Tag Archives: Avocado

Sweet Potato Quinoa Cakes – Paleo, Gluten Free and Vegan

Sweet Potato Quinoa Cakes

sweet potato quinoa cake paleo gluten free vegan protein dairy free avocadoThese little beauties are so delicious! Not only are they delicious and sweet but they are paleo, gluten free and vegan too. I’m all for eating healthy but I’m also all for delicious food. Clearly, you can have both. They are filling and full of protein from the quinoa.

As soon as I stumbled across this recipe, I knew I had to make them. I made a couple of changes to suit my tastes and they came out amaze-balls!

These were really easy to put together. Make the quinoa while microwaving the sweet potatoes, then mix everything all together, form into patties, bake and done.sweet potato quinoa cake paleo gluten free vegan protein dairy free avocadoI had mine with a dollop of a deliciously creamy avocado lime dressing but you could use regular guacamole or plain because they are super tasty and delicious on their own.

sweet potato quinoa cake paleo gluten free vegan protein dairy free avocado

Sweet Potato Quinoa Cakes - Paleo, Gluten Free and Vegan
 
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Author:
Recipe type: Paleo, Gluten Free, Vegan, Dairy Free
Serves: 12 - 15 patties
Ingredients
  • ***I ALWAYS RECOMMEND ORGANICS WHENEVER POSSIBLE***
  • SWEET POTATO CAKES:
  • 2 medium organic sweet potatoes
  • 4 or 5 organic scallions, using the white part (diced small)
  • 2 cups organic vegetable broth
  • 1 cup uncooked organic quinoa
  • ¼ cup olive oil
  • 1 teaspoon cumin
  • ½ teaspoon sea salt
  • AVOCADO DRESSING:
  • 1 ripe organic avocado
  • 1 Tablespoon olive oil
  • 1 Tablespoon organic sesame tahini
  • juice from half of a lime
  • pinch of salt
Instructions
  1. SWEET POTATO CAKES:
  2. Preheat oven to 350.
  3. Line a baking sheet with parchment paper, set aside.
  4. Carefully poke lots of holes with a knife in the sweet potatoes, place on a microwave safe plate and microwave for 10 minutes. Turn over and cook for another 10 minutes. Use your knife to determine if the sweet potatoes are cooked thoroughly. They should be nice and soft. If they are not quite done yet, turn them over again and cook for an additional 3 minutes at a time until they are done.
  5. While the sweet potatoes are cooking, prepare your quinoa. Combine quinoa and vegetable broth, bring to a boil. Reduce heat to a simmer, cover, cook for 15 - 20 minutes, stirring every 5 minutes until all of the liquid is cooked away and absorbed by the quinoa.
  6. Remove skin and place cooked sweet potatoes in a large bowl. Use a fork to mash potatoes against sides of bowl until only small chunks of potato appear. Stir in quinoa, scallions, garlic, salt and cumin, stirring to thoroughly combine ingredients.
  7. Using wet hands, shape sweet potato/quinoa mixture into palm sized patties and place on prepared baking sheet.
  8. Lightly brush each patty with olive oil.
  9. Bake for 15 minutes. Turn over, brush with olive oil and bake for another 15 minutes.
  10. AVOCADO LIME DRESSING:
  11. Combine all ingredients in a blender, I used my Nutribullet. Blend until combined. I left mine a little chunky just because that's my preference but you can blend it until it's super creamy if that's what you like.
  12. Store in a covered bowl for up to 3 days.

 

Creamy Garlic Avocado Cauliflower Mash

Creamy Garlic Avocado Cauliflower Mash

Creamy Garlic Avocado Cauliflower Mash fiber coconut milk Parmesan cheese healthy low carb

We are still here in gorgeous South Dakota. Yesterday we went to Mount Rushmore and marveled at this piece of Americana. Pictures definitely don’t do it justice.

TheOrganicRabbit.com

Then we went on some gorgeous nature drives through Custer State Park. We stopped off at the grocery store first to and pick up a bag of apples and carrots because we were told there would be wild burros that we could feed. What we didn’t like is that we were told that people feed them crackers and cookies. CRACKERS AND COOKIES? Well we couldn’t have that so we got them some healthy snacks. Of course we did 🙂

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Happy Burros 🙂

TheOrganicRabbit.com

After a long day of seeing incredible views we were hungry. We stopped off in a little town called Keystone, SD. I really wanted to find something to eat that I couldn’t find at home and I did. (I apologize in advance to the vegan/vegetarian souls.) I had bison ribs. If I do eat meat, I choose bison because it is very lean and has a lot less fat. Of course I was offered the typical potato side dish and bread of which I turned both down. But, this recipe for Creamy Garlic Avocado Cauliflower Mash would have gone PERFECT. It’s a healthy comfort food side!

I do love mashed potatoes but don’t love the actual potato so much. Not because they aren’t delicious but I don’t love the starch content and that they metabolize as sugar in the gut. They are high on the glycemic index which is the method in which to measure how certain foods spike blood sugar and insulin levels.

Creamy Garlic Avocado Cauliflower Mash fiber coconut milk Parmesan cheese healthy low carb

But you don’t need to give up the creamy garlic mashed potato flavor. Simple substitutions make all the difference in terms of creating a healthy side that is gluten free, full of fiber, protein, good fats, low-calorie and low in carbs.

Creamy Garlic Avocado Cauliflower Mash fiber coconut milk Parmesan cheese healthy low carb

Since cheese isn’t included on the paleo or vegan diet, you can omit the cheese or use nutritional yeast instead and make this true paleo and vegan.

{ I always choose organics whenever available }

Creamy Garlic Avocado Cauliflower Mash
 
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Author:
Recipe type: Low-carb, Low-fat, Paleo, Vegan
Ingredients
  • 1 medium head of cauliflower
  • 1 ripe avocado, mashed
  • 1 Tablespoon green onion, chopped (the white part)
  • 1 Tablespoon green onion, chopped (the green part)
  • 3 Tablespoon full fat coconut milk
  • 3 Tablespoon shredded Parmesan cheese
  • 1 teaspoon minced garlic (I use the kind from a jar)
  • dash salt/pepper
Instructions
  1. Cut cauliflower into florets and boil in a large pot for 15 minutes until very tender.
  2. Drain cauliflower and using a potato masher, mash cauliflower until there are no more lumps. You could also put it in a food processor if you like. I just used a masher.
  3. In a large bowl combine mashed cauliflower and all other ingredients.
  4. Garnish with chopped green onions.
  5. Serve warm. Reheat in the microwave if necessary.

 

 

 

Rich and Delicious Dairy-Free Chocolate Pudding

Rich and Delicious Dairy-Free Chocolate Pudding

avocado chocolate pudding dessert vegan paleo dairy free honey almond milk

If I served you this pudding you would be telling me how yummy, creamy and chocolaty it is in between mouthfuls. Then when I told you what the magic ingredient is you might unfriend me for lying to you. But I swear it’s the truth.

Rich Creamy Chocolate Avocado Pudding Dairy Free

Want to know? Keep reading only if you promise not to call me a liar.

Rich Creamy Chocolate Avocado Pudding Dairy Free

AVOCADO! Seriously, AVOCADO! 

When I first read the ingredients I honestly was going to make it expecting to say “do not fall for this”.

But gosh darnit to all heck, this was SO good! Excuse my language. It’s rich, chocolaty, dairy-free, gluten-free, paleo and vegan optional – if you are into that sort of thing. Quick and easy to make so why not just give it a try.

Rich and Delicious Dairy-Free Chocolate Pudding
 
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Author:
Recipe type: Paleo, Vegetarian, Dairy Free, Gluten Free
Serves: 1
Ingredients
  • 1 medium avocado, ripe
  • 2 - 3 Tablespoons unsweetened cocoa powder
  • 2 Tablespoons raw honey (can sub with agave nectar)
  • 6 Tablespoons almond milk (unsweetened or sweetened )
Instructions
  1. Peel and cube avocado and put all ingredients into a blender (I used my Nurtribullet).
  2. Blend until good and creamy.
  3. Serve, eat and smile.

 

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Coconut Shrimp Cakes with Creamy Avocado Dressing

Coconut Shrimp Cakes with Creamy Avocado Dressing

shrimp shellfish paleo coconut avocado cake onion protein

A little twist on the typical crab cake. I had a pound of frozen shrimp in the freezer and went on a search for a paleo, gluten-free shrimp recipe. I stumbled on this one and followed it to a “t”.

shrimp shellfish paleo coconut avocado cake onion protein

The only tweak I did make from the original recipe was pairing the shrimp cakes with this tasty, creamy avocado dressing. it was simple to whip up and really light and creamy.

shrimp paleo coconut avocado cake onion protein shellfish

I topped some mixed greens with the shrimp cakes, added a dollop of creamy avocado dressing, a squirt of lemon and sprinkled the green onions on the top. Delectable.

This recipe can easily be made gluten-free by using gluten-free sriracha.

{ I always use organics whenever available }

Shrimp Cakes with Creamy Avocado Dressing
 
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Author:
Recipe type: Paleo, Gluten-Free
Serves: 4
Ingredients
  • SHRIMP CAKES:
  • 1 pound cooked shrimp (shelled, cleaned, tails cut off)
  • 1 cup dried, unsweetened coconut, divided (⅔ cup, ⅓ cup)
  • 2 diced green onions (keep the white part and the green part separate)
  • 1 teaspoon Dijon mustard
  • 1 egg
  • Squirt of sriracha
  • Zest from 1 lemon
  • 1 lemon wedged
  • A generous pinch of salt and pepper
  • 3 -5 Tablespoons coconut oil for cooking
  • DRESSING:
  • 1 avocado
  • 2 teaspoons wasabi paste
  • ⅓ cup Water
  • 1 Tablespoon Coconut Aminos (can sub with soy sauce)
  • 1 Tablespoon red pepper infused rice vinegar
  • Dash of Sea Salt
Instructions
  1. Put cooked shrimp in food processor and pulse until shrimp is the finely chopped, almost paste-like.
  2. In a medium bowl combine shrimp, ⅔ cup shredded coconut, white parts of green onions, dijon mustard, egg, sriracha, lemon zest, salt/pepper. Combine with a fork until all ingredients are well blended.
  3. Place ⅓ cup of the remaining coconut in a separate small bowl.
  4. Heat 3 tablespoons coconut oil on medium/low. To test oil, drizzle a drop of water in the pan and see if it pops. If it does, your oil is ready.
  5. Form about 2 - 3 tablespoons of shrimp mixture into a flat patty, about a ½ inch thick.
  6. Sprinkle one side of the patty with shredded coconut (press it into the patty), turn it over and do the same on the other side.
  7. Place patty in heated oil. Cook about 3 - 4 minutes each side until nicely browned.
  8. Repeat until all patties have been cooked. You may have to do 2 rounds as all the patties may not fit in your pan at one time.
  9. Place cooked patties on a plate lined with a couple of paper towels to soak up excess oil.
  10. DRESSING:
  11. Place all ingredients for dressing in a food processor and blend thoroughly.
  12. SERVING SUGGESTION:
  13. Top some mixed greens with shrimp cakes, a dollop of avocado dressing, a squirt of lemon and a sprinkle of green onions.
  14. Enjoy!

 

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Gluten Free Avocado Fries

Gluten Free Avocado Fries

avocado fruit good fat creamy vegan gluten free panko healthy fries

I love love love avocados and can never find enough ways to incorporate them into my diet. Not only are they rich and creamy but they can be used as a substitute for eggs in baking, as a great substitute for mayo in dips, great in pretty much any lettuce wrap, etc.

avocado fruit good fat creamy vegan gluten free panko healthy fries

Let’s not forget the nutritional goodness of the avocado. Did you know that the avocado has nearly 20 beneficial vitamins and nutrients. It is also full of good fats.

I used gluten free panko crumbs but you can make your own by crushing gluten-free corn flakes (a little tip from my good friend Tracy). Plus you can use any spices you prefer in the almond meal/flour mixture. Make em spicy, make em sweeter, it’s up to you.

avocado fruit good fat creamy vegan gluten free panko healthy fries

I dipped mine in a ranch flavored greek yogurt dip but a nice lemon dressing or chipotle would be great too. If you serve these for a party, offer a variety of dips for everyone’s tastes.

avocado fruit good fat creamy vegan gluten free panko healthy fries

{ I always choose organics whenever available }

Gluten Free Avocado Fries
 
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Author:
Recipe type: Gluten Free, Vegetarian
Serves: 2
Ingredients
  • 2 ripe (not too ripe) avocados
  • 2 eggs
  • 1 cup gluten free panko crumbs (can sub with crushed gluten free corn flakes)
  • ½ cup almond meal/flour
  • ¼ tsp paprika
  • ⅛ tsp cumin
  • dash salt/pepper
  • Cooking spray (I used coconut oil spray)
Instructions
  1. Preheat oven to 425.
  2. Place a wire baking rack on top of a baking sheet and spray with cooking spray.
  3. Set up 3 bowls: 1 bowl for almond flour, paprika, cumin, salt/pepper tossed to combine everything. 1 bowl for 2 whisked eggs. 1 bowl for panko crumbs.
  4. Press avocado slice into flour mixture covering on both sides then dredge through egg and finally press into panko crumbs on both sides.
  5. Transfer breaded slices to wire rack.
  6. Once all slices are prepared and on the wire rack, give your slices a spray with cooking spray and bake for 10 minutes.
  7. After 10 minutes flip over, spray again lightly with cooking spray and bake for an additional 7 minutes.
  8. Enjoy.
  9. Store uneaten fries in the fridge and microwave for 20 seconds to reheat.

 

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