I made this tasty treat today over my lunch break. All in a food processor: 1 avocado, 1/4 C mayo, 1/2 C buttermilk, about 1 tsp each lime juice, garlic powder, salt, pepper, dried parsley and dill, and 1 tbsp fresh cilantro. Of course it’s all to taste and can be edited however you want (I’ll be trying Greek yogurt instead of mayo next time). It is quite versatile too. I put it on my salad and it was delicious. I mixed it with salsa and cheese as a chip dip and it was fantastic. This will quickly become a staple in my fridge!
A review of Black Bean Wraps, Lemon Garlic Tuna Burgers, Cheddar & Herb Biscuits, Avocado with Bell Pepper and Tomatoes, and more
In my quest to plan our meals well ahead of time I have learned this: sometimes you just don’t feel like eating what is planned for that day. So I am doing away with days of the week and just picking a set of 5-or-so main and side dishes (2 days will be for leftovers), to be chosen from come dinner time. The tricky part of this will be produce. I can’t buy it all too far in advance or it will go bad before I can use it. Take a look at last week Continue reading Menu Plan for Week 27 of 2012
This was a delicious recipe, and one that I think deserves “Main Dish” status. This week it was just a humble side dish because we served it with delicious cider brats. I wouldn’t change a thing about this recipe except to double it (it only makes 2 servings) and use less lime juice. Continue reading Avocado with Bell Pepper and Tomatoes
A Review of Green Smoothies, Chicken & Fruit Pizza, Baked Lemon Pasta, Roasted Red Potatoes and more
I’ve made up my mind to plan my meals 2 weeks in advance. Obviously a lot can change in 2 weeks so the plans are not written in stone, but the idea is to have a plan in place so we don’t waste time and money. It’s also easier to eat healthier if you have to think about what you’re eating.
We’ve just finished week 1 of this and I must say I got a lot more out of it than I expected! Continue reading Menu Plan for Week 26 of 2012
I heart being organized. I am much better about it at work than I am at home, though. One of my problems is that it seems to be so expensive to stay organized—the totes, bins, shelves, baskets, bags (or the materials to make your own); it all equals big $$$—money which I would rather be spending on something like this: Continue reading Menu Plan for Week 25 of 2012
Here in Duluth it’s been raining for WEEKS and we finally have a beautiful day with a bright sun, blue skies, and a puffy white cloud every once in a while. So we’re taking this opportunity to grill out. Husband took over the main course (chicken and beef steak marinated in something that includes lime, chipotle peppers, and garlic) and that left me with finding something else to do. Continue reading Black Bean & Corn Salad with Cilantro Lime Dressing
My husband found this recipe for Avocado & Cilantro dressing from Guilty Kitchen and it sounded too good not to make it immediately. So we did. But we had to edit a few things because, well… it didn’t work out so well the first time around.
The original recipe called for far too much vinegar for my taste so I added another avocado, 1/4 C olive oil and 3/4 C water. Even after these changes it still was too strong on the vinegar so I added probably somewhere close to 1/8 C sugar.
For my taste, the vinegar is still quite strong, but my husband likes it a lot so I guess it’s a good thing that after all of the additional ingredients we ended up with about half a gallon of the stuff. I prefer to eat it on a salad with plenty of sprouts and cucumbers.
If I make this again I’ll probably cut the vinegar down to just a few tablespoons at the most.