Tag Archives: avocado

Homemade Hummus Guacamole

Jun 23 2012
Posted on June 23, 2012 by Your Host, Gina

Ingredients:
-2 avocados
-1 lemon or lime
-2-3 tbsp hummus (I used red bell pepper humus)
-1/4 packet Guacamole Mix

Directions: Place all ingredients in a bowl and mix well until creamy.

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G's Simple Guacamole

Jul 27 2010
Posted on July 27, 2010 by Your Host, Gina

INGREDIENTS
2 ripe avocados, peeled and chopped
1/3 medium organic* cucumber, chopped
1/3 medium onion, chopped
1 garlic clove, minced
1 tsp cumin powder
1 squeeze lemon or lime (about 1-2 Tbsp juice)
1/2 tsp Tabasco
2 tbsp cilantro

DIRECTIONS
Add all ingredients to blender or food processor and process to desired consistency. Add Tabasco to taste. Serve chilled. Enjoy as a healthy dip with veggies or healthy chips.

*Tip, to keep guacamole from turning brown, add seed to dip.

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Tilapia Tacos

May 27 2010
Posted on May 27, 2010 by Your Host, Gina

Ingredients:

TACOS
2 tbsp. lime juice
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
4-5 oz. raw tilapia fillet
2 6-inch Ezekiel tortillas
1/2 cup shredded cabbage or coleslaw mix
1/4 cup chopped tomato

Avocado Sauce
2 tbsp. mashed avocado
2 tbsp. fat-free sour cream
1/2 tsp. lime juice
Dash garlic powder, or more to taste
Dash chili powder, or more to taste

Optional topping: fruity salsa

Directions:
-Combine lime juice and spices for the tacos in a large bowl, and mix well. Add fillets and evenly cover both sides of each with seasoned lime juice. Let marinate in the fridge for at least 5 minutes.

-Meanwhile, combine all ingredients for avocado cream in a small bowl and mix well. Refrigerate until ready to serve.

-Spray pan with nonstick spray and bring to medium heat. Cook fish for 5 minutes, and then very carefully flip. Grill for 3 more minutes, or until cooked through and slightly browned. Set aside.

-Heat tortillas on the stove top until warm and just slightly toasted, about 1 minute per side. Place on plate and spread avocado sauce over tortilla. Break tilapia into pieces and evenly divide among tortillas. Top with cabbage, tomatoes and extra touch of avocado sauce.

Enjoy~!

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Avocado Salsa

Feb 13 2010
Posted on February 13, 2010 by Your Host, Gina

Ingredients
2 avocados, chopped small
1 cup peeled, seeded and diced tomatoes
2 minced serrano chili peppers, or to taste
1 teaspoon finely minced garlic
2 tablespoons finely minced red onion
3 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons chopped cilantro
freshly ground black pepper

Instructions
1. Combine all ingredients in a bowl. Serve as a garnish for grilled chicken or big salad.

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Avocado Salsa

Feb 7 2010
Posted on February 7, 2010 by Your Host, Gina

Ingredients
2 avocados, chopped small
1 cup peeled, seeded and diced tomatoes
2 minced chili peppers
1 tablespoon finely minced garlic
1/4 c. finely minced red onion
3 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons chopped cilantro
freshly ground black pepper
–OPTIONAL 1/4 c. non fat sour cream for extra creaminess!

Cooking Instructions
1. Combine all ingredients in a bowl. Serve as a garnish for grilled chicken OR those healthy flax chips ;)

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Grilled Chicken with Tomato-Avocado Salsa

Jan 15 2010
Posted on January 15, 2010 by Your Host, Gina

Ingredients
For the salsa
2 ripe plum tomatoes, chopped
1/4 small red onion, finely chopped
1/2-1 jalapeño chili pepper, seeded and diced
1 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1/4 avocado

For the chicken
1/2 cup non-fat, cottage cheese
1/2 small red onion
1/4 cup fresh lime juice
1/4 cup fresh cilantro
2 4-6 oz boneless, skinless chicken breasts
freshly ground black pepper

Cooking Instructions

For the salsa:
1. In a small bowl, combine the tomatoes, red onion, pepper and cilantro.

2. Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning. Add the avocado and remaining lime juice to the bowl and toss to combine.

For the chicken:
1. In a small food processor, puree the cottage cheese, red onion, lime juice and cilantro to make a yogurt marinade.

2. Transfer the marinade to a shallow bowl or a plastic bag. Add the chicken and coat well with the marinade. Refrigerate for 1 hour or up to 8 hours.

3. Preheat the grill to medium-high.

4. Remove the chicken from the marinade and season the chicken with pepper. Grill the chicken on both sides until it is cooked through, about 6 minutes per side.

5. Serve the chicken with tomato-avocado salsa.

NOTE, YOU CAN ALSO MAKE THE SALSA TO TOP OVER YOUR GRILLED CHICKEN BREAST WITHOUT MARINATING IT. OR YOU CAN MARINADE IT WITH ALL INGREDIENTS EXCEPT THE NON FAT COTTAGE CHEESE…
ENJOY!

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Chicken Avocado Burittos!

Oct 1 2009
Posted on October 1, 2009 by Your Host, Gina

Ingredients:
2 Ezekiel Tortillas
Two 1/2-inch-thick peeled eggplant slices
1 large portabello mushroom
1 red bell pepper, halved, seeds removed
1 small zucchini, ends removed, cut lengthwise into 4 slices
4 oz chicken tenders (cooked)
1 tbsp. finely chopped fresh basil
1/2 tsp. crushed garlic
2 dashes black pepper
1/2 avocado

Directions:
Spray grill well with nonstick spray, and bring to medium-high heat.

Grill all the veggies for 5 minutes with the grill cover down. Flip and grill for 5 more minutes. Remove from grill and allow to cool slightly.

Meanwhile, in a small dish, combine avocado, basil, and garlic, and mix well. Set aside.

Once veggies are cool enough to handle, cut mushroom cap and pepper halves into slices. Then warm tortillas slightly in the microwave or on the grill.

Spread half of the avocado mixture onto each tortilla. Place a slice of eggplant, zucchini, mushroom, pepper and chicken on each tortilla and sprinkle with black pepper. Roll each tortilla up like a burrito.

enjoy!

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