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.
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.
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.
I found this recipe a while ago but kept putting off making it for some reason. I’m seriously ticked that I have missed out on eating these for so long. They are so super fudgy, chocolatey, soft, creamy and melt in your mouth.
I was a little skeptical when I found this recipe which is probably why I put it off for so long but I figured since I had all of the ingredients in my kitchen already and the fact that a 10 year old could make them, why not just finally go for it. These are a close second to boiling water as far as being easy. Ready in 30 minutes too!
Did I mention there are only 5 ingredients? The only ingredient not included in the picture below is the vanilla. These are little fudgy fudge bites from heaven and bonus – they can be made vegan just by using maple syrup instead of raw honey.
I know, I know, it all sounds too good to be true. After you make them you’ll see why I was ticked off at not making them sooner.
If the little ones are going to be enjoying these (cause they will enjoy them), I recommend making the pieces bite size because they do melt in your hands pretty fast and it might get a little messy if you give them a big piece at one time. You’ll thank me for this little tip 🙂
When I think of nachos all I can think about is stale gmo corn tortillas fried in oil covered in orange fat laden processed cheese.
This is my healthy gluten free version of nachos that makes me forget that I even entertained the thought of that nasty concession stand version of nachos.
Think “ADULT NACHOS” or “SOPHISTICATED CHIPS AND DIP”
Only 3 ingredients – crunchy munchy cheesy and sweet all at the same time. I eat these a lot. I feel like I’m indulging in some fancy treat.
(Did I see you crinkle your nose when you saw the ingredients?)
A serving size of sea salt quinoa chips, a scoop of organic ricotta cheese and drizzle it with some raw honey that I heated in the microwave until it was in a liquid state. Drizzle the honey over the ricotta and dig in. Try it, they are mmm good (and gluten free)!
I was window shopping at Whole Foods last week and found a pre-cut package of organic slaw. It had red cabbage, white cabbage and a few diced red onions. Looked delicious. Then I saw a package of organic pre-cut multi-colored carrots. Someone saved me a ton of time because all I have to do now is make a delicious tahini goddess dressing.
New to tahini? Here is a brief summary:
About.com describes tahini as a ground sesame seed paste, similar to peanut butter. It is a creamy, oily, and smooth nut butter rich in calcium. Look for tahini in a glass jar or a can, and sometimes in a powdered, dehydrated form in health food stores, or in the ethnic foods aisle of your regular grocery store. You can also find fresh tahini in the refrigerator section next to the hummus in larger well-stocked grocery stores.
Tahini has 9 grams of protein per 2 tablespoons. It reminds me of thin peanut butter. This recipe has a tangy peanutty flavor, really really good.