All About: Avocados

I recently posted a few recipes using avocado. You may hear that avocados are healthy and they contain healthy fats, but that’s not all. There is so much more to learn about avocados.

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Did you know?

  • There are more than 80 varieties of avocados. The most common is the Hass avocado. The original mother tree of avocados still stands in California.
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  • Acocados are actually a member of the berry family.
  • The avocado is also known as an alligator pear, due to its shape, green skin, and rough texture. And apparently you can get a t-shirt that says it too!
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  • Half a medium sized avocado has 160 calories and provides 15 grams of heart healthy unsaturated fat, with only 2 grams of saturated fat.
  • Along with providing healthy fats, avocados are a good source of fiber, potassium, vitamin C, vitamin K, folate, and vitamin B6.
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  • Avocados can be a part of many restricted diets. They are gluten free, dairy free, vegan, vegetarian, and cholesterol-free.
  • On Super Bowl Sunday, Americans consume about 8 million pounds of guacamole. For Cinco de Mayo, it’s 14 million pounds.
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  • Avocados can be used as a face mask for beautiful skin. Avocados have biotin which helps prevent dry skin. Combine 1/2 avocado (mashed), 1 tsp honey, and 1 tsp of greek yogurt.
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  • How to easily slice an avocado:
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Strawberry Nutella Wontons

I had leftover wonton wrappers from this recipe, so I decided to use them for dessert!

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Strawberry Nutella Wontons
Makes 12 wontons

 

Ingredients:
12 wonton wrappers
1/4 cup nutella
1/2 cup strawberries, chopped
1 egg
1 tsp cinnamon
1 tsp sugar

Directions:
1. Preheat the oven to 350 degrees.
2. Put 1 tsp of nutella and 1 tsp of strawberries in the center of the wonton wrapper.
3. Whisk the egg for an egg wash mixture. Brush the edges of the wontons with the egg wash and fold over two points across from each other of the wonton wrappers to close forming a triangle.
4. Mix together the cinnamon and sugar. Brush the egg wash on the top on the wontons and sprinkle with the cinnamon and sugar.
5. Bake in the oven for 5-7 minutes, until golden brown.


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(per wonton)

 

Enjoy!

Ultimate Chicken Avocado Grilled Cheese

It’s the continuation of avocado week here at RDelicious Kitchen. The California Avocado Commission is the sponsoring a recipe contest through Recipe Redux challenging members to create the perfect summer get-together dish using California Avocados.
Incase you missed my first two avocado inspired recipes, check them out:
Smoked Salmon Avocado Tartlets
Salmon, Avocado, Cucumber Roll Ups

Disclosure: By posting this recipe I am entering a recipe contest sponsored by the California Avocado Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

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Ultimate Chicken Avocado Grilled Cheese
Makes 1 sandwich

 

Ingredients:
2 slices whole wheat bread
2 ounces cooked chicken breast, shredded
1 oz part skim mozzarella cheese, shredded
2 slices of tomato
1/4 avocado
1 tbsp light ranch dressing

Directions:
1. Lightly toast the bread. (This is my secret for a perfectly crisp grilled cheese without using butter on the bread. Helps cut back on saturated fat.)
2. Mash the avocado with the ranch dressing.
3. Put a pan over medium heat. Layer the avocado and ranch mixture, tomato, chicken, and cheese between the bread.
4. Place the grilled cheese in the pan and push down on one side with a spatula.
5. Cook until each side is golden brown and the cheese has melted.
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(nutrition facts based on using myfitnesspal)
 

 

Enjoy!

 

Check out all the other Recipe Reduxers recipe contest submissions on the link below.



Salmon, Avocado, Cucumber Roll Ups

It’s going to avocado week here at RDelicious Kitchen. The California Avocado Commission is the sponsoring a recipe contest through Recipe Redux challenging members to create the perfect summer get-together dish using California Avocados.

Disclosure: By posting this recipe I am entering a recipe contest sponsored by the California Avocado Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

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As I was creating my first avocado recipe for the recipe contest, I thought of variation that sneaks in some vegetables. As a (soon to be) RD, I am always looking for ways to sneak in more vegetables into my recipes.

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Salmon, Avocado, Cucumber Roll Ups
Makes 24 roll ups

(serving size: 2 roll ups)

Ingredients:
2 cucumbers
3/4 cup chive cream cheese, soften
3 ounces smoked salmon, diced
1/2 California avocado, diced
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Directions:
1. Using a mandolin, thinly slice the cucumbers lengthwise.
2. At one end of the cucumber, put a dollop of cream cheese, avocado, and smoked salmon.
3. Gently roll up the cucumber with the filling and secure with a toothpick.

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(nutrition facts based on using myfitnesspal)
  

Enjoy!

Question: If you were at a party and both the smoked salmon avocado tartlets and the salmon, avocado, cucumber roll ups were being served, which would you go to first?

Check out all the other Recipe Reduxers recipe contest submissions on the link below.



Smoked Salmon Avocado Tartlets

It’s time for my first Recipe Redux Recipe Challenge!! The California Avocado Commission is the sponsor this month.
This month, the Recipe Redux is challenging members to create the perfect summer get-together dish using California Avocados. This delicious green fruit is in peak season from March through September, so it is an ideal fresh seasonal ingredient to add to the dish you are bringing to your next backyard barbecue, pool party or upcoming Labor Day picnic.

Disclosure: By posting this recipe I am entering a recipe contest sponsored by the California Avocado Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

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I have a few avocado recipes up my sleeve to submit for the recipe contest. I decided to start with an appetizer.

 

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Smoked Salmon Avocado Tartlets
Makes 24 tartlets
(serving size: 2 tartlets)

 

Ingredients:
24 wonton wrappers
3/4 cup chive cream cheese, soften
3 ounces smoked salmon, diced
1/2 California avocado, diced

Directions:
1. Preheat the oven to 350 F. In a mini muffin tin, push the wonton wrappers into the tins to form little cups. Bake for 10 minutes, until golden brown.

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2. Put the cream cheese in a ziplock bag. Cut one corner off of the ziplock bag, and squeeze about a 2 teaspoon size dollop into the wonton cups after they have cooled.
3. Fill the cups with pieces of the smoked salmon and avocado.

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(nutrition facts based on using myfitnesspal)

 

Enjoy!

Click on the link below to check out the other recipe submissions for the contest.



Blueberry Quinoa Bars

July 2013 Recipe Redux submission is here!


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What is Recipe Redux? Click here to learn all about it!

July 2013 Theme: Have Snacks, Will Travel!

Sometimes, the food is the best part of the journey. Be it business travel or a road trip for pleasure, share your favorite travel snacks/mini meals. Do you pack a special treat for the road to eat in the car or at rest stops? Or do you have a tried & true snack that makes it safely through airport security? Share your healthy recipe for road trip nourishment.

This was a perfect theme for me because I am currently on vacation right now and I needed to pack snacks for my travel time yesterday. I always like to pack snacks with me when I am traveling. It ensures that I will have a healthy snack and plus saves money from buying snacks that are way over priced at the airport.

I love these bars because they are super filling and easy to carry in your bag.


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Blueberry Quinoa Bars
Makes 8 servings

 

Ingredients:
1/2 cup whole wheat flour
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/3 cup unsweetened applesauce
2 tbsp brown sugar
2 tbsp maple syrup
2 egg whites
1 tsp vanilla extract
3/4 cup cooked quinoa
1/2 cup rolled oats
1/2 cup dried blueberries
1/2 cup pecans, chopped

Directions:
1. Preheat the oven to 375 degrees. Spray an 8×8 baking dish with cooking spray.
2. In a small bowl combine the flour, salt, baking soda and baking powder.
3. In a large bowl, mix together the applesauce, brown sugar, maple syrup, egg whites, and vanilla until combined.
4. Slowly add in the flour mixture until combined. Do not over mix.
5. Gently fold in the quinoa, oats, blueberries and pecans.
6. Pour into the prepared baking dish and bake for 12-14 minute, until golden brown.
7. Remove from oven and let cool. Cut into 8 even bars and wrap individually for a perfect traveling snack!

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Enjoy!

Click on the link below to look at all the other submissions



Crab Stuffed Portobello Mushrooms

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Crab Stuffed Portobello Mushrooms

Makes 6 servings

Ingredients:
6 portobello mushrooms
1 pound crab meat (can use imitation crab)
1 cup panko (can substitute with breadcrumbs)
1/3 cup celery, chopped
1/3 cup onion, chopped
1/3 yellow bell pepper, chopped
1 clove garlic, minced
2 egg whites
1 tbsp parsley
1/4 tsp paprika
1/4 tsp salt
1/4 tsp pepper
2 tbsp balsamic vinaigrette
Directions:
1. Preheat the oven to 375 degrees F.
2. Remove stems and scrape out the gills with a spoon. Brush both sides of the cap with olive oil and season with salt and pepper. Pop in the oven for 7 minutes.
3. Saute the celery, onions, yellow pepper, and garlic in olive oil until onions become translucent.
4. Combine all the ingredients in a bowl and evenly stuff the mushrooms.
5. Put back in the oven for 25 minutes.

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Enjoy!

Recipe ReDux: Summer Salad with Lemon Chia Seed Dressing

I recently joined Recipe ReDux. What is Recipe ReDux you ask? As the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of The Professional Palate Blog), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.


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June 2013 Theme: Sowing Seasonal Seeds
No matter the season, a scattering of seeds can jazz up the flavor, texture and nutrition profile of just about any dish. Whether it’s a chilled chia seed pudding or a hearty roasted vegetable salad with a sunflower seed crunch, show us how you sow your favorite seeds in a recipe reflecting the season in your part of the globe.

It’s officially summer, so I created a fresh summer salad with a raspberry lemon chia seed dressing.

Summer Salad with Raspberry Lemon Chia Seed Dressing


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Dressing

Ingredients:

1 (6 oz) container Chobani raspberry yogurt
1 tbsp agave nectar (can use honey)
lemon zest from one lemon
2 tbsp lemon juice
2 tbsp chia seeds
1/4 cup olive oil
1 tbsp water (if needed)

  

Directions:

1. Stir together the yogurt, agave nectar, lemon zest, lemon juice, and chia seeds.

2. Whisk in olive oil slowly and vigorously. Whisk in water if needed for a thinner consistency.

 

Salad ingredients:

  • Spinach/Arugula mix
  • Green apple
  • Raspberries
  • Feta or Goat cheese
  • Sunflower seeds

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Enjoy!

Lemon Rosemary Orzo

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Lemon Rosemary Orzo
Makes 4 servings

 

Ingredients:
1 cup orzo
1 tbsp olive oil
1/2 lemon (or 2 tbsp lemon juice)
2 tbsp rosemary, chopped

Directions:
1. Cook orzo according to package directions.
2. Stir in the olive oil, squeeze lemon juice, and rosemary.

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Enjoy!

Pumpkin Muffins

I know it isn’t fall or “pumpkin” season right now, but I can eat anything pumpkin all year round.
Pumpkin is an excellent source of vitamin A, fiber, and naturally low in fat. So let’s add pumpkin to our muffins. These muffins are great for a grab and go breakfast with a piece of fruit and it will keep you full all morning.
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Pumpkin Muffins

Makes 9 muffins

Ingredients:

1½ cups whole wheat flour
1 cup  pumpkin puree
3 large eggs
1 tsp baking powder
1 tsp baking soda
½ tsp  ground cinnamon
1½ tsp pumpkin pie spice
1/8 tsp salt
1/4 cup agave nectar (can substitute with honey or sugar)

Directions:

1. Preheat oven to 350℉. Spray muffin tins with cooking spray or use cupcake liners.

2. Combine the whole wheat flour, baking powder, baking soda, cinnamon pumpkin pie spice, and salt.

3. In a separate bowl, combine the pumpkin, eggs, and agave. Gradually add the dry ingredients to the wet ingredients. Mix until combined. (Do not over mix – it will create a tough muffin with tunnels)

4. Bake for 20 minutes.

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Enjoy!!