Whenever I first began eating a more plant-based diet, the avocado became a huge part of my life. I rarely ate it growing up, only in the occasional guacamole and never did I eat it by itself. It simply wasn’t something my parents ever though to buy or what I gravitated to when eating out. These days, the story is quite different. I have it almost everyday, because it is honestly the most important ingredient in keeping you on track and eating right. It provides healthy fats and the much needed bulk to keep you full and satiated. Here are 6 ways to complement your healthy lifestyle with avocadoes.
Here is one of the earlier videos we made – since then we’ve made up to 30 more, so its fun to see how it all looked in the way beginning. This is a great, easy recipe so I just had to share! Enjoy! Continue reading
I adore roasted tomatoes. Their color and taste deepen after baking and they can really hold their own in a dish. One of my favorite combinations is roasted tomatoes and goat cheese. With the addition of roasted onion, fresh chives, and soy sauce, the pair are taken to another level. The result is an elegant and downright delicious appetizer that suits every appetite. And, lycopene, an antioxidant found in tomatoes, is more readily absorbed when cooked!
Roasted Tomato & Onion with Goat Cheese
- 3 large tomatoes
- 1 large white onion
- Dash of salt and pepper
- 1/4 cup olive oil
- 2 tsp chives, chopped
- 2 tbsp goat cheese
- 1 tbsp soy sauce
Stem and cut the tomatoes into fourths, dice the onion, and place them on a baking sheet.
Season with salt and pepper and drizzle with olive oil. Pop into the oven at 375 degrees Fahrenheit for 25 minutes, or until the tomatoes and onion are browned and tender.
Serve with a garnish of chopped fresh dill and crumbled goat cheese or feta. Drizzle with soy sauce. Enjoy!
Usually when I make hummus, I prepare it in bulk so that it’ll last me through a few days. During that time, I like to use it in different ways so I don’t get bored. Large green leaves make for the perfect wraps. Today, I paired yesterday’s beet hummus with julienned carrots and cucumber and chopped tomato, parsley and scallions.
No formal recipe here. Whip up a batch of the roasted beet hummus, or use any hummus for that matter:
…or use a no-fuss store-bought version.
Assemble the fixin’s.
Remove part of the stem of the green you choose (collard greens work best), which is difficult to work with, then pile and roll.
P.S. I swear I have two hands.
Slice diagonally for a lovely presentation. Then eat.
Enjoy as a snack, lunch or an appetizer.