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Tag: avocado

Keto Avocado Brownies

One of the biggest hallmarks of the Keto Diet is that sugar is a big no no. This means that most sweets and baked goods are off the table unless they’re specially made to be keto-friendly.

These brownies are pretty tasty too, not nearly as sweet as regular brownies with the texture of fudge. The avocado makes the brownies very creamy, and if you’re not an avocado lover, then you’re in luck because you cannot even taste it in the brownies!

I like using stevia for this recipe, but you can use any sweetener substitute you like! There are tons of sweetener conversion charts on the internet, so feel free to use those! Also, feel free to add whatever mix-ins make you happy, whether it be nuts, keto friendly chocolate chips, or sugar free frosting (we like cream cheese!).

And just so you can make sure you’re not going over your net carbs for the day, these brownies have 2.8 net carbs per brownie!

Get the recipe here.

July 28, 2019
Bacon and Guacamole Grilled Cheese

Nothing is better than a lovely grilled cheese sandwich. Breakfast, lunch or dinner, it doesn’t matter what time you have it.

Two days ago we reviewed what was basically a grilled cheese with a ton of roasted vegetables and not one, but two types of cheese. Before this, we’ve had tomato soup with grilled cheese croutons and even grilled cheese with pears in it. There are so many combinations it’s hard to fathom sometimes.

So we decided to shove some bacon and guacamole into a classic grilled cheese sandwich. First make some guacamole (you can find our recipe here). Make some bacon and toss them in.

I definitely recommend using a mixture of cheddar cheese and mozzarella cheese with the guacamole and bacon. Oh, and if you can find a nice sourdough? Use that. Definitely, use that.

April 12, 2019
Cumin and Lime Spiked Grilled Skirt Steak with Avocado Corn Relish: Cookbook Review

This recipe is from Susan Feniger and Mary Sue Milliken from the Border Grill.

Zoe’s Take:
9/10

I really enjoyed this steak and that’s saying something because I am easily bored by steak. The cumin comes on really strong and it’s supported really well by the lime. I marinated my meat for 24 hours and the meat was quite tender, but I really want to go for 48 and see how tender it gets then. the avocado corn relish is amazing, I want to eat it on everything. My biggest issue is the marination time, and also, I prefer not to use skirt steak unless I have access to a grill (which I do not at the moment).

Eric’s Take:
9/10

I was skeptical with this recipe at first. I had made something similar before, and it wasn’t my favorite to say the least. However, this recipe called for toasting cumin seeds and that made a big difference. The aroma held up to the other strong flavors. The cilantro paired well with the jalapeños, making it not only complex, but delicious. The accompanying corn relish was incredible. By far my favorite bite from this cookbook yet. This recipe lost a point due to the choice of meat. Skirt steak is not always available and is typically better grilled. The long marinade time required to develop a stronger flavor and break down the meat means you can’t just make this dish on a whim. There needs to be long preparation. However, other cuts would likely work very well with this recipe too.

February 20, 2019
Huevos Rancheros

On this lovely Monday, we are celebrating a holiday called: President’s Day! In order to celebrate correctly, and have some fun, Eric and I looked up the documented favorite foods of all the Presidents!

Some were incredibly boring, old fashioned or gross, and some were just not so doable. We settled on this delicious dish, a favorite of our 43rd President, George W. Bush. According to the Lifestyle section of Wide Open Eats, W. would have a post-church meal of Huevos Rancheros every Sunday they weren’t at Camp David.

Traditionally, this is a breakfast dish served in the style of large mid-morning fare on rural Mexican farms. The main ingredients are tortillas, eggs, a tomato-chili sauce, refried beans, rice, avocado or guacamole.

In order to make one that I would eat, and that I could keep improving on, I changed some of the ingredients to make mine. I did not use refried beans as I don’t like them, used a salsa verde sauce, and fresh tomato salsa and added a cheese element that isn’t necessary tradional. I kept the rice and the avocado of course because who doesn’t want that?

Sound good? Find the recipe here.

February 18, 2019
Vietnamese Spring Rolls with Peanut Dipping Sauce

While I am not providing your a recipe for these spring rolls this time around, rest assured they are fairly easy to make. They require rice wrappers that you must soften yourself in a bowl of water prior to using.

The reason that I am not giving you a recipe for these is because I plan on making more (lots more) with less traditional filling. I’ve never been one for doing something the classic way, so, if I’m going to give you a recipe, it’s going to be my take on it.

Classically, these spring rolls have prawns (or shrimp), vegetables, pork and rice vermicelli in them. These are served fresh and cold.

The ones I made here are entirely vegetarian (no pork or shrimp). Consisting of mango, avocado, vermicelli, red onion, carrots, green onions and cucumbers, these spring rolls are perfect to eat on a warm day, or when you just need something light.

January 24, 2019