Yes, that’s a mouthful of a title, but it’s a flavor explosion in your mouth too!!
I tend to forget about my slow cooker in the summer, because…hot! BUT…the biggest reason I use my slow cooker is because of it’s convenience factor. THAT is needed all year round!
The other day, I knew I’d be running around all day and wouldn’t be getting home until right around dinner time. Slow cooker to the rescue.
What you need…
4-5 Chicken Breasts (I actually threw mine in frozen!)
1 Medium yellow onion diced
2 Tablespoons Olive Oil
1/4 Teaspoon crushed garlic
1/2 Teaspoon Crushed Ginger
1 Cup Organic Mango Nectar
1 Large Mango
1 Large Avocado
1 Cup diced peppers (I used a yellow, orange, and red)
1 Cup Cherry or grape tomatoes. I used multi colored ones.
4-5 cups baby spinach
Salt and Pepper to taste
1 Cup uncooked quinoa
What you do…
Put Olive Oil, Garlic, Ginger, and Onion down and mix.
Lay Chicken Breasts on top. Mine were frozen. I’m sure if they were thawed, they might just be more tender! BUT…if you don’t have time (as I never do) you can put them in frozen as an FYI…
Pour the cup of Mango nectar (honestly, you could use orange juice too! It all cooks away…
Here’s the odd/specific timing part. You can totally mess around with this timing depending on when you will be home! I started this in the morning. Cooked it on high for 4 hours. I added the quinoa about 30 minutes before it was done. Then took the chicken out, chopped it (probably could have shredded it had it been on low for longer!). I added the chicken back in to soak up a little more juice.
While it was still in warming mode, and right before I took it out, I added all the spinach and tossed it around.
Then I took it all out and placed it in a bowl to cool for a few hours.
Either earlier when it’s cooking or later depending on when you have time. Dice the mango, avocado, peppers, and tomatoes.
Add all the diced fruits and vegetables on top, salt and pepper to taste, and serve!
Anyone else guilty of thinking up recipes about 30 minutes before you need to start making dinner?
There’s benefits to thinking on the fly, but a lot of times I’ll forget what I did. That makes it hard to recreate if it turns out well. I’m also forced to use what I have on hand, as a trip to the supermarket is out… Somehow, they always turn out ok…
This one was more than ok! Light and refreshing, yet totally satisfying with lots of healthy fats!
So glad I wrote it all down 🙂
Ingredients (Would serve 4)
3 6oz cans of wild Alaskan Salmon
10 grape tomatoes (cut in half)
6-8 eggs (The Huz and I each had two, but Maya only had one)
1 large avocados
1 Mango diced
1/2 and inch slice red onion diced (or a scallion)
1/3 cup diced pickles
Sea Salt and Pepper to taste
Head of Butter Lettuce
Boil water and cook eggs for 7-8 minutes (I accidentally forgot to set the timer and cooked mine a little longer than I had planned) 7 minutes for a runny yolk, 8 for a soft one as pictured. Take off burner and add cold water and ice until they are cool. Very important to have them fully cool, in order to peel properly. Set aside while you make everything else.
Drain Salmon, place in large bowl, and break it up.
Dice tomato, avocado, mango, and onions and stir into salmon
Salt and Pepper to taste
Set butter lettuce in a bowl, and scoop large cub of mixture on top. Top with eggs.
Next week, I’ll show you how I ate this for lunch the next day! It was almost better!!
This is a great salad and I can’t wait to make it again! I have been experimenting with kelp noodles recently and came across a mix of “sea vegetables” (which was a variety of seaweeds) in the local grocery store. I found a packet of the “Sea Tangle” brand of fresh seaweed in the refrigerator aisle. It’s supposed to be high in calcium and iron, and known to promote thyroid function and skin support. the seaweed was crispy and tasted fresh and good! The only downside, as my husband likes to point out, is that you are paying for “not a lot of calories”. Well, however you want to look at that 🙂 these are a great alternative to starchy pasta noodles and a great way to try some new foods!
2 Tbsp olive oil
2 tsps. lemon juice
1 avocado, peeled and thinly sliced
1 apple, peeled, cored and chopped
3 oz. sea vegetable mix
Whisk olive oil, lemon juice
Add avocado, apple, and sea vegetables and gently toss
One of my favorite combinations is mango and avocado. It’s refreshing and light, yet filling with the good fat from the avocado. Add in a little goat cheese, drizzle with a balsamic glaze + Olive oil, then toss over arugula, and you have a ridiculously easy and delicious summer salad!
1 oz Goat Cheese (I love the individually wrapped oz medallions that you get at Trader Joe’s. NOT AN AD, just love them 🙂 They stay fresh longer, and…portion control!! haha)
Balsamic Reduction ( you can reduce your own by boiling Balsamic Vinegar, and then simmering on the cooktop until thick), OR…you can cheat and use this from Trader Joe’s 🙂
Extra Virgin Olive Oil
Serve over a bed of Arugula or spinach would be great too!
What you do…
Put a few handfuls of Arugula in your bowl.
Dice Up your mango, toss them in.
Dice up your avocado, toss them in.
Crumble your goat cheese over everything.
Drizzle with Balsamic Glaze + Olive Oild, and that’s it!
Avocado brownies? Why? Because they are moist, soft, rich and delicious! Almost paleo (minus the sugar) and very rich, I would not give these to kids but they are a nice grown-up treat! Cut into squares and eat warm or store in the freezer for a cool dark chocolate treat!
2 large, ripe avocados, mashed until creamy (about 1 cup)
8 ounces semisweet or dark chocolate, melted
2 tablespoons coconut oil, melted
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup rice flour
1/4 cup cocoa powder, sifted
1/2 teaspoon baking powder
Preheat oven to 350° F. Line an 8-inch square baking pan with parchment paper or grease baking dish.
In a large bowl, whisk together mashed avocados, melted chocolate and coconut oil until smooth and creamy. Whisk in sugar. Mix in eggs, one at a time, until well combined. Add vanilla.
In a small bowl, combine flour, cocoa powder, baking powder and salt. Stir dry mixture into avocado mixture until just combined — be careful not to overmix! Spread batter into the prepared pan.
Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool and then cut into squares.
Avocado + salsa + sour cream + chips = yum! Now you just need a pitcher of margaritas, a cabana by the beach and some Latin music.. OK, even if you don’t have those last three, you can still enjoy chips and guac any day! 🙂 Here, a very simple way to make guacamole three ways – done progressively for max efficiency and ease!
Pico de Gallo or fresh salsa
Greek yogurt or sour cream
Salt as needed
You’ll make the three varieties of guacamole in a progressive fashion – starting simple and adding to it
Start by mashing all avocadoes in a bowl
Remove about a third of the mashed avocado, add some garlic and/or lemon juice and salt if you wish, and set aside – this is your first bowl
With the 2/3rds remaining avocado, mix in some salsa (this is a great quick way to make guacamole) – set aside half of this mixture
With the remaining avocado/salsa mixture, add in some yogurt
Here’s my latest smoothie crave. Papaya, avocado, coconut milk, and lime! It was rich, creamy and delicious. The only thing that wasn’t great was the color. As you might know from painting, that’s what you get when you mix red (papaya) with green (avocado)! But who cares right?
Happy Thursday! 🙂
1/2 cup coconut milk
1/2 cup (or more) water
1 tsp (or more) honey (optional)
Using a blender or inversion blender mix ingredients adding more water as needed
I don’t know why it took me so long to try spaghetti squash, but now that I have…I’m hooked!!
I won’t lie and tell you that it tastes like pasta, or that you will never crave pasta again, but…it’s a great healthy alternative, and a great way to get your kiddos to eat veggies!
I’m pretty lucky that Maya will eat just about everything. She will even sit down with a bowl of raw veggies as a snack! The teenage boys are another matter. I have to figure out ways to hide veggies in things. The first few times I made this, I added about half a box of veggie pasta, and they devoured it!! I made this version when it was just me and Maya. She devoured it, and I think I might actually try it out on the boys! Or…add some quinoa? Really, you can add whatever you want or eat as is!
The avocado adds a creamy healthy fat. I mean…what isn’t better with avocado on top??! What you need…
Large Handful of baby carrots sliced 4 ways lengthwise (use pre-shredded to save time!)
1 Jar of your favorite Pasta Sauce (check labels if you are strict on paleo or whole 30)
1 Large Avocado
What you do…
Preheat your oven to 450 degrees.
Cut the ends off your spaghetti squash, cut lengthwise, and scoop out the seeds.
Place it flesh side down in a pan that has about 1/4 of water. I like to sprinkle sea salt and thyme in the water, because I swear the squash absorbs some of it! You could use any kind of herb! Cover with tin foil and bake for 35-40 minutes or until flesh is soft.
While the spaghetti squash is cooking, dice up your onions, and add it to a large pan with a little bit of olive oil and crushed garlic.
While the onions are cooking cut up your baby carrots, or add the shredded carrots in after the onions have been cooking for about 5 minutes.
While the onions and carrots are cooking, dice up your chicken sausage.
Add the chicken sausage into the mix and stir until hot.
Add the jar of pasta sauce and let it simmer until the spaghetti squash is done.
Once spaghetti squash is done, take it out and let it cool for about 5 minutes. I usually am too impatient and just hold it with an oven mitt haha 🙂
Scrape the insides of the squash out into your pan. You can get almost ALL the flesh out, leaving only a thin skin.
Toss it all together, and top with diced avocado!
It’s been so cold and blustery here in Seattle. 2 bowls of this, and a cozy blanket just sounded like heaven. And..it was 🙂 Ps- Don’t be afraid to let your children help you. Maya wanted to help me stir, and at first I thought about all the different ways she could make a mess-PASTA SAUCE! Then…I put an apron on her and let her. Her exact words.
“Oh BOY! This is AWESOME!!!”
(taken with my phone) And the hand behind her back?? LOVE!!!
I try and make a really big salad with every dinner.
I love when I can put so many flavorful fruits, veggies, and herbs in there, that you don’t really need a fancy dressing. I drizzled a little bit of olive oil, honey, and a bit of sea salt and pepper on top of this, and it was good to go!
Large handful of mixed greens.
4-5 Large basil leaves shredded
1/2 Medium avocado diced
1 medium size peach
A handful of cherry tomatoes or about 1 cup of roma or heirloom tomatoes cut.
2 Tablespoons of goat cheese
Drizzle olive oil over the top and a little bit of raw honey.