Healthy

Guacamole night!

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I was a ridiculously happy person yesterday. No, I did not win the lottery (that would have probably killed me from a heart attack… a joyous one, though!), not yet. What happened was that I went to my local Redner’s and there they were. Looking at me, all ripe, plump and shiny. Staring into my soul like a connection from a previous life: a bunch of hass avocados. And not only that, my friends. They were on sale!

Well, what can I say? I am a simple person: small things make me happy. Also, I am a really broke person, so I basically can’t buy a lot of food unless it is on sale. Avocados are one of those foods. And I happen to be someone that used to eat them for breakfast, so being away from them makes me kinda sad.

Long story short, I won’t tell you about all the flirting and dirty talking between the avocados and me, because it would take a while and would probably make you kind of uncomfortable. I also refuse to go on and on about how funny it is that the word “avocado” comes from nahuatl “āhuacatl” and means “testicle”. I’ll just cut it short and say that I went back home with them, introduced them to my husband, and made a really nice guacamole for dinner.

Wanna see?

Ingredients

  • 2 small hass avocados
  • 1/4 cup onion
  • 3 small garlic cloves
  • 1/2 a fresh, ripe tomato
  • 1 lime (lemon works wonderfully too)
  • salt & pepper to taste
  • 4 tbsp olive oil
  • cilantro (optional: I don’t use it)

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Start by cutting your avocados in half, peel and pit them. If they are ripe enough, you should be able to just peel skin away, but a lot of people prefer to empty them with a spoon. Your choice, it doesn’t make a big difference for me, honestly.

Next, mash those beauties up with a fork. The size of the chunks depends, again, on your own preferences: I know people that like a chunky guac, and some that prefer to just use a food processor for a smoother dip. Your choice, my love.

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Now, mince the garlic very finely (I would totally use a garlic crusher, but I don’t own one).

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Do the same with the onion. I used about 1/4 cup. You can add more if you like onion, but keep in mind that fresh onion will mask the flavor of the avocado very quickly if you use too much. I just warned you because I adore onion and I’ve been there, eating homemade avocado-less guacamole with more sadness than pride.

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Next, cut the fresh tomato into small pieces.

 

Add the freshly cut garlic, onion and tomato to the mashed avocado. It’s time to season now!

Squeeze the lime and pour the juice into the mixture. Add the limey yumminess to the guacamole, along with the olive oil, salt and pepper. This would also be the time to add the cilantro but (don’t kill me!) I never do because neither my husband nor I really like it.

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And here you go! A super easy, healthy dip that goes well with a ton of things, and is full of vitamins, healthy fats, antioxidants and minerals. If sodium is a problem for you, you can just alter the recipe and not use salt on it. I always do it like that and to me, it tastes just as yummy!

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I hope you enjoy it!

 

 

Spinach and & Shroom Vegan Crunchy Salad

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Salad night! :3

I love fresh spinach, and I love mushrooms. And basically everything that has a crunch to it when you bite it. Also, it so happens that my husband isn’t really into either of those two main ingredients, so when I buy them, IT’S ALL FOR ME!

I know, I know. Marriage is all about love and sharing. But I can’t help it, ok? Sometimes a girl just wants a handful of mushrooms all to herself. The heart wants what the heart wants.

The lemony vinaigrette also makes me love this salad biiiig time. Not to mention that it’s full of vitamins and minerals, flavor, and is so damn crunchy and pretty.

Also: POPEYE’S SPINACH AND MARIO’S MUSHROOMS, PEOPLE. You just cannot say no to that combination, and you freaking know it.

Let’s proceed :3

Ingredients

  • 1 cup Baby Bella mushrooms
  • 1 cup fresh spinach
  • 1/4 cup Iceberg lettuce
  • 1/4 cup finely shredded cabbage
  • carrots
  • radishes
  • olive oil
  • salt & pepper to taste

 

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Start by slicing those beauties.

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Add just a drizzle of olive oil in a heated pan.

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Next, cut the spinach. Make it small so you can mix all the ingredients together later.

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Cook your Mario mushrooms until they turn golden and the smell makes you wanna cry tears of joy. Tears of joy are a vital part of good cooking, just try not to get them in your dish, you probably don’t want the extra salt.

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Mise en place of our beautiful salad! I forgot to take a picture of the cutting of carrots and radishes. I am sorry, people. I know it would have been a really sexy picture.

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Now you just have to mix everything in your favorite bowl of plate, and enjoy the extreme yumminess of it. You’ll have to excuse me now, I have a crispy chicken salad to serve my husband, and this lovely salad for myself. I decorated mine with a couple of cherry tomatoes and some hemp and poppy seeds, just because.

 

 

Luscious Broccoli with Cheese on Mashed Potatoes

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This broccoli, friends. THIS BROCCOLI, FOR THE LOVE OF ALL LIVING CREATURES. This is heavenly perfection when it comes steaming right from the oven (and I am not saying that just because I made it, though it kinda is a good reason).

I swear, even though you can serve this as a side dish, just a good serving of this gift of the Gods is a very filling and satisfying dinner. It’s also very quick and easy to make, not to mention cheap. I buy frozen broccoli cuts at Redner’s Warehouse Market for 1 dollar a pound, and I use it shamelessly on a lot of my cooking.

Also, my husband also happens to love broccoli. But even if he didn’t, I would still use it shamelessly on a lot of my cooking. I love him, but I love broccoli too and I refuse to hide it.

ANYWAY, my friends, let’s make a broccoli so ridiculously great, after you eat it you will have very indecent dreams in which you’ll eat it again. I kid you not.

Ingredients

  • 1 big potato
  • 1/2 lb frozen broccoli
  • 1 tbsp butter
  • 2 tbsp cream cheese
  • 1 cup cheese of your choice (I used cheddar and mozzarella)
  • parmesan flakes
  • italian herbs
  • salt & pepper to taste

Now, please forgive me for not having pictures of the mashed potatoes, I was cooking this other lovely thing and… well, you know. Hungry husband, hungry cats, you get the picture.

Anyways, peel and cut the potato and boil until tender (15 min) in a pot with salted water. Drain and mash on a small bowl, with the butter and cream cheese. Salt and pepper to taste (a sprinkle of garlic powder also gives it a very nice hint!), mix well and reserve.

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In a large pan, saute the broccoli with a little bit of olive oil and enjoy the smell of happiness. Stir and let cook until golden. You can also change the olive oil for a little bit of butter, if that makes you happier. I just prefer the olive oil because, you know, I come from a place where we descend from Romans, and anything Mediterranean makes me cry tears of joy.

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Ah, the beauty of oil. Excuse me while I cry a little.

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In a small oven dish, make a nice layer with the mashed potatoes. Season with love.

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Next, throw in the veggie love. And the cheesy love. You know where I am going with this.

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Pretty, huh?

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Parmesan, baby. And herbs. You will thank yourself later and so will anyone who eats this. Trust me.

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Wait until it gets out of the oven!

And here you go! A lovely side for absolutely any dinner, easy to make, cheap and full of flavor. Now excuse us while we go devour this!

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