag of parmesan coating, and baking sheet that has a wire mesh cooling rack placed on it. Have three forks ready: one for the tapioca starch, one for the egg whites and one for the cheese coating.
To dip, place an onion ring or two into the bag of tapioca starch, hold the bag closed, and shake it a bit until the onion ring is coated inside and out. Use a fork to lift it out, shaking off excess starch into the bag.
Drop onion ring into the egg whites. With your egg white fork, scoop the egg whites over and inside the onion ring to coat it. Lift the ring out of the egg whites, letting any excess drip off.
Next, transfer the onion ring to the bag of Parmesan coating. Close the bag and shake it until the ring is coated inside and out. Use your Parmesan fork to lift out the onion ring and shake off excess cheese into the bag.
Place your coated onion ring onto the rack in your baking pan. Continue the process until all rings are coated.
Bake the onion rings for 11-14 minutes, or until they are crispy and reddish golden.
Green, green, and more green! You won't be able to go wrong with this simple and delicious salad. Eat it in a lettuce wrap or simply right out of the bowl!
2 avocados, peeled, pitted and chopped
1 English cucumber, partially peeled and chopped
1 cup of feta cheese, cubed or crumbled
½ cup of dill, leaves plucked or chopped
3 tbsp extra virgin olive oil
1 lemon, juice and zest, divided
salt and pepper to taste
Romaine lettuce leaves
juice of half a lemon
salt and pepper to taste
fresh dill and lemon zest
Place cucumber, avocado, feta cheese and dill in a medium-sized bowl. Sprinkle with salt and pepper to taste and drizzle with olive oil. Toss gently.
Place a few lettuce leaves onto a salad or plate. Add salad onto the leaves. Squeeze additional lemon juice onto the salad followed by more salt and pepper to taste. Garnish with dill and lemon zest. Serve immediately.
Mango Madness! The perfect refreshing dessert to satisfy that sweet tooth! Skip the typical sugar filled sorbets or gelato and get a serving of fruit and fat instead!
1 ½cupcoconut cream from coconut milk(will need 2 cans)
3tbspagave syrup (optional)
Peel mangoes and dice.
Mash the dices to make a smooth puree/pulp.
In a big bowl, gently add the coconut cream and whisk the pulp until it is creamy.
Add agave syrup.
Garnish with fresh fruits, mint leaves, or dark chocolate shavings.
Refrigerate for a few hours and serve chilled.
Helpful Hints *If your mangoes are sweet enough, skip the agave! *Let the cans of coconut milk sit in the refrigerator for 30 minutes allowing the cream to set at the top. Use only the cream to make sure your mousse is nice and creamy.
Cauliflower me crazy! Anytime I can jazz up a vegetable I do. There are only so many veggies to choose from so changing them up as much as possible adds variety and prevents you from getting burnt out! This one is super easy to make and is great for meal prepping for the week!
Ingredients (serves 4)
1 head of cauliflower
2 bay leaves
4 cups vegetable or chicken stock
1/3 cup melted grass fed butter
Fresh cracked pepper
Preheat your oven to 400ºF. Trim the bottom of the cauliflower and remove all the leaves and stem, but without breaking the head apart. Give it a quick rinse and pat dry.
Place the whole cauliflower in a pot and cover with stock. Add fresh thyme and bay leaf. Bring to a boil and simmer for 12 minutes.
Drain and transfer the cauliflower head in a cast iron skillet or any oven proof pan. Ladle a little of the cooking stock over the cauliflower then drizzle with melted butter on top. Sprinkle with fresh thyme and pepper.
Roast in the oven for 10-15 minutes, depending on the size of your cauliflower, until golden. Baste with cooking juice from time to time. Check with a knife, if it slides in easily, then it’s cooked. You can broil for an extra 2 minutes if you want to give it a bit more color, but keep an eye on it so it doesn’t burn.
Remove from the oven and sprinkle with fresh thyme. Slice and serve with an extra drizzle of the buttery cooking juices.
For my sweet toothed fans out there! These brownies are absolutely delish! So dense and flavorful you won't believe they aren't bad for you. Great idea for parties or a post game treat for your child's baseball team!
Ingredients (Serves 4)
3 eggs, large
½ cup maple syrup
¼ cup organic unsweetened applesauce
1 large sweet potato (will yield about a cup of puree)
1 teaspoon vanilla extract
½ cup coconut flour (or almond flour)
½ cup cocoa powder
1 tsp ground cinnamon
1 tsp baking powder
1/3 cup mini dark chocolate chips
Preheat oven to 400ºF.
Slice your sweet potatoes in half longways and spray with coconut oil cooking spray or just rub coconut oil on them from a jar.
Pierce with a fork a few times and roast for around 40 minutes or until tender (depends on the size of your sweet potato).
Let cool for about 5 minutes and then scoop out sweet potato flesh and place in a food processor. Blend until smooth.
Reduce oven temperature to 350ºF and generously spray a 10-inch cast iron skillet or 8x8 cake pan with coconut oil cooking spray. Set aside.
Place eggs, maple syrup, applesauce, sweet potato puree, and vanilla in a bowl and mix together until smooth.
Then add remaining ingredients into mixture.
Pour batter into skillet or pan and use a spatula to spread out evenly.