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Posts Tagged ‘Avocado’

Serves 2

Ingredients:

  • 2-3 corn tortillas per person
  • 1 can Bush’s Cocina Latina Refried Black Beans (any variety)
  • 1 can Enchilada sauce, medium heat
  • 1 small ripe avocado
  • 2-3 eggs per person
  • Shredded Mexican-style cheese

Directions:

  • Heat oven to 400 degrees, put tortillas on a cookie sheet and bake until they are completely crispy all the way through the tortilla (you could break them into corn chips)
  • While the tortillas are baking
    • Put refried black beans in a sauce pan and heat over low heat until warm
    • Portion-out enchilada sauce into 4 containers, freeze 3 for later use, heat one in either the microwave or in a sauce pan on low heat
    • Cut-up the avocado into small chunks
  • Fry the eggs to sunny-side up
  • Right before serving (otherwise the tortillas won’t be crunchy)
    • Place the tortillas on the place
    • Sprinkle cheese on the tortillas
    • Put about ½ of a spoonful of enchilada sauce on next
    • Put abut a spoonful of black beans on next
    • Put a couple of chunks of avocado on top
    • Place the hot egg on top of all of it
  • Serve immediately with the leftover black beans

In terms of how to eat them, some people are very polite and break off little pieces at once. We’re fans of picking up the whole thing and biting into it. Yep, the egg runs, but you can scoop up that yellowy goodness (or let it drip on your side of black beans) with a spoon later.

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My go-to giant salad: 3-4 handfuls of spring mix/spinach, 1/2 small avocado, 15 grapes, and 1 tsp oil. I’ll eat this with 5 oz. tofu for lunch. Shown next to the Yankee candle for scale.

I love the Santa Fe salad on the left, but it's only 280 calories! I need about 500 calories for lunch, so I'd have to eat two of these!

I love the Santa Fe salad on the left, but it’s only 280 calories! I need about 500 calories for lunch, so I’d have to eat two of these!

 

Things like this Salad to Go container and the small salads offered in the grocery store make me laugh and sad all at the same time.

My salads are giant, but within my caloric limit. That’s because the vast majority of my salad is vegetables. Usually I have 2-3 handfuls of spring mix or spinach. That alone takes a massive amount of room. Then you add-in more vegetables and the thing gets giant but is still under 100 calories. THEN you add the good stuff, like avocados, a touch of olive oil, nuts, fruit, etc. to get it up to 400 or 500 calories (make sure you measure everything!). By then, it looks like you’re eating a mixing bowl’s worth and guess what? It’s totally ok that you are.

The added benefit of piling-on the veggies to create a giant salad is that you’ll also get a tremendous amount of vitamins by doing so. Naturally. For more on this, read Eat vs. Take Your Vitamins.

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In the category of “there, I fixed it,” is this Real Simple Tofu and Avocado Rice Bowl recipe.

Fixes:

  • Too many carbs. Kill the rice.
  • I’m too cheap to buy a huge tub of Miso (only size available at my grocery) for $7 to only use 2 Tbsp of it.
  • I’m also lazy…well let’s say “strategically efficient” about how much I’ll invest in prepping a single dish, especially after coming home from my crazy Pilates class.

My version (serves 1):

Ingredients:

Instructions:

  • Drain the hell out of the tofu with this tofu press and cut it thin. Use 1/2 of it and put the other half in the fridge for second-day use.
  • Fry it up with a healthy dose of canola oil. The thinner and crunchier the better!
  • While the tofu is frying, drain and rinse a can of pinto beans. Put 1/2 cup of them in a bowl and microwave.
  • Put 1/2 of an avocado on top of the pinto beans. Then put the tofu on top of that.
  • Drizzle with 1 Tbsp of sauce.
  • Eat with a side of veggies.
  • Chow down. It’s amazingly good.
  • You should also have enough ingredients ready to do it again tomorrow too!

 

 

 

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Here’s an at-home easy recipe minimicking a tasty lunch I had at Del Frisco’s Grille in Dallas.

Ingredients:

Directions:

  • Make the bacon using the Bacon Method
  • Bake the chicken and slice it (I put it in a pan with a touch of oil on top and bake at 350 for 30 minutes)
  • Lightly toast the tortilla (I toast it on a skillet pan)
  • Put all of the ingredients in the tortilla and wrap it up!
  • Slice in half and serve with vegetables
Nutrition Facts (from SparkPeople Recipe Calculator)
User Entered Recipe
  1 Serving
Amount Per Serving
  Calories 383.9
  Total Fat 21.0 g
  Saturated Fat 3.4 g
  Polyunsaturated Fat 1.1 g
  Monounsaturated Fat 2.0 g
  Cholesterol 85.2 mg
  Sodium 560.5 mg
  Potassium 512.3 mg
  Total Carbohydrate 17.3 g
  Dietary Fiber 9.7 g
  Sugars 0.0 g
  Protein 38.4 g
  Vitamin A 26.9 %
  Vitamin B-12 7.2 %
  Vitamin B-6 31.3 %
  Vitamin C 5.5 %
  Vitamin D 0.0 %
  Vitamin E 0.8 %
  Calcium 6.6 %
  Copper 2.4 %
  Folate 1.1 %
  Iron 11.8 %
  Magnesium 8.0 %
  Manganese 1.1 %
  Niacin 63.4 %
  Pantothenic Acid     9.3 %
  Phosphorus     22.2 %
  Riboflavin 6.1 %
  Selenium 28.9 %
  Thiamin 5.3 %
  Zinc 6.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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