Posted on
Monday, March 1, 2010
7:55 PM
| By:
Sheena and Seanna
Category:
Avocado
,
Garlic
,
Rice
,
Tomatoes
Let me start out by telling you a funny story about my trip to the grocery store today. I usually go to a big chain store but today I was found myself next to a health food store so I decided to do my shopping there. As I was in the produce aisle I heard some music and out walked a person playing the trumpet, another person playing the accordion and harmonica, and lastly a person with some cymbals?!? I am still not sure what to think about all this and they continued to do loops around the store for the duration of my shopping. Needless to say, it was very interesting but fun. Perhaps I will have to go back next Monday to see if this is normal.
Now on to the food! Since the health food store had so many colorful vegetables I turned the entire meal into a veggie night. First I made a guacamole dip with avocado, tomato, green onions, cilantro, and garlic (served with chips of course!). For the main meal we had burritos with red and yellow peppers, onions, mexican rice, cheese, and sour cream. For the side we had a green salad with ranch. I know I like to make a lot of recipes but sometimes there is something so refreshing in just mixing simple ingredients together. It was very needed.
I am so excited to continue on with my food for the week. Next to come for me are greek pitas, shrimp pasta, and beef stroganoff. Also, check out Sheena's Menu Plan Monday for more yummy meals...
Hope you all have a good week!
Posted on
Tuesday, October 20, 2009
7:48 PM
| By:
Sheena and Seanna
Category:
Avocado
This AMAZING recipe was found through a Rancho La Puerta cookbook. Rancho La Puerta is a world renowned destination spa/health resort located in Tacate, Mexico with focus on organic cooking. The sheer genius of this recipe is that while they do use healthy avocados, they go a step further and add peas to create bulk. You can't even taste the switch and it is unbelievable that this dish is nearly all vegetables! You simply must try this dish. So easy too! Enjoy!
Makes 10 servings (serving size: about 2 tablespoons)
Ingredients
1 cup frozen peas
1 ripe peeled avocado, seeded
1 lemon, juiced
1 chopped, seeded, tomato
1/2 cup finely chopped red or sweet onion
1 jalapeño pepper, seeded and minced
2 to 3 minced garlic cloves
3 tablespoons chopped fresh cilantro
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Preparation
1. Slightly thaw frozen peas at room temperature.
2. Place peas in a blender or food processor; process until smooth. Set aside.
3. Mash avocado with a fork or potato masher in a medium bowl. Add in the lemon juice, tomato, onion, jalapeño, garlic, and cilantro. Season with sea salt and black pepper. Add prepared peas and mix well.
4. Cover tightly and refrigerate for several hours. Serve with an array of fresh vegetables such as bell pepper strips, jicama, summer squash, and cherry tomatoes.
Variation: You can also use steamed broccoli florets, asparagus tips, or edamame in place of the peas.
Nutritional Information
Calories:49
Fat:3g (sat 0.0g,mono 2g,poly 0.0g)
Cholesterol:0.0mg
Protein:1g
Carbohydrate:5g
Fiber:2g
Iron:0.0mg
Sodium:130mg
Calcium:9mg
Jesús González of Rancho La Puerta, Jesús González of Rancho La Puerta
Cheers to your health!
- Seanna
