The creamy avocado dressing with fresh lemon and tarragon makes this egg-topped salad a springtime favorite.
Is anyone else out there craving something vegetable-y and healthy that’s NOT soup? Spring has definitely arrived here in Arizona. The desert is in full bloom, everyone is sneezing like crazy, and we’ve got temps in the 80s, and even low 90s, which means it’s time to pack away the stock pot, ’cause it’s salad weather! Continue Reading..
How about some fun finger food! Avocado, black beans, and a punch of Mexican flavors baked up in an egg roll.
Hello, Meatless Monday, Taco Tuesday or Superbowl Sunday – here’s a twist on Mexican fare that everyone will love for any or all of the above mentioned days. All of your favorite Mexican flavors (and guacamole ingredients) wrapped up all nice and snug in a fun to eat egg roll wrapper that’s baked instead of fried. Can you say Olé!? I mean, why should Chinese food have all the fun? Continue Reading..
Remember when avocados used to be that exotic and curiously interesting food found only in Mexican restaurants? Well, times have changed, and avocados are definitely now the cool kids on the block – the fruit that every other member of the produce aisle wants to be! They’re lovely, luscious and deliciously decadent to eat, and now they’re popping up everywhere – even in dessert.
Even though they’re high in fat (that’s what makes them so buttery and luscious), avocados are one of the healthiest foods you can eat. They’re full of monounsaturated fat that can help to reduce your cholesterol. Here’s another bit of news – a very recent study showed that avocados could help with weight loss, and keep your insulin levels more stable, if you eat ½ of an avocado at lunch. They’re also full of lots of vitamins, minerals and antioxidants, and they help to boost the nutrients in other foods you eat. So – no, they’re not just a pretty green thing to put on your chips anymore. Continue Reading..
Remember how I’m on a mission to add more colorful salads to my winter dinners? Again, it’s not that I don’t like them, but for some reason, in the winter time, I just don’t make many salads. Whenever I do, I rejoice in how colorful and fresh and delicious they are – kind of like a burst of spring or summer in the middle of an all too dreary time of the year.
So the other day I was scouting the aisles at Sprouts (do you have them by you?) and I spied Forbidden Rice. Sounds ominous, I know, but I’ve read about it, and was curious. It’s almost black looking uncooked, but while it’s cooking, the water turns brilliant purple! So purple, I totally expected to smell grape or blueberry or something crazy like that when I lifted the lid. Continue Reading..
Almost every December I threaten to scrap all of the Christmas baking, decorating, shopping, wrapping, etc. and take a nice family vacation somewhere warm instead. My kids are in their 20s, so this isn’t really as horrible as it sounds. In fact, they’ve been warming to the idea ever since I talked them into having Thanksgiving in Costa Rica a few years ago. It was heavenly, and I cooked a turkey breast for dinner when we got back. No worries 🙂
As much as I love the thought of escaping to somewhere warm right now, it’s not going to happen again this year. Instead, I’m stocking up on fresh Hass avocados. I know that sounds a little bit crazy, but avocados just put me in a warm weather frame of mind. And they’re quite a bit less expensive than airfare.