Tag Archives: avocado

Buffalo chicken quesadillas – Paleoified!

buffalo chicken quesadillas with avocado - paleo

This chicken quesadilla is one of my all-time favorite pre-Paleo dishes, because as I said in my original post, it’s:

…one of my go-to recipes when I realize too late in the day that I haven’t planned dinner…. I love it because it’s a few simple things I can throw together and have dinner on the table in 20 minutes or less. Also, there’s very little measuring involved.

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BLT Salad with Avocado

Easy BLT salad with avocado - gluten-free, low-carb, paleo

This salad couldn’t be easier, and because it borrows the classic flavors of a BLT sandwich, what’s not to love?! Trust me: you won’t miss the bread. My hubs who’s usually all “meh” over salads even likes it! And because there’s no bread, this salad is gluten-free, grain-free, sugar-free, low-carb, Paleo, and Whole30 compliant. (Assuming you use compliant mayo and bacon.)

You could also add chopped cooked chicken to this and call it a one-dish meal!

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5 Minute Magic Green Sauce

avocado, cilantro, lime, pistachio dip, sauce, spread, dressing

This recipe originally comes from Pinch of Yum, and it instantly became one of my favorite easy dips/sauces.

What makes it magic? It’s easy, it’s healthy, it’s versatile, it’s delicious!

Use it as a veggie or cracker dip. Smear it on just-cooked fish, chicken, or burgers. Use the thinner version to drizzle over fresh tomatoes, or roasted vegetables. I bet it would be amazing blended into twice-baked potatoes — or twice-baked cauliflower!

 

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Paleo snack attack: Salami & Avocado

paleo/whole30 snack: salami + avocado
paleo snack: salami + avocado; also Whole30 compliant

These were born out of mid-afternoon Paleo snack desperation! Two hours to dinner and I’m starting to get low-blood-sugar-stupid. So I rummaged around in the fridge, and this is what I came up with: a bit of ripe, creamy avocado spread over some organic salami and folded over into a mini “taco”. Yeah, it’s a bit of a cultural mish-mash, but if the salami is sugar-free, you’ve got a Whole30 compliant, Paleo-friendly, super-quick snack!

If I were to pretty these up, I might leave the salami flat and sprinkle some minced red onion or chives on top of the avocado, but — as I said — this plate was born of desperation! (And later inspired another easy Paleo snack or appetizer: salami with mango.)

Eggs on avocado toast – easy, clean-eating breakfast or lunch!

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The moment I saw the photo on Pinterest of Simple Poached Egg and Avocado Toast at Pinch of Yum, I was hungry for this combo! But I thought it would be even better with a sprinkling of crispy bacon on top. Especially since I had some already-cooked bacon in the fridge. (Because of this: the best and easiest way to cook bacon.)
Better with bacon? Yep: I was right! The contrast of crispy whole-wheat toast, creamy mashed avocado, warm/runny egg yolk and crunchy bacon = heaven!
Poached eggs are a little challenging; her method makes them a bit simpler, but you could also just fry your eggs. My avocado was a bit too firm, so I added a bit of mayo to it. And then a dash of garlic salt, just cuz. Sprinkled on some fresh ground black pepper and a wee bit of thyme — totally optional, but pretty!
Now I wish I were going to be home for lunch tomorrow, because I am already hungry for it again!
Diet-friendly? Almost paleo (full-on paleo if you skip the bread); gluten free if you use gluten free bread for the toast; clean eating if the bacon passes muster; South Beach / low carb for maintenance level.

The three best ways to keep guacamole or avocados from turning green!

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Image from The Kitchn

I used to just use plastic wrap, wrapped as tight as possible. Maybe if you could get it perfectly smooth over every molecule, but that’s not happening! Okay, so I heard about adding the avocado pit to the bowl. Tried that; no help. Adding lime juice or tomato slices on top? Helps a little, but not enough.

One time when I wanted to doggy-bag the last of my favorite restaurant guacamole, and no plastic wrap at hand, I had an idea. I smoothed the guacamole out, then spread a layer of sour cream over it, completely covering it so no green could be seen.

Next day, it was still a bright, fresh green — nice! And I don’t mind stirring a little sour cream into my guac. I wondered if the same thing would work for cut avocados. Sour cream turned out to be a little too soft for this application — but softened butter worked great. Again, you just have to spread it thick enough so no green shows through. Then wrap it with plastic wrap to keep the butter in place.

The reason these both work is because they completely seal the avocado off from any oxygen.

Now I see that The Kitchn has a similar method for keeping guacamole from turning brown: cover it with a half inch of water, in a closed container in the fridge. For up to three days, they say. Because the guacamole is so fatty, it’s not going to mix with the water. The author says, “After I take it out and pour off the water, I stir up the guacamole and the texture is no different than when it was made. In fact, I like the taste of guac after it has sat in the fridge overnight; I find the cilantro and onion flavors are blended better.”

Serious Eats says that you can do the same thing with cut avocado pieces. “I store my unused avocado pieces in a plastic container filled with water in the fridge for up to overnight. Perfect, oxygen-free seal for any shape, and because an avocado is so dense and high in fat, water is slow to penetrate it (it’ll eventually become softer).”

So there you go: all you need to keep the green stuff green is sour cream, butter, or water. I love simple solutions!

Quick, easy buffalo chicken quesadillas with avocado

buffalo-chicken-quesadillas_large
image and recipe inspiration from halfhourmeals.com

This is one of my go-to recipes when I realize too late in the day that I haven’t planned dinner. (AND it’s one my husband calls restaurant-worthy!) I love it because it’s a few simple things you can throw together and have dinner on the table in 20 minutes or less. Also, there’s very little measuring involved.

I pick up some grilled chicken from the grocery store deli, grab an avocado and some appropriate cheese if I don’t already have some at home. Tortillas and hot sauce are usually in my fridge. Butter: always!

For the chicken, you can use any already-cooked chicken you have on hand or can easily obtain. Grilled, roasted, whatever! Tear it apart with your hands; this lets you find and dispose of any parts that are overdone and chewy. It also creates a nice, uneven surface for the sauce to cling to. Or you can use already shredded chicken, if that’s what you have on hand.

Quick easy buffalo chicken quesadillas

two small chicken breasts and one thigh, already cooked
1 T. butter, plus extra for greasing the pan
3-4 T. hot sauce (I like Cholula Chipotle)
1/2 avocado
4 flour tortillas, fajita size (6 to 7″)
4-5 oz. queso fresco or Monterrey Jack, shredded

Put the 1 T. butter and the hot sauce in a small skillet over medium-low heat. While it melts, tear the chicken apart and slice the half avocado thinly. Once the butter is melted, stir it around to mix in the hot sauce, then add the chicken to the pan and toss lightly to coat. If you still need to finish your prep, turn the heat under the chicken mixture a little lower.

Put a large skillet on another burner, and turn the heat to just-under-medium. Let this heat up while you assemble the quesadilla.

Lay one tortilla on a cutting board or edgeless cookie sheet. Sprinkle about one fourth of the cheese on it; top with half of the avocado slices (1/4 of the avocado), then scatter half of the chicken on top of that. Sprinkle over this another fourth of the cheese, and top with a second tortilla. Press it down lightly, and if any chicken bits fall out, tuck them back in.

Lightly coat the large skillet with butter — just enough for the size tortilla you’re using. Carefully slide the quesadilla onto the hot skillet, and cook for a few minutes, till the color on the underside is GBD. (Golden brown and delicious!) Turn it over and heat the second side likewise.

Remove to a cutting board, and repeat the process for the other half of the ingredients.

When both quesadillas are done, slice them into sixths. (A rolling pizza cutter works nicely.) Serve with sour cream (and/or plain yogurt) and salsa on the side.

Serves 3 to 4.

Here are the nutrition facts, based on 3 servings per recipe, via myfitnesspal.com:

Nutrition Facts
Servings 3.0
Amount Per Serving
Calories 455
% Daily Value *
Total Fat 23 g 35 %
Saturated Fat 11 g 56 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 89 mg 30 %
Sodium 871 mg 36 %
Potassium 294 mg 8 %
Total Carbohydrate 27 g 9 %
Dietary Fiber 19 g 75 %
Sugars 0 g
Protein 36 g 71 %

Based on this recipe from HalfHourMeals.