#avotoast

I have been crazy busy this week without much time to write and share recipes with you. But I didn’t want to leave you hungry. If you’re short on time in the kitchen, it doesn’t mean you have to order in. Rather, go back to basics and stick with what you know. I am taking my advice and sharing with you 5 ways to eat avocado toast.

I could eat avocado toast every day and be perfectly content. But they say variety is the spice of life, so here are 5 ways to eat avocado toast!

Monday: Keep it simple!

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Bread: Whole grain pullman bread // 1/4 Avo // Topping: Pink Himalayan Sea Salt

Tuesday: Add an egg on it!

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Bread: Sourdough // 1/4 avo // Topping: 1 fried egg & a pinch of sea salt

Wednesday: Say Cheese!

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Bread: Pullman Multigrain // 1/4 avo // 1 oz buratta, chili flakes, olive oil

Thursday: Go Green

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Bread: Pullman Multigrain // 1/4 avo // Toppings: 1 oz buratta, arugula, balsamic vinaigrette

Friday! Make it pretty

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Bread: 100% whole grain // 1/2 avo // Toppings: sea salt

Yummmmmm!

Asparagus & Mushroom Pizza

Sharing one last asparagus recipe this week…for now. After creating all these recipes I am newly obsessed with asparagus. And today we are ending asparagus week with a little decadence in the form of burrata.

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Have you had burrata before? It’s a ball of mozzarella stuffed with a creamy inside. This is the first time I have ever cooked with it.  It’s really creamy so just a little bit goes a long way! Speaking of creaminess, this recipe is a little more decadent than my nutrition criteria, it has more than 5g of sat fat (around 7g). When you find something you want to make/eat that is more rich than what you typically eat, remember it’s all about balance. Choose foods throughout the day and week that will help to balance out your choice. When I ate this pizza for dinner, I skipped cheese (my main source of sat fat) for the rest of the day.

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To make this pizza, I took a shortcut with the crust. I decided to just buy it. When it comes to weeknight meals, perhaps even some weekends, it’s often unrealistic to make a pizza dough from scratch. I bought this herb pizza dough at Trader Joes, you can also buy whole wheat pizza dough which is typically my go-to, but with the spring vegetables, I thought that the herb dough would really put the pizza over the top. And it really did!

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The best part is that by using pre-made dough, this pizza was ready in under 20 minutes! Do you have 20 minutes? Go make this pizza tonight!

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Asparagus & Egg

Happy Spring for real today! Yesterday it snowed 5 inches in Boston! This week I am sharing recipes made with the quintessential spring veggie-asparagus!

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Today’s recipe is a quick 10 minute lunch or breakfast. I had something similar as a Tapas once and I liked the combo so much, I figured I would recreate it here.

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As an aside, what are your feelings on tapas. I love them but I know others aren’t so keen on the portion sizes. I have been told once or twice “it never fills you up.” However, sometimes you try something and it changes your opinion…right? 😉 I think tapas are great because you get to try so many things! You don’t have to put all your eggs in one basket.

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That being said, go fry an egg and place it on top of some asparagus and enjoy! (See what I did here)

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Ingredient of the week: Asparagus

Happy Spring! Nothing says spring in the vegetable world quite like asparagus.

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Asparagus is often remembered for the putrid smell it causes in urine. But supposedly, only 25% of people actually smell asparagus pee. It takes a certain gene to allow you to detect the smell and only 25% of people have this gene. (I am certainly one of those people, but I am also not sure its only 25%. Can any of you not detect the smell).

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I  was going away for the weekend, after purchasing some fresh asparagus that I didn’t want to waste. I researched and discovered the best way to store fresh asparagus is to keep the rubber band around the end of the stalk and then place the stalks standing up in a small jar filled with about an inch of water. See below for before and after pictures.

Can you even tell the difference?

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Black Bean Mango Salad

I am all about interesting salads. I can’t remember the last time I had a typical garden salad. My favorite kind of salads include fruit but I have never had mango in a salad…until now.

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Mango and black beans don’t seem like a natural pairing, right? That is what I thought too before I tried this salad. The mango just adds a lighter sweeter aspect to a more traditional black bean salad.

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For this salad I combined black beans, red onion, & avocado over a bed of spinach and then added the mango. To dress the salad, I made an avocado, cilantro, lime dressing. I initially tried to make a yogurt based cilantro lime dressing but I found out the hard way, after, I dressed the salad, that it really didn’t taste right. I am not sure why but I think the yogurt was just too tangy. The avocado was a great replacement that helped bring out the cilantro flavor.

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This is another great lunch salad to try when you are getting bored with your usual routine.

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Strawberry Mango Smoothie

When purchasing fruits and vegetable, did you know that frozen fruits and vegetables have the same nutrient profile. At the store make sure to buy fruits without any sugar added and vegetables without salt or sauces.

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Today I am using frozen mango to make a strawberry mango smoothie. This smoothie only has 4 ingredients: frozen mango, frozen strawberry, unsweetened vanilla almond milk, and nonfat plain yogurt. It couldn’t be easier to make!

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This recipe is a smoothie. If you want to learn more about the difference between smoothies and juice read this post.

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This smoothie is the perfect breakfast, snack, or after dinner treat. With 175 calories and no saturated fat, this smoothie is a healthy way to start your day or satisfy your sweet tooth!

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Mango Guacamole

Yes, I know the guac is extra.

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But is a burrito a burrito without guac?

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And if guac is extra, can you imagine how much mango guac would be?

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Today I am adding to your traditional taco Tuesday celebration by sharing mango guac served with sweet potato chips which I absolutely love. Honestly, it could not be easier to make.

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Step 1. Make guac

Step 2. Add mango

That’s it.

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Technically I would say this guac serves for, but if you love guac as much as me, its more like 2. My mouth is watering, I have already finished all my guac but I think I will have to go make more and you should too.

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Ingredient of the week: Mango

Did you know that mangoes are grown all year round?

 

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To determine whether a mango is ripe, gently squeeze the skin, ripe mangoes should give slightly. If its very soft, the mango is overripe and the inside will be very stringy.

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To cut a mango, place the mango on its side and cut a large slice about 1/2 and inch from the center on either side. Then score the mango by first cutting strips the long way, followed by the short way. You don’t have to cut all the way through the skin on the bottom, you can use a knife or even a spoon to scoop out the chunks of mango.

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If its very soft, the mango is overripe and the inside will be very stringy.

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like this

 

Salmon & Cauliflower Pureé

I love salmon. Salmon is my go-to protein and I would/do eat salmon over chicken any day. I just quickly search salmon on my blog andI am surprised that I haven’t shared any recipes with salmon yet.

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Although there are many ways to cook salmon, and fish in general, I tend to cook it in the oven because on the stove top the smell stinks up my entire small apartment. I’ve learned the hard way too many times, so now it just goes in the oven. However, if you don’t have the same issue feel free to cook your salmon anyway you want.

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A few weeks ago, I shared the cauliflower fiasco of the early 2000’s. just to recap, my mom tried to trick me by serving me mashed cauliflower instead of mashed potatoes. Long story short…. I knew something was up right away. You can’t fool me into trying new foods (except for tofu… I’ll explain that one another day). So anyways, this is what I was referring to on how to successfully add cauliflower to mashed potatoes. The key word is add, not replace. I used 1 cup of cauliflower roasted with ½ cup of potatoes and really liked the flavor and texture. I don’t think it taste much like cauliflower but the texture is a little different than pure mashed potatoes. If anyone tries this at home, you will have to tell me how it goes!

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I just think adding a puree under a piece of fish looks fancy! In addition to the sprouts, I served mine with a bed of greens with a little olive oil and vinegar.  I would make this for a date night.. but that would require your date to like fish… mine doesn’t so I just will eat both servings.

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