All posts filed under: Sides

4 Ways to Get Your Daily Dose of Avocado

I’ve made it my practice to have an avocado every day, and fortunately for me, my doctor encourages me to continue my healthy obsession. Particularly with diet restrictions, like gluten- and dairy-free, it can be difficult to find healthy foods that keep you satisfied. When I went on an elimination diet, it became more important to eat vegetables and fruits that were the most nutritious. Although 21g of fat per avocado may scare anyone at the drop of the word “fat”, avocados contain good cholesterol that benefits you by removing the bad, artery-clogging cholesterol. The Mediterranean diet shatters the fundamentals of the trendy, fat-free diet by including plenty of healthy fats from olive oil, avocado, fish and nuts. Not only do avocados contain healthy fats, but they also contain nutrients that help decrease inflammation, blood sugar, blood pressure, and help prevent cancer. [Click here to read about these benefits.] Meanwhile, they promote a healthy heart, skin and brain function. Wouldn’t you want to eat what makes your body healthy, gives you shiny hair and beautiful …

Remix Your Butter

Today I finished yet another jar of sunflower seed butter—the Sunbutter brand. My favorite nut butters are the ones you grind yourself, as far as I can get away from processed food, aka Jiffy brand. I haven’t seen a grind-it-yourself sunflower seed machine at a grocery store, so I took it upon myself to make my own sun butter this morning! It was amazingly easy, not to mention how fresh and good it tasted. You’ll want a food processor, olive oil, salt, and sunflower seeds. First, spread the seeds out on a non-stick pan. The more thinly layered, the more evenly it toasts. Set your oven on broil—high—and watch the seeds carefully until they are golden. You may need to disturb them with a spatula once or twice for an even toast. When you take them out to cook, they will continue to toast on the hot pan, so take them out sooner than you think! Let the seeds cool and then place them in the food processor. Add 2 tablespoons of EVOO and grind the seeds. Keep adding 1 T …

Cilantro Carrots

Whenever I cook carrots, it brings me back to when I was a little girl. Grandpa would tell me to eat my carrots because they’re healthy and good for me. “You know why?” he would ask when telling me to eat my carrots, “Well, have you ever seen a rabbit with glasses?!” Why no, I have not. Have you? This always stuck with me as a little kid, like an epiphany —carrots were the secret to healthy eyes. Twenty years later, here I am writing this post wearing glasses. Maybe I should have listened to Grandpa and eaten more carrots… Fact: Grandpa wasn’t kidding. According to fitday.com, carrots contain high levels of antioxidants (which protect the body from cell damage) and beta-carotene, a compound that’s converted to vitamin A by the body. Vitamin A is key for good vision and a strong immune system. So let’s make some carrots! Today is a recipe using heirloom carrots of yellow, orange and red. I know, I didn’t know they came in those colors either! I found these …

Zucchini Stuffed with Brown Rice

Usually, acorn or butternut squash is first to come to my mind when stuffing a veggie. They are the perfect kind of squash for autumn dishes — richer and fuller in flavor than their veggie counterparts — but zucchini is a great squash to stuff, too! Zucchini is lighter and more fresh, making it a great summer dish. Halve the zucchini and make them into little boats by scrapping out the seeds. You’ll want to scrape out a little more than just the seeds so that enough of the flavorful rice mixture can be packed in. But if it’s too thin on the bottom, it won’t cook evenly … I trust your carving skills. Buy quality tomatoes for the best-tasting stuffing. Heirloom tomatoes or cherry tomatoes work well for this zucchini side dish. Zucchini Stuffed with Brown Rice 4 servings; prep 15 minutes; cook 20 minutes 8 Zucchini, halved and seeded 2/3 Tomatoes, diced or halved 1/2 Onion, small; chopped 1 1/2 C Brown Rice, cooked Olive Oil Thyme or Rosemary for seasoning Salt and …

Citrus Muse

I was in a rut. A rut that involved using the same ingredients. Walking into the grocery store, grabbing the usual items—a mindless dance. But sometimes all you need is one new cooking buddy. Meet my new friends the lime and lemon. That’s all it takes to inspire new flavor combinations and new types of cuisine. Here is a hot, Mexican-flavored zucchini dish with the use of lime, cumin and agave. A lemon-pepper white fish makes a satisfying main. I dare you to make these your new friends! I was inspired  by this recipe by Skinny Taste, a fantastic blog with gorgeous food eye-candy. Citrus, Agave Zucchini 1 Tbs. Olive Oil 5 Zucchini, chopped 1 Large heirloom tomato, diced 1 tsp. Cumin 1 tsp. Paprika 1/4 tsp. Cayenne pepper (optional) 2 Limes, zest and juice 2 tsp. Agave Salt and pepper Parmesan cheese Heat olive oil in skillet and sauté zucchini for 5 minutes on medium heat. Add tomatoes, agave, cumin, paprika, cayenne pepper, lime, and salt and pepper. Cook on high for about 7 …