AvocadOoooohemmmmgeee, you heard me right! It’s amazing simple and insanely appetizing to throw avocados on the grates. Grilling this creamy, savory fruit gives it delicious bits of flame-kissed char and smoky swag that you just won’t find eating it in the typical fashion. Read on to get all the directions to this game-changing avocado hack and find out why they take days (instead of minutes) to turn brown using this method. Continue reading
I am about to change your life with two simple words that I frequently say separately, but never before together– Grilled Avocados. That’s right, I discovered avocados can and should be grilled! Tossing this creamy green fruit on the grates for a few minutes creates a smoky, simply marvelous flavor profile that plain ole avocados just can’t deliver.
With grilling season firing up and Cinco de May moments away, you’re definitely going to want to toss on a few avocados to go along with your barbecue. Or, if you’re vegetarian, vegan or just taking a plant-based day for variety, you’ll love my recipe for Grilled Avocado Tacos with Creamy Jalapeno Greek Yogurt Dressing
I’ve got so much Texas in me, it’s overflowing into my soup! Seriously though, last week, the hubby and me were feeling a little under the weather but well enough to eat a bit of something (I mean, puh-lease). I tried my hand at an egg drop soup for the first time and it was fantastically easy and tasty – considering I added some of the flavors we love right here in the Lone Star and topped it with chopped avocado! This Tex-Mex Egg Drop Soup is the cure for WHATEVER ails you — even if it’s just hunger!
I think you’ll love the new zesty attitude of a traditionally mild-mannered soup. You can spice it up or down with your preferred amount of chipotle chile powder. It’s the new thing in Texas comfort food (because I say so)! Continue reading
We eat guacamole by the truckload over here and I see nothing wrong with that! — I mean, HELLO heart-healthy, creamy, satiating fats! This simple pleasures is a staple in my life, dolloped on my salads, sandwiches and veggies sticks. Making a yummy meal and NOT having guacamole within lifting distance from my lips feels like a hot date that didn’t end with a kiss. Such a bummer!
I’ve used avocados every which way and have a dozens of guacamole recipes in my mealtime rotation. A recent creation is “Gimme Mo” Mojo Citrus Guacamole with a sensational Latin American-inspired twist that is perfect for plantain chip dipping, toast smearing and fish taco topping.
Before jumping into this quick and easy guacamole recipe, let me give you the quick 411 on the magical sauce that inspired it. While originating in the Canary Islands, mojo is a simple sauce that is now splattered and slathered on nearly everything edible in Central America, the Caribbean and parts of the southern U.S. With as many regional variations as there are uses for this quintessential Latin condiment, I’m most familiar with the Cuban preparation. Cuban mojo is made with olive oil, sour citrus juices (like bitter orange and lime juice), oregano, and garlic – loads and loads of garlic. It’s often used as a marinade for pork, chicken and seafood, a dip for fried plantains or yucca, or for dressing veggies and potatoes.
I love the mojo flavor profile and have done past recipes like Mojo Steak Kebabs and Mojo Chicken with Grilled Oranges (below) are both delicious! This guacamole would be a perfect complement to both! Not only can “Gimme Mo” Mojo Citrus Guacamole be served atop a main dish on the dinner plate, to the side of a salad, or in a festive dip bowl – it also makes a clever single-serve presentation scooped into the emptied halves of the orange peel.
I originally developed this recipe for the new Guacamole Herb and Spice Blend from the Instantly Fresh line at Litehouse Foods.It’s a mixture of freeze-dried herbs and seasonings (including cilantro, garlic, red onion and red chili) that make it easy to get the guacamole bowl filled to the top “chop-chop” without endless slicing and dicing! There are no preservatives or other yucky chemicals in this convenient spice blend that you can pick up on the spice aisle or in the produce department (although it doesn’t need to be chilled). If you find a bottle, just swap out the red onion, jalapeno and cilantro in the recipe below for 4 tablespoons of this magical spice blend.
Are you an avocado addict? How many would you guesstimate you eat in a month? What is best thing you’ve dipped a chip or carrot stick into lately? Please share in the comments, XOXO – Jennifer
This post was sponsored by Ozarka Water, however all opinions, recipes, and enthusiasm are my own.I love living in Austin, Texas and, with the exception of a few boomerang moves, I have called this little place (well, now a BIG place) home my entire life – not many folks can say the same! Sure, the live music scene and hipster vibe has made this town trendy and it’s also the place to be for high tech, politics, and a good food truck fix. However, the opportunities for being active are what I appreciate most about being right here in the ATX. The weather is wonderfully warm and the sun seems to never stop shining on the abundance of parks, lakes and local events where I stay active. And, there are so many local businesses that make products #FromHereForHere (like Ozarka Water) that keep me hydrated and fueled up for my healthy fitness journey.
Sometimes I feel like the luckiest girl in the world. My neighborhood has over 20 miles of hike and bike trails to run and explore . . .
My house is sublimely sandwiched between two bodies of water. Three miles one way is Lake Travis, the largest reservoir of the Colorado River and home to swimming, boating, scuba diving, and even legal nude bathing in the Hippie Hollow park area (we all want to #KeepAustinWeird). Another three miles down the road the other way is the return of the Colorado River at Mansfield Damn before it turns into downtown’s Lake Austin (more recently renamed Ladybird Lake).
I like to paddle board toward downtown for miles or until my arms tire out . . .
Some days I get my motor started by taking the jet ski out . . .
Or, sometimes I just relax and sit in a chair while my son enjoys after-dinner fishing while our dog standing on guard . . .
And, if the water sports in Austin weren’t enough, there is every type of endurance sporting event imaginable – my favorites are probably the Spartan Race in nearby Burnett at Reveille Ranch and the Fit Foodie Race.
Of course, being so active in Austin requires the proper hydration and snacks! And that’s where I can count on Texas to treat me right again! There are so many beverages and foods #FromHereForHere that make it heaven for the adventurous, healthy foodie like myself.
With the heat and amount of physical activity I do in the summer, I always concerned about getting enough water. At the top of my cooler you’ll find Ozarka ® Brand Natural Spring Water, sourced from three nearby springs, this water has a uniquely Texan fresh taste! It’s so easy to stay hydrated with this clean-tasting, crisp water that’s available in convenient single-serve bottles and for Ozarka® water delivery at home.
Gotta have that Ozarka ® Brand Natural Spring Water! I try to drink an ounce per pound of my body weight, even more if I’ve run far or worked out hard!
All these outdoor workouts in in Austin makes a girl hungry So, I came up with a super easy nut recipe using a few local ingredients #FromHereForHere . It’s perfect to pack up in a snack baggie for on-the-go munching at the lake or post run! My Habanero BBQ Almonds use Yellowbird Sauce (a peppery condiment that puts the whoowhee hot yum on EVERYTHING, Sweet & Spicy Mustard Seeds from Taste Elevated that add in interesting mustard sweet-heat flavor and BBQ Sauce from Snow’s BBQ Sauce (named best in the state by Texas Monthly staff).
To make, heat skillet to medium- high over stovetop. add 1 cup raw, unsalted almonds. Toast, stirring constantly for 4 minutes. Stir in 1/4 cup BBQ sauce, 2 teaspoons habanero sauce, 1 tablespoon moist, jarred mustard seeds (with sauce) and 1/2 teaspoon coarse sea salt. Cook over medium-low for an additional 4 minutes, stirring constantly. Makes 1 cup.
I also found some new local ingredients for my grilling creations — I can’t wait to try them! The Black Garlic Rosemary BBQ Sauce from Jelly Queens is an umami bomb of flavor! I first learned about black garlic about a year ago as an ingredient, but have never seen it used in a prepared artisan product – this stuff will send your taste buds out of bounds! They also make a fab-looking Steak Rub that will be so on fleek crusting up my flat iron!
When I’m packing a picnic lunch for the lake, my recipe for Mom’s Best Black Bean, Avocado & Corn Salad is ALWAYS a winner – in fact, the California Avocado Association even named it the winner in the July 4th All-American Recipe Contest in 2014! But add some local love to this salad, I take along Queso con Salsa Escabeche from CookWell & Company (built around a blend of blue and cheddar cheeses!) and Paqui’s Tortilla Chips (“better for you” tortilla chips named after the Aztec word for “to be happy”). The family and I are snacking happy until the sun sets!
What do you love most about your hometown? Do you have any must-try local food products? Do you drink at least 8 to 10 glasses of water per day? Please share in the comments below – XOXO, Jennifer
Getting more avocados in your life is a good thing! Avocados are an excellent source of fiber and protein and pack an array of vitamins, minerals and antioxidants – they are a super star in the world of super foods and are so beneficial in the diet of a runner, stand-up paddle boarder, CrossFitter, mountain climber, yogi, gymnast, obstacle course racer or other active person. Oh, hey, I just described myself!
This nutrient-dense fruit regularly stars as guacamole at my house, but also makes a rich and creamy addition to salads, soups, and even baked goods. Plus, have you ever had avocado in a smoothie? It’s soooooo good! I’m totally loving the new Veggie Avocado Pineapple Smoothie from Smoothie King, more about that in a second – let me tell you about these Avocado Hacks that will make dealing with the sometimes fragile, fussy and fake-out ripe avocado.
1) Avocado Dicing for Dummies – Simply cut in half crosswise, remove seed and, key point, leave the skin on! Use a paring knife to make cuts across and down, without piecing the peel. If fairly firm, the avocado will “pop” out of the skin when pushed, or if riper, use a spoon to coax the dices out. This is sooooo much less messy than peeling and then cutting.
2) Use Avocados Instead of Butter: Swap out avocados for butter in your baking at a 1:1 ratio, you’ll save lots of calories and get all of the nutritional benefits of avocado. Of course, you can also spread on your toast too – apparently that’s a thang!
3) How to Freeze Guacamole – It’s a rare day that leftover guacamole is left at the bottom of the bowl, but it can happen. More likely, there’s a big sale on avocados and something need to be done with them before over ripening – make a huge batch of guacamole and freeze it! Yes, you can do that – just smash it up with a little lemon juice and freeze in a zip-top plastic bag. When ready to use, just thaw in the fridge! And, the same concept goes for avocado slices – find out How to Freeze Avocados!
4) Prevent Avocado from Oxidizing Overnight – Coating with lemon juice is a popular method, but what if you don’t want that tart-puckery taste to linger around? Simply pour a layer of milk on top of your avocado slices or guacamole and then chill (literally and figuratively)! When ready to get your guac on, simply drain of the milk and stir or mash. Or, you can also set an avocado half cut-side down on a big slice of onion and keep airtight in plastic wrap! These methods will keep your avocado looking pretty good for a day, maybe a little longer.
5) How to Ripen an Avocado in 10 Minutes: Turn a rock hard avocado into creamy, edible goodness by slicing and tossing with lemon juice and baking at 300 F degrees for 10 minutes or until just softening.
6) How to Ripen an Avocado Overnight: If you don’t need to eat your avocado ASAP, then stick it in a brown paper bag with a banana or apple and leave on the countertop. Overnight, the fruit’s ethylene gases will soften your avocado to perfection.
Okay, back to the avocado in smoothies? Have you ever tried it? It sounds weird, but blended beverages are blessed with a super creamy taste. In fact, nearly everything from the produce section is good in a smoothie – when I don’t have time to make my own, I swing by Smoothie King for one of their Veggie Blends – these veggie-packed smoothies are deliciously blended to help fuel my health and wellness goals and I love the fact they are so transparent with their nutrition details, so I can pick and choose which one is going to work the best to optimize my “fuel” needs for the day.
I’m not on a calorie-restricted diet. In fact, as an athlete, I’m often looking for ways to get filled up without scarfing down junk foods. The new Veggie Avocado Pineapple Smoothie has more calories and fat content than the other Veggie Blends (Carrot Kale Dream, Berry Carrot Dream, Apple Kiwi Kale) – but offers a long-lasting, satiating boost of nutrition is what I need to power me through an intense workout without making me feel bloated and filled up with a heavy meal. A 20-oz drink has 6 grams of fiber to fill me up and is naturally hydrating, providing me the electrolytes I need for a sweat session.
In fact, all the Veggie Blends at Smoothie King are hydrating and healthful – some even have a “Make it Skinny” option. You can check out the nutrition info on all the green smoothies and other menu choices either on the Smoothie King web site or in the store.
I’m hosting a $25 Visa Gift Card giveaway so one of you readers can load up on veggie smoothies or whatever your heart desires at Smoothie King or anywhere!
Spring has really sprung here in Austin, so naaaaaaturally I’m talking running shoes and spiralized salads. The bluebonnets are always a sure sign as is the unofficial start of trail running season.With some off road and Spartan running on my upcoming race calendar, I was excited to try out the Superior 2.0s from Altra Running. Such a light and fast ride for a trail running shoe and I had absolutely no loss of traction on the slightly muddy banked trails, excessing sloshing out of the water crossings, or feet that felt like they had been beat up by race end. Check the Superior 2.0 out, you will love them for flying down gentle trails to all sorts of gnarly terrain. And, more good news, I placed 3rd Overall Female in that 10k trail race aptly named “The Maze.”
I used the spiralizer attachment on my Kitchenaid mixer to transform cucumbers into windy ribbons and toss with tart grapefruit segments and other flavorful ingredients like feta cheese, avocado chunks, pecans and cilantro.
It makes a showy salad full of salty-sweet tang, vibrant colors and crunch! To marry the flavors even more, I’ve also used a favorite dressing — OPA by Litehouse Avocado and Cilantro! With a base of Greek yogurt, this dressing is a healthier way to pour rich and creamy flavor atop any salad – or use as a versatile sauce over fish or in your lunch turkey wraps, the possibilities are endless.
A few tips about the Spiralized Cucumber and Grapefruit Salad with Avocado Cilantro Dressing:
- Don’t have a spiralizer? Don’t worry, just quarter and seed the cucumbers lengthwise and then julienne into 2 to 3-inch strips.
- Don’t skip the draining step after prepping the cucumbers or you’ll end up with excess water pooling in the bottom of your bowl (and eventually making a soggy salad).
- For convenience, consider using prepared grapefruit segments found in the produce section. Drain off the juice (drink or reserve for another use – see below) and simply toss in the salad. There’s no time-consuming peeling and tedious cutting away of pesky membranes.
- Before adding avocado chunks to the salad, I like to dunk them in reserved grapefruit juice (or lemon juice) to keep them from oxidizing and browning before serving. This also helps leftovers stay fresh in the refrigerator for another day.
Check out these blogs I’m linking up with today: Check out these blogs I’m linking up with today: The Fit Foodie Mama, Hello to Fit, Fairy Burger, Chocolate Runner Girl , Confessions of a Mother Runner, , Running on Happy
Do you even spirazlize? Hehe, if so, what is your favorite fruit or veggie to turn into twisty goodness? Did you race this weekend, I’d love to hear the details – XOXO, Jennifer
First of all — HAPPY NEW YEAR! Before I move forward into 2016 with all the healthy recipe ideas that are bouncing around in my head, I wanted to share my most loved recipe pins from the last 12 months. If we’re not already following each other on Pinterest, let’s connect today! So, here you go — a collection of pins that are my most popular.
Sweet Potato Cauliflower Mash – This simple-to-make sweet potato dish is paired up with cauliflower for a creamy, dreamy side dish for Thanksgiving or any other time of the year. This side dish recipe has been pinged on Good Housekeeping, Canadian Running Magazine, Glamour and a zillion food, health and wellness blogs.
(Slow Cooker) Salted Chocolate Caramel Crunch – Crunchy cereal, pretzels and an assortment of nuts get a sweet upgrade with a coating of caramel and chocolate. The secret surprise is that this easy snack mix recipe is made in the slow cooker!
Black Bean, Zucchini and Corn Tacos – This summer-inspired vegetarian meal is quick and easy dinner solution for the patio – when the season passes, just swap out the zucchini for a winter squash like butternut!
Balsamic Slow Roasted Tomatoes – Scrumptious beyond imagination, this easy veggie recipe turns what I consider to be a typically bland tomato (if purchased from a consumer grocery store) into a magical topping for salads, eggs, steaks, pasta and more. Also, freezeable!
Mom’s Black Bean, Corn and Avocado Salad – This versatile veggie salad can be served as a side dish, atop a bed of lettuce or as a relish for tacos. Inspired by my mom’s family favorite recipe and kicked up with a little of my chipotle chili powder addiction. A winner in the California All-American Avocado Recipe Contest.
Brain-Boosting Cinnamon Peach Smoothie – One of the things I love most being a healthy food bloggers is explaining how the ingredients in my recipes help optimize well-being. For example, the cinnamon and natural sugars in this smoothie recipe help improve alertness and brain function – the perfect snack for study sessions or work day pick-me-ups.
Spicy Watermelon BBQ Sauce – I made this quirky barbeque sauce to accompany my Brisket Tacos with Watermelon Rind Relish for the SXSW Taco Takedown in Austin this year. Basically, in Austin, the weirder and wackier the better and this crazy condiment stole the show!
Southwestern Steak Chili – This delicious chili recipe fills the kitchen with the scent of smoky, spicy goodness and just might cause a stampede to the table. A bowl full (or two) makes a hearty, happy and healthy meal for even the hungriest hombres in your home.
Strawberry Greek Yogurt Tart – Not only is this strawberry tart gorgeous, it’s better for you made with protein-packed Greek yogurt and a gluten-free chocolate crust. A stunning finale to any celebration or Sunday dinner.
Also, don’t miss my Running and Fitness Recap (with Bloopers) from last week.
And, because everyone else is doing it (haha), my #BestNine2015 on Instagram. These are the nine most “liked” posts, but not necessarily my favorite – it’s a bunch of abs, inversions and the peculiarly popular yellow shorts.
What is YOUR favorite recipe of 2015? Please share the link or just give me the down and dirty description in the comments below – XOXO, Jennifer