If I’m craving something sweet, I usually resort to CHOCOLATE. Obvious answer, right? Lately, though, I haven’t been able to get enough fruit. I’ve put berries in all the things, which is totally unlike me. Must be the summer-like weather faking me out! I’m definitely not complaining because these blueberry muffins totally hit the spot and dare I say they even rival my favorite chocolate chip muffin? So tasty and you can’t even tell they’re grain free or refined sugar free.
Ask me to plan a meal and the first thing I think about is MEAT. (sorry vegetarians) Often I have a harder time thinking about side dishes to go along with the main event, and I find myself resorting to boring ol’ roasted veggies if I haven’t planned anything out. These prosciutto wrapped asparagus bundles are a great way to beat this problem that I experience probably a little too frequently. The prep is really quick and they only bake for 10 minutes! No excuses.
Mexican food, in my house, is pretty much a staple food group in our diets. Look in the fridge and it’s totally guaranteed we have cilantro, tons of salsas, and guacamole sitting somewhere in there. Us Californians are not shy about our love for mexican flavors and often breakfast will consist of egg tacos or a spicy breakfast scramble.
Milk: the greatest debate since well, forever. To drink dairy milk or not seems to be the question of the century, and there are so many opposing views out there of whether or not it’s healthy for non-infants to consume. Heres a fact about me- I HATE milk. Not because of the “bad” rep it has in our health, but because it freaks me out that I’m drinking a liquid that came from a cow. Weird, I know. But cheese, ice cream, and whipped cream? Gimme gimme! I’m not a picky eater, but I personally choose to not drink milk for this reason. It’s super important if you’re on the anti-milk bandwagon however, to find an additional source of calcium to supplement in your diet! Like, really important. Strong bones, man.
I have to admit that most nights when stir-fry is announced for dinner, I become a bit skeptical. Especially if we’re conveniently having it right before mother announces her desperate need to go grocery shopping, as this usually means “veggies-that-are-wilting-and-need-to-get-used-up-stirfry” Ahhhh thanks but no thanks.
This stir fry is NOT my mamas stir fry, lets be clear. Chicken marinaded in teriyaki sauce and orange juice with fresh veggies (emphasis on the fresh) is totally delicious and a super quick, filling, and healthy meal that can be made during everybody’s crazy week nights. Get the chicken marinading and the veggies chopped the night before you plan on making this and dinner can be whipped up in 20 minutes.
As much as I love a light balsamic salad dressing, occasionally I feel like a thicker, more creamy salad dressing. This avocado citrus dressing is just that, minus all the traditional ingredients you’d typically find in a store bought creamy dressing. Full of healthy fats that are known to lower cholesterol and triglyceride levels, you can feel good about drizzling on a little extra dressing. Not complaining about that!
This dressing is excellent over a traditional salad, but it even goes well with seafood too. Since I can’t have soy sauce because of the wheat, sometimes I’ll top my sushi with a little dollop of this dressing! Yes, I’m guilty of being “that person” in restaurants that brings their own salad dressing, sew me. A while ago I made a seared scallop and ahi tuna salad and used this dressing to top it all of- divine! Use this dressing for whatever your heart desires and know that you’re doing good things for that little heart of yours while you’re at it!
Avocado Citrus Salad Dressing
1 medium avocado
1/4 cup water
1 teaspoon sea salt
1/2 teaspoon garlic salt
1/2 teaspoon ground ginger
1/4 cup apple cider vinegar
1 tablespoon orange juice
2 tablespoons lime juice
2 tablespoons lemon juice
1/4 cup lightly flavored olive oil
1/4 cup avocado oil
In a blender, combine avocado, water, seasonings, vinegar, and citrus juices. Blend well and slowly stream in both the olive oil and the avocado oil while still blending. If you don’t have avocado oil, just use another 1/4 cup of olive oil. Store in sealed container in the fridge. It should last for about a week.
*For a thicker, creamier dressing, reduce water to 1 tablespoon. If too think, continue to add water by the tablespoon until desired consistency is reached.