Tag Archive: organic avocado


Kale, Avocado & Veggie Spelt Roll Up

Time: 5- 10 Minutes
Yield: 10 – 12
(12 Item Recipe)
Naturally Vegan & Vegetarian

Ingredients:

1/2 Bunch Organic Kale, shredded
1 Organic Avocado, sliced thin
1 Organic Tomato, diced
1/2 Organic Green Pepper, diced
1/2 Organic Cucumber. diced
1 Organic Carrot, cut in half, sliced thin
1/4 Organic Purple Cabbage, shredded
1 Bag Organic Sprouted Grain & Spelt Tortillas (I prefer Food For Life/ Ezekiel Brand Tortillas)
2 Organic Lemons, squeezed
4 Tablespoons Organic Olive Oil
Freshly Ground Pepper to taste
Sea Salt to taste

Directions:

Wash and pat dry all veggies before using.  You will need a large bowl, a side dish, a plate and a small bowl.  Starting with the kale remove the center stocks. Chop up the kale and put it in a large bowl.  You can use a food processor if you have one to get the kale small.  Then take your avocado pit removed and slice it up.  Make enough thin slices that there will be enough for all tortillas.  Put your avocado on the small side dish and set aside.  Next take all other veggies cutting, shredding and dicing then put all into large bowl mixing well.  In a small bowl take the juice of 2 lemons, olive oil, sea salt and pepper to taste mixing well until you form a nice dressing consistency.  You are looking for the delicious lemon flavor mellowed by the olive oil and hintly sesoned by the pepper and sea salt.  Depending on the size of your lemons and your taste you may want more lemon, if so add more lemons and olive oil.  Take the lemon olive oil mix and dress your bowl of salad tossing well.  You can lightly warm your tortilla or eat it as is, starting with the tortilla add some avocado mashing it down on the tortilla, then fill it with your kale mix and roll up.  Move to the next one.  You can make them small, medium or large depending on the size of roll you want and the size of the appetite of those you are feeding.  Kids like them smaller while adults like them filled.  Enjoy.

Note:

These make a super nutritious, delicious and affordable vegan, vegetarian meal, snack, lunch or dinner for everyone.  Even if you are not a full vegan or vegetarian it is great to give your body a break from the meat with a green meal.

Tomato, Basil & Lemon Avocado Sandwich

Tomato, Basil & Lemon Avocado Sandwich

Time: 5 Minutes
Yield: 4 Sandwiches
(9 Item Recipe)

Ingredients:

8 Slices Organic Sprouted Grain Bread ( I like Ezekial)
1 Organic Avocado, sliced
1 Organic Tomato
1/4 Cup Organic Onions
1/4 Cup Organic Basil
1 Organic Lemon, freshly squeezed
1/4 Cup Extra Virgin Olive Oil
Sea Salt & Freshly Ground Pepper

Directions:

Take your Veggies and get them all cut up.  Tomatoes and onions diced, avocado sliced, lettuce and cilantro chopped.  In a separate bowl take olive oil, cilantro, sea salt, pepper and lemon juice.  Mix together until well blended.  Take your warmed bread and spread the avocado onto one side. Then stack with lettuce, tomato, onion.  Then take cilantro lemon mixture and pour on same side of sandwich.  Then top with bread and flip sandwich over so that dressing runs through it all.  Enjoy these super healthy and affordable sandwiches that are quick to prepare.

JALAPENO GARLIC GUACAMOLE W/ TOMATOES & SUNFLOWER SPROUTS

Time: 4 Minutes
Yield: 1 1/2 Cups
(8 Item Recipe)

Ingredients:

2 Organic Avocadoes, medium to large in size, cut in half
1/2 Organic Jalapeno, de-seeded (If you want it spicy you can leave some seeds in it)
3 Cloves Organic Garlic
1 Tablespoon Organic Lemon Juice
1/2 Organic Tomato, dice
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Organic Sunflower Sprouts to top it
Freshly Ground Pepper

Directions:

Take avocado, jalapeno, garlic, lemon juice, olive oil and fresh ground pepper into food processor.  Pulse for 30 seconds until smooth and creamy.  Put into a bowl, top with diced tomatoes and sunflower sprouts.

Note:

Great for dips, as a sandwich spread and sauce over tofu or chicken.
Great on salads, wraps and more.

BBQ CHICKEN SANDWICH

Time: 8 Minute
Yield: Serves 4 with 4 Full Sandwiches (2 Halves each)
(8 Item Recipe)

Ingredients:

8 Chicken Breast Tenderloins
1/4 Organic Onion, sliced in rings
2 Pieces Organic Romaine lettuce, cut in halves
1 Organic Roma Tomato
1/2 Organic Avocado, sliced in strips
2 Tablespoons Organic BBQ Sauce (your favorite), low sugar
Freshly Ground Pepper
8 Slices Sprouted Grain Bread

Directions:

In a pan on medium heat add chicken sprinkling with pepper.  On medium heat I put the lid on to steam the chicken while also getting some nice color to it.  Cook both sides approximately 2-3 minutes per side until juices run clear and both sides are golden.  Be sure not to overcook or under cook.  If you are using frozen tenderloins they may take the full time, while fresh will be much quicker and may need less time.  You want a nice golden sear on the chicken.  Remove from pan and let cool.  While the chicken is cooling get all your other ingredients together and cut them up.  When finished slicing break them into four servings.  You can warm or toast the bread, then prepare to stack it with the goodies.  On one side of the bread apply the avocado with the back of a spoon you can press it into the bread so it sticks to it.  Then add the lettuce, and tomato slices, pressing it into the stack.  Last add the chicken and drizzle 1/4 of the bbq sauce to the chicken and put the onions on top of the chicken.  Take your avocado side and meet it to your chicken side, pressing top down a little so it sticks together.  You can slice it in half and you are done and it is ready to feast on.

Note:

These are incredible sandwiches and can be made for so little.  They are very filling, nutritious and super delicious.  If you are cooking for 1, 2 or 3 just reduce the portion to fit your needs.  These sandwiches come out at under $6 for a family of four. They are not only healthy and delicious but super quick too.  We pick up the frozen chicken breast tenderloins (boneless and skinless) from Trader Joe’s the whole 5lb bag runs $9 and you are only going to use 2 per sandwich or 8 total for the recipe.

Nutrition:

This sandwich is super well rounded you have the healthy fats coming from the avocado and instead of other fatty condiments you wont need them using the avocado you provide a creamy texture much like mayonnaise without it.  The chicken brings you the protein along with the sprouted grain bread, and the produce portion bringing you some nice nutrients and fiber. This sandwich brings a nice well rounded nutritious balance.

Simple Healthy & Affordable Vegetarian Avocado Sandwiches with Lemony Vinaigrette Dressing

Naturally Vegan & Vegetarian Recipe
Time: 5 Minutes
Yield: 4 Half Sandwiches
(10 Item Recipe)

Sandwich Ingredients:

4 Slices Organic Sprouted Grain Bread (Ezekial is what I use)
2 Leafs of Organic Romaine, cut in half
2 Slices Organic Red Onion, cut into half
1 Organic Avocado, divided into 4 parts
1/2 Organic Tomato, Made into 4 slices
1/4 Organic Cucumber, Sliced into 8 small slices

Dressing Sauce for Sandwich

4 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Organic Lemon Juice
Sea Salt & Freshly Ground Pepper

Directions:

Lightly toast all 4 slices of bread.  Take Avocado and separate into 4 equal portions add red onion into avocado mixture.  Spread avocado mixture on bottom of 2 bread slices.  Slice up all other ingredients.  Add two Cucumber slices to avocado side. Add sliced tomatoes.  Apply one piece of romaine and press sandwich together with other slice of bread.  Cut in half.  Mix olive oil, lemon juice, sea salt and pepper spooning a spoonful on each sandwich before serving.  You can also use the mixture as a dip for the sandwiches.  These are super healthy, delicious and really affordable.

Note:

The sandwiches run $.50 cents per half with all ingredients and one dollar for a whole sandwich. These are great to have around.  Kids love them too and they are not only nutritious but also very delicious and quick.

Cilantro Chicken with Avocado & Black Beans on Whole Wheat Tortillas

Time: 10 Minutes
Yield: 6 Large Wraps
(7 Item Recipe)

This super healthy and affordable meal is quick to make and super nutritious. Adults usually eat two of these and kids one is just perfect to fill them up.
Keep in mind you can eat these wrapped up like a burrito or just folded in half like a large taco.  Both ways work.  The kids really enjoy making these and enjoy rolling them up.

Ingredients:

Organic Chicken Breast Tenderloins, Sauteed, 6 pieces
Fresh Organic Cilantro, 1/2 Cup
Organic Avocado, one large
Organic Black Beans, no sodium 16 oz (we soak these fresh from dried)
Organic Onion, one small
Organic Mild Salsa, 1 Cup
Organic Whole Wheat Tortillas, 6 Pack Bag

Directions:

In a large frying pan grill the chicken pieces on each side. Heat up the beans.  While the chicken and beans are cooking get all other ingredients together.  Take the avocado and cut into thin slices.  In a food processor cut cilantro and onion together until finely minced.  If you do not have a food processor just chop them fine.

Take the salsa in a small bowl.  We warm the tortillas for just about 30 seconds in the pan and let them sit on the counter so they get to room temperature before warming.  Take all the prepared ingredients and put them on a large plate.  The kids love making these wraps and they seem to be a hit every time.  They are filled with great nutrition, affordable and super quick to put together.  When the chicken is golden on each side but not dried out remove from pan and chop into pieces.  We put one tenderloin in each wrap and fill them with a nice scoop of all the rest of the goodies.

Making the wraps

Take the tortilla and fill with a scoop of chopped chicken, a scoop of beans, a scoop of cilantro onion mixture, a spoonful of salsa and then some avocado slices and your ready to eat.

Note:

We use the organic rancher’s choice frozen chicken from the freezer section of Whole Foods.  It comes out to $3.00 for 6 pieces.  For the beans we get the dried beans from the bulk section of our healthy store and soak the beans overnight then cook them on the day of the meal.  I typically buy these and soak them when I get back from the store so they are on call and ready for dinner whenever we want them.  The beans we get 2 cups of beans for under $.50 cents.  The onion we get for $.50 cents.  The cilantro runs $.40 cents. The salsa we get the whole foods brand organic mild salsa for $2.  The avocado runs $1.50 each and the tortillas $2 for the whole foods 365 store brand for a pack of six.  You can also do it with the organic corn tortillas to make more for less and pick them up for $.99 cents for a bag of 12.

Affordability: The Meal runs under $10 for (6) large stuffed wraps

The meal for 6 large wraps comes in at $9.90 for the family dinner.  It runs $1.65 per wrap. For adults who eat 2 you are looking at a meal for $3.30 for the plate.  The kids who usually are full on one large wrap you are looking at dinner for under $2 coming in at $1.65 for their single wrap.

Basil Parsley Pesto with Avocado & Walnuts
Served on Whole Wheat Organic Fettuccine

Time: 4 Minutes
Yield: 4 – 6 Servings
(9 Item Recipe)

Ingredients:

1/2 Cup Fresh Organic Basil, washed and stems removed
1/4 Cup Fresh Organic Parsley, washed and stems removed
1/2 Cup Organic Walnuts
1 Package Organic Whole Wheat Fettuccine Pasta
1/4 Cup Fresh Organic Parmesan
1 Teaspoon Organic Lemon Juice
1/4 Cup Extra Virgin Olive Oil
1/2 Organic Avocado
Freshly Ground Pepper to taste

Directions:

Prepare pasta per package instructions.  In food processor while pasta is cooking combine all ingredients.  Take a scoop of basil parsley pesto onto your pasta stirring to combine.  Best when served on hot pasta.
Top with fresh Parmesan.

Vegan Vegetarian Version:

Omit dairy Parmesan cheese and substitute Nutritional yeast.


Lemon Cilantro Chicken Wrap
with Avocado, Carrots & Peppers

Yield: 4 servings
Time: 10 Minutes
(10 Item Recipe)

Ingredients:

1 Cup Organic Avocado
2 tablespoons Organic Lemon Juice
1/4 Cup Organic Low Fat Plain Kefir
4 Organic whole wheat flour tortillas
4 Organic chicken breasts, boneless and skinless, grilled and sliced
1 medium organic red bell pepper, sliced
1 Medium Organic Carrot, sticks sliced thin
1/4 cup organic red onion, sliced
1/4 cup organic cilantro
2 cups Organic Spring Mix

Directions:

In hot skillet on medium heat cook chicken breast covered until golden. Let chicken cool then chop chicken.  In small bowl take kefir and lemon juice and whisk together until well mixed.  Spread avocado on tortillas. Layer chopped chicken, red pepper, red onion, carrot sticks and mixed greens and cilantro down center of each tortilla. Take kefir lemon mixture and pour down center of each wrap.  Roll up tortillas and serve.

Arugula, Watermelon Basil Salad
With Avocado & Lemon Agave Mint Dressing

Time: 5 Minute
Yield: Serves 4
(10 Item Recipe)

Ingredients:

3 cups Organic Baby Arugula
4 cups Organic Watermelon, cut into one inch cubes
1 Organic Avocado, cut into one inch cubes
20 Organic Mint Leaves, sliced thin
2 tablespoons Organic Lemon Juice
2 tablespoons Fresh Organic Basil
1/4 cup Extra Virgin Olive Oil
2 tablespoons Organic Agave
6 Ounces Crumbled Goat Cheese (optional) *vegans omit
Fresh ground pepper, to taste

Directions:

In a small bowl or container, whisk together lemon juice, shallots, agave, and pepper. Pour olive oil into the dressing mixture stirring to blend evenly.

In a large bowl add Arugula, watermelon, goat cheese, and mint. Drizzle dressing over salad tossing until nicely coated.

Note:

For Vegan recipe omit goat cheese.

Walnut Parsley Avocado Pesto with Sun Dried Tomatoes & Peccorino Romano
Served over Organic Whole Wheat Spinach Fettuccine

Time: 15 Minutes
Yield: 4 Servings
(11 Item Recipe)

Ingredients:

  • Leaves from 2 bunches fresh Organic Basil
  • Leaves from 2 bunches fresh Organic Italian Parsley
  • 1/2 Organic Avocado
  • 1/4 cup organic walnuts
  • 2-3 cloves Organic Garlic
  • 4 Organic Sun Dried Tomatoes
  • *1/4 cup Peccorino Romano cheese, grated, plus more for garnish*
  • 1/2 cup Extra Virgin Olive Oil, plus more as needed
  • 1/2 tsp. Organic Lemon Juice
  • Sea Salt & Fresh Ground Pepper to taste
  • Organic Whole Wheat Spinach Fettuccine (4 Servings)

Directions:
Combine basil, parsley, walnuts, garlic, lemon juice, in food processor. Pulse until a paste is formed, about 1 minute. Add cheese pulsing until combined. Stir pesto then add olive oil, pulsing again. You may need to add more olive oil until desired consistency is reached.  Let rest while cooking your fettuccine. Throw in 4 sun dried tomatoes into hot pasta water last 2 minutes of cooking.  Drain pasta.  Take out sun dried tomatoes and cut into nice strips (I use kitchen scissors to do this) return back to hot drained pasta.  Stir in pesto mixture into drained pasta while still hot stir until evenly coated on pasta. Garnish with extra cheese if desired. You can also add another sprig of basil on top to make it a prettier presentation.

Note:
Goes great with some rustic organic bread and a small salad.  This is one of my favorite pesto I have conjured up.  It all happened on a day that I wanted to make pesto pasta but only had walnuts, spinach fettucine rather then pine nuts and standard pasta noodles.  It has now become the new found favorite in our household.  It also saves on the wallet as pine nuts are growing more costly and the walnuts are much more affordable.  Remember walnuts are very healthy with the rich omega 3′s so it goes great as a healthy alternative bringing some great health properties to the dish.

**Vegan & Vegetarian Variation**
If you are following a vegan diet do not worry just omit the dairy cheese and substitute 1/4 Cup Nutritional Yeast (I use the Bob’s Red Mill Brand and it is fantastic!)

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