Tag: Pinterest Board

Avocado Coconut Popsicles

These creamy popsicles are a real treat! Made with just 4 ingredients – nutrient dense avocados, coconut-almond milk, raw sugar and sweetened coconut flakes. They are also dairy-free, vegan, vegetarian and gluten-free.

It’s no secret, I’m pretty avocado obsessed! I grew up eating avocados all my life and I usually incorporate them into a meal just about every day! In fact, I love them so much I created an entire Pinterest Board[1] devoted to avocados. But I usually eat them in some type of savory dish such as guacamole[2], BLT[3], egg salad[4], in my salad dressings[5], with my soups[6] and more.

But the fact is, in Brazil where my Dad lived for many years, avocados were never eaten with salt; instead they were treated as the fruit that they are and were often sweetened with sugar. My dad used to make a smoothie years ago with avocados, milk and sugar which he called Vitamina. Because I love coconut, I took his smoothie idea and added coconut flakes and loved it! And since avocados are so nutrient dense, you’re also getting a good dose of healthy fats, vitamins and minerals to boot!

Avocado Coconut Popsicles
gordon-ramsay-recipe.com
Servings: 10 • Size: 1 pop • Old Points: 2 pts • Points+: 2 pts
Calories: 84 • Fat: 5 g • Carb: 11 g • Fiber: 1 g • Protein: 1 g • Sugar: 9 g
Sodium: 30 mg • Cholesterol: 0 mg

Ingredients:

  • 4 oz haas avocado (from 1 medium)
  • 2 1/3 cups unsweetened Almond Breeze Almond Coconut milk[7]
  • 6 tbsp raw sugar (or your favorite sweetener)
  • 1/2 cup sweetened shredded coconut flakes (Baker’s)

Directions:

Combine the avocado, milk and sugar in the blender and mix until smooth. Add the coconut flakes and mix to incorporate. Pour into the popsicle mold and freeze.

Disclosure: This post is sponsored by Blue Diamond Almond Breeze[8].
I only share products I use in my own kitchen. I created this recipe and received compensation to do
so.

References

  1. ^ Pinterest Board (www.pinterest.com)
  2. ^ guacamole (www.gordon-ramsay-recipe.com)
  3. ^ BLT (www.gordon-ramsay-recipe.com)
  4. ^ egg salad (www.gordon-ramsay-recipe.com)
  5. ^ salad dressings (www.gordon-ramsay-recipe.com)
  6. ^ my soups (www.gordon-ramsay-recipe.com)
  7. ^ Almond Breeze Almond Coconut milk (almondbreeze.com)
  8. ^ Blue Diamond Almond Breeze (almondbreeze.com)

Skillet Mexican Zucchini

This zucchini is incredibly delicious with a little bit of a Mexican kick from the jalapeno then topped with melted queso blanco. It’s also easy and quick, a must try!

I’m a bit of a cookbook addict. It’s a problem as I’m running out of room in my home for all my books, bu that never stops me from buying new ones. But the biggest problem is that I kind neglect them. But this weekend I was thumbing through the Aaron Sanchez’s cookbook Simple Food, Big Flavor[1] who is also one of the judges on Chopped (one of my favorite shows) and I came across his Mexican recipe for zucchini. I can’t get enough of zucchini in the summer, in fact I have an entire Pinterest Board devoted to skinny zucchini called Yummy Zucchini[2], so I decided to test this out…

You MUST try this! I only made a few tweaks using less oil, and and rather than making a cilantro pesto, I added Garden Gourmet cilantro paste and minced pickled jalapeno for kick. It totally exceeded my expectations.

Skillet Mexican Zucchini
gordon-ramsay-recipe.com
Servings: 4  • Size: 1/4  • Old Points: 2 pts • Weight Watcher Points+: 4 pt
Calories: 102 • Fat: 6 g • Carb: 8 g • Fiber: 2 g • Protein: 5 g • Sugar: 3 g
Sodium: 211 mg • Cholest: 17 mg

Ingredients:

  • 1 garlic clove, finely chopped
  • 1 tbsp extra virgin olive oil
  • 1 lb zucchini, diced
  • 1 large tomato, cored, seeded and diced
  • 1 green onion, thinly sliced
  • 1 tbsp minced fresh cilantro or Garden Gourmet cilantro paste
  • 1 tsp minced pickled jalapeño
  • 1/2 cup crumbled queso blanco
  • fresh lime juice, to taste
  • salt, to taste
  • freshly ground black pepper, to taste

Directions:

Cook
the garlic in oil in a large skillet over medium heat 1 minute,
stirring until sizzling. Add zucchini and cook stirring occasionally,
about 3 minutes or until slightly softened. Add the tomato and green
onion and cook about 3 minutes.

Remove skillet from heat and add
cilantro paste, jalapeño and lime juice. Season with salt and pepper to taste
and top with queso blanco. Serve hot.

References

  1. ^ Simple Food, Big Flavor (www.amazon.com)
  2. ^ Yummy Zucchini (pinterest.com)

Open Faced Tuna Sandwich with Avocado

Tuna with minced vegetables on a toasted slice of multi-grain bread with avocado and sprouts. A quick and easy, satisfying lunch.

I grew up with avocados in my home way before they became popular here in the States, and squeeze them into my diet every chance I can. Avocados are a regular part of a South American diet, and my mom always served them along side a hearty bowl of hot soup or rice and beans.

Avocados are also good for you, loaded with heart-healthy fats and antioxidants. According to Bodybuilding.com[1], avocados are listed as one of the 15 Best Fat Burning Foods. I’d love to tell you I buy them for all those reasons, but quite frankly we just love them. In fact, I created an entire Pinterest Board[2] in it’s honor!

To make the tuna salad quickly, I throw all the vegetables in my chopper and pulse a few times. If I am eating one sandwich, I keep the rest refrigerated for the next day. Easy peasy!

Just under 250 calories and for those of you on Weight Watchers, 6 points plus.

Open Faced Tuna Sandwich with Avocado
gordon-ramsay-recipe.com
Servings: 3 • Serving Size: 1 sandwich • Old Pts: 5 pts • WW Points+: 6 pts
Calories: 247 • Fat: 8 g • Carb: 28 g • Fiber: 6 g • Protein: 18 g • Sugar: 3 g
Sodium: 384.5 mg (without salt)

Ingredients:

  • 5 oz can albacore tuna (in water), drained
  • 1/4 cup carrots, minced
  • 1/4 cup celery, minced
  • 1 tbsp red onion, minced
  • 1 tbsp Hellman’s Light mayonnaise (or greek yogurt)
  • 1 tsp red wine vinegar
  • salt and pepper, to taste
  • 3 slices multi-grain bread, toasted
  • 6 thin slices tomato
  • 3 romaine lettuce leaves
  • 1/2 medium haas avocado, thinly sliced
  • 0.5 oz alfalfa sprouts

Directions:

Combine tuna with minced carrots, celery, red onion, mayonnaise, vinegar, salt and pepper.

Place lettuce on toasted bread. Top with tomato, tuna, avocado and alfalfa sprouts.

References

  1. ^ Bodybuilding.com (bodybuilding.com)
  2. ^ Pinterest Board (pinterest.com)

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