Avocado Toast (gf)

Avocado Toast (gf)

Avocado Toast (gf)
This is my take on my favorite meal that I order from Kaleidoscope at the Madison Improvement Club. I could literally eat this everyday and not get tired of it! 🙂

the ingredients:
4 large eggs
4 slices gluten-free bread (I used Udi’s)
1 ounce micro greens
Juice of 1 lemon
extra-virgin olive oil
pinch of paprika
pink himlayan salt salt
freshly ground black pepper

the method:

  1. Fill a medium saucepan about two-thirds with water and bring it to a boil. Lower the temperature so that the water is at a rapid simmer then carefully lower the eggs into the water. Cook the eggs for 7 minutes.
  2. Meanwhile, coat each slice of bread with some oil then place on a grill pan over medium heat until toasted to your liking.
  3. While the bread is cooking, prep the avocados. Cut, pit, and peel the avocados then place in a bowl with lemon juice, salt and pepper. Use a fork to mash the ingredients together.
  4. When the eggs are ready, drain them, and place them in a bowl of ice water. Carefully crack and peel the egg (slip a teaspoon under the egg shell to help you to carefully remove the shell) then halve. Top the toast with the mashed avocados, the halved eggs, some micro greens. Finish with a pinch of paprika, salt and pepper and serve immediately.

Warm Green Goddess Rice Bowl (GF)

warm green goddess bowl

Warm Green Goddess Rice Bowl (GF)
serving size: 1 bowl
1/2 cup cooked brown rice
1 tablespoon coconut oil
1 clove garlic, minced
1 shallot, minced
1 handful kale, stalk removed and leaves chopped
1 small handful baby spinach
3 slices of halloumi, sliced
1 Egg
1/3 lemon
1/2 ripe Avocado

the method:

  1. Cook the rice according to its package. I like to use the microwaveable pouches available at Trader Joe’s to save time. Plus, it yields PERFECTLY cooked rice in 3 minutes.
  2. You will need two frying pans on the go at once. Place some coconut oil in both pans.
  3. In one frying pan, add the garlic, and cook until fragrant. Place the kale and spinach in and saute in the pan till just soft. You want it to just start to pop in green color.  Remove the pan from the heat and arrange on your plate/bowl.
  4. In your other pan, place your halloumi in and turn once it become golden and soft. Keep the halloumi off to one side on the pan, and use the other side to fry your egg.
  5. Arrange your bowl, green mix on the bottom egg and halloumi, I serve mine with a wedge of lemon and avocado on the side.

Rainbow Chopped Salad (V)(GF)

rainbow1Rainbow Chopped Salad (V)(GF)
the salad ingredients:
large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper, seeded and chopped
1 pint cherry tomatoes, chopped
1/2 english cucumber, chopped
2 cups corn
1/2 red onion, chopped
rainbow2
Cilantro-Avocado Dressing (V)(GF)
the dressing ingredients:
1 cup loosely packed cilantro, stems removed and roughly chopped
1 avocado, smashed
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1 to 2 garlic cloves
1/4 cup avocado oil (or olive oil)
1 1/2 tsp. white wine vinegar1 tsp. agave nectar
1/8 tsp. salt

the method:

  1. Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
  2. Finely chop romaine, bell pepper, tomatoes and onion.
  3. Place all ingredients in a large bowl and stir to combine.
  4. Toss with desired dressing and serve.

 

Toast with Avocado-Basil Spread & Sliced Tomatoes (GF)

avoToast with Avocado-Basil Spread & Sliced Tomatoes (GF)

the ingredients:

2 slices gluten-free toast (I used Udi’s)
3 medium avocados (ripe)
2 cups fresh basil leaves
1 tbsp Extra Virgin Olive Oil
3 tbsp non-fat Greek yogurt
3 tbsp lemon juice
1/2 cup sliced cherry tomatoes
salt & pepper to taste

 

 

the method:

  1. In a food processor, combine basil leaves and olive oil, pulsing until fine.
  2. Add in avocado, Greek yogurt and lemon juice, blending until smooth.
  3. This spread recipe yields eight servings – yay leftovers! This spread is great on sandwiches, in pasta salad and as a dip. So yummy! 🙂

Grilled Veggie & Tofu Rice Bowl (GF)

 

tofu veggie bowlGrilled Veggie & Tofu Rice Bowl (GF)
1 1/2 cups jasmine or basmati rice
3 cups water
1 block extra-firm tofu, drained and cubed (I made Nick’s with grilled chicken)
1/4 cup hot sauce (I used Frank’s Red Hot)
3 bell peppers, cut into fourths
1 tablespoon olive oil
2 avocados, mashed very well
juice of 1 lemon
1/2 cup fresh parsley, chopped
1 clove garlic, minced or grated
salt + pepper, to taste
1 pint grape tomatoes, halved
1/2 cup blue cheese, crumbled

the method:

  1. *At least 30 minutes before grilling, soak your skewers (if they are bamboo) in water for 30 minutes to prevent them from charring.
  2. In a large bowl combine the olive oil, garlic and hot sauce. Add the tofu and toss well. Cover and place in the fridge while you prepare the rest of the meal.
  3. Make the rice. Add the water to a medium size pot. Bring to a low boil and then add the rice. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes.  After 20 minutes remove the lid and fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.
  4. Pre heat the grill to medium high heat.
  5. Add the bell peppers to a gallon size ziplock bag. Add 1 tablespoon of olive oil and a pinch of salt and pepper. Seal the bag and shake well so the veggies are coated with olive oil.
  6. Remove the tofu from the fridge and skewer it.
  7. Grill the tofu for 3-4 minutes per side, gently flipping 2-3 times until cooked through and has light char marks. While the tofu is grilling grill the bell peppers for about 5 minutes flipping once or twice during cooking.
  8. Remove everything from the grill and let cool 5 minutes. Once cool slice the red peppers into strips.
  9. Add the mashed avocados to a bowl. Stir in the lemon juice, parsley, garlic and salt and pepper to taste. Mix well.
  10. To assemble the bowls, divide the rice evenly. Top each bowl of rice with equal amounts of tofu and grilled peppers. Add a large dollop of the avocados and then add the fresh tomatoes. Sprinkle with blue cheese if desired. Serve warm.

Grilled Avocados with Pico de Gallo (GF) (V)

avocadoThe season may have just changed to Spring for the rest of you folks, but in Arizona it already feels like Summer. In fact, it’s supposed to reach 97 degrees here by Wednesday. That’s right – BE jealous, America.

So… I can’t really take credit for this delicious recipe since it’s one that I stole from Nick’s mom, January. I always know these little avocados will be served up whenever she has a get-together at her abode. Anywho, this recipe is super simple and perfect for BBQs!!

 

Grilled Avocados with Pico de Gallo (GF) (V)

the ingredients

2 avocados, sliced in half
1 tbsp avocado oil
4 tbsp pico de gallo (recipe follows)
salt and pepper to taste

the method

Cut avocados in half and remove the pit. Slather each side with avocado oil and sprinkle with salt and pepper. Grill avocados until they get a nice char on them. Fill the pit with pico de gallo and serve. YUM!

Pico de Gallo (GF) (V)

the ingredients

3 red onions
12 Roma tomatoes (slightly under ripe is fine)
2 cups fresh cilantro leaves
2 to 3 jalapenos
1 lime
Salt
the method
Dice up equal quantities of onion and tomato. Roughly chop the cilantro.Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don’t want to cause any fires. Now dump the four ingredients into a bowl.Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

 

Triple Smoky Mac ‘n’ Cheese and More Football Food!

Well, it’s football season folks! As a vegetarian, it’s a lot of fun to get crafty in order to entertain your man-friend and a couple of his buddies. Nick wanted to entertain a group of his friends for the UofA game that was on Saturday night. I went to ASU myself, so I had to put my “big girl” pants on and buck up and cheer on the Wildcats while flipping back and forth to the Sun Devil game. Both teams won, thankfully – but I don’t think I‘ll be able to stay so neutral for the ASU vs. Arizona game come November. Get your claws out, Jorgenson…

We decided on grilling some burgers, and preparing mac n’ cheese and a salad for side dishes. I left Nick to grill while I prepared the side dishes. The boys has savory beef patties and Nick grilled up a nice Gardein burger for me J.

I felt the urge to impress Nick’s friends since one of them had just come back from Mongolia (figured he wanted some traditional cheesy and yummy tailgating food), and I was in a room full of UofA boys. I’m sure most people are aware of the rivalry between ASU and UofA… so the chances of a roast were very high. I couldn’t just make typical mac n’ cheese, so I opted for what I like to call Triple Smoky Mac n’ Cheese. As for the salad – I went with Alicia Silverstone’s Sexy Inspired Salad.

I want to give a big shout-out to Dave for chopping an avocado like a champ. I’m serious – dude’s got mad skills.

I’m hoping the yum-factor of the side dishes wiped their memory clear of the fact that I am a Sun Devil (and proud of it)!

Triple Smoky Mac ‘n’ Cheese

The Ingredients:

  • 1 pound elbow macaroni (I used shells because thats what I had on hand)
  • 6 tablespoons (3⁄4 stick) unsalted butter
  • 1⁄4 cup all-purpose flour
  • 4 cups whole milk
  • Half an onion, finely diced
  • 1 tablespoon smoked paprika
  • 1 teaspoon fresh rosemary leaves, minced
  • 1 canned chipotle chile in adobo sauce, minced, or
  • 1⁄4 cup Frontera brand chipotle salsa
  • 1 teaspoon dried oregano
  • 1⁄4 teaspoon nutmeg (preferably freshly grated)
  • 8 ounces smoked cheddar, grated, or substitute regular cheddar if you can’t find smoked cheddar
  • 8 ounces smoked mozzarella, grated
  • Kosher salt
  • 1⁄2 cups Homemade Bread Crumbs made with 2 cloves minced garlic added. Recipe in the book.

The Method:

1. Bring a large pot of salted water to a boil. Boil pasta according to package directions, draining when it is just becoming al dente. This will bake more in the oven, so don’t overcook it. Drain, transfer it to a bowl, and toss with 2 tablespoons of the butter.

2. Preheat the oven to 350°F and grease a 9 x 13-inch baking dish.

3. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Sprinkle in the flour and whisk pretty constantly for 3 minutes. Whisk in the milk. Add the onion, smoked paprika, rosemary, chipotle, oregano, and nutmeg. Bring to a gentle simmer and keep cooking, whisking occasionally, until the sauce begins to thicken, about 5 minutes.

4. Reduce the heat to low. Whisk in the grated cheeses, a handful at a time, stirring each addition of cheese until melted. It is important to do this gradually, to avoid graininess.

5. Taste the sauce and adjust the seasoning to your preference. It will probably need just a little salt, depending on the cheeses. Add more chipotle if you’d like it hotter. Remember that the sauce should be pretty intense, because it needs to flavor a full pound of pasta.

6. Stir the macaroni into the sauce. Pour the pasta into the baking dish. Scatter the bread crumbs evenly over the top.

7. Bake until you can see bubbling around the sides and the bread crumbs are nicely browned, about 30 minutes. Let the dish rest for 5 to 10 minutes before serving.

Alicia’s Sexy Inspired Salad

The Ingredients:

  • Fresh salad greens such as red leaf, butter lettuce, or romaine (I used Romaine)
  • 1 small handful of arugula
  • 1/2 avocado, peeled and diced
  • 1/2-1 heirloom tomato (optional but nice)
  • 1/2-1/4 medium cucumber, chopped into bite size pieces (peel only if the cucumber is not organic)
  • 4 dandelion greens (optional, but good for you)
  • 1/2 carrot, shaved with a vegetable peeler
  • 3-4 chopped fresh basil sprigs
  • 4-5 chopped fresh cilantro sprigs
  • 1 teaspoon hemp seeds (optional)

Dressing

  • 2.5 tablespoons truffle-infused olive or extra-virgin olive oil
  • 1.5 tablespoons balsamic vinegar
  • juice 1/2 lemon
  • juice 1/2 orange
  • 1/2 teaspoon grated vegan Parmesan cheese

The Method:

  1. Add all the dressing ingredients together and whisk together.
  2. Get a big salad bowl that makes you happy with a lot of room to toss and play. Wash, tear and throw in the lettuce. Add the arugula, avocado, tomato and cucumber. Top with the dandelion greens, carrot shavings, and herbs. Toss with dressing and sprinkle with the hemp and sunflower seeds.

Wally’s Pub – An Unbeatable Veggie Burger Experience

 

I think it’s safe to say that every vegetarian enjoys a good veggie burger. But have you ever had one that you CONSTANTLY think about and know that you’ll never ever find another veggie burger that romances your taste buds the same way? I have.

For those of you who don’t live in Arizona, I’m sorry that you don’t have access to this veggie burger:

 

It’s crafted by one of my favorite restaurants here in Arcadia, Wally’s American Pub n’ Grille. Not only is this a great place to grab a beer with friends, the menu boasts favorites with an extremely high success rate. I can vouch that I’ve never taken somebody here that didn’t want to go back the next day. Simply put: This place is fabulous.

I’m always trying to impress my grandparents with my choices about where we lunch. My grandfather, who we affectionately call “Pop”, LOVES his hamburgers. Among some other favorites like meat loaf, pot roast and Fish n’ Chips, Wally’s is known for their awesome hamburgers.  Served with a confetti of sweet potato and regular fries, a beer-bettered onion ring and a dill pickle spear, Wally’s burgers are no joke. And it was most definitely “Pop Approved.” And the same can be said about the veggie burger.

This house-made black bean and rice patty is slathered in an Asian glaze, topped with melted swiss, a large helping of crisp iceberg lettuce, tomato, red onion, avocado, roasted red peppers and a black olive aioli. All of this sandwiched between a toasted asiago bun. YUM.

Needless to say, I was in a food coma for the rest of the day. What a blissful state to be in. 😉

Green Goddess Grilled Cheese

 

I had a late start getting to the gym yesterday, so I needed something quick – and delicious, of course. I opted to make the Green Goddess Grilled Cheese to satisfy my taste buds. If you have ten minutes, then you have time to make this yummy gourmet-esque sandwich.

With a hearty helping of avocado and cheddar, this recipe was exactly what I needed after my run. I hadn’t been to the gym in over a week due to our Mexico vacation so the treadmill was definitely my worst enemy. The lesson I learned: When training for a 5K, NEVER go longer than three days without running or you will face a brutal attack that will possibly trigger tears to run down your face. In public.

Okay, enough of the sob story and back to the food. I highly recommend this recipe whether you’re crunched for time or not. I was very short on time and used store-bought pesto, but you should try making your own if time allows. Enjoy!

Green Goddess Grilled Cheese

Ingredients:

  • 2 slices bread (I used 12-grain, but sourdough would be delish)
  • 2 to 3 tablespoons pesto
  • 2 slices cheddar cheese
  • handful fresh baby spinach
  • 1/4 avocado, sliced
  • 2 tablespoons parmesan, shredded
  • 2 tablespoons olive oil

The Method:

  1. Spread about 1 tablespoon of pesto onto each slice of bread.
  2. On one slice of bread, add 1 slice of cheese, sliced avocado, parm, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.
  3. Heat 2 tablespoons olive oil in a frying pan over medium low heat. Add the sandwich to the oil and cook until bread is golden brown. (I like mine extra crispy so I left it on a tad longer than usual)